Lago di Como

VENETIAN WHIPPED SALT COD MOUSSE, SERVED OVER ROASTED POLENTA & TOPPED WITH ITALIAN WHITE STURGEON CAVIAR ... ONE OF THE MOST FAMOUS CICCHETE OF VENICE!

LOCAL CALAMARI, PANKO, CHERRY TOMATO, OLIVES & FRESH MEDITERRANEAN HERBS, ROASTED IN OUR WOOD FIRE OVEN & FINISHED WITH LEMON ZEST

STRACCIATELLA CHEESE, SUNDRIED TOMATO JAM, GENOVESE PESTO, YELLOW TOMATO SAUCE & BALSAMIC, SERVED WITH HOMEMADE CROSTINI

original caesar from Cesare Cardini, 1924 Tijuana ! with our twist

original caesar from Cesare Cardini, 1924 Tijuana ! with our twist

ORGANIC TUSCAN ROMAINE, TOMATO, ONION, CARROT & HOUSE BALSAMIC DRESSING

ROASTED POTATOES WITH GARLIC & ROSEMARY

WOOD FIRE OVEN ROASTED SEASONAL VEGGIES

homemade chocolate lava cake

A classic italian dessert meaning "pick me up"... layers of lady fingers soaked in espresso, whipped mascarpone, eggs, and sugar

FRESH WHOLE MEDITERRANEAN SEABASS, WITH A MEDLEY OF POTATO, CHERRY TOMATO, RED ONION, TAGGIASCA OLIVES & FRESH HERBS, ALL ROASTED IN OUR WOOD FIRED OVEN

GRILLED MEDITERRANEAN OCTOPUS, GIANT WILD TIGER PRAWN, FRESH SWORDFISH & TUNA, SERVED ON A BED OF CRISP, DRESSED GREENS AND A SIDE OF SALSA VERDE

CALIFORNIA ANGUS, DRY-AGED IN HOUSE & FINISHED IN OUR WOOD FIRE OVEN WITH ROASTED POTATOES SERVED WITH MALDON SEA SALT AVERAGE 2.5-3.5 LBS $41/LB.

GRASS-FED LAMB RACK, ROASTED IN OUR WOOD FIRE OVEN, SERVED WITH CELERY ROOT PUREE & SEASONAL BUTTER SAUTEED VEGGIES & LAMB DEMI GLACE

ORGANIC RABBIT, SLOWLY BRAISED IN WHITE WINE WITH ONION, FRESH HERBS, TAGGIASCA OLIVES & PINENUTS, SERVED WITH ROASTED POTATOES

14 OZ. GRASS-FED, GRASS-FINISHED FASSONA PIEMONTESE RIBEYE, GRILLED & SLICED, TOPPED WITH A ROSEMARY & ROASTED GARLIC EVOO INFUSION, VERDURE ARROSTO & SALSA VERDE

"LITTLE EAR" EGGLESS PASTA, SAUTEED BRUSSEL SPROUT LEAVES, RAISINS, PINENUTS, MINT & PECORINO

FARMER STYLE WHITE RABBIT RAGU WITH LOIN, BELLY, HEART & LIVER, SERVED WITH CURLY "MACCHERONI", 24-MONTH PARMIGIANO REGGIANO

RIBBON ONF EGG NOODLES SERVED IN A LIGHT WHITE WINE SAUCE OF DICED FRESH SCALLOP, LOCAL MUSHROOM & ENGLISH PEAS, CRUNCHY GUANCIALE, FINISHED WITH PARMIGIANO REGGIANO & LEMON ZEST

SWORDFISH & TUNA MARINARA RAGU WITH ONION, OLIVE & WILD FENNEL, TOPPED WITH A TOASTED BREAD AND CAPER CRUMBLE

FRESH SAUTEED CLAMS IN A WHITE WINE AND GARLIC REDUCTION, DUSTED WITH GRATED SARDINAN CURED CAVIAR

THE RECIPE FROM GRANDMA ENZA ... SLOWLY COOKED MEAT SAUCE WITH ITALIAN TOMATOES, GRASS-FED GROUND BEEF & SAUSAGE, SERVED WITH HOMEMADE TAGLIATELLE NOODLES