Dinner Menu - La Cena
ANTIPASTI - APPETIZERS
Prosciutto e Formaggi (for 2 or 4) (GF option) - 19/29
20 months aged Prosciutto of Parma, Pecorino Romano with honey and walnuts, brûléed goat cheese and Gorgonzola with “mostarda” or housemade jam, pickles, and housemade bread sticks or focaccia.
Impepata di Cozze e Vongole (GF Option) - 18
One pound of fresh clams and mussels sautéed with white wine, lemon juice, butter, parsley evoo and capers. Finished with a generous sprinkle of black pepper. Served with crostini bread.
Parmigiana di Melanzane (GF) — 16
Grilled eggplant layered with fresh mozzarella, tomato, basil, and Parmigiano Reggiano, baked and topped with plum tomato sauce.
Fritto Misto Pesce e Verdure (GF) — 24 Deep fried prawns, calamari, seasonal fish, bay scallops, and vegetables served with a lemon aioli.
Calamari Affogati or Fritti (GF) — 17
Tender calamari steak sautéed in tomato house made halibut bone stone broth with chili crumb and ginger OR lightly breaded and deep friend, served with a lemon aioli.
Tortino di Verdure Arrostite (GF option) - 15
Variety of roasted vegetables topped with goat cheese. Served with roasted bell pepper Parmigiano spread topped crostini.
Funghi al Marsala (GF option) - 16
Variety of wild and cultivated mushrooms, sauteed with garlic, Marsala wine and cream. Served with housemade crostini.
Caprese Estiva 17
Fresh heirloom tomato mix and evoo, served with fresh Burrata (type of soft mozzarella.) or mozzarella depending upon availability, fresh basil, salt and balsamic reduction.
Cavolini di Brussels 14
Polenta e Cavolini con fonduta di Gorgonzola (GF) 16
Fried corn polenta and Brussels Sprouts with a side of warm Gorgonzola “Dolce” sauce.
Cavolini di Brussels 14
Deep fried Brussels sprouts served with a Calabrian chili and garlic spicy sauce.
Insalata Mediterranea(GF) - 9
Fresh mixed organi greens, cherry tomatoes, olives. Choice of bagnacauda (anchovie-garlic-evoo), Gorgonzola Italian blue cheese or balsamic vinaigrette.
PRIMI - PASTA ENTREES
$25 (Available gfree homemade gnocchi with tapioca, brown rice, egg and turmeric +$2 )
Gnocchi: Imported Italian potato gnocchi prepared with choice of Gongonzola Italian blue chees, cream and walnut sauce or Homemade pesto, pinenuts, almond, and walnuts, evoo and green beans
$25 (Available gfree homemade gnocchi with tapioca, brown rice, egg and turmeric +$2 )
Fettuccine al Ragu' Bolognese 26
Fresh home-made fettuccine egg pasta, served with slow cooked pancetta, ground beef, ground pork and tomato ragu'. Finished with a touch of cream and Parmigiano cheese.
Strozzapreti alla Norcina (or GF fusilli) - 25
Housemade truffle sausage, mushrooms, white wine, strozzapreti pasta tossed with truffle cream sauce.
Lasagna alla Bolognese 26
Rich and tasty five-layer lasagna with pancetta, pork and beef tomato ragu’, mozzarella, Parmigiano and bechamel.
Fettuccine ai Funghi e Marsala 25
Wide Pappardelle egg pasta sauteed with a variety of mushroom in a marsala cream sauce.
Pappardelle al Cinghiale 27
Potato dumpling "gnocchi" sauteed with a slow braised wild boar shredded meat sauce, touch of parmigiano and butter. Flavored with bay leaves, thyme, and juniper berry.
and tomato sauce with fresh herbs.
Tagliatelle alla Riviera (or GF spaghetti) — 34
Half wide Fettuccine handmade egg pasta sautéed, with fresh clams, calamari steak, prawns, bay scallops, seasonal fish and mussels simmered in a homemade halibut bone stock
and tomato sauce with fresh herbs.
Strengozzi alle Verdure (or GF spaghetti) — 24
A medley of marinated and roasted vegetables sautéed with fresh herbs, plum tomato sauce, and Calabrian chili peppers puree, tossed with homemade stregozzi thick square long pasta and topped with goat cheese.
Ravioli di Stagione (Gluten free option available) — MP
Handmade seasonal ravioli are available each week while supplies last. Ask our staff for further information.
I SECONDI - MAIN ENTREE
(All the entrée are prepared gluten free, but always confirm with your waiter, please)
Pesce del Giorno (GF)— MP
Enquire with your server. Add 5 wild prawns +13 or Add Calamari steak +8
Filetto di Manzo (GF) - 48
8 oz tenderloin filet wrapped with prosciutto grilled and served with seasonal vegetables. Topped with your choice of sweet gorgonzola sauce OR truffle butter.
Brasato di Maiale (GF) - 27
* Scottadito di Agnello (GF) 42
Fresh lamb Rib chops (half lb), seasoned with garlic, rosemary, thyme, and extra virgin olive oil, and slowly braised in red wine and beef stock. Seasonal sides and vegetables.
Brasato di Maiale (GF) - 27
Pork shoulder braised in apricots and Italian Brandy served with grilled seasonal vegetables and roasted potatoes.
Seasonal Braised Dish(GF) MP
Monthly preparation, check with your server.
Cioppino - San Francisco Style (GF bread available) MP
Fresh clams, mussels, calamari, salmon ,cod, wild prawns, bay scallops and Dungeness Carb in the shell. Halibut, and shelfish stock, fresh herbs and fondo in a tomato sauce. Served with grilled bread (ask for Gfree option)
Raccolto di Stagione (GF) - MP
Seasonal vegan dish composition, inquire with your waiter for selection and pricing.
SIDES
Verdure Arrostite (GF) — 10
A selection of seasonal roasted and/or grilled vegetables.
Cavolini di Brussels 14
Deep fried Brussels sprouts served with a Calabrian chili and garlic spicy sauce.
Polenta e Cavolini con fonduta di Gorgonzola (GF) 16
Fried corn polenta and Brussels Sprouts with a side of warm Gorgonzola “Dolce” sauce.
Dolci - Dessert
Pannacotta Frutti di Bosco (GF) — 8
Light Italian custard with milk, cream, and vanilla beans. Choice of wild berry compote or chocolate sauce.
Torta Mascarpone, Cioccolato e Nocciole (GF) — 10
Dark chocolate, mascarpone creamy cheese and hazelnut crust.
Tiramisu (GF option) — 9.00
Ladyfingers soaked in Marsala wine and espresso syrup, layered with a dense mascarpone cheese and egg yolks cream. Topped with dark cocoa powder.
Tartufo Nero Semifreddo — 9
Zabaione cream center, surrounded by chocolate gelato and caramelized hazelnuts. Topped with cocoa powder.(Contains Gluten and Nuts)
Mousse di Cioccolato (GF) - 10
A sensual chocolate mousse with cinnamon and a sensation of hot chili peppers.
Due Cannoli con Ricotta alla Siciliana - 14
Two cannoli stuffed with Ricotta, chocolate drops, orange zest and served with Amarena Cherries. Topeed with Amerena syrup and powdered sugar.
Tartufo al Lemoncello Gelato Semifreddo - 9
Lemon semifreddo gelato with a liquid lemoncello core coasted with crushed meringue. (Contains gluten + liqour)
Gelato al Cocco — 10
Coconut Gelato served in a coconut shell. Gluten Free & Vegan