Please choose one anitpasto


Cold poached lobster salad with baby greens, artichokes, mushrooms, pomegranates, and mixed citrus dressing

Butter lettuce salad with warm polenta croutons, shaved parmigiano and parmigiano dressing

Roasted red and yellow beets with burrata and rucola, white balsamic vinegar dressing

White radicchio from Castelfranco with sauteed mushrooms, shaved parmigiano, aged balsamic vinegar dressing

Lightly fried zucchini flowers filled with ricotta and burrata with fresh tomato sauce

Hamachi crudo with artichokes, blood oranges, red mullet bottarga

Seard diver scallops with celery root puree, finferli mushrooms, and winter black truffles

Roasted octopus with seppia, asparagus, artichokes, fava beans, aged balsamic dressing

Asparagus gratin with a sauteed egg, prosciutto and winter black truffles

Beef carpaccio with celery, rucola, parmigiano and winter black truffles

Prosciutto from Sand Danielle with roasted cherry tomatoes, burrata, aged balsamic dressing

Please choose one pasta or one entree


Risotto with mixed mushrooms, asparagus and lobster

Paccheri (large rigatoni) with lobster, shrimp, cherry tomatoes, basil

House made black squid ink tagliolini with sea urchin sauce, Dungeness crab, asparagus

House made vegetable lasagnetta with cheese fondue, zucchini flowers, mushrooms, asparagus and artichokes

Bucatini “alla’ Amatriciana” with house cured guanciale and tomatoes in homage of Mauro

House made potato gnocchi with gorgonzola and porcini mushrooms

House made tortelli filled with veal ossobuco with porcini mushrooms and black truffles


Dover sole cooked in the wood burning oven with lemon caper sauce, potato puree and sauteed spinach

Roasted wild halibut with langostine, pureee of sweet potato, mushroom sauce

Roasted Mediterranean branzino fillet in a sauce of cherry tomatoes, black olives, capers, rapini, potatoes with white wine sauce

Tenderloin of beef with olive oil potato puree, porcini mushrooms, sauce of red wine and blueberries

Sonoma rack of lamb with poato and onion focaccia, sauteed spinach and baby carrots

Rotisserie pork “Porchetta Style” with braised red cabbage and artichokes

Rotisserie Sonoma duck with sauteed spinach and roasted potatoes

Choice of dessert

$110.00 per person

Glass of sparkling included

(No wine permitted for corkage)

An 18% service charge added (20% for parties of 6 or more)