Passione Pizza/ Hot Italians

Mixed California olives in citrus infused olive oil.

Tuscan style focaccia-crispy and thin.

Italian charcuterie plate, served with focaccia. Picollo serves 1-2, and Grande serves 3-4 people.

Cured bresaola, arugula, shaved parmasean, and lemon dressing.

Prosciutto di parma aged 18 months, fresh burrata cheese and arugula. Served with warm focaccia.

Fresh squid fried and tossed with spices, served with our signature aioli.

Seared Spanish Octopus, marble potatoes, cherry tomatoes, taggiasca olives, rosemary, and garlic.

Baby Spinach, gorgonzola dolce, dried cranberries, pistachios & pears tossed in a balsamic vinaigrette.

Crisp Romaine lettuce, house-made ceasar dressing, parmigiano reggiano, anchovies and crunchy croutons.

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Mushrooms, layered in bechamel-tomato sauce, and parmigiano

Layers of fresh pasta with basil pesto, thin sliced potatoes, and a creamy bechamel.

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Tomato sauce, mozzarella, and basil.

San Marzano Tomato sauce, fresh fior de latte mozzarella, and fresh basil.

Tomato sauce, mozzarella, grilled summer squash, sun-dried tomatoes, ricotta, and arugula.

Tomato sauce, mozzarella, artichoke hearts, sun-dried tomatoes, Castelvetrano Olives, and basil pesto.

Tomato sauce, mozzarella, fennel sausage, and fresh ricotta.

Tomato sauce, mozzarella, salami calabrese, and kalamata olives

Tomato sauce, mozzarella, mushrooms, arugula, prosciutto parma, and truffle oil.

Mozzarella, crescenza cheese, prosciutto parma, and seasonal mushrooms.

Tomato sauce, mozzarella, spicy calabrese salami, prosciutto cotto, smoked mozzarella, and mushrooms.

Mozzarella, mascarpone cheese, smoked salmon, and dill.

Mozzarella cheese, gorgonzola cheese, pears, and drizzled honey.

Tomato sauce, mozzarella, HOT ITALIAN sausage, mushrooms, radicchio treviso, and smoked mozzarella.

Mozzarella, baby spinach, prosciutto cotto, fior de latte mozzarella, and grana padano.

Mozzarella, fresh ricotta, sauteed spinach, and topped with tomato sauce.

Mozzarella, fresh ricotta, fennel sausage, and topped with tomato sauce.

Oven-roasted salmon with fennel lemon zest mousse, mascarpone cream, arugula, sun-dried tomatoes, and a side of mixed green salad.

Smoky Speck, fontina cheese, mushroom truffle sauce, and a side of mixed green salad.

Breaded chicken cutlet, marinara sauce, and melted mozarella. Served with a small mixed green salad.

Grilled bell peppers, zuchinni, eggplant, and pesto sauce. Served with a small mixed green salad.

Slow roasted porchetta, sauteed brocolli rabe, and melted provolone. Served with a small mixed green salad.

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Ladyfingers, espresso, mascarpone.

Ricotta filled cannoli topped with pistachio crumble and powdered sugar.

Calzone with chocolate hazelnut filling, topped with seasonal fruit.

Ricotta and pistachio creams separated by sponge cake_ decorated with crushed pistachios and dusted with powdered sugar.

Ecuadorian cocoa infused chocolate cake layered with hazelnut cremes, hazelnut crunch, and finished with a decadent chocolate glaze.

Moist chocolate cake with a heart of creamy rich chocolate.

Cream puffs filled with Chantilly cream and enrobed in chocolate.

Lemon-infused pastry cream on a short pastry base, topped with pine nuts, almonds, and powdered sugar

Traditional Black Forest cake: chocolate sponge layers, cherry compote, whipped cream, and chocolate shavings.

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Flat, Italian Spring Water.