Dinner

Meatballs | pork and beef meatballs braised in tomato sauce

Assorted Italian Salami | chef's choice, ask server for details

Beef Carpaccio | venetian-style raw beef tenderloin, housemade aioli, olives, capers, meyer lemon, and arugula

grilled mediterranean octopus with lemongrass puree

crispy fried calamari served with a spicy tomato sauce

traditional eggplant parmigiana, organic eggplant, 24-month aged parmigiana, fresh mozzarella

Vegetarian

fluffy semolina gnocchi, black truffle sauce, organic butter, parmigiano- reggiano

Vegetarian

Steamed Mussels I black mussels in tomato broth

Artichoke Salad | cured artichokes, extra virgin olive oil, parsley, lemon, sliced tomato

Vegan

Fennel & Orange Salad | crunchy sliced fennel, olives, orange, red onions, lemon

Vegan

Tricolor Salad | mixed green salad tossed with cherry tomatoes in a balsamic dressing and served with shaved parmesan

Vegetarian

Caprese Salad | organic heirloom tomatoes, buffalo mozzarella, campania basil, balsamic, olive oil

Vegetarian

Asian Pear and Burrata | white wine-poached asian pear, balsamic reduction, imported pugliese burrata

Vegetarian

Beet Salad I beets, caramelized walnuts, oranges, mint and crumbled goat cheese

Caesar Salad | romaine hearts tossed with home-baked croutons, white anchovy, parmigiano-reggiano, and classic caesar dressing

Chopped Salad I chopped romaine hearts, garbanzo beans, cherry tomatoes, cucumber, and pistachio mortadella with red wine vinegar and shaved parmigiano- reggiano

Spaghetti, fresh cherry tomatoes, basil, onions, garlic, extra virgin olive oil

Vegan

penne pasta tossed with eggplant, onions, and spicy tomato sauce, topped with ricotta cheese on top

Vegetarian

Italian homemade lasagne sheets, veal and pork ragu, béchamel sauce, and parmigiano-reggiano, baked in a wood-fired oven

homemade papardelle tossed with a wild boar ragu sauce

traditional bolognese sauce made with veal and pork, tossed with house tagliatelle pasta

homemade pasta with beef tenderloin, asparagus, cherry tomatoes, wild arugula, white wine garlic sauce finished with shaved parmesan cheese

Butternut squash ravioli filled with ricotta cheese and pistachios with brown butter and sage

housemade bucatini, guanciale, pecorino romano, cracked pepper, extra virgin olive oil

VG | traditional potato gnocchi tossed with our fresh pesto sauce

Vegetarian

homemade linguini pasta, tossed with manila clams, white wine, extra virgin olive oil, garlic, and chili flakes

Primo's orecchiette with homemade sausage, organic broccolini, white wine, garlic, sicilian chili, pecorino romano

risotto with mussels, clams, calamari, shrimp and cherry tomatoes in a shrimp stock

classic tomato sauce, basil, and mozzarella

Vegetarian

artichokes, mushrooms, and prosciutto

Mozzarella pizza with truffle sauce

Vegetarian

Spicy soppressata calabrese, fresh mozzarella, parmigiano reggiano

white pizza with mozzarella, homemade sausage and brocollini

mortadella, pistachio, pesto and burrata cheese

Chicken Parmesan | lightly pounded chicken breast, breaded and fried, served with broccolini and roasted potatoes

Mary’s Chicken | pan-seared half deboned chicken served with mixed vegetables and roasted potatoes, finished with caper sauce

Thin veal topped with prosciutto and sage cooked in white wine butter sauce and served with polenta and veggies

Filet Mignon | pan-seared beef tenderloin served with baby carrots, yukon potato puree, finished with green peppercorn sauce

Braised Lamb Shank | slow oven-braised lamb shank served with rich, creamy polenta and asparagus

Salmon with Pistachio Crust | crispy skin salmon crusted with pistachio, served with broccolini & roasted potatoes

Whole Mediterranean Sea Bass | whole baked mediterranean sea bass with artichokes & escarole

Tomahawk Pork Chop | herb-roasted potato, roasted heirloom tomatoes, balsamic reduction

8 oz breaded chicken breast with arugula, cherry tomatoes, shaved Parmegiano Reggiano tossed with lemon dressing