Asti Ristorante
728 5th Avenue, San Diego CA 92101Amidst a sea of Italian restaurants, Asti Ristorante in San Diego’s Gaslamp District is one that should not be overlooked. Specializing in Northern Italian cuisine, Asti does not disappoint. Whether you stop in for lunch or for dinner, Asti’s extensive selection of hand-made pastas, fresh seafood or traditional chicken, beef or veal entrees are sure to please even the pickiest diners. The restaurant offers outdoor seating overlooking the Gaslamp’s bustling 5th Avenue, as well as indoor dining in the restaurant’s meticulously decorated dining room. Asti Ristorante is one of the few restaurants in downtown San Diego that can please both the fussy tourist and the persnickety local while making it all look so natural.
A Downtown Destination for Authentic Italian Dining
Review by TableAgent
The Gaslamp Quarter of Downtown San Diego is constantly bustling with people making their way through the crowded streets. A hot-spot full of luxury boutiques, popular bars, eccentric people, and of course, a multitude of fine dining destinations, this historic area is the perfect place to find a good time on any given day. So, on a crisp winter Wednesday evening, a colleague and I have come to enjoy an early dinner at Asti Ristorante on Fifth Avenue, just east of Horton Plaza between F Street and G. We spot the dark green awnings as we walk from Horton Plaza where we’ve parked, and I can see that several people are already enjoying meals out front.
The small patio is sectioned off from the busy sidewalk by a partition of clear glass panels, and when the temperatures are low, efficient heat lamps over-head can be adjusted to the perfect level of comfort. This is prime real estate for anyone who enjoys observing the people of Downtown as they mosey along. With a podium right out front, the hostess, Andrea invites those passing by to peruse the menu and enjoy the warmth of the patio with great success.
As we approach, Andrea greets us with a smile and quickly confirms our reservation. She invites us inside, offering us a round table next to the window in front. Once we’ve settled in, our server introduces himself as Silvio and offers us the choice of still or sparkling water. We both prefer still, so he pours the Acqua Panna Natural Spring Water into large stemmed glasses. In the meantime, a second server by the name of Giancarlo brings a basket of fresh, sliced bread wrapped in a clean white cloth along with a side of butter. As we enjoy the soft bread, I take a moment to observe my surroundings.
Though the actual floor space of the dining room is seemingly small, it stretches far back from the entrance and wraps around to the left with a partial wall creating separation between the two sections. Tables covered with crisp white linens and set with white plates, fan-folded napkins, and several stemmed crystal classes line the walls. A long line stretches down the center of the dining space, banquet style, with walkways on each side. This looks like the perfect area to host a dinner for a large group.
Near the back, on the right wall, there is a full bar able to accommodate almost any drink order, but there is no seating available here. The servers handle all of your drinks, and Happy Hour is offered at every table, so bar seating is not needed. The fine wood of the bar against the rough, red brick wall adds to the rustic feel of Asti’s décor, and every member of the service staff, including the bartender is sharply dressed.
High vaulted ceilings featuring beautiful paintings emulate domed, stained-glass windows, adding to the spacious grandeur, and along the right wall, directly adjacent to the bar, an enormous mural depicts the historic city of Asti in the Piedmont region of Italy. A city famous for the rigorous, bare back horse race known as “Palio”, the mural depicts men sporting colorful banners, some clinging to their horses, riding for their honor, while others have been thrown from them. Asti is also notorious for superb wines and hearty, Northern-Italian cuisine, which the versatile menu showcases in abundance. It’s quite obvious that we are about to experience authentic Italian dining at its apex, and I for one am eager to find out what it is that truly sets Asti apart.
This evening, we decide to leave the details of our meal to the professionals, asking for a tasting menu that covers some of the house favorites. This is where Marketing Director Jessica Patrick comes in. Friendly and knowledgeable, she chats with us for a moment, describing the northern-style cuisine that Asti provides, which is slightly heavier than that of more southern regions in Italy. She and Silvio are more than happy to put together a custom meal from the menu for us, and she tells us that the chefs are able to accommodate most special requests, whether you would like to enjoy a unique tasting menu for two, or you invite that one person who just have to have some old school spaghetti and meatballs.
For me, a big part of quality service is the ability to cater to the needs of all, and Jessica goes on to explain that Asti is a place where you can always find something for everyone. The menu is quite diverse, offering a long list of signature pasta dishes, as well as Italian steaks, several veal selections, fresh seasonal fish, a few chicken entrees, and a vegetarian favorite, eggplant. The appetizers, both hot and cold, also offer several vegetarian options like the Bruschetta Di Asti or the Portobello Alla Primavera, and other starters include home-made soups, crisp salads, and a handful of risotto dishes. Whenever possible, ingredients are gathered from local, organic purveyors, yet another aspect of Asti that raises the bar of quality.
To spark our appetites, Silvio presents our first course, which includes the Fritto Misto Con Calamari from the Antipasti Caldi (Hot) portion of the menu, as well as the Caprese Di Bufala Con Prosciutto, one of the Chef’s Special appetizers. He graciously offers to pair our seafood with a 2011 Venica & Venica Pinot Bianco from the wineries in the Collio region of Italy. This crisp white wine begins with a very sweet aroma. It’s clean going down, with a mildly acidic finish that will complement the bold flavors of the caprese and pair perfectly with the salty, fishy flavor of the calamari.
The caprese showcases large, round slices of ripe heirloom tomatoes that are drizzled in olive oil and topped with fresh, shredded basil, alongside a large helping of Italian buffalo mozzarella and several pieces of air cured Parma ham. The deep red of the tomatoes creates a sharp contrast against the white plate, and each slice serves as the perfect base for a multi-tiered helping of salty prosciutto and creamy mozzarella. Every bite offers a well blended compilation of distinct flavors, textures, and aromas, each of which plays a key role in the overall essence of the dish.
The prosciutto is perfectly tender, with a very mild hint of pepper. It is a satisfying precursor to the juicy tomato, and the creamy cheese seamlessly ties everything together. I could eat an entire platter of this alone and leave here a happy man, but alas, I would then miss out on the other surprises in store for us this evening. I enjoy two helpings before focusing my attention on the second, slightly larger portion of our appetizers.
The Fritto Misto Con Calamari is very light because there is no egg in the breading at all, and I notice subtle hints of different herbs as I take my first bite. The squid is slightly chewy, and a mixture of zucchini, broccoli and carrots are scattered amidst the ringlets, also battered and fried. The veggies reveal a new, fresh dimension to the dish, and the peppery marinara helps add a bit of weight to the extra light breading. I also like the fact that there are whole, miniature squid in the mix, not just the typical ringlets of tentacles. For these meatier morsels, I use no marinara; instead I add a squeeze of fresh lemon juice, which provides a fantastic zing to the salty meat. Once finished, we sit back and sip our wine while Giancarlo quickly clears away our plates and utensils, replacing them with clean ones.
Before our main courses arrive, Silvio presents a red wine that he believes will be a suitable match for a savory meat dish. He first tastes, then pours the 2009 Martin Ray Cabernet Sauvignon, made with the highest quality grapes of Sonoma County. From what I can see, the wine list here at Asti relies heavily on the regions of Northern California and Italy, however, other international varietals also hold their own from countries such as South Africa, New Zealand, and Argentina. While there is no appointed sommelier, Silvio is more than capable of pairing each course with eighteen years of experience under his belt. He tells us that the Pinot Bianco from our appetizers will pair nicely with our first entree, the Mixed Grilled Seafood Linguine.
I am amazed by the size of the mountain of seafood before us. Featuring thick fillets of fresh salmon, ahi tuna and swordfish along with a whole prawn, several large shrimp, scallops, mussels, and clams, it is a spectacular array of diverse flavors. Beneath this beautiful bounty from the sea, a bed of hand-made linguini pasta with a slightly spicy marinara sauce brings Asti’s signature dish full circle, and beckons us to dig in.
Fish is flown in regularly for the many different seafood selections on the menu at Asti, and none of their products are ever frozen, ensuring that everything is at the peak of freshness. As I take my first bite of the steaming salmon, I find it to be moist, tender, and full of flavor. It is slightly salty, but the notes of fresh herbs are more pronounced, with an aftertaste that remains on my tongue until a sip of wine washes everything away. Silvio has chosen well, pairing a delicious white wine that complements both my calamari appetizer and this mixed seafood entrée.
Next I sample the ahi, which stands out stark white against the colorful arrangement of different items. The meat is a much lighter consistency than the salmon, and the flavor is a bit saltier. This is a very pure, very lean fish, and the fresh flavor of the sea pairs well with the bite of the marinara sauce from the linguini. I notice that the linguini plays a major part in transitioning from one flavor to the next. The sweet, acidic sauce and a touch of pepper act as perfect palate cleansers, allowing me to taste every variance between the two different types of fish.
Moving on to the swordfish, I am delighted by the thick, hearty meat, which is much different than the tender salmon and light tuna. This is my favorite of the three because it contains a bold, more distinct savory flavor and the texture is somewhat steak-like to me. Also, the slightly charred exterior provides a smoky aroma that heightens my enjoyment of the soft, warm interior. It’s refreshing to find such generous portions of high quality fish, and Jessica tells us that this dish truly is the signature seafood specialty at Asti.
I make my way to the far side of the platter now to sample the shell fish selections. The mussels and clams are skillfully cooked, bite-sized morsels packed with the pure salty flavor of the sea. The shrimp is well seasoned with herbs and the meat is pleasantly chewy. Each snaps nicely as I bite down, releasing a burst of juice. The prawn, served eye-balls and all, is surprisingly tender in comparison to the shrimp. Though chewy at first, the meat seems to break down completely and dissolve after a brief moment. The crustacean is split in half for easy access to every morsel.
The second entrée is Lamb Chops Al Rosmarino, delicately fanned out and covered in rich, brown rosemary sauce. The rosemary is surprisingly subtle, and does not overpower the tender, succulent meat. As tempting as it is to simply pick them up by the bones, I mind my manners and slice through the delicate lamb with ease. Being sure to smother the piece in sauce, my first bite practically melts in my mouth. It is thick and rich, lending a more concentrated dose of rosemary to the dish and blending well with the charred, smoky flavor of the lamb’s exterior.
Inside it’s cooked through, but only to a medium temperature, preserving the flavorful juices. The skill of the chef is apparent in this premium dish, and I respectfully devour every last bite, disregarding how full I am becoming. I savor the bold, almost spicy flavor of my wine between pieces, and once again, Silvio has done right by me. While Giancarlo begins removing the remnants of our entrees, Jessica joins us once again, delighted that we are so satisfied. All that remains is dessert, and rather than two individual dishes, we decide that one to share ought to do just fine.
A traditional tiramisu, the ultimate classic Italian dessert, is the perfect selection to close out such a satisfying meal. Presented upon a long rectangular platter, my eyes are drawn to three colorful sauces that have been drizzled alongside the small cube of layered decadence. A garnish of sliced strawberry placed upright atop fresh whipped cream finishes the plate with class, and after admiring the presentation for a moment, the two of us begin separating the tiramisu in half.
I sample each of the three sauces, which Silvio informs us are all made in house. The first definitely contains strawberries, with a deep red hue and very sweet flavor. The second, a pale orange color, features the more subtle notes of mango, and the third is a bright green, somewhat tart kiwi sauce.
The dessert is layered, first ladyfingers, thoroughly soaked in a mixture of authentic Italian espresso and Marsala wine, then creamy mascarpone cheese, another layer of lady fingers, and a final helping of cheese, topped with a generous coating of fresh cocoa powder. It is light, airy and loaded with the notorious flavor that only coffee beans can provide. Simple and satisfying, I savor the last bite before Giancarlo swoops in to take everything away.
With our meal complete, Jessica makes one final stop to be sure there is nothing more we need. She introduces us to Manager Alan Paulo, who insists that before we leave we relax a little and enjoy one of Asti’s authentic cappuccinos to help settle our stomachs. We sip the frothy, hot coffee, made with imported Italian beans, and Jessica tells us the cappuccinos at Asti are some of the best she has ever had, including those she tried while traveling through Italy.
It’s obvious that she is passionate about Italian culture, and there is no better place to immerse yourself in it than Asti Ristorante. From the rustic décor to the authentic northern-style cuisine, Asti lives and breathes Italy. All of the servers and chefs here are professionals who have decided to make this their career, and it’s not a part-time gig. Customer service is mandatory and always executed perfectly. The kitchen is flexible and happy to accommodate the needs of every diner including gluten-free or whole wheat pasta, vegetarian preparation, and just about any other special request you can imagine. The menu and wine list provide a broad selection of different styles and flavors, making it possible for anyone to find a combination to enjoy. After nearly twenty years of dedicated service, Asti remains one of the premier Italian restaurants in the Gaslamp Quarter of San Diego. As we say our goodbyes and step out into the brisk evening air, I have already decided to return again soon.
Insider Tip: Asti is one of the most flexible establishments in Downtown San Diego when it comes to accommodating large parties and diners with very particular prefrences. The menu is expansive enough to touch on every food group, vegan and vegetarian included, and customizable preset meals can be arranged for birthday parties, business lunches, and even wedding dinners!
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Reservations
Business Info
- Address: 728 5th Avenue, San Diego CA 92101
- Cross Street: G Street
- Location: Downtown | Gaslamp Quarter
- Cuisine: Italian | Pasta | Seafood |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Lunch | Dinner |
- Parking: Street |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 15.00 | Per 750ml bottle
- Website: http://www.astisandiego.com/
- Phone: (619) 232-8844
- Features: Full Bar, Late Dining, Outdoor Seating, Takeout Available, Wheelchair Access, Happy Hours, Healthy Options,
- Occasion: Child Friendly, Romantic Dining, Dining Alone, Business Dining, People Watching, Quiet Conversation, Special Occasion,
Photos
Business Hours
Reservations Available
- Monday
- Happy Hours - Main Dining Room 3:00 PM - 6:00 PM
- All Day - Main Dining Room 11:00 AM - 11:00 PM
- Tuesday
- Happy Hours - Main Dining Room 3:00 PM - 6:00 PM
- All Day - Main Dining Room 11:00 AM - 11:00 PM
- Wednesday
- Happy Hours - Main Dining Room 3:00 PM - 6:00 PM
- All Day - Main Dining Room 11:00 AM - 11:00 PM
- Thursday
- Happy Hours - Main Dining Room 3:00 PM - 6:00 PM
- All Day - Main Dining Room 11:00 AM - 11:00 PM
- Friday
- Happy Hours - Main Dining Room 3:00 PM - 6:00 PM
- All Day - Main Dining Room 11:00 AM - 11:45 PM
- Saturday
- Happy Hours - Main Dining Room 3:00 PM - 6:00 PM
- All Day - Main Dining Room 11:00 AM - 11:45 PM
- Sunday
- Happy Hours - Main Dining Room 3:00 PM - 6:00 PM
- All Day - Main Dining Room 11:00 AM - 11:00 PM
F.A.Q.s
Frequently Asked Questions- Do you have a full bar?
- Yes, Asti does have a full bar but no seating is available.
- Is there patio seating?
- Yes, Asti's outdoor patio looks out onto Fifth Avenue.
- Do you offer Sunday brunch?
- Yes, Every Sunday Asti offers an Italian-style family brunch.
Menus
Lunch
This is a sample menu only. Prices and availability may be subject to change.
Le Insalate
- Insalata Della Casa 7.00
- Mixed greens with carrots, fennel, leeks and tomatoes tossed with red wine vinaigrette
- Insalata Bella Elena 8.00
- Sliced d’Anjou pears and mixed greens tossed in a ginger lemon dressing topped with toasted walnuts and gorgonzola cheese
- Insalata Villanella 8.00
- Sliced vine ripe tomatoes, red onions and feta cheese with extra virgin olive oil, fresh oregano and basil
- Insalata Alla Cesare 8.00
- Hearts of romaine, homemade croutons, shaved parmesan cheese, tossed with our famous traditional Caesar dressing
- Insalata di Spinaci 9.00
- Baby spinach salad with sliced mushrooms and crispy prosciutto in a balsamic dressing
- Insalata Tre Colore 9.00
- Mixed green salad with cherry tomatoes, fennel, onions, and goat cheese in a balsamic dressing
Insalata Grande
- Insalata Alla Cesare Con Pollo 13.00
- Romaine lettuce hearts, croutons, shaved parmesan and chicken tossed with our famous traditional Caesar dressing
- Insalata Di Salmone 15.00
- Green mixed salad with fennel, leeks, cherry tomatoes topped with 3 oz grilled wild salmon in a ginger lemon dressing
- Insalata Di Tonno Al Pepe 15.00
- Spring mixed salad with marinated vegetables topped with seared blackened Ahi tuna in soy and vinaigrette dressing
- Insalata Gamberetti 16.00
- Sauteed shrimp over mixed greens, cherry tomatoes and carrots in a homemade ginger lemon dressing
- Insalata Con Carne 16.00
- Grilled filet over mixed greens, cherry tomatoes and carrots in a homemade balsamic dressing
Zuppe
- Minestrone D'Asti 6.00
- Traditional Italian mixed vegetable soup
- Pasta E Fagioli 6.00
- Tuscan white bean soup with pasta
Antipasti Caldi (Hot)
- Fritto Misto Con Calamari 11.00
- Crispy tender fried calamari and vegetables served with a spicy red sauce
- Portobello Alla Primavera 12.00
- Jumbo portobello mushroom topped with sliced roma tomatoes and Italian zucchini served with broccoli and cherry tomatoes
- Zuppa Di Cozze E Vongole 12.00
- Sautéed black mussels and manila clams with garlic, white wine and fresh chopped tomatoes
- Crab Cakes 14.00
- Dungeness crab cakes served over house salad
- Gamberi E Capesante Al Limone 15.00
- Combination of jumbo shrimp and jumbo sea scallops sautéed with garlic, white wine and lemon
Antipasti Freddi (Cold)
- Bruschetta Di Asti 8.00
- Toasted bread topped with chopped tomatoes, basil, feta cheese and extra virgin olive oil
- Prosciutto Melone 11.00
- Cantaloupe served with thinly sliced prosciutto over mixed greens
- Caprese 13.00
- Fresh mozzarella cheese, served with sliced roma tomatoes and basil
- Carpaccio Misto Di Pesce 15.00
- Thinly sliced carpaccio of swordfish, ahi tuna and wild salmon with lemon juice, extra virgin olive oil, capers and shaved parmesan cheese
- Carpaccio Di Manzo All'Albese 14.00
- Thinly sliced raw filet mignon topped with capers and shaved parmesan cheese, served on a bed of arugula
- Antipasto Misto 12.00
- Traditional Italian cold cuts, cheese, black and green olives, roasted bell peppers, mushrooms and artichokes
Panini
- Panino Milanese 9.00
- Black Forest ham, salami, provolone cheese, mortadella, lettuce and sliced tomato with Italian dressing
- Panino Con Polpette 9.00
- Hand made meatballs, marinara sauce and mozzarella cheese
- Panino Contadino 10.00
- Grilled chicken breast with mayonnaise, arugula, roasted bell peppers and cherry tomatoes
- Panino Astigiano 10.00
- Fresh mozzarella, Parma prosciutto, sliced tomatoes and fresh basil with truffle oil
- Panino Prime Rib 10.00
- Sliced prime rib, mozzarella cheese, tomatoes, red onions, romain lettuce with horseradish dijon spread
- Panino Con Salmone 12.00
- Grilled salmon with avocado, fresh herbs and Italian cocktail sauce
Pizza
- Margherita 12.00
- Mozzarella cheese, fresh tomatoes and basil
- Vegetariane 13.00
- Spinach, mushrooms, black olives, broccoli and artichoke hearts
- Di Mare 15.00
- Mozzarella cheese topped with clams, mussels, scallops, calamari and shrimp
Le Paste
- Spaghetti Classici 13.00
- Spaghetti pasta with classic Italian meatballs in a traditional marinara sauce
- Pennette Vegetariane 14.00
- Penne pasta quills with green onions, extra virgin olive oil, garlic and seasonal vegetables in light marinara sauce
- Capellini Alla Checca Con Pollo 15.00
- Angel hair pasta sautéed with garlic and extra virgin olive oil, diced chicken breast and light marinara sauce
- Carbonara Con Tonno 17.00
- Spaghetti pasta tossed with fresh ahi tuna in a rich cream sauce
- Gnocchetti Verdi Al Gorgonzola 15.00
- Potato & spinach dumplings sautéed in a rich gorgonzola cream sauce
- Ravioli Della Mamma 16.00
- Ricotta cheese & spinach ravioli sautéed in a traditional light marinara sauce
- Linguine Con Scampi Piccata 23.00
- Jumbo shrimp sautéed in a white wine and lemon sauce with capers and mushrooms, topped with a large grilled prawn over linguine pasta
- Lasagne Alla Bolognese 16.00
- Traditional Italian lasagna layered in a classic Bolognese ground meat sauce
- Rigatoni Rugantino 18.00
- Tube-shaped pasta sautéed with green onions, wild mushrooms in a light marinara sauce, topped with slices of grilled filet mignon
- Linguine Alle Vongole 17.00
- Linguine pasta with garlic olive oil, manila clams and crushed chili in a white wine or red sauce, topped with a grilled jumbo prawn
- Penne All'Italiana 12.00
- penne pasta sauteed with zucchini, red bell pepper, and Italian sausage in a creamy brown sauce
- Cavatelle Michelangelo 18.00
- Handmade semolina & ricotta cheese dumpling pasta with sun dried tomatoes and chicken, in a light brandy marinara sauce with a touch of cream
- Rotelle Alla Valdostana 17.00
- Rolled pasta with Italian ham and mozzarella cheese, baked in a light marinara sauce
- Fettuccine Con Gamberetti 19.00
- Long ribbon pasta with shrimp, artichoke hearts, micro arugula, olive oil, white wine and fresh herbs
- Pappardelle Alla Vodka 20.00
- Large ribbon pasta with jumbo shrimp and Dungeness crab meat tossed in a pink vodka sauce
- Agnolotti D'Aragosta 21.00
- Handmade ravioli stuffed with Maine lobster & ricotta cheese in a light lobster sauce
Risotti
- Risotto Alla Pescatora 25.00
- Carnaroli rice with shrimp, scallops, shellfish and the fresh fish of the day in a red sauce
- Risotto Ai Funghi Misti 22.00
- Carnaroli rice stirred with porcini mushrooms, parmesan cheese and black truffles
- Risotto Verde 20.00
- Carnaroli rice mixed with vegetable broth, chopped spinach, asparagus, green beans and zucchini, finished with butter and parmesan cheese
Pesce
- Tilapia Ai Frutti Di Bosco 17.00
- 8 oz. grilled tilapia topped with berries and extra virgin olive oil
- Dentice 23.00
- Fresh red snapper with cherry tomatoes and fresh herbs in a white wine sauce
- Salmone Marechiaro 22.00
- Fresh grilled wild red king salmon topped with capers, shallots, brandy, dried herbs and Worcester sauce
- Zuppa Di Pesce Del Golfo 26.00
- Cioppino style Mediterranean seafood, tiger shrimp, fresh fish, jumbo scallops, mussels and clams in a tomato broth
Pollo
- Petto Di Pollo Al Rosamarino 19.00
- Grilled marinated airline chicken breast topped with garlic and rosemary in a lemon sauce
- Petto Di Pollo Parmigiana 19.00
- Boneless chicken breast topped with parmesan cheese in a bed of marinara sauce
- Petto Di Pollo Marsala 19.00
- Boneless chicken breast braised with wild mushrooms in a Marsala wine and brown sauce
Manzo & Vitello
- Tagliata Di Bue 22.00
- Grilled marinated sliced filet mignon topped with micro arugula, diced tomatoes, shaved parmesan cheese in a balsamic reduction sauce
- Bistecca Alla Griglia 27.00
- Marinated New York steak served with sautéed vegetables and mashed potatoes
- Scaloppine Parmigiana 22.00
- Veal tenderloin topped with parmesan cheese served with marinara sauce
- Scaloppe Al Limone 22.00
- Braised veal tenderloin topped with mushrooms, capers and lemon juice
- Scaloppina Al Marsala E Funghi 24.00
- Veal tenderloin braised with wild mushrooms in a Marsala wine and brown sauce
Dinner
An 18% gratuity will be added for parties of 5 or more, and a 20% gratuity for parties of 10 or more. This is a sample menu only. Prices and availability may be subject to change.
Antipasti Caldi (Hot)
- Portobello Alla Primavera 12.00
- Jumbo portobello mushroom topped with sliced tomatoes and Italian zucchini, served with broccoli and cherry tomatoes
- Fritto Misto Con Calamari 16.00
- Fried calamari and vegetables served with spicy marinara
- Zuppa Di Cozze E Vongole 14.00
- Fresh black mussels and manila clams sauteed with garlic, white wine, and chopped tomatoes
- Crab Cakes 16.00
- Crab cakes served with our house-made salsa rosa
Antipasti Freddi (Cold)
- Bruschetta Di Asti 9.00
- Toasted bread topped with chopped tomatoes, basil, feta cheese and extra virgin olive oil
- Prosciutto Melone 12.00
- Cantaloupe served with thinly sliced prosciutto over mixed greens
- Caprese 14.00
- Fresh mozzarella cheese layered with sliced hierloom tomatoes and basil
- Antipasto Misto All'Italiana 13.00
- Combination of cold cuts, roasted bell peppers, marinated eggplant, roasted artichoke, olives and provolone cheese
- Carpaccio Di Manzo All'Albese 14.00
- Thinly sliced raw filet mignon topped with capers, arugula, extra virgin olive oil and shaved parmesan cheese
- Cocktail Di Gamberoni 17.00
- Jumbo shrimp served with creamy cocktail sauce
- Carpaccio Di Pesce 18.00
- Thinly sliced raw of swordfish, Ahi tuna and salmon with lemon juice, extra virgin olive oil, capers and shaved parmesan cheese
Zuppe
- Minestrone D'Asti 7.00
- Traditional Italian mixed vegetable soup
- Pasta E Fagioli 8.00
- Tuscan white bean soup with pasta
Le Insalate
- Insalata Della Casa 9.00
- Mixed greens with carrots, fennel, leeks and tomatoes tossed with red wine vinaigrette
- Insalata Alla Cesare 9.00
- Hearts of romaine, homemade croutons, shaved parmesan cheese, tossed with our famous traditional Caesar dressing
- Insalata di Spinaci 9.00
- Baby spinach salad with sliced mushrooms and crispy prosciutto in a balsamic dressing
- Insalata Gamberetti 15.00
- Mixed greens with sautéed baby shrimp in a ginger lemon dressing
- Insalata Villanella 9.00
- Sliced heirloom tomatoes, red onions and feta cheese with extra virgin olive oil, fresh oregano and basil
- Insalata Bella Elena 10.00
- Mixed greens with slice d’Anjou pears, toasted walnuts, and gorgonzola cheese tossed in a ginger lemon dressing
- Insalata D'Asti 11.00
- Mixed greens with goat cheese, sundried tomatoes, pine nuts, sliced apple and mushrooms in a light ginger lemon dressing
Risotti
- Risotto Alla Pescatora 27.00
- Carnaroli rice with shrimp, scallops, shellfish and the fresh fish of the day in marinara sauce
- Risotto Alla Salsiccia 24.00
- Carnaroli rice with Italian sausage, mushrooms, marinara sauce and parmesan cheese
- Risotto Verde 24.00
- Carnaroli rice mixed with spinach, asparagus, green beans, and zucchini, finished with parmesan cheese
Paste
- Spaghetti Classici 18.00
- Spaghetti pasta with classic Italian meatballs in savory a marinara sauce
- Carbonara Con Pancetta 21.00
- Spaghetti in a classic carbonara sauce with Italian bacon, eggs and fresh ground parmesan cheese
- Capellini Ai Tre Crostacei 26.00
- Angel hair pasta with scallops and crab sauteed in a white wine sauce with olive oil, garlic, tomatoes and crushed red pepper
- Penne Vegetariane 18.00
- Penne pasta with green onions, extra virgin olive oil, garlic and seasonal diced vegetables in a light marinara sauce
- Penne Al Salmone E Asparagi 23.00
- Penne pasta with leeks, asparagus and fresh diced salmon in a savory pink vodka sauce
- Lasagne Alla Bolognese 19.00
- Classic Northern Italian lasagna made to order with layers of house-made bolognese sauce, mozzarella, and Bechamel, finished with parmesan cheese
- Rotelle Alla Valdostana 19.00
- Rolled pasta filled with prosciutto cotto and mozzarella, topped with parmesan and baked in marinara
- Linguine Alle Vongole 22.00
- Linguine pasta with garlic olive oil, manila clams and crushed chili in a white wine or marinara sauce
- Ravioli Della Mamma 19.00
- Ricotta cheese and spinach ravioli sautéed in a traditional light marinara sauce
- Linguine Con Scampi Piccata 29.00
- Linguine pasta with jumbo shrimp, capers, and mushrooms sautéed in a white wine and lemon sauce,topped with a large grilled prawn
- Agnolotti D'Aragosta 27.00
- Handmade ravioli stuffed with Maine lobster and ricotta cheese in a lobster cream sauce
- Gnocchetti Al Gorgonzola 19.00
- Potato dumplings sautéed in a rich gorgonzola cream sauce
- Cavatelli Michelangelo 24.00
- Handmade semolina and ricotta cheese dumplings sautéed with sun dried tomatoes and chicken, in a light brandy marinara sauce with a touch of cream
- Rigatoni Al Barolo 25.00
- Tube-shaped pasta sautéed with diced lamb, Barolo wine, yellow curry and a touch of cream
- Rigatoni Rugantino 25.00
- Tube-shaped pasta sautéed in a light marinara sauce with green onions, olive oil, chopped tomatoes, white wine, wild mushrooms and topped with slices of grilled filet mignon
- Fettuccine Con Gamberetti 26.00
- Long ribbon pasta sautéed with shrimp, artichoke hearts, micro arugula, olive oil, white wine, and fresh herbs
- Pappardelle Alla Vodka 26.00
- Large ribbon pasta with shrimp and crab meat tossed in a pink vodka sauce
Pesce
- Tilapia Ai Frutti Di Bosco 22.00
- Grilled 8 oz. fillet of tilapia topped with fresh mixed berries and extra virgin olive oil
- Dentice 25.00
- Fresh red snapper with cherry tomatoes and fresh herbs in a white wine sauce
- Salmone Marechiaro 27.00
- Fresh salmon grilled with capers, shallots, brandy, and herbs, Worcestershire sauce
- Gamberoni E Capesante 27.00
- Grilled jumbo shrimp and large scallops with fresh herbs, extra virgin olive oil and lemon juice
- Zuppa Di Pesce Del Golfo 33.00
- Cioppino style Mediterranean seafood stew with shrimp, fresh fish, jumbo scallops, mussels, and clams in a vegetable broth with a hint of marinara
Pollo
- Petto Di Pollo Parmigiana 28.00
- Organic boneless chicken breast pan fried and topped with mozzarella cheese on a bed of marinara sauce
- Petto Di Pollo Marsala 28.00
- Organic boneless chicken breast braised with wild mushrooms in a Marsala wine and beef stock reduction
- Petto Di Pollo Al Rosamarino 28.00
- Marinated organic airline chicken breast grilled with garlic and rosemary in a tangy lemon sauce
Eggplant
- Parmigiana Di Melanzane 22.00
- Grilled eggplant layered with parmesan, mozzarella cheese, and basil in a savory marinara sauce
Manzo & Vitello
- Tagliata Di Bue Al Balsamico 30.00
- Filet mignon medallions grilled in a balsamic reduction, topped with shaved parmesan cheese, served on a bed of chopped tomatoes and micro arugula
- Bistecca Alla Pizzaiola 35.00
- Grilled 14 oz. boneless New York steak pizzaiola style on a bed of marinara sauce with capers and olives
- Costata Al Barolo E Funghi 36.00
- 16 oz. grilled boneless ribeye steak topped in a Barolo wine and wild mushroom sauce
- Filetto di Manzo al Gorgonzola 38.00
- Grilled 9 oz. USDA prime filet mignon topped with a gorgonzola cream sauce
- Scaloppine Mare E Monti 32.00
- Thinly sliced veal tenderloin and shrimp sautéed with garlic, wild mushrooms, tomatoes, and lemon juice
- Scaloppine Al Marsala E Funghi 29.00
- Veal tenderloin sautéed with wild mushrooms in a beef broth and Marsala wine sauce
- Scaloppe Alla Parmigiana 29.00
- Sautéed veal tenderloin topped with mozzarella cheese on a bed of marinara sauce
- Ossobuco alla Milanese 42.00
- Veal shank braised with chopped vegetables in a red wine marinara sauce, served on a bed of saffron risotto
- Stinco D'Agnello D'Asti 27.00
- 16 oz. lamb shank braised with chopped vegetables in a red sauce, served on a bed of saffron risotto
Happy Hour
From 3:00pm-6:00pm. This is a sample menu only. Prices and availability may be subject to change.
Cocktails & Martinis
- The Classic 5.00
- Bombay Sapphire and dry Vermouth
- Limoncello Martini 5.00
- Vodka, Limoncello and dry Vermouth garnished with mint
- Lemon Drop 5.00
- Citron Vodka, sugar and lemon
- Chocolate Martini 5.00
- Vodka, Baileys, Kahlua, Creme de Cocoa and chocolate syrup, garnished with a cherry
- Appletini 5.00
- Vodka and Apple Schnapps
- Cosmopolitan 5.00
- Citron Vodka, cranberry and lime juice
- Martini D'Asti 5.00
- Gin, Chambord and Blue Curacao
- Pomegranate Martini 5.00
- Citron Vodka, pomegranate juice, fresh lemon juice and a splash of syrup
- Sex on the Beach 5.00
- Black Raspberry Liqueur, Melon Liqueur, vodka, pineapple and cranberry juice
- Margarita 5.00
- Tequila, Triple Sec, lime juice
Wine By The Glass
Beer
- Domestic 4.50
- Budweiser, Bud Light, Miller Light, Non-A-Buckler
- Imported 5.00
- Peroni, Moretti, Amstel Light, Heineken, Corona
- Local Craft Beer 5.00
- Ballast Point
Antipasti Caldi (Hot)
- Stuffed Portobello 6.00
- Jumbo portobello mushroom topped with sliced roma tomatoes and Italian zucchini served with broccoli and cherry tomatoes
- Fried Calamari 8.50
- Crispy tender fried calamari and vegetables served with a spicy red sauce
Antipasti Freddi (Cold)
- Bruschetta Al Pomodoro 4.50
- Toasted bread topped with chopped tomatoes, basil, feta cheese and extra virgin olive oil
- Caprese 7.00
- Fresh mozzarella cheese, served with sliced roma tomatoes and basil
- Antipasto Misto 6.50
- Combination of cold cuts, roasted bell peppers, marinated eggplant, roasted artichoke, olives and provolone cheese
Wine and Dine
$65.00
The last Sunday every month $65 per person (taxes and gratuity not included)
Complimentary
First Course
- Prosciuto melone 0.00
Second Course
- Ravioli Ai Porri e Gorgonzola 0.00
- Ravioli stuffed with Mascarpone cheese and leeks in Gorgonzola and Parmesan sauce
Third Course
- Tagliata de Bue Al Barolo e Funghi 0.00
- Grilled Filet Mignon medallions topped with Barolo wine and wild mushroom sauce
Dessert
- Tiramisu 0.00