Enjoy this Special Holiday menu, available all day, on December 23rd and 24th.
Our regular dinner menu will not be served.
Additional Holiday Lunch menu will be served 11:30-2:00pm See below.
Polpette di Granchio | 26
Homemade crab cakes served on a bed of arugula with cherry tomatoes and aurora sauce.
Fritto di Calamari e Gamberetti | 23
Deep-fried baby calamari and rock shrimp with marinara.
Cocktail di Gamberi | 26
Jumbo prawns, bay shrimp, avocado, cucumbers and red onions in a cocktail sauce.
Antipasto della Casa | 18
Minimum for 2 people
Calamari fritti, fresh bufala mozzarella and heirloom tomatoes, brushetta, prosciutto di Parma, imported cheeses, salame and mortadella.
Insalata di Cesare | 17.5
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano-Reggiano.
Insalata alla Caprese | 22
Imported buffalo mozzarella and heirloom tomatoes, basil, extra virgin olive oil and aged balsamic.
Add Prosciutto di Parma, | 6
The Wedge | 20
Iceberg lettuce, crispy bacon and crumbled gorgonzola cheese in a creamy ranch dressing.
Insalata alla Vigilucci | 16.5
Organic mixed greens, tomatoes, carrots, cucumbers and gorgonzola cheese tossed in a balsamic vinaigrette dressing.
Penne Vodka con Porcini e Gamberoni | 39
Chopped tomatoes, porcini mushrooms, basil and garlic sautéed in a tomato vodka cream sauce with rock shrimp and topped with a jumbo prawn.
Pappardelle con Funghi e Capesante | 41
Wide ribbon pasta with porcini, Shiitake, Portobello, field mushrooms and pan-seared scallops in a white truffle and brandy cream sauce.
Cappellacci di Zucca | 36
Homemade hat shaped pasta filled with butternut squash, walnuts, Ricotta and Parmigiano. Finished with brown butter, sage and a touch of marinara.
Cappellacci di Manzo | 41
Homemade hat-shaped pasta filled with braised prime short rib, simmeredin a porcini peppercorn cream sauce and finished with aged asiago and truffle oil
Tagliatelle alla Bolognese | 36
Traditional ragu of beef, veal and pork, slow simmered in red wine and spices. Topped with Parmigiano and Pecorino Romano.
Cioppino | 66
Fresh seasonal mussels, Manila clams, Jumbo prawns, calamari, fresh fish, Diver scallop, sautéed with roasted garlic in a zesty tomato sauce. Add pasta | 5
Capesante ai Pomodorini Secchi | 61
Pan-seared Diver scallops sautéed with red onion, pancetta, cherry and sundried tomatoes, cream and a touch of Cajun seasoning. Served atop risotto cakes and sweet corn relish.
Salmone al Teriyaki | 52
Teriyaki glazed King salmon over forbidden black rice with furikake, garlic broccolini and bay shrimp.
Pesce Del Giorno | 68
Blackened Chilean Sea Bass served over spinach mashed potatoes. Toped with bay shrimp and finished with an herb brown butter and port reduction
*Served with seasonal vegetables and your choice
of baked potato, French fries, fettuccine Alfredo or spaghetti aglio e olio with chili pepper flakes.
*Add Lobster Tail | 44
Add Creamy Gorgonzola, Peppercorn or Mushroom cognac sauce | 7
*Prime NY Strip 16 oz | 99
*Prime Filet Mignon 8 oz | 95
*Choice Filet Mignon 10 oz | 68
*Prime Rib-Eye 20 oz | 115
*Choice Rib-Eye 20 oz | 88
Pollo Parmigiana | 45
Lightly breaded Mary’s Free-Range chicken breast topped with mozzarella and a touch of marinara sauce. Served with spaghetti aglio e olio and seasonal vegetables.
Agnello alla Griglia | 70
New Zealand rack of lamb served over cannellini beans, spinach and chimichurri.
Tiramisú | 16
Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.
Cannoli | 16
A Sicilian specialty. Hard shell filled with ricotta cheese, chocolate chips and lemon zest.
Tortino al Cioccolato | 18
Chocolate lava cake served warm with vanilla gelato and fresh raspberry sauce.