Olive and Brew 41875 U.S. 6

Chilled jumbo shrimp served with housemade cocktail sauce, fresh lemon, and a touch of olive oil

Tender clams in a broth of dry white wine and garlic butter, finished with Meyer lemon and served with grilled sourdough

Sautéed chicken breast with mushrooms in a rich Marsala wine reduction

Lightly egg-battered and pan-seared in lemon wine sauce

Light and bright, with lemon, capers, and white wine butter

Crispy chicken breast baked with marinara and mozzarella, with fresh Parmesan

Tender veal medallions with mushrooms and Marsala wine sauce

Lightly egg-battered and pan-seared in lemon wine sauce

Light and bright, with lemon, capers, and white wine butter

Crispy veal baked with marinara and mozzarella, with fresh Parmesan

Veal layered with prosciutto and sage in a white wine reduction

Al dente spaghetti tossed in a San Marzano tomato sauce with fresh basil and roasted garlic, finished with olive oil and shaved Parmigiano-Reggiano

Linguine in a creamy sauce of Parmigiano-Reggiano, sweet cream, and roasted garlic, finished with cracked black pepper and fresh parsley

Gemelli pasta tossed in a basil pesto with toasted pine nuts and roasted garlic, finished with Pecorino Romano and olive oil

Bucatini tossed in a slow-simmered ragù of beef and pork with aromatic vegetables and red wine, finished with shaved Parmigiano-Reggiano and fresh herbs

Creamy vodka sauce with red chili flakes and mascarpone cheese, tossed in fusilli pasta