Fried Zucchini Blossoms
Lardo di Colonnato Crostini
Grilled Vegetable Antipasto
Roasted eggplant, zucchini, yellow squash, marinated mushrooms and artichokes
Fennel and Radicchio salad topped with Gorgonzola cheese
Bucatini Cacio e Pepe
Literally “cheese and pepper” a very simple yet delicious pasta dish
Bistecca Fiorentina with Tuscan Beans
Bone-in Porterhouse steak, 2 inches thick, seasoned with Kosher salt,
coarsely ground black pepper and Extra-virgin olive oil
The five course menu is $95.00 per person (not including gratuity). This includes a wine pairing with each course.
Additional wine or beer charged separately. You are welcome to bring your own wine, cork fee $8.00 per bottle.
Prepaid reservations can be made by contacting Chef Valarie: 909-913-2128 or firstname.lastname@example.org
We accept cash, check or credit card.