Adriatica citrus-ginger marinated calamari steak strips in spiced polenta breading served with lemon and spicy aioli dipping sauces

Antipasto chef's selection of assorted cured meats, aged cheeses, vegetables, and relishes served with our rosemary crostini

Arancini Carbonara risotto balls with smokey bacon and egg in crisp panko crust, stuffed with aged sharp white cheddar and finished with tomato jam

Zuppa today's soup

Burrata fresh burrata mozzarella, slow-roasted beet carpaccio, and heirloom tomato with arugula in orange-tarragon vinaigrette, finished with roasted garlic-pesto oil (also available classico style: with fresh tomato)

Bruschetta bread from the grill drizzled with olive oil and served with Mediterranean tomato-caper salsa

Smoked Salmon Cakes with Honey Sriracha house smoked salmon with herbed wild honey and orange-sriracha, sweet pepper, shallot, and a hint of jalapeno finished with lemon-garlic aioli

Aglio grilled house bread served with caponata, baked roasted garlic chevre, and Mediterranean tomato-caper salsa

Funghi fresh mushrooms sautéed in champagne and butter, finished with gremolata

Enigma field greens in a spiced oregano dressing with apple chutney, toasted walnuts, and herbed goat cheese

Pear & Arugula smoked pear and roasted tomato with arugula tossed in a fresh herb, spicy honey-goat cheese dressing, finished with crumbled gorgonzola and toasted pecan

House Salad mixed greens, red onion, tomato, cucumber, and asiago with our creamy Italian dressing

Caesar Salad hearts of romaine, croutons, and asiago with the house caesar dressing (made with pasteurized egg)

Mediterranean Salad mixed greens, artichoke hearts, roasted sweet pepper, tomato, crumbled feta, and kalamata olives with our sundried tomato vinaigrette

Brussels Sprout with Roasted Beet & Goat Cheese marinated shaved brussels sprout with baby arugula, dried calimyrna fig, and toasted pecan in fresh tarragon-orange balsamic vinaigrette. served over roasted beet carpaccio, finished with herb-walnut crusted goat cheese

Mediterranean Piadina field greens in sundried tomato vinaigrette with artichoke hearts, roasted sweet pepper, kalamata olives, tomato and cucumber on our grilled flatbread with hummus, finished with feta and fresh mint

Seasonal Lasagne as quoted, please ask your server

Traditional Lasagne herbed ground beef and italian sausage bolognese layered with fresh sheet pasta and five italian cheeses

Bolzano Zucchini, broccoli, sweet pepper, and red onion sautéed with garlic and red chile in olive oil, tossed with fresh basil, tomato, and linguine. Spicy - mild upon request. Also available with our tomato pesto marinara or creamy garlic sauce

Liguria spinach fettuccine with tomato in a fresh dill, white wine, and lemon cream sauce

Glorioso mushrooms sautéed with lots of fresh garlic and red chile in olive oil tossed with shell pasta. Spicy - mild upon request

Eggplant Gremolata perfectly crisped eggplant filets in gremolata breading laid over fresh fettuccine with garlic cream and tomato pesto sauce

Genoa basil cream sauce with fresh tomato, toasted pine nuts, and a hint of garlic over spinach fettuccine

Mediterraneo House-made spinach fettuccine with fresh tomato, artichoke hearts, capers, garlic, red chile, and basil tossed in olive tapenade, finished with crumbled feta. Spicy - mild upon request

Cinque Formaggi a cream sauce with a blend of romano, fontina, gorgonzola, asiago, and aged provolone over fettuccine

Vesuvio Fresh chopped garlic sautéed in olive oil and tossed with red chile, fresh tomato, basil, and house-made linguine. Spicy - mild upon request

Piacere! Large prawns and littleneck clams sauteed with garlic in a spicy white wine-clam sauce or white wine-lemon thyme tomato sauce, tossed with fresh linguine and scallions. Spicy - mild upon request

Varese our rich tomato pesto sauce over fresh spaghettini

Triofante a "triumphant" pasta for our vegan and gluten free guests – grilled spicy Italian sausage link served over a spring primavera of sautéed mushroom, zucchini and broccoli with gluten-free linguine in an earthy roasted shallot-balsamic vegan cream sauce

Gorzegno gnocchi pasta in a house smoked gorgonzola or sundried tomato-pesto cream sauce

Gnocchi elote inspired comfort food - housemade gnocchi pasta in creamed corn-asiago sauce, finished with chipotle dust and crispy bacon

Bistecca beef tenderloin filet with fennel-black pepper rub and bacon-balsamic onion crust over whiskey-horseradish reduction, finished with crumbled gorgonzola. served with herbed potato cake and chef's seasonal vegetables

Asiago Piccata herb marinated chicken finished with lemon zested-garlic, served over fresh fettuccine in a lemon-vermouth caper butter sauce with grape tomato

Bistro Filet house-smoked dry rub teres major beef medallions over horseradish-gouda crushed potato, finished with arugula-parsley Italian salsa verde. served with chef's vegetables

Wild Mushroom-Marsala Risotto Arborio rice with sautéed wild mushroom, house-smoked asiago, and Marsala crème fraîche

Eggplant Caprese crisped gremolata eggplant filets finished with fresh mozzarella, tomato, and basil over herbed tomato sauce, and served with cacio e pepe (spaghettini pasta in creamy asiago with fresh black pepper and garlic)

Risotto Mediterranean risotto with black olive tapenade, artichoke hearts, roasted tomatoes, balsamic red onions, and capers, finished with feta