Ristorante Italiano



Buffalo Mozzarella from Italy, Fresh Basil, Sicilian Sea Salt, San Marzano Tomato Sauce, Parmigiano Reggiano, Extra Virgin Olive Oil

Capers and Olive -19

Sicilian Salt Cured Capers, Kalamata Olives, Buffalo Mozzarella from Italy, Wild Oregano, Garlic

Pepperoni and Mushroom-21

Buffalo Mozzarella from Italy,Salumeria Biellese Artisan Pepperoni, Organic Mushrooms, San Marzano Tomato Sauce, Wild Dried Oregano

Sausage and Roasted Red Peppers-22

Buffalo Mozzarella from Italy, Goat Cheese, Kuhn Farm's Sausage, Roasted Red Peppers, Garlic, Parmigiano Reggiano 


Minestrone Soup-10

Our own Pork and Chicken Broth with Cabbage, Zucchini, Onions, Tomatoes, Carrots, Celery and topped with Basil Pesto and Grated Parmigiano Reggiano Cheese

Eggs Sardegna- 12

Hard Boiled Egg Halves napped with Marie Rose Sauce, Italian Anchovies, Sicilian Salt Cured Capers Finely Diced Red Onions.

Polpette Italiano-12

Italian Meatballs made with Kuhn Farm's Heritage Pork and B2 Ranch Pastured Veal with Calabrian Chili Paste, Garlic, Mirepoix, and served with San Marzano Tomato Marinara Sauce

Oysters Rockefeller -18

East Coast Oysters, Spinach, Cream and Parmigiano Topping


Lemon, Mint and Ricotta Ravioli-22

House made pasta sheets filled with spinach and Di Stefano Ricotta with a tough of nu

Fettuccine Alfredo with Guff Shrimp - 28

House made fresh Fettuccine Noodles tossed in our classic recipe, made to order Alfredo Sauce and topped with 8 Wild Gulf Shrimp and Parmigiano Reggiano 

Lasagna alla Valeria - 26

House made fresh Pasta Sheets layered with our House Bolognese and Besciamella Sauces and Parmigiano Reggiano. Served with Zucchini and Roasted Red Pepper Medley


Shrimp Valeria-28

Eight large Gulf Shrimp lightly egg battered, pan sauteed till slightly crispy, then napped with a white wine, lemon butter sauce and topped with shaved Parmigiano Reggiano cheese and served with  Zucchini and Roasted Red Pepper Medley and buttered Jasmine rice.

Eggplant Parmigiana-22

Lightly breaded, lightly pan sauteed in extra virgin olive oil till crispy, topped with Buffalo Mozzarella,  Basil and House Marinara Sauce.  Served with Zucchini and Roasted Red Pepper Medley

Branzino Filet with Port Sherry Sauce-32

Pan Seared and served over Potato Mousseline with Roasted Asparagus and Mushrooms

Pork Saltimbocca alla Romana - 34

Sage and Prosciutto topped heritage Bone -In Pork Chop pounded thin, pan sauteed and finished with white wine and butter sauce. Served with Butter & Garlic Pacheri Pasta and Zucchini Roasted Red Pepper Medley

Veal Francesco-32

Tender minced veal combined with sauteed carrots and mushrooms and formed into packets which are gently pan fried till tender and crispy and topped with lemon caper Butter Sauce. Served with cucumber dill salad and jasmine rice

Veal Milanese - 34

Bread Crumbed Veal Medallions, Buttered Pacheri Pasta tubes, Zucchini and Roasted Red Pepper Medley and Arugula, Cherry Tomato and Mozzarella Salad on top of the Milanese

Kuhn Farm's Heritage Pork Chops-34

Pan Seared Pork Chops with Sweet  and Sour Red Peppers and Onions, Potato Mousseline

Wagyu Beef alla Nico-38

Pan Seared Aussie Wagyu Beef Filet Strips, topped with Buffalo Mozzarella, San Marzano Tomato Sauce and Kalamata Olives. Served with Potato Mousseline and Sauteed Asparagus

Tagliata di Manzo-38

Tender Wagyu Beef Filet , Pan Seared and served with Kuhn Farm's Arugula Salad , Potato Mousseline and Roasted Tomato with Parmesan and Cracker Crumb Topping