ANTIPASTI

WINE LOVERS ANTIPASTO 15Imported soppressata, Prosciutto di Parma, Pecorino cheese, olives, roasted peppers, & grilled ciabatta

ARANCINI 8.5Crispy arancini risotto balls stuffed withspicy pepper, mozzarella & peas servedwith a warmed marinara sauce

CAPRESE D’AMORE 15A sensational plate of organic clustertomatoes, whole milk mozzarella, freshbasil & our famous grilled Portobellomushroom

POLPETTE DI CARNE 12Handmade Allen Brothers beef meatballsin porcini cream sauce or signaturemarinara

BRUSCHETTA 8Grilled focaccia bread, organic Camparitomatoes, basil, garlic, EVO

AFFINATO 12Mozzarella filled ambrosial grilledprosciutto wrapped radicchio

WARM SEAFOOD BRUSCHETTA 16Wild-caught red shrimp & bay scallopsscampi style served over grilled ciabatta

CALAMARI FRITTI 12Delicately fried crispy calamari servedwith a lemon caper aioli and signaturemarinara sauce

SICILIANA COZZE 16Fresh select PEI mussels sautéed in anaddictive tomato, basil, garlic & winebisque served with grilled ciabatta

INSALATE e ZUPPA

ZUPPA DEL GIORNO 9Chef Lisa Dahl’s homemade daily soup

BRUTUS CESARE 12Delicately spiced no-anchovy lemoncaper dressing tossed on organic romainewith shaved Parmesan & garlic croutonsTUSCAN KALE BRUTUS 12

McClendon Farms organic Tuscanribbon kale with our Brutus Caesardressing finished with Marcona almonds,shaved Parmesan & magic marinatedmushrooms

INSALATA MISTA 9Organic greens lightly tossed in oursignature balsamic shallot Dijonvinaigrette with shaved Parmesan &croutons

DELLA CASA EXOTICA 13Organic greens lightly tossed in ourbalsamic shallot Dijon vinaigrette withParmesan, Gorgonzola & Amarettoglazed pecans

RUCOLA 12Organic baby arugula, radicchio, purpleonions & shaved Parmesan tossed in aclassic vinaigrette ~ a Tuscan treasure inSedona

W e P r o u d l y U s e A r i z o n a G r o w n O r g a n i c P r o d u c e f r o m M c C l e n d o n ’ sS e l e c t .

PASTE

O u r L i n g u i n e & F e t t u c c i n e P a s t a a r e M a d e F r e s h D a i l yG l u t e n F r e e P a s t a A v a i l a b l e o n R e q u e s t

LISA’S LUSCIOUS LASAGNA 28Lasagna layered with Bolognese sauce,Italian sausage, ricotta, mozzarella &Parmesan

POLLO ALLA RUSTICA 20House-made fettuccine with grilledlemon chicken, baby spinach & sautéedmushrooms in a delicately infused whitetruffle cream sauce

TORTELLINI DELLA NONNA 19~ Grandma’s classic recipe ~ Tortelliniwith prosciutto & green peas in a delicateAlfredo sauce

GARGANELLI FRA DIAVOLO 21Garganelli with spicy Italian sausage, redbell peppers & onions in our signaturemarinara sauce

CLASSICO BOLOGNESE 20House-made linguine pasta with ouroriginal, authentic homemade meat sauce

FETTUCCINE PRIMAVERA 20House-made fettuccine sautéed with amedley of seasonal vegetables finished ina delicate lemon-zested pesto cream saucewith pine nuts

GARGANELLI PARADISO 19Artisan style tubular pasta with Portobellomushroom, veggie ragout & chèvre

GNOCCHI ALLA VODKA 18Potato gnocchi finished with oursignature vodka sauce

Kick it up with diavolo shrimp -24

LINGUINE CON VONGOLE 24Fresh Manila clams sautéed in a lemongarlic, parsley & chardonnay sauce withfresh made linguine. Delizioso!

RAVIOLI ROMANA 20Quattro formaggio ravioli, Portobello &button mushroom truffle cream sauce

AMALFI 30Linguine, lobster meat, rock shrimp,lemon, garlic, saffron, parsley, whitewine, scampi style

FROM THE GRILL

S e r v e d w i t h T r u ffl e - S c e n t e d A s p a r a g u s a n d R o s e m a r y R o a s t e d P o t a t o e s

*FILETTO DI MANZO 38Creekstone Farms all-natural grilled 7 oz. filet mignon finished with a decadentGorgonzola-shiitake mushroom sauce

* MAIALE AI FERRI 30~ Our Signature Grill Dish ~ 10 oz. bone-in White Marble Farms pork chop grilled to perfectionwith grilled asparagus

* SALMONE AL LIMONCELLO 27Fresh filet of grilled Scottish salmon finished in a delightful Neapolitan limoncello reduction saucegrilled to tantalizing perfection

* PORTOBELLO ALLA GRIGLIA 22~ A Vegetarian’s Filet ~ Portobello mushrooms in our house marinade grilled to tantalizingperfection!

* AGNELLO SCOTTADITO 38Succulent Australian rack of lamb chops marinated with lemon & fresh herbs grilled to perfection.You will lick your fingers!

SPECIALITA di DAHL & DI LUCA

POLLO PICCATA 22Boneless chicken breast sautéed in adelicate lemon-caper & chardonnay saucewith orzo pilaf

VITELLO MARSALA 26Sautéed scaloppini of veal in a heavenlyclassic mushroom-Marsala wine saucewith orzo pilaf

POLLO LISETTE 24An ambrosial chicken & eggplantscaloppini delicately sautéed in a freshlemon chardonnay sauce with orzo pilaf

VITELLO SALTIMBOCCA 28Sautéed scaloppini of veal withprosciutto, mozzarella, Marsala winesauce

POLLO AL ROSMARINO 25Boneless chicken breast sautéed withpancetta, mushrooms, onions, rosemary-Marsala with gnocchiprimavera

ROMEO E JULIET 26Sautéed scaloppini of veal & eggplantfinished al forno with our signaturemarinara & mozzarella served withcapellini pomodoro...a royal marriage

POLLO PARMIGIANA 24Redbird all-natural free range bonelesschicken breast, sautéed in our delicatelyspiced Signature Mother Sauce, finishedwith mozzarella and served with capellinipomodoro

VITELLO PICCATA 28Sautéed scaloppini of veal in a delicatelemon- caper & chardonnay sauce withorzo pilaf

MELANZANE ALLA PARMIGIANA 22Our unique version of classic eggplantParmesan with a side of capelliniPomodoro

VITELLO BOTTICELLI 29Sautéed scaloppini of veal & prawnsmarried in a sublime mushroom-Marsalawine sauce

POLENTA CON FUNGHI 24White polenta, Portobello ragout,mozzarella, pesto & pine nuts with grilledPortobello & string bean medley

CALAMARI CAPESANTE 26Calamari steak sautéed dore style finishedwith lemon, garlic, parsley & white wineaccompanied by two jumbo diver scallopson a bed of angel hair

FARRO TOSCANO 24Organic farro pilaf with sautéed zucchini,asparagus, baby peas, peppers, onions &braised walnuts

SCAMPI FIORENTINA 24Prawns served in a lemon, garlic, whitewine & parsley sauce with spinach & orzoriso pasta

CONTORNI (SIDES)

CAPELLINI POMODORO | GRILLED ASPARAGUS HERB BUTTER | STRING BEANMEDLEY | SAUTÉED GARLIC SPINACH | FARRO PILAF ~ 7

Proprietor/Executive Chef: Lisa DahlChef de Cuisine: Ray Leza

Pastry Chef: Daniel Keadle

L i s a D a h l ’ s a w a r d - w i n n i n g F o o d a n d T r a v e l B o o k “ T h e E l i x i r o f L i f e ”a v a i l a b l e h e r e f o r $ 3 9 . 9 5 .

* C o n s u m i n g r a w o r u n d e r c o o k e d m e a t s , s e a f o o d , s h e l l fi s h , o r e g g s m a yi n c r e a s e y o u r r i s k o f f o o d b o r n e i l l n e s s .