Phone: (415)-459-1618.

Hours

Sunday: 4:00pm—8:00 pm
Monday: 4:00pm—8:00 pm
Tuesday: Closed
Wednesday: 4:00pm—8:00 pm
Thursday: 4:00pm — 8:00 pm
Friday: 4:00pm — 9:00 pm
Saturday: 4:00pm — 9:00 pm

Appetizers / Small Bites

Monterey Bay Fried Calamari fried in organic California rice oil 11
Polenta Crepe handmade with spinach and mushrooms in a basil cream sauce 8
Carpaccio Thinly sliced prime beef, caramelized onions, capers, drilled with olive oil 13
Bruschetta caramelized onions, sauteed mushrooms 8
Meatballs grass fed Humboldt beef 8
Homemade New England Clam Chowder 6.5
Homemade Northern Italian Minestrone (100% Vegan) 6

Salads

Caesar Salad small/regular 5/8
Alayws Organic Mixed Greens 6
Roasted Beed Salad with raw walnuts & goat chese 12
Golden Beet Salad w/candied walnuts, gorgonzola 15
Arugula Salad (organic), Carrot Confetti and Aged Italian Parmesan 9
Grilled Asparagus Salad with roasted red pepper, shaved Parmesan cheese, baby greens & balsamic vinaigrette 14
No Splits on Salads

These items can be added to salad or pasta

Salmon 8, (Wild Salmon 11 - when avalable), Grilled Prawns 8, Bay Shrimp 7, Grilled Chicken 6, or Natural Hanger Steak 8.

Pasta your way

Penne, Capellini, Spaghetti, Linguine, Fettuccine or Gluten Free Penne Pasta –– 14 or Gnocchi, Meyer Lemon Fettuccine, Tortellini, Cheese or Meat Ravioli –– 15

Choose your homemade sauce: Napolitana, Pesto, Bolognese, Rosa, also (Pomodori & Alfredo, add 1.00 )

Specialty Pasta Dishes

Carbonara 18
Butternut Squash Ravioli 18
Eggplant Parmigiana with vegetables 18
Penne Natale chard, feta & sun-dried tomatoes 18
Penne Primavera with seasonal fresh vegetables 14
Meat Lasagna from Humboldt Co. Grass fed beef with vegetables 18
Spaghetti & Meatballs from Humboldt Co. Grass fed beef with fresh mushrooms & basil 18
Gnocchi Northern Italian Style with pancetta, spinach & mushrooms in a light cream sauce 18
Homemade Meyer Lemon Pasta w/ poached Wild Alaskan Salmon & asparagus 26

Entrées

Entrées are served with penne napolitana & fresh seasonal vegetables
Meat/Carne dishes served with potatoes & fresh seasonal vegetables

Fish / Pesce

Snapper Risotto Salad with Asparagus 20
Prawn Scampi garlic, lemon, butter & white wine 20
Petrale Fillet of Sole with brown butter sage and risotto 25
Fresh Salmon Piccata broiled with lemon, capers & butter sauce 21
Monterey Bay Calamari Steak Doré battered & fried with lemon & butter 20
Monterey Bay Calamari Sauté baby squid sautéed with garlic, mushrooms, tomato & white wine 19

Chicken / Pollo

Chicken Piccata lemon, capers & butter sauce 18
Chicken Parmigiana breaded & fried with Italian mozzarella & marinara sauce 18
Fradelizio’s Italian Brick Lemon Chicken half boneless chicken grilled under a brick with lemon butter & white wine sauce 22

Meat / Carne

*New York Prime Steak 14oz 28
*Hanger Steak Grass Fed with peppercorn zinfandel demi-glaze sauce 24
Roman Holiday natural hanger steak on a bed of organic arugula, artichoke, sundried tomatoes 20

Side Orders

Made To Order Bordenave’s Sourdough Garlic Bread 6
Fresh Seasonal Mixed Vegetables 5 locally sourced (when available) 5
Organic Swiss Chard (when available) 7

Vegan/Gluten Free Menu Available

We prepare our food without hydrogenated oils. We use California rice oil in our fryer and extra virgin olive oil in our salad dressings. $3.00 charge for split entrees & ½ orders (no splits on any salad)

Cooked to your specification, consuming raw or undercooked meats may increase your risk of foodborne illness

Dessert

New York Style Cheesecake 7
Chocolate Mousse Torte 7
Tiramisu 7

Wine from Our Neighbours

2016 Napa Valley Red Blend Fradelizio’s 19th year of this immensely popular wine. 100% Napa Valley Estate Grown, A blend of Cabernet, Merlot and Cab Franc | Winemaker: Bruce Devlin, Ballentine Winery, blended by Paul Fradelizio 25
2016 Cabernet Sauvignon Sonoma Pine Mountain, Bethlehem Vineyard, 2400 feet above the north end of Alexandra Valley produces small intense clusters of fruit. Aged in New French Oak 30 months. Structured tannins and incredible berry notes. | Wine Maker Leo Martinez & Paul Fradelizio 30
2018 Zinfandel Napa Valley “Black Glass Vineyard' Aromas of crushed blackberry, Cinnamon and rose petals. This wine is lusciously silky with flavors of blackberry, raspberry, strawberry and huckleberry, supported by hints of spice and cedar. Smooth tannins and soft finish. | Wine Maker: Matt Redd, Benessere Vineyards 24
2017 Pinot Noir Napa Carneros, High Calcium soil along the Napa River. Bright raspberry & cherry notes w/ hints of cedar. Aged in New French Oak for 18 months | Winemaker: Armando Ceja, Ceja Family Winery 30
2018 Napa Valley Rosé Made from some of the best Cabernet, Merlot & Zinfandel grapes in the Napa Valley. Extraordinary Rosé color. Aromas of strawberry and rose pedal. Bright tannins on the mid pallet with a refreshing dry finish. | Winemaker: Bruce Devlin and Paul Fradelizio, Ballentine Winery 18
2018 Chardonnay Napa Carneros. 50% New French Oak, 18 mo, 100 ML fermentation. Soft butterscotch, elegant tannins with a hint of apricot. | Winemaker: Armando Ceja, Ceja Family Winery 25
2018 Pinot Grigio Napa Valley This Northern Napa Valley wine is packed with complex flavors and aromas that evolve in the glass. Bright citrus notes of green apple, lemon zest mingle with hints of jasmine and white peach. A fresh pleasant touch on the palate. Finish is clean & refreshing. | Wine Maker: Matt Reed, Benessere Vineyards 18