Dinner Menu

Menus
  • Cheese Board 13
    Imported Cheeses (Asiago-Brie-Gorgonzola) + Olives + Crostini + Fig Jam + Fresh Pears

    Combo Board 16
    Imported Cheeses (Asiago-Brie-Gorgonzola) + Cured Meats (Prosciutto-Soppresata-Mortadella) Olives + Crostini + Fig Jam + Fresh Pears

    Fritto Misto 14
    Crispy Calamari + Zucchini + Spicy Marinara Dip

    Crostini Pesto 12
    Toasted Ciabatta + Basil Pest + Fresh Mozzarella + Prosciutto

    Polpette 11
    Baked Homemade Meatballs + Pomodoro Sauce + Shaved Parmesan

    Carpaccio Cipriani 14
    Thin Sliced Raw Beef Filet + Mustard Dressing + Arugula + Shaved Parmesan

    Cozze E Vongole 14
    Clams + Mussels + Chorizo + White Wine + Herb Butter + Chili

    Vasi (Mini Mason Jar Served With Crostini) 11
    Eggplant Olives Tapenade + Artichokes + Herb Goat Cheese + Basil

    Caprese 12
    Organic Heirloom Tomatoes + Fresh Mozzarella + Basil Pest0

    Burrata E Prosciutto 16
    Fresh Buttermilk Mozzarella + Prosciutto di Parma + Organic Baby Arugula + Extra Virgin Olive Oil

    Crostini Pomodoro 9
    Toasted Ciabatta + Cherry Tomatoes + Fresh Basil

  • Add: Chicken 5/ Salmon 7/ Shrimp 9

    Mediterranean 10
    Organic Romaine + Tomatoes + Red Bell Pepper + Cucumber + Olives + Red Onions + Feta + House Mint Lemon Dressing

    Beets 10
    Organic Beets + Baby Field Greens + Goat Cheese + Spicy Almond + Citrus Dressing

    Spinach 10
    Organic Baby Spinach + Mushroom + Cherry Tomato + Crispy Prosciutto + Baked Goat Cheese + House Vinaigrette

    Italian Farro 11
    Organic Baby Kale + Asiago Cheese + Tender Farro + Cucumber + Artichokes + Oil & Vinegar

    Kale Caesar 11
    Organic Baby Kale + Romaine Lettuce + Parmesan Chips + Thin Crostini + House Caesar Dressing

  • SEAFOOD PASTA

    Linguini Pescatora 26
    Mussels + Clams + Shrimp + Fish + Calamari + Spicy Pomodoro Sauce

    Ravioloni Di Granachio 28
    Crab Ravioli + Crispy Sage + Artichoke Cream Sauce

    Pappardelle GamberI 25
    Jumbo Shrimp + Garlic + White Wine + Spicy Marinara Sauce

    Linguine Vongole 19
    Manila Clams + Garlic + White Wine + Clam Sauce

    Paccheri Al Pesci 26
    Fresh Fish Variety Of The Day + Large Tube Pasta + Pink Vodka Sauce

    MEAT PASTA

    Spaghetti Polpette 18
    Homemade Beef Meatballs + Mozzarella Cheese + Basil + Pomodoro Sauce

    Tagliatelle Piccata 19
    Grilled Chicken Breast + Wild Mushroom + Lemon Butter Caper Sauce

    Penne Michelangelo 19
    Grilled Chicken + Sun Dried Tomatoes + Cherry Tomatoes + Brandy Tomato Cream Sauce

    Paccheri Al Sugo 24
    Large Tube Pasta + Short Rib + Tomato Red Wine

    Lasagna Pasticciata 18
    Bolognese + Béchamel + Mozzarella + Ricotta + Aged Parmigiano + Baked To Order

    VEGETARIAN PASTA

    Ravioli Di Formaggio 16
    Four Cheese Ravioli + Roasted Cherry Tomatoes + Basil + Garlic Pomodoro Sauce

    Tagliatelle Primavera 17
    Zucchini + Scallions + Cherry Tomatoes + Spinach + Artichokes + Pomodoro Sauce

    Gnocchi Pesto 17
    Potato Dumpling + Basil Pesto + Cream + Parmigiano

  • SEAFOOD

    Salmon San Remo 28
    Alaskan Salmon + Sun Dried Tomatoes + Scallions + Marsala Wine + Artichokes + Pine Nuts + Baby Carrots + Garlic Spinach

    Fish Of The Day M.P.
    Local Fresh Caught

    Risotto Pescatora 28
    Arborio Rice + Mussels + Clams + Shrimp + Fish + Calamari + Light Pomodoro Sauce

    CHICKEN

    Pollo Parmigiana 27
    Pan Fried Organic Chicken Breast + Pomodoro Sauce + Fresh Mozzarella + Fingerling Potatoes + Organic Baby Carrots

    Pollo Genovese 27
    Organic Chicken Breast + Pesto Crust + White Wine Sauce + Crispy Polenta + Organic Baby Carrots

    MEAT

    Scaloppine Marsala 32
    Veal Medallions + Marsala Wine Sauce + Vegetable Farro + Zucchini

    Mediterranean Lamb Chops 39
    Marinated Grilled Lamb Chops + Fingerling Potatoes + Vegetable Cous Cous

    Filetto Al Gorgonzola 39
    8oz. Filet + Gorgonzola Crust + Portobello + Balsamic Glaze + Roasted Sweet Potato + Zucchini

    Ossobuco D’agnello Toscano 30
    Slow Braised Lamb Shank + Porcini + Saffron Risotto

    Short Ribs Barolo 28
    Braised Boneless Short Ribs + Barolo Wine Sauce + Gremolata + Potato Zucchini Mash

    NY Steak 36
    Roasted Garlic + Fresh Rosemary + Baby Carrots + Fingerling Potatoes

Wine Menu

  • WHITE WINES

    Pol Clement
    France – 10.00

    Avissi, Prosecco DOC
    Italy – 7.50

    Chardonnay, William Hill
    Central Coast – 8.25

    Chardonnay, Sonoma Cutrer “Russian River Ranches”
    Russian River – 12.00

    Chardonnay, Ferrari Carano
    Sonoma – 13.00

    Sauvignon Balnc, Joel Gott
    California – 8.00

    Sauvignon Blanc-Pinot Grigio, Riesling-Cuvee Natalie Brander
    Santa Barbara – 8.75

    Pinot Grigio, Bella Sera
    Veneto – 8.25

    Riesling, Fess Parker
    Santa Barbara – 8.25

    White Zinfandel, Sutter Home
    California – 7.25

  • A-0      Avissi Prosecco
    Italy – 30.

    A-1      Bailly Lapierre, NV
    France – 55.

    A-2      Moët & Chandon “Imperial” NV
    France – 140.

    A-3      Louis Roederer “Brut Premier” NV
    France – 120.

    A-4      Dom Perignon 2000
    France – 275.

    A-5      Louis Roederer Cristal 1999
    France – 500.

  • A medium to full-bodied wine with rich apple and citrus flavors and sometimes a butter tone from fermentation and aging in oak barrels; a good choice for simply prepared seafood and poultry dishes.

    C-0      William Hill
    Central Coast – 33.

    C-1      Gainey
    Santa Ynez – 39.

    C-3      Sonoma Cutrer “Russian River Ranches”
    Russian River – 48.

    C-4      Trefethen Estate
    Napa – 51.

    C-5      Ferrari Carano
    Sonoma County – 52.

    C-7      Nickel & Nickel Turchard Vineyard
    Sonoma – 85.

    C-9      Cakebread Cellars
    Napa – 88.

    C-10    Far Neinte
    Napa – 92.

  • D-0      Kato Sauvignon Blanc
    Marlborough – 33.

    D-1      Sauvignon Blanc, Joel Gott
    California – 32.

    D-2      Sauvignon Blanc, Silverado Miller Ranch
    Napa – 49.

    D-3      Sau Blanc-PinotGris,Riesling Cuvee’ Brander2008
    Santa Barbara – 35.

    D-4      Riesling, Fess Parker
    Santa Barbara – 32.

    D-5      White Zinfandel, Sutter Home
    California – 29.

    D-6      Fume Blanc, Ferri Carano
    Sonoma County – 37.

  • CARBERNET SAUVIGNON

    Full-bodied with rich currant flavors but can be somewhat rough (tannic) when young; best with beef and lamb dishes. Cabernets are almost always aged in oak and should age several more years in the bottle.

    E-0      Main Street 2011
    Napa – 33.

    E-1      Excelsior 2013
    South Africa – 37.

    E-2      Hess Estate, Allomi 2012
    Napa – 52.

    E-3      Flora Springs Estate 2012
    Napa – 73.

    E-5      Heitz Cellars “Napa” 2010
    Napa – 86.

    E-6      Silverado Vineyards 2010
    Napa – 88.

    E-7      Stag’s Leap Winery 2012
    Napa – 90.

    E-8      Hess Collection 2010
    Mt. Veeder – 95.

    E-9      Jordan 2010
    Alexander Valley – 125.

    E-10    Chimney Rock 2011
    Napa – 115.

    E-12    Cakebread Cellars 2012
    Napa – 145.

    E-11    Silver Oak 2010
    Alexander Valley – 160.

    E-13    Nickel & Nickel CC Ranch 2012
    Napa – 220.

    E-14    Caymus 40th Anniversary 2012
    Napa – 170.

    E-18    Far Niente 2011
    Napa – 195.

    E-19    Heitz Cellars “Martha’s Vineyard” 2006
    Napa – 250.

    E-21    BV Georges De Latour “Private Reserve” 2004
    Napa – 220.

    PINOT NOIR

    More delicate than Cabernet and Merlot with strawberry and tea-leaf aromas and flavors. Excellent with grilled salmon, roasted chicken, and grilled lamb.

    H-1      Bridlewood 2013
    Santa Barbara – 35.

    H-2      Steele 2012
    Carneros – 51.

    H-3      Talbott Sleepy Hollow Vineyard 2012
    Monterey County – 63.

    H-4      Domaine Droughin 2013
    Oregon – 71.

    H-5      Gainey 2011
    Santa Rita Hills – 50.

    H-6      Gary Farrell 2012
    Russian River – 80.

    H7       Sonoma Cuter 2013
    Russian River Valley – 67.

    [/themify_col]

    MERITAGE AND PROPRIETARY BLENDS

    Meritage: wines, which are made from the Bordeaux-established style of blending Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot.

    F-1      Ferrari-Carano Siena 2012
    Sonoma – 39.

    F-2       Conundrum 2012
    California – 45.

    F-3      Duckhorn “Paraduxx” 2011
    Napa – 91.

    F-4      Flora Springs “Trilogy” 2009
    Napa – 125.

    F-5      Dominus Estate 2011
    Napa – 319.

    F-6      Opus One 2011
    Napa – 251.

    F-7      Ique, Malbec 2013
    Argentina – 37.

    MERLOT

    Similar to Cabernet but softer and fruitier with cherry-red berry flavors and hints of tobacco. Merlots are often less tannic and lusher than Cabernets, though still full-bodied and deep in color.

    G-1      Maggio 2012
    Lodi – 33.

    G-3      Clos Pegase “Mitsukos Vineyard” 2011
    Carneros – 51.

    G-4      Nickel & Nickel Suscol Ranch 2012
    Napa – 93.

    G-5      Ferrari Carano 2012
    Sonoma County – 57.

    ZINFANDEL

    California’s native red and perhaps the most versatile wine grape, making everything from blush wines (White Zinfandel) to rich heavy reds and even ports. Has a zesty, berryish flavor that is perfect for tomato-sauce pasts, pizza, and grilled and BBQ’d meats.

    I-2 Terra d’Oro 2013
    Amador County – 35.

    I-3 “Cigar Zin” 2012
    Napa – 49.

    I-4 Force of Nature 2013
    Paso Robles – 42.

    I-5 Dry Creek Vineyard, Old Vine Zin 2012
    Dry Creek Valley – 65.

    I-6 Chateau Montelena 2011
    Napa – 75.

    SYRAH/SHIRAZ AND PETITE SIRAH

    A hearty, spicy red that excels in France’s Rhone Valley, California, and Australia where it is known as Shiraz; wonderfully wild blackfruit aromas and flavors with overtones of black pepper spice and roasting meat. Great with steak, wild game, lamb, stews, etc.

    J-1       Petite Sirah, La Storia 2013
    Alexander Valley – 40.

    J-2       Syrah, Consilience 2012
    Santa Barbara – 45.

    J-3       Shiraz, Sibilings Leeuwin Estate 2005
    Australia – 62.

  • VENETO

     K-1      Valpolicella Classico, Tedeschi Lucchine 2013 – 33.

    K-2      Amarone Classico, Speri 2010 – 155.

    K-3      Campofiorin, Ripasso, Masi 2011 – 38.

    K-4      Amarone, Tedeschi 2010 – 95.

    K-5      Montepulciano d’ Abruzzo Fantini 2013 – 32.

    K-6      Allegrini Palazzo Della Torre 2010 – 41.

     PIEMONTE

     L-1      Dolcetto Di Dogliani, Luigi Einaudi 2012 – 50.

    L-2      Gattinara, Travaglini 2008 – 67.

    L-3      Barbera D’Asti, Michele Chiarlo “La Court” 2007 – 106.

    L-4      Barbera, D’ Asti Superiore, Michele Chiarlo 2011 – 42.

    L-5      Barolo, Marchese Di Barolo 2009 – 95.

    L-6      Barbaresco, Michele Chiarlo 2011 – 75.

    L-7      Barolo, Zonchera, Ceretto 2010 – 118.

    L-8      Barolo, Luigi Einaudi 2009 – 120.

    L-9      Barolo, Brunate Ceretto 2007 – 204.
     TOSCANA

    M-1     Chianti DOCG, Toscolo 2013            – 33.

    M-2     Chianti Classico, “Il Molino” 2011 – 50.

    M-3     Chianti Rufina Riserva, Nippozano Marchesi de Frescobaldi 2011 – 57.

    M-4     Chianti Classico Riserva, Nozzole 2011 – 65.

    M-6     Chianti Classico Riserva, Ruffino “Ducale Gold” 2010 – 90.

    M-7     Rosso Di Montalcino, Castello Banfi 2013 – 50.

    M-8     Rosso Di Montalcino, Silvio Nardi 2012 – 52.

    M-9     Brunello Di Montalcino, Torre Guelfa 2009 – 95.

    M-11   Burnello Di Montalcino, Castello Di Banfi 2009 – 140.

  • Categories of wines produced that do not follow the strict laws requiring the use of Sangiovese and other Italian grape varieties. Often referred to as “New World” in style and taste, these wines represent some of Tuscany’s most renowned wines produced today.

    N-1      Frescobaldi, Remole 2013 – 38.

    N-3      Monte Antico, 2009 – 43.

    N-4      Insoglio, Tenuta Di Biserno 2013 – 60.

    N-5      Campaccio, Terrabianca 2010 – 65.

    N-6      Crognolo, Tenuta Setti Ponti 2012 – 77.

    N-8      Tiganello 2011 – 230.

    N-9      Guado Al Tasso, Piero Antinori 2010            – 264.

    N-10    Solaia, Piero Antinori 2001 – 300.

    N-13    Ornellaia, Tenuta Dell Ornellaia 2008 – 325.

    N-14    Sassicaia, Tenuta San Guido 2007 – 325.

    Sicily

    N-15    Tancredi, Donnafugata 2009 – 80.

  • HALF BOTTLE SELECTIONS

    O-0      Pol Clement
    France             split 10.

    O-1      Chardonnay, Cakebread Cellars
    Napa               44.

    O-2      Cabernet Sauvignon, Ladera 2012
    Napa Valley     45.

    O-3      Pinot Noir, Saintsbury, 2012
    Carneros          31.

    O-4      Chianti Classico, Felsina, 2010
    Toscana           33.

    O-5      Super Toscana, Campaccio 2009
    Toscana           43.

    O-6      Amarone, Campagnola 2009
    Veneto             50.

    DESSERT WINE

    P-0      Moscato D’Asti, Bella Donna
    Piedmonte       33.

    P-2      D’Arenberg, “The Stump Jump”
    Australia         32.

HOURS
Dinner served daily beginning at 4:00pm

 

ADDRESS
644 5th Avenue, San Diego, CA 92101
PHONE
619-235-8144
 
PARKING
Metered street parking
Paid garage located on 6th Ave. and Market St.