Tris di Bruschette Three slices of Tuscan bread lightly toasted with a selection of traditional toppings:
∼ Imported Sicilian Garlic ∼ a medley of fresh tomatoes, basil and Vidalia onion ∼ Imported Sicilian Extra virgin Olive Oil with Garlic and salt.

Formaggi (Italian Cheeses) Three select samples of Italian chesses hand picked by Enrico and complemented with imported Taggiasche olives

Crostini all'Italiana Thinly slices of toasted baguettes topped with a selection of our tapenades and pates (all vegetarians) Including: olive, eggplant, garlic red hot peppers, wild fennel.

Organic Italian Salad Fresh Greens, Cherry Tomatoes and Onion with our extra virgin olive oils, aged balsamic vinegar of Modena. Is our traditional Salad, you can ask for some grounded Parmesan dusted on the top.

Caprese A true classic. Vine ripened tomatoes, fresh Mozzarella and leaves of basil. Extra virgin olive oil, salt and a dash of cracked black pepper is what we used to finished the plate.

Salame e Pecorino A sampling of fine Italian Salame hand picked by Enrico and served with Pecorino cheese and imported taggiasche.

Mozzarella di Bufala Impored from Italy, You simply deserve it!

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Ravioli Milano al Pomodoro Freshly made ravioli stuffed with imported Ricotta cheese, parmesan cheese and cracked black pepper. Finished with A traditional tomato sauce and fresh parmesan and extra virgin olive oil.

Ravioli Goat cheese al Pomodoro Homemade ravioli with goat cheese, Vidalia onions caramelized with a touch of fresh sage. Finished with our traditional tomato sauce and topped with fresh ground parmesan and extra virgin olive oil.

Lasagne alla Bolognese This traditional dish is from Bologna, lean ground beef, pork, tomato,carrots, onion, garlic, 2 to 3 cooking hours and a grandmother's recipe is what we use for making our Bolognese sauce. In our Lasagna you won't find any ricotta cheese because the original recipe of the lasagna alla Bolognese calls for béchamel sauce and fresh ground parmigiano.

Ravioli Ricotta e Spinaci alla Bolognese This is one of our most popular ravioli, daily made, stuffed with Ricotta cheese, Spinach sautés with fresh garlic, parmesan cheese and grated nutmeg. The final touch is our traditional Bolognese Sauce with some parmesan dusted on the top together with our imported Sicilian extra virgin olive oil.

Maccheroni Paesani This is a really loved pasta shape, short and welcoming. We topped them with an imported taleggio cheese sauce, olive taggiasche (only in Liguria you can find this kind of olives, we import those olives directly) and ground black pepper.

Maccheroni al ragu' di Tonno Homemade maccheroni tossed with a very traditional red sauce made with Tomato, Tuna, garlic, extra virgin olive oil and hot peppers (imported by us).

Spaghetti aglio olio e Peperoncino This is really a classic! Made with Extra virgin olive oil, garlic and Hot Peppers, it is suggested without parmesan on top...but this is America...so this is the only concession that we will make!

Ravioli di Pesto Fresh pesto homemade is the stuffing, tosed with butter and sage. Is good for your soul

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ICedri Bianco Sauvignon BlancThis is the first white wine for the Renato Ratti vineyard. The name comes from the age-old Lebanese Cedars present on the grounds of Villa Pattono facing the vineyards. The aim was to produce a fresh and dry white, to be savored two or three years after harvest.

Zardetto Prosecco Fresh fragrant aromas, a delicately soft and harmonious taste are the hallmarks of this quintessential aperitif wine. Prosecco is a wine to be enjoyed in the company of friends.


Valle Reali Trebbiano The grapes for this refreshing white come from the estate's youngest vineyards, in an area known for hot daytime temperatures and constant winds blowing from the Gran Sasso massif. The warm climate provides ideal growing conditions for full fruit maturation, which is essential for producing high quality Trebbiano. Fruit flavors while preserving freshness and acidity.

Regaleali Bianco Regaleali Bianco is the first wine produced by Count Tasca d'Almerita on the Regaleali Estate. A blend of three Sicilian grapes-- Inzolia, Catarratto and Grecanico - this a versatile, refreshing, and delicious whiteStraw yellow in color with a delicate and persistent bouquet of green apples, peach, pear and citrus, Regaleali Bianco is dry and crisp with excellent structure and a superb fruity finish.

Sartori Pinot Grigio Fresh Aroma of pears, vanilla and Flowers

Anselmi San Vincenzo It's medium bodied dry and fresh with notes of citrus, pear, grapefruit and hints of hazelnut

Feudi San Gregorio Falanghina Is full bodied, elegant intense aromas and flavor of apple, banana, mango and pineapple. Aftertaste of citrus and minerals

Pala Crablis Vermentino Medium bodied with a good balance and a long finish. Fruit flavor with notes of thyme.


Langhe Bianco Paolo Scavino This is a soft luscious white wine that perfectly combines the aromatics of Sauvignon and the fruit of Chardonnay with persistent notes of minerality and ending with a refreshing clean finish thanks to the balanced acidity.

Dolcetto d'Alba Rich and expansive on the nose, it presents a complex array of scorched earth, tar, violets, mint and black cherries

Chianti Santa CristinaThe palate is balanced, intense, harmonic and of good persistence. This is a great wine for pasta

Vitiano Rosso A blend of al parts Merlot, Cabernet Sauvignon and Sangiovese grapes grown in the region of Umbria.

La Carraia Tizzonero 100% Montepulciano wine, very good daily wine

Barbera Pirona "Pirona" has a ruby purple colour with light purple reflexes and a delicate harmonious fruity smell with a pleasant acidulous nuances which reminds to blackberry and jam. Vinification is traditional. It takes place through a selection of the grape-stalks and a 5-6 days maceration . After fermentation, the wine is conserved in big vitrifying cement barrels

Badia alle corti Montepulciano d'Abruzzo It has a vinous and pleasant odor with a delicate bouquet, very good with pasta

Sangiovese dell'Umbria Terre dei Trinci "New" version of sagrantino: "secco" or dry. It is made from 100% sangiovese. This is a great everyday wine

Castello di Volpaia Borgianni Chianti Medium bodied with aromas of berries and cherries with choccolate, a solid core or ripe berriy and plum fruit and silky tannins leading to a long finish

Lagaria Nero D'avola Fruity on the nose, with flavors of blueberry, blackberry and spice medium bodied mout- filling and harmonious

Caparzio Rosso di Montalcino This "baby Brunello" is deliciously rich andround wine has aromas and flavors of cherry, plum anise and oak leading to a long finish

Tommasi Valpolicella Classico Ripasso Medium bodied, fine tannins with aromas and flavors of spicy plum and tobacco leading to a fruity finish

Mezzopane Sant'Antimo Deep ruby red in color with garnet hues, Mezzopane offers juicy aromas of ripe currants and cherries. Fine grained tannins and a balanced acidity frame the long and fruity finish.

Nebbiolo Langhe Mauro Veglio Fresh aromas of roses and red fruits, medium bodied, round and delicate, uniting the complexity typical of nebbiolo with the pleasing freshness that results from the brief time in bottle and wood.Ideal with all pastas, when you want a wine with good body, but not overly demanding.

Barolo Guido Porro The wine has a dark garnet red colour, the scent is pleasant, refined, with fruity raspberry and marasca shades and spices touches. The taste shows temper and personality, with manly tannins and adequate softness. Long final.

Aglianico del VoltureDark ruby in color, with a forward nose of cherry and red berries, this wine is light to medium bodied. It's full of ripe-cherry and plum flavors complemented by burnt-sugar notes. Persistent on the palate. it finishes nicely with sweet spice notes. This wine sees no wood aging. Great with roasted meats or rich baked pastas.

Argiolais Perdera isola dei Nuraghi A blend of 90% Monica, 5% Carignano and 5% Bovale Sardo grown in the Perdera vineyard. The grapes are harvested in early October and fermented in glass-lined cement tanks. After fermentation, the wine is aged in French oak barrels for five to six months. Persistent aromas of ripened cherry, cassis, black pepper carry through to the palate and are followed by sweet hints of chocolate and firm tannins. An excellent wine with spicy food, pasta with tomato or meat sauces.

Turina Seselle The Seselle is produced from Groppello grapes grown in small vineyards along the shore of Lake Garda. near the village of Seselle. The microclimate in this small area is perfectly suited for growing of the Gropello grape and allows for the production of a wine that is its highest.The wine is aged in oak barrels for 2 years before being bottled as a Seselle.