Gold Mirror Restaurant

Provimi veal, hand-dipped ricotta, and Parmigiano Reggiano stuffing baked in a red and white sauce.

Romaine lettuce tossed in a classic Caesar dressing and garnished with a Sicilian anchovy and croutons.

Served with Swank Farms Heirloom tomatoes, basil, and quince infused balsamic reduction.

Served with iceberg lettuce and thousand island dressing.

Cup of Soup

Bowl of Soup

Layers of homemade pasta, bolognese sauce, parmigiano reggiano, and hand-dipped ricotta.

Homemade fettuccini in a light cream sauce, drizzled with white truffle oil.

Layers of fresh eggplant, marinara sauce, béchamel cream, and parmigiano reggiano.

Provimi veal, hand-dipped ricotta, and Parmigiano Reggiano stuffing baked in a red and white sauce.

Choice 16 oz cut with button mushrooms in a cabernet reduction served with a baked potato and vegetables.

Sautéed with button mushrooms, dry marsala, and cognac served with rice and vegetables.

Served with button mushrooms, rosemary, sage, garlic, and dry white wine served with rice and vegetables.

with roasted new potatoes in a port sauce

Lightly battered and sautéed in butter, lemon, and sauvignon blanc, served with rice and vegetables.

satueed with lemon, butter or chardonnay served with a baked potato and vegetables.

topped with a fresh berry sauce

sponge cake layered with Italian Rum pastry cream and rich chocolate cream

ladyfingers, mascarpone cream & espresso liquor

With Tartare sauce

hand-made pasta in a buttery cream sauce with chives and freshly grated nutmeg

half chicken sautéed with capers and chardonnay served with rice and vegetables

choice 9 oz cut served with a baked potato and vegetables

Sautéed with garlic, butter, and Italian parsley.

Sautéed with garlic, butter, and Italian parsley.

scampi-style, sautéed with Gilroy garlic, sweet butter, and sauvignon blanc

Formaggio di pecora, Rovagnati mortadella, filino salame, La Quercia coppa, San Daniele prosciutto, salame finocchiona, salame cotto, kalamata olives, pepperoncini, marinated artichoke hearts.

Pan-fried in imported extra virgin olive oil and Gilroy garlic.

provimi veal, hand-dipped ricotta, and parmigiano reggiano stuffing baked in a red and white sauce

mixed greens tossed with house-made thousand island, bleu cheese, or creamy Italian vinaigrette dressing

with iceberg lettuce and thousand island dressing

romaine lettuce garnished with a Sicilian anchovy

with Swank Farms Heirloom tomatoes, basil, and fig infused balsamic reduction

with shallot vinaigrette, poached pears, candied pecans, and Point Reyes blue cheese

with artisan lettuce, goat cheese, and fig balsamic reduction

provimi veal, hand-dipped ricotta, and parmigiano reggiano stuffing baked in a red and white sauce

homemade fettuccini in a light cream sauce, drizzled with white truffle oil

layers of homemade pasta, bolognese sauce, parmigiano reggiano, and hand-dipped ricotta

layers of fresh eggplant, marinara sauce, béchamel cream, and parmigiano reggiano

hand-made pasta in a buttery cream sauce with chives and freshly grated nutmeg

stuffed with short rib in a tomato and mushroom sauce

stuffed with San Daniele prosciutto in a cream sauce

fresh manila clams, roma tomatoes, olive oil, garlic, and sauvignon blanc

baked with Sonoma jack cheese and fresh tomato sauce served with rice and vegetables

sautéed with button mushrooms, dry marsala, and cognac served with rice and vegetables

sautéed with Sicilian capers, lemon, and chardonnay served with rice and vegetables

infused with rosemary, sage, and garlic, deglazed with marsala wine served with rice and vegetables

with button mushrooms, rosemary, sage, garlic, and dry white wine served with rice and vegetables

red bell peppers, kalamata olives, yellow onion, and homemade marinara sauce served with rice

half chicken sautéed with capers and chardonnay served with rice and vegetables

San Daniele prosciutto, Italian fontina, sage, dry marsala, and brandy served with rice and vegetables

lightly breaded cutlet fried in olive oil with small Sicilian capers, fresh sage, garlic, lemon, and chardonnay served with rice and vegetables

Snake River Farms pork in a balsamic quince reduction with granny smith apples, served with mascarpone mashed potatoes

choice 16 oz cut with button mushrooms in a cabernet reduction served with a baked potato and vegetables

choice 9 oz cut served with a baked potato and vegetables

topped with pancetta, capers, and button mushrooms in a chianti reduction sauce served with rice and vegetables

sautéed in sweet butter, lemon, and sauvignon blanc, served with rice and vegetables

brushed with imported extra virgin olive oil infused with lemon, thyme, and garlic, served with rice and vegetables

lightly battered and sautéed in butter, lemon, and sauvignon blanc, served with rice and vegetables

abalone style, sautéed with shallots, garlic, and sauvignon blanc, served with rice and vegetables

brushed with imported extra virgin olive oil infused with lemon, thyme, and garlic served with a baked potato and vegetables

in a champagne, lemon, and sweet butter sauce