Thursday October 8, 2026

Sausage Stuffed Mushrooms 15

brown demi glaze sauce

Calabasas Salad 15

chopped romaine, tomato, red onion, prosciutto, chickpeas, fresh mozzarella & grated cheese with a red wine vinaigrette

Meatball & Onion Bar Pie 16

Burrata 16

sliced tomatoes, roasted peppers arugula, balsamic vinaigrette

Mussels & Cherry Peppers 18

In a white wine sauce

Baked Cheese Ravioli 24

with peas in a bolognese sauce

Gnocchi Alfredo 24

with sauteed chicken topped with reggiano cheese

Paccheri Boscaiola 23

crumbled sweet sausage, pancetta, mushroom in a pink sauce

Fettuccini Gamberetti 32

shrimp, broccoli rabe & tomatoes in garlic & oil

Chicken Gimingiano 30

breaded chicken cutlet topped with sauteed spinach, mozzarella & a brown sauce with mushrooms served with mixed vegetables & potato croquette

Grilled Ribeye Pork Chop 32

grilled rib-eye cut pork chop topped with hot & sweet peppers served with mixed vegetables & potato croquette

Veal Rosemarina 32

sautéed veal scallopini with sun-dried tomatoes & fresh rosemary in a lemon wine sauce with mixed vegetables & potato croquette

 Grouper al Forno 34

battered filet and shrimp with roasted garlic, tomato and basil in a lemon wine sauce with mixed vegetables & potato croquette

Swordfish Livornese 34

  red onion, capers and olives in a light tomato sauce with mixed vegetables & potato croquette

Monkfish Fra Diavolo 34

sauteed medallions with new zealand calms with red pepper flakes & garlic in a light tomato sauce served over linguini

Tuna Au Poivre 38

 pan seared peppercorn crusted tuna topped with an au poivre sauce with sauteed spinach and potato croquette