Heading up the culinary team are Executive Chef Joe Magnanelli and Chef de Cuisine Andrew Bachelier. Chef Magnanelli has an Italian heritage and has worked in small, family-owned eateries along with larger East Coast luxury restaurants. Combining flavors of Italy with organic California freshness, the menu boasts an in-house cheese program, hand crafted confections, artisanal breads and pastas made from scratch, and house made charcuterie and sausage selections.
The dinner menu includes items such as Burrata and Prosciutto Caprese salad, Short Rib Pappardelle, Smoked Prosciutto and Pineapple pizza, and a Brick Oven Roasted Whole Fish. Looking at their daily specials, you may want to start blocking out your week nights. Taco Tuesdays? Been there, done that. How about Take-Out Tuesday with a 20 percent discount off a pizza, salad and bottle of wine? Or do Wild Wednesdays and sink your teeth into a juicy burger washed down with a nice, crisp Moretti at happy hour prices.