Our Menu

Risotto balls, mozzarella, parmagiano, peas, marinara

Spicy pomodoro, garlic sauce, calabrian chili peppers & crostini

Three meatballs with parmesan, mozzarella, marinara, & pesto

With crispy bacon, balsamic glaze, & parmesan cheese

Lightly breaded & served with marinara sauce, sprinkled with parmesan cheese

Chef's selection of our prime cold cuts and cheeses, dry figs, and olives

Beets, goat cheese, pistachio, & lemon basil dressing

Pecans, strawberries, blue cheese, & raspberry walnut vinaigrette

tomatoes, olives, red onions, & mozzarella in oregano dressing

Young romaine, croutons, anchovies, & vinaigrette dressing

Vine tomatoes, basil, extra virgin olive oil, & balsamic glaze

Bacon, cherry tomatoes, blue cheese, & blue cheese dressing

Spinach, artichoke, garlic, chili flake, white wine cream

Spaghetti, parmesan, pecorino romano, & black pepper

Fresh seafood in spicy red sauce with calabrese peppers

Pasta with homemade veal, beef, & pork bolognese sauce

Corn, chopped tomatoes, fresh lemons & herb spices

Manilla clams, fresh garlic, olive oil, white wine, & butter

Mushrooms, truffle oil, toasted hazelnut, & parmesan cheese

Homemade bolognese, ricotta cheese, & parmesano oregiano

Cherry tomatoes, fresh garlic, basil, & marinara sauce

In honey & blackberry with roasted potatoes & broccolini

Garlic roasted potatoes, mushrooms and onions, & peppercorn sauce

Served with butternut squash ravioli in sage and butter sauce

Served with linguine pasta in homemade marinara sauce

Pounded pork tenderloin in marsala, linguine, & daily vegetables

In puttanesca sauce made with onions and capers over mushroom risotto

Pesto, cherry tomatoes, garlic potatoes, & vegetables

Airline chicken, chimichurri, mashed potatoes, & green beans

Mashed potatoes, asparagus, blue cheese, & port reduction

Espresso soaked lady fingers with mascarpone cream

Sweetened ricotta cream with pistachios

New York style cheesecake with salted caramel

Traditional chocolate-layered cake with chocolate buttercream

Served with a scoop of vanilla gelato

Italian gelato; ask server for our current flavors

• Pear Baby Greens: Glazed Pecans, Crumbled Blue Cheese, Lemon-Mustard Vinaigrette

• Honey and Blackberry Garlic Glazed Salmon: Served with Roasted Garlic Potatoes and Broccolini

• Chicken Marsala: Chicken Breast Sauteed in a Marsala Mushroom Sauce

• Eggplant Torte: Served with Butternut Squash Ravioli in Butter Sage Sauce

• Chocolate Mousse Cake

• Antipasto Board: Roman Artichokes, Marinated Olives, Italian Salami, Fontina & Fresh Buffalo Mozzarella

• Pear Baby Greens: Glazed Pecans, Crumbled Blue Cheese, Lemon-Mustard Vinaigrette

• Honey and Blackberry Garlic Glazed Salmon: Served with Roasted Garlic Potatoes and Broccolini

• Zin Braised Short Ribs: Asiago & Spinach Gnocchi

• Chicken Marsala: Chicken Breast Sauteed in a Marsala Mushroom Sauce

• Eggplant Torte: Served with Butternut Squash Ravioli in Butter Sage Sauce

• Tiramisu or Chocolate Mousse Cake

• Antipasto Board: Roman Artichokes, Marinated Olives, Italian Salami, Fontina & Mozzarella

• Hazelnut Risotto: With Roasted Hazelnut & Truffle Oil

• Zin Braised Short Ribs: Asiago & Spinach Gnocchi

• Honey and Blackberry Garlic Glazed Salmon: Served with Roasted Garlic Potatoes and Broccolini
• Herb Grilled Lamb Chops: served with peas, cherry tomatoes, roasted garlic potatoes, baby carrots and green beans

• Chicken Piccata: Chicken Breast Sauteed in Lemon Caper Sauce

• Eggplant Torte: Served with Butternut Squash Ravioli in Butter Sage Sauce

• Tiramisu or Chocolate Mousse Cake

Choice Of: Tomato or Avocado

Meat, Cheese & Some Other Goodies

Spring 44 Gin, Honey Syrup, Lemon Juice

Aperol Liqueur with Prosecco & a Splash of Soda

Spring mix, goat cheese, pistachio, lemon vinaigrette

Meatballs with pomodoro, parmesan, mozzarella, and basil pesto

With bacon, parmesan, & balsamic reduction

Served with jalapeno ginger aioli (Rare)

Corn, tomatoes, fresh lemon & herbs

Veal, beef & pork, mozzarella, ricotta

With shallots, in a creamy mushroom sauce & truffle oil

Chicken breasts with mushrooms, bacon and peas served with mashed potatoes and green beans

Spinach, cherry tomatoes, & mushrooms in garlic & olive oil

Served with butternut squash ravioli in butter sage sauce

With fettuccine and peas in vodka cream sauce

Served with linguini in marsala mushrooms sauce and chef’s vegetables

Served with a zesty lemon aioli and microgreens
Wine: Duckhorn Sauvignon Blanc, North Coast, California

Shaved parmigiano, lemon vinaigrette
Wine: Decoy by Duckhorn Chardonnay, Sonoma Coast, California

Ricotta-stuffed eggplant rolls baked in tomato-basil sugo, finished with mozzarella and Parmigiano
Wine: Paraduxx Red Blend, Napa, California

Braised Short Ribs Asiago & Spinach Gnocchi
Wine: Duckhorn Merlot, Napa, California

Wine: Saracco Moscato d’ Asti, Piedmont