Appetizers:

House-cured pork belly with stewed white beans & greens 9.00

Seared sea scallop on mashed sweet potato with spicy cilantro pesto 3.50 each

Large ravioli filled with roast chicken & Mascarpone
in a thyme-infused broth 8.00

Pesto-coated calamari with lemon-black pepper aioli 10.00

Flatbread topped with chef's choice of seasonal ingredients 10.75

Clams steamed in Peroni with garlic & chili flakes 10.75

Grilled shrimp on risotto cakes with basil cream sauce 11.00

Oven-roasted fresh mozzarella layered with tomatoes, garlic, basil & balsamic, served with sliced baguette 7.50

Mixed imported olives tossed with rosemary & lemon zest 5.00

Soups & Salads:

Tomato basil soup     cup 4.00     bowl 6.00

Soup of the Day     cup 4.00     bowl 6.00

House salad: chopped lettuces tossed in creamy green olive dressing with feta 6.50

Caesar salad: hearts of romaine, anchovies, parmesan &
fennel-dusted croutons 7.00

Fresh beets with chevre, mixed greens & orange vinaigrette 7.75

Pasta:

Clams, pancetta & pepperoncini in white wine sauce on linguine 15.00

Fresh tomatoes, spinach, Kalamata olives & feta on spaghetti 14.00

Pasta sheets rolled cannelloni-style with ricotta, sausage & spinach 14.75

Chicken, artichokes & roasted peppers in gorgonzola cream sauce on penne 14.00

Linguine tossed in a light tomato-herb sauce 13.00

Black Canyon Elk apple sausage, roasted red & yellow tomatoes & fresh mozzarella on whole wheat fusilli 14.00

Cheese-filled ravioli topped with choice of pesto cream, Bolognese or brown butter sage 14.00

Entrée:

Fresh sole baked in parchment with spinach, Swiss chard, carrots & potatoes, topped with a roasted tomato-tarragon relish 24.00

Double R Ranch New York steak with a gorgonzola soufflé & fingerling potatoes 29.00

Cioppino with clams, shrimp, squid & fish fillet in a fennel-infused tomato broth 23.00

Grilled semi-boneless quail on mixed greens with grilled pears, toasted pecans, blue cheese, pancetta & herb vinaigrette 24.00

Prosciutto-wrapped Draper Valley Farms chicken breast on crispy polenta with a golden raisin-Grappa sauce &
seasonal vegetable 22.00

Scaloppini of Kurobuta Pork & tomato-rosemary sauce on a vegetable lasagna 25.00

Pan-roasted duck breast in a dried fig & Port sauce served with roasted butternut squash & sautéed spinach 26.00