Dinner Menu
5:00 - 9:00
Download our Menu in pdf!
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. 29.12
MEAT ONLY TRAY 21.12 - CHEESE ONLY TRAY ∞ 22.12
Mussels
One pound shell-on mussels steamed in a white wine and garden-fresh basil pesto sauce 12.12
Caprese ∞
Slices of fresh mozzarella, and tomato with basil drizzled with olive oil and sprinkled with a touch of oregano. 8.12
Goat Cheese Torta ∞
Whipped mascarpone and goat cheese layered with garden-fresh basil pesto and sundried tomatoes. 9.12
Artichoke & Sundried Tomato Dip ∞
With feta cheese, served warm with crunchy crostini bread for dipping. 8.12
Bruschetta ∞
Crunchy French baguette topped with our garden-fresh basil pesto, chopped Roma tomatoes, thinly sliced eggplant and Asiago cheese, oven-baked. 11.12
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. 29.12
MEAT ONLY TRAY 21.12 - CHEESE ONLY TRAY ∞ 22.12
Mussels
One pound shell-on mussels steamed in a white wine and garden-fresh basil pesto sauce 12.12
Caprese ∞
Slices of fresh mozzarella, and tomato with basil drizzled with olive oil and sprinkled with a touch of oregano. 8.12
Goat Cheese Torta ∞
Whipped mascarpone and goat cheese layered with garden-fresh basil pesto and sundried tomatoes. 9.12
Artichoke & Sundried Tomato Dip ∞
With feta cheese, served warm with crunchy crostini bread for dipping. 8.12
Bruschetta ∞
Crunchy French baguette topped with our garden-fresh basil pesto, chopped Roma tomatoes, thinly sliced eggplant and Asiago cheese, oven-baked. 11.12
Soups & Salads
Tuscan Tomato Soup ∞ or Soup of the Day
Cup 4.12; Bowl 6.12
Swiss Onion Ale
Cup 6.12; Bowl 8.12
Dodici Salad ∞
Organic fresh field greens tossed in honey-lime vinaigrette with dried cranberries, walnuts and feta cheese crumbles 8.12
House Salad ∞
Organic fresh field greens with carrots, cucumbers and house-made croutons 6.12 Dressings – Ranch, Creamy Gorgonzola, Balsamic Vinaigrette, Honey Mustard, Raspberry Vinaigrette, Oil and Vinegar, Thousand Island. Add pan-seared chicken breast for 6.12
Caesar Salad
Fresh romaine lettuce tossed in our house-made Caesar dressing with parmesan cheese 7.12
Salmon Salad
Grilled wild Alaskan salmon served over a bed of organic field greens, with carrots, tomatoes and toasted almonds with your choice of dressing 19.12
Dressings: Balsamic Vinaigrette, Creamy Gorgonzola, Ranch, Rasperry Vinaigrette, Honey Mustard, Roasted Jalapeno Vinaigrette, Thousand Island, and Olive Oil & Vinegar.
Tuscan Tomato Soup ∞ or Soup of the Day
Cup 4.12; Bowl 6.12
Swiss Onion Ale
Cup 6.12; Bowl 8.12
Dodici Salad ∞
Organic fresh field greens tossed in honey-lime vinaigrette with dried cranberries, walnuts and feta cheese crumbles 8.12
House Salad ∞
Organic fresh field greens with carrots, cucumbers and house-made croutons 6.12 Dressings – Ranch, Creamy Gorgonzola, Balsamic Vinaigrette, Honey Mustard, Raspberry Vinaigrette, Oil and Vinegar, Thousand Island. Add pan-seared chicken breast for 6.12
Caesar Salad
Fresh romaine lettuce tossed in our house-made Caesar dressing with parmesan cheese 7.12
Salmon Salad
Grilled wild Alaskan salmon served over a bed of organic field greens, with carrots, tomatoes and toasted almonds with your choice of dressing 19.12
Dressings: Balsamic Vinaigrette, Creamy Gorgonzola, Ranch, Rasperry Vinaigrette, Honey Mustard, Roasted Jalapeno Vinaigrette, Thousand Island, and Olive Oil & Vinegar.
Pasta
Spinach Ravioli ∞
Classic spinach & ricotta stuffed ravioli with Rossini sauce – sugo di carne coupled with cream & red pepper flakes; OR in Rosé; OR with Caprese – fresh mozzarella, tomatoes & basil. 17.12
Lobster Ravioli
Lobster stuffed ravioli in a red pepper cream sauce. 18.12
Sugo di Carne
Select ground beef and pork in a clove and nutmeg spiced tomato sauce with tagliatelle. 16.12
Pasta Limone ∞
Lemon cream sauce with organic baby spinach over penne with chicken pan-seared in white wine reduction. 16.12
SpaghettiI & Meatballs
Hearty house-made Italian meatballs served over spaghetti and our house-made sugo di pomodoro, topped with mozzarella cheese and oven-baked. 19.12
Tortellini ∞
Stuffed tortellini in a pesto cream sauce with fresh-diced tomatoes OR in a parmesan cream sauce with peas and prosciutto. Choose from cheese, beef or a little of both 17.12
Shrimp Asiago
Pan-seared shrimp in a creamy asiago and fresh tomato puree sauce over tagliatelle. 18.12
Spinach Ravioli ∞
Classic spinach & ricotta stuffed ravioli with Rossini sauce – sugo di carne coupled with cream & red pepper flakes; OR in Rosé; OR with Caprese – fresh mozzarella, tomatoes & basil. 17.12
Lobster Ravioli
Lobster stuffed ravioli in a red pepper cream sauce. 18.12
Sugo di Carne
Select ground beef and pork in a clove and nutmeg spiced tomato sauce with tagliatelle. 16.12
Pasta Limone ∞
Lemon cream sauce with organic baby spinach over penne with chicken pan-seared in white wine reduction. 16.12
SpaghettiI & Meatballs
Hearty house-made Italian meatballs served over spaghetti and our house-made sugo di pomodoro, topped with mozzarella cheese and oven-baked. 19.12
Tortellini ∞
Stuffed tortellini in a pesto cream sauce with fresh-diced tomatoes OR in a parmesan cream sauce with peas and prosciutto. Choose from cheese, beef or a little of both 17.12
Shrimp Asiago
Pan-seared shrimp in a creamy asiago and fresh tomato puree sauce over tagliatelle. 18.12
Entrees
Entrées served with vegetables of the day and your choice of chive-whipped potatoes or gnocchi (italian potato-pasta dumpling).
Raspberry Salmon
Wild Alaskan filet of salmon pan-roasted and topped with julienne cut potatoes oven-baked and complemented by our house-made raspberry champagne coulis. 22.12
Duck
Roasted half duckling served with an orange-rosemary glaze. 26.12
CHICKEN ROULADES
"100 things you have to eat before you die" Des Moines Register 2006
Lightly breaded breast of chicken stuffed with spinach and smoked Gouda, oven-baked and topped with a honey-Dijon butter. 22.12 (Please allow for aprox 20 minutes baking time)
Rib Eye Steak
10oz. rib eye, grilled and topped with olive oil and cracked pepper. 23.12
Filet Mignon
8oz Filet. Ask your server for this week's preparation. 29.12
Pork Chop
Smoked bone-in Iowa pork chop grilled and topped with cherry tomatoes and white cannellini beans. 19.12
Eggplant Parmesan ∞
Two slices of lightly breaded eggplant pan fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée OR over spaghetti 17.12
Chicken Parmesan
Panko crumbs and parmesan breaded breast of chicken pan-fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée OR over spaghetti 18.12
∞ 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.”
Entrées served with vegetables of the day and your choice of chive-whipped potatoes or gnocchi (italian potato-pasta dumpling).
Raspberry Salmon
Wild Alaskan filet of salmon pan-roasted and topped with julienne cut potatoes oven-baked and complemented by our house-made raspberry champagne coulis. 22.12
Duck
Roasted half duckling served with an orange-rosemary glaze. 26.12
CHICKEN ROULADES
"100 things you have to eat before you die" Des Moines Register 2006
Lightly breaded breast of chicken stuffed with spinach and smoked Gouda, oven-baked and topped with a honey-Dijon butter. 22.12 (Please allow for aprox 20 minutes baking time)
Rib Eye Steak
10oz. rib eye, grilled and topped with olive oil and cracked pepper. 23.12
Filet Mignon
8oz Filet. Ask your server for this week's preparation. 29.12
Pork Chop
Smoked bone-in Iowa pork chop grilled and topped with cherry tomatoes and white cannellini beans. 19.12
Eggplant Parmesan ∞
Two slices of lightly breaded eggplant pan fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée OR over spaghetti 17.12
Chicken Parmesan
Panko crumbs and parmesan breaded breast of chicken pan-fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée OR over spaghetti 18.12
∞ 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.”
