Antipasti

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.

Burrata

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.

Il Tagliere

A selection of some of Italy's best cold-cuts and cheeses garnished with roasted peppers, imported olives and grilled artichokes.

Calamari Fritti

Calamari, perfectly fried to a light crisp. Paired with aurora sauce.

Insalate

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.

Primi

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 Carnosa

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

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.

Vegan ravioli

Filled with delightful peppers, mushroom, baby spinach served over a cheese free pesto sauce.

 


Gnocchi

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.

 

Risotti


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

Spigola cilena

Seared Chilean seabass. How is it prepared? Chef Donna's choice.

Salmone Rosolato

Fresh Atlantic salmon seared and oven finished. How is it prepared? Chef Donna's choice.

Secondi di carne