Dinner Menu Aug 2026

Raw on the half shell with a spicy mignonette

Baked with spinach, bacon and Parmesan

With a sherry, basil and garlic cream

With lemon caper aioli and fennel slaw

Sage butter and shaved fennel slaw

Selection of cured meats and artisan salami

Fine artisan cheese selection with fruit

Fried calamari, shrimp and vegetables with dipping sauce

Basil, caramelized onions, capers and Parmesan on toasted ciabatta

Fresh tomatoes, basil and extra virgin olive oil

Wild sardines in natural lemon essence, gourmet chips, assorted olives

Cucumber, cherry tomatoes and carrots

Romaine hearts, croutons, anchovies and Romano

Tomatoes, fresh basil, fresh mozzarella, olive oil and balsamic syrup

Beets, kale, goat cheese, grapefruit, red onions and pistachios

Arugula, basil, mint, extra virgin olive oil and lemon

Mission figs, Gorgonzola dolce, walnuts and balsamic vinaigrette

8 oz. organic Wagyu chuck ground beef on a house-made roll

Organic chicken breast with pesto aioli, caramelized onions and Gruyère

Marinara or butter

Mozzarella, basil and tomato sauce

Ricotta fonduta, tomato, fresh basil and burrata

Mushrooms, mozzarella, Gorgonzola, salsa pomodoro basilico

Sausage, pepperoni, mushrooms, mozzarella, salsa pomodoro basilico

White sauce, arugula, prosciutto, mozzarella and Romano

With chicken, artichoke hearts and mushrooms

Artichoke hearts, mortadella, burrata, cherry tomatoes and pistachios

Eggplant, Spanish chorizo, burrata, ricotta, mozzarella and marinara

Mild sausage, prawns, scallops, wild mushrooms, creamy pesto and baby spinach

Snap peas, broccoli, carrots, olives, sun-dried tomatoes, wine and olive oil

Grilled chicken, artichoke hearts, olives, garlic and pancetta

Cream, white wine, garlic, Parmesan and prosciutto

San Marzano tomatoes, capers, olives and Calabrian chilis

Parmesan, pancetta, egg and white wine

Linguini, fettuccini, spaghetti or penne with your choice of marinara, creamy marinara, arrabbiata, pesto or creamy pesto

White or red

Local wild mushrooms, spinach, sun-dried tomatoes and Romano

Arborio rice with mascarpone, tomatoes, snap peas and Parmesan

Snap peas, spinach, sun-dried tomatoes, roasted red bell peppers, pine nuts and Romano

Truffle gnocchi with shiitake mushrooms, Parmesan, sage, white wine and butter

Sausage, pancetta, mushrooms, tomatoes and Pecorino Romano

Jumbo ravioli with marinara and Parmesan

Local cod in a lemon-butter-caper sauce, with jasmine rice and seasonal vegetables

Local petrale sole with mushrooms, parsley, butter and lemon, served with jasmine rice and vegetables

With jasmine rice and seasonal vegetables

Baked with basil pesto, creamy polenta and mixed vegetables

Sautéed with garlic, lemon and butter; seasonal vegetables and mashed potatoes

Pan-seared with lemon sage butter, prawn risotto and baby spinach

Day boat scallops, prawns, clams, mussels and fresh fish in a Provençal-style tomato, fennel and saffron brodo

Breaded chicken breast, pan-fried and topped with melted mozzarella, served over spaghetti marinara

Pork sausage and grass-fed beef with ricotta, mozzarella, Parmesan and marinara; seasonal vegetables

Crêpes stuffed with grass-fed beef, spinach, Parmesan, cream and chicken liver; marinara and Fontina

Lasagna noodles layered with butternut squash, shiitake mushrooms, baby spinach, pesto béchamel and mozzarella; seasonal vegetables

Breaded eggplant layered with mozzarella, Parmesan and marinara

Breast sautéed with butter, capers, garlic and lemon, served with mashed potatoes and seasonal vegetables

Grass-fed veal with a shiitake, sage and Marsala cream, served with mashed potatoes and seasonal vegetables

12 oz. center cut with Gorgonzola and smoky arrabbiata sauce, garlic mashed potatoes and seasonal vegetables

8 oz. American Wagyu flat iron steak and a 6 oz. cold-water Maine lobster tail with roasted garlic mashed potatoes and seasonal vegetables

24 oz. porterhouse with mixed vegetables and choice of mashed or baked potato