DINNER MENU

Antipasti
 
Calamari & Gamberi
23

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.

Antipasto Italiana
40

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.

Polipo e Patate
20

Fresh grilled octopus marinated with olive oil and garlic served in a bed of potato puree.

Involtini di Melenzane
15

Thinly sliced eggplant rolled with ham and cheese, finished in the oven topped with mozzarella and homemade red sauce.

Tartara
25

Locally sourced filet mignon marinated with lemon. salt and pepper, served chilled with a cream cheese fondue.

Bruschetta Siciliana
14

Toasted rustic bread topped with tomatoes and garlic finished with olive oil & fresh chopped basil

Arancino
15

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.

Carciofi Mille Fiori
18

Baked artichoke, lightly breaded and fried, served with a garlic aioli.

Insalate
 
Mista Salad
single 9/double 16

Mixed greens with a traditional Italian dressing of EVO & balsamic

Caesar Salad
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.

Caprese
16

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.

Bresaola Salad
13

Our twist on the traditional Bresaola salad, this dish includes arugula, parmigiano, Bresaola cured meat, and a lemon dressing.

Italiana
13

Fresh spinach with raisins, pine nuts, hazelnuts, gorgonzola cheese tossed in a cherry vinegrette.

 
Zuppa - Soup
Cioppino
35

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.

Primi - Pasta
 
Our Signature Carbonara
25

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
23

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.

Cacio e Pepe
23

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.

Casarecce Contadina
22

Our handmade pasta with eggplant, mushroom, zucchini, mozzarella & a touch of cream

Gnocchi Gorgonzola
20

Cheesy, comforting, and delicious, this how we like to describe our homemade gnocchi in a gorgonzola cream sauce topped with prosciutto.

Tagliatelle Antica Sicilia
28

Homemade tagliatelle with mixed seafood

infused with white wine & a touch of tomato sauce

Tagliatelle Ragu della Nonna
24

Homemade gnocchi filled with cheese in a

four cheese cream sauce

Lasagna Traditionale
20

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.

Gnocchi Funghi
23

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.

27
Spaghetti 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.

Lasagna Vegetarian
18

We wanted to make sure everyone could enjoy our lasagna. This twist on our traditional lasagna has layers of pasta filled with bechamel and mix vegetables.

Carne Entrees
 
Bistecca alla Toscana
35

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
38

Grilled filet mignon medallions in a light, spicy diavola tomato sauce with olives, capers and onions.

Agnello
28

Pistachio crusted lamb with a red wine reduction.

Filet Mignon al Funghi
35

Grilled filet mignon in a mushroom cream sauce.

Maile ai Funghi
39

Slowly cooked pork shank topped with a marsala mushroom sauce.

Pollo d’Annuzio
23

An organic and locally sourced chicken breast, fried in a delicate creamy sauce with mushroom and artichoke.

Pollo Provolone
23

An organic and locally sourced chicken breast, fried with a provolone white cream sauce topped with prosciutto.

 
Seafood Entrees
Salmone ai Pepi
30

Grilled salmon topped in a sweet vegetable and fig sauce.

Pesce all a Griglia
35

Charcoal grilled fish of the day, served with arugula and parmigiano salad.

 
Sides
Mushroom Gratinate
8

Sautéed mushrooms in white wine

Asparagi al Tartufo
8

Grilled asparagus with truffle oil

Radicchio Grigliato
8

Sautéed mushrooms in white wine

Verdure Grigliate
8

Grilled mixed vegetables

Add to any meal

Chicken    5

Shrimp   6

Salmon    8

Meat Sauce 6