Dinner Menu - New menu changes coming soon

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corn and green onion arancini, topped with ricotta salata and a creamy cilantro aioli

divana tomatoes, caramelized onion jam, basil pesto, chèvre and jam (toppings may change based on availability, ask server)

fried Spanish octopus, crispy grilled Yukon potatoes, salsa verde, fennel, lemon

blistered shishito peppers over watermelon, tossed in roasted pepper sauce, dressed with chili oil and mint

sweet and hot marinated cherry peppers stuffed with chevre goat cheese

mixed greens, pickled red onions, preserved tomatoes, red wine vinaigrette

chicken +$7 salmon +$9

mixed greens, summer berries, chevre, balsamic drizzle, candied pecans

romaine, croutons, parmigiano, homemade anchovy dressing
chicken +$7 salmon +$9

basil marinated Mary's chicken breast, mozzarella, tomatoes, basil pesto, aioli

sub salmon +$4

tomatoes, caramelized onions, piquillo peppers, spinach, avocado, chili flakes

mozzarella, marinana, basil leaf

spaghetti, applewood smoked bacon, garlic, egg, grana padano

pappardelle, Certified Angus beef, mirepoix, san marzano tomatoes

Mary’s Organic Chicken Breast, pappardelle, parmesan cream

Calabrian chili and garlic oil, basil pesto, pine nuts

(also available with marinara by request)

spinach ricotta gnocchi in a brown butter sage sauce with pancetta, green onions, fried sage, parmigiano (pancetta cannot be removed)

pappardelle, grilled salmon, LEMON caper cream sauce

pork and Certified Angus beef meatballs, creamy polenta, marinara, parmigiano, basil

garlic bread +$2

grilled asparagus, fresh snap peas, blistered cherry tomatoes, pecorino (vegan upon request)

prawns, mussels, and clams over a saffron risotto with local heirloom tomato and parsley (vegetarian and vegan options available, ask server)

housemade cannoli shell, whipped ricotta marscapone filling, lemon curd

espresso ladyfingers, coffee custard, Kahlua coffee mousse