Dinner Menu
5:00 - 9:00
Antipasti
Tuscan Tray
A mosaic of Prosciutto di Parma, Tuscan salami and smoky Black Forest German salami; paired with brie en croûte, fresh mozzarella, herb-encrusted goat cheese, and mascarpone & Gorgonzola torta; complemented with Mediterranean olives, grapes and crostini bread. 21.12
Meat only tray 15.12; Cheese only tray ∞ 15.12
Calamari
Lightly breaded calamari pan-fried in olive oil and complimented with a tomato dipping sauce. 9.12
Caprese ∞
Slices of fresh mozzarella, and tomato with basil drizzled with olive oil and sprinkled with a touch of oregano. 8.12
Parmesan Artichoke Dip ∞
Served warm with our crunchy house-made crostini. 7.12
Mussels
A pound of mussels sautéed in white wine and house-made garden fresh basil pesto. 12.12
Dinner pasta option: Mussels over tagliatelle. 17.12
Bruschetta ∞
French baguette topped with our house-made pesto, chopped Roma tomatoes, thinly sliced eggplant and Asiago cheese. 9.12
Tuscan Tray
A mosaic of Prosciutto di Parma, Tuscan salami and smoky Black Forest German salami; paired with brie en croûte, fresh mozzarella, herb-encrusted goat cheese, and mascarpone & Gorgonzola torta; complemented with Mediterranean olives, grapes and crostini bread. 21.12
Meat only tray 15.12; Cheese only tray ∞ 15.12
Calamari
Lightly breaded calamari pan-fried in olive oil and complimented with a tomato dipping sauce. 9.12
Caprese ∞
Slices of fresh mozzarella, and tomato with basil drizzled with olive oil and sprinkled with a touch of oregano. 8.12
Parmesan Artichoke Dip ∞
Served warm with our crunchy house-made crostini. 7.12
Mussels
A pound of mussels sautéed in white wine and house-made garden fresh basil pesto. 12.12
Dinner pasta option: Mussels over tagliatelle. 17.12
Bruschetta ∞
French baguette topped with our house-made pesto, chopped Roma tomatoes, thinly sliced eggplant and Asiago cheese. 9.12
Soups & Salads
House Salad ∞
Organic fresh field greens, carrots, cucumbers and house-made croutons with your choice of dressing. Small 4.12 / Large 8.12
Add Chicken 6.12 / Salmon 8.12 / Rib eye 10.12 / Shrimp 6.12
Caesar Salad
Fresh romaine lettuce, Parmesan cheese and croutons tossed in our house-made Caesar dressing. Small 5.12 / Large 9.12 / Add chicken 6.12
Grilled Salmon Salad
A grilled filet of wild Alaskan salmon dusted with toasted almonds, served over organic fresh field greens with your choice of dressing 16.12
House Salad ∞
Organic fresh field greens, carrots, cucumbers and house-made croutons with your choice of dressing. Small 4.12 / Large 8.12
Add Chicken 6.12 / Salmon 8.12 / Rib eye 10.12 / Shrimp 6.12
Caesar Salad
Fresh romaine lettuce, Parmesan cheese and croutons tossed in our house-made Caesar dressing. Small 5.12 / Large 9.12 / Add chicken 6.12
Grilled Salmon Salad
A grilled filet of wild Alaskan salmon dusted with toasted almonds, served over organic fresh field greens with your choice of dressing 16.12
Pasta
Add a cup of soup or house salad to your pasta for $3.12
Tortellini Bianco
A customer favorite! Stuffed tortellini tossed in a parmesan cream sauce.
Choose from Cheese∞, Beef or a little of both. 16.12
Pasta del Mare
Sautéed shrimp, scallops, clams and mussels paired with pan-roasted prosciutto and tomatoes, tossed with spaghetti in a white wine cream sauce. 19.12
Carbonara
An Italian classic of spaghetti tossed with free range cottage bacon, Parmesan cheese and eggs. 12.12
Spaghetti & Meatballs
Three hearty home made Italian meatballs served over spaghetti and pomodoro sauce, topped with mozzarella cheese and oven-baked. 18.12
Shrimp Asiago
Pan-seared shrimp atop tagliatelle in a fresh tomato purée and creamy Asiago cheese sauce 16.12 ∞Vegetarian option: substitute sautéed vegetable medley – zucchini, carrots, & organic baby spinach for shrimp. 14.12
Mussels Tagliatelle
A pound of mussels sautéed in white wine and home made garden fresh basil pesto tossed with tagliatelle. 17.12
Ravioli
∞ Mushroom stuffed ravioli in a creamy rosé sauce topped with mozzarella cheese and
oven-baked. 16.12
Lasagna
Please ask your server for today’s preparation. 14.12
Penne Vodka
Tomato lobster cream sauce with pan seared shrimp and zucchini deglazed with vodka over penne.16.12
Sugo di Carne
Select ground beef and pork in a clove and nutmeg spiced tomato sauce with tagliatelle pasta. 14.12
Chicken Fajita Pasta
Alessandro’s latest creation! Tender bites of chicken breast sautéed with onion, red & yellow bell peppers in a fajita seasoned cream sauce over rigatoni pasta. 16.12
∞ Vegetarian option: substitute additional vegetables – zucchini, carrots and organic baby spinach for chicken. 14.12
Add a cup of soup or house salad to your pasta for $3.12
Tortellini Bianco
A customer favorite! Stuffed tortellini tossed in a parmesan cream sauce.
Choose from Cheese∞, Beef or a little of both. 16.12
Pasta del Mare
Sautéed shrimp, scallops, clams and mussels paired with pan-roasted prosciutto and tomatoes, tossed with spaghetti in a white wine cream sauce. 19.12
Carbonara
An Italian classic of spaghetti tossed with free range cottage bacon, Parmesan cheese and eggs. 12.12
Spaghetti & Meatballs
Three hearty home made Italian meatballs served over spaghetti and pomodoro sauce, topped with mozzarella cheese and oven-baked. 18.12
Shrimp Asiago
Pan-seared shrimp atop tagliatelle in a fresh tomato purée and creamy Asiago cheese sauce 16.12 ∞Vegetarian option: substitute sautéed vegetable medley – zucchini, carrots, & organic baby spinach for shrimp. 14.12
Mussels Tagliatelle
A pound of mussels sautéed in white wine and home made garden fresh basil pesto tossed with tagliatelle. 17.12
Ravioli
∞ Mushroom stuffed ravioli in a creamy rosé sauce topped with mozzarella cheese and
oven-baked. 16.12
Lasagna
Please ask your server for today’s preparation. 14.12
Penne Vodka
Tomato lobster cream sauce with pan seared shrimp and zucchini deglazed with vodka over penne.16.12
Sugo di Carne
Select ground beef and pork in a clove and nutmeg spiced tomato sauce with tagliatelle pasta. 14.12
Chicken Fajita Pasta
Alessandro’s latest creation! Tender bites of chicken breast sautéed with onion, red & yellow bell peppers in a fajita seasoned cream sauce over rigatoni pasta. 16.12
∞ Vegetarian option: substitute additional vegetables – zucchini, carrots and organic baby spinach for chicken. 14.12
Entrees
Add a cup of Tuscan tomato soup or house salad for 3.12
Entrées served with sautéed vegetables and your choice of creamy risotto, Italian gnocchi (potato-pasta dumplings), or basil-whipped potatoes.
Chicken or Eggplant Parmesan ∞
Two slices of lightly breaded eggplant or one tender breast of chicken, pan fried, baked and topped with mozzarella and our home made sugo di pomodoro. As entrée or over spaghetti. 16.12
Filet Mignon
8 oz. Please ask your server for today’s preparation. 28.12
Pistacho-Encrusted Lamb
Oven-roasted lamb rib encrusted with bread crumbs and pistachio nuts, drizzled with a red wine and pomegranate reduction. 29.12
Iowa Pork Chop
Grilled smoked bone-in Iowa pork chop topped with fresh mango-ginger chutney. 18.12
Rib Eye Steak
10oz. Certified Angus rib eye, grilled and topped with a compound-basil butter. 23.12
Chicken Roulades
“100 things you have to eat before you die” Des Moines Register 2006
A lightly breaded breast of chicken stuffed with spinach and smoked gouda, oven-baked and topped with a honey-Dijon glaze. 19.12
Raspberry Salmon
Pan-roasted wild Alaskan salmon, blanketed in crispy julienne-cut potatoes and topped with a raspberry champagne sauce. 19.12
∞ marked items are vegetarian options.
Please notify your server if you have any food allergies.
An 18% Gratuity may be added to parties of 6 or more.
“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of food-borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.”
Add a cup of Tuscan tomato soup or house salad for 3.12
Entrées served with sautéed vegetables and your choice of creamy risotto, Italian gnocchi (potato-pasta dumplings), or basil-whipped potatoes.
Chicken or Eggplant Parmesan ∞
Two slices of lightly breaded eggplant or one tender breast of chicken, pan fried, baked and topped with mozzarella and our home made sugo di pomodoro. As entrée or over spaghetti. 16.12
Filet Mignon
8 oz. Please ask your server for today’s preparation. 28.12
Pistacho-Encrusted Lamb
Oven-roasted lamb rib encrusted with bread crumbs and pistachio nuts, drizzled with a red wine and pomegranate reduction. 29.12
Iowa Pork Chop
Grilled smoked bone-in Iowa pork chop topped with fresh mango-ginger chutney. 18.12
Rib Eye Steak
10oz. Certified Angus rib eye, grilled and topped with a compound-basil butter. 23.12
Chicken Roulades
“100 things you have to eat before you die” Des Moines Register 2006
A lightly breaded breast of chicken stuffed with spinach and smoked gouda, oven-baked and topped with a honey-Dijon glaze. 19.12
Raspberry Salmon
Pan-roasted wild Alaskan salmon, blanketed in crispy julienne-cut potatoes and topped with a raspberry champagne sauce. 19.12
∞ marked items are vegetarian options.
Please notify your server if you have any food allergies.
An 18% Gratuity may be added to parties of 6 or more.
“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of food-borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information.”
