Carpaccio di Manzo
Thinly sliced beef filet seasoned with capers, shallots, parsley, shavings of parmigiano, dijon mustard infused olive oil, finished with fresh lemon juice to cure the beef and a touch of pink peppercorn.
Carpaccio di Tonno
The chef's favorite! Tuna served with macadamia, watermelon and micro greens dressed with sesame seed oil and aioli blood orage.
Bresaola on Pere
Thinly sliced, dry cured beef with wedges of bosc pear, shavings of Parmigiano, lemon juice and mint infused cold pressed olive oil.
Fresh mozzerella with a buttery creamy core topped with micro greens, drizzled olive oil, garnished with toasted olive bread.
Caprese alla Donna
Fresh buffalo mozzerella accompanied by roasted dehydrated roma tomatoes, basil infused olive oil.
A selection of some of Italy's best cold-cuts and cheeses garnished with roasted peppers, imported olives and grilled artichokes.
Calamari, perfectly fried to a light crisp. Paired with aurora sauce.
L'insalata di Donna
Baby spinach, endive, micro greens, prosciutto di parma figs and foged goat cheese in a white balsamic vanilla bean infused dressing.
Insalata Di Gioia
Arugula, baby spinach, gogonzola, pears and balsamic vinagrette.
Penne ai Funghi
Porcini, the king of the Italian wild mushrooms, along with Parmigiano, parsley, scallions and black truffle oil, makes this dish Manu and Alfredo's favorite.
La Pasta di Mezzanotte
The classic "spaghetti agile e peperoncino." Simply Spaghetti sautéed in garlic, olive oil and red pepper flakes.
Penne with Italian homemade sausage and meatball in earthy tomato sauce.
Lasagna all Bolognese
Fresh pasta sheets layered with our signature Bolognese sauce, and besciamella.
Pappardelle alla Bolognese
Freshly made pappardelle pasta accompanied by our signature Bolognese sauce.
Linguini al Nero di Seppia
Black squid ink linguine sautéed with mussels, clams, prawns, cherry tomatoes, dried cured olives, onions, orange zest, caper berry, finished with pepperincino flakes.
Ravioli al burro salvia
Ravioli stuffed with spinach and ricotta cheese, sautéed in butter and sage, and topped with shaved pepato cheese.
Ravioli all' Aragosta
Losers filled ravioli, served with lemongrass lobster sauce.
Ravioli di Zucca
Pumpkin stuffed ravioli sautéed in butter, and toasted hazelnut, topped with romano cheese.
Short rib ravioli
Filled with the meat of beef short rib served on a porcini sauce.
Veal osso buco ravioli
Filled with the meat of a veal Rosso buck served over a veal demo-glaze.
Gluten free ravioli
Filled with kale, mozzarella cheese, served over uncooked tomato puree.
Filled with delightful peppers, mushroom, baby spinach served over a cheese free pesto sauce.
Gnocchi ai quattro formaggi gratinati
Potato gnocchi baked with a gently melted blend of four cheeses.
Gnocchi di formaggio al pesto
Four cheese filled gnocchi prepared in a Sicilian pesto made with walnuts, almonds, pine nuts, pistachios, parsley, basil, and Parmigiano Regiano cheese.
Risotto ai Fichi
Risotto prepared with figs, gorgonzola, mascarpone and tallegio cheese.
Risotto ai Porcini
Creamy risotto prepared with the exquisite porcini mushroom finished with parsley and Parmigiano Reggiano cheese.
Risotto alle fragole
Perfectly prepared risotto with strawberry and scallions of Parmigiana Regiano.
Scaloppine di Vitello al Marsala
Scalloped veal with baby Portobello mushooms in a marsala wine sauce.
Scaloppine di Vitello Piccata
Scalloped veal prepared with capers, lemon and parsley in a white wine sauce.
Petto di Pollo alla Parmigiana
Breaded chicken breast in a tomato sauce topped with fresh ricotta cheese and basil.
Petto di Pollo ai 7 Colli Romani
Sauteed chicken brest topped with prosciutto di Parma, sage, roasted peppers, and smoked mozzarella in a white wine sauce.
Filetto di Manzo
An 8oz. Grilled Black Angus beef filet mignon prepared with rosemary, garlic, shallots, and merlot sauce.
Secondi di pesce
Seared Chilean seabass. How is it prepared? Chef Donna's choice.
Fresh Atlantic salmon seared and oven finished. How is it prepared? Chef Donna's choice.