Calamari & Gamberi
This is the star of comfort food in Italy. It's a dish that brings people together through sharing and enjoying each others company. This dish is a fried mixture of calamari and shrimp, crispy and golden, served with our homemade red sauce.
Family style App. Fresh grilled octopus marinated in beets, olive oil and garlic served with potato & cherry tomato.
Sliced eggplant with mozzarella & homemade red sauce.
The traditional first course of a formal of Italian meal. Typical ingredients of a traditional antipasto include cured meats, pickled vegetable and various cheeses. Ours has a mixture of local Utah cheeses and a mix of Italian cured meats along with local vegetables.
Toasted rustic bread topped with tomatoes and garlic finished with olive oil & fresh chopped basil
A Sicilian traditional street food and now it's one on the most famous appetizers in Italy. A rice ball filled with homemade Bolognese, peas, and mozzarella served in a bed of slow cooked tomato sauce.
Carpaccio di Carne
Thinly sliced beef, olive oil, lemon, shaved cheese &
a truffle mayo with arugula.
Carpaccio di Gamberi
Raw salmon, tuna and shrimp, olive oil, lemon, shaved cheese with arugula.
Bresaola, olive oil, lemon, shaved cheese with arugula.
single 9/double 16
Mixed greens with a traditional Italian dressing of EVO & balsamic
single 9/double 16
Mr. Gardini, an Italian immigrant living in Mexico & the U.S. was the first to introduce Caesar salad to the world. Traditionally made with romaine lettuce and croutons, the salad is tossed in a dressing of lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese and black pepper. While our Caesar is served with a similar homemade dressing, our presentation is remarkably different. We take locally grown romaine lettuce and toss it with our dressing and croutons.
The first origin story for Caprese salad dates back to Italy in the post-World War I era. A patriotic mason wanted to make a dish that was a true tribute to Italy, combining ingredients that represented his country's flag. We have embraced his enthusiasm, crafting a dish that visually pays homage. Our caprese is made with Utah tomatoes, EVOO and house made mozzarella cheese.
Wilted spinach salad drizzled with a balsamic glaze & topped with shaved Parmesan cheese.
Zuppa - Soup
Cozze e Vongole
A simple classic. A tomato base with sautéed clams and mussels, flavored with wine and garlic.
Primi - Pasta
Our Signature Carbonara
An Italian pasta dish from Rome, carbonara is made with egg, hard cheese, cured pork, and black pepper. This dish arrived at its modern form, with its current name, in the middle of the 20th century. We've taken this classic to a whole new level by adding the pasta to a flaming wheel of cheese and tossing it table side for a truly decadent, creamy experience.
Ravioli Burro and Salvia
Italians love their filled pasta. Our raviolis are handmade and filled with fresh mozzarella. Served in a delicate sage and butter cream sauce, this dish is light and delicious. This is a pasta lovers choice of pasta.
Ravioli Porcini Mushroom
Homemade ravioli filled with burrata and mushrooms, served in a mushroom cream sauce
Cacio e Pepe
Cacio e Pepe is an Italian pasta dish of fresh spaghetti tossed with cacio cheese and black pepper and finished table side in a flaming wheel of cheese.
Our handmade pasta with eggplant, mushroom, zucchini, mozzarella & a touch of cream
Cheesy, comforting, and delicious, this how we like to describe our homemade gnocchi in a gorgonzola cream sauce topped with prosciutto.
Our homemade gnocchi in a mushroom cream sauce. The porcini mushroom is one of the oldest ingredients in the Italian cuisine because of the richness it brings to each dish.
Tagliatelle Antica Sicilia
Homemade tagliatelle with mixed seafood
infused with white wine & a touch of tomato sauce
Tagliatelle Ragu della Nonna
This recipe is a must try! Nonna's famous ragu is slow cooked for 8 hours with Barolo wine, braised lamb, beef and sausage.
Spaghetti Cozze e Vongole
This is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Our homemade spaghetti it tossed with clams sautéed in white wine, lemon and garlic, of course.
Our lasagna is all the time favorite with layers of homemade pasta filled with bolognese (braised for 8hrs) and bechamel, a creamy sauce made with milk and butter.
***Due to the rising costs of beef, all of our steaks needed to be accommodated to cover our costs. ***
Bistecca alla Toscana
Prime cut ribeye locally source and served in a light bed of arugula topped with parmigiano with a drizzle of balsamic. It’s a combination that will make you fall in love with this dish.
Filet Mignon alla Siciliana
Grilled filet mignon medallions in a light, spicy diavola tomato sauce with olives, capers and onions.
Pistachio crusted lamb with a red wine reduction.
Filet Mignon al Funghi
Grilled filet mignon in a mushroom cream sauce.
An organic and locally sourced chicken breast, fried with a provolone white cream sauce topped with prosciutto.
An organic and locally sourced chicken breast, fried in a delicate creamy sauce with mushroom and artichoke.
Salmone al Limone
Grilled salmon topped in a sweet vegetable and fig sauce.
Pesce all a Griglia
Charcoal grilled fish of the day, served with arugula and parmigiano salad.
Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach in the late 1800s using whatever seafood was left over from the day's catch. We take pride in using only the high quality and freshest seafood in our cioppino.
Sautéed mushrooms in white wine
Asparagi al Tartufo
Grilled asparagus with truffle oil
Sautéed mushrooms in white wine
Grilled mixed vegetables
Add to any meal
Meat Sauce 6