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Vine ripened tomato, red onion, Sicilian olives & anchovies, aeolian capers, oregano, and red wine vinaigrette.
Little gem romaine, anchovy garlic lemon dressing, shaved parmigiano/reggiano, and buttery garlic crostini.
Fresh Monterey calamari, jumbo prawns, artichokes, lightly fried with caper wine vinegar aioli.
Polipo al Insalata
Octopus, new potatoes, lemon, red onion sicilian sea salt, prezzemolo, and lemon vinaigrette.
Lightly fried & breaded eggplant, melted whole milk mozzarella, and tomato basil sauce.
Chilled sweet & savory eggplant, nocerella black olives, aeolian capers, and basil.
Carpaccio di Manzo
Certified grass fed organic beef carpaccio, marinated in lemon juice, EVOO, capers, arugula, and mostarda Cipriani.
Fiore Di Zucca
Organic zucchini flower stuffed with scamorza, buffola mozzarella lightly fried, with basil, pomodoro crudo, and extra virgin olive oil.
Toasted Acme bread topped with organic Salinas fava bean puree with lemon, Sicilian ricotta, extra virgin olive oil, and sea salt.
Carpaccio di Tonno
Fresh, thinly sliced big-eyed tuna, marinated in lemon, Aeolian capers, arugula, mostarda Cipriani, and extra virgin olive oil.
All pasta artigianale rustichella d'abruzzo.
Ragu di Malale
Boss of the sauce award winner!! pappardelle with slowly braised pork, homemade sausage, ribs, hock, and guanciale with fresh herbs in a tomato sugo.
Bucatini chi Fin.
Palermo specialty, fresh sardines, pine nuts ,currants, sweet onion, sicilian anchovies,saffron, fennel, toasted bread crumbs, and bucatini.
Mezzi Paccheri with san marzano DOP tomato sugo, lightly fried sicilian eggplant, ricotta salata, and basil.
Linguini with fresh manila clams, EVOO, white wine, Italian parsley, garlic and crushed DOP whole pear tomato.
Orecchiette con broccoli rabe, cannellini beans, sun dried tomatoes, heirloom tomatoes, butter and vegetable stock reduction, toasted bread crumbs, and basil.
Aged arborio rice, pan sauteed with shrimp, clams, mussels, calamari, prawns, baby octopus, seafood stock, tomato reduction, white wine, and butter.
House made Pappardelle with homemade sausage, kale, whole milk ricotta, tomato-basil sugo, and bread crumbs.
House made porcini stuffed mushroom ravioli, sauteed in a white wine cream sauce with sweet onions, cremini button mushrooms, and rosemary.
Oven roasted heritage pork shoulder, rosemary, sea salt, pork jus, and oven roasted rosemary potatoes.
Rosey free-range bone-in chicken half, pan sauteed with, crimini mushrooms, white wine, chicken stock, lemon juice, butter, and prezzemolo.
Hawaiian swordfish fillet, marinated in salmorigano, grilled, pan sautéed red chard, and oven roasted new potatoes.
Sonoma lamb shank, oven braised with Nero d’Avola wine, vegetables & herbs, and rich lamb stock served with crispy polenta fritters.
Locally caught wild Alaskan salmon grilled to perfection, marinated in selm oregano, roasted rosemary potatoes, and sauteed kale.
Freshly caught Ionian sea bass, rosemary potatoes, sauteed organic local kale, lemon, and garlic.
Sicilian-inspired, after dinner sweets.
“Mama Rosa’s Homemade Special:” Rum and espresso-soaked sponge cake, layered with sweet mascarpone and chocolate cream, finished with cocoa.
Sicilian-imported, crunchy pastry shell filled with sweet whipped ricotta and chocolate chips.
Softly set eggless pudding, an Italian delicacy, topped with fresh raspberry sauce.