Cremolose
840 5th Avenue, San Diego CA 92101Located in the Gaslamp District, Cremolose is the newest European cafe and specialty dessert restaurant offering exquisite Italian fare and delectable Italian desserts to hungry guests. The 5,000 square-foot establishment fuses the aspects of a European cafe and the historic flavor of the Gaslamp Quarter. Cremolose offers seating for up to 260 guests beneath the tin decal decor in the original 20th century dancehall. The dining room is decorated with furniture which provides a modern aesthetic and showcases a eclectic color palette capable of awaking a tired soul. Cremolose showcases a fully equipped bar and lounge where bartenders offer handcrafted specialty cocktails and an extensive winelist. Choose from Italian inspired dishes like Pachheri Pasta or Portobello and Speck Pizza. End the dinner experience with a slice of handmade cake or fresh Italian gelato. Open all day and late into the night, Cremolose is the ideal location to stop before or after hitting the nightlife in Downtown San Diego.
Cremolose: All-in-One
Review by TableAgent
It’s the afternoon on a Tuesday. I’m passing lounges on 5th Avenue in Downtown San Diego that would normally be packed to the brim with joyous twenty and thirty-something-year-olds, twirling their limbs to a syncopated beat, most likely made by a one of those famous DJs. Tonight, they’re empty, no attendees. The sidewalk, however, is filled with hominoid bipeds, walking in small packs avec sports attire, heading towards Petco Park. Usually the folks that scour these parts when I’m here are dolled up chicly, adorning whatever they bought at Horton Plaza or maybe from the Urban Outfitters down the street. As the groups head west with their eyes towards the horizon, I have my nose to the sky, scanning the radiant downtown buildings, featuring new and old architectural styles, for any telltale signs of tonight’s destination.
Cremolose...Cremolose…I’ve heard that this casual Italian restaurant/European cafe/specialty cocktail establishment/baked goods destination/gelato haven/dessert mecca/late night joint is where the city’s oldest family-owned business once occupied. Finally, my eyes catch a red and gold, embossed and glossy sign. “Here we are, the San Diego Hardware Company,” I state. Although still sporting the original label and curved windows since the late 1900’s, Cremolose embodies an historical vessel that not only serves traditional Italian fare, but also offers a plethora of other culinary amenities that most of these other downtown establishments just, well, don’t.
Cremolose opened its doors on January 25, 2012, providing traditional Italian cuisine and refreshing, zestful treats by the cup to foodies. So what is cremolose, Matthew? Well, thanks for asking, let me tell you. In all actuality, cremolose (yes, it’s a real thing, but don’t check your dictionary, it won’t be there) is the cat’s meow in Europe. Conceived by a Sicilian artisan gelato maker, this life altering creation has both the refreshing satisfactions like sorbet and creamy goodness like gelato and ice cream. To break it down even further, cremolose consists of 60% fresh fruit, 10% Italian sorbet, and 30% gelato. Indulgers can get a healthy snack from the fruit, a stimulating clean finish from the sorbet, and a light buttery after taste from the gelato, which all in all, is 100% fantastic.
“You won’t find a place like this in downtown,” says Jamie Lynn Alber, the Marketing Manager of Cremolose. Sitting right next to me is Victoria Rossi, General Manager, nodding with agreement. I can’t agree with her more. While sitting on the second level-dining room that sits in the back of the restaurant, I overlook the front of the restaurant where Cremolose showcases their frozen treats and sugar-filled baked goods, blasted in front of bright lights, and enticing the foot traffic to take a gander. Ultimately, it’s working. A constant flow of people funnel in, eyes glazed over while bouncing from display case to display case like a pinball. Adjacent to the dessert area, the fully equipped bar displays a massive selection of liquor: over 50 hand-selected whiskeys, 20 domestic and micro-brewed beers, and magnum-size Grey Goose bottles. The bar is surrounded by flat screen televisions, some constantly pumping images of the cooks creating their specialty Italian dishes that are nonetheless comforting, and others showing the highlights of tonight’s NBA and NHL games. To the right of the bar, a grandiose wine tower stands tall, tucked in the corner, almost touching the ceiling. It’s filled with sparkling bubbly, crisp whites, and robust reds, mostly imported from Italy and Napa Valley, waiting its turn to be paired with a delicious entree. Next to the pastry display, the brick-fire oven rages on, baking fresh pizza topped with classic Italian ingredients like buffalo mozzarella. Even at the wee hours of the night, hungry downtown patrons can stop by Cremolose to pick a slice a pizza or maybe one of the hot plate pastries like arancini, a deep fried goodie filled with saffron rice, mozzarella and ham.
I am the luckiest guy in San Diego right now. Not only am I at a table with a group of women (please someone, anyone, take a picture) that emit a glowing radiance, but I’m also dining at a restaurant that has a menu that exhibits traditional, stomach pleasing Italian entrees for breakfast, lunch and dinner. In addition, they offer that and much, much more. As my mind tries to calculate the awesomeness Cremolose encompasses, Jamie says, “Are you ready?” She is taking the reigns for our epicurean journey at Cremolose. I quickly nod with affirmation, while my mind depicts a slow fist pump, like when a child is told they are receiving a gift. Our eyes glitter just like the patrons’ downstairs.
Let the smorgasbord begin.
Our server for the night, Thaddeus Drahuschak (a mouthful isn’t it?), arrives at our table with our request of bottled Rocchetta Italian still water and asks, “What else are we having to drink for tonight?” Given that Thaddeus’ credibility (he’s the one who drops some knowledge on me about cremolose) is well above par, I ask him if there is anything I should try. He smirks. Suddenly, he goes in-depth about their specialty cocktails where they utilize cremolose. What? They use cremolose in an alcoholic beverage? This place must be a utopia where dreams come true and pigs levitate. The Frozen Cocktail List offers an arrangement of alcoholic aperitifs, all with different flavor combinations. Thaddeus announces favorites like the “5” Dollar Shake and the Wild Berry, both utilizing cremolose and top shelf spirits. After giving Thaddeus information on my subjective tastes, he states, “I’ve got the rest,” and struts away like a man on a mission.
During the duration Thaddeus is away, my eyes wander from section to section, taking notes of the dining room’s exquisite appearance. My eyes follow the clean lines the table linen creates towards the light mocha walls, the same color of a cup of freshly brewed espresso. The walls are adorned with 1950’s Fernet Branca poster ads, an amaro digestif that’s distilled in Milan, Italy, adding a sense of Italian style to the room. Above us, the ceiling is decorated with embossed tin decals that, from what I’ve heard, are a homage to the original 20th century dancehall era. I hear the clacking from Jamie’s and Victoria’s high heels on the natural maple floors; they’re diligently observing the second level that is now filled with a large group of young adults. Below me, I can hear two middle-aged women speaking their Italian, adding to the medium-noise level from the incoming foot traffic and are still filing inside. The mood is lively. Everyone is talking, laughing, and having fun.
The two appetizer course starts to flow in: assorted cold and hot antipasto. With a handful of selections, Cremolose’s appetizer selection covers the classic Italian starters like Steak Carpaccio, Burrata, and Bruschetta with Prosciutto and Mozzarella. In addition, for those guests that want to start off the meal with something light, salad creations like a Fruit or Artichoke Salad are available as well.
From all the selections, it might be hard to find a consensus between just one or two appetizers. However, the Hot or Cold Antipasto plates cover most of the appetizers, solving the big debacle without a scene. The Cold Assorted Antipasto features salami, prosciutto, mortadella, lightly toasted bread, mixed grilled vegetables, and olives, all drizzled with pesto. On the Hot Assorted Antipasto plate, we have mushroom caps stuffed with crab meat, crisp bruschetta served on a toast, eggplant stuffed with ricotta and spinach topped with cheese and marinara sauce, fried Dungeness crab cakes dressed with Tabasco aioli and mango salsa, and lightly fried calamari with marinara sauce. Let me say this, these two plates give a great interpretation of Italian cuisine and allows creative flavor combinations. On the cold assorted plate, I mix and match between the different factors. I try the thinly sliced prosciutto with the lightly toasted bread and olive marinated in light oils and vinegar. Each part has its own texture, creating a playful jumble in my mouth. The robust flavor from the olive, mixed with the salty prosciutto, and the healthy crunch from the toasted bread creates a pleasing effect in my mouth.
The straightforward Hot Assorted Antipasto, on the other hand, gives my guest and me an appetizer that we didn’t find the least bit dull. We move from the calamari, to the bruschetta, and to the crab cakes, all with ease, surprising our palates with every twist and turn they have to offer.
While my guest and I scarf down the appetizer, Thaddeus comes back with my handcrafted concoction: the Frozen Lemonade. Served in a highball glass, this cremolose creation consists of Grey Goose citron vodka, blended with limoncello and lemon cremolose. The frozen lemonade is thoroughly invigorating. The mixture of limoncello and lemon cremolose masks any remnants of any ethanol taste the citron vodka might leave behind, making it an easy drink to take down. Clean and exhilarating, each sip had a consistent flow of crushed ice and lemonade zest. I imagine myself sipping a couple of these bad boys on a warm San Diego day, relaxing on Cremolose’s open patio.
We enter the second round: Pasta Paccheri. Thick tubed-shaped pasta soaked with creamy pistachio pesto, mixed with sliced speck, and topped with parmigiano shaves. My guest gleefully states, “I love speck.” Unknowing of what speck is, she explains to me that it’s “fatty” goodness, comparable to prosciutto. I dig in. The result is a medley of textures and taste. The pasta tubes were boiled to that ideal consistency, giving a slightly firm bounce to each bite. The speck, with its distinctive juniper flavor and the creamy pistachio pesto pair lovely together, comforting my appetite, like a bear hug. Within each bite, the pistachio crumbs add a soft crunch to an overall sprightly medley. I’m drawn to the dish and become a new fan of this cured meat. Consciously, I place my fork down; knowing I’m only half way down my food journey at Cremolose. I plea, “This needs to get away from me, it’s too good.” Thaddeus comes to my aid, and I politely ask if I could box the rest of my Paccheri – I don’t want this dish to go to waste. Soon after, Jamie comes back to our table with the creator of Cremolose and many other restaurants in Downtown San Diego.
“Here is the big boss,” says Jamie. It’s Vincenzo Loverso, owner and Executive Chef at Cremolose. I proudly stand and shake his hand. A living rags-to-riches story, Loverso left his hometown of Sicily, Italy, and moved to New Jersey to obtain the American Dream. Although his vision didn’t happen over night, Loverso struggled to achieve his goals, even at one point sleeping on his friend’s floor. Yet now, through hard work and elbow grease, he’s created multiple fine dining establishments like Greystone the Steakhouse and Osteria Panevino in Downtown San Diego. We chat for a bit, discussing that Cremolose is his “dream restaurant,” a destination that combines only the best attributes from all his other restaurants. Loverso works endlessly, from morning to night, creating Cremolose the way he dreamt it would be. As quickly as he came, he disappears to oversee tonight’s flow of customers, maybe even lend a hand wherever it be needed. “The best food that you’ll eat is made by Vincenzo himself,” states Jamie. Is there anything Loverso can’t do? He makes me (and everyone else in the world) look lazy.
After the Pasta Paccheri was boxed and placed safely on the seat next to me, our next entrée arrives, the Veal Ossobuco. The dish features a slow braised, bone-in veal shank and diced vegetables marinating in a red wine sauce, paired with a bed of saffron risotto. Tender and moist, the veal falls off the bone with ease, succumbs with one soft cut from my fork. Garnished with a stem of rosemary, the red wine sauce creates a heavy and comforting gusto. The rosemary softly creeps into the sauce, giving a taste of its essence that oftentimes can be overbearing when exaggerated.
Other than the Veal Ossobuco, the seafood and meat section on the menu features choices like the Southern California favorite Ahi Tuna and the ever-so-popular Grilled Salmon. In addition, carnivores can rejoice over Cremolose’s 10 oz. Filet Mignon and Veal Parmigiana. With so many great dishes on the seafood and meat section, I’m glad that Jamie made the executive decision to order for my guest and me.
“Desserts, shall we?” Jamie asks. I am stuffed, filled to the top with, traditional, Italian fare. Luckily, to move all the food in my gut, we take a walk to the first level to handpick the last leg of the journey. After sampling a barrage of cremolose and gelato, we opt for the 7-Layer Chocolate, filled with chunks of chocolate pieces, Strawberry Cake that is comparable to a Good Humor Strawberry Shortcake bar, but better, Bacio that’s rich and has a playful, nutty crunch in every bit, and Pistachio that is nonetheless a classic a choice. Although this is the last part of our food excursion, the dessert is fabulous. My guest notes, “I could have just came for the gelato.” However, how could you not indulge in all the other goodies Cremolose has to offer? I truly believe that it cannot be done.
With our doggie bags in our hands, we wave farewell to Jamie and Victoria, thanking them from a great journey. “Hope you enjoyed everything! You still need to come by for our Happy Hour,” said Jamie. What doesn’t Cremolose offer? I thought long and hard about, wrapping my head around the question while walking back to my car. They offer terrific food, superb desserts, unique cocktails, and late night goodies. I came to the conclusion: there isn’t much they don’t offer. Cremolose is all-in-one.
Insider Tip: Indulge their exquisite Italian fare for Sunday Brunch while taking in some sunrays this summer on their outdoor patio. Marry the experience with a cup of import cremolose while relaxing in the fabulous Downtown District.
Copyright © TableAgent.com
Reservations
Business Info
- Address: 840 5th Avenue, San Diego CA 92101
- Cross Street: F Street
- Location: Downtown | Gaslamp Quarter
- Cuisine: Italian |
- Cost: | Inexpensive
- Category: Casual Dining
- Star Rating:
- Reservations: Available
- Dress Code: Casual
- Meals Served: Lunch | Dinner | Late |
- Parking: Street |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 10.00 | Per 750ml bottle.
- Website: http://www.cremolosesd.com/
- Phone: (619) 233-9900
- Features: Full Bar, Late Dining, Lounge / Bar,
- Occasion: Dining Alone, Business Dining, Meet for a Drink, People Watching, Trendy / Hip,
Photos
Business Hours
Reservations Available
- Monday
- 9:00 AM - 3:00 PM
- 9:00 AM - 5:00 PM
- 5:00 PM - 11:45 PM
- 3:00 PM - 7:00 PM
- Tuesday
- 9:00 AM - 3:00 PM
- 9:00 AM - 5:00 PM
- 5:00 PM - 11:45 PM
- 3:00 PM - 7:00 PM
- Wednesday
- 9:00 AM - 3:00 PM
- 9:00 AM - 5:00 PM
- 5:00 PM - 11:45 PM
- 3:00 PM - 7:00 PM
- Thursday
- 9:00 AM - 3:00 PM
- 9:00 AM - 5:00 PM
- 5:00 PM - 12:00 PM
- 3:00 PM - 7:00 PM
- Friday
- 9:00 AM - 3:00 PM
- 9:00 AM - 5:00 PM
- 5:00 PM - 2:00 AM
- 3:00 PM - 7:00 PM
- Saturday
- 8:00 AM - 3:00 PM
- 8:00 AM - 5:00 PM
- 5:00 PM - 2:00 AM
- 3:00 PM - 7:00 PM
- Sunday
- 8:00 AM - 3:00 PM
- 8:00 AM - 5:00 PM
- 5:00 PM - 11:45 PM
- 3:00 PM - 7:00 PM
Menus
Breakfast Menu
Monday-Friday: 10:30am-3:00pm Saturday-Sunday: 8:00am-3:00pm. This is a sample menu only. Prices and availability may be subject to change.
Breakfast Items
- South of the Border 9.95
- Scrambled eggs, chili con carne, cheddar cheese, guacamole, sour cream and fresh salsa
- Eggs Benedict 10.95
- Ham, poached eggs and hollandaise sauce stacked on an English muffin
- Eggs Florentine 10.95
- English muffin topped with spinach, tomatoes, poached eggs and hollandaise sauce
- French Toast 10.95
- Thick toast, orange egg battered and topped with whipped cream and syrup
- Croissant 8.95
- Scrambled eggs with cheese and your choice of ham or bacon
- Sante Fe Omelette 11.95
- Jack cheese and eggs topped with crunchy corn strips, spicy sour cream, cilantro and diced tomatoes
- Pork Belly Scramble 12.95
- Scrambled eggs and roasted pork belly with cheddar, peppers and onions
- Lamb Short Rib Scramble 13.95
- Braised short ribs, scrambled eggs and sauteed mushrooms
- Omelette Your Way 10.95
- 3 eggs and your choice of two of the following: sausage, ham, bacon, salami, mozzarella, goat cheese, cheddar, jack or Chef's selection of seasonal vegetables.
- Breakfast Burrito 9.95
- Ham, sausage or bacon with eggs, cheddar and fresh tomato salsa
- Americano 9.95
- 3 eggs any style with bacon, sausage or ham
- Fruit Bowl 7.95
- Chili Nachos 9.95
- Guacamole, sour cream, black olives, jalapenos, cheddar cheese and fresh salsa
Breakfast Cocktails
- House Bloody Mary 8.00
- Add bacon or sausage: $1.50 Add shrimp: $3.00
- Bloody Breakfast 14.00
- House bloody Mary with hard boiled eggs, sausage, bacon, pan roasted potatoes and onions
- Bottomless Mimosa, Bellini, or Pointsettia 15.00
- St. Germain Cocktail 10.00
- St. Germain liqueur, white wine and champagne
- Sorrento Fizz 10.00
- Bombay gin, champagne, Lemoncello and fresh mint
Happy Hour Menu
Daily: 3:00pm-7:00pm. This is a sample menu only. Prices and availability may be subject to change.
Drinks
- Select Beers 3.00
- Premium Beers, Wells & House Wines 5.00
- Specialty Cocktails 7.00
Entrees
- Parmesan & Truffle Fries 4.00
- Served with house ketchup
- Onion Rings 4.00
- Served with house ketchup
- Arancini 4.00
- Small meat & rice ball plated with marinara sauce
- Bruschetta 4.00
- Fresh heirloom tomato, basil, garlic & olive oil served with toast points
- Fruit Salad 4.00
- Seasonal selection of fruit with arugula, goat cheese & orange vinegar
- Baby Green Salad 4.00
- Organic mixed greens, heirloom tomato & hearts of palm with balsamic vinaigrett
- 3 Sliders - Chicken or Beef 6.00
- Served with lettuce & tomato
- 3 Street Tacos - Chicken or Fish 6.00
- Served with guacamole, lettuce & house made spicy sauce
- Fried Calarmari 6.00
- Served with house made herb aioli & marinara sauce
- Ham & Cheese Panini 6.00
- Ham & Swiss cheese, lettuce & tomato on sourdough or wheat bread
- Caprese Panini 6.00
- Mozzarella, tomato & basil served on sourdough or wheat bread
- Stuffed Eggplant 6.00
- Eggplant stuffed with ricotta & spinach topped with mozzarella cheese & marinara sauce
- 3 Mini Crab Cakes 8.00
- Topped with fresh mango salsa & Tabasco aioli
- Pan-Seared Ahi 8.00
- Crusted with Cajun spice, served over cucumber & seaweed salad. Topped with wasabi & soy sauce
- Cheese or Veggie Wood Fire Pizza 8.00
- Cow mozzarella, sliced tomato, grilled zucchini & eggplant
- Stuffed Mushrooms 8.00
- Mushroom caps stuffed with crab meat, bell pepper, bread crumbs & fresh herbs
- Meat & Cheese Board 8.00
- Chef's selection of meats & cheeses of the day
- Fish & Chips 8.00
- Served with herb & Tobasco aioli
Lunch Menu
Monday-Friday: 10:30am-4:00pm Saturday-Sunday: 8:00am-4:00pm. This is a sample menu only. Prices and availability may be subject to change.
Paninis
- Cremolose Combo 9.95
- Half a sandwich of your choice, cup of soup and salad
- Caprese 7.50
- Fresh tomatoes, mozzarella, basil, olive oil and tapenade
- Parma e Buffala 10.95
- Parm prosciutto, buffala mozzarella, arugula and mayo
- Capricciosa 9.50
- Seared ham and cheese with arugula, tomato and herb aioli
- Porchetta 9.50
- Slow roasted pork, provolone cheese, roasted mushrooms and mayo
- Isolano 9.50
- Albacore tuna, onions, capers, tomatoes and lemon olive oil dressing
- Italiano 8.50
- Salami, imported ham, mortadella, provolone, lettuce, tomatoes and olive oil vinaigrette
- Vegetariano 9.50
- Grilled zucchini, grilled eggplant, roasted mushrooms, tomatoes and herb aioli
- Tacchino 7.50
- Roasted turkey, mozzarella, lettuce, tomatoes and mayo
- Roast Beef 9.50
- Hot roast beef, Swiss cheese, lettuce, tomatoes and horseradish dressing
- Bresola 9.00
- Imported beef bresola, arugula, shaved parmigiano and lemon olive oil dressing
- Rustico 9.00
- Grilled chicken breast, marinated peppers, onions and Swiss cheese
Pizzas
- Capicciosa 14.95
- Tomato sauce, cow mozzarella, ham, mushroom, artichoke, salami, oregano and olive oil
- Margherita 10.95
- Tomato sauce, cow mozzarella, oregano, olive oil and basil
- Sausage and Mushrooms 13.95
- Tomato sauce, cow mozzarella, home-made sausage, onions, mushrooms, oregano and olive oil
- Vegetable 13.95
- Cow mozzarella, fresh sliced tomatoes, grilled eggplant, mushrooms, baby artichokes, oregano and olive oil
- Four Cheese 13.95
- Gorgonzola, mozzarella, asiago and parmigiano
Salads
- Mixed Baby Greens 6.95
- Mixed baby greens & cherry tomatoes with balsamic vinaigrette dressing
- Cremolose Salad 9.95
- Arugula, provolone, salami, ham, white beans, cherry tomatoes and boiled eggs with balsamic vinaigrette dressing
- Caesar 7.50
- Traditional Caesar salad. Add chicken: $9.50 Add shrimp: $11.95
- Seafood Cobb 10.95
- Shrimp, avocado, bacon, onion, tomatoes, crab meat, gorgonzola, carrots and thousand island dressing
Small Plates
- Bruschetta 5.95
- Fresh heirloom tomatoes, basil, garlic & olive oil served on toast points
- Carpaccio 11.95
- Thinly sliced filet mignon, arugula, shaved parmigiano & cherry tomatoes in a lemon olive oil dressing
- Burrata 11.95
- Fresh buttermilk mozzarella servied with grilled eggplant, zucchini, roasted peppers & heirloom tomatoes topped with basil olive oil & fresh herbs
- Fried Shrimp and Calamari 11.95
- Flash fried calamari, shrimp & zucchini served with herb aioli & marinara
- Crab Cakes 11.95
- Dungeness crab meat, fresh mango salsa & tobasco aioli
- Stuffed Eggplant 9.95
- Eggplant stuffed with ricotta & spinach topped with mozzarella cheese & marinara sauce
- Soup of the Day 6.00
Pasta
- Sausage Fettuccine 12.95
- With Italian sausage ragu & peas
- Gnocchi 13.95
- Homemade potato dumplings in pink vodka sauce & shiitake mushrooms
- Ravioli 12.95
- Homemade ravioli filled with ricotta cheese in a basil cream sauce
- Angel Hair Pasta 12.95
- Clams & mussels sauteed with garlic & olive oil in a light marinara
- Gnocchi Served Three Ways 14.95
- Gnocchi with a Basil Cream Sauce, Gnocchi with a Tomato Pomodoro, and Gnocchi with a mild Alfredo Sauce.
- House made Sicilian Style Lasagna 13.95
- Lasagna layered with besciamella sauce, Lamb Ragu, Mozarella, and Prosciutto. Paired with a mixed field green salad in a balsamico sauce.
Entrees
- Salmon 15.95
- Grilled salmon with organic heirloom tomato, basil & olive oil served with seasonal vegetables
- Chicken 13.95
- Sautéed chicken breast topped with grilled eggplant, prosciutto, sliced tomatoes & mozzarella in a white wine sauce
- Pork Loin 14.95
- Roasted pork loin with rosemary potatoes in a port reduction sauce
- Ahi Tuna 16.95
- Pan seared tuna crusted with cayenne pepper over seaweed & cucumber salad topped with wasabi soy sauce
- Cioppino 17.95
- Clams, mussels, shrimp & assorted fresh fish in a light tomato basil broth
- Wild Alaskan Salmon 19.95
- Seared then finished on the grill. Pesto basil sauce prepared fresh from home-grown basil plant. Served with seasonal vegetables.
Dinner Menu
This is a sample menu only. Prices and availability may be subject to change.
Cold Appetizers
- Bruschetta 6.95
- French heirloom tomato, basil, garlic, olive oil, served on toast points
- Bruschetta with Proscuitto and Mozzarella 10.95
- Parma prosciutto, fresh mozzarella, heirloom, tomato, basil, garlic, olive oil, served on toast point
- Salmon Carpaccio 16.95
- Thin sliced smoked salmon, creme fresh, onions, capers, and basil oil
- Steak Carpaccio 15.95
- Thin sliced filet mignon, arugula, shaved parmigiano, cherry tomato in a olive oil dressing
- Burrata 15.95
- Fresh "butter milk" mozzarella served with grilled eggplant, zucchini, roated pepper and heirloom tomato, drizzled basil olive oil and fresh herbs
- Tuna and Crab Tartare 17.95
- Layers of lump crabmeat, spicy tuna and avocado. Drizzled with wasabi oil
- Assorted Antipasto 21.95
- (For 2 people) Mixed grilled vegetables, salami, prosciutto, motadella, and assorted cheese
- Seafood Salad 17.95
- Mixed Seafood salad served over a bed of arugula
Hot Appetizers
- Fried Shrimp & Calamari 16.95
- Served with zucchini, herb aioli, and marinara sauce
- Stuffed Mushrooms 15.95
- Mushroom cap, stuffed with crab meat, bell peppers, bread crumbs, cheese and fresh herbs
- Crab Cake 16.95
- Dungeness crab meat, fresh mango salsa, and Tabasco aioli
- Stuffed Eggplant 14.95
- With ricotta and spinach, topped with mozzarella cheese and marinara sauce
- Assorted Antipasto 22.95
- (For 2 people) Stuffed mushrooms, bruschetta, stuffed eggplant, crab cake, and fried calamari and shrimp
- Soup of the Day 0.00
- Ask your server
Salads
- Fruit Salad 7.95
- Melon, cantaloupe, fresh berries, arugula, goat cheese in orange vinaigrette
- Baby Greens 6.95
- Organic mixed greens, heirloom tomatoes, hearts of palm, avocado, balsamic vinaigrette
- Caesar Salad 7.50
- Add chicken: $9.50 Add shrimp: $11.95
- Artichoke Salad 9.50
- Artichoke hearts, grilled mushrooms, shaved parmigiano in a champagne vinaigrette
- Cremolose Salad 9.95
- Arugula, provolone, salami, ham, white beans, cherry tomato, and boiled eggs drizzled with balsamic vinaigrette
Pasta
- Paccheri 18.95
- Thick tube shaped pasta, with creamy pistachio pesto, sliced speck, topped with parmigiano shaves
- Ravioli 17.95
- Homemade ricotta and cheese, in a basil cream sauce
- Gnocchi 17.95
- Homemade potato dumplings in pink vodka sauce and shiitake mushrooms
- Sausage Fettuccine 18.95
- Served with Italian sausage, ragu, and peas
- Penne Vegetarian 15.95
- Sauteed mixed seasonal vegetables with garlic and olive oil, in a light fresh tomato sauce
- Portobello Ravioli 18.95
- Homemade, stuffed with portobello mushroom in a mascarpone cream sauce
- Angel Hair Pasta 16.95
- Clams and mussels, sauteed with garlic and olive oil in a light marinara sauce
- Risotto of the Day 0.00
- Ask your server
- Gnocchi Served Three Ways 14.95
- Gnocchi with a Basil Cream Sauce, Gnocchi with a Tomato Pomodoro, and Gnocchi with a mild Alfredo Sauce.
- House made Sicilian Style Lasagna 13.95
- Lasagna layered with besciamella sauce, Lamb Ragu, Mozarella, and Prosciutto. Paired with a mixed field green salad in a balsamico sauce.
Pizza
- Portobello and Speck 14.95
- Cow milk mozzarella, portobello mushrooms,and imported speck and truffle oil
- Margherita 11.50
- Tomato sauce, cow mozzarella, oregano, olive oil, and basil
- Vegetable 13.50
- Cow mozzarella, fresh sliced tomato, grilled zucchini, grilled eggplant, mushroom, baby artichoke, oregano, and olive oil
- Four Cheese 14.95
- Gorgonzola, mozzarella, swiss cheese, and parmigiano
- Sausage and Mushrooms 14.95
- Tomato sauce, cow mozzarella, homemade sausage, onions, mushrooms, oregano, and olive oil
- Capricciosa 14.95
- Tomato sauce, cow mozzarella, ham, mushrooms, artichoke, salami, oregano, and olive oil
- Buffala, Mozzarella, and Proscuitto 15.95
- Tomato sauce, buffala mozzarella, prosciutto, oregano, and olive oil
- Taleggio 15.95
- Imported soft taleggio cheese, shitake mushrooms, shaved parmigiano, arugula, and truffle oil
- Salmon 15.95
- Thinly sliced smoked salmon, mascarpone cheese, capers, onions, and basil olive oil dressing
- Caprino 14.95
- Homemade pesto sauce, sliced grilled chicken, and goat cheese
- Albacore 15.95
- Fresh sliced tomato, albacore tuna, onions, capers, oregano and basil olive oil
- Calzone 14.95
- Spinach, ricotta, mozzarella, prosciutto, and parmigiano cheese
Seafood & Meat
- Salmon 25.95
- Grilled with organic heirloom tomato, basil, olive oil, served with seasonal vegetables
- Stuffed Sole 26.95
- Served with spinach, crab meat and fresh herbs, in a garlic and lemon white wine sauce
- Ahi Tuna 29.95
- Pan seared, crusted with cayenne spice, over seaweed and cucumber salad, topped with wasabi soy sauce
- Jumbo Shrimp 27.95
- Sauteed garlic and olive oil, baked with bread crumbs, fresh herbs and cheese, over parmigiano risotto
- Cioppino 34.95
- Clams, mussels, shrimp, and assorted fresh fish, in a light tomato broth
- 10 oz. Filet Mignon 32.95
- Over a spinach mashed potatoes, in a Cabernet reduction sauce
- 20 oz. Rib Eye 34.95
- Boneless and grilled topped with gorgonzola and caramelized onions. Served over sauteed mushrooms
- Chicken 18.95
- Sauteed chicken breast topped with grilled eggplant, proscuitoo, sliced tomatoes, and mozzarella in a white wine sauce
- Roasted Pork Loin 20.95
- Served with rosemary potatoes in a Port reduction sauce
- Veal Ossobuco 32.95
- Veal Shank slowly braised with red wine and diced vegetables, served over a bed of saffron risotto
- Veal Parmigiana 28.95
- Breaded, milk fed veal cutlet topped with tomato sauce, mozzarella cheese and baked
- Wild Alaskan Salmon 19.95
- Seared then finished on the grill. Pesto basil sauce prepared fresh from home-grown basil plant. Served with seasonal vegetables.
Sides
- Cream of Spinach 8.00
- Mashed Potatoes 6.50
- Sauteed Mushrooms 8.00
- Seasonal Vegetables 7.50
- Roasted Potatoes 6.50
- Beer Battered French Fries 7.50