STARTERS

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Garden Carpaccio

Of thinly sliced vine ripe tomatoes, grilled zucchini, grilled eggplant, red onion, arranged like a mosaic finished with toasted pinenuts, aged pecorino cheese and a drizzle of Amalfi lemon oil 18

 

Greek Wedge Salad

With baby iceberg, roasted beets, Kalamata olives, tomatoes, cucumber, feta cheese, chopped dill, pickled shallots, toasted sesame seeds and a drizzle of sesame tahini yogurt dressing 18

 

The Most Delicious Caesar Salad

With crunchy lettuces, hard-boiled egg, fennel, white anchovies and crostini 18

 

Piccolo Peppers

Crunchy and stuffed with melty mozzarella and ricotta cheeses, drizzled in aged balsamic vinegar 18

 

Pillows and Blankets

Consisting of aged Parmigiano lightly fried to gold with a coordinating blanket of aged prosciutto and a drizzle of aged balsamic 22

 

Grilled Octopus

Silky smooth Yukon potato puree, house-made pickled Fresno peppers and toasted panko 22

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ENTREES

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Mediterranean-style Grilled Whole Fish of Local Black Seabass

Doused in salmoriglio lemon vinaigrette, served with roasted baby potatoes and a salad of vine ripe tomatoes and raw red onion dressed with olive oil and oregano 48

 

Pan Roasted Local White Fish

Over a swoosh of bright green pea puree and topped with cherry tomato confit, alongside Yukon mashed potatoes, grilled asparagus and French grated carrot salad 48

 

Our Roasted Chicken “under a brick”

Truffled roasted potatoes, haricot verts and lemon pan sauce 44

 

Tuscan Red Wine Braised Boneless Beef Shortrib “beef marshmallows”

Served with garlic Yukon mashed potatoes, grilled romaine leaves, crispy tomato and grilled red onion 48

 

Eggplant Scapariello

Lightly breaded and fried eggplant rounds as a base under handmade cavatelli pasta in bright cherry tomato sauce added with a handful of Italian cheeses, basil and made lightly spicy with a dash of red peppers 44

 

Local Dayboat Seafood Catch Tossed with Pasta

Described tableside by your server and changes daily MP

 

Neapolitan Sunday Slow-cooked Pork

And San Marzano tomato ragu with fennel sausage slices and meatballs over Amalfi- style eliche gigante pasta and pecorino cheese 46

 

Chef Rob’s Traditional Long-cooking Ragu Bolognese

Over fresh handmade tagliatelle pasta, a hint of cream and Parmigiano 44

 

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SWEETS

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Clementina from Capri’s Birthday Cake

Shared with us, delightful layers of vanilla sponge cake with fresh berries, vanilla pastry cream and toasted meringue

 

Avellino Hazelnut Praline Semifreddo

Topped with crunchy candied hazelnuts and a swoop of caramel and a dallop of housemade whipped cream

 

Salted Caramel Brioche Bread Pudding

Warm and sweet with a generous scoop of decadent vanilla gelato

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Please alert us of any allergies or special dietary restrictions.

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Gift certificates are available for purchase and make a wonderful present!

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Any cancellations with less than 48 hours prior notice are subject to a $40 per person fee.

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