Braciole (bra-jzole) -- Steak that's been pounded flat and sprinkled with cheese, garlic, parsley and bread crumbs, then rolled up and cooked in tomato sauce until meltingly tender. Much more fun than meatballs.

Bucatini -- Long, fat spaghetti with a hole through the middle of the noodle. Like a really skinny garden hose.

Pappardelle -- Flat ribbons about 3/4" wide. Shaped like egg noodles.

Rigatoni -- Ribbed tubes about 2" long. About double the size of penne.

Risotto -- An Italian rice dish made with short-grain Arborio rice. This rice releases its starch as it cooks slowly which gives it a rich, creamy texture. Toss in a variety of seafood for our version.

Rotini -- Corkscrews

Ruote -- Wagon wheels

Tagliatelle -- Flat ribbons about 1/2" wide. Like a flatter fettucine.

Charmoula -- a Moroccan sauce which goes well with grilled fish or chicken. It's earthy, tangy and a tiny bit spicy because it contains extra-virgin olive oil, lemon juice, garlic, equal parts parsley and cilantro plus cumin, paprika and a pinch of cayenne pepper. Really tasty.

Our Stuffed Portobello Mushrooms are stuffed with: mushroom stems, Asiago cheese, parsley, breadcrumbs, and olive oil

Asiago Cheese is similar to Parmesan but with a moister, nuttier flavor.

Pancetta -- unsmoked Italian bacon

Polenta is Italian cornmeal. Our version contains a generous amount of cheese to give it an incomparable flavor.

Our Vegetarian sauces are: Lemon-Garlic Butter, Barbecue, Marsala-Hot Pepper, Balsamic Butter Sauce and Charmoula. All the pastas can be made vegetarian style, the pasta itself does contain eggs.

Free-Range Chicken refers to chickens which have been allowed space to roam rather than being raised in the very inhumane battery cages most poultry processors use. We are proud to feature Rocky Jr. birds from Petaluma which are free-range and hormone free. You can definitely taste the difference.