Enoteca Rossa

Crispy risotto croquettes stuffed with mozzarella and sausage, served with house-made spicy sugo rosso

Delicate risotto with long-stem artichokes and creamy goat cheese

An assortment of artisanal bruschetta featuring cannellini beans with white anchovy, crispy artichoke, and vine-ripened tomato with fresh basil

Traditional tomato, garlic and basil

Wood-fired Italian sausage served with roasted peppers (add burrata for an extra layer of richness)

A curated selection of capicola, soppressata, and seasonal cheeses (please inquire for current offerings)

Lightly fried calamari and shrimp served with a bright lemon tarragon aioli

Creamy risotto infused with bright Meyer lemon, complemented by tender asparagus

House-made meatballs topped with melted mozzarella in a rich tomato sauce

Creamy risotto with crimini mushrooms, enhanced by a subtle hint of truffle and finished with Parmigiano Reggiano

Tender mussels simmered in San Marzano tomato sauce with fragrant oregano

Creamy risotto with Parmigiano Reggiano

Grilled octopus paired with crispy potatoes, tomatoes, olives, and capers in a delicate lemon butter sauce

Fresh ahi tuna delicately dressed with a spicy soy vinaigrette, complemented by mango and avocado

Organic baby spinach with roasted beets, walnuts, and goat cheese, tossed in a house vinaigrette

Fresh mixed greens with farm egg, carrots, and cucumber, lightly dressed in house vinaigrette

Crisp romaine hearts with croutons and Parmigiano Reggiano (add white anchovy for enhanced depth)

Heirloom tomatoes layered with fresh mozzarella and basil, finished with olive oil

Seared ahi tuna over spring mix with tomatoes, radish, cucumber, red onion, olives, boiled egg, and feta, dressed in house vinaigrette

Spring mix with tomatoes, radish, cucumber, red onion, olives, boiled egg, and feta, dressed in house vinaigrette.

Creamy burrata with fresh tomato, prosciutto, seasonal melon, and peppery arugula

Crisp romaine hearts with croutons and Parmigiano Reggiano (add white anchovy for enhanced depth for $4)

Endive, radish, arugula, mandarin orange and walnuts over burrata with a citrus vinaigrette

A comforting blend of ripe tomatoes simmered with fresh basil, finished with a smooth, velvety texture and balanced, savory depth

Classic beef-based onion soup topped with toasted croutons and melted provolone cheese

Anna Pizza is a classic, richly layered pie featuring a robust red sauce and creamy melted mozzarella, topped with savory sausage and pepperoni. Earthy mushrooms and briny Niçoise olives add depth, while roasted red peppers bring a subtle sweetness and charred aroma. Finished with fresh basil for a fragrant, herbaceous lift, every bite delivers a balanced, bold Italian-inspired flavor.

Classic pie with red sauce and mozzarella cheese, cooked to perfection in a wood-fired oven

Olive oil–based pizza topped with creamy Taleggio cheese, peppery truffled arugula, delicate prosciutto, and finished with shaved raggioni for a rich, savory balance.

San Marzano tomato sauce with mozzarella, capicola, pepperoni, calabrese, and Calabrian chili oil

Truffle cream base sauce, mixed mushrooms, and mozzarella, with optional sausage added for a rich, bold flavor.

Olive oil, herbed ricotta goat cheese, tomato confit, niçoise olives, long stem artichokes. Finished with arugula Reggiano

Red sauce, mozzarella, fresh tomato, fresh basil, finished with shaved Reggiano

Olive oil base, mozzarella, ricotta, roasted garlic, Candelari’s Italian sausage, roasted red pepper, fresh basil

Olive oil base. Taleggio cheese, truffled arugula, and fresh green pear on top.

Red sauce, all natural pepperoni, mozzarella

Off menu item- chef will make still. Ricotta, mozzarella, assorted veggies.

Fresh in-house tortellini filled with lump crab meat and mascarpone, served in a champagne beurre blanc sauce.

Linguini with a luxurious medley of clams, mussels, shrimp, and calamari, gently simmered in a San Marzano tomato sauce with garlic, white wine, and herbs.

Fresh linguini tossed with clams, mussels, shrimp, and calamari, sautéed garlic, parsley, white wine, and extra virgin olive oil, finished with a light, aromatic seafood broth.

Delicate capellini pasta with slow-simmered fresh tomatoes, garlic, and basil.

House-made fettuccine with sautéed peas and mushrooms, topped with wood-fired grilled chicken breast and finished in a velvety Parmesan béchamel sauce.

Traditional meat sauce with fresh tagliatelle pasta

House-made ravioli filled with tender slow-braised short rib, served in a creamy mushroom demi-glace for a deep, savory finish.

Pan-seared chicken breast finished in a rich sauce of wild mushrooms and Florio Marsala wine. Served alongside creamy Parmesan risotto.

Italian style breaded chicken breast, mozzarella, tomatoes, parmesan cheese and tomato sauce. Served with fettucine al pomodoro

Baked layered eggplant with mozzarella cheese, tomato and marinara sauce topped with parmesan

Pan-seared fresh salmon filet, capers, red grape tomatoes, niçoise olives in a white wine sauce with asparagus and capellini in bianca sauce

Skewered gulf shrimp and large scallops wood-fired then laid over a bed of Lemon risotto and Bianca sauce

Molten chocolate cake topped with Nutella. Served with a scoop of gelato. Gluten Free.

Vanilla Bean custard topped with hard flame-kissed sugar

Seasonal blackberry crostata served with vanilla gelato.

Rich and creamy with a dose of espresso

Two U10 diver scallops served with brussel sprouts in a blood orange reduction

Wood-Fired Candelari Sausage Pizza Topped with Candelari sausage, fresh mozzarella, and arugula, cooked in our wood-fired oven.

Wood-fire grilled snapper with a beurre blanc sauce topped with crabmeat, served over a lemon risotto and garnished with broccolini.

Pan-seared snapper with a lemon butter sauce and capers, served over a Parmesan risotto and garnished with crispy artichokes and a caper berry.

Endive, radish, arugula, mandarin orange and walnuts over burrata with a citrus vinaigrette

Italian ham and goat cheese served with brunch potatoes and a rosemary biscuit