2 Course dining experience
SOMETHING FROM CHEF - 1st Course
Our salad
Spring mix, shaved carrot, celery, fennel, imported sundried tomatoes, artichokes, parmigiano, house balsamic
Burrata
Imported Burrata served warm in a cast iron skillet, herbs, confit tomatoes, EVOO, garlic with toasted ciabatta
Octopus
Poached, and plated with olives, fingerling potatoes, Calabrian chili romesco, pesto, celery leaves, and pickled vegetables
Zucchini
Wood oven charred zucchini, mint, pistachio pesto, EVOO, Pecorino cream, balsamic reduction
Caponata Bruschetta
Sweet red peppers, olives, eggplant, celery, onion, golden raisins, vinified tomato sauce, ciabatta toast
Arancini
Saffron Arborio rice, San Marzano tomato sauce, peas, stracciatella, basil
Beef Carpaccio
Paper thin filet of beef, fried capers, shaved artichoke, arugula, mustard aioli, charred lemon, ciabatta toast
BREAD SERVICE - 10
House made focaccia and ciabatta served warm with EVOO and balsamic vinegar reduction
PASTA AND RISOTTO
Gnocchi
Handmade potato pasta, San Marzano sauce, stracciatella cheese, toasted breadcrumbs
Bolognese
Imported pasta, braised prime cuts, Duroc pork, fresh herbs, Barolo wine reduction, bechamel, parmigiano, San Marzano tomatoes
Shrimp Pesto
“Guitar String” pasta, U-10 Sea of Cortez shrimp, basil pesto, pine nuts, parmigiano
Ravioli w/Lobster
Chef’s handmade pasta, ½ Maine lobster finished with an “arrabiata” lobster sauce, arugula sprigs
Scallop Risotto
U15 Pan seared scallops, saffron risotto, lemon picatta sauce
Vegetable Risotto
Braised rainbow Swiss chard, saffron risotto, peas, charred carrot “bone”
Amatriciana
Imported Bucatini pasta, San Marzano tomato, guanciale, pecorino, red onions, garlic, herbs
“Dine like a Toscano”
Something from Chef • Chef’s Pasta • Steak Fiorentina195,00 $
STEAK• SEAFOOD• ET CETERA
Filet of Beef
USDA Prime 8oz wood fire grilled center cut steak topped with garlic herb or truffle butter
Steak Fiorentina
48oz USDA Prime Porterhouse steak for two, grilled over our wood fire, and carved tableside. Offered with Barolo wine sauce, arugula salad
Cioppino
Seasonal fish, shrimp, scallops, ½ Maine lobster, saffron tomato broth, house made ciabatta
Porchetta
Duroc pork belly and sirloin roasted in our wood oven, baked heirloom polenta, cherry mostarda, braised red chard
Vesuvio
Half organic Mary’s heritage chicken roasted in our wood hearth, lemon, garlic, rosemary, peas
Branzino
Pan seared European Striped Bass, herb vinaigrette, sauteed spinach, charred lemon
Lamb
Two 8oz wood fire grilled “porterhouse” chops, pistachio mint pesto, panzanella salad, shaved fennel, celery
New York Strip Steak
16oz USDA Prime steak wood oven grilled, garlic herb or truffle butter
ACCOMPANIMENTS
Crispy Potatoes
Braised Swiss Chard Sauteed Spinach
Wild Mushrooms
Creamy Polenta
Wine List by the Glass
Our wine list is curated by a sommelier, certified by the Court of Master Sommeliers™
SPARKLING
Moscato D’Asti- La Spinetta
Prosecco- Valdobbiadene | Santome
Pinot Noir- Veneto | Le Contesse Rosé
Chardonnay- Daou
Lambrusco- Emilia Romagna | Donelli
WHITE
Chardonnay- Paso Robles | Daou
Falanghina- Campania | Fontavecchia
Pecorino- Abruzzo | Agriacosimo
Pinot Grigio- Friuli Venezia | Borgo Boschetto
Rosé- California | Hogwash
Rosé- Toscana | Dogajolo
Sancerre | Domaine Serge LaPorte
Sauvignon Blanc- NZ | Hooks Bay
Soave Classico-Veneto | Bixio
Vermentino- Sardegna | Contini
RED
Cabernet Sauvignon-Napa | Pine Ridge “Travelers”
Cabernet Sauvignon- Toscana | Corte Medicea
Corvina Blend- Valpolicella | Luciano Arduini
Merlot- Sonoma | Alexander Valley Vineyards
Montepulciano D’Abruzzo- Abruzzo | Riporta
Nebbiolo- Langhe | Dezzani
Nero D’Avola- Sicilia | Firriato
Pinot Noir- Willamette Valley | Laurelwood
Chianti Classico | Nozzole
Super Tuscan- Toscana | Isabella
BEER
Blue Moon6,00 $
Church Music (draft)8,00 $
Coors Light (draft)6,00 $
Four Peaks Kilt Lifter7,00 $
Guiness7,00 $
Heineken Zero6,00 $
La Fin Du Monde8,00 $
Michelob Ultra6,00 $
Peroni (draft)7,00 $
Stella7,00 $
LIBATIONS - 18
Summer in Toscana:
Italicus, gin, muddled mint, Elderflower liqueur, club soda, Campari float o ered over “top hat” ice
Italian MAN:
High West Bourbon, Montenegro Amaro, bitters, sweet vermouth, Italian cherry
Sicilian Lemon Drop:
Limoncello, Solerno blood orange liqueur, vodka, lemon lime soda, lemon sugar rim
Spritz:
Lambrusco or Prosecco, Aperol, club soda, charred orange peel
If Leo were Cosmo:
Ketel One Peach Orange vodka, cranberry elixir, Solerno blood orange liqueur, lime juice, lemon twist
Michelangelo’s Midnight Oil:
Espresso, vanilla vodka, Frangelico, cream liqueur, espresso sugar rim
Galileo’s Chocolate Dream:
Gabriello chocolate liqueur, Frangelico, vanilla vodka, cocoa sugar rim