Wines

Villa Jolanda Moscato & Peach . . . . . . . . . . 10 / 40
Spritzy-Peaches-Honeyed (IT)

Pieropan Soave . . . . . . . . . . . . . . . . . . . . . . . . 10 / 40
Straw Yellow- Marzipan- Almond Blossoms (IT)

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

Hunky Dory Sauvignon Blanc . . . . . . . . . . . . . 10 / 40
Crisp-Bright-Melon and Peach- Silky Finish (Marlborough, NZ)

Strozzi Vernaccia di San Gimignano . . . . . . . 13 / 49
Lively-Zingy Lemon-Peach (Tuscany IT)

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

Fritz Chardonnay . . . . . . . . . . . . . . . . . . . . . . .13 / 52
Bright, clean lemon and lime play off almond and apply crisp (Russian River)

Anthilie Donnafugata . . . . . . . . . . . . . . . . . . . .12 / 48
Fresh fruity- notes of peach and mediar (Sicily- Nonna’s Heritage)

Pacific Rim Reisling . . . . . . . . . .. . . . . . . . .10 / 40
Round and fruity- Mandarin Orange- Apricot (WA)

Sangria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 / 40
Fruit juices blended with Premium wine

Cline Rose . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 / 40
Pleasant fruit aromas lead to intense flavors of plum and pomegranate (CA)

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

Little Black Dress Pinot Noir . . . . . . . . . . . . 10 / 40
Pomegranate-Clove-Strawberry jam (CA)

Erath Pinot Noir . . . . . . . . . . . . . . . . . . . . . .12 / 48
Baked berry cobbler- Supple- structured (OR)

Tenute Piccini, Tascano Poggio Alto. . . 12 / 48
Bold and structured (Tuscany)

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

Santa Margherita Chianti Classico . . . . . 14 / 56
Complex range of cherries, plums, and gladiolus flowers

Leaping Horse Cabernet Sauvignon . . . . 10 / 40
Approachable- Cherry and currant- Coffee (CA)

Muriel Crianza . . . . . . . . . . . . . . . . . . . . . 50
Vivid-Red Cherry- Vanilla and coconut- Elegant (Rioja, SP)

Truffle Hunter Barbera D’Asti . . . . . . . . . . .12 / 48
Hearty- Structured- Sweet plums-spice (Piedmont IT)

Tolaini “Al Passo” Red Blend . . . . . . . . . . . . . . 60
Spicy- Mature-Smoky-Dark Cherry (Tuscany, IT) 91 pts. WS 85% Sanngiovese 15% Merlot

Michele Satta Bolgheri Rosso . . . . . . . . . . . . . . 60
Harmonious-Ripe Fruit- Leather & smoke (Super Tuscan) 91 pts. WA 30% Sangiovese 30% Cabernet Sauvignon 20% Merlot 10% Syrah 10% Teroldego

Ironstone Cabernet Sauvignon . . . . . . . . .12 / 48
Black Current- Raspberry-Rich & Lush (Paso Robles, CA)

Bodegas Salentein Malbec. .. . . . . . . . . . . . . . 50
Black berries with silky tannins (Mendoza, AR) 40% Carignane 40% Syrah 20% Granache

Ironstone Merlot. . . . . . . . . . . . . . . . . . . . . . 12 / 48
Masculine- Dark stone fruits- peppery-Fulfilling (Monterey, CA)

Hess Treo . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 / 56
Ripe dark fruit- Easy tannins- Flavourful (CA)

Vina Magna Tempranillo . . . . . . . . . . . . . .12 / 48
Elegant combination of Oak, spice and fruit (Castilla y Leon, Spain)

L’Ecole No. 41 Frenchtown Red Blend . . . . . . 60
Wild Berry- Baking spice- Well integrated (Columbia Valley WA) 30% Merlot 24% Syrah 22% Cabernet Sauvignon 8% Malbec and assorted other varietals

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

Silver Oak 2013 alexander Valley Cabernet . . . . . . . . . . . . 125
Garnet in color, alluring nose of blackberry bramble and baking spices (CA)

Col d’ Orcia Brunello di Montalcino . . . . . . . . 90
Mulberry – Cedar – Oragano and Thyme (Padthaway, Australia) 91 pts. WE

Mike & Molly Zinfandel . . . . . . . . . . . . . . . . . . . 80
Rich and Balance- Pomegranate and caramel – spicy (Napa, CA) 91 pts. WE

Jack Red Reserve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Black cherry, plum, blackberry (WallaWalla)

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