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Mediterranean olives, fresh garlic, and unfiltered olive oil.
(4 pc.) Prosciutto wrapped Ahi tuna seared with a roasted pepper sauce. Served rare.
(2 pc.) Fried Sicilian rice balls stuffed with mozzarella cheese. Served with Nonna’s simple tomato sauce.
Focaccia bread, house-herbed farmer’s cheese, and house-cured salmon.
(3) Marinated lamb skewers with a minty yogurt sauce.
(4 oz.) Tossed with fresh tomato sauce, garlic, white wine, and herbs.
Chef's choice salumi board. Assorted Italian cold-cuts, grilled vegetables, and oven-roasted olives. Served with crostini.
Imported provolone, mozzarella, and Gorgonzola cheese. Served with seasonal honey, Leoci’s jalapeño raspberry jam, and crostini.
Seedless watermelon, cucumber, strawberries, feta cheese, mint, and lemon pepper vinaigrette.
Classic house dressing, romaine lettuce, herbed croutons, and Parmigiano-Reggiano cheese.
Baby kale, red onion, goat cheese, caramelized walnuts, strawberry vinaigrette, and roasted pumpkin.
Beets, burrata cheese, Roma tomato wedges, arugula, extra virgin olive oil, and basil.
Sliced fresh mozzarella cheese, tomatoes, sweet basil, and a balsamic glaze.
(12 in.) Imported San Marzano tomato sauce, fresh mozzarella cheese, and basil on a Neapolitan Italian crust.
(12 in.) Tomato sauce, mozzarella, fresh arugula, and prosciutto di parma on a Neapolitan Italian crust.
(12 in.) Light tomato sauce, fresh mozzarella, spicy calabrese salami, roasted red peppers, and drizzled local honey on a Neapolitan Italian crust.
Layered handmade pasta with fresh tomato, chef’s family traditional meat sauce, mozzarella, and Parmigiano-Reggiano. Served with bread.
Radiatori pasta with sliced house-made Mercato’s sausage and broccolini in a white wine herb cheese sauce. Served with bread.
Handmade ravioli stuffed with fresh ricotta cheese, sautéed garlic spinach, and Parmesan cheese. Served with bread.
Wild mushroom filled pasta purses with a house-made four cheese truffle sauce. Served with bread.
House-made meatballs tossed in a fresh tomato sauce, house-made spaghetti, and Parmigiano-Reggiano cheese. Served with bread.
Homemade pappardelle pasta with Hunter Cattle Company ragù and San Marzano tomato and cream. Served with bread. *Ragù made of beef, pork, and veal.
Angel hair pasta with fresh tomato and basil sauce, zucchini, yellow squash, and asparagus. Topped with Parmigiano-Reggiano cheese. Served with bread.
Homemade spaghetti pasta, smoked pancetta, onion, and pecorino Romano cheese. Topped with a farmer’s poached egg. Served with bread.
Creamy mushroom risotto with chef’s selection of seasonal vegetables. Topped with grilled filet tips. Served with bread.
(8 oz.) Basil, mint, and pesto-crusted lamb chops. Served with a vegetable couscous and tomato jam.
Braised short ribs with crispy gnochetti sardi. Served with imported Gorgonzola brick oven Brussels sprouts.
(7 oz.) Fresh scored flounder fillet with chef’s assorted vegetables. Served with a crispy pancetta mash topped with Meyer’s lemon caper butter sauce.
Fried chicken scaloppine tossed in marsala wine. Served with a creamy mushroom risotto.
Classic house-made pappardelle pasta tossed in a rich and creamy garlic Parmesan cream.
Filled with sweet ricotta cheese and chocolate shavings.
Chocolate hazelnut budino filling with a flaky tart shell. Topped with crushed hazelnuts.
(16 oz.) To-go cup.
(16 oz.) To-go cup of Lipton iced tea.
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