1st Serving is complimentary and will be served as soon as the menus are removed from the table.

Mussels, Italian parsley, garlic, butter pinot grigio sauce w/ crostini. Chef Luigi recommends Vallagarina Pinot Grigio.

Tomatoes, garlic, and basil with balsamic Glaze, Parmigiano and evoo. Chef Luigi recommends Robert Renzoni Vermentino.

Artichokes heart croquettes fried to a golden crisp, with lemon aioli. Chef Luigi recommends Canyon Road Sauvignon Blanc.

Salmon, shrimp, clams, mussels in a spicy tomato garlic sauce w/crostini. Chef Luigi recommends Franciscan Chardonnay.

Fresh creamy burrata cheese, imported salame, olives, marinated tomatoes & artichokes hearts & crostini. Chef Luigi recommends Vallagarina Pinot Grigio.

3 Homemade beef & cheeses meatballs baked with marinara & mozzarella. Chef Luigi recommends Chianti Pontormo.

Thinly sliced raw beef sirloin drizzled with extra virgin olive oil, lemon, capers and shaved Parmigiano. Chef Luigi recommends Canyon Road Pinot Noir.

Tender squid & bell peppers fried to a golden brown, served with a side of marinara sauce. Chef Luigi recommends Robert Renzoni Vermentino.

Spring mix lettuce, onions, tomatoes, Parmigiano and balsamic dressing. Chef Luigi recommends Wycliff sparkling wine.

Romaine lettuce, croutons, Parmigiano cheese and Caesar dressing. Chef Luigi recommends canyon Road Chardonnay. Add: Anchovies 2.5 chicken 7 shrimp 9 salmon 12.

Fresh creamy burrata cheese, tomatoes, basil, olive oil, and balsamic glaze. Chef Luigi recommends Franciscan Chardonnay.

Baby spinach, grilled shrimp, tomato, onions, olives, blue cheese & balsamic vinaigrette. Chef Luigi recommends Robert Renzoni Prosecco.

Mix greens, grilled salmon, tomato, onions cucumbers, fresh squeezed lemon & evoo. Chef Luigi recommends Robert Renzoni Prosecco.

Tomato-based sauce & ground sirloin slow cooked with carrots, celery, onion and red wine. Chef Luigi recommends Nonno's Diamante (Cabernet)

Salmon tips, garlic, capers, spinach, and tomato in a creamy lemon sauce. Chef Luigi recommends Pinot Grigio or Chardonnay.

Rich creamy Alfredo sauce. Add Sausage or chicken 7, Shrimp 9 Chef Luigi recommends Nonno's Lacrima di Giove (Sangiovese)

Shrimp, scallops, clams, mussels, garlic, in a spicy tomato white wine sauce. Chef Luigi recommends Robert Renzoni Vermentino.

Sausage, onions, bell peppers, mushroom in a spicy pink vodka sauce. Chef Luigi recommends Nonno's Rosso Superiore (Red blend).

Fresh clams, Italian parsley, garlic pinot grigio sauce. Chef Luigi recommends Vallagarina Pinot Grigio.

Chicken, garlic, artichokes, tomatoes, in a pink creamy vodka sauce. Chef Luigi recommends Canyon Road Pinot Noir.

3 Homemade beef meatballs, garlic marinara sauce, basil. Chef Luigi recommends Louis Martini Cabernet Sauvignon.

Garlic, artichokes, spinach, broccoli mushrooms, bell peppers, marinara sauce. Chef Luigi recommends Pinot Grigio or Chardonnay. Add Sausage or chicken 7 shrimp 9 salmon 12

Penne Pasta with: Primavera, Marinara, Bolognese, Alfredo or pink Vodka. Add Sausage or chicken 7 shrimp 9 salmon 12

With your choice of sauce: Pesto, Vodka Marinara, Bolognese, Alfredo. Chef Luigi recommends Canyon Road Pinot Noir. Add Sausage or chicken 7, Shrimp9.

Filled with ground sirloin and herbs, served in a mushroom and rosemary Marsala, cream sauce. Chef Luigi recommends Nonno's Diamante (Cabernet)

Stacked layers of pasta with ricotta, mozzarella and meat ragu. Chef Luigi recommends Nonno's Diamante (Cabernet)

Shrimp, scallops, mushroom, shallots in a creamy rosemary sherry wine sauce. Chef Luigi recommends Nonno's Lacrima Di Giove (Sangiovese).

Lobster ravioli and sautéed shrimp, fresh tomato, served in a creamy garlic lemon white wine sauce. Chef Luigi recommends Franciscan Chardonnay.

Oven baked breaded sliced eggplant over ricotta cheese ravioli, topped with marinara and mozzarella. Chef Luigi recommends Nonno's Diamante (Cabernet).

With your choice of sauce: Pesto, Vodka Marinara, Bolognese, Alfredo. Add Sausage or chicken 7 shrimp 9 salmon 12

Pepperoni, sausage, mushroom, bell peppers, onion, tomato sauce mozzarella cheese.

Fresh mozzarella, tomato sauce Parmigiano cheese, fresh basil.

Classic pepperoni and cheese.

Chicken, pesto sauce, sun-dried tomato mozzarella, onions, basil.

Panko breaded, with marinara sauce basil mozzarella and Parmigiano. Chef Luigi recommends Nonno's Diamante (Cabernet).

Artichokes and capers in a garlic lemon butter white wine sauce. Chef Luigi recommends Vallagarina Pinot Grigio.

Shallots and mushroom in a sweet Marsala sauce. Chef Luigi recommends Nonno's Rosso Superiore (Red Blend).

On the nose hints of black currant and blueberry lead into cedar, cardamom, and turmeric aromas. A fullbodied mouthfeel that has rich fruit notes of fresh black cherry and plum that finish with pistachio and baking spice flavors. (66% Cabernet, 17% Petit Syrah, 17% Petit Verdot)

Aromas of a mixed berry patch with strawberry, blueberry and raspberry, are followed by freshly ground baking spices and subtle white pepper. Açaí perfectly describes the forward flavors, with culinary cedar plank and dried strawberry on the finish. This bottling is an age-worthy display of 100% Sangiovese.

"Bold, full bodies, fresh red plum and blackberry jam aromas and flavors that are supported by caramelized and toasted oak notes. The round, full mouth feel has just enough structure to lead into a fruit- focused finish."

Medium bodied and velvety texture with fruity and slightly floral aromas flavors.

This pinot Noir is a medium bodied wine with aromas of black cherry, raspberry and currant.

A pale golden color and classic aromas of melon, butterscotch and honey. On the palate, tropical fruit flavors are complemented by ripe melon, green apple and a soft, creamy texture.

Rich with apple and cedar aromas, light-bodied with a spicy palate and finish.

Ripe pear, strawberry, and sweet citrus flavors, crisp and fruity.

The rich nose of grassy and exotic fruit notes from our Sauvignon Blanc will transport you to your imaginary island. Citrus and mineral flavors feel like lying on the sun- kissed shore.

Deliberately light and refreshing in style, with a palate of fresh pear and dessert apple fruit, further lifted by subtle floral and almond aromas. Delicately off-dry, with a clean finish.

A golden yellow color. A peach and honeydew melon nose. On the palate, it is floral with lightly sweet, velvety textures, finishing with bright acidity. (Carafe 1/2 lt $32 Bottle $46)

Its color is ruby red intense with some dark red nuances, it has a good olfactory persistence tending to licorice flavor. It is rich and harmonious on the palate. A Short passage in Oak to give it structure. (Carafe 1/2 lt $34 Bottle $48)

"Fresh red plum and blackberry jam aromas and flavors that are supported by caramelized and Toasted oak notes. The round, full mouth feel has just enough structure to lead into a fruit- focused finish." (Carafe 1/2 lt $32 Bottle $46)

Pale yellow in color. On the nose, flinty mineral notes with hints of pear compote and vanilla bean, followed by toasted hazelnuts and Meyer lemon curd. Lovely, creamy, and vibrant with honey crisp apple and pear fruit filling the palate. White nectarine and lemon zest lead to a round and generous mouthfeel with a crisp line of minerality. (Carafe 1/2 lt $33 Bottle $46)

Bordeaux style aromas of blackberry and blueberry with cedar and mint notes. Full-bodied with similar fruit flavors with hints of black pepper. Cabernet, Malbec, Cab Franc, Merlot, Petite Verdot

Rich, fruit-driven wine with ripe flavors of black cherry and raspberry. The mouth is soft and round with a lingering finish. Aromas of bright red fruit, cinnamon, and oak spice are revealed on the fragrant nose.

Intense ruby red colored wine with a flavor marked by hints of wild berries well integrated with a note of spices and vanilla. The taste is powerful, warm, full bodied, balanced and harmonious with a persistent aftertaste.

Incanto the name says it all!!! Considered among the highest expressions of the winemaking in the region of Sicily. This terrific red wine is the result of the blending of four well known grapes. Sangiovese, Syrah, Merlot, Cabernet Sauvignon.

This wine offers aromas of fig, peach preserve and cinnamon stick and accented by flavors of ripe cherry, juicy strawberry and nutmeg. Aged 18 months in 38% new French and American oak.

Precious Tuscan gem is a wonderful 50/50 blend of Sangiovese and Merlot. Smooth and mellow this is a wine for quiet indulgences. Dark ruby red in color. On the nose it has spicy notes with a prevalence of cinnamon and vanilla, evidently connected to the barrel aging. Hints of Morello cherry, plum and violet. 99 Points Wine Spectator

Barolo is immediately expressive and bright. The wine is savory and rich with a generous bouquet of dried berries, spice, crushed flowers and even a hint of market-fresh blueberry that we don't see in the other wines. The bouquet moves toward balsam notes with mint and rosemary the longer it stays in the glass. I also get anise flower and fresh licorice root.

Grapes: Corvina, Rondinella, Molinara full bodied, intense and above all elegant, the Amarone was named in the 18th century and used to identify a wine produced from late pressed drier, more concentrated grapes. This gives a much more powerful and intense taste experience.

A powerful, yet classy nose, with immediate smells of oak, vanilla, black fruit and tobacco. As usual with good Md’A, the palate is full, meaty and deep. It’s not the most complex wine, since there are only a few additional hints of leather and pepper. 94 Points Wine Spectator

Brunello di Montalcino drops the fresh fruit flavors to reveal sweeter notes of dried figs, candied cherries, hazelnuts, and sun-baked leather. The tannins turn chocolatey and the acidity is succulent.

This 2018 has a lovely feel, with creamy plum sauce and blackberry compote notes gliding through, gently inlaid with alder, anise and sassafras hints. A subtle loamy edge carries the finish, letting the fruit linger nicely. Drink now through 2028. 92 Points Wine Spectator

Muddled basil and cucumber with cucumber vodka, a touch of our limoncello, and a splash of sweet and sour

Pomegranate vodka, sweet and sour, prosecco, topped with dried rose petals

Pom. vodka, gin and rum sweetened with strawberry liqueur, peach schnapps, and blue curacao brightened with house S&S and a touch of soda

Vanilla vodka, Godiva white chocolate liqueur with homemade caramel and a shot of espresso shaken and served straight up

Aperol, prosecco and soda water on the rocks with an orange slice

Citrus vodka and fresh lemon juice combined with simple syrup, a hint of limoncello and triple sec shaken and served straight-up. Additional flavors: Watermelon, Raspberry, Pomegranate

Montezuma, fresh lime juice, homemade sweet and sour & a touch of simple syrup

Tito’s vodka, ginger beer and fresh lime juice on the rocks in a copper mug

Bulleit and sweet and sour shaken and served on the rocks

Bulleit and sweet and sour shaken and served on the rocks

Red wine with a splash of brandy, peach and strawberry liqueur, apple pucker & cranberry juice on the rocks with a splash of sweet and sour

White wine with a splash of raspberry vodka, peach liqueur & pineapple juice on the rocks with a splash of sweet and sour

Tito’s vodka, Kahlua, a shot of espresso and a touch of simple syrup shaken and served straight up

Tanqueray gin, Campari and sweet vermouth on the rocks with an orange slice

Spring mix lettuce, onions, tomatoes Parmigiano and balsamic dressing.

Romaine lettuce, croutons, Parmigiano cheese and Caesar dressing.

Chicken, garlic, artichokes, chopped tomatoes finished with pink vodka sauce.

Stacked layers of pasta with ricotta, mozzarella and meat ragu.

Homemade ground sirloin tomato ragu.

Choice of sauce: Primavera, Marinara, Alfredo, Bolognese, Vodka.

Homemade meat & cheese meatballs garlic, marinara sauce over spaghetti.

Rich creamy Alfredo sauce tossed with homemade pasta and Parmigiano.

Sautéed shrimp, garlic, sun-dried & fresh tomatoes, spinach in a white wine sauce

Grilled salmon, over a spring mix lettuce tomato, onions, cucumbers, fresh squeezed lemon & evoo.

Shrimp, clams, salmon, spicy tomato garlic sauce & crostini.

Clams, garlic, Pinot Grigio sauce.

Fresh salmon tips, garlic, capers, spinach tomato with creamy lemon sauce.

Breaded and baked with marinara sauce basil mozzarella and Parmigiano cheese.

Artichokes, garlic, lemon, capers, white wine sauce.

Shallots and mushroom in a sweet Marsala sauce.

The rich nose of grassy and exotic fruit.

Medium bodied and velvety texture with fruity and slightly floral aromas flavors

Medium body wine with aromas of black cherry, raspberry and currant

A pale golden color and classic aromas of melon, butterscotch and honey.

Spanish octopus grilled served over house potato and chipotle aioli.

Parma prosciutto, fresh burrata and arugula. Drizzled with evoo and balsamic glaze.

Calamari, shrimp and artichokes hearts served with marinara sauce.

Stuffed zucchini blossom with parmigiano and mozzarella served with cilantro aioli.

Thinly sliced raw beef sirloin drizzled with extra virgin olive oil, lemon, capers and shaved Parmigiano.

Romaine lettuce, croutons, parmigiano and Caesar dressing.

Spring Mix, tomato, onions, fresh strawberries, blue cheese, toasted almonds and citrus dressing.

Charbroiled fresh fish, calamari steak, jumbo shrimp, with chimichurri.

Served with creamy Champagne saffron sauce topped with shrimp.

Pancetta, parmigiano and creamy egg yolk sauce.

Pan roasted organic chicken quarters with garlic, capers, chives and citrus Dijon sauce.

Beef strips, mushrooms, spinach, sun-dried tomatoes, Brandy cream sauce.

Curly fettuccine pasta with ground sirloin ragu.

Pancetta, walnuts, asparagus, red bell peppers, blue cheese sauce.

Mussels, clams, garlic, herbs, Pinot grigio and tomato sauce with spaghetti.