MEMO Modern Italian

Beef tenderloin with arugula and truffle aioli.

Mussels simmered in Calabrian pepper tomato sauce or scampi style, served with focaccia toast.

Fried calamari with peppadews and pomodoro.

Fried zucchini and Parmesan with pomodoro and garlic-chive crème.

Sautéed broccolini and spinach with roasted garlic.

Eggplant, squash, and tomatoes prepared as a vegetable side.

Creamy risotto with mushrooms and truffle.

Asparagus finished with Parmesan.

Baby potatoes roasted with rosemary.

Brussels sprouts tossed with truffle and Parmesan.

Rosemary, garlic, and thyme-basted steak served with roasted potatoes and a balsamic shallot Marsala demi.

Prosciutto and sage chicken in a white wine sage butter sauce, served with asparagus.

Grilled scallops served with sautéed spinach and parmesan risotto, finished with a sundried tomato beurre blanc.

Herb-crusted salmon served with vegetable gnocchi and sautéed spinach, finished with lemon butter sauce.

Sautéed in a Marsala mixed mushroom sauce.

Sautéed with capers, artichokes, and white.

Crispy pork chop Milanese served with a shaved fennel and arugula salad and parmesan, finished with lemon butter.

Cedar-plank roasted salmon with a grain mustard and honey glaze, served with grilled eggplant, zucchini, and roasted vegetables.

Served with caramel and chocolate sauces.

Chocolate frozen bomb.

Served with vanilla bean gelato.

Tuscan wine-braised beef with three-cheese tortellini in a mushroom truffle cream sauce.

Tuscan wine-braised beef with asparagus and mushroom truffle cream risotto.

Rolled pasta stuffed with spinach, chicken, and ricotta, with a zucchini-tomato sauté and Parmesan cream sauce.

Fresh spaghetti with pancetta and bacon, cracked pepper, and pecorino in a skillet sauce.

Blackened chicken with pancetta and bacon, blistered tomatoes, sautéed peppers and onions, and Parmesan cream.

Calamari, shrimp, mussels, clams, and scallops with linguini in a white wine tomato sauce.

Rolled potato pasta served with choice of toppings and sauces

Pork and beef ragù with mozzarella, Parmesan, and ricotta rolled in sheets of pasta.

Pork and beef ragù with mezzi rigati pasta.

Garlic Parmesan cream sauce with penne pasta.

Memo red sauce with fresh spaghetti.

Penne pasta with heirloom tomatoes, fresh basil, and a burrata ball in a creamy Parmesan tomato sauce.

Three-cheese stuffed potato purses with spinach and bacon in a Calabrian pepper red sauce.

Vodka sauce base topped with sliced meatballs, mozzarella, Parmesan, and fresh basil.

Red sauce with fresh mozzarella, soppressata, and Peppadew peppers, finished with hot honey.

Red sauce base topped with Prosciutto di Parma and creamy burrata, finished with fresh arugula and shaved Parmesan for a bright, savory-salty bite.

Red sauce pie with fennel sausage, garlic broccolini and spinach, ricotta, and a balsamic reduction.