Monthly Archives: August 2009

Silver Oak Wine Tuesday September 1st from 6:oo to 9:00, featuring the Napa and Alexander Cabernet Sauvignon, Twomey Merlot and Pinot Noir .  $25

Pizza Neapolitana di Spinaci individual pizza topped with spinach, ricotta, mozzarella and feta cheese, finished with extra virgin olive oil. $12

Calzone pizza dough stuffed with ricotta, pecorino, mozzarella and salami, side of Checca tomato sauce. $12

Stuffed Figs Sliced figs stuffed with fresh gorgonzola cheese then drizzled with a balsamic glaze and topped with sweet crispy potatoes. $14

Linguine con Capesante alla Checca Scallops sautéed with linguine pasta with Roma tomatoes, fresh basil and olive oil. $14

Penne con Rapine penne pasta sautéed with rapine greens and Italian sausage in extra virgin olive oil, red pepper flakes and garlic, topped with Parmigiano-Reggiano. $12

Tortellini TriColore con Pomodori Secchi fresh tortellini pasta spinach, tomato and semolina filled with ricotta cheese, sautéed with sun dried tomatoes, fresh basil parsley and olive oil, topped with Parmigiano-Reggiano. $14

Capellini con Tilapia pan seared flakey white Tilapia filet served over angel hair pasta sauteed with kalamata olives, caper berries, tomato and roasted bell peppers. $16

Alaskan Halibut white flakey filet pan seared and served over seafood risotto in a beurre blanc sauce, topped with fresh basil, cherry tomatoes and watercress. $26

Bistecca di Sirloin 8oz. London Sirloin flame broiled and sliced , served European greens tossed with cherry tomatoes, arugula, roasted fingerling potatoes in a olive oil sage vinaigrette. $19

Filetto di Manzo Petit Filet Mignon 5 oz. tenderloin center-cut filet, flame broiled and served over walnut  and spinach risotto, in a shitake mushroom port reduction. $26

Pizza Neapolitana con Salsicce  individual pizza topped with Italian sausage over pecorino and provolone cheese, with caramelized onions, zucchini blossoms and fennel. $12

Penne con Melanzana penne pasta sautéed with eggplant, onions and potato in extra virgin olive oil, topped with fresh basil and Parmigiano-Reggiano. $14

Pollo con Zucca tender chicken breast braised and served over spaghetti squash and French green beans drizzled with a creamy cognac reduction. $15

Capellini con Gamberi White Mexican Shrimp sautéed with angel hair pasta, in a creamy spicy Chardonnay sauce, topped with fresh basil and red and yellow cherry heirlooms. $14

Tortellini TriColore Arrabbiata fresh tortellini pasta spinach, tomato and semolina filled with ricotta cheese, sautéed with Roma tomatoes, red pepper flakes, parsley and olive oil, topped with Parmigiano-Reggiano. $14

Grouper Seabass 8oz  broiled and served over roasted red potatoes, with sautéed spinach in a beurre blanc sauce, topped with salsa of tomatoes, jalapeno, red onion and cilantro. $16

Insalata de Tilapia pan seared flakey white Tilapia filet served over baby red romaine tossed with cherry tomatoes, arugula, fennel and marinated red cauliflower in lemon basil vinaigrette. $16

Alaskan Halibut and Lobster Ravioli white flakey filet flame broiled and served over lobster Ravioli sautéed in champagne cream with and fresh heirloom tomatoes and watercress.  $26

Panino di Bistecca 8oz. London Sirloin flame broiled and sliced, served with provolone cheese, grilled onions and peppers, on fresh baked pagnottella bread, side of sliced tomatoes, baby arugula, drizzled with cabernet sauvignon vinaigrette, with peppered steak fries. $19

Filetto di Manzo  Petit Filet Mignon 5 oz. tenderloin center-cut filet, flame broiled and served over butternut squash stuffed ravioli sautéed with chanterelle mushrooms topped with cherry tomatoes, basil and watercress. $26

Gelato Peach or Passion Fruit

Pizza Neapolitana con Manzo individual pizza topped with beef steak over gorgonzola and provolone cheese, finished with potatoes, cilantro and extra virgin olive oil. $12

Penne con Fiori di Zucca penne pasta sauteed with zucchini blossoms in extra virgin olive oil, topped with fresh basil and red and yellow cherry heirlooms. $14

Chicken Piccata sauteed chicken breast, capers in a lemon butter sauce over spinach fettuccini pasta. $15

Linguine con Vongole shelled baby clams sautéed with linguine pasta, in a creamy spicy Chardonnay Jalapeno sauce. $14

Tortelloni d’Funghi fresh tortelloni filled with mushrooms, in a truffle and chanterelle mushroom brodetto, topped with Parmigiano-Reggiano. $17

Swordfish 10oz flame broiled served over served with mashed potatoes topped with tomatoes, kalamata olives and caper berries, with extra virgin olive oil. $24

Alaskan Halibut white flakey filet flame broiled and served over roasted red potatoes, with sauteed squash blossoms in a beurre blanc sauce, topped with and fresh heirloom tomatoes and watercress. $26

Bistecca di Sirloin 8oz. London Sirloin flame broiled and sliced , served with heirloom tomatoes, baby arugula, watercress, drizzled with balsamic reduction, topped with roman pecorino shaved cheese. $19

Filetto di Maiale tender pork loin filet braised and served over spaghetti squash and French green beans drizzled with a creamy cognac reduction. $19

Filetto di Manzo con Ravioli d’Funghi Petit Filet Mignon 5 oz. tenderloin center-cut filet, flame broiled and served with fresh mushroom ravioli sauteed with portabello mushrooms in a cabernet reduction. $26