Caponata: Sautéed eggplant, black olives, capers, onion, celery and tomato in a balsamic reduction served with toasted bread

Calamari & Zucchine: Deep fried monterey calamari & zucchini served with a spicy marinara sauce dip

Tartare Di Tonno: Ahi tuna, fennel, avocado, sesame seeds, ginger, parsley and capers served with homemade taro chips and evoo

Carpaccio Di Manzo: Prime beef tenderloin thinly sliced topped with arugula, capers, shaved Parmigiano and a touch of mustard