Pastas & Entrées

Topped with sautéed button mushrooms in a cabernet reduction

Sautéed with capers, lemon and sauvignon blanc

Breaded and topped with sonoma jack cheese, mozzarella and fresh tomato sauce

home-made with parmesan, ricotta and spinach, in a tomato and mushroom sauce

Balsamic quince reduction with granny smith apples

served with house-made meatballs

Lightly battered and sautéed in butter, lemon and sauvignon blanc

Connolicchi pasta with halibut, clams, prawns, calamari, and salmon

Port wine reduction, vegetable and roasted potatoes

House made fettuccine with cream sauce, drizzled with white truffle oil