La Superba

Crispy fried calamari served with hot cherry peppers, fresh marinara sauce, and basil aioli.

Fresh ahi tuna tartare with capers, olives, red onions, and cucumbers, tossed in sriracha and basil aioli, served with crostini.

Homemade meatballs served with marinara sauce, fresh basil, and whipped ricotta cheese.

Grilled octopus with cherry tomatoes, red onions, capers, and Kalamata olives, finished with citrus vinaigrette and balsamic glaze.

Baked eggplant infused with honey and thyme, served with pecans, chickpeas, mushrooms, goat cheese mousse, and cauliflower purée.

New Zealand green mussels served in your choice of tomato sauce or garlic butter sauce, accompanied by crusty bread.

Fresh homemade shrimp bisque topped with cantaloupe and poached shrimp.

Thinly sliced fresh yellowtail topped with scallions, chives, orange zest, and citrus vinaigrette.

Caramelized pear and Gorgonzola cheese over arugula, finished with fig glaze, roasted almonds, and organic honey.

Fresh baby arugula tossed with caramelized green apples, walnuts, red onions, shaved Parmesan, and citrus vinaigrette.

Spring mix with goat cheese, roasted beets, and pistachios, dressed in honey basil vinaigrette.

Fresh burrata served over mixed greens with roasted tomatoes, basil aioli, and balsamic reduction.

Field greens with red onions, feta cheese, cherry tomatoes, and sliced cucumbers, served with balsamic vinaigrette.

Baby romaine lettuce with homemade Caesar dressing, shaved Parmigiano Reggiano, and crostini.

Ingredients: Mixed Vegetables (Carrot, celery, potato, eggplant, squash, cabbage etc.) Onion, garlic, Vegetables stock, Borlotti, Pine nuts, Basil, Pasta, Parmesan Cheese Allergy: Nuts, onion, garlic, gluten, Dairy

Homemade lasagna layered with beef, Italian sausage, herb ricotta, Fontina cheese, and fresh marinara sauce.

Homemade potato gnocchi served with your choice of pesto, marinara, or creamy lemon sauce with spinach and sun-dried tomatoes.

Fettuccine with mixed wild mushrooms, shallots, truffle oil, and creamy sauce.

Pancetta, sweet peas in brandy pink sauce

Homemade lobster ravioli filled with lobster meat and mascarpone cheese, served in a Grand Marnier cream sauce.

Homemade pappardelle pasta served with slow cooked Bolognese sauce, basil tomato marinara, and topped with ricotta cheese.

Homemade basil fettuccine with shrimp, scallops, calamari, New Zealand green mussels, and lobster tail in fresh marinara sauce.

Creamy seafood risotto with New Zealand green mussels, scallops, shrimp, and calamari in a saffron garlic white wine sauce.

Creamy risotto with wild mushrooms and truffle oil, finished in a Parmigiano Reggiano cheese wheel and served tableside.

Panko crusted chicken or veal, pan fried and topped with mozzarella cheese and fresh marinara sauce.

Seasoned and sautéed with capers in a lemon garlic white wine sauce.

Chicken or veal served with fresh wild mushrooms in a rich Marsala wine demi glace.

Chicken or veal sautéed with mushrooms, onions, and bell peppers in a white wine tomato sauce.

Crispy skin on branzino served over asparagus risotto with saffron citrus beurre Blanc, or whole branzino baked in a sea salt crust and delicately filleted tableside.

Grilled salmon served over roasted potatoes and seasonal vegetables in a tomato Chardonnay sauce, topped with red caviar.

Locally sourced prime ribeye, grilled and served with a mushroom cognac peppercorn cream sauce.

Locally sourced filet mignon cooked to your preferred temperature and served with our signature “Marry Me” sauce.

Chicken breast stuffed with spinach, prosciutto, and Fontina cheese, served in a Hennessy mushroom cream sauce with shrimp.

Egg-battered pork cutlets coated in seasoned breadcrumbs, pan-fried, and topped with arugula, capers, cherry tomatoes, shaved Parmesan, and lemon vinaigrette

Braised lamb shank, slow cooked in a richly flavored Cabernet Sauvignon broth, served over roasted garlic mashed potatoes .

Locally sourced prime New York strip steak served with a mushroom bourbon cream sauce.

Pistachio and herb crusted rack of lamb served with Dijon mustard sauce and port wine reduction.

Flatbread topped with spinach, goat cheese, mozzarella, anchovies, and homemade tomato sauce.

Flatbread topped with fresh tomatoes, Kalamata olives, red onions, feta cheese, provolone, oregano, and olive oil.

Flatbread topped with mozzarella cheese, prosciutto, fresh arugula, and sun-dried tomatoes, finished with fig glaze.

Flatbread with homemade marinara sauce, mozzarella, burrata cheese, and fresh basil.

Grilled bell peppers, mushrooms, eggplant, zucchini, fontina cheese, balsamic glaze

Prosciutto, portobello mushroom, spinach, provolone cheese, drizzled with champagne vinaigrette

House-made Italian sausage, avocado, lettuce, fresh tomato, fried eggs, siracha aioli

Grilled chicken breast, shaved parmesan, romaine lettuce, House-made Caesar dressing

Plain Spaghetti with butter

Chicken tenders with French fries