Acqua Al 2
322 5th Avenue, San Diego CA 92101While it may be physically impossible to bring a Florentine trattoria to San Diego, Chef and Owner Martin Gonzalez has come remarkably close. Acqua Al 2 is the sister restaurant of the original Acqua Al 2, located on the Via della Vigna Vecchia in Florence. Using the same menu, recipes, and cooking techniques, Acqua Al 2 offers authentic Tuscan-style dining right in the heart of San Diego’s Gaslamp district. The charming ambiance hints of old world Italy, while the aromatic and flavorful dishes exude authenticity. Anyone considering an escape to Italy should first pay a visit to this local favorite.
A Little Piece of Florence in San Diego
Review by TableAgent
Acqua Al 2, pronounced ‘ah-qwa-all-doo-eh,’ is not just a traditional Italian restaurant: it is an authentic Italian restaurant. No other Italian restaurant in San Diego can say it has a sister restaurant in Florence, Italy. The original Acqua Al 2, located on Via della Vigna vecchia in the historic theater district Piazza della Signoria in Italy, opened its doors in 1978 and quickly became one of Florence’s most celebrated trattorias. The identical San Diego location was one of the first restaurants to open in San Diego’s Gaslamp District in September of 2000, and has managed to stay true to the Northern Italian cuisine and culture it inherited.
Upon arriving for dinner at Acqua AL 2, located on the Harbor End of 5th Avenue, we noticed the characteristically European ambiance that radiated from every inch of this genuine trattoria. We opted to sit on the street-side patio, but the restaurant does offer diverse seating options. The large bar, which is home to the restaurant’s Thursday night Italian style happy hour, Apertivo, is chic with dark wood and bottles of wine displayed high on shelves. If a romantic Italian dinner is more your style, Acqua Al 2 also has a sectional dining room that provides a more intimate setting. Just like its Italian counterpart, the restaurant walls are adorned with white plates signed by regular guests and celebrities.
Our outdoor table was bright, colorful and precisely situated for people-watching. The outside patio wall was a bright and cheerful yellow, while our table top was decorated with yellow napkins, blue glasses and a lively menu of red, blue and yellow.
The staff of Acqua Al 2 is accommodating to say the least. We were immediately offered sparkling water and some Italian bread, served in a paper bag, which gave off a tantalizing aroma. Each and every colorful table has its own bottle of oil and vinegar to compliment the warm bread and a side plate for easy dipping. As we enjoyed a nibble or two of our bread, I glanced over Acqua Al 2’s extensive wine list. Heavy on red wines, the restaurant offers predominately Italian and California wines but is not without a sprinkling of French, Mexican, Australian, Spanish and Chilean varietals.
We decided to ask our knowledgeable server, Amber, which wines she suggested, and not only did she happily answer our question, but she made several dinner recommendations while she gave us a delightful menu presentation. She suggested that we try the “specialita della casa,” which she assured us, genuinely duplicates a true Northern Italian dinner. And, since she once lived in Florence, we took her word for it. She explained that the restaurant is known, here and in Italy, for its Assaggio menu or tasting menu. For a mere $54, diners are offered the Assaggio di Primi, a tasting of five selections from the restaurants first course menu, Assaggio di Secondi, a sampling of three selections from the second course menu and Assaggio di Dolci, a tasting of four desserts, coffee and a glass of the house red wine. All selections are chef’s choice and can be, and often are, dramatically different from day to day.
Amber informed us that the menu was designed to promote an interactive dining experience, an experience where dishes are shared and conversations abundant, all while enjoying a great glass of wine in an intimate setting. The menus for Acqua Al 2, in Florence and in San Diego, are identical with the exception of a few seafood dishes, which Florence does not have since they are not a coastal community. We gladly accepted Amber’s suggestion, which peaked our curiosity with its mysterious “chef’s choice” dishes, and placed our dining satisfaction into the capable hands of Chef Martin Gonzalez.
We began with a glass of the house red wine, a Sangiovese Cabernet and Merlot blend. This lingering, fragrant wine would prove to be an elegant match to our upcoming feast. A moment later we were presented with the beginning of our meal, the first dish of our Assaggio di Primi: Maccheroni alla Vodka. This delicate pink pasta was served, as each of our first course selections would be, on a small white plate placed gently between my guest and I. We each enjoyed the penne pasta mixed with a creamy milk and vodka sauce that contained just a hint of tomato.
Next, we sampled the enticing Fusilli Cord agli Spinaci, which is corkscrew pasta in a pale green spinach and parmesan cheese sauce. This was a delicate dish with subtle flavors and a creamy texture.
Our third sample was Farfalline alla Zucca, bowtie pasta with Italian zucchini, garlic and a fragrant, fresh rosemary sauce accompanied by a touch of parmesan cheese. The zucchini was hot and juicy while the pink, almost orange sauce had clean, crisp flavors.
As our samples continued arriving, the flavors grew more robust and the sauces more potent. Our next dish, Rigatoni alle Melanzane, quickly became one of my favorites and, as our server informed us has always been Chef Martin’s favorite as well. This tube shaped pasta was appropriately al dente and the rich tomato and eggplant sauce contained pure flavors, while the sizeable pieces of eggplant remained tender.
Our final sample from the Assaggio di Primo was Fusilli Lunghi alia Fiacheraia, long fusilli pasta in a zesty tomato sauce. Our final pasta dish proved to be my dining partner’s favorite as he is always looking for a little zing in his pasta sauce. The sauce effortlessly delivered the zing he desired without being overwhelmingly intense.
Without delay our server brought our Assaggio di Secondi, the sampling of three chef selected entrees. Chef Martin chose to delight us with the Filetto al Aceto Balsamico (filet mignon topped with a balsamic vinegar glaze), Con Trofiletto alia Griglia (a New York steak, grilled and served on a bed of arugula) and Fileno al Mirtilio (a decadent looking filet topped with a blueberry sauce).
I immediately delved into the Fileno al Mirtilio: the unlikely pair of filet mignon and blueberry was so pleasing I found myself forgetting that I was supposed to share. The steak was tender and impeccably cooked; the sweetness of the blueberries was cut by the smoky flavor of the filet. The dish was not nearly as sweet as I had expected: in fact, the two components melded together so well they appeared to be a natural pair.
The next selection was the Con Trofiletto alia Griglia which was drizzled with a light olive oil, garnished with large ripe grape tomatoes, quartered lemon wedges and placed amid a bed of arugula. This New York steak was a superb cut of beef and prepared precisely as I had wished it to be. I added a spritz of the lemon to my steak and arugula and enjoyed a properly bitter tasting salad of sorts.
The Filetto al Aceto Balsamico proved to be another tender and succulent filet, this time generously topped with a sweet, thick and flavorful balsamic glaze. The glaze proved to be the sweetest of the sauces that accompanied our steaks and was so rich and robust that it quite simply drenched the tender cut of beef in flavor.
Our final plate was a generous sampling of Acqua Al 2 desserts, or Assaggio di Dolci. We were presented with Tiramisu, Pannacotta, Cheesecake and Torta di Cioccolatta (Flourless Chocolate Cake). Each was elegantly presented with a drizzling of chocolate whimsically embellishing the crisp white plate and fresh fruit situated in the center of our Assaggio di Dolci. The Tiramisu was creamy and the espresso dipped ladyfingers presented a great accompaniment to the coffee that was part of the Specialiti della Casa menu. The Pannacotta was indulgent and served with a dollop of strawberry coulis. The Flourless Chocolate Cake was dense and incredibly moist with a whisper of powdered sugar and chocolate sauce. Last, but certainly not least, was the cheesecake with blueberry sauce. The walnut crust crumbled right into the ricotta cheesecake, allowing for a gratifying spoonful every time.
While my dining partner and I sat and discussed our dinner, it occurred to us that Acqua Al 2 was a great date restaurant. The specialiti della casa certainly did promote sharing, while the hustle and bustle of 5th Avenue offers plenty to discuss if an unexpected lull in conversation should occur. By this time the patio had the heat lamps going and we were comfortable, satisfied and content. It was abundantly clear to us that Acqua Al 2 served up an authentic Italian meal, not simply because of the food, but because the culture and ambiance that make Florence one of the most beautiful places in the world is sincerely transplanted into San Diego’s Gaslamp District. Authenticity can at times be hard to find, but Acqua Al 2 strives to deliver it every night. Buon Appetito!
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Reservations
Business Info
- Address: 322 5th Avenue, San Diego CA 92101
- Cross Street: J Street
- Location: Downtown | Gaslamp Quarter
- Cuisine: Italian | Pasta |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Casual Elegant
- Meals Served: Lunch | Dinner |
- Parking: Street |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 10.00 | Per 750ml bottle
- Website: http://www.acquaal2.com
- Phone: (619) 230-0382
- Features: Full Bar, Catering Services, Outdoor Seating, Private Room, Prix Fixe Menu, Smoking Area, Takeout Available, Tasting Menu, Wheelchair Access, Happy Hours, Personal Wines Allowed, Lounge / Bar, Healthy Options,
- Occasion: Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Quiet Conversation, Special Occasion, Dog Friendly,
Photos
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:30 AM - 2:00 PM
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:00 PM
- Tuesday
- Lunch - Main Dining Room 11:30 AM - 2:00 PM
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:00 PM
- Wednesday
- Lunch - Main Dining Room 11:30 AM - 2:00 PM
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:00 PM
- Thursday
- Lunch - Main Dining Room 11:30 AM - 2:00 PM
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:00 PM
- Friday
- Lunch - Main Dining Room 11:30 AM - 2:00 PM
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:00 PM
- Saturday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Sunday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
F.A.Q.s
Frequently Asked Questions- Do you have a valet parking available?
- No, valet parking is not offered at Acqua Al 2, but there is a public parking lot across the street from the restaurant.
- What is the Padres Special?
- Acqua Al 2 offers $2 off bar appetizers, $3 draft beer and $5 selected red & white wine (per glass) on all Padres home game days from 5:00pm-7:00pm.
- How do you pronounce the name of this restaurant?
- Acqua Al 2 is pronounced as "ah-qwa-all-doo-eh".
- Does the bar have a happy hour?
- Yes, the bar does have happy hour on Monday through Friday, from 5pm until 7pm.
Menus
Lunch
*Ask about our seafood specials*
PANINI Italian Sandwiches
- Pomodoro e Gorgonzola 0.00
- Cherry Tomato, Gorgonzola Cheese
- Bresaola 0.00
- Sliced Air Dried Fillet Mignon, Arugula, Lemon Juice
- Parmigiana di Melanzane 0.00
- Grilled Eggplant Slices, Mozzarella And Tomato Sauce.
- Prosciutto e Formaggio 0.00
- Prosciutto di Parma, Mozzarella
- Panini e Insalata 0.00
- Choice of Panini and Salad
- Panini e Zuppa 0.00
- Choice of Panini, Cup of Soup
Freddi Antipasti
- Antipasto/Antipasto Toscano 0.00
- An assortment of salami, prosciutto and cheese on a bed of mixed greens.
- Carpaccio di Bresaola 0.00
- Thin slices of air dried fillet mignon served on a bed of arugula and topped with sliced Parmesan cheese and olive oil.
- Carpaccio di Salmone 0.00
- Sliced smoked salmon on a bed of arugula, garnished with butter curls, green peppercorns, lemon juice and olive oil.
- Assaggio di Formaggi 0.00
- A sampler of four imported cheese with sliced focaccia bread served with organic greens.
Caldi Antipasti
- Parmigiana al Forno 0.00
- Grilled eggplant baked in our house tomato sauce, mozzarella and Parmesan cheese.
- Radicchio Rosso al Forno 0.00
- Red italian cabbage baked in our house tomato sauce then topped with Parmesan cheese.
- Strozzapreti al Pomodoro 0.00
- Fresh ricotta cheese and spinach balls hand rolled and baked in our house tomato sauce then topped with Parmesan cheese.
- Strozzapreti al Radicchio Rosso 0.00
- Fresh ricotta cheese and spinach balls hand rolled, baked in our house tomato sauce and Italian red cabbage then topped with Parmesan cheese.
- Assaggio di Primi 0.00
- Our signature dish, two person minimum. A sampler of five from the first course list. Chef's choice.
Insalate/Zuppa
- Assaggio d’insalate 0.00
- A sampler of three of our salads. Chef's Choice.
- Insalata della Casa 0.00
- Organic green salad with tomatoes, carrots and cucumbers tossed in extra virgin olive oil and balsamic vinegar.
- Insalata Caprese 0.00
- Sliced tomato and imported mozzarella di buffala topped with basil and drizzled with olive oil.
- Insalata di Cuore di Palma 0.00
- Hearts of palm on a bed of organic greens. Rucola e Pomodori Arugula, cherry tomatoes and shaved grana Padano
- Zuppa del Giorno 0.00
- Soup of the Day
Primi
- Riso al Gorgonzola e Martini 0.00
- Carnaroli rice sauteed in a gorgonzola and vodka sauce.
- Riso ai Funghi Porcini 0.00
- Carnaroli rice with sauteed porcini mushrooms and imported mascarpone cheese.
- Farfalline alla Zucca 0.00
- Bowtie pasta with an Italian zucchini, garlic and rosemary sauce and a touch of Parmesan cheese.
- Farfalline ai Funghi Porcini 0.00
- Bowtie pasta with sauteed porcini mushrooms and imported mascarpone cheese.
- Rigatoni alle Melanzane 0.00
- Tube shaped pasta with a tomato eggplant sauce, mozzarella and Parmesan cheese “Martin’s favorite”.
- Maccheroni alla Vodka 0.00
- Penne pasta with a milk and vodka sauce and a touch of tomato sauce.
- Fusilli Corti agli Spinaci 0.00
- Corkscrew pasta with a light spinach and Parmesan cheese sauce
- Fusilli Lunghi alia Fiacheraia 0.00
- Long fusilli pasta with a zesty tomato sauce.
- Fusilli Lunghi aila Contadina 0.00
- Long fusilli pasta with our country style tomato sauce finished with a touch of Parmesan cheese.
- Fusili Lunghi al Mascarpone e Funghi 0.00
- Long fiasilli pasta sauteed with porcini mushrooms and imported mascarpone cheese.
- Fusilli Lunghi ai Pepperoni 0.00
- Long fusilli pasta with a tomato and bell pepper sauce finished with a touch of cream.
- Topini al Gorgonzo 0.00
- Small potato dumplings (gnocchi) with a light gorgonzola cheese sauce.
- Topini al Radicchio Rosso 0.00
- Small potato dumplings (gnocchi) with our house tomato sauce, Italian red cabbage, mascarpone cheese and Parmesan cheese.
- Cannelloni Mascarpone e Funghi 0.00
- Cannelloni pasta filled with mascarpone and porcini mushrooms, baked in a bowl with our house tomato sauce and topped with Parmesan cheese.
- Cannelloni Ricotta e Spinaci 0.00
- Cannelloni pasta filled with spinach and fresh ricotta, baked in a bowl with our house tomato sauce and topped with Parmesan cheese.
Secondi
- Assaggio di Secondi 0.00
- A sample planer of three of the following entrees. Chef’s Choice
- Controfiletto alia Griglia 0.00
- A hand carved New York steak grilled and served on a bed of fresh arugula.
- Controfiletto al Pepe Verde 0.00
- A hand carved New York steak sauteed and topped with a green peppercorn, brandy, dijon mustard and cream sauce.
- Filetto all' Aceto Balsamico 0.00
- A hand carved fillet mignon topped with a balsamic vinegar glaze.
- Filetto al Mirtilio 0.00
- A hand carved fillet mignon topped with a blueberry sauce.
- Lombatina di Vitelia alla Griglia 0.00
- A hand cut veal chop grilled and served on a bed of fresh arugula.
- Lombatina ai Funghi Porcini 0.00
- A hand cut veal chop sauteed in a porcini mushroom, white wine and garlic sauce.
- Petto di Pollo alla Griglia 0.00
- Grilled chicken breast on a bed of arugula, served with cherry tomatoes
- Petto di Pollo ai Funghi 0.00
- Porcini Sauteed chicken breast topped with a porcini mushroom, garlic and white wine sauce.
- Petto di Pollo al Porto 0.00
- Sauteed chicken breast with a port wine and light cream sauce.
- Tagliata all’Arancio in Focaccia 0.00
- Grilled New York steak, sliced and served on a bed of arugula on a focaccia bread and topped with an orange glaze.
- Tagliata alla Rucola in Focaccia 0.00
- Grilled sliced New York steak, served on a bed arugula on a focaccia bread topped with sliced Parmesan cheese and olive oil.
Contorni
- Vegetali alforno 0.00
- Potatoes and seasonal vegetables oven roasted with rosemary and olive oil.
- Pasta 0.00
- A side portion of your choice of pasta dish.
- Riso 0.00
- A side portion of either Riso Gorgonzola or Riso Funghi Porcini
Dinner Menu
Antipasti / Appetizers
- Assaggio di Primi 13.00
- Our signature dish. A sampler of five from the first course list. Chef's choice. Price is per person with a two person minimum.
Freddi/Cold
- Antipasto Toscano 9.00
- An assortment of salami, prosciutto and cheese on a bed of mixed greens.
- Carpaccio di Bresaola 16.00
- Thin slices of air dried fillet mignon served on a bed of arugula and topped with sliced parmesan cheese and olive oil.
- Carpaccio di Pesce Spada 16.00
- Sliced swordfish on a bed of arugula, garnished with butter curls, green peppercorns, lemon juice and olive oil
- Assaggio di Formaggi 11.00
- A sampler of four imported cheese with sliced focaccia bread served with organic greens
Caldi/Hot
- Parmigiana al Forno 12.00
- Grilled eggplant baked in our house tomato sauce, mozzarella and parmesan cheese.
- Radicchio Rosso al Forno 12.00
- Red italian cabbage baked in our house tomato sauce then topped with parmesan cheese.
- Strozzapreti al Pomodoro 12.00
- Red italian cabbage baked in our house tomato sauce then topped with parmesan cheese.
- Strozzapreti al Radicchio Rosso 12.00
- Fresh ricotta cheese and spinach balls hand rolled, baked in our house tomato sauce and italian red cabbage then topped with parmesan cheese.
Insalate / Salads & Zuppa / Soups
- Zuppa del Giorno 6.00
- Soup of the day
- Assaggio d’Insalate 11.00
- A sampler of three of our salads.
- Insalata con Tonno e Cecchi 6.00
- Tuna, garbanzo beans, minced mushrooms, carrots, celery and kalamata olives tossed in a house vinaigrette
- Insalata Caprese 10.00
- Sliced tomato and imported buffalo mozzarella topped with basil and drizzled with olive oil.
- Insalata alla Zucca e Faggiolini 7.00
- Italian zucchini, cannellini beans tossed with arugula in a housemade pesto dressing
- Rucola e Pomodori 10.00
- Arugula, cherry tomatoes and shaved Grana Padano
Acqua Al 2 Specialties
Riso/Rice
- Riso al Gorgonzola e Martini 14.00
- Carnaroli rice sauteed in a gorgonzola and vodka sauce.
- Riso ai Funghi Porcini 16.00
- Carnaroli rice with sauteed porcini mushrooms and imported mascarpone cheese.
Pasta
- Farfalline alla Zucca 14.00
- Bowtie pasta with an Italian zucchini, garlic and rosemary sauce and a touch of parmesan cheese.
- Farfalline ai Funghi Porcini 16.00
- Bowtie pasta with sauteed porcini mushrooms and imported mascarpone cheese.
- Rigatoni alle Melanzane 15.00
- Tube shaped pasta with a tomato eggplant sauce, mozzarella and parmesan cheese “Martin’s favorite”.
- Maccheroni alla Vodka 14.00
- Penne pasta with a milk and vodka sauce and a touch of tomato sauce.
- Fusilli Cord agli Spinaci 13.00
- Corkscrew pasta with a light spinach and parmesan cheese sauce.
- Fusilli Lunghi alla Fiacheraia 12.00
- Long fusilli pasta with a zesty tomato sauce.
- Fusilli Lunghi alla Contadina 13.00
- Long fusilli pasta with our country style tomato sauce finished with a touch of parmesan cheese.
- Fusilli Lunghi al Mascarpone e Funghi 16.00
- Long fusilli pasta sauteed with porcini mushrooms, mascarpone cheese and a dash tomato sauce.
- Fusilli Lunghi ai Pepperoni 14.00
- Long fusilli pasta with a tomato and bellpepper sauce finished with a touch of cream.
- Topini al Gorgonzo 14.00
- Small potato dumplings (gnocchi) with a light gorgonzola cheese sauce.
- Topini al Radicchio Rosso 14.00
- Small potato dumplings (gnocchi) with our house tomato sauce, italian red cabbage, mascarpone cheese and parmesan cheese.
- Cannelloni Mascarpone e Funghi 16.00
- Cannelloni pasta filled with mascarpone and porcini mushrooms, baked in a bowl with our house tomato sauce and topped with parmesan cheese.
- Cannelloni Ricotta e Spinaci 14.00
- Cannelloni pasta filled with spinach and fresh ricotta, baked in a bowl with our house tomato sauce and topped with parmesan cheese.
- Lumaconi ai Broccoli 13.00
- Shell shaped pasta with a creamy broccoli sauce finished with a touch of Parmesan cheese
Secondi/ Main Entrée
- Assaggio di Secondi 27.00
- A sample platter of three of the following entrees. Chef’s Choice!
- Controfiletto alla griglia 22.00
- A hand carved New York steak grilled and served on a bed of fresh arugula.
- Controfiletto al Pepe Verde 25.00
- A hand carved New York steak sauteed and topped with a green peppercorn, brandy, dijon mustard and cream sauce.
- Filetto all’Aceto Balsamico 28.00
- A hand carved fillet mignon topped with a balsamic vinegar glaze.
- Filetto al Mirtillo 29.00
- A hand carved fillet mignon topped with a blueberry sauce.
- Lombatina di vitella alla griglia 27.00
- A hand cut veal chop served on a bed of fresh arugula.
- Lombatina ai Fungi Porcini 28.00
- A hand cut veal chop sauteed in a porcicn mushroom, white wine and garlic sauce.
- Petto di Pollo alla Griglia 15.00
- Grilled chicken breast on a bed of arugula.
- Petto di Pollo ai Funghi Porcini 19.00
- Sauteed chicken breast topped with a porcini mushroom and white wine sauce.
- Petto di Pollo al Porto 17.00
- Sauteed chicken breast with a port wine and light cream sauce.
- Tagliata all’Arancio in Focaccia 25.00
- Grilled New York steak, sliced and served on a bed of arugula on a focaccia bread and topped with an orange glaze.
- Tagliata alla Rucola in Focaccia 26.00
- Grilled sliced New York steak, served on a bed arugula on a focaccia bread topped with sliced parmesan cheese and olive oil.
Contorni/Sides
- Patate Arrostiti 6.00
- Potatoes, oven roasted with rosemary and olive oil.
- Pasta 7.00
- A side portion of either Fusilli Corti Spinaci or Rigatoni alle Melanzane.
- Riso 8.00
- A side portion of either Riso Gorgonzola or Riso Funghi Porcini
Specialty Menu
QUESTO MENU’ VUOLE MOSTRARE UNA CENA OD UN PRANZO CLASSICO CHE NORMALMENTE GLI ITALIANI CONSUMANO AL RISTORANTE! <br> With this menu we want to offer you the experience of a classic meal Italians would have when going out to dinner!
MENU’ CON BICCHIERE DI VINO
- OR... 0.00
MENU’ SENZA VINO
- ASSAGGIO DI PRIMI PIATTI 0.00
- A sampler of five from the first course list, chef’s choice. Our signature dish!
- ASSAGGIO DI SECONDI 0.00
- A sample platter of three main entrees. Chefs Choice!
- ASSAGGIO DI DOLCI 0.00
- A sampler of four from our dessert
- CAFFE AMERICANO 0.00
Date Night Menu
$59.50
per person 3-course menu and includes two free movie passes. Tax and gratuity are extra.Only available 5 p.m. to 11 p.m. for dine-in guests.
First Course
- Assaggio di Primi Piatti 0.00
- A sampler of five chef selected first courses
Second Course
- Assaggio di Secondi 0.00
- A sample platter of three chef selected main entrees
Third Course
- Assaggio di Dolci 0.00
- A sampler of four desserts