Piccola Italia Bar
Piccola Italia Ristorante Bar
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Classic Italian Dining in a Welcoming Setting
Évaluation
Avis
Photo
Menu
Pair with Ranga Ranga Sauvignon Blanc or Bigi Orvieto. Parma prosciutto, Italian salami, provolone and mozzarella cheeses, marinated mushrooms, eggplant, artichoke hearts and chef selected items served over fresh greens.
Pair with Ranga Ranga Sauvignon Blanc or Mirafiore Barolo. Asparagus wrapped in prosciutto and mozzarella cheese, breaded, pan fried and topped with marinara sauce and parmesan cheese.
Pair with Borgo M Pinot Grigio or Carpineto Dogajolo Bianco. Jumbo shrimp dipped in egg batter, sautéed in a light lemon-butter, sherry wine sauce.
Pair with Primaterra Primitivo or Banfi Chianti Classico. Pan-fried eggplant stuffed with ricotta, Romano, and parmigiano, cheeses, then baked and finished with marinara sauce.
Pair with Stemmari Pinot Noir or Canyon Oaks Merlot. Stuffed with our seasoned bread crumbs and parmigiano cheese.
Pair with Bolla Soave or Carpineto Dogajolo Rosso. Sautéed with fresh tomato, onion, and garlic in a light marinara sauce or scampi sauce.
Pair with Estancia Moscato or M Chiarlo Barbera D'Asti. Hand dipped calamari, fried and served with marinara sauce.
Pair with Cecchi Litorale or Bolla Soave. Scallops, shrimp and crabmeat, with smoked cheese, fresh garlic and tomatoes, blended together with olive oil and topped with seasonal bread crumbs.
Pair with Placido Chianti. A variety of vegetables in a seasoned vegetarian broth (meatless).
Pair with Banfi Chianti Classico. Pasta and beans in a chicken broth with onions and tomatoes.
Pair with Carpineto Dogajolo Bianco. Pastina, chicken, egg drop and spinach in a light broth.
Pair with Placido Pinot Grigio or Bolla Soave. A traditional Caesar salad prepared at your tableside.
Pair with Placido Pinot Grigio or Bolla Soave. Romaine lettuce, signature dressing and croutons, with a sprinkle of parmigiano, romano cheese and cracked black pepper.
Pair with Canyon Oaks Merlot. Buffalo mozzarella, garden tomatoes, fresh basil, garlic, salt, pepper and olive oil.
Pair with M Chiarlo Barbera D'Asti. Served with a balsamic vinergrette.
Please ask your server.
Pair with Bolla Soave or Canyon Oaks Chardonnay. In a garlic butter sauce, tossed with grated cheese.
Pair with Borgo M Pinot Grigio or Banfi Rosso di Montalcino. Basil, pine nuts, black pepper, olive oil, garlic, parmigiana and Romano cheese.
Pair with Stemmari Nero D'Avola or Frescobaldi Nipozzano Chianti Classico Riserva. A light spicy red sauce with black olives, capers, anchovies, red peppers and onions.
Pair with Banfi Chianti Classico or Primaterra Primitivo. Pancetta, onions, and tomatoes in a light tomato sauce sprinkled with parmigiano and Romano cheese.
Pair with Greyson Cellars Chardonnay or Carpineto Dogajolo Rosso. Fresh made fettuccini in our signature alfredo sauce.
Pair with Bigi Oriveto Classico or M Chiarlo Barbera D'Asti. Whole and chopped clams prepared with your choice of garlic oil or marinara sauce.
Pair with Ranga Ranga Sauvignon Blanc or Stemmari Nero D'Avola. Sautéed mixed vegetables with garlic with our home made marinara sauce.
Pair with Stemmari Pinot Noir or Cesari Mara Valpolicella Ripasso. Potato pasta, sautéed with mushrooms, onions and peas, in a light cream sauce finished with parmesan cheese.
Pair with Carpineto Dogojolo Bianco or Michele Chiarlo Barbera D'Asti. Scallops sautéed with mushroom and onions, flamed with vodka in a light cream sauce served over fresh fettuccini pasta.
Pair with Placido Pinot Grigio or Stemmari Nero D'Avola. Dipped in egg batter, sautéed in a light lemon sauce with a touch of sherry
Pair with Canyon Oaks Merlot or Ca' Momi Cabernet Sauvignon. Peppers, onions and mushrooms and a splash of sherry wine sauteed in a light marinara sauce.
Pair with Carpineto Dogajolo Rosso or Nardi Brunello di Montalcino. Stuffed with parma prosciutto and mozzarella, breaded, sautéed with mushrooms in a light sherry wine sauce.
Pair with Placido Chianti or Canyon Oaks Merlot. Eggplant breaded and pan-fried, topped with fresh marinara, parmigiano, Romano and mozzarella cheeses.
Pair with Canyon Oaks Merlot or Masciarelli Montepulciano. Breaded, topped with marinara sauce and melted mozzarella cheese.
Pair with Ruffino Prosecco or Banfi Chianti Classico. With mushrooms, peppers and capers in a lemon butter sauce.
Pair with Stemmari Pinot Noir or Cesari Mara Valpolicella Ripasso. With mushrooms, and butter, in a light Marsala sauce.
Pair with Grayson Cellars Chardonnay or Stemmari Pinot Noir. Jumbo shrimp sautéed in a garlic butter, sherry wine sauce, with parsley and basil.
Pair with Canyon Oaks Chadonnay. Seasoned chicken served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Ca Del Monte Valpolicella. Seasoned steak served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Estancia Moscato. Seasoned jumbo shrimp served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Placido Pinot Grigio. Seasoned scallops served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Bigi Orvieto Classico Amabile or Primaterra Primitivo. Sautéed with jumbo shrimp, artichoke hearts and roasted red peppers with gorgonzola cheese, sautéed with fresh made fettuccini pasta.
Pair with Cecchi Litorale or Cesari Mara Valpolicella Ripasso. Herb cream lobster risotto and asparagus with an orange butter sauce.
Pair with Bigi Est! Est!! Est!!! or Bigi Orvieto Classico. Jumbo shrimp with our homemade crabmeat stuffing, wrapped in pancetta with oyster mushrooms in a light wine sauce, served over sautéed vegetables.
Pair with Cecchi Litorale or Ca Del Monte Valpolicella. Lobster meat, chopped clams, mussels, shrimp, scallops, calamari, sautéed together with fresh garlic in our marinara sauce, over linguini.
Pair with Moletto Prosecco or Carpineto Dogajolo Bianco. Stuffed with lobster meat, spinach, and swiss cheese, breaded and baked with mushrooms and sundried tomatoes in a sherry wine sauce, tossed with penne.
Pair with Carpineto Dogajolo Bianco or Grayson Cellars Chardonnay. Scallopini of veal, sautéed with Portobello, Oyster, and Shitake mushrooms in a port wine marinara sauce with melted manchego cheese, tossed with fettuccini pasta.
Pair with Carpineto Dogajolo Bianco or Grayson Cellars Chadonnay. Scallopini of veal, stuffed with lobster meat, asparagus and Fontina cheese in a light sherry wine sauce, served with choice of pasta.
Pair with Ranga Ranga Sauvignon Blanc or Stemmari Nero D'Avola. Sautéed chicken and pancetta in a frangelico cream sauce with a touch of cinnamon.
Pair with Bigi Orvieto Classico Amabile or Fattoria del Cerro Vino Nobile di Montepulciano. Sundried tomatoes and black olives with melted gorgonzola cheese, served with choice of pasta.
Pair with Nardi Brunello di Montalcino or Frescobaldi Nippozano Chianti Classico Riserva. Sautéed onions and mushrooms with garlic, topped with parma prosciutto and mozzarella cheese, a splash of sherry wine and a touch of tomato sauce, served with choice of pasta.
Pair with Ranga Ranga Sauvignon Blanc or Bigi Orvieto. Parma prosciutto, Italian salami, provolone and mozzarella cheeses, marinated mushrooms, eggplant, artichoke hearts and chef selected items served over fresh greens.
Pair with Ranga Ranga Sauvignon Blanc or Mirafiore Barolo. Asparagus wrapped in prosciutto and mozzarella cheese, breaded, pan fried and topped with marinara sauce and parmesan cheese.
Pair with Borgo M Pinot Grigio or Carpineto Dogajolo Bianco. Jumbo shrimp dipped in egg batter, sautéed in a light lemon-butter, sherry wine sauce.
Pair with Primaterra Primitivo or Banfi Chianti Classico. Pan-fried eggplant stuffed with ricotta, Romano, and parmigiano, cheeses, then baked and finished with marinara sauce.
Pair with Stemmari Pinot Noir or Canyon Oaks Merlot. Stuffed with our seasoned bread crumbs and parmigiano cheese.
Pair with Bolla Soave or Carpineto Dogajolo Rosso. Sautéed with fresh tomato, onion, and garlic in a light marinara sauce or scampi sauce.
Pair with Estancia Moscato or M Chiarlo Barbera D'Asti. Hand dipped calamari, fried and served with marinara sauce.
Pair with Cecchi Litorale or Bolla Soave. Scallops, shrimp and crabmeat, with smoked cheese, fresh garlic and tomatoes, blended together with olive oil and topped with seasonal bread crumbs.
Pair with Placido Chianti. A variety of vegetables in a seasoned vegetarian broth (meatless).
Pair with Banfi Chianti Classico. Pasta and beans in a chicken broth with onions and tomatoes.
Pair with Carpineto Dogajolo Bianco. Pastina, chicken, egg drop and spinach in a light broth.
Pair with Placido Pinot Grigio or Bolla Soave. A traditional Caesar salad prepared at your tableside.
Pair with Placido Pinot Grigio or Bolla Soave. Romaine lettuce, signature dressing and croutons, with a sprinkle of parmigiano, romano cheese and cracked black pepper.
Pair with Canyon Oaks Merlot. Buffalo mozzarella, garden tomatoes, fresh basil, garlic, salt, pepper and olive oil.
Pair with M Chiarlo Barbera D'Asti. Served with a balsamic vinergrette.
Please ask your server.
Pair with Bolla Soave or Canyon Oaks Chardonnay. In a garlic butter sauce, tossed with grated cheese.
Pair with Borgo M Pinot Grigio or Banfi Rosso di Montalcino. Basil, pine nuts, black pepper, olive oil, garlic, parmigiana and Romano cheese.
Pair with Stemmari Nero D'Avola or Frescobaldi Nipozzano Chianti Classico Riserva. A light spicy red sauce with black olives, capers, anchovies, red peppers and onions.
Pair with Banfi Chianti Classico or Primaterra Primitivo. Pancetta, onions, and tomatoes in a light tomato sauce sprinkled with parmigiano and Romano cheese.
Pair with Greyson Cellars Chardonnay or Carpineto Dogajolo Rosso. Fresh made fettuccini in our signature alfredo sauce.
Pair with Bigi Oriveto Classico or M Chiarlo Barbera D'Asti. Whole and chopped clams prepared with your choice of garlic oil or marinara sauce.
Pair with Ranga Ranga Sauvignon Blanc or Stemmari Nero D'Avola. Sautéed mixed vegetables with garlic with our home made marinara sauce.
Pair with Stemmari Pinot Noir or Cesari Mara Valpolicella Ripasso. Potato pasta, sautéed with mushrooms, onions and peas, in a light cream sauce finished with parmesan cheese.
Pair with Carpineto Dogojolo Bianco or Michele Chiarlo Barbera D'Asti. Scallops sautéed with mushroom and onions, flamed with vodka in a light cream sauce served over fresh fettuccini pasta.
Pair with Placido Pinot Grigio or Stemmari Nero D'Avola. Dipped in egg batter, sautéed in a light lemon sauce with a touch of sherry
Pair with Canyon Oaks Merlot or Ca' Momi Cabernet Sauvignon. Peppers, onions and mushrooms and a splash of sherry wine sauteed in a light marinara sauce.
Pair with Carpineto Dogajolo Rosso or Nardi Brunello di Montalcino. Stuffed with parma prosciutto and mozzarella, breaded, sautéed with mushrooms in a light sherry wine sauce.
Pair with Placido Chianti or Canyon Oaks Merlot. Eggplant breaded and pan-fried, topped with fresh marinara, parmigiano, Romano and mozzarella cheeses.
Pair with Canyon Oaks Merlot or Masciarelli Montepulciano. Breaded, topped with marinara sauce and melted mozzarella cheese.
Pair with Ruffino Prosecco or Banfi Chianti Classico. With mushrooms, peppers and capers in a lemon butter sauce.
Pair with Stemmari Pinot Noir or Cesari Mara Valpolicella Ripasso. With mushrooms, and butter, in a light Marsala sauce.
Pair with Grayson Cellars Chardonnay or Stemmari Pinot Noir. Jumbo shrimp sautéed in a garlic butter, sherry wine sauce, with parsley and basil.
Pair with Canyon Oaks Chadonnay. Seasoned chicken served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Ca Del Monte Valpolicella. Seasoned steak served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Estancia Moscato. Seasoned jumbo shrimp served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Placido Pinot Grigio. Seasoned scallops served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Bigi Orvieto Classico Amabile or Primaterra Primitivo. Sautéed with jumbo shrimp, artichoke hearts and roasted red peppers with gorgonzola cheese, sautéed with fresh made fettuccini pasta.
Pair with Cecchi Litorale or Cesari Mara Valpolicella Ripasso. Herb cream lobster risotto and asparagus with an orange butter sauce.
Pair with Bigi Est! Est!! Est!!! or Bigi Orvieto Classico. Jumbo shrimp with our homemade crabmeat stuffing, wrapped in pancetta with oyster mushrooms in a light wine sauce, served over sautéed vegetables.
Pair with Cecchi Litorale or Ca Del Monte Valpolicella. Lobster meat, chopped clams, mussels, shrimp, scallops, calamari, sautéed together with fresh garlic in our marinara sauce, over linguini.
Pair with Moletto Prosecco or Carpineto Dogajolo Bianco. Stuffed with lobster meat, spinach, and swiss cheese, breaded and baked with mushrooms and sundried tomatoes in a sherry wine sauce, tossed with penne.
Pair with Carpineto Dogajolo Bianco or Grayson Cellars Chardonnay. Scallopini of veal, sautéed with Portobello, Oyster, and Shitake mushrooms in a port wine marinara sauce with melted manchego cheese, tossed with fettuccini pasta.
Pair with Carpineto Dogajolo Bianco or Grayson Cellars Chadonnay. Scallopini of veal, stuffed with lobster meat, asparagus and Fontina cheese in a light sherry wine sauce, served with choice of pasta.
Pair with Ranga Ranga Sauvignon Blanc or Stemmari Nero D'Avola. Sautéed chicken and pancetta in a frangelico cream sauce with a touch of cinnamon.
Pair with Bigi Orvieto Classico Amabile or Fattoria del Cerro Vino Nobile di Montepulciano. Sundried tomatoes and black olives with melted gorgonzola cheese, served with choice of pasta.
Pair with Nardi Brunello di Montalcino or Frescobaldi Nippozano Chianti Classico Riserva. Sautéed onions and mushrooms with garlic, topped with parma prosciutto and mozzarella cheese, a splash of sherry wine and a touch of tomato sauce, served with choice of pasta.
Pair with Ranga Ranga Sauvignon Blanc or Bigi Orvieto. Parma prosciutto, Italian salami, provolone and mozzarella cheeses, marinated mushrooms, eggplant, artichoke hearts and chef selected items served over fresh greens.
Pair with Ranga Ranga Sauvignon Blanc or Mirafiore Barolo. Asparagus wrapped in prosciutto and mozzarella cheese, breaded, pan fried and topped with marinara sauce and parmesan cheese.
Pair with Borgo M Pinot Grigio or Carpineto Dogajolo Bianco. Jumbo shrimp dipped in egg batter, sautéed in a light lemon-butter, sherry wine sauce.
Pair with Primaterra Primitivo or Banfi Chianti Classico. Pan-fried eggplant stuffed with ricotta, Romano, and parmigiano, cheeses, then baked and finished with marinara sauce.
Pair with Stemmari Pinot Noir or Canyon Oaks Merlot. Stuffed with our seasoned bread crumbs and parmigiano cheese.
Pair with Bolla Soave or Carpineto Dogajolo Rosso. Sautéed with fresh tomato, onion, and garlic in a light marinara sauce or scampi sauce.
Pair with Estancia Moscato or M Chiarlo Barbera D'Asti. Hand dipped calamari, fried and served with marinara sauce.
Pair with Cecchi Litorale or Bolla Soave. Scallops, shrimp and crabmeat, with smoked cheese, fresh garlic and tomatoes, blended together with olive oil and topped with seasonal bread crumbs.
Pair with Placido Chianti. A variety of vegetables in a seasoned vegetarian broth (meatless).
Pair with Banfi Chianti Classico. Pasta and beans in a chicken broth with onions and tomatoes.
Pair with Carpineto Dogajolo Bianco. Pastina, chicken, egg drop and spinach in a light broth.
Pair with Placido Pinot Grigio or Bolla Soave. A traditional Caesar salad prepared at your tableside.
Pair with Placido Pinot Grigio or Bolla Soave. Romaine lettuce, signature dressing and croutons, with a sprinkle of parmigiano, romano cheese and cracked black pepper.
Pair with Canyon Oaks Merlot. Buffalo mozzarella, garden tomatoes, fresh basil, garlic, salt, pepper and olive oil.
Pair with M Chiarlo Barbera D'Asti. Served with a balsamic vinergrette.
Please ask your server.
Pair with Bolla Soave or Canyon Oaks Chardonnay. In a garlic butter sauce, tossed with grated cheese.
Pair with Borgo M Pinot Grigio or Banfi Rosso di Montalcino. Basil, pine nuts, black pepper, olive oil, garlic, parmigiana and Romano cheese.
Pair with Stemmari Nero D'Avola or Frescobaldi Nipozzano Chianti Classico Riserva. A light spicy red sauce with black olives, capers, anchovies, red peppers and onions.
Pair with Banfi Chianti Classico or Primaterra Primitivo. Pancetta, onions, and tomatoes in a light tomato sauce sprinkled with parmigiano and Romano cheese.
Pair with Greyson Cellars Chardonnay or Carpineto Dogajolo Rosso. Fresh made fettuccini in our signature alfredo sauce.
Pair with Bigi Oriveto Classico or M Chiarlo Barbera D'Asti. Whole and chopped clams prepared with your choice of garlic oil or marinara sauce.
Pair with Ranga Ranga Sauvignon Blanc or Stemmari Nero D'Avola. Sautéed mixed vegetables with garlic with our home made marinara sauce.
Pair with Stemmari Pinot Noir or Cesari Mara Valpolicella Ripasso. Potato pasta, sautéed with mushrooms, onions and peas, in a light cream sauce finished with parmesan cheese.
Pair with Carpineto Dogojolo Bianco or Michele Chiarlo Barbera D'Asti. Scallops sautéed with mushroom and onions, flamed with vodka in a light cream sauce served over fresh fettuccini pasta.
Pair with Placido Pinot Grigio or Stemmari Nero D'Avola. Dipped in egg batter, sautéed in a light lemon sauce with a touch of sherry
Pair with Canyon Oaks Merlot or Ca' Momi Cabernet Sauvignon. Peppers, onions and mushrooms and a splash of sherry wine sauteed in a light marinara sauce.
Pair with Carpineto Dogajolo Rosso or Nardi Brunello di Montalcino. Stuffed with parma prosciutto and mozzarella, breaded, sautéed with mushrooms in a light sherry wine sauce.
Pair with Placido Chianti or Canyon Oaks Merlot. Eggplant breaded and pan-fried, topped with fresh marinara, parmigiano, Romano and mozzarella cheeses.
Pair with Canyon Oaks Merlot or Masciarelli Montepulciano. Breaded, topped with marinara sauce and melted mozzarella cheese.
Pair with Ruffino Prosecco or Banfi Chianti Classico. With mushrooms, peppers and capers in a lemon butter sauce.
Pair with Stemmari Pinot Noir or Cesari Mara Valpolicella Ripasso. With mushrooms, and butter, in a light Marsala sauce.
Pair with Grayson Cellars Chardonnay or Stemmari Pinot Noir. Jumbo shrimp sautéed in a garlic butter, sherry wine sauce, with parsley and basil.
Pair with Canyon Oaks Chadonnay. Seasoned chicken served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Ca Del Monte Valpolicella. Seasoned steak served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Estancia Moscato. Seasoned jumbo shrimp served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Placido Pinot Grigio. Seasoned scallops served over your choice of Caesar salad, garden salad, steamed or sautéed vegetables.
Pair with Bigi Orvieto Classico Amabile or Primaterra Primitivo. Sautéed with jumbo shrimp, artichoke hearts and roasted red peppers with gorgonzola cheese, sautéed with fresh made fettuccini pasta.
Pair with Cecchi Litorale or Cesari Mara Valpolicella Ripasso. Herb cream lobster risotto and asparagus with an orange butter sauce.
Pair with Bigi Est! Est!! Est!!! or Bigi Orvieto Classico. Jumbo shrimp with our homemade crabmeat stuffing, wrapped in pancetta with oyster mushrooms in a light wine sauce, served over sautéed vegetables.
Pair with Cecchi Litorale or Ca Del Monte Valpolicella. Lobster meat, chopped clams, mussels, shrimp, scallops, calamari, sautéed together with fresh garlic in our marinara sauce, over linguini.
Pair with Moletto Prosecco or Carpineto Dogajolo Bianco. Stuffed with lobster meat, spinach, and swiss cheese, breaded and baked with mushrooms and sundried tomatoes in a sherry wine sauce, tossed with penne.
Pair with Carpineto Dogajolo Bianco or Grayson Cellars Chardonnay. Scallopini of veal, sautéed with Portobello, Oyster, and Shitake mushrooms in a port wine marinara sauce with melted manchego cheese, tossed with fettuccini pasta.
Pair with Carpineto Dogajolo Bianco or Grayson Cellars Chadonnay. Scallopini of veal, stuffed with lobster meat, asparagus and Fontina cheese in a light sherry wine sauce, served with choice of pasta.
Pair with Ranga Ranga Sauvignon Blanc or Stemmari Nero D'Avola. Sautéed chicken and pancetta in a frangelico cream sauce with a touch of cinnamon.
Pair with Bigi Orvieto Classico Amabile or Fattoria del Cerro Vino Nobile di Montepulciano. Sundried tomatoes and black olives with melted gorgonzola cheese, served with choice of pasta.
Pair with Nardi Brunello di Montalcino or Frescobaldi Nippozano Chianti Classico Riserva. Sautéed onions and mushrooms with garlic, topped with parma prosciutto and mozzarella cheese, a splash of sherry wine and a touch of tomato sauce, served with choice of pasta.
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