Trattoria Ponte Vecchio
2334 Carmel Valley Road, San Diego CA 92014Trattoria Ponte Vecchio is a culinary escape located in scenic Del Mar where diners can experience the flavors of Northern Italy in a cozy neighborhood setting. Born and raised in Milan, Italy, Chef Daniel Nobili infuses his passion for Italian cuisine in all of his creations including the Linguine Alle Vongole-- fresh Manila clams sautéed in a white wine or red sauce or the Vitello Del Tassista-- veal scaloppini in gorgonzola cheese sauce topped with fresh pears. The menu also includes an assortment of Appetizers, Salads, Pizzas, and Chicken Entrees. Your taste buds deserve a vacation— taste the delicious cuisine of Milan and stop by Trattoria Ponte Vecchio.
Del Mar's Italian Gem: Trattoria Ponte Vecchio
Review by TableAgent
Located in North County, Trattoria Ponte Vecchio brings authentic Northern Italian Cuisine to the San Diego area. This Trattoria, literally meaning 'eating house' in Italian, lies across from the Torrey Preserve where Owner and Chef Daniel Nobili shares his love of food and passion for quality service with diners. Creating genuine fare, sincere to the traditions of his native country, this Del Mar gem is making a name for itself in the fine dining community.
Just like any true neighborhood dining house, Trattoria Ponte Vecchio's understated style can be seen from the exterior as the establishment's sign is encased in leafy foliage and stunning shades of brown wooden beams, while green shrubbery and purple flowers adorn the quaint local eatery. A petite patio with colorful umbrellas greets guests before they enter the softly lit Trattoria, where the food is as wonderful as the patrons.
My guest and I are pleasantly greeted by the sounds of the Italian language as one of the two servers' calls to someone in the kitchen, then charmingly sees us to our seats. The restaurant has just opened; it is seemingly empty as we have arrived for an earlier dinner than usual. This eating house feels just like that: a home. The floors are carpeted, pictures and paintings ornament the walls, and wooden accents warm the dining room. The white table cloths are accentuated by cobalt colored water glasses and yellow and blue cloth napkins. The back wall is home to countless bottles of wine and a slit view into the kitchen, where Chef Nobili prepares fine Italian cuisine inspired by his native Milan.
His menu comes complete with Lunch and Dinner options, as well as Take Out and Catering selections. While the Lunch and Dinner menus are similar, they do have a Panini List for afternoon diners with sandwiches like the Panino Caprese and the Panino Prosciutto. As I sift through pages of Antipasti, Salads, Pasta, Pizza and Protein dishes, the elegantly bound menu has enough choices to make anyone hungry with words alone- especially when it includes the word, "home-made." The Gnocchi della Casa and Lasagna di Carne are just a few of the items Trattoria Ponte Vecchio prides itself on making in-house. The chicken is farm-fresh and the restaurant features a vegetable of the day to accompany poultry and veal dishes.
I have a chance to speak to Chef Nobili for a brief moment, taking a break from preparing the kitchen for the evening's diners to speak with us. Having attended culinary school in Italy, he came to California with long-established skills and an eye for interpretation. He says the clientele in Southern California is a bit different than in Milan and local culinary customs have altered some of the more authentic dishes he offers. Leaving the night's courses completely in the chef's hands, we wait for Paolo, our attentive server, to bring us his choice of wine. The wine list is packed with both red and white selections by the glass or bottle from Italy, New Zealand, Argentina, France, as well as a variety of California and Oregon wines. For a taste of California, try the Riesling from Gainey Vineyards in the Santa Ynez Valley or a Cabernet Sauvignon from the Oberon Vineyard in Napa Valley.
Paolo brings a bottle of Tenuta di Castiglioni 2008 Toscana Frescobaldi, an authentic Tuscan blend of Cabernet Sauvignon, Sangiovese and hints of Merlot and Cabernet Franc. The wine is elegant and silky, making my mouth warm after the first sip with traces of fruits and spices. It is structured and harmonious, providing the right amount of depth to start off the dining experience.
Our antipasti arrives in perfect time as my dining partner and I begin discussing how hungry we are. An updated take on the traditional Caprese salad, our waiter sets down a plate bursting in color. The white, creamy fresh mozzarella sits perfectly atop a triangle of ripe tomatoes and basil leaves on a bed of prosciutto crudo, raw Parma ham. In true California style, two slices of smooth avocado join the color palate drizzled in an extra virgin olive oil dressing. The refreshing and crisp flavors of the tomatoes and basil are perfectly balanced with the coolness of the cheese as the avocado calms the bold basil taste.
The first pasta dish comes to us packed with creativity as the Linguine alle Vongole, or linguine with clams, is topped with two fried zucchini blossoms. The aromatic bowl of fresh Manila clams still in their shells has a subtle hint of the white wine sauce they were sauteed in, and the ground pepper we requested adds a bit of spice. The fried zucchini blossoms are crunchy and light leaving a semi-sweet aftertaste contrasting nicely with the seafood. The clams add a heartiness to the al dente pasta without being too filling as the second pasta dish comes to our table.
The beautifully orange Ravioli di Zucca al Burro e Salvia, ravioli stuffed with pumpkin in a butter and sage sauce, is sprinkled with shreds of parmesan and sage leaves. The warm pasta melts in my mouth with the help of the buttery sauce moving the flavor one step farther with the boldness of the herb. The saltiness of the cheese balances out the rich sweetness of the pumpkin, creating an appealing balance between salty and sweet with each bite I take. The attentive staff fills our water glasses before they have emptied, truly elevating the entire dining experience.
As Paolo approaches our table with the next course, my eyes light up as I see it is a pizza! It isn't just any old pie; it's Pizza al Prosciutto with Parma ham, parmigiano cheese, arugula and a dash of truffle oil. The toppings are perfectly portioned and appear as if each was individually placed. Every bite of the fluffy crust, thicker than the typical Italian pizza, has the exact amount of melted cheese and savory sauce my palate is craving. The freshness of the arugula leaves blend with the warmth of the ham, elevating the dish to one of my favorites so far.
Moving closer to our Del Mar setting, the next dish comes packed with an oceanic punch. The mussels and clams in a zesty tomato sauce is a variation of the Zuppa di Pesce that typically comes with calamari, shrimp and fresh fish. Topped with a grilled garlic breadstick adding texture to the dish, this seafood delight swims in a bowl of reviving garlicky tomato jus. Leaving my palate with an ocean aftertaste, the mussels are tender and the seafood bursts with flavor as the hints of subtle spice, tomato, and garlic have seeped into them. The dish is satisfying us as we move into the final dish before dessert.
To top off our main courses, Paolo brings out the Scaloppine alla Romana, thin slices of pork loin under prosciutto in a thick white wine and sage sauce. The slices of meat are adorned with two evenly sized cooked carrots and two grilled peppers (one red, one yellow) adding a hint of color to the plate. The salty prosciutto meets with the succulent sauce's depth of creamy flavors balancing the rustic richness of the pork, making this a truly hearty course.
Thinking that my meal could not get any better, a good-sized portion of Tiramisu topped with a giant sliced strawberry on a bed of cream sauce with a whimsical circle of chocolate sauce magically appears at our table. Dusted with cocoa powder, the cake is moist and smooth with a subtle coffee flavor that does not overpower the other flavors of the dessert. Luckily there is enough cream and chocolate sauce to dip the strawberry slices, synchronizing the richness of the cake to the lightness of the fruit-- the ideal ending to a seven course extravaganza.
Trattoria Ponte Vecchio does not fall short of providing their promised Fine Italian Cuisine as I leave the restaurant with a level of satisfaction few meals have supplied. The superior and thoughtful service combined with authentic and mouth-watering dishes truly elevate this eating house to a new level of the Italian dining experience. Home is where the stomach is, and I am leaving mine at Trattoria Ponte Vecchio.
Insider Tip:
Reservations are recommended, especially for large parties, because space is limited and the restaurant fills up quickly. Diners should give themselves a few minutes for parking as well, since the establishment shares its spots with neighboring businesses. Early evening and sunset are prime times to visit Trattoria Ponte Vecchio because of its cozy ambiance, perfect for a relaxed date!
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Reservations
Business Info
- Address: 2334 Carmel Valley Road, San Diego CA 92014
- Cross Street: Via Donada
- Location: North County Coastal | Del Mar
- Cuisine: Italian | Pasta | Pizza |
- Cost: | Inexpensive
- Category: Catering & Delivery
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Lunch | Dinner |
- Parking: Street |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 20.00 | Per 750ml bottle.
-
Staff:
Danny Nobili
| Owner
- Website: http://www.pontevecchiodelmar.com
- Phone: (858) 259-9063
- Features: Full Bar, Ocean View, Catering Services, Organic Ingredients, Outdoor Seating, Takeout Available, Wheelchair Access, Personal Wines Allowed, Healthy Options,
- Occasion: Child Friendly, Romantic Dining, Dining Alone, Business Dining, Quiet Conversation, Special Occasion, Dog Friendly,
Photos
Business Hours
Reservations Available
- Monday
- Tuesday
- 11:00 AM - 2:30 PM
- 5:00 PM - 10:00 PM
- Wednesday
- 11:00 AM - 2:30 PM
- 5:00 PM - 10:00 PM
- Thursday
- 11:00 AM - 2:30 PM
- 5:00 PM - 10:00 PM
- Friday
- 11:00 AM - 2:30 PM
- 5:00 PM - 11:00 PM
- Saturday
- 12:00 PM - 2:30 PM
- 5:00 PM - 11:00 PM
- Sunday
- 4:00 PM - 10:00 PM
Menus
Lunch Menu
Monday-Friday: 11:00am-2:30pm Saturday: 12:00pm-2:30pm. This is a sample menu only. Prices and availability may be subject to change.
Antipasti
- Antipasto Italiano 13.00
- Imported prosciutto, salame Toscano, caprese, bruschetta and gorgonzola cheese
- Eggplant Sorrentina 9.00
- Eggplant stuffed with ricotta cheese and spinach in a tomato sauce
- Calamaretti Fritti or in Guazzetto 12.00
- Deep fried baby calamari in a zesty marinara sauce, or sauteed in a zesty tomato sauce
- Carpaccio Di Manzo 12.00
- Thinly sliced filet mignon served with arugula and shaved imported parmesan and drizzled with extra virgin olive oil dressing
- Bruschetta 8.00
- Country bread topped with fresh tomatoes, basil, and garlic
- Brodetto Di Cozze E Vongole 13.00
- Fresh mussels and clams steamer
- Soup of the Day 5.00
- (Bowl)
Salads
- Portobello Salad 8.00
- Arugula salad, portobello, tomatoes and goat cheese in a herb dressing
- Caesar Salad 8.00
- Romaine lettuce, croutons and shaved parmesan cheese tossed with homemade Caesar dressing
- Insalata Toscana 8.00
- Arugula, canellini beans, tomatoes, and red onions in a lemon vinegarette
- Caprese 8.00
- Fresh mozzarella, sliced tomatoes and basil with extra virgin olive oil
- Avocado 12.00
- Radicchio salad with crab meat, avocado, onions and tomatoes in lemon vinaigrette
- Grilled Salmon Salad 13.00
- Arugula salad, fresh asparagus and tomatoes in lemon dressing
- Gorgonzola Salad 8.00
- Tossed mixed greens in vinaigrette dressing with gorgonzola cheese
- Insalata Della Casa 8.00
- Mixed greens tossed with cucumber, radish and carrot in balsamic vinegar vinaigrette
- Seafood Salad 13.00
- Mussels, clams, calamari, shrimp, salmon in a salmoriglio dressing
La Pasta
- Linguine Alle Vongole 14.00
- Manila clams sautéed in a white wine and garlic sauce
- Spaghetti Asparagi e Salmone 12.00
- Fresh asparagus and smoked salmon in salsa romana
- Spaghetti Carbonara 12.00
- Traditional carbonara sauce with pancetta
- Ravioli Di Magro 12.00
- Homemade pasta filled with ricotta cheese and spinach topped with a fresh pomodoro and besciamelle sauce
- Lasagna Di Carne 13.00
- Homemade meat lasagna
- Gnocchi Come Vuoi 12.00
- Homemade potatoes dumplings with your choice of tomato, pesto, gorgonzola cheese or meat sauce
- Linguine Fra Diavolo 15.00
- Tiger shrimp in a zesty marinara sauce
- Linguine Alla Genovese 10.00
- Linguine pasta with a homemade pesto sauce
- Spaghetti Pomodoro Fresco 10.00
- Fresh homemade tomato sauce with basil
- Ravioli Di Zucca 13.00
- Fresh pumpkin ravioli in a butter and sage sauce
- Penne Alla Bava 12.00
- Penne with fresh asparagus and ham in fontina cheese sauce
- Manicotti Di Magro 12.00
- Homemade pasta filled with ricotta cheese and spinach topped with a fresh pomodoro and besciamelle sauce
- Rigatoni Forza Milan 12.00
- With eggplant and scamorza cheese
- Fettuccine Bolognese 12.00
- With traditional homemade meat sauce
- Spaghetti Con Polpette 12.00
- Spaghetti with meat balls
- Fettuccine Alfredo 10.00
- For Chicken: Add $3.00 For Shrimp: Add $5.00 Served in a traditional alfredo sauce
- Rigatoni Con Salsiccia 12.00
- Large tube of pasta with sausages in a zesty marinara sauce
- Eggplant Parmigiana 13.00
- For Meat Sauce: Add $2.00
Chicken
- Pollo Milano 16.00
- Breaded chicken breast topped with arugula and tomatoes
- Pollo Gorgonzola 16.00
- With gorgonzola cheese sauce and fresh pears
- Pollo Madeira 16.00
- With portobello in madeira wine sauce
- Pollo Parmigiana 16.00
- Breast of chicken with mozzarella, eggplant and marinara sauce
- Pollo Marsala 16.00
- Boneless breast sauteed with mushrooms and marsala wine
- Pollo Piccata 16.00
- Breast of chicken in lemon and capers sauce
Veal
- Vitello De Alpini 20.00
- Veal scaloppini with fresh porcini mushroom sauce
- Vitello Marsala 19.00
- Veal scaloppini in marsala wine sauce with mushrooms
- Vitello Saltimbocca 20.00
- With proscuitto and mozzarella
- Vitello Piccata 19.00
- Veal scaloppini in lemon and capers sauce
Sandwiches
- Panio Carpese 9.00
- With fresh mozzeralla, sliced tomotoes and basil
- Panino Parmigiana 10.00
- With eggplant, mozzeralla cheese and tomotoes
- Panino Prosciutto 10.00
- With parma ham, sliced tomatoes, mozarella and pesto sauce
- Panino Pollo 10.00
- Grilled chicken breast, portobello mushrooms, fontina cheese
- Panio Salame 9.00
- Thinly sliced salame Toscano with goat cheese and olives
La Pizza
- Pizza Margherita 11.00
- Traditional cheese pizza
- Pizza Pepperoni 12.00
- Traditional pepperoni pizza
- Pizza Al Gorgonzola 12.00
- Traditional cheese pizza with gorgonzola cheese
- Pizza E Ciccia 12.00
- With mozzarella, tomatoes, and sausages
- Pizza 4 Stagioni 13.00
- With mushrooms, ham, black olives and artichokes
- Pizza Al Prosciutto 13.00
- With parma ham and arugula with a dash of truffle oil
- Pizza Al Funghi 12.00
- With fresh mushrooms and goat cheese
- Pizza Al Pulaster 14.00
- Mozzarella, fresh tomotoes and chicken breast
Dinner Menu
Monday-Thursday: 5:00pm-9:00pm Friday-Saturday: 5:00pm-10:00pm Sunday: 4:00pm-9:30pm. This is a sample menu only. Prices and availability may be subject to change.
Antipasti
- Calamari Fritti 15.00
- Fresh deep-fried calamari served with marinara and tarter sauce
- Misto Di Formaggi 15.00
- Plate selection of Italian cheeses served with olive ascolane and truffle crostini
- Asparagi Alla Meneghina 14.00
- Fresh asparagus with prosciutto, parmesan, mushrooms, and a dash of truffle oil
- Carpaccio Di Manzo 15.00
- Beef filet mignon served with shaved parmesan cheese and arugula in lemon dressing
- Brodetto Di Cozze E Vongole 15.00
- Fresh black mussels and fresh Manila clams in a zesty red brodetto or saffron sauce or white wine sauce
- Antipasto Italiano 15.00
- Prosciutto di parma, salame toscano, caprese, bruschetta and gorgonzola cheese over mixed greens
- Bruschettone 12.00
- Big traditional garlic, tomatoes and arugula bruschetta
- Melanzane Alla Sorrentina 12.00
- Eggplant stuffed with ricotta cheese and spinach, topped with mozzarella and fresh tomato sauce
- Bruschetta Rustica 12.00
- Combination of avocado and fresh mossarella bruschetta and speck-arugula and caprino bruschetta
- Calamari Guazzetto 15.00
- Baby calamari sauteed in a zesty home-made tomato sauce or white sauce
- Soup of The Day 0.00
- Ask your server
Insalate
- Insalata Della Casa 8.00
- Mixed green salad with carrots, cucumbers, tomatoes and olives in balsamic vinaigrette
- Insalata Toscana 8.00
- Boston salad with tomatoes, onions, parmigiano and cannelini beans in a lemon dressing
- Insalata Gabriela 9.00
- Spinach salad with red beets, onions, garbanzo beans in a fresh raspberry dressing
- Caesar 8.00
- Romaine lettuce, croutons, shaved parmesan cheese
- Insalata Di Mare 12.00
- Arugula, calamari, salmon in zesty lemon dressing
- Insalata D'Avocado 12.00
- Boston and spinach salad with crab meat, avocado, onions, and tomatoes in lemon vinaigrette
- Insalata Portobello 9.00
- Arugula salad with portobello mushrooms, goat cheese, and pistachios in a maple dressing
- Insalata Gorgonzola 8.00
- Mixed greens with gorgonzola cheese, cucumbers, and fresh pears in balsamic vinaigrette
- Caesar Con Calamari 12.00
- Traditional Caesar salad with calamari fritti
- Caprese 8.00
- For Prosciutto: Add $4.00 For Avocado: Add $2.00 Sliced fresh mozzarella and ripe tomatoes in extra-virgin olive oil dressing
Le Paste
- Rigatoni Con Salsiccia 16.00
- For Ricotta Cheese: Add $2.00 Large tubes of pasta with sausages in a zesty marinara sauce
- Ravioli Di Magro 15.00
- Fresh ravioli stuffed with ricotta cheese and spinach served with fresh tomato sauce or butter and fresh sage sauce
- Gnocchi Della Casa 16.00
- Home-made gnocchi with your choice of: meat sauce, gorgonzola cheese sauce, tomato sauce, pesto sauce, pink vodka or saffron sauce
- Spaghetti Alla Bolognese 16.00
- Spaghetti served in a fresh home-made meat sauce
- Lasagna Di Carne 16.00
- Traditional home-made meat lasagna
- Ravioli Di Zucca Al Burro E Salvia 16.00
- Ravioli stuffed with pumpkin served with butter and sage sauce
- Penne Alla Bava 15.00
- Penne pasta with ham and fresh asparagus in fontina cheese sauce
- Spaghetti Al Pomodoro Fresco E Basilico 12.00
- For Home-Made Meatball: Add $4.00 Fresh tomato sauce and basil
- Rigatoni Forza Milan 14.00
- Rigatoni pasta with eggplants, zesty fresh tomatoes and scamorza cheese
- Spaghetti Carbonara 15.00
- Spaghetti in a pancetta and egg yolk cream sauce
- Penne Madonnina 15.00
- Penne with arugula and cremini mushrooms in taleggio cheese sauce
- Fettucinne Alla Toscana 16.00
- With chicken breast and fresh artichoke in pink vodka or white cream sauce
- Fettucine Al Bosco 16.00
- Fettuccine with sausages and fresh porcini mushrooms sauce
- Fettucine Alfredo Con Pollo 15.00
- For Breast of Chicken: Add $1.00 In a traditional alfredo cream sauce
- Cannelloni Di Carne 16.00
- Fresh pasta rolled up stuffed with meat and baked in tomato and besciamelle sauce
- Linguine Alla Genovese 15.00
- Linguine pasta with fresh tiger shrimp in a zesty tomato sauce
- Spaghetti Alla Puttanesca 14.00
- With olives, capers, anchovies in zesty red sauce
Seafood
- Linguine Al Fruitti Di Mare 25.00
- Mussels, clams, calamari and shrimp in a zesty marinara sauce
- Tagliatelle Asparagi E Salmone 18.00
- Tagliatelle with asparagus and smoked salmon in a carbonara sauce
- Linguine Mediterraneo 18.00
- Linguine pasta with fresh calamari, calamata and capers in a zesty red sauce
- Linguine Alle Vongole 18.00
- For Pancetta: Add $2.00 Fresh Manila clams sauteed in a white wine or red sauce
- Pennette Al Salmone 18.00
- Penne pasta with fresh salmon and spinach in a zesty vodka sauce
- Ravioli D'Aragosta 23.00
- Ravioli stuffed with lobster meat in brandy pink sauce and topped with shrimp
- Linguini Fra Diavolo 19.00
- Linguine pasta with fresh tiger shrimp in a zesty tomato sauce
- Gnocchetti Di Mare 18.00
- Home-made gnocchi in saffron sauce with crabmeat
- Polenta Ligure 18.00
- Cornmeal polenta with fresh mussels, clams and calamari in zesty red sauce
- Zuppa De Pesce 29.00
- Mussels, clams, calamari, shrimp and fresh fish in a zesty brodetto sauce
- Scampi Alla Livornese 25.00
- Fresh jumbo shrimp with capers and olives in a zesty red sauce
Il Pollo
- Pollo Alla Bergamasca 18.00
- Breast of chicken topped with pancetta and asparagus in buter and sage sauce
- Pollo Al Funghi 18.00
- Breast of chicken in porcini mushrooms and sausages sauce
- Pollo Al Carciofini 18.00
- Breast of chicken in an artichokesa and saffron light cream sauce
- Pollo Del Tassista 18.00
- Breast of chicken with gorgonzola cheese and topped with fresh pears
- Pollo Parmigiana 18.00
- Breast of chicken topped with eggplant, mozzarella and tomato sauce
- Pollo Marsala 18.00
- Breast of chicken served with mushrooms and marsala wine sauce
- Pollo Piccata 18.00
- Breast of chicken in lemon and capers sauce. Served with pasta marinara
- Pollo Alla Milanese 18.00
- Breast of chicken topped with arugula and fresh chopped tomatoes. Served with pasta marinara
- Pollo Valdostana 18.00
- Breast of chicken with prosciutto, fontina cheese and mushrooms in a light butter sauce
Il Vitello
- Saltimbocca All'Emiliana 24.00
- Veal scaloppine with prosciutto, sage, and mozzarella cheese sauce
- Vitello Piccata 23.00
- Veal scaloppine in a lemon and capers sauce
- Vitello Al Carciofini 23.00
- Veal scaloppine in artichokes and a light saffron cream sauce
- Vitello Al Marsala 23.00
- Veal scaloppine with marsala wine and mushroom sauce
- Vitello Alla Parmigiana 23.00
- Breaded veal topped with eggplant, mozzarella cheese, and fresh tomato sauce
- Vitello Alla Mostarda 23.00
- Veal scaloppine in a country Dijon mustard sauce topped with goat cheese
- Vitello Del Tassista 23.00
- Veal scaloppine in a gorgonzola cheese and fresh pear sauce
- Vitello Delle Dolomiti 24.00
- Veal scaloppine with speck and fontina cheese sauce
La Polenta
- Polenta Come Vuoi 16.00
- Cornmeal served with your choice of gorgonzola sauce, meat sauce, sausages sauce or butter garlic sauce
Le Verdure
- Melanazane Alla Parmigiana 16.00
- For Meat: Add $2.00 Traditional eggplant parmigiana
Il Maiale
- Scaloppine Della Mamma 18.00
- Pork loin scaloppine finished with country Dijon mustard and goat cheese
- Scaloppine Alla Romana 18.00
- Pork loin scaloppine with prosciutto in a white wine and sage sauce
Side Dish
- Side Of Saute Spinach or Fresh Asparagus or Fresh Vegatables 5.00
- Side of Pasta Marinara or Aglio e Olio 5.00
- Side of Meatball 6.00
- Side of Chicken 6.00
- Side of Shrimp 8.00
La Pizza
- Pizza Margherita 13.00
- Traditional cheese pizza
- Pizza Peperoni 14.00
- Traditional pepperoni pizza
- Pizza Gorgonzola 15.00
- White pizza with gorgonzola cheese and arugula
- Pizza E Ciccia 15.00
- With Italian sausages and ricotta cheese
- Pizza 4 Stagioni 15.00
- With mushrooms, ham, black olives and artichokes
- Pizza Al Prociutto 15.00
- With parma prosciutto, arugola, parmigiano and a dash of truffle oil
- Pizza Al Funghi 15.00
- With fresh mushrooms and goat cheese
- Pizza Vegetariana 15.00
- With asparagus, eggplant, artichokes, mushrooms, and onions
Desserts
- Chocolate Caramel Pyramid 8.00
- Pyramid shaped bitter chocolate mousse with a soft caramel center
- Lemon or Coconut Sorbet 8.00
- Affogato Al Caffe 8.00
- Vanilla ice cream topped with espresso coffee
- Tiramisu 8.00
- Zabaglione 10.00
- Fresh mixed berries topped with zabaglione sauce
- Ricotta Cheesecake 8.00
- With a hint of orange oil
- Cannoli 8.00
- Traditional pastry shell filled with cannoli cream. Classic Italian dessert
- Coppa Gelato Misto 8.00
- Vanilla, chocolate, and pistachio ice cream combination
- Dessert of the Day 8.00
- Ask your server