Our Menu

Deep-fried Monterey calamari and zucchini served with a spicy marinara sauce dip.

Toasted bread topped with warm burrata cheese and truffle cream.

Grilled octopus tentacle with a bell pepper sauce and line aioli.

Prime beef tenderloin thinly sliced topped with arugula, capers, shaved parmigiano, and a touch of mustard.

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

Homemade filet mignon meatballs braised in a marinara sauce topped with mozzarella.

Homemade tomato and basil soup.

Homemade rock crab bisque with zucchini and bell pepper purée.

Fresh mussels sauteed in a spicy marinara sauce.

Marinated and grilled portobello mushroom served on a bed of arugula with pine nuts, sun-dried tomato, and parmesan cheese in an Italian dressing.

Romaine lettuce with homemade Caesar salad dressing, and croutons, topped with parmesan cheese.

Cream of truffle burrata with organic red and white quinoa, chickpeas, chives, basil, and avocado in lemon dressing.

Organic frisée lettuce with pine nuts, golden raisins, figs, and gorgonzola cheese in a cherry balsamic dressing.

Seared 8 oz filet mignon in a brandy and green peppercorn sauce served on toasted bread.

Pan-seared Mediterranean sea bass served with cherry tomatoes in a lemon sauce.

Seared wild pacific king salmon with organic red and white quinoa, chickpeas, chives, basil, and avocado in lemon dressing.

Pan-seared breaded organic chicken breast served with mushrooms and peas in a cream sauce.

Fresh salmon, monkfish, clams, mussels, calamari, and prawns in a light tomato garlic broth.

Grilled eggplant with mozzarella, green peas, basil, parmesan cheese, and tomato sauce.

Linguine pasta served with fresh manila clams and cherry tomatoes in a white wine sauce with a touch of chili flakes.

Homemade half-moon ravioli filled with ricotta and spinach, on a bed of marinara sauce topped with butter, sage, and parmesan.

Homemade beet tagliolini pasta served with fresh Dungeness crab in a champagne cream sauce.

Homemade potato dumplings served with beef and pork bolognese.

Homemade squid ink fettuccini pasta served with shrimp, wild gold chanterelle mushrooms, and cherry tomatoes in a light spicy garlic white wine sauce.

Arborio rice and parmesan cheese with tiger prawns. All wrapped in prosciutto di parma.

Grilled free-range chicken and organic romaine lettuce with homemade Caesar salad dressing, and croutons, topped with parmesan.

Organic spring mixed greens topped with Dungeness crab meat, red onions, and avocado.

Seared wild Pacific king salmon on top of organic arugula salad with hearts of palm and sweetcorn tossed in an Italian dressing.

Baby spinach with bell peppers, goat cheese, and rock shrimp in a garlic, white wine, and lemon dressing.

Smoked thick-cut bacon served with two eggs sunny side up, arugula, avocado, and orange.

Organic eggs, fresh mozzarella, and parmesan cheese. Served with roasted potatoes.

Italian sausage, bell peppers, peas, onion, and champignon. Served with roasted potatoes.

Egg whites, fresh mozzarella, asparagus, mushrooms, tomatoes, arugula, and parmesan cheese.

Grilled organic portobello mushroom with basil, mozzarella, tomato, and arugula.

Homemade piadina bread served with prosciutto di Parma, arugula, and mozzarella.

Grilled kobe beef burger, topped with asiago red onions, tomato, and romaine lettuce.

Dungeness crab meat with avocado, organic romaine lettuce, tomato, and aioli.

Grilled organic chicken breast, sliced tomato, romaine lettuce, and aioli.

Grilled Italian sausage, bell peppers, oregano, tomato sauce, and mozzarella.