charcuterie

meat & cheese board

CHOICE OF THREE

18

CHOICE OF FIVE

27

cheese

SMOKED PROVOLONE

Firm, smokey flavor (ITALY)

PARMESAN REGGIANO

Hard cow’s milk cheese (Italy)

PURPLE HAZE

Goat cheese, fennel and lavender pollen (CA)

MANCHEGO

Semi-firm sheep’s milk cheese, light and buttery (Spain)

DUBLINER CHEDDAR

Fruity sweet flavor (United Kingdom)

meat

BRESAOLA

Eye round beef, aged sea salt garlic (U.S.A)

PORCHETTA

Fennel, spices, housemade

HOT CAPICOLA

Traditional rustic Italian cured meat made from pork shoulder, dry cured (Italy)

PROSCUITTO

Dry cured ham, 30 month aged

GENOA SALAMI

Pork, peppercorns (Italy)

ADD HONEY

3

ADD OLIVES

3

ADD FRUIT

3

appetizers

FRENCH ONION SOUP

9

HOUSE SALAD

Mixed greens, heirloom cherry tomato, cucumber, carrot, housemade sherry vinaigrette

8

ASIAN CHICKEN SALAD

Shaved Napa cabbage, edamame, red peppers, carrots, shredded chicken, won ton thai chili vinaigrette

15

BEET CARPACCIO

Roasted beets, arugula, fried goat cheese croquette, pomegranate vinaigrette

14

COBB SALAD

Shaved romaine, bacon, bleu cheese crumbles, avocado, hard boiled egg, white balsamic vinaigrette

15

SICILIO SALAD

Shaved romaine, parmesan reggiano, crostini, housemade sherry vinaigrette

10

CAESAR SALAD

Shaved romaine, parmesan reggiano, crostini, housemade caesar dressing

10

DIVER SCALLOPS

Atop creamy polenta, with housemade sherry reduction drizzle, old bay aioli, crumbled bacon, and parmesan crisp

18

THE “KRAKEN”

Lightly breaded calamari rings and tentacles

16

SHRIMP COCKTAIL

Large shrimp with housemade cocktail sauce

18

ISABELLA MEATBALLS

Beef, pork & veal, baked in house marinara, provolone

15

ANTIPASTA

Prosciutto, capicola, soppressata, pepperoncini, olives, aged provolone. Served with olive oil and balsamic atop arugula

16

pizza – flatbreads

15

Olive Oil, Garlic with Mozzarella, Hot Sausage, Spinach

Olive Oil, Garlic with Mozzarella, Tomato, Basil

Olive Oil, Garlic with Mozzarella, Prosciutto, topped with Arugula and Artichoke Salad

main courses

from the sea

BRANZINO

Crispy skin, infused with shallot, garlic and sliced lemon, finished with extra virgin olive oil, with wild rice and haricots verts

 

28

LOBSTER RAVIOLI

With shiitake mushroom and diced tomato ragout, sautéed spinach, garnished with chopped scallion in a lemon butter white wine sauce

30

SEAFOOD FRA DIAVOLO OR BIANCO

Shrimp, scallops, mussels over bucatini pasta. Choice of spicy marinara or white wine and garlic

38

SHRIMP AND SCALLOP CAVATELLI

Housemade cavatelli, sautéed shrimp, scallops, red pepper flakes, spicy blush sauce

35

KING SALMON

Crispy skin in a lemon butter dill infused white wine sauce with roasted fingerling potatoes and butternut squash

34

FRESH HAWAIIAN AHI TUNA

Blackened over coconut rice and grilled asparagus with sriracha aioli

36

vegan/vegetarian dishes

STUFFED ACORN SQUASH

Roasted squash stuffed with vegetable risotto, topped with dubliner cheddar cheese and finished with balsamic drizzle

18

VEGAN STUFFED PEPPERS

Jasmine rice, tomato, black beans, roasted corn, sautéed onion, garnished with chopped scallion and served atop spinach

18

PASTA PRIMAVERA

Penne in a creamy lemon butter sauce, with sweet basil, and an array of vegetables infused with garlic and shallot

18

EGGPLANT ROLLENTINI

Breaded and sautéed eggplant, stuffed with. spinach and ricotta cheese, topped with marinara and shredded mozzarella, baked to perfection and served atop linguini

20

butchery

WAGYU N.Y. STRIP STEAK

6 or 12 oz., dry rubbed and served with roasted fingerling potatoes and garlic grilled asparagus

Market Price

FILET MIGNON STEAK

8 oz. garlic herb butter, horseradish whipped mashed potato and garlic haricots verts

70

DELMONICO STEAK

12 oz., chargrilled with truffle fries

45

SEARED DUCK BREAST

Atop wild rice pilaf and sun-dried cherry demi-glace

36

PRIME RESERVE GRILLED PORKCHOP

14 oz. bone-in, with brown sugar maple sweet potato mash and sautéed spinach with a mushroom demi-glace

30

CHICKEN OR VEAL FRANCAISE

Accompanied with spaghetti squash and sautéed brussel sprouts

28

CHICKEN OR VEAL PARMESEAN

With marinara sauce and melted mozzarella, over linguini

28

pasta

PIZZO – SAUCE WITH MEATBALLS AND HOT SAUSAGE

Spaghetti with authentic Italian meat sauce (pork, veal, beef)

18

SPAGHETTI POMODORA

Fresh spaghetti, heirloom tomato, basil, extra virgin olive oil

9/16

BOLOGNESE

Veal, pork, beef ragu, crushed tomato, house made fettucine

12/19

BUTERA

Spicy sausage, crushed tomato, peas, rigatoni

10/18

sides

MASHED POTATOES

7

SPINACH, GARLIC & OIL

8

TRUFFLE FRIES

8

GNOCHI MARINARA

9

SHIITAKE MUSHROOMS

8

CREAMY POLENTA

8

ROASTED CAULIFLOWER

9

SPAGHETTI SQUASH

8

GRILLED ASPARAGUS

9

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please inform your server or themanager if you have any food allergies. We are happy to accommodate.

With a great meal comes great memories.