Dinner Only

Course One

Calamari all’ Aceto Balsamico
Fried native calamari tossed with fresh basil, hot cherry pepper rings,
diced tomatoes, and a balsamic vinegar reduction.

Crostini con Funghi
Egg-battered crostini topped with a wild mushrooms & brandy cream sauce.
Finished with truffle oil.

Cesare Salad
Romaine lettuce tossed in a lemon Caesar dressing with croutons &
Parmigiano-Reggiano cheese.

Fiche con Prosciutto
Californian Black Mission figs with sliced Prosciutto di Parma, shaved Parmigiano-Reggiano cheese
and extra virgin olive oil. Served with lemon dressed mixed greens.

Course Two

Salmone alla Checca
Wood-grilled salmon filet topped with a garlic, fresh tomato,
basil and extra virgin olive oil sauce.

Maiale di Florentina
Wood-grilled 10oz center cut pork chop topped Prosciutto di Parma and Fontina cheese.
Finished with a balsamic reduction.

Garganelli con Tartufo
Semolina (wheat) egg pasta with white truffle oil,
Prosciutto di Parma and a light mascarpone cheese sauce. Drizzled with white truffle oil
and garnished with Parmigiano-Reggiano cheese.
Available with wood-grilled chicken or shrimp.

Pollo al Rosmarino
Two semi-boneless chicken breasts wood-grilled with a rosemary, garlic and lemon rub.
Oven finished with roasted tomatoes, garlic, butter and white wine.

Tagliatelle alla Bolognese
Delicate egg noodles tossed with a truly classic Bolognese sauce made with
pork pancetta, sirloin, diced vegetables, tomatoes and a touch of cream.
Topped with Parmigiano-Reggiano cheese.

Course Three

Tiramisu
Amaretto-mascarpone cheese layered between espresso-soaked
ladyfingers and cocoa.

Torta di Romana
Rich double chocolate tart served warm with vanilla bean gelato
and a fresh raspberry Chambord sauce.

Mousse di Cioccolata Bianca con Le Fragole
Godiva white chocolate mousse layered with a fresh strawberry sauce and sliced strawberries. Topped with whipped cream, strawberry garnish and shaved white chocolate.

Vanilla Bean Gelato

18% gratuity will be added to all parties. Restrictions may apply. No substitutions. Menu subject to change.