April 2 – April 7, 2017

Lunch    $17
Dinner   $34


Pepe Ricardo

Half a breaded roasted red pepper stuffed with mozzarella and ground sausage served with a side of Pomodoro

Margherita Cozze

P.E.I Mussels garlic, basil, coconut milk, splash of Tequila

Burrata Fritti

Breaded creamy burrata mozzarella, Pomodoro, and shaved Parmigianino


Homemade crepe stuffed with veal, spinach, gruyere, topped with a light béchamel with a touch of pomodoro

Costolette di Insalata

Baby Romaine, pancetta, onion, tomato, red onion, blue cheese dressing with an aged balsamic glaze drizzle

Zuppa Toscana

Hearty chowder with ground sausage, onions, potatoes, and kale


Maiale Milanese

Pounded pork chop cutlet served over a bed of arugula topped with a fresh tomato chutney with fresh mozzarella

Pollo Arturo

Pan Seared boneless chicken breast topped with prosciutto and mozzarella sherry demi-glaze with a forkful of spinach fettuccini

Pollo alla Olivia

Semi boneless skillet crisped chicken, potatoes, onions, lemon herb pan jus

Basa Minoure

Asian white fish pan seared and finished with a citrus reduction

Bistecca con Pera

Sliced sirloin, pears, blackberry brandy demi-glaze


Croccante di Bacca

Fresh spring berries marinated with fresh orange zest and Grand Marnier fished with a walnut crumb topping with French Vanilla Ice Cream

Parfait di Cannoli

Layers of chocolate, vanilla, and ricotta cream with pieces of cannoli shell topped with fresh whipped cream