Osteria Panevino
722 5th Avenue, San Diego CA 92101Standing as the oldest Italian restaurant in the Gaslamp District, Osteria Panevino is no stranger to providing San Diego with authentic Tuscan cuisine. Featuring rustic, traditional and homemade dishes by Chef Vincenzo Lo Verso, this casual yet fine dining destination is defined by their cuisine and their atmosphere. With famous dishes such as Ossobuco, Lasanga Bolognese, and Ravioli, each dish is crafted from scratch in Osteria’s kitchen. The warmth and comfort of Osteria Panevino makes it a welcoming place to dine for both lunch and dinner, and when paired with fresh dishes and a selection of award-winning wines, it’s a culinary adventure worth experiencing.
A Testament to the Taste of Tuscany
Review by TableAgent
A surprisingly large staple of the American diet is based on and influenced by the cuisine of Italy. Though sometimes an afterthought, Americans consume Italian pasta, pizza, and even wine just as much as American cuisine. So when it comes to good Italian food,--and I mean really fantastic dishes--there are many options to choose from. Italian restaurants grace nearly every corner of any given downtown area, and San Diego is no exception. And even though we have such a vast selection, there is grace, charm, and, of course, extraordinary gastronomic provisions at the oldest Italian Restaurant in San Diego’s ever-expanding Gaslamp District—Osteria Panevino, an authentic taste of Italy.
Celebrating its 20th year in the business, Osteria Panevino has a menu and theme based on the creations of Chef Vincenzo Lo Verso, an Italian-born master of the kitchen. And what better place to display his creations than in the heart of the Gaslamp? My first visit to this fine dining destination is indeed exciting—I am previously informed that the term “panevino” is a hybrid word for both bread and wine, a combination that sounds appealing. And after dodging through the endless crowd of downtown visitors, it is easy to spot this establishment. It is presented simply; however, while other restaurants along 5th Avenue have nothing but empty tables, Osteria Panevino is already starting to attract a whole lot of attention.
We receive a warm greeting by Ana, our hostess, who immediately seats us directly behind her hostess station on their front patio. Osteria Panevino has a lovely interior themed after a traditional Tuscan kitchen, but the patio seems more fitting on a day such as this. Whether you decide to sit at the bar or at a table, each seating decision is ideal. The colors of reds, oranges, and earthy browns throughout represent the coziness and contentment that a kitchen atmosphere brings, buzzing with upbeat conversations over wine. The dining area features round tables donned with clean white tablecloths and shining stemware, the walls displaying large portraits of the Mediterranean countryside. To the left is their bar area, designed to mimic a customary wine cellar, complete with Osteria’s extensive and award-winning wine selections. But outside is a café-inspired setting, transporting us into a whole different country.
Today is a particularly grey and drizzly day for San Diego, and though pedestrians are heavily clothed in sweaters and jackets, the heat lamps on the patio keep my guest and I surprisingly warm. The external restaurant patio shares the same floor bricks as the rest of the sidewalk; but to us, we are in Italy, even though the only object blocking us from reality is a simple metal rail.
A friendly smile is given by our server, Ansel, who offers us a choice between fresh spring water and Pellegrino. I choose the latter, feeling in a bubbly mood myself, and gaze at the vast menus of beer and wine, as well as appetizers and entrees. I am no stranger to eating, though I am a stranger to traditional Italian terms and phrases—and the menu is full of potentially intimidating vocabulary. But Ansel is here to help. “We are all Italians here,” he explains with a grin. “We know our selections very well.” Suddenly, I am full of questions, and he is full of answers.
We begin with a bubbly glass of Valdobbiadene Prosecco, a sparkling white wine with a fairly minimalist and simple taste, and sip with delight while gazing upon the hustle and bustle of 5th Avenue in the afternoon. Ansel suggests some of his favorite dishes and pairing wines, to which we decide to take his recommendation. The entire staff of Italian workers are familiar with their comfort food, and a little nudge can go a long way.
Comfort, to me, comes in the form of carbohydrates. Osteria Panevino offers each table with a basket of their complimentary fresh bread, straight from their kitchen’s bakery. Served with garlic and parsley-infused olive oil, a straightforward combination, I cannot help but fill up on this flaky creation. The crispness on the exterior and the airy warmth of the soft middle is a staple of comfort that only fresh baked bread can bring, and when paired with the olive oil, I cannot resist grabbing a second helping.
What better to pair our wine and fresh bread with than a platter of fine imported cheeses? Ansel brings us a house cheese platter—a combination of Taleggio, Fontina, Gorgonzola, and Parmigiano cheeses, accompanied by green and brown olives, pears, roasted walnuts, and presented on a wooden board that resembles an artist’s color palette. Our selections are served drizzled with a bit of honey, offering a compatible touch of sweetness without distracting our platter from the rest of the components. Each cheese renders a different taste and texture, though my favorite is clearly the Fontina. The texture is between the moist, chewiness of the Taleggio, and the dry but potent Parmigiano. The flavor, though, is exquisite.
From the cheese we move to one of Ansel’s recommendations, Melenzane Farcite—thinly sliced eggplant rolled over rich and creamy ricotta and Parmigiano cheese, which is then smothered in marinara sauce and baked to excellence. It is love at first bite. The tenderness of the eggplant grants my mouth the ability to smile after being paralyzed with the warmth and complementary flavor of the cheeses and the marinara sauce. Standing as a traditional savory dish, this appetizer has an unexpected sweetness to it, offered generously by the marinara sauce and the eggplant. Ansel was right—this is unbelievable.
With one last sip of our Prosecco, our glasses are removed only to be replaced by a large glass of Italian Mezzacorono Merlot. My eyes bulge with marvel and wonder—the smell is appealing, and my first sip generates a spectacular flavor. Out of all of the selections of award-winning, fine wines that Osteria Panevino has to offer, Ansel surprises us with this particular selection.
He also amazes us with another one of his suggestions and apparent favorites, the Ravioli Di Aragosta E Asparagi. These raviolis consist of a mixture of ricotta cheeses and rich lobster, sandwiched between homemade pasta squares and topped with diced asparagus and parsley in a butter and sage emulsion. The thickness of the pasta has a very evident made-from-scratch egg and dough taste, and when paired with the creamy richness of the sauce, the result is nevertheless filling. Like our starter bread, we have been spoiled with these spectacular homemade products to the point that we can never look back to the travesty that is ravioli from a can.
For our entrees, my guest and I decide on two dishes that highlight the best of Panevino’s seafood and meat selections on the menu. For seafood, we try the Salmone Veneziano, a decision that rewards our mouths with flavor. This flaky salmon filet is served pan-seared and encrusted in pistachios, sitting atop of a bed of steamed spinach and enveloped by a chardonnay mustard sauce. Garnished with sprouts and a few fresh tomato cubes, this dish is presented as a more contemporary, fine-dining dish, but the taste is still Old World. The saltiness of the sauce is gratifying, and the plump salmon filet soaks up every last drop, each bite balanced and completed with taste of the steamed spinach.
Next comes a triumph of a meal: the Ossobuco Milanese, a succulent red wine braised veal shank served atop saffron risotto, embraced by a vegetable stew-like gravy that is thick with carrots, onions, and celery. The shank is presented luxuriously with a fresh rosemary sprig, and each cut falls off the bone with ease. Like the salmon and the ravioli, this dish is a combination of magnificence and effortless flavor, as if each component was meant to be paired together. And though this dish is indeed rustic, it is still extravagant and very rich in taste. Everything from the tenderness of the meat, the velvety smoothness of the risotto, and the heaviness of the red wine gravy is a taste worth experiencing.
Each dish we have tasted is consistently impressive and enticing, which only brings us into immediate conversation about our upcoming dessert. And why not? Dessert is the one course that guaranteed to muster up a smile. Ansel brings us out Chef Vincenzo Lo Verso’s own creation—his Pear Tart, served with slices of fresh, juicy strawberries and vanilla gelato. This tart consists of heavy almond past, which is a flavor that couples well with the texture of the sweet pear. Similar to the previous entrees, our desserts are on the same track of homemade creations—each dish is crafted with detail and from scratch in Osteria’s kitchen.
Lastly, our homemade Tiramisu is served dusted with cocoa and powdered sugar. With the first taste, I come to the conclusion that this is, hands down, the best Tiramisu I have ever tasted. Each layer in this dessert are jubilant in taste-- the layers of espresso soaked ladyfingers, whipped cream, and chilled mascarpone complete each other successfully. The softness of the cake and the bitterness of the dusted cocoa is a mouthful of heaven. My full but fickle stomach begs for more, and I cannot resist cleaning the entire plate.
The next thing we know, it’s completely dark outside. The Gaslamp District is suddenly lit up with glimmering lights and well dressed individuals, all of whom stop to gaze at Osteria’s tempting menu displayed at the entrance. We are full—very, very full—and absolutely satisfied. Moreover, we are genuinely surprised and excited. Anyone can make a bowl of pasta at home for themselves, but Chef Lo Verso has shined a new light on the Italian tradition, and has brought me to new conclusions about Italian cuisine as a whole. Osteria Panevino, though the oldest in Italian restaurant in town, remains at the top of their game, and every bite can tell you the same thing. It’s magnificent, and even more, it’s delicious.
Copyright © TableAgent.com
Reservations
Business Info
- Address: 722 5th Avenue, San Diego CA 92101
- Cross Street: G Street
- Location: Downtown
- Cuisine: None |
- Cost: | Inexpensive
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Casual
- Meals Served: Lunch | Dinner |
- Parking: Street | Valet Parking |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 12.00 | Per 750ml bottle.
-
Staff:
Vincenzo Lo Verso
| Chef
- Website: http://www.osteriapanevino.com
- Phone: (619) 595-7959
- Features: Outdoor Seating, Takeout Available, Wheelchair Access,
- Occasion: None,
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:00 PM - 7:00 PM
- Tuesday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:00 PM - 7:00 PM
- Wednesday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:00 PM - 7:00 PM
- Thursday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:00 PM - 7:00 PM
- Friday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:00 PM - 7:00 PM
- Saturday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:00 PM - 7:00 PM
- Sunday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 4:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:00 PM - 7:00 PM
F.A.Q.s
Frequently Asked Questions- Can privacy be requested for a party of about 30, and if so, would there be an extra charge?
- Reservations can be made for a party of 30 at Panevino, however, they do not have a private room.
Menus
Lunch Menu
Monday-Sunday: 11:30am-4:00pm. This is a sample menu only. Prices and availability may be subject to change.
Antipasti
- Napoleon 13.95
- Cow milk mozzarella, sliced tomatoes, portobello mushroom, roasted peppers, extra virgin olive oil and balsamic vinegar
- Bufala e Prosciutto San Daniele 15.95
- Buffalo milk mozzarella, prosciutto di parma san daniele
- Bufala e Carpaccio di Vegetali 15.95
- Thinly sliced roasted zucchini, eggplant, sliced tomatoes, drizzled with extra virgin olive oil topped with buffalo milk mozzarella
- Burrata Con Speck e Carciofini 14.95
- Fresh “buttermilk” mozzarella filled with mascarpone, cured speck and sliced baby artichoke. Drizzled with extra virgin olive oil
- Burrata Con Pomodorini 13.95
- Fresh “buttermilk” mozzarella filled with mascarpone, served over arugula, topped with organic cherry tomatoes, extra virgin olive oil and basil
- Mozzarella Tastings 15.95
- Cow milk mozzarella, burrata, bufalo milk mozzarella, drizzled with extra virgin olive oil and basil. Served with condiments
Special Breads
- Bruschetta Con Pomodoro 7.95
- Chino farms diced tomatoes, capers, parmigiano shaves, extra virgin olive oil, and basil
- Bruschetta Toscana 7.95
- Cannellini beans, ceci beans, olive oil, thyme
- Garlic Bread 6.95
- Roasted olives and olive tapenade
Le Pizza
- Pizza Caprese 11.95
- Fresh tomato sauce, heirloom tomatoes and mozzarella
- Pizza Campana 14.95
- Cherry tomatoes, buffalo mozzarella, prosciutto di parma, arugula
- Pizza Di Salumi 14.95
- Fresh tomato sauce, mozzarella, sausage, salami, pancetta
Ancora Antipasti
- Carpaccio Con Carciofini 15.95
- Thinly sliced raw filet mignon, sliced baby artichokes, arugula, shaves of parmigiano, drizzled with olive oil
- Carpaccio Con Palmito 15.95
- Thinly sliced filet mignon, topped with hearts of palm, avocado, goat cheese and extra virgin olive oil
- Cheese Board 13.95
- Assorted selection of cheese served with pears, honey, roasted caramelized walnuts
- Meat Board 14.95
- Assorted selection of cured meats, served with mustards, olives, and parmigiano gelato
- Cheese and Meat Board Combo 15.95
- Funghi Ripieni 12.95
- Mushroom caps stuffed with crabmeat, roasted peppers, onions, bread crumbs and parmigiano cheese, then baked with fresh herbs
- Melenzane Farcite 12.95
- Slices of eggplant stuffed with ricotta and parmigiano cheeses, then topped with fresh tomato sauce and mozzarella cheese, baked
- Fritto Di Calamari E Gamberi 12.95
- Flash-fried calamari and white shrimp, served with a mild-spicy garlic tomato sauce and garlic aioli
- Soup of the Day 0.00
Insalate
- Insalata Di Stagione 6.95
- Baby mixed greens with extra virgin olive oil and balsamic vinegar
- Cesare (Caesar Salad) 7.95
- For Chicken: Add $3.00 Caesar salad, the way it was meant to be
- Insalata Di Melone 7.95
- Honeydew, cantaloupe, watermelon and arugula, goat cheese and blood orange vinaigrette
- Insalata Tropica 8.95
- Spinach, avocado, hearts of palm, diced mozzarella and pomegranate vinaigrette
- Insalata Granturco 8.95
- Spinach, arugula, corn, shave of parmigiano cheese with lemon mustard vinaigrette
- Insalata Capricciosa 8.95
- Organic greens, walnuts, goat cheese, corn, sliced pears, cranberries, with blood orange vinaigrette
- Insalata Del Giardino 8.95
- Chopped salad of mixed greens, avocado, roasted peppers, tomatoes, asparagus, zucchini, corn, balsamic vinaigrette
- Pomodori e Carciofini 8.95
- Tomatoes and baby artichokes, onions, parmigiano shaves, sundried tomato vinaigrette
- Tartare Di Tonno e Granchio 14.95
- Tuna, and crab tartare, avocado
Pasta e Basta
- Conchiglioni Pugliese 16.95
- Large shell shaped pasta with broccoli, wild mushrooms, cherry tomatoes, garlic, olive oil and parmigiano
- Pennette al Cinghiale 16.95
- Pen shaped pasta with garlic, olive oil, diced tomatoes, wild boar sausage, peas, vodka and a touch of cream sauce
- Paccheri Alla Carbonara 16.95
- Large tubes of pasta with onions, pancetta bacon, cream, egg yolk, aged parmigiano reggiano
- Gnocchetti Caprese 16.95
- House made potato dumplings tossed with cherry tomatoes, olive oil, basil and burrata
- Strozzapreti Emiliani 18.95
- Twisted pasta with roasted pork loin, portobello mushrooms, sundried tomatoes, in a tomato sauce infused with rosemary
- Papperdelle Ragu e Porcini 16.95
- Flat pasta with veal ragu and porcini mushrooms
- Lasanga Bolognese 17.95
- Layers of house made pasta with a fresh veal ragu, bechamel and tomato sauce
- Malfatti Genovesi 17.95
- House made spinach ravioli stuffed with ricotta and spinach in a basil pesto sauce
- Messelune Di Melenzane 18.95
- House made half moon shaped ravioli filled with eggplant in a light tomato sauce and mascarpone cheese
- Ravioli di Agnello 20.95
- House made ravioli filled with lamb meat, topped with a wild mushroom sauce and fresh rosemary
- Ravioli di Aragosta e Asparagi 23.95
- House made ravioli filled with lobster and ricotta topped with diced asparagus in a butter and sage emulsion with aged parmigiano reggiano
- Spaghettini Alle Vongole e Bottarga 25.95
- Manila clams, garlic, olive oil, chili flakes, thyme, shaves of pressed cured dried tuna roe
- Linguine Allo Scoglio 23.95
- Linguine pasta tossed with clams, mussels, calamari and shrimp in a light garlic and basil tomato sauce
- Tagliolini Al Granchio 26.95
- Squid ink pasta with crab, spiced baby artichokes, sweet garlic, white wine sauce in a touch of tomato
- Risotto Del Giorno 0.00
- Preparation changes daily
- Pasta Del Giorno 0.00
- Preparation changes daily
Piatti Principali
- Pollo Siciliano 19.95
- Breast of chicken breast topped with roasted eggplant, mozzarella, heirloom tomatoes in a white wine sauce
- Pollo Parmigiana 20.95
- Breaded boneless chicken breast topped with fresh tomato sauce, mozzarella cheese
- Pollo Toscano 21.95
- Grilled boneless chicken breast marinated in olive oil, garlic, crushed red pepper and rosemary, served with grilled polenta
- Salsiccia Molisana 18.95
- Homemade fennel seed and provolone sausage grilled, over soft polenta, roasted bell peppers, onions and olives
- Arrosto Di Maiale 23.95
- Roasted pork loin, topped with an apricot demi-glace and served with garlic mashed potatoes
- Vitello Parmigiana 25.95
- Breaded, milk fed veal cutlet topped with tomato sauce, mozzarella cheese, baked
- Ossobuco Milanese 30.95
- Veal shank slowly braised with red wine and diced vegetables. Served over a bed of saffron risotto
- Filetto di Manzo 33.95
- Filet mignon grilled over mashed potatoes and sautéed spinach, topped with a Chianti wine reduction
- Bistecca Fiorentina 33.95
- Tuscan style grilled 24 oz. boneless rib eye steak with porcini mushroom sauce, served with roasted potatoes
- Salmone Veneziano 25.95
- Pan seared fresh filet of salmon, pistachio crust served over a bed of steamed spinach in a chardonnay mustard sauce
- Spigola Viareggina 26.95
- Fresh filet of sea bass, baked, over baby artichokes, grilled herb polenta, topped with tomato concasse
- Tonno Al Soia 30.95
- Seared ahi tuna rare with sesame seeds and black peppercorn over a bed of lobster mashed potatoes, baby carrots and spinach
- Gamberoni Portofino 28.95
- Jumbo shrimp sautéed with garlic, white wine, fresh herbs, over arugula and cherry tomatoes
- Cioppino Livornese 33.95
- Clams, mussels, calamari, spiny lobster and fresh assorted fish sautéed with garlic, olives, caper berries and fresh tomato sauce
- Pesce Del Giorno 0.00
- Whole fish of the day. Preparation and selection changes daily
Contorini
- Broccoli Oreganati 6.95
- Broccoli florets, baked with garlic, olive oil, parmigiano and bread crumbs
- Spinaci All Aglio 6.95
- Creamed sautéed spinach with garlic and olive oil
- Asparagi Gratinati 6.95
- Grilled asparagus with diced tomatoes, mozzarella, bread crumbs, parmigiano cheese
- Misto di Funghi con Polenta 6.95
- Assortment of wild mushrooms sauteed with garlic, olive oil and parsley and truffle oil, over herb polenta
- Gorgonzola Mashed Potatoes 6.95
- Truffle and Parmigiano Fries 6.95
- Sweet Potato Fries 6.95
- With gorgonzola
Dinner Menu
Monday-Sunday: 4:00pm-11:00pm. This is a sample menu only. Prices and availability may be subject to change.
Antipasti
- Napoleon 15.95
- Cow milk mozzarella, sliced tomatoes, portobello mushroom, roasted peppers, extra virgin olive oil and balsamic vinegar
- Bufala e Prosciutto San Daniele 16.95
- Buffalo milk mozzarella, prosciutto di parma san daniele
- Bufala e Carpaccio Di Vegetali 17.95
- Thinly sliced roasted zucchini, eggplant, sliced tomatoes, drizzled with extra virgin olive oil topped with buffalo milk mozzarella
- Burrata Con Speck e Carciofini 16.95
- Fresh “buttermilk” mozzarella filled with mascarpone, cured speck and sliced baby artichoke. Drizzled with extra virgin olive oil
- Burrata Con Pomodorini 16.95
- Fresh “buttermilk” mozzarella filled with mascarpone, served over arugula, topped with organic cherry tomatoes, extra virgin olive oil, and basil
- Mozzarella Tastings 17.95
- Cow milk mozzarella, burrata, buffalo milk mozzarella, drizzled with extra virgin olive oil and basil. Served with condiments
Special Breads
- Bruschetta Con Pomodoro 8.95
- Chino farms diced tomatoes, capers, parmigiano shaves, extra virgin olive oil, and basil
- Bruschetta Toscana 8.95
- Cannellini beans, ceci beans, olive oil, thyme
- Garlic Bread 7.95
- Roasted olives and olive tapenade
Le Pizze
- Pizza Caprese 14.95
- Fresh tomato sauce, heirloom tomatoes and mozzarella
- Pizza Campana 18.95
- Cherry tomatoes, buffalo mozzarella, prosciutto di parma, arugula
- Pizza Di Salumi 18.95
- Fresh tomato sauce, mozzarella, sausage, salami, pancetta
Ancora Antipasti
- Carpaccio Con Carciofini 17.95
- Thinly sliced raw filet mignon, sliced baby artichokes, arugula, shaves of parmigiano, drizzled with olive oil
- Carpaccio Con Palmito 17.95
- Thinly sliced filet mignon, topped with hearts of palm, avocado, goat cheese, and extra virgin olive oil
- Cheese Board 15.95
- Assorted selection of cheese served with pears, honey, roasted caramelized walnuts
- Meat Board 16.95
- Assorted selection of cured meats, served with mustards, olives, and parmigiano gelato
- Cheese and Meat Board Combo 17.95
- Funghi Ripieni 14.95
- Mushroom caps stuffed with crabmeat, roasted peppers, onions, bread crumbs and parmigiano cheese, then baked with fresh herbs
- Melenzane Farcite 14.95
- Slices of eggplant stuffed with ricotta and parmigiano cheeses, then topped with fresh tomato sauce and mozzarella cheese, baked
- Fritto Di Calamari e Gamberi 15.95
- Flash-fried calamari and white shrimp, served with a mild-spicy garlic tomato sauce and garlic aioli
- Soup of the Day 0.00
Insalate
- Insalata Di Stagione 7.95
- Baby mixed greens with extra virgin olive oil and balsamic vinegar
- Cesare (Caesar Salad) 8.95
- For Chicken: Add $3.00 Caesar salad, the way it was meant to be
- Insalata Di Melone 9.95
- Honeydew, cantaloupe, watermelon and arugula, goat cheese and blood orange vinaigrette
- Insalata Tropica 9.95
- Spinach, avocado, hearts of palm, diced mozzarella and pomegranate vinaigrette
- Insalata Di Granturco 9.95
- Spinach, arugula, corn, shaves of parmigiano cheese with lemon mustard vinaigrette
- Insalata Capricciosa 9.95
- Organic greens, walnuts, goat cheese, corn, sliced pears, cranberries, with blood orange vinaigrette
- Insalata Del Giardino 9.95
- Chopped salad of mixed greens, avocado, roasted peppers, tomatoes, asparagus, zucchini, corn, balsamic vinaigrette
- Pomodori e Carciofini 9.95
- Tomatoes and baby artichokes, onions, parmigiano shaves, sundried tomato vinaigrette
- Tartare Di Tonno e Granchio 17.95
- Tuna, and crab tartare, avocado
Pasta e Basta
- Conchiglioni Pugliese 19.95
- Large shell shaped pasta with broccoli, wild mushrooms, cherry tomatoes, garlic, olive oil and parmigiano
- Penne al Cinghiale 19.95
- Pen shaped pasta with garlic, olive oil, diced tomatoes, wild boar sausage, peas, vodka, and a touch of cream sauce
- Paccheri Alla Carbonara 20.95
- Large tubes of pasta with onions, pancetta bacon, cream, egg yolk, aged parmigiano reggiano
- Gnocchetti Caprese 20.95
- House made potato dumplings tossed with cherry tomatoes, olive oil, basil and burrata
- Strozzapreti Emiliani 23.95
- Twisted pasta with roasted pork loin, portobello mushrooms, sundried tomatoes, in a tomato sauce infused with rosemary
- Papperdelle Ragu e Porcini 20.95
- Flat pasta with veal ragu and porcini mushrooms
- Lasanga Bolognese 19.95
- Layers of house made pasta with a fresh veal ragú, bechamel and tomato sauce
- Malfatti Genovesi 20.95
- House made spinach ravioli stuffed with ricotta and spinach in a basil pesto sauce
- Mezzelune Di Melenzane 21.95
- House made half moon shaped ravioli filled with eggplant in a light tomato sauce and mascarpone cheese
- Ravioli Di Agnello 24.95
- House made ravioli filled with lamb meat, topped with a wild mushroom sauce and fresh rosemary
- Ravioli Di Aragosta e Asparagi 27.95
- House made ravioli filled with lobster and ricotta topped with diced asparagus in a butter and sage emulsion with aged parmigiano reggiano
- Spaghettini Alle Vongole e Bottarga 28.95
- Manila clams, garlic, olive oil, chili flakes, thyme, shaves of pressed cured dried tuna roe
- Linguine Allo Scoglio 26.95
- Linguine pasta tossed with clams, mussels, calamari, and shrimp in a light garlic and basil tomato sauce
- Tagliolini Al Granchio 29.95
- Squid ink pasta with crab, spiced baby artichokes, sweet garlic, white wine sauce in a touch of tomato
- Risotto Del Giorno 0.00
- Preparation changes daily
- Pasta Del Giorno 0.00
- Preparation changes daily
Main Entrees
- Pollo Siciliano 25.95
- Breast of chicken breast topped with roasted eggplant, mozzarella, heirloom tomatoes in a white wine sauce
- Pollo Parmigiana 23.95
- Breaded boneless chicken breast topped with fresh tomato sauce, mozzarella cheese
- Pollo Toscano 24.95
- Grilled boneless chicken breast marinated in olive oil, garlic, crushed red pepper and rosemary, served with grilled polenta
- Salsiccia Molisana 20.95
- Homemade fennel seed and provolone sausage grilled, over soft polenta, roasted bell peppers, onions and olives
- Arrosto di Maiale 25.95
- Roasted pork loin, topped with an apricot demi-glace and served with garlic mashed potatoes
- Vitello Parmigiana 28.95
- Breaded, milk fed veal cutlet topped with tomato sauce, mozzarella cheese, baked
- Ossobuco Milanese 35.95
- Veal shank slowly braised with red wine and diced vegetables. Served over a bed of saffron risotto
- Filetto Di Manzo 36.95
- Filet mignon grilled over mashed potatoes and sautéed spinach, topped with a Chianti wine reduction
- Bistecca Fiorentina 36.95
- Tuscan style grilled 24 oz. boneless rib eye steak with porcini mushroom sauce, served with roasted potatoes
- Salmone Veneziano 28.95
- Pan seared fresh filet of salmon, pistachio crust served over a bed of steamed spinach in a chardonnay mustard sauce
- Spigola Viareggina 29.95
- Fresh filet of sea bass, baked, over baby artichokes, grilled herb polenta, topped with tomato concasse
- Tonno Al Soia 34.95
- Seared ahi tuna rare with sesame seeds and black peppercorn over a bed of lobster mashed potatoes, baby carrots and spinach
- Gamberoni Portofino 29.95
- Jumbo shrimp sautéed with garlic, white wine, fresh herbs, over arugula and cherry tomatoes
- Cioppino Livornese 36.95
- Clams, mussels, calamari, spiny lobster, and fresh assorted fish sautéed with garlic, olives, caper berries, and fresh tomato sauce
- Pesce Del Giorno 0.00
- Whole fish of the day. Preparation and selection changes daily
Contorni
- Broccoli Oreganati 8.95
- Broccoli florets, baked with garlic, olive oil, parmigiano and bread crumbs
- Spinaci All’ Aglio 7.95
- Creamed sautéed spinach with garlic and olive oil
- Asparagi Gratinati 8.95
- Grilled asparagus with diced tomatoes, mozzarella, bread crumbs, parmigiano cheese
- Misto Di Funghi Con Polenta 9.95
- Assortment of wild mushrooms sauteed with garlic, olive oil and parsley and ruffle oil, over herb polenta
- Gorgonzola Mashed Potatoes 8.95
- Truffle and Parmigiano Fries 8.95
- Sweet Potato Fries 8.95
- With gorgonzola
Happy Hour
Sunday-Friday: 4:00pm-7:00pm. This is a sample menu only. Prices and availability may be subject to change.
Drinks
- Budweiser 2.50
- Moretti 3.00
- House Wine 3.00
Food
- Fritto di Calamari 10.95
- Flash-fried calamari served with a mild-spicy garlic tomato sauce
- Mozzarella Tastings 9.00
- Cow milk mozzarella, burrata, bufalo milk mozzarella
- Bruschetta Con Pomodoro 6.00
- Chino farms diced tomatoes, capers, parmigiano shaves
- Carpaccio Con Carciofini 11.00
- Thinly sliced raw filet mignon, sliced baby artichokes, arugula, shaves of parmigiano
- Funghi Ripieni 9.00
- Mushroom caps stuffed with crabmeat, roasted peppers, onions, bread crumbs and parmigiano cheese
- Pizza Margherita Con Funghi 9.00
- Roasted portobello mushroom, cheese
- Melenzane Farcite 9.50
- Slices of eggplant stuffed with ricotta and parmigiano cheeses topped with fresh tomato sauce
- Cesare 6.00
- Caesar salad, the way it was meant to be
- Insalata Capricciosa 6.00
- Organic greens, walnuts, goat cheese, corn, sliced pears, with blood orange vinaigrette
Kid's Menu
Available for Lunch or Dinner. This is a sample menu only. Prices and availability may be subject to change.
Kid's Dishes
- Spaghettini con Polpette 12.95
- Spaghetti with meatballs in a tomato sauce
- Penne Alfredo 9.95
- For Chicken: Add $3.00
- Grilled Chicken Breast 11.95
- With vegetables or French fries
- Cheese Ravioli 9.95
- With marinara
- Chicken Strips 11.95
- With French fries