Emilia Menu

Flatbread with smoked mozzarella, sliced tomato, and topped with a sunny-side-up egg, arugula, and sliced Parmigiano.

Sliced grass-fed tenderloin filet with two organic eggs served sunny-side up or "scrambled" and roasted potato. Please let us know what temperature you would us to cook it for you, thank you.

French toast topped with mixed berries, served with organic maple syrup.

Two organic poached eggs, served over daily made focaccia bread, topped with Italian ham, Provolone cheese and smoked Guanciale Hollandaise.

King Salmon plate, softened house-made cream cheese, topped with shred hard boiled eggs, diced red onion, chives, crispy cappers, served with toasted sourdough bread.

Topped with fresh organic seasonal berries

Topped with Vanilla Bean Gelato

Traditional Italian Assorted Cookies

House made croissants

House made Cookies

House made Muffins

House made croissants

Thinly sliced brussel sprouts and red cabbage salad with toasted almonds and polenta croutons, topped with pecorino cheese in a sherry vinaigrette.

Classic Caesar salad with butter lettuce and homemade garlic croutons, topped with 24-month aged Parmigiano-Reggiano cheese.

Grilled organic zucchini, bell peppers, carrots, asparagus, broccoli, baby corn, mache greens, and cherry heirloom tomatoes, served with Meyer lemon dressing.

Heirloom tomatoes and fresh burrata.

Wild arugula, Radicchio, Spring Mix, Cherry Heirloom Tomato, Cucumbers, Drressed in EVOO, salt and pepper.

24-month aged prosciutto di Parma, salami, mortadella, aged Parmigiano Reggiano cheese, fior di latte cheese, gnocco fritto and piadina.

Golden fried calamari, Shrimp, Vegetables served with a spicy tomato sauce

Sauteed Brussel Sprouts

Traditional eggplant parmigiana

Fries Shitaki mushrooms sprinkled with Parmigiana cheese and truffle oil

Baked bite size beef meatballs, topped with buffalo mozzarella served in a tomato sauce with grilled ciabatta in a light Parmigiano-Reggiano sauce.

Fresh Dover sole baked with a lemon and caper sauce, served with sautéed broccolini.

Fresh wild grilled Scottish salmon fillet, served with a medley of organic farmers market vegetables.

Grilled grass-fed 12 oz. new York steak, served with roasted red bliss potatoes and broccolini.

Sliced tenderloin filet on a bed of chopped romaine lettuce, baby artichokes hearts, cherry heirloom tomatoes, farro, roasted corn, red radicchio, and rocket arugula served with a lemon dressing.

Grilled cauliflower, served with sauteed vegetable medley, mixed herbs sauce and spicy tomato sauce

Whole grilled fresh imported Mediterranean sea bass served with a lite tomato, kalamata olives and cappers sauce.

With a light rosemary sage infused olive oil sauce with roasted potato and sauteed brussels sprouts. Please let us know what temperature you would like us to cook it for, thank you.

Grilled organic Jidori chicken breast with sautéed baby artichokes

Homemade lasagna with turkey ragù topped with crispy artichokes.

Homemade ravioli stuffed with fresh ricotta cheese and spinach in a tomato and basil sauce.

Grilled pappardelle filled with leoncini Italian ham and fresh ricotta.

Handmade spaghetti chitarra in a light san Marzano tomato sauce.

Acquarello carnaroli rice, with fresh asparagus, crispy prosciutto and Parmigiano-Reggiano cheese.

Acquarello carnaroli rice with pecorino sardo dolce cheese and cracked black pepper.

Zucchini linguini with sautéed fresh heirloom cherry tomatoes.

Linguine with Manila Clams with lightly spicy white wine sauce and Italian parsley

Penne pasta with fresh sauteed seasonal vegetables in a lite olive oil sauce.

topped with organic fresh berries

Topped with Vanilla Bean Gelato

Fresh baby artichoke and hearts of palm salad with toasted walnuts, topped with shaved Parmigiano-Reggiano cheese, arugula, and an EVOO and lemon dressing.

Thinly sliced brussel sprouts and red cabbage salad with toasted almonds and polenta croutons, topped with pecorino cheese in a sherry vinaigrette.

Sliced tenderloin filet on a bed of chopped romaine lettuce, baby artichoke hearts, cherry heirloom tomatoes, farro, roasted corn, red radicchio, and rocket arugula served with a lemon dressing. Please let us know what temperature you would like us to cook it for you, thank you.

Chopped romaine, radicchio, string beans peperoncini, Italian ham, avocado, font ina cheese in a balsamic vinaigrette.

Organic Heirloom tomatoes and fresh burrata.

Sliced Parma prosciutto, served with cantaloupe melon.

Red beets carpaccio with yogurt and lemon dressing

Italian organic zucchini pureed with sweet white onions.

Seared tuna thinly sliced and topped with toasted pistachio, drizzled with Italian EVVO and lemon served on a bed of arugula

Classic Caesar salad with romain lettuce and homemade garlic croutons, topped with 24-month aged Parmigiano-Reggiano cheese

Homemade ravioli stuffed with fresh ricotta cheese and spinach in a tomato and basil sauce.

Spaghetti alla chitarra with fresh sauteed seasonal vegetables with a hint of basil pesto

Zucchini linguini with sauteed chrry heirloom tomato and fresh basil

Rigatoni pasta in a tomato sauce topped with fresh burrata and drizzled with pesto

Homemade Focaccia bread filled with Burrata cheese, 24-month aged prosciutto di Parma and organic arugula.

Housemade pagnottiello bread with tomato, fresh buffalo mozzarella, arugula, and pesto spread.

Lightly breaded and grilled petrale sole fillet in a lemon and caper sauce, served with sautéed broccolini.

Fresh Scottish poached salmon fillet served with miso pickled vegetables and a side of horseradish sauce.

Pounded grilled jidori chicken breast topped with fresh arugula and cherry heirloom tomatoes served with rosemary roasted potatoes.

Grilled cauliflower, served with sauteed vegetable medley, mixed herbs sauce and spicy tomato sauce

topped with fresh organic seasonal berries

Topped with Vanilla Bean Gelato

topped with Vanilla Bean Gelato