MENU

    • Appetizers

    • FOCACCIA

      5
      INDIVIDUAL / FAMILY

      HOMEMADE GARLIC BREAD

    • BURRATA

      18

      18 MONTH AGED PROSCIUTTO DI PARMA, PISTACHIOS, APPLE SAGE PUREE, BALSAMIC REDUCTION

    • GRILLED OCTOPUS

      20

      OVER PEPPERS AND ONIONS

    • HOMEMADE MEATBALLS

      10

      POMODORO SAUCE

    • CAPRESE

      15/38

      HOMEMADE MOZZARELLA, BEEFSTEAK TOMATOES, ROASTED PEPPERS & BASIL PESTO

    • FRIED ZUCCHINI & EGGPLANT

      13/30

      GARLIC YOGURT DIP

    • CLAMS OREGANATA

      12/30
    • CALAMARI FRITTI

      15/38

      CHIPOTLE MAYO

    • STEAMED MUSSELS

      15/38

      CHOICE OF: WHITE WINE GARLIC & OIL OR POMODORO SAUCE

    • BRUSCHETTA DEL GIORNO

      13/30

      BRUSCHETTA OF THE DAY

    • ANTIPASTO PALERMO

      20/45

      CHEFS SELECTION OF MEAT & CHEESE

    • EGGPLANT ROLLETTINI

      15/38

      RICOTTA-SPINACH STUFFED EGGPLANT TOPPED WITH VODKA SAUCE

    • ITALIAN SAUSAGE & PEPPERS

      12/30

      CHOICE OF: SWEET OR HOT ITALIAN SAUSAGE

    • ZUCCHINI CROQUETTES

      12/30

      STUFFED WITH FETA, DILL & SCALLIONS

    • SAUTEED VEGETABLE

      9/25

      CHOICE OF: SPINACH, BROCCOLI OR BROCCOLI RABE

    • Soups

    • ZUPPA DEL GIORNO

      8

      SOUP OF THE DAY

    • PASTA FAGIOLI

      8

      WHITE BEAN, PASTA & PANCETTA IN A RICH TOMATO BROTH

    • CHICKEN NOODLE

      8
    • CHICKEN PARMIGIANA SOUP

      10
    • Signature Dishes

    • EGGPLANT PARMIGIANA

      16/40
      INDIVIDUAL / FAMILY

      HOMEMADE TOMATO SAUCE TOPPED WITH MELTED MOZZARELLA OVER PASTA

    • CHICKEN PARMIGIANA

      18/45

      HOMEMADE TOMATO SAUCE TOPPED WITH MELTED MOZZARELLA OVER PASTA

    • CHICKEN FRANCESE

      18/45

      BUTTER LEMON SAUCE OVER PASTA

    • CHICKEN PAILLARD

      17/42

      GRILLED PORTOBELLO MUSHROOMS & MIXED GREENS

    • VEAL MILANESE

      22/52

      TOPPED WITH ARUGULA, CHERRY TOMATOES & SHAVED PARMESAN

    • ALASKAN KING SALMON

      23

      SERVED WITH SPINASH

    • WHOLE BRANZINO

      25

      SERVED OVER ASPARAGUS

    • LEMON POTATOES

      30

      SERVED WITH CONFIT POTATOES

    • GRILLED LAMP CHOPS

      30

      MIXED VEGETABLES & ROASTED POTATOES

    • RISOTTO PESCATORE

      25

      CALAMARI, SCALLOPS, SHRIMPS & CLAMS IN A LIGHT TOMATO SAUCE

    • RISOTTO CON FUNGHI

      20

      CALAMARI, SCALLOPS, SHRIMPS & CLAMS IN A LIGHT TOMATO SAUCE

    • From Our Brick Oven

    • TOPPINGS

      5
      • PROSCIUTTO DI PARMA
      • GRILLED CHICKEN
      • MEATBALLS
    • TOPPINGS

      3
      • MUSHROOMS
      • ONIONS
      • RICOTTA
      • KALAMATA OLIVES
      • SUN-DRIED TOMATOES
      • MIXED ROASTED PEPPERS
      • BROCCOLI
      • FRESH GARLIC
      • SPINACH
      • ANCHOVIE
      • ARUGULA
      • JALAPEÑO PEPPERS
      • FRESH TOMATOES
      • CAPERS
      • PINEAPPLE
      • ARTICHOKES
      • BROCCOLI RABE
      • PEPPERONI
      • HAM
      • SAUSAGE
    • CALZONE

      14
    • OLD FASHIONED SQUARE

      20
    • 16 INCH BIANCA

      17
    • 16 INCH MARGHERITA

      17
    • 12 INCH BIANCA

      13
    • 12 INCH MARGHERITA

      13
    • Caffé

    • COFFEE

      3
    • CAPPUCCINO

      5
    • MACCHIATO

      4
    • ESPRESSO

      3
    • DOUBLE ESPRESSO

      5
    • LATTE

      5
    • ORGANIC ASSORTED TEAS

      3
    • Red Wines

    • CHIANTI COLLI SENESI

      10/38

      INTENSITY RUBY RED IN COLOR EXHIBITS NOTES OF FRESH CHERRIES TOBACCO AND VIOLETS

    • MONTEPULCIANO D’ABRUZZO, ITALY

      10/38

      BRIGHT RUBY RED IN COLOR, WITH DELICIOUS AROMAS OF BLACK CHERRIES & STRAWBERRIES

    • SUPER TUSCAN, REMOLE FRESCOBALDI, ITALY

      10/38

      SANGIOVESE & CABERNET, THE NOSE OFFERS FRUITY NOTES OF RASPBERRY & BLACKBERRY

    • MALBEC GOUGHENHEIM ARGENTINA

      12/40

      RED FRUIT CHOCOLATE AND COFFEE BEANS BLACK CHERRY FRENCH OAK IN FINISH

    • CABERNET SAUVIGNON, WILLIAM HILL

      45

      AROMAS & FLAVORS OF JAMMY DARK FRUIT WITH HINTS OF CASSIS & A RICH EARTHINESS

    • PINOT NOIR, RAINSTORM, OREGON

      12/42

      MEDIUM RUBY RED WITH A BOUQUET OF STRAWBERRY, ROSE HIPS & CRANBERRY. RED BERRIES, SOFT & ELEGANT WITH FLAVORS OF BRIGHT CHERRY & POMEGRANATE

    • SCAIA PARADISO

      12/45

      MORELLO CHERRY SMALL WOODLAND BERRIES CANDIED RED FRUITS WITH SPICY NOTES OF BLACK PEPPER, LIQUORIC, COCOA AND TOBACCO

    • MERLOT, RED ROCK, CALIFORNIA

      35

      RIPE BLACK CHERRY WITH SOME INTEGRATED OAK & NOTES OF BLACKBERRY

    • PRIMITIVO DI MANDERIA PAPALE ITALY

      50

      REALLY INTENSE AROMAS AND REMINISCENT OF FRUIT JAM BLACKCURRANTS CHERRIES MULBERRIES COCOA AND LIQUORICE

    • DONNA MARGARITA BARBERA D’ALBA

      45
      45

      DEEP RUBY RED COLOR WITH PURPLE TINS, NOSE VERY INTENSE WITH TYPICAL AROMAS OF PLUM, RASBERRY BLUEBERRY AND SOME DELICATE WISTERIA HINTS OF DRY FRESH AND JUICY

    • ABSTRACT ORIN SWIFT CALIFORNIA

      55

      EXPANSIVE AROMAS OF RIPE RED FRUIT AND TOUCH OF HUCKLEBERRIES.

    • AMARONE, TUFFO, ITALY

      65

      VIBRANT FRAGRANCES OF CURRANT, BLACKBERRIES & SWEET ALMONDS

    • PALERMO ORIN SWIFT CALIFORNIA

      80

      A SEAMLESS ASSORTMENT OF CLASSIC NAPA CABERNET AROMAS EXUDE FROM THE GLASS, CASSIS BLACK CHERRIES CHAPARRAL AND A TOUCH OF INTRIGUING BUTTERSCOTCH

    • BAROLO, RENATO RATTI MARCENASCO, ITALY

      75

      PLUSH & FRUIT FORWARD WITH SOFT TANNINS & RICH TEXTURE

    • BRUNELLO DI MONTALCINO, CASTELLO BANFI, ITALY

      110

      INTENSE RUBY & GARNET COLOR. FULL, SOFT & VELVETY WITH TRACES OF SPICE

    • Dolci

    • TIRAMISU

      8
    • FERRERO ROCHER MOUSSE

      9
    • FRUIT NUTELLA PIZZA

      12
    • CHOCOLATE LAVA CAKE

      9
    • ASSORTED ICE CREAMS & GELATOS

      6
    • CREME BRÛLÉE CHEESECAKE

      9
    • Salads

    • INSALATA DELLA CASA

      10/28
      INDIVIDUAL / FAMILY

      MIXED GREENS, TOMATOES, CARROTS, & OLIVES TOSSED IN OUR HOUSE DRESSING

    • INSALATA DI CESARE

      10/28

      ROMAINE LETTUCE TOPPED WITH CROUTONS & SHAVED PARMESAN CHEESE TOSSED IN CAESAR DRESSING

    • INSALATA DI BARBABIETOLA

      11/30

      MIXED GREENS, GOAT CHEESE, WALNUTS & BEETS TOSSED IN WHITE BALSAMIC VINAIGRETTE

    • INSALATA DI RUCOLA

      11/30

      ARUGULA, ENDIVES, RADICCHIO, SUN-DRIED TOMATOES & SHAVED PARMESAN CHEESE TOSSED IN HONEY BALSAMIC VINAIGRETTE

    • INSALATA MEDITERRANEA

      12/32

      ROMAINE LETTUCE, TOMATOES, OLIVES, CUCUMBERS, ONIONS, GREEN PEPPERS, FETA, OIL, VINEGAR DRESSING

    • INSALATA PALERMO

      13/35

      MIXED GREENS, FRESH MOZZARELLA, TOMATOES, BLACK OLIVES, ROASTED PEPPERS, CARROTS, CAPERS & ARTICHOKE HEARTS TOSSED IN ITALIAN DRESSING

    • INSALATA DI FICHI

      13/35

      ORGANIC BABY SPINACH, CRUMBLED FETA, CRISPY SHALLOTS, DRIED BLACK FIGS, HOMEMADE HONEY BALSAMIC

    • ADD GRILLED SALMON

      10/30
    • ADD GRILLED CALAMARI

      10/30
    • ADD GRILLED SHRIMP

      9/27
    • ADD GRILLED CHICKEN

      7/20
    • Sides

    • SAUTÉED BROCCOLI RABE

      8
    • HOMEMADE MEATBALLS

      8
    • GRILLED ASPARAGUS

      8
    • SAUTÉED MUSHROOMS

      7
    • SAUTÉED BROCCOLI

      7
    • SAUTÉED SPINACH

      7
    • Pastas

    • SPINACH FETTUCCINE ALFREDO

      15/35
      INDIVIDUAL / FAMILY

      TOPPED WITH PARMESAN CHEESE

    • PARPADELLE ALLA BOLOGNESE

      17/42

      HOMEMADE TUSCAN-STYLE MEAT SAUCE

    • CHEESE OR SPINACH RAVIOLI

      15/38

      CHOICE OF: POMODORO OR CREAMY PISTACHIO SAUCE

    • SPAGHETTI & MEATBALLS

      17/42

      HOMEMADE MEATBALLS IN A POMODORO SAUCE

    • RIGATONI ALLA VODKA

      16/40

      CREAMY TOMATO SAUCE WITH PANCETTA

    • GNOCCHI IPESTO

      16/40

      HOMEMADE PESTO

    • LASAGNA ALLA BOLOGNESE

      17/42

      IN A LIGHT HOMEMADE BOLOGNESE SAUCE

    • RIGATONI CON LE SALSICCE

      16/40

      SWEET ITALIAN SAUSAGE WITH SPINACH, BROCCOLI, & PEPPERS IN GARLIC & OIL

    • LINGUINE ALLA CARBONARA

      16/40

      MUSHROOMS, PEAS & PANCETTA IN A CREAMY WHITE SAUCE

    • LINGUINE ALLA VONGOLE

      17/42

      LITTLE NECK CLAMS IN GARLIC & OIL

    • GEMELLI RUCOLA E POLLO

      17/42

      CHICKEN BREAST TOPPED WITH ARUGULA IN A LIGHT TOMATO SAUCE

    • FETTUCCINE SCAMPIGNIOLA

      19/48
      19/48

      JUMBO SHRIMP IN A LIGHT CHERRY TOMATO SAUCE

    • LOBSTER E CRAB RAVIOLI

      16/40
      16/40

      IN A CREAMY VODKA SAUCE

    • LINGUINE FRA DIAVOLO

      23/55

      CALAMARI, SCALLOPS, SHRIMPS, MUSSELS & CLAMS IN A SPICY TOMATO SAUCE

    • Sparkling Wine Rose

    • SCAIA ROSATO

      40

      FLORAL AROMA OF ROSES AND RASPBERRIES

    • ROSE, UNPARALLELED, FRANCE

      13/50

      PALE PINK COLOR WITH FLORAL, MELON & TANGERINE NOTES.
      FRESH FLAVORS OF POMEGRANATE & GRAPEFRUIT

    • SPARKLING ROSE, MASCHIO, ITALY

      12/45

      ANTIQUE ROSE WITH FINE & PERSISTENT EFFERVESCENT.
      INTENSE WITH LIGHT YEASTY NOTES ALONG HINTS OF VIOLETS & ROSES.

    • BRUT, BOUVET LADUBAY, FRANCE

      13/50

      BAKED BREAD & TOAST TOP NOTES FOLLOWED BY SUBTLE PEAR & CITRUS

    • PROSECCO, MASCHIO, ITALY

      12/45

      AROMAS OF PEAR, APPLE & WHITE PEACH

    • Signature Cocktails

    • PORTO PALERMO

      14

      KETTLE ONE VODKA, ELDERFLOWER LIQUOR, GRAPEFRUIT JUICE, ORANGE JUICE, SPLASH OF LEMON-LIME SODA

    • A KISS OF PEAR

      14

      GREY GOOSE LA POIRE VODKA & CRANBERRY JUICE

    • CLASSIC COSMO

      14
      14

      KETTLE ONE CITROEN VODKA, COINTREAU, LIME JUICE & A SPLASH OF CRANBERRY JUICE

    • LE MELON ROYALE

      14

      GREY GOOSE LE MELON & A SPLASH OF LEMON LIME SODA

    • STRAWBERRY MARGARITA

      14

      PATRON SILVER TEQUILA, LIME JUICE, TRIPLE SEC, SPLASH OF STRAWBERRY SCHNAPPS

    • OLDIE BUT GOODIE

      14

      MAKER’S MARK BOURBON & CLUB SODA, WITH A CHERRY ON TOP

    • NEGRONI

      14

      HENDRICKS GIN, MARTINI ROSSO VERMOUTH & CAMPARI

    • ITALIAN GRAPE SOUR

      14

      ABSOLUTE VODKA, DISARONNO, WHITE GRAPE JUICE & A SPLASH OF FRESH LEMON

    • White Wine

    • WHITE ZINFANDEL, BERINGER, CALIFORNIA

      9/35

      FRESH & DELICIOUS WITH BERRY-LIKE FRUIT FLAVORS AND AROMAS OF CITRUS & HONEYDEW

    • PINOT GRIGIO, ZENATO, ITALY

      10/38

      FULL AROMA OF SWEET FRUITS WITH A FAINT LEMON & LIME TASTE

    • CHARDONNAY, ORGANIC, NATURA (UNOAKED), CHILE

      10/38

      SOFT YELLOW WITH TANTALIZING CITRUS AROMAS
      OF GRAPEFRUIT & LIME BLEND WITH NOTES OF PINAPPLE.

    • RIESLING, CLEAN SLATE, GERMANY

      10/38

      CLEAN NOSE WITH PLEASANT AROMAS OF FRESH GREEN APPLE & CITRUS FRUIT

    • MOSCATO, MIRASSOU, CALIFORNIA

      10/38

      AROMAS OF ORANGE BLOSSOMS, PEACHES, PINEAPPLES & CITRUS

    • GRECO DITUFO MAESTROBERARDINO

      12/40

      INTENSE BOUQUET OF TROPICAL FRUIT AND WHITE FLOWERS FRESH FRUITY WITH A LIVELY ACIDITY

    • SAUVIGNON BLANC BETTER HALF

      12/40

      VIBRANT AND ZESTY FRUIT AROMAS OF PEACH, NECTARINE AND PASSION FRUIT ALONG WITH INTRIGUING MINT OF THYME

    • SCAIA GARGANEGA & CHARDONNAY

      45

      WHITE FLOWERS OF ACACIA JASMINE BOUQUET OF CITRUS SUCH AS PINEAPPLE GRAPEFRUIT MANGO ORANGE PEAR AND A LIGHT NOTE OF BANANAS

    • PINOT GRIGIO LIVIO FELLUGA

      55
      55

      RICH AND MULTIPLE-LAYERED THE FLOWER CONTRIBUTION OF ORANGE BLOSSOM DAISY AND WHITE WISTERIA DEVELOPS IN RIPE FRUIT NUTS: APRICOT PECOCA PEACH WHITE MELON AND YELLOW PEACH

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