Operacaffe

Deep-fried tomato and mozzarella cheese rice balls.

Italian toast topped with chopped tomato, basil, garlic, and EVOO | Add Prosciutto +$5.00 | Mozzarella +$5.00

Grilled bread, fresh burrata, sautéed cherry tomatoes, garlic, and EVOO.

Raw beef sirloin, lemon, arugula, and shaved parmigiano reggiano.

Fried pizza dough stuffed with stracchino and mascarpone cheese, topped with prosciutto.

A traditional Neopolitan rum-soaked cake.

Belgian chocolate lava cake stuffed with melted Nutella. Served with a scoop of vanilla ice cream.

Alternating layers of sponge cake and lemon-infused mascarpone cream, decorated with limoncello sauce.

Strawberry, pistachio, and chocolate gelato all coated with chocolate and drizzled with white chocolate.

Zabaione semifreddo surrounded by chocolate gelato & caramelized hazelnuts, topped with cocoa powder.

Flourless Belgian chocolate cake.

Dinner-size salad with mixed greens, seared ahi tuna, tomato, caper berries, and citrus dressing.

Fresh mozzarella, tomato, and basil.

Mixed greens, tomato, carrot, and cucumber.

Mixed greens, EVOO, arugula, hearts of palm, mozzarella, avocado, and shaved parmigiano reggiano.

Black squid ink linguine, seafood assortment in a mildly spicy tomato sauce and spinach.

Spicy sausage sauce with mushroom and shrimp.

Smoked salmon, shallot, and vodka in a light cream sauce.

Chicken, sun-dried tomato, shallot, broccoli, and light cream sauce.

Gnocchi filled with asiago cheese in a creamy Pecorino Romano and black pepper sauce.

Fresh clams, EVOO, garlic, parsley, white wine, and chili flakes

Homemade Maine lobster and cognac-stuffed ravioli in tomato pink sauce.

Homemade pasta, Bolognese sauce, and béchamel.

Shrimp, fresh clams, white wine, and light cream sauce.

Bolognese style sauce.

Tomato sauce, garlic, chili pepper, parsley, and EVOO.

Ravioli stuffed with porcini mushroom in a creamy butter sauce with sage and pine nuts.

Ravioli stuffed with ricotta and spinach in a mildly spicy vodka sauce with porcini mushroom.

Ravioli stuffed with porcini mushrooms, in a creamy wild mushroom and truffle sauce.

Guanciale, eggs, parmigiano, and a touch of cream.

Fresh tomato sauce, garlic, and basil.

Homemade jumbo tortelloni stuffed with Alaskan king crab and shrimp in a buttery thyme, rosemary, sage, and shallot sauce with a touch of cream.

Tomato sauce, mozzarella, champignon mushroom, black olive, artichoke, and ham.

Tomato sauce, mozzarella, pineapple, and ham.

Tomato sauce, mozzarella, and basil.

White pizza with mozzarella, mascarpone cheese, arugula, and prosciutto di Parma.

Tomato sauce, mozzarella, pepperoni, and Italian sausage.

Tomato sauce, mozzarella, and seasonal vegetables.

Assortment of fish and shellfish in a spicy red broth served with toasted garlic bread.

Filet mignon in a delicious chianti balsamic vinegar reduction, served with risotto and asparagus | This item takes extra time to prepare, please order accordingly.

Filet mignon wrapped in Italian pancetta in a creamy peppercorn, tabasco, and cognac sauce, served with farfalle in a gorgoncola and porcini mushroom sauce | This item takes extra time to prepare, please order accordingly.

Chicken breast in a creamy lemon sauce, served with risotto and asparagus.

Breaded chicken breast, tomato sauce, and melted mozzarella cheese served with spaghetti.

Wild salmon filet, shallot, white wine, and rosemary, served with risotto and spinach.

Veal scaloppine, garlic, and white wine in a porcini mushroom sauce, served with risotto and asparagus.

Cream of tomato with fresh mozzarella and basil.