Farfalla Trattoria
About Farfalla Trattoria
Order from Farfalla Trattoria and you're ordering from a wine bar that is one of the most well-liked in Westlake Village. And your order from Farfalla Trattoria will be a great deal too when you ...show more
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Mixed greens with balsamic vinaigrette topped with roasted bell peppers and eggplant.
Cucumber, red onion, tomatoes, Tuscan aged pecorino, and farro (spelt grain) in a sherry vinaigrette.
Marinated bell peppers, zucchini, eggplant, onions, artichokes, olives and grilled goat cheese.
Mozzarella with tomatoes and basil.
Crispy, fried calamari with zucchini and marinara dip.
Toasted garlic bread topped with olives, mushrooms and tomatoes.
Wood fire-roasted eggplant with mozzarella and parmesan in a tomato sauce.
Romaine, radicchio, and shaved parmesan over toasted flat pizza bread in our homemade cesare dressing.
Thinly sliced beets topped with mixed greens and grilled goat cheese in a sherry vinaigrette.
Chopped romaine, cannellini beans, farro (spelt grain) and crispy polenta strips topped with shaved mozzarella in a lemon and herb vinaigrette.
Grilled Atlantic salmon served over a bed of marinated vegetables and mixed greens with a house vinaigrette.
Romaine, radicchio and shaved parmesan over pizza bread in our homemade cesare dressing.
Classic vegetable soup.
Tuscan tomato soup with onions, celery, basil, toasted garlic bread and parmesan.
Classic pasta and bean soup.
Tomato sauce, mozzarella and fresh basil.
Tomato sauce, mozzarella and pepperoni.
Tomato sauce, mozzarella, eggplant, bell peppers, mushrooms and basil.
Imported ham, artichokes, mushrooms, olives, tomato sauce and mozzarella.
Pesto Genovese, tomato sauce, mozzarella and goat cheese.
Italian sausage, arugula, mushrooms, mozzarella, and tomato sauce.
Potato dumplings with your choice of sauce.
Tomato and basil sauce, baked eggplant and Bufala mozzarella.
Spicy roasted tomato sauce with garlic, black olives and parsley.
Lightly spicy pink vodka sauce.
Braised beef and ground veal in a light tomato sauce.
Homemade pasta filled with ricotta and spinach in a tomato basil sauce.
Pumpkin ravioli in a walnut and cream sauce.
Smoked salmon and peas in a light pink vodka sauce.
Champignon, shitake and porcini mushrooms in a light pink sauce.
Grilled chicken, sun-dried tomatoes and broccoli in a light cream sauce.
Classic Bolognese style lasagna.
Sautéed chicken breast with a white wine and lemon-caper sauce, topped with arugula, tomatoes and shaved parmesan served with roasted potatoes and vegetables.
Chicken breast marinated in lemon, herbs and extra-virgin olive oil, grilled and served with roasted potatoes and vegetables.
Breaded chicken breast sautéed in a slow fire, topped with arugula, tomatoes and shaved parmesan served with roasted potatoes and vegetables.
Sautéed chicken breast in a mushroom and Marsala sauce served with roasted potatoes and vegetables.
Breaded and sautéed chicken breast topped with tomatoes and mozzarella served with roasted potatoes and vegetables.
Grilled skirt steak with salsa verde, served with roasted potatoes and vegetables.
Grilled salmon filet with leeks and asparagus in a mustard and saffron sauce, served with organic brown rice and steamed broccoli.
Rich, chocolate perfection.
Made in-house daily.
Italian grandmother cake with a custard center and thin crust topped with nuts.
Marinated bell peppers, onions, zucchini, eggplant, artichokes, and grilled goat cheese.
Sashimi grade ahi-tuna and avocado with balsamic dressing.
Toasted garlic becad topped with olives, mushrooms, and organic tomatoes.
Crispy fried calamari and carrots. Served with marinara dip.
Thinly sliced beef tenderloin, rugola, capers, and parmesan with lemon dressing.
Mixed greens with balsamic vinaigrette, topped with roasted bell peppers, and eggplant.
Radicchio, hearts of Romaine, and rugola topped with shaved parmesan and balsamic vinaigrette.
Romaine and radiochio over toasted flat pizza bread with mustard and lemon dressing.
Cucumber, lettuce, red onions, feta cheese, and farro with sherry vinaigrette.
Diced raw artichokes, rugola, and shaved parmesan with lemon dressing.
Thinly sliced beets topped with mixed greens, grilled goat cheese, and sherry vinaigrette.
Hearts of palm, tomatoes, red onions, avocado, and soft mozzarella with balsamic vinaigrette.
Quinoa, chopped kale, and Romaine with onions, avocado, cucumbers, and tomatoes in a lemon extra virgin olive oil vinaigrette dressing.
Butter lettuce, organic hard bolied egg, walnuts, bacon strips, and gorgonzola with organic apple cider vinegar and walnut oil vinaigrette.
Lettuce, tomatoes, cannellini beans, onions, shaved mozzarella, farro (spelt grain), and pasta strips in a herb lemon vinaigrette.
Grilled skirt steak served over spring greens, grilled peppers, eggplant, zucchini, organic hardboiled eggs, and feta cheese with sherry vinaigrette.
Romaine and radicchio, shaved parmesan, over pizza bread with mustard, and lemon dressing.
Grilled Salmon, marinated vegetables, and lettuce with vinaigrette.
Grilled Portobello mushrooms, shrimp, onions, tomatoes, beets, and goat cheese with a sherry vinaigrette.
Grilled seared fresh Ahi-tuna served on a bed of spinach, butter lettuce, grilled breaded goat cheese, and grilled Portobello mushrooms with organic apple cider vinaigrette.
Spinach, rugola, onions, walnuts, and fresh pear in a walnut-organic apple cider vinaigrette topped with grilled chicken breast.
Fresh mozzarella, tomatoes, and basil in light white wine sauce. Served with roasted potatoes and vegetables or pasta marinara sauce.
Breaded, topped with fresh mozzarella, and tomato sauce. Served with roasted potatoes and vegetables or pasta marinara sauce.
White wine, lemon caper sauce, topped with rugola, tomato, and shaved parmesan. Served with roasted potatoes and vegetables or pasta marinara sauce.
Mushroom and marsala sauce. Served with roasted potatoes and vegetables or pasta marinara sauce.
Breaded, sauteed over slow fire, topped with rugola, tomato, and shaved parmesan. Served with roasted potatoes and vegetables or pasta marinara sauce.
Fresh artichokes, capers, olives, with lemon sauce. Served with roasted potatoes and vegetables or pasta marinara sauce.
Prosciutto, fresh mozzarella, sage, and white wine sauce. Served with roasted potatoes and vegetables or pasta marinara sauce.
Marinated and grilled with lemon, herbs, and extra virgin olive oil. Served with roasted potatoes and vegetables or pasta marinara sauce.
Fresh mozzarella, tomatoes, and basil in light white wine sauce. Served with roasted potatoes and vegetables or pasta marinara sauce.
Breaded, topped with fresh mozzarella, and tomato sauce. Served with roasted potatoes and vegetables or pasta marinara sauce.
White wine, lemon caper sauce, topped with rugola, tomato and shaved parmesan. Served with roasted potatoes and vegetables or pasta marinara sauce.
Mushroom and marsala sauce. Served with roasted potatoes and vegetables or pasta marinara sauce.
Breaded, sauteed over slow fire, topped with rugola, tomato, and shaved parmesan. Served with roasted potatoes and vegetables or pasta marinara sauce.
Fresh artichokes, capers, olives, and with lemon sauce. Served with roasted potatoes and vegetables or pasta marinara sauce.
Prosciutto, fresh mozzarella, sage, and white wine sauce. Served with roasted potatoes and vegetables or pasta marinara sauce.
Marinated and grilled with lemon, herbs, and extra virgin olive oil. Served with roasted potatoes and vegetables or pasta marinara sauce.
Half bone-in chicken marinated in fresh herbs, white wine, roasted in wood burning oven. Served with salsa verde, salsa campagna, and polenta crumbs. Choice of roasted potatoes and vegetables or pasta marinara.
Grilled, thin cut skirt steak, with salsa verde, chopped vegetables, and polenta crumbs. Served with roasted potatoes and vegetables or pasta marinara.
Grilled, aged, and pounded ribeye topped with rugola, parmesan, and sauteed wild mushrooms.
Grilled rib eye steak with red wine sauce. Served with mashed potatoes and vegetables.
Boneless beef short rib, braised for 3 hours in white and red wine, vegetables, and fresh tomatoes. Served over egg fettuccine pasta.
Grilled Prime 10 oz ribeye steak served over gnocchi gorgonzola and topped with wood fire roasted wild mushrooms.
Grilled salmon filet with leeks and asparagus in mustard and saffron sauce. Served with farm and steamed broccoli.
Seafood medley of clams, calamari, scallops, shrimp, octopus, and salmon in a fresh tomato broth. Served with toasted garlic bread.
Tomato sauce, mozzarella, and fresh basil.
Pesto genovese, tomato sauce, mozzarella, and goat cheese.
Tomato sauce, mozzarella, and pepeproni.
Tomato sauce, mozzarella, eggplant, bell peppers, mushrooms, and basil.
Italian sausage, rugola, mushrooms, mozzarella, and tomato sauce.
Mozzarella, prosciutto, tomato sauce, and wild rugola.
Fresh ricotta, creamy mozzarella, parsley, and garlic.
Artichokes, ham, olives, mushrooms, tomato sauce, and mozzarella.
Fresh Fior di latte Italian cheese with wood oven roasted tomato and rugola.
Shrimp, red onions, jalapeno, cilantro, and avocado.
Whole-wheat pasta with scasonal fresh vegetables in a garlic and olive oil sauce with ricotta cheese.
Angel hair pasta with diced tomatoes, olive oil, garlic, and basil.
Spicy roasted tomato sauce with garlic, black olives, and parsley.
Classic ground veal and beef sauce.
Light spicy vodka pink sauce.
Potato and ricotta dumplings with sauce of your choice.
Tomato and basil sauce, baked eggplant, and buffalo mozzarella.
Grilled chicken, sun dried tomatoes, and broccoli in a light cream sauce.
Pasta filled with ricotta and spinach with tomato basil sauce.
Corkscrew pasta with shitake mushrooms, leeks, artichokes, white truffe oil, and aged ricotta.
Champignon, shitake, and porcini mushrooms in a light pink sauce.
Smoked salmon and peas in a light vodka pink sauce.
Clams with garlic, extra virgin olive oil, and wood fired tomato sauce.
Shrimp, garlic, white wine, extra-virgin olive oil, and artichoke sauce.
Classic meat balls with our tomato sauce.
Ravioli stuffed with chicken and ricotta in a pink sauce.
Pumpkin ravioli in a walnut cream sauce.
Clams, calamari, scallops, shrimp, octopus, cuttlefish, lobster, salmon, and white fish in a white wine and wood fired tomato sauce with Italian Arborio rice.
Chicken ravioli in broth.
Tomato sauce, capers, and black olives served from the parmesan wheel.
Ear shaped pasta, fresh tomato, Italian sausage, spinach, and pecorino cheese.
Porcini, shitake, and champignon mushrooms served from the parmesan wheel.
Spicy roasted tomato sauce with sweet onions, fresh shrimp, and lobster.
Light spicy pink vodka sauce with asparagus tips.
Classic Bolognese.
Garlic bread topped with soft mozzarella and organic tomatoes.
Mozzarella and tomatoes with fresh basil.
Soft creamy mozzarella served with cherry tomatoes, olives, basil dip, and side salad.
Wood fire roasted eggplant and fresh mozzarella with tomato sauce.
Chef's monthly selection of 3 premium cheeses, imported, and domestic. Served with dried fruit, nuts, and organic honey.
An assortment of Italian cold cuts with mozzarella and pecorino cheese.
Garlic bread topped with fig spread, ricotta, prosciutto, and aged balsamic vinegar.
Serves 2 people. A family size assortment of appetizers.
Fresh seasonal vegetable soup.
Classic pasta and bean soup.
Tuscan tomato soup with onions, basil, toasted bread, and parmesan.
Light spicy vodka pink sauce.
Mozzarella and tomatoes with fresh basil.
Toasted garlic bread topped with olives, mushrooms and organic tomatoes.
Sashimi-grade ahi tuna, avocado and balsamic dressing.
Vegetarian. Tomato sauce, mozzarella, eggplant, bell peppers, mushrooms and basil.
Marinated bell peppers, onions, zucchini, eggplant, artichokes and grilled goat cheese.
Toasted garlic bread topped with olives, mushrooms and organic tomatoes.
Thinly sliced beef tenderloin, rugola, capers and parmesan cheese with lemon dressing.
Sashimi-grade ahi tuna, avocado and balsamic dressing.
Crispy fried calamari and carrots served with marinara dipping sauce.
Serves at least 2. A family size assortment of appetizers.
Fresh seasonal vegetable soup.
Tuscan tomato soup with onions, basil, toasted bread and parmesan cheese.
Classic pasta and bean soup.
Mixed greens with balsamic vinaigrette, topped with roasted bell peppers and eggplant.
Romaine and radicchio over toasted flat pizza bread with mustard and lemon dressing.
Diced raw artichokes, rugola and shaved parmesan cheese with lemon dressing.
Hearts of palm, tomatoes, red onions, avocado and soft mozzarella with balsamic vinaigrette.
Radicchio, hearts of romaine and rugola topped with shaved parmesan and balsamic vinaigrette.
Cucumber, lettuce, red onions, feta cheese and farro with sherry vinaigrette.
Thinly sliced beets topped with mixed greens, grilled goat cheese and sherry vinaigrette.
Quinoa, chopped kale and romaine with onions, avocado, cucumbers and tomatoes in a lemon extra virgin olive oil vinaigrette dressing.
Chopped lettuce, pasta strips, cannellini beans, shaved mozzarella, and farro in an herb-lemon vinaigrette.
Romaine, radicchio and shaved parmesan over pizza bread with mustard and lemon dressing.
Grilled Portobello mushrooms, shrimp, onions, tomatoes, asparagus, and goat cheese with a sherry vinaigrette.
Spinach, rugola, onions, walnuts, and fresh pear in a walnut-organic apple cider vinaigrette topped with grilled chicken.
Grilled skirt steak served over spring greens, grilled peppers, eggplant, zucchini, organic hard-boiled eggs, and feta cheese with sherry vinaigrette.
Grilled salmon, marinated vegetables and lettuce with house vinaigrette.
Grilled and seared fresh ahi tuna served on a bed of spinach, butter lettuce, grilled breaded goat cheese and grilled Portobello mushrooms with organic apple cider vinaigrette.
Tomato sauce, mozzarella and fresh basil.
Tomato sauce, mozzarella and pepperoni.
Fontina, mozzarella, Gorgonzola, parmigiana and tomato sauce.
Italian sausage, rugola, mushrooms, mozzarella and tomato sauce.
Fresh ricotta, creamy mozzarella, parsley and garlic.
Fresh fior di latte Italian cheese with wood oven roasted tomato and rugola.
Pesto genovese, tomato sauce, mozzarella and goat cheese.
Mozzarella, walnuts, sliced pear, Gorgonzola cheese, parmigiana cheese and onions.
Vegetarian. Tomato sauce, mozzarella, eggplant, bell peppers, mushrooms and basil.
Mozzarella, prosciutto, tomato sauce and wild rugola.
Artichokes, ham, olives, mushrooms, tomato sauce and mozzarella.
Shrimp, red onions, jalapeno, cilantro and avocado.
Whole wheat pasta with seasonal fresh vegetables in a garlic and olive oil sauce with ricotta cheese.
Spicy roasted tomato sauce with garlic, black olives and parsley.
Light spicy vodka pink sauce.
Tomato and basil sauce, baked eggplant and bufala mozzarella.
Homemade pasta filled with ricotta and spinach, topped with tomato-basil sauce.
Angel hair pasta with grilled vegetables topped with seared ahi tuna.
Smoked salmon and peas in a light vodka pink sauce.
Shrimp, garlic, white wine, extra virgin olive oil and artichoke sauce.
Ravioli stuffed with chicken and ricotta in a pink sauce.
Clams, calamari, scallops, shrimp, octopus, cuttlefish, lobster, salmon and white fish in a white wine and wood fired tomato sauce with Italian arborio rice.
Angel hair pasta with diced tomatoes, olive oil, garlic and basil.
Classic ground veal and beef sauce.
Potato and ricotta dumplings. Served with pink sauce.
Grilled chicken, sun-dried tomatoes and broccoli in a light cream sauce.
Corkscrew pasta with shiitake mushrooms, leeks, artichokes, white truffle oil and aged ricotta.
Champignon, shiitake, and porcini mushrooms in a light pink sauce.
Clams with garlic, extra virgin olive oil and wood fired tomato sauce.
Classic meatballs with tomato sauce.
Pumpkin ravioli in a walnut cream sauce.
Chicken ravioli in broth.
Fresh mozzarella, tomatoes and basil in light white wine sauce.
White wine, lemon-caper sauce, topped with rugola, tomato and shaved parmesan cheese.
Breaded, sauteed over slow fire and topped with rugola, tomato and shaved parmesan cheese.
Prosciutto, fresh mozzarella, sage and white wine sauce.
Breaded, topped with fresh mozzarella and tomato sauce.
Mushrooms and marsala sauce.
Fresh artichokes, capers and olives with lemon sauce.
Marinated and grilled with lemon, herbs and extra virgin olive oil.
Grilled, aged and pounded rib eye topped with rugola, parmigiana and sauteed wild mushrooms.
Boneless beef short rib, braised for 3 hours in white and red wine, vegetables and fresh tomatoes. Served over egg fettuccine pasta.
Grilled, thin cut skirt steak, with salsa verde, chopped vegetables and polenta crumbs. Served with choice of side.
Grilled rib eye steak with red wine sauce. Served with mashed potatoes and vegetables.
Grilled salmon fillet with leeks and asparagus in mustard and saffron sauce. Served with farro and steamed broccoli.
Seafood medley of clams, calamari, scallops, shrimp, octopus and salmon in a fresh tomato broth. Served with toasted garlic bread.
Garlic bread topped with soft mozzarella and organic tomatoes.
Soft, creamy mozzarella served with cherry tomatoes, olives, basil dip and a side salad.
Chef's monthly selection of 3 imported and domestic premium cheeses, served with dried fruit, nuts and organic honey.
Mozzarella and tomatoes with fresh basil.
Wood fire-roasted eggplant and fresh mozzarella with tomato sauce.
An assortment of Italian cold cuts with mozzarella and pecorino cheese.
Garlic bread topped with fig spread, ricotta, prosciutto and aged balsamic vinegar.
Tomato sauce, capers and black olives served from the parmesan wheel.
Porcini, shiitake and champignon mushrooms, served from the parmesan wheel.
Light spicy pink vodka sauce with asparagus tips.
Ear-shaped pasta, fresh tomato, Italian sausage, spinach and pecorino cheese.
Spicy roasted tomato sauce with sweet onions, fresh shrimp and lobster.
Classic bolognese sauce.
Pesto genovese, tomato sauce, mozzarella and goat cheese.
Mozzarella, prosciutto, tomato sauce and wild rugola.
Artichokes, ham, olives, mushrooms, tomato sauce and mozzarella.
Mozzarella, walnuts, sliced pear, Gorgonzola cheese, Parmigiana cheese and onions.
Tomato sauce, mozzarella, eggplant, bell peppers, mushrooms and basil. Vegetarian.
Tomato sauce, mozzarella and pepperoni.
Fresh ricotta, creamy mozzarella, parsley and garlic.
Fontina, mozzarella, gorgonzola, parmigiana and tomato sauce.
Italian sausage, rugola, mushrooms, mozzarella and tomato sauce.
Shrimp, red onions, jalapeno, cilantro and avocado.
Tomato sauce, mozzarella, and fresh basil.
Fresh fior di latte Italian cheese with wood oven roasted tomato and rugola.
Thinly sliced beef tenderloin, rugola, capers and Parmesan cheese with lemon dressing.
A family size assortment of appetizers.
Crispy fried calamari and carrots served with marinara dipping sauce.
Toasted garlic bread topped with olives, mushrooms and organic tomatoes.
Marinated bell peppers, onions, zucchini, eggplant, artichokes and grilled goat cheese.
Sashimi-grade ahi tuna, avocado and balsamic dressing.
Grilled skirt steak served over spring greens, grilled peppers, eggplant, zucchini, organic hard-boiled eggs, and feta cheese with sherry vinaigrette.
Grilled and seared fresh ahi tuna served on a bed of spinach, butter lettuce, grilled breaded goat cheese and grilled portobello mushrooms with organic apple cider vinaigrette.
Romaine, radicchio and shaved Parmesan over pizza bread with mustard and lemon dressing.
Grilled salmon, marinated vegetables and lettuce with house vinaigrette.
Grilled portobello mushrooms, shrimp, onions, tomatoes, asparagus, and goat cheese with a sherry vinaigrette.
Chopped lettuce, pasta strips, cannellini beans, shaved mozzarella, and farro in an herb-lemon vinaigrette.
Spinach, rugola, onions, walnuts, and fresh pear in a walnut-organic apple cider vinaigrette topped with grilled chicken.
Whole wheat pasta with seasonal fresh vegetables in a garlic and olive oil sauce with ricotta cheese.
Smoked salmon and peas in a light vodka pink sauce.
Chicken ravioli in broth.
Classic ground veal and beef sauce.
Tomato and basil sauce, baked eggplant and buffalo mozzarella.
Grilled chicken, sun-dried tomatoes and broccoli in a light cream sauce.
Clams, calamari, scallops, shrimp, octopus, cuttlefish, lobster, salmon and white fish in white wine and wood-fired tomato sauce with Italian arborio rice.
Angel hair pasta with diced tomatoes, olive oil, garlic and basil.
Pumpkin ravioli in a walnut cream sauce.
Ravioli stuffed with chicken and ricotta in a pink sauce.
Potato and ricotta dumplings. Served with pink sauce.
Champignon, shiitake, and porcini mushrooms in a light pink sauce.
Spicy roasted tomato sauce with garlic, black olives and parsley.
Clams with garlic, extra virgin olive oil and wood fired tomato sauce.
Homemade pasta filled with ricotta and spinach, topped with tomato-basil sauce.
Corkscrew pasta with shiitake mushrooms, leeks, artichokes, white truffle oil and aged ricotta.
Angel hair pasta with grilled vegetables topped with seared ahi tuna.
Shrimp, garlic, white wine, extra virgin olive oil and artichoke sauce.
Classic meatballs with tomato sauce.
Light spicy vodka pink sauce.
Ear-shaped pasta, fresh tomato, Italian sausage, spinach and Pecorino cheese.
Tomato sauce, capers and black olives served from the Parmesan wheel.
Porcini, shiitake and champignon mushrooms, served from the Parmesan wheel.
Spicy roasted tomato sauce with sweet onions, fresh shrimp and lobster.
Classic bolognese sauce.
Light spicy pink vodka sauce with asparagus tips.
Tuscan tomato soup with onions, basil, toasted bread and Parmesan cheese.
Classic pasta and bean soup.
Fresh seasonal vegetable soup.
Diced raw artichokes, rugola and shaved Parmesan cheese with lemon dressing.
Quinoa, chopped kale and Romaine with onions, avocado, cucumbers and tomatoes in a lemon extra virgin olive oil vinaigrette dressing.
Radicchio, hearts of romaine and rugola topped with shaved parmesan and balsamic vinaigrette.
Cucumber, lettuce, red onions, feta cheese and farro with sherry vinaigrette.
Romaine and radicchio over toasted flat pizza bread with mustard and lemon dressing.
Butter lettuce, organic hard-boiled egg, walnuts, bacon strips, and Gorgonzola cheese with organic apple cider and walnut oil vinaigrette.
Thinly sliced beets topped with mixed greens, grilled goat cheese and sherry vinaigrette.
Hearts of palm, tomatoes, red onions, avocado and soft mozzarella with balsamic vinaigrette.
Mixed greens with balsamic vinaigrette, topped with roasted bell peppers and eggplant.
Soft, creamy mozzarella served with cherry tomatoes, olives, basil dip and a side salad.
Garlic bread topped with soft mozzarella and organic tomatoes.
Mozzarella and tomatoes with fresh basil.
Chef's monthly selection of 3 imported and domestic premium cheeses, served with dried fruit, nuts and organic honey.
Garlic bread topped with fig spread, ricotta, prosciutto and aged balsamic vinegar.
Wood fire-roasted eggplant and fresh mozzarella with tomato sauce.
An assortment of Italian cold cuts with mozzarella and Pecorino cheese.
Fresh artichokes, capers and olives with lemon sauce.
Prosciutto, fresh mozzarella, sage and white wine sauce.
Mushrooms and marsala sauce.
Fresh mozzarella, tomatoes and basil in light white wine sauce.
Marinated and grilled with lemon, herbs and extra virgin olive oil.
Breaded, topped with fresh mozzarella and tomato sauce.
Breaded, sauteed over slow fire and topped with rugola, tomato and shaved Parmesan cheese.
White wine, lemon-caper sauce, topped with rugola, tomato and shaved Parmesan cheese.
Grilled prime 10 oz. rib eye steak served over gnocchi and Gorgonzola cheese, topped with wood fire roasted wild mushrooms.
Half bone-in chicken marinated in fresh herbs and white wine and roasted in a wood burning oven. Served with salsa verde, salsa campagna and polenta crumbs. Served with choice of side.
Grilled, thin cut skirt steak, with salsa verde, chopped vegetables and polenta crumbs. Served with choice of side.
Grilled rib eye steak with red wine sauce. Served with mashed potatoes and vegetables.
Boneless beef short rib, braised for 3 hours in white and red wine, vegetables and fresh tomatoes. Served over egg fettuccine pasta.
Grilled, aged and pounded rib eye topped with rugola, Parmigiana and sauteed wild mushrooms.
Grilled salmon fillet with leeks and asparagus in mustard and saffron sauce. Served with farro and steamed broccoli.
Seafood medley of clams, calamari, scallops, shrimp, octopus and salmon in a fresh tomato broth. Served with toasted garlic bread.
Online Ordering Options
(See pickup options)Last updated August 10, 2023