Main Menu: Focusing on contemporary, rustic Italian cuisine. Served lunch and dinner. Changed seasonally.

Intermezzo: An abbreviated version of our main menu for a lighter weekend lunch. Served Saturday and Sunday from 12am to 2pm.

 

Carpaccio - bundle of rare beef filled with celery, Parmigiano, aioli and black pepper[11]
Calamari - pesto coated deep fried squid served with deep fried lemons and lemon aioli [10}
Asparagi- chilled asparagus with smoked salmon and lemon zabalione[9]
Funghi alla Griglia - grilled portobella mushroom, olive oil, pepper flakes and mustard aioli [8]
Carciofi al Fornofire roasted artichoke with sun dried tomato and balsamico; served with spicy aioli [9]
Fichi e Prosciutto - fresh figs with air cured ham, mascarpone cheese and house made breadsticks[10]


Insalata Mista - salad of mixed greens, gorgonzola cheese, toasted walnuts and vinaigrette [8]
Insalata Verde - salad of mixed greens, Parmigiano, scallions, tomatoes and vinaigrette [8]
Cesare - romaine lettuce, anchovy-egg dressing, Parmigiano, croutons and roasted garlic [8/10] with grilled chicken [11/12] with salmon [17]
Spinaci - baby spinach with grilled eggplant, roasted red peppers, basil, warm goat cheese and pine nuts[13]
Pollo Caprese - grilled chicken, fresh mozzarella, boutique tomatoes, basil; on butter lettuce [14]
Pazzia - grilled chicken, pancetta, hard boiled egg, olives, Gorgonzola cheese, tomato & scallions on butter lettuce[14]
Zuppa del Giorno - special soup - changes daily [5]


Broccoletti - sauteed baby broccoli with lemon and olive oil [8]
Spinaci - sauteed spinach with garlic and nutmeg [8]
Polenta - side of soft polenta [7]
Polenta e Funghi - soft polenta with porcini, Marsala and mascarpone[10]


Risotto - slow cooked arborio rice with braised veal cheeks, artichoke, thyme, Marsala and Asiago[17]
Linguine alle Vongole - fresh clams, garlic, white wine, butter, parsley and oregano [16]
Cappellini con Salsa Fresca - fresh tomato, basil, mozzarella, olive oil and garlic [13]
Fettuccine con Salmone - pasta with Pacific salmon, spring peas, sweet red onion, Pinot Grigio, thyme and cream[16]
Fettuccine con Pollo - pasta with grilled chicken, roasted tomato, grilled scallions, oregano, stock and pine nuts[15]
Ravioli Al Sugo - ricotta filled pasta with a rich tomato meat sauce [14]
Ravioli Basilico - basil ravioli, filled with grilled vegetables and Parmigiano; with vegetable stock and sweet butter[16]
Fusilli Melanzane- pasta twists with an eggplant, mint, chickpea and tomato ragu; Pecorino Romano[15]
Fusilli Estiva- pasta twists with arugula, capers, fresh mozzarella, virgin olive oil and a touch of red pepper flake[15]
Capriccio - Chef Forrest's suggested pasta - changes daily


Pollo al Limone- chicken breast sauteed with lemon, Marsala, white wine and butter; steamed asparagus and polenta[20]
Filetto - filet of beef served on a portabella mushroom with a rich Barolo wine sauce and deep fried shallots [31]
Coniglio- fire roasted, herb marinated fresh rabbit with sauteed spinach and fried polenta[23]
Vitello Parmigiano - - sauteed veal cutlet with pomodoro, mozzarella and Parmigiano; served with asparagus[26]
Agnello - sauteed individual baby lamb chops served with a balsamic deglaze and sautéed spinach [28]
Ossobuco D'Agnello - braised lamb shank, artichokes, roasted shallots, Chianti and fresh rosemary; served on polenta [22]
Maiale alla Griglia - grilled pork chops with brown butter and sage on a bed of white beans and roasted tomato[22]