Tuesday, March 9th

Garlic Bread with asiago, rosemary
and extra virgin olive oil  4, 10

Fried Calamari, lemon and fennel
with lemon garlic aioli  10, 15

Assorted Antipasto Platter  15.5    Vegetarian   15.5

Housemade Potato Chips
with reggiano and white truffle oil  7

Baked Goat Cheese with roasted garlic, hot sopressata salame, olives and olive oil flatbread  9

***

Soup of the Day  5

House Salad   4, 7

Caesar Salad   6, 9 
with grilled chicken  13
with grilled fish  17

Gorgonzola Salad with chopped romaine, radicchio, gorgonzola, walnuts and fuji apple
in a walnut oil vinaigrette  6, 9

Caramelized d'Anjou Pears with watercress,
grilled levain and gorgonzola  9

***
Fanto's Calabrese Meatballs on linguine
with tomato, garlic, basil and chili  13, 16

Spaghetti Carbonara with bacon, egg, chili flakes,
black pepper and reggiano  16

Housemade Ravioli with pecorino, ricotta, goat cheese, spinach and zucchini, served with a choice of marinara, pesto or alfredo sauce  15

Cannelloni baked crepes filled with roasted chicken, fontina and sage in a tomato garlic cream  13, 17

Linguine Puttanesca with tomato, olives, hot pepper, anchovies, capers and garlic  14
with goat cheese  16

Gamberoni grilled wild prawns on linguine
with roasted garlic, extra virgin olive oil 
and chili flakes  20

Malfatti hand cut pasta with porcini and crimini mushrooms, roasted tomato, vermouth and cream  17

***

Whole Wheat Spaghetti with kalamata olive pesto,
fried Fresno chilis, pinenuts and ricotta salata  17

Grilled Boneless Rainbow Trout with smoked salmon chervil butter, mizuna and dill polenta  19

Veal Chop Picatta with capers, mascarpone,
white wine, dino kale and mashed potatoes  22

Grilled Piedmontese Sirloin Steak with porcini demi glace, kale and creamy polenta  16, 22

18% GRATUITY ADDED FOR PARTIES OF 6 OR MORE

SORRY, NO SEPARATE CHECKS

WE ACCEPT MASTER CARD / VISA / AMEX / DISCOVER

To substitute spinach for pasta (in most dishes) add $3.00.

To add chicken to pasta (in most pasta dishes) add $3.50.