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Specials Patio Pick Up and Delivery

June 3 @ 4:30 pm - 10:00 pm

Chef Specialties

Wine:

Elouan Rose. Oregon

Glass $8.50 Bottle $31.00

 

Ron Rubin Pinot Noir

Russian River

Glass $8.50 Bottle $32.00

 

Beringer Cabernet

Knights Valley

Glass $10.00 Bottle $38.00

 

Antipasti:

Babbaluci

Snails sautéed with garlic brandy sauce, served with garlic crostini $10.99

 

Polipo Salad

Fresh octopus marinated with lemon dressing, celery, mild giardiniera and mixed greens $14.99

 

Frog legs

Frog legs lightly breaded, pan fried with olive oil, garlic, lemon, red pepper flakes and wine $12.99

 

Pasta:

 

Baked Rigatoni

Rigatoni pasta sautéed with arrabiata sauce, sliced sausage, asparagus and portobello, baked with mozarella $18.99

 

Linguini Calamari Putanesca

Calamari sautéed with black olives, capers, plum tomato, garlic, and wine served over linguini $18.99

 

Risotto Arangosta

Two four ounces lobster tails broiled, served with risotto parmigiana and asparagus $25.99

 

Pesce:

Chilean Sea Bass Limone

Chilean sea bass sautted with chardonnay, butter, garlic and lemon served with portobello mushrooms and polenta $25.99

 

Wall Eye Francese

Fresh wall eye egg battered, pan fried with butter, lemon, gran mariner, peas and red bell peppers, served with mashed potatoes and broccoli $21.99

 

Halibut Helga

Fresh halibut sautéed with mussels, clams, onion, saffron, garlic and wine, served with a side of capellini garlic and oil $25.99

 

 

Carne:

Pollo Giardinera

Chicken breast sautéed with mild giardiniera, oregano, garlic, lemon, and wine, baked with provolone, served with roasted potatoes and broccoli $18.99

 

Lamb Shanks

Lamb shanks slowly cooked with vegetables brown gravy, served with risotto and asparagus $21.99

 

Maiale Genovese

Pork tender loin topped with salami and fontinella, garlic white wine sauce, touch of plum tomato, garlic mashed potatoes and spinach $18.99

 

Ox Tails

Ox tails slowly cooked with plum tomato, vegetable chianti gravy, served over buccatini pasta $19.99

 

Details

Date:
June 3
Time:
4:30 pm - 10:00 pm