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Mar 29, 2017

    • Appetizers

    • BURRATA

      20.00

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

    • HOMEMADE MEATBALLS

      16/18

      POMODORO SAUCE

    • GRILLED OCTOPUS

      23.00

      ROASTED PEPPERS & CAPERS

    • CAPRESE

      17/42

      HOMEMADE MOZZARELLA, BEEFSTEAK TOMATOES, ROASTED PEPPERS & BASIL PESTO

    • FRIED ZUCCHINI & EGGPLANT

      15/38

      GARLIC YOGURT DIP

    • CLAMS OREGANATA

      15/38

      BAKED CLAMS

    • CALAMARI FRITTI

      17/42

      CHIPOTLE MAYO

    • STEAMED MUSSELS

      17/42

      CHOICE OF: WHITE WINE GARLIC & OIL OR POMODORO SAUCE

    • ANTIPASTO PALERMO

      23.00

      CHEFS SELECTION OF MEAT & CHEESE

    • EGGPLANT ROLLETTINI

      15/38

      RICOTTA-SPINACH STUFFED EGGPLANT TOPPED WITH VODKA SAUCE

    • INGREDIENTS ARE GRASS FED & LOCALLY SOURCED

    • Soups

    • ZUPPA DEL GIORNO

      8.00

      SOUP OF THE DAY

    • PASTA FAGIOLI

      9.00

      WHITE BEAN, PASTA & PANCETTA IN A RICH TOMATO BROTH

    • CHICKEN NOODLE

      8.00

    • Signature Dishes

    • EGGPLANT PARMIGIANA

      19/46
      INDIVIDUAL / FAMILY

      HOMEMADE TOMATO SAUCE TOPPED WITH MELTED MOZZARELLA OVER PASTA

    • CHICKEN PARMIGIANA

      24/60

      HOMEMADE TOMATO SAUCE TOPPED WITH MELTED MOZZARELLA OVER PASTA

    • CHICKEN FRANCESE

      24/60

      BUTTER LEMON SAUCE OVER PASTA

    • CHICKEN PAILLARD

      20.00

      GRILLED PORTOBELLO MUSHROOMS & MIXED GREENS

    • VEAL MILANESE

      30.00

      TOPPED WITH ARUGULA, CHERRY TOMATOES & SHAVED PARMESAN

    • ALASKAN KING SALMON

      25.00

      SERVED WITH MIXED VEGETABLES

    • WHOLE BRANZINO

      30.00

      SERVED OVER ASPARAGUS

    • GRILLED RIB EYE

      40.00

      SERVED WITH LEMON POTATOES

    • GRILLED LAMP CHOPS

      33.00

      MIXED VEGETABLES & ROASTED POTATOES

    • From Our Brick Oven

    • 12 INCH MARGHERITA

      16.00

    • 12 INCH BIANCA

      16.00

    • 16 INCH MARGHERITA

      21.00

    • 16 INCH BIANCA

      21.00

    • OLD FASHIONED SQUARE

      25.00

    • CALZONE

      16.00

    • FOCACCIA

      5.00

      HOMEMADE GARLIC BREAD

    • TOPPINGS

      3.00
      • 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

    • TOPPINGS

      5.00
      • PROSCIUTTO DI PARMA
      • GRILLED CHICKEN
      • MEATBALLS

    • GLUTEN FREE OPTIONS AVAILABLE

    • Caffé

    • COFFEE

      3.00

    • CAPPUCCINO

      5.00

    • MACCHIATO

      4.00

    • ESPRESSO

      3.00

    • DOUBLE ESPRESSO

      5.00

    • LATTE

      5.00

    • ORGANIC ASSORTED TEAS

      3.00

    • Red Wines

    • MONTEPULCIANO D’ABRUZZO, ITALY

      10/40

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

    • CHIANTI COLLI SENESI

      10/40

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

    • SUPER TUSCAN, REMOLE FRESCOBALDI, ITALY

      10/40

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

    • MERLOT, RED ROCK, CALIFORNIA

      10/40

      RIPE BLACK CHERRY WITH SOME INTEGRATED OAK & NOTES OF BLACKBERRY

    • MALBEC GOUGHENHEIM ARGENTINA

      12/45

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

    • PINOT NOIR, RAINSTORM, OREGON

      12/45

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

    • RIOJA, BERONIA RESERVA SPAIN

      12/45

      COMPLEX AROMAS OF BLACK FRUITS, ABOVE ALL BLACKBERRY. GREAT BOUQUET OF SPICES WITH CINNAMON STANDING OUT AND NOTES OF CEDAR ON THE FINISH.

    • CABERNET SAUVIGNON, WILLIAM HILL

      12/45

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

    • ABSTRACT, ORIN SWIFT, CALIFORNIA

      15/60

      EXPANSIVE AROMAS OF RIPE RED FRUIT AND TOUCH OF HUCKLEBERRIES.

    • PRIMITIVO DI MANDURIA, PAPALE ITALY

      50.00

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

    • AMARONE, TUFFO, ITALY

      70.00

      VIBRANT FRAGRANCES OF CURRANT, BLACKBERRIES & SWEET ALMONDS

    • BAROLO, RENATO RATTI

      80.00

      A BOUQUET WITH TRACES OF LICORICE AND TOBACCO.

    • BRUNELLO DI MONTALCINO, CASTELLO BANFI, ITALY

      110.00

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

    • Dolci

    • TIRAMISU

      9.00

    • FERRERO ROCHER MOUSSE

      9.00

    • CREME BRÛLÉE CHEESECAKE

      9.00

    • CHOCOLATE LAVA CAKE

      12.00

    • AFFOGATO AL CAFFE

      10.00

    • ASSORTED ICE CREAMS & GELATOS

      7.00

    • FRUIT NUTELLA PIZZA

      16.00

    • Salads

    • INSALATA DELLA CASA

      12/30
      INDIVIDUAL / FAMILY

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

    • INSALATA DI CESARE

      12/30

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

    • INSALATA DI BARBABIETOLA

      13/32

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

    • INSALATA DI RUCOLA

      13/32

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

    • INSALATA MEDITERRANEA

      13/32

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

    • INSALATA PALERMO

      15/38

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

    • INSALATA DI FICHI

      15/38

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

    • ADD GRILLED CHICKEN

      9.00

    • ADD GRILLED SHRIMP

      10.00

    • ADD GRILLED SALMON

      13.00

    • Sides

    • SAUTÉED BROCCOLI RABE

      9.00

    • GRILLED ASPARAGUS

      9.00

    • SAUTÉED MUSHROOMS

      9.00

    • SAUTÉED BROCCOLI

      9.00

    • SAUTÉED SPINACH

      9.00

    • Pastas

    • FETTUCCINE ALFREDO

      17/42
      INDIVIDUAL / FAMILY

      TOPPED WITH PARMESAN CHEESE

    • RIGATONI ALLA BOLOGNESE

      23/60

      HOMEMADE TUSCAN-STYLE MEAT SAUCE

    • CHEESE OR SPINACH RAVIOLI

      18/45

      CHOICE OF: POMODORO OR CREAMY PISTACHIO SAUCE

    • SPAGHETTI & MEATBALLS

      23/50

      HOMEMADE MEATBALLS IN A POMODORO SAUCE

    • RIGATONI ALLA VODKA

      20/50

      CREAMY TOMATO SAUCE WITH PANCETTA

    • LASAGNA ALLA BOLOGNESE

      23/58

      IN A LIGHT HOMEMADE BOLOGNESE SAUCE

    • RIGATONI CON LE SALSICCE

      23/58

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

    • LINGUINE ALLA CARBONARA

      22/55

      MUSHROOMS, PEAS & PANCETTA IN A CREAMY WHITE SAUCE

    • LINGUINE ALLA VONGOLE

      23/60

      LITTLE NECK CLAMS IN GARLIC & OIL

    • LOBSTER E CRAB RAVIOLI

      23/60

      IN A CREAMY VODKA SAUCE

    • LINGUINE FRA DIAVOLO

      25/65

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

    • Sparkling Wine Rose

    • SPARKLING ROSE, MASCHIO, ITALY

      12/45

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

    • PROSECCO, MASCHIO, ITALY

      12/45

      AROMAS OF PEAR, APPLE & WHITE PEACH

    • ROSE, STUDIO BY MIRAVAL, FRANCE

      13/50

      NOTES OF GRAPEFRUIT AND WHITE FLOWERS. FRESH AND WELL-BALANCED.

    • CHAMPAGNE, LOUIS ROEDERER, FRANCE

      110.00

      ALMOND-LIKE FLAVORS, WITH SUBTLE NOTES OF ORANGE-ZEST, WHITE CHERRY, AROMAS OF TOAST, BRIOCHE, OR BISCUIT.

    • Signature Cocktails

    • PORTO PALERMO

      16.00

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

    • EMPRESSES GROOVE

      16.00

      EMPRESS GIN, ELDERFLOWER LIQUOR, & GRAPEFRUIT JUICE

    • AMALFI SPRITZ

      15.00

      LEMONCELLO, PROSECCO, HONEY LIQUEUR, CLUB SODA & HOME-GROWN MINT

    • A KISS OF PEAR

      15.00

      GREY GOOSE LA POIRE VODKA & CRANBERRY JUICE

    • IL MANGO

      16.00

      HENDRICKS GIN, MANGO PUREÈ, FRESH LEMON JUICE & A SPLASH CLUB SODA

    • SPICY BASIL MARGARITA

      16.00

      PATRON SILVER TEQUILA, DIARISTI, BASIL, JALAPENO & LIME JUICE

    • White Wine

    • PINOT GRIGIO, ZENATO, ITALY

      10/40

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

    • CHARDONNAY, LOUIS JADOT, FRANCE

      12/45

      BRIGHT, FRESH CITRUS FRUITS WITH SLIGHT NOTES OF APRICOT AND PINEAPPLE, THIS IS A VERY BALANCED WINE WITH FRESH ACIDITY AND STONY MINERALITY.

    • RIESLING, CLEAN SLATE, GERMANY

      12/40

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

    • MOSCATO, MIRASSOU, CALIFORNIA

      11/40

      AROMAS OF ORANGE BLOSSOMS, PEACHES, PINEAPPLES & CITRUS

    • WHITE ZINFANDEL, BERINGER, CALIFORNIA

      9/38

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

    • SAUVIGNON BLANC, BETTER HALF

      12/45

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

    • CHARDONNAY, BRUCE NEYERS, CARNEROS DISTRICT

      55.00

      AROMAS OF LIME, SPICED APPLE, SMOKE, AND CEDAR. IT’S MEDIUM-TO-FULL-BODIED WITH BRIGHT ACIDITY, TIGHT LAYERS, AND A TOASTY, ENERGETIC FINISH.

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