Sample Dining Menus

• All Day Bistro Menu
• Sample Dinner Menu

Bistro Menu

Antipasti Misti
Chef’s choice of cured meats, imported cheeses, and marinated vegetables - 15

Piatto di Formaggi
assorted artisan cheeses paired with seasonal fruit compote and nuts - 20

Insalata Spinaci
tender baby spinach with dried cherries, Italian blue cheese and walnuts - 14

Insalata al Cesare con Pollo
traditional salad with romaine hearts, rustic croutons, Parmesan, anchovy-garlic dressing and topped with roasted chicken breast - 14

Insalata di Calamari
chilled calamari salad marinated with lemon infused safflower oil - 17

Penne all’Amatriciana
tubular pasta tossed with Pancetta, caramelized onions and a spicy tomato sauce - 18

Panino con Proscuitto Cotto
pressed sandwich with imported cured ham and Swiss cheese on sliced Puglese - 16

Panino con Tacchino
roast turkey sandwich with provolone cheese on sliced Puglese - 17

Panino alla Vegetriana
vegetable sandwich with grilled zucchini, portabella mushroom, marinated eggplant, roasted peppers and Dijon-balsamic dressing - 15

Cannelloni di Vitello
baked pasta stuffed with roasted veal, ricotta and tomato sauce - 22

Torta di Gianduia
chocolate-hazelnut mousse cake - 10

A service charge of 21% and a 7.75% sales tax will be added to all orders.

Sample Dinner Menu

Primi

Insalata Tricolore
Belgian endive, radicchio, arugula and Parmigiano Reggiano tossed with lemon infused extra virgin olive oil
* 2006 Hop Kiln Generations Chardonnay (un-fined and unfiltered)
Insalata della Giardinara
Alma Tierra mixed baby greens with our garden’s tomatoes and an aged balsamic viniagrette

Primi

Pasta del Giorno
Fresh house made pastas with traditional accompaniments
Gamba d’Agnello al Forno
roasted leg of Sonoma lamb with a rosemary demi sauce *2003 Cloverdale Ranch Merlot
Bistecca di Manzo
seared Niman Ranch N.Y. steak with a truffle demi glace

Petto di Pollo alla Diavola
seared Petaluma chicken breast with olives, chili flakes, garlic and agrodolce sauce

Dolce

Tiramisu
espresso-rum soaked ladyfingers layered with cocoa and whipped mascarpone
* Chef selection and suggested wine pairing