Our Menu

Three beef and veal meatballs with parmesan cheese, tomato sauce, and fresh basil

Eggplant, San Marzano tomato sauce, parmesan cheese, Italian mozzarella cheese, salt, pepper, fresh basil, and extra virgin olive oil

Fried calamari and shrimp

Thinly sliced wild tuna, pitted olives, capers, sweet and sour onion, baby parsley, sea salt, black pepper, and a touch of fresh lemon juice and extra virgin olive oil

Mix green salad, black graves, grilled pear, crumble sweetened walnuts and homemade balsamic from Modena, sea salt, black pepper, extra virgin olive oil

Baby lettuce, shaved Parmigiano Reggiano, oven-toasted croutons, with Caesar dressing, salt, pepper, served in a Parmesan wafer

Fresh Italian Burrata, heirloom tomato carpaccio, wild basil, sea salt and black pepper, and extra virgin olive oil

Small pasta of the day, borolotti beans, garlic, bay leaf, extra olive oil, sea salt, and black pepper

Vegetable broth, onion, carrots, celery, seasonal vegetables, extra virgin olive oil and sea salt

Spaghetti gragnano with cherry tomatoes from the Westlake Village farmers market and fresh basil

Spaghetti with fresh clams, white wine, garlic, parsley, black pepper and extra virgin olive oil

Homemade Ravioli, ricotta cheese, spinach from farmer's market, parmigiano reggiano, salt, and nutmeg

Homemade pasta, beef and veal ragù, tomato purée, a touch of red wine, Parmigiano Reggiano, salt, black pepper, and extra virgin olive oil

Homemade egg Pappardelle, wild porcini mushrooms, garlic, deglazed with white wine, butter, black pepper, parsley, and extra virgin olive oil

Homemade maccheroni with beef ragu, carrots, gold onions, celery, and extra virgin olive oil

Homemade gnocchi, cherry tomato sauce, and langostinos

Grilled New York strip steak, rosemary, salt, and pepper

Half chicken jidori with potatoes, rosemary, oil, pepper and Cutrera extra virgin olive oil

Breaded pork chop, coated in flour and egg, served with fresh arugula or crispy shoestring potatoes

Oven-baked branzino filet, garlic, capers, parsley and extra virgin olive oil

Grilled tiger shrimp with a chef's sauce

Pan-seared wild salmon steak, finished with orange sauce, shallots and brandy

Sautéed spinach with butter and Parmigiano Reggiano

Sautéed broccolini or Roman broccoli with garlic, chili flakes, salt, pepper, and extra virgin olive oil

Oven-roasted potatoes with rosemary, garlic, and olive oil

Pear poached in red wine with sugar, star anise, cinnamon, and lemon zest, served over vanilla cream

Traditional grandma’s Napolitan pastiera with ricotta cheese, cooked wheat, candied citrus, and vanilla

Ladyfingers soaked in espresso with mascarpone cream

Flour, eggs, sugar, butter, almonds, and dark chocolate served with a scoop of vanilla ice cream