La Marca Prosecco . . . . . . . . . . . . . . . . . . . . .11 / 44
White flowers-Stone fruits-Almonds IT

Villa Jolanda Moscato & Peach . . . . . . . . . . 11 / 44
Spritzy-Peaches-Honeyed (IT)

Santa Margherita Sparkling Rosé. . . . . . . . . . . . 12/48
Elegant perfumes of strawberry and citrus 

Whites

Au Contraire Chardonnay. . . . . . . . . . . . . . . . 12 / 48
Citrus and tree fruits complimented by hint of brioche (Russian River)

Coppola Diamond Chardonnay . . . . . . . . . .12 / 48
Green Apple-Cantaloupe-Caramel (CA

Hunky Dory Sauvignon Blanc . . . . . . . . . . . . . 11 / 44
Crisp-Bright-Melon and Peach- Silky Finish (Marlborough, NZ)

Kim Crawford Signature Sauvignon Blanc. . . . 16/64
(NZ) Aromas of passionfruit and zesty grapefruit

Fritz Chardonnay . . . . . . . . . . . . . . . . . . . . . . .12/ 48
Bright, clean lemon and lime play off almond and apply crisp (Russian River)

Chateau Ste. Michelle Reisling . . . . . . . . . . . . . 10/40
(WA) Flavors of white peach, apricot and pear

Cline Rose . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 / 44
Pleasant fruit aromas lead to intense flavors of plum and pomegranate (CA)

Kim Crawford Rosé . . . . . . . . . . . . . . . . . . . . . . .12/48
(NZ) Light, refreshing, brimming with bright berry and tropical fruit

Santa Margherita Pinot Grigio . . . . . . . . . . . . 14 / 56
Classic, Golden, apples, bone dry (Valdadige, IT)

Whites

Rhiannon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
(CA) Lush red blend with bright mixed berries layered with
toasty oak

Alanera . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
(IT) Full bodied ruby “Baby Amarone” delights with
dried cherries and sweet spice

Hahn Pinot Noir . . . . . . . . . . . . . . . . . . . . . . . . . 55
(Monterery, CA) Lovely black cherry and spice aromas lead
to a palate of pomegranate and red fruit

DiamAndes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
(AR) Deep ruby color, notes of ripe, dark fruits andspices –
elegant

Little Black Dress Pinot Noir . . . . . . . . . . . . 10 / 40
Pomegranate,- Clove – Strawberry Jam CA

Erath Pinot Noir . . . . . . . . . . . . . . . . . . . . . .13 / 52
Bake berry cobbler – Supple -Structured (OR)

Banfi Chianti Classico . . . . . . . . . . . . . . . .12 / 48
Cherry – Plums – Leather (Tuscany, IT)

Santa Margherita Chianti Classico . . . . . 15 / 60
Complex range of cherries, plums and glaciolus flowers

Tolaini “Al Passo” Red Blend . . . . . . . . . . . . . . . 65
Spicy – Mature – Smoky – Dark Cherry (Tuscany, IT) 91 pts.
WS 855 Sangiovese 15% Merlot.

 Michele Satta Bolgheri Rosso . . . . . . . . . . . 15/60 
Harmonous- Ripe fruit- Leather and smoke (Super Tuscan)
91 pts. WA 30% Sangiovese 30% Cabernet sauvignon 20% Merlot 10% Syrah 10% Teroldego

Ironstone Cabernet Sauvignon . . . . . . . . .14 / 56
Black currant – Raspberry – Rich and Lush (Paso Robles, CA)

Bodegas Salentein Malbec. .. . . . . . . . . . . . . . 55
Black berries and silky tannins. (Mendoza, AR) 40% Carignane 40% Syrah 20% Grenache

Hess Treo . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 / 60
Ripe dark fruit – Easy Tannins – Flavorful (CA)

Pascual Toso Malbec . . . . . . . . . . . . . . . ..12 / 48
Caramel – Blackberries and cocoa- tobacco (Mendoza, AR)

Silver Oak 2013 alexander Valley Cabernet . . . . . . . . . . . . 150
Garnet in color, alluring nose of blackberry bramble and baking spices (CA)

Santa Cristina Rosso Super Tuscan . . . . . . .13/52
Sangiovese, merlot, syrah (Tuscany)

Tenute Silvio Nardi Brunello . . . . . . . . . . . . . . . 110
(IT) Intense ruby color, rich in wild berries and vanilla

Masi Amarone Riserva . . . . . . . . . . . . . . . . . . .150
(It) Complex, exhuberant, dense, smokey

Au Contraire Chardonnay. . . . . . . . . . . . . . . . . .12/48
(Russian River) Round and elegant with notes of pear and crisp apple

Kim Crawford Signature Sauvignon Blanc. . . . 16/64
(NZ) Aromas of passionfruit and zesty grapefruit

Kim Crawford Rosé . . . . . . . . . . . . . . . . . . . . . . .12/48
(NZ) Light, refreshing, brimming with bright berry and tropical fruit

Chateau Ste. Michelle Reisling . . . . . . . . . . . . . 10/40
(WA) Flavors of white peach, apricot and pear

Hunky Dory Sauvignon Blanc . . . . . . . . . . . . . 11 / 44
NZ)

Caymus Napa Valley Cabernet . . . . . . . . . . 140
(Napa) Abundant in textural tannins, cocoa, cassis, and vanilla

Ironstone Merlot . . . . . . . . . . . . . . . . . . . . . 12/48
(Pasa Robles, CA) Bursting with luscious fruit and soft tannins

Ironstone Petite Sirah . . . . . . . . . . . . . . . . . . 12/48
(Pasa Robles, CA) Succulent, rich with bold aromas of
warm berry pie

Figuero Tempranillo . . . . . . . . . . . . . . . . . . 13/52
(Spain) Toasty oak aromas with notes of deep blackberry fruits

CHANDLER’S SICILIAN CALAMARETTI . . . . . . ……….13
Crispy calamari, artichoke, pepperoncini, caper, tomato, Kalamata olive, feta cheese, lemon butter sauce

BRUSCHETTA . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Marinated tomatoes, garkic, basil served with herbed crostini, balsamic reduction and extra virgin olive oil

Il COZZE . . . . . . . . . . . . . . . . . . . . . . 13
Fresh steamed PEI mussels, tomato, classic white wine lemon butter

STUFFED MUSHROOMS . . . . . . . . . . . . . . . . .12
Mushrooms filled with blend of house sausage, imported cheeses, herbs and roasted with garlic butter. Served with Dijon crema

CRISPY BRUSSELS . . . . .. . . . . . . . . . . . . . . . . . 10
Chef Galen’s fried Brussels sprouts, pancetta, crispy shallots, house blend spices, lemon zest, served with parmesan-dijon dipping sauce

ARANCINI . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Fried risotto balls filled with house Italian sausage, herbs and cheeses, fresh parmesan, rosa sauce

ANTIPASTI BOARD. . . . . . . . . . . . . . . . . . . . . .18
Imported meats, cheeses and cicchetti bites served family style

CRAB CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Jumbo lump crab meat, bread crumb herb mix, citrus basil pasta, roma tomato, frisee insalada. Served with house aioli

PAPA MIKE’S PASTA FAGIOLE . . . . . . . . . . . . . . . . 6

ZUPPA DEL GIORNO. . . . . . . . . . . . . . . . . . . . . . . . . 6

NONNA’S SALAD . .. . . . . .. . . . . . . . . . . . . 10
Fresh marinated beets, spring greens, candied walnut, feta, gorgonzola vinaigrette

ARUGULA SALAD . . . . . .. . . . . . . . . . . . . .12
Organic arugula, pear, toasted pine nut, pecorino romano, leek straw, lemon drizzle

CAPRESE AL POMODORO . . . . . . . . . . . . . . .10
Pulled house mozzarella, vine ripened tomato, basil, EVOO, balsamic reduction

JOE’S INSALATA DI CESARE. . . . . . . 7
Crisp romaine, Joe’s Caesar dressing, parmesan, crostini

MEDITERRANEAN SALAD . . . .. . . . . . . . . . .13
Romaine, baby greens, kalamata olive, tomato, feta, red onion, dolmas, pepperoncini, greek vinaigrette

Nonna’s Brick Oven, hand tossed pies, Neapolitan thin crust 12” medium/ 16” large

MEDITERRANEAN. . . . . . .. . . . . . . . . . . . . 17/23
Basil pesto, sundried tomato, Spinach, artichoke, olive, fontina, and Feta Cheese

MARGHERITA . . . . . . . . . . . . . . . . . . . . . . 17/23
-An Italian Classic –
Garlic oil, Fresh mozzarella, vine tomatoes, basil and finished with balsamic reduction

SOPPRESSATA TOSCANA . .. . . . . .18/24
Cured pork salami sliced thin, roasted red pepper, cherry tomato, herbs, fresh mozzarella and extra virgin olive oil

CREATE YOUR OWN PIE . . . . . . . . . . . . . . .14/16
Add $1.75 / 2.75 for each meat or cheese topping
Add $0.75 / 1.50 for tomato, onion, shallot, basil. Olive, garlic, pesto

ARRABIATA. . . . . .. . . . . . . . . . . . . . . . . . . . . . .19
Italian sausage, peppers, mushroom, onion, penne, pasta and spinach, spicy vodka sauce

LASAGNA ALLA BOLOGNESE . . . . . . . . . . . . . 18
Pasta layered with sausage, beef., béchamel four cheese blend, ricotta, and house marinara

NONNA’S VEGETARIAN LASAGNA ……………17
Fresh seasonal vegetables, a blend of imported cheeses marinara, finished with melted mozzarella

SALSICCIA E POLPETTA SPAGHETTI. . .. . . . . . .17
Spaghetti with homemade meatball and Italian sausage marinara, shaved parmesan

BROWN BUTTER CHEESE RAVIOLI. . . . .. . . . . 17
Ricotta, fresh sage, pine nuts, shaved parmesan, brown butter

CARCIOFO CON POLLO . . . . . . . . . . . . . . . . 19
Roasted chicken, sun dried tomatoes, artichokes heart, tossed in light creamy parmesan sauce with farfalle pasta

LINGUINI VONGOLE. . . . . . . . . . . . 21
Fresh Shell-on clam, linguini, pasta, cherry tomato, parsley, garlic, lemon cream, crispy pancetta, linguini pasta

Roasted Artichoke Risotto. . . . . . . . . . . . . . . . . 21
Roasted artichoke puree, fresh roasted artichoke, Arborio rice slow cooked in traditional risotto preparation finished with Parmesan cheese

Add chiken 4, steak 7, shrimp 7, grilled salmon 9

PAPPARDELLE BOLOGNESE. . . . . . . . . . .19
Rich three-meat Bolognese sauce of veal, pork and Colorado ground chuck, tossed with pappardelle pasta, shaved parmesan, Italian parsley and fresh lemon zest

*MANZO*. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
10 oz Ribeye grilled and sliced to order, served with chef’s house potatoes, sautéed mushrooms, porta-senape sauce

SCALOPPINE AL MARSALA . . . . . . . . . 25
Sauteed wild mushroom, fresh sage, shallot, Lombardo, marsala wine, compound butter, over linguini pasta

NANA’S CHICKEN PARMESANA . . 19 / Veal 25
Breast of Chicken, mozzarella cheese, house marinara,, shaved parmesan, Serve with linguini pasta

CHICKEN PICATTA . . . . . . . . . . . . . . . . . . . . .19
Breast of chicken, artichoke, capers, garlic, lemon butter crema sauce, linguini pasta “Diane’s Favorite”

CHEF GALEN’S PORK CHOP . . . . . . . . . . . . 23
Double brined chop, grilled and served with parsley butter potatoes wilted spinach and pork jus

STEAK TIP GNOCCHI. . . . . . . . . . . . . . . . . . . 23
Ribeye steak tip, red wine, garlic, parmesan, shallot and herbs, Tossed with our potato gnocchi pasta dresses with asiago cheese and black pepper

PESCE BACCALAO . . . . . . . . . . . . . . . . 22
Breaded and pan-seared flakey Italian white fish, Orzo pasta, house tapenade of olive, caper, peppers, tomato, and lemon

BISTRO SCAMPI . . . . . . . . . .. . . . . . . . . . . . 23
Sauteed shrimp, garlic, butter, spinach, white wine lemon sauce tossed with linguini pasta.

CIOPPINO . . . . . .. . . . . . . . . . . . . . . . . . . . 26
Italian white fish, mussels, crab leg, scallops, shrimp, and clams in spicy tomato broth over cappellini pasta

MEDITERRANEAN GRILLED SALMON . . . . . . . 24
Marinate and grilled 8oz salmon filet, dressed with tapenade of olive, lemon, tomato, and feta, Served with parley buttered tomatoes

SCALLOP CAPPELLINI. . . . . . . . . . . . . . . . . . . . . . 29
Pan seared scallops tossed in a light herbed butter with angel hair pasta and cherry tomato

MUSSELS ALA VODKA . . . . . . . . . . . . . . . . . . . . . . .25
PEI mussels, garlic, shallot simmered ala vodka sauce tossed with spaghetti pasta