Fresco Cafe
Fresco Café
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
Creekside Italian-Inspired Café
valutazione
Recensioni
fotografia
menù
Cup of Daily Soup with choice of caesar or mixed green salad with homemade focaccia bread
Custom daily soup served with homemade focaccia bread. Monday, wednesday, friday: manhattan clam chowder. Tuesday, thursday, saturday: french onion
crisp green apple, walnut, gorgonzola and currant tossed with fresh mixed greens, house vinaigrette, and crunchy homemade croutons contains walnuts
grilled seasonal vegetables, cashew, grass fed beef, bacon, caramelized onion, and parmesan, over romaine with green goddess dressing
romaine lettuce, parmesan cheese, tomato, and homemade croutons tossed with creamy caesar dressing
grilled carrot frittelle, toasted walnut, Amalthia chevre, and sundried tomato over an arugula greens mix, with Modena balsamic reduction and olive oil
This coastal Italian dish is made with walnut and fresh basil, served over cavatappi pasta. Contains walnut
Italian crepes stuffed with spinach, ricotta, and spices then topped with béchamel, marinara, toasted walnut, and parmesan. Contains walnut
traditional lasagna with locally sourced bolognese meat sauce, béchamel, marinara and mozzarella cheese
An Italian classic with our savory house made marinara, Fresco's original Neopolitian style meatballs, and hearty dollops of herbed ricotta. Contains cashews
Penne covered in creamy basil pesto, local bacon, caramelized onion, sauteed mushroom, and pecorino romano cheese blend, topped with grilled and caramelized wild caught Alaskan salmon. Contains walnut
Genoa salami, provolone, kalamata olive, caper, garlic, artichoke heart, and house vinaigrette, grilled on local sourdough
roma tomato, fresh mozzarella, roasted red pepper, basil, and house vinaigrette, grilled on local sourdough
prosciutto di Parma, Genoa salami, provolone, caramelized onion, tomato, mayonnaise, and house vinaigrette, grilled on local sourdough
Rosemary chicken, basil, spinach, tomato, provolone, and pesto aioli, grilled on local sourdough. Contains walnut
rosemary chicken, local bacon, parmesan, lettuce, sun dried tomato, and house caesar dressing, on a pecorino romano crusted focaccia bun
Rosemary chicken, lettuce, tomato, pesto aioli, and balsamic vinaigrette, on a house made focaccia bun. Contains walnut
Fresco's original meatballs, house marinara, fresh mozzarella, caramelized onion, and spinach pesto, served hot on a toasted house made baguette. Contains cashew
local grass fed beef, provolone, pickled pepper, caramelized onion, mushroom, and homemade horseradish bechamel, served hot on a toasted house made baguette
mushrooms, provolone, and prosciutto di Parma
roasted red peppers, arugula, Amalthia chevre
Gourmet meatballs made with grass fed beef drenched in savory marinara and topped with melted gorgonzola. Contains cashew
Crispy shredded carrot patties and lemon crème fraiche with a streak of Modena balsamic reduction
Fresh basil, tomatoes, fresh mozzarella, balsamic reduction on toasted artisan bread
Toasted Armenian flatbread topped with house marinara, kalamata olive, artichoke heart, garlic, caper, and our pecorino romano cheese blend, toasted until golden
sourdough bread infused with white wine topped with provolone, gorgonzola, prosciutto di Parma
Sautéed in white wine shallot sauce. Available in 1/2 lb or 1lb
served with Olivelle olive oil and Modena balsamic, a bulb of roasted garlic, and olive tapenade
garlic and herbs in whipped ricotta and baked until golden, served with sliced apples and toasted lavash chips for dipping
Custom daily soup served with homemade focaccia bread. Monday, wednesday, friday: manhattan clam chowder. Tuesday, thursday, saturday: french onion
Crisp green apple, walnut, gorgonzola and currant tossed with fresh mixed greens, house vinaigrette, and crunchy homemade croutons. Contains walnuts
grilled seasonal vegetables, cashew, grass fed beef, bacon, caramelized onion, and parmesan, over romaine with green goddess dressing
romaine lettuce, parmesan cheese, tomato, and homemade croutons tossed with creamy caesar dressing
grilled carrot frittelle, toasted walnut, Amalthia chevre, and sundried tomato over an arugula greens mix, with Modena balsamic reduction and olive oil
House seafood blend sauteed in a white wine shallot sauce, combined with a made to order alfredo sauce, tossed with local grain fettuccine and finished with fresh basil. Suggested wine: Delle Venezie Pinot Grigio. Suggested wine from the cellar: Chiappini Le Grottine
Creamy mushroom gorgonzola sauce over roasted vegetables and a hand breaded chicken breast. Suggested wine: Pharus Castellano. Suggested wine from the cellar: Mara Valpolicella Ripasso
Sautéed caper, garlic, artichoke heart, kalamata olive, over local grain spaghetti and savory marinara, finished with pecorino romano blend. Suggested wine: Pharus Castellano. Suggested wine from the cellar: Il Vino del Fontadore
Shrimp sautéed in a white wine shallot reduction, tossed with fresh roma tomato, fresh basil, and fresh mozzarella, over local grain fettuccini. Suggested wine: Poema Cava. Suggested wine from the cellar: Adami Prosecco
A classic favorite with hand breaded, sautéed chicken breast topped with creamy bechamel, over local grain fettuccini and savory house marinara, finished with pecorino romano and parsley. Suggested wine: La Quercia Montepulciano. Suggested wine from the cellar: Cavalchina Santa Lucia
This coastal Italian dish is house made with walnut and fresh basil pesto, served over local grain cavatappi pasta. Suggested wine: Piage Barbera di Asti. Suggested wine from the cellar: Boccadigabbia Rosso Piceno. Contains walnut
Prosciutto di Parma sauteéd in white wine and garlic, then tossed with local spaghetti, Golden Valley Hutterite eggs, pecorino romano, and fresh parsley. Suggested wine: Ruffino Chianti. Suggested wine from the cellar: Péppoli Chianti Classico
Garlic, chili flake, and a blend of pickled pepper and onion sautéed in a vegetable broth reduction over local grain penne pasta topped with grilled Italian sausage and fresh broccolini, then finished with our pecorino romano cheese blend. Suggested wine: Raeburn Chardonnay. Suggested wine from the cellar: Truchard Pinot Noir
Italian crepes stuffed with spinach, ricotta, and spices then topped with béchamel, marinara, toasted walnut, and our pecorino romano cheese blend. Suggested wine: Le Monde Cabernet Franc. Suggested wine from the cellar: Percento Monferrato Rosso
An Italian classic with our savory house made marinara, and Fresco's original Neapolitan style meatballs, and then finished with hearty dallops of herbed ricotta. Suggested wine: La Quercia Montepulciano. Suggested wine from the cellar: Flowers Pinot Noir. Contains cashew
Traditional lasagna with locally sourced bolognese meat sauce, béchamel, marinara, and mozzarella cheese. Suggested wine: Le Monde Cabernet Franc. Suggested wine from the cellar: Poliziano
Neapolitan style with ricotta, mozzarella, parmesan, prosciutto di Parma, and fresh parsley, topped with homemade marinara. Suggested wine: Ruffino Chianti. Suggested wine from the cellar: Camigliano Brunello di Montalcino
Penne covered with creamy basil pesto, local bacon, caramelized onion, sautéed mushroom, and pecorino romano blend, topped with grilled and caramelized wild caught Alaskan salmon. Contains walnut. Suggested wine: Peter Yealands Sauvignon Blanc. Suggested wine from the cellar: Principe Pallavicini Frascati
An 18-24oz locally sourced braised lamb shank prepared Chef's way. Suggested wine: True Myth Cabernet Sauvignon. Suggested wine from the cellar: Altenasso Barolo
6oz of wild caught Alaskan salmon sautéed in white wine with garlic, shallot, and thyme, served over a bed of roasted vegetable blend, then finished with broccolini and house made lemon zested créme fraíche. Suggested wine: Peter Yealands Sauvignon Blanc. Suggested wine from the cellar: Principe Pallavicini Frascati
Savory and rustic, tossed with local grain spaghetti and our house pecorino romano cheese blend. Suggested wine: Piage Barbera di Asti. Suggested wine from the cellar: Hazaña Rioja
1 lb. sautéed in white wine shallot sauce
toasted Armenian flatbread topped with house marinara, kalamata olive, artichoke heart, garlic, caper, and our pecorino romano cheese blend, toasted until golden
fresh basil, roma tomato, fresh mozzarella, and balsamic reduction on toasted artisan bread
Gourmet meatballs made with grass fed beef drenched in savory marinara and topped with melted gorgonzola. Contains cashew
crispy shredded carrot patties and lemon crème fraiche with a streak of Modena balsamic reduction
crisp green apples, toasted walnuts, gorgonzola, and currants tossed with fresh mixed greens, house vinaigrette, and crunchy homemade croutons
grilled seasonal vegetables, cashews, local grass fed beef, bacon, caramelized onions, roma tomato, and parmesan over romaine with green goddess dressing
romaine lettuce, parmesan cheese, roma tomato, and homemade croutons tossed with creamy caesar dressing
grilled carrot frittelle, toasted walnut, Amalthia chevre, and sundried tomato over an arugula greens mix, with lemon crème fraiche and olive oil
Creamy mushroom gorgonzola sauce over roasted vegetables and a hand breaded chicken breast. Suggested wine: Pharus Castellano. Suggested wine from the cellar: Mar Valpolicella Ripasso
Penne covered with creamy basil pesto, local bacon, caramelized onion, sautéed mushroom, and pecorino romano blend, topped with grilled and caramelized wild caught Alaskan salmon. Suggested wine: Piage Barbera di Asti. Suggested wine from the cellar: Irrosso di Casanova Neri. Contains walnut
6oz of wild caught Alaskan salmon sautéed in white wine with garlic, shallot, and thyme, served over a bed of roasted vegetable blend, then finished with broccolini and house made lemon zested créme fraíche. Suggested wine: Peter Yealands Sauvignon Blanc. Suggested wine from the cellar: Principe Pallavicini Frascati
Neapolitan style with ricotta, mozzarella, parmesan, prosciutto di Parma, and fresh parsley, topped with homemade marinara. Suggested wine: Ruffino Chianti. Suggested wine from the cellar: Fentelontano Brunello di Montalcino 2006
House seafood blend sauteed in a white wine shallot sauce, combined with a made to order alfredo sauce, tossed with local grain fettuccine and finished with fresh basil. Suggested wine: Delle Venezie Pinot Grigio. Suggested wine from the cellar: Chiappini Le Grottine
This coastal Italian dish is house made with walnut and fresh basil pesto, served over local grain cavatappi pasta. Suggested wine: Piage Barbera di Asti. Suggested wine from the cellar: Boccadigabbia Rosso Piceno. Contains walnut
A classic favorite with hand breaded, sautéed chicken breast topped with creamy bechamel, over local grain fettuccini and savory house marinara, finished with pecorino romano and parsley. Suggested wine: La Quercia Montepulciano. Suggested wine from the cellar: Li Veli Orion
Sautéed capers, garlic, artichoke heart, kalamata olive, over local grain penne and savory marinara, finished with pecorino romano blend. Suggested wine: La Quercia Montepulciano. Suggested wine from the cellar: Chiappini Ferruggini
Shrimp sautéed in a white wine shallot reduction, tossed with fresh roma tomato, fresh basil, and fresh mozzarella, over local grain fettuccini. Suggested wine: Poema Cava. Suggested wine from the cellar: Gosset Champagne
Italian crepes stuffed with spinach, ricotta, and spices then topped with béchamel, marinara, toasted walnut, and our pecorino romano cheese blend. Suggested wine: Le Monde Cabernet Franc. Suggested wine from the cellar: Percento Monferrato Rosso
An Italian classic with our savory homemade marinara and Fresco's original Neapolitan style meatballs, and then finished with hearty dallops of herbed ricotta. Suggested wine: La Quercia Montepulciano. Suggested wine from the cellar: Flowers Pinot Noir. Contains cashew
Prosciutto di Parma sautéed in white wine and garlic, then tossed with local spaghetti, Golden Valley Hutterite eggs, pecorino romano, and fresh parsley. Suggested wine: Ruffino Chianti. Suggested wine from the cellar: Péppoli Chianti Classico
Savory and rustic, tossed with local grain spaghetti and our house pecorino romano cheese blend. Suggested wine: Piage Barbera di Asti. Suggested wine from the cellar: Hazaña Rioja
Garlic, chili flake, and a blend of pickled pepper and onion sautéed in a vegetable broth reduction over local grain penne pasta topped with grilled Italian sausage and fresh broccolini, then finished with our pecorino romano cheese blend. Suggested wine: Raeburn Chardonnay. Suggested wine from the cellar: Truchard Pinot Noir
ask about our flavors
Espresso brewed over house made gelato. Decaf available
dessert wine from the south of Spain with a velvet roundness and accents of dried cherry
water, espresso
milk foam, steamed milk, espresso
steamed milk, brewed coffee
milk foam, steamed milk, chocolate, espresso
steamed milk, chocolate
milk foam, steamed milk, espresso
Espresso brewed over house made gelato. Decaf avaiable
Freshly infused loose leaf teas
organic, smooth and well balanced
deep cherry and almond tones
oak aging gives this Paso Robles vintage a rich fruit forward profile
harmony between fruit and undergrowth,full of body, persistent
soft and jammy, great body, earthy vanilla tones
persistent dark fruit notes, prune and blackberry, smooth elegant tannins, oak aged
Spanish sparkling brut
made with real peach puree
light and crisp
oak aged from the Russian River Valley, notes of toasted vanilla and nectarine
juicy, balanced acidity, tropical fruit profile
strong profile of grapefruit over rosemary, loaded with minerality
dry rose with semisweet finish, notes of ripe straw-berry and fennel
A bold vintage from one of Napa's premier wineries, notes of vanilla, dried plum, and coffee bean
a big, bold vintage, one of the best in the world earthiness on the nose, notes of smoked cherries and a licorice finish
pressed from partially dried grapes, the result is intense and full bodied, with a pleasantly dry and bitter fin
medium body, intense nose, notes of white pepper and anise
finely ground tannins and trademark coastal acidity, aromas of fern and evergreen pave way to notes of cranberry and cola
legs and a beautiful orange reflex, full bodied and vigorous, aged two years in oak
characteristic representation of the classico region, cherry, violet, and vanilla, crisp acidity and supple finish
soothing and rich aroma, characteristics of morello cherry, cocoa and nutmeg
great balance and soft tannins from this Chilean varietal, juicy notes of blackberry and pepper
pomegranate, rhubarb and wild strawberry pour out, oak aging offers firm acidity and a lingering finish
layers of complexity provide dynamic notes as it opens up, only 125 acres of the varietal in the world
repressed from the dregs of Amarone before a full year of oak aging, ripe cherry profile with striking persistence
medium to light bodied vintage, aromas of musky earth open to cedar and orange peel notes
an Uco Valley staple, rich and jammy with anise and red fruit throughout, beautiful purple hue
rich and adventurous blend, great balance, complex spice notes
balanced blend offers velvety tannins, notes of chocolate, and a long finish
round and supple, medium bodied representation of the old world style, hints of black cherry and blackcurrant
oak aging for 2 years gives this Veronese blend a big body and notable personality
classic rosso di montalcino, maraschino cherry profile with balance between sweetness and acidity, clean
ripe and approachable, semisweet notes of blueberry and chocolate with mint undertones
live and bright, fruit forward notes of blackberry and black cherry, locorice finish
youthful and light blend packed with berry fruit,aged in oak
deep plum color, thyme and lavender on the nose, chocolate and nutmeg on the tongue
spice aromas of anise, clove and pepper, with a concentrated black plum profile and a soft tannic finish
full bodied yet smooth, cherry and nutmeg profile, well defined acidity
cracked pepper and cinnamon, heady
barrel aged hints, limestone minerality, blackcurrant and cedar
five centuries of tradition go into every bottle
unique profile of lemon, lime and green apple from the Basque region of Spain, crisp and acidic
full flavored and well balanced with notes of melon and pear, crisp
fresh and crisp with hints of minerality, notes of sage
a well balanced white, loaded with minerality, kiwi notes
effervescent blend with notes of green apple
dessert wine from Umbria, chestnut aged, similar to sherry
ask your server
ask about our flavors
Espresso brewed over house made gelato. Decaf available
dessert wine from the south of Spain with a velvet roundness and accents of dried cherry
water, espresso
milk foam, steamed milk, espresso
steamed milk, brewed coffee
milk foam, steamed milk, chocolate, espresso
steamed milk, chocolate
milk foam, steamed milk, espresso
Espresso brewed over house made gelato. Decaf avaiable
Freshly infused loose leaf teas
organic, smooth and well balanced
deep cherry and almond tones
oak aging gives this Paso Robles vintage a rich fruit forward profile
harmony between fruit and undergrowth,full of body, persistent
soft and jammy, great body, earthy vanilla tones
persistent dark fruit notes, prune and blackberry, smooth elegant tannins, oak aged
Spanish sparkling brut
made with real peach puree
light and crisp
oak aged from the Russian River Valley, notes of toasted vanilla and nectarine
juicy, balanced acidity, tropical fruit profile
strong profile of grapefruit over rosemary, loaded with minerality
dry rose with semisweet finish, notes of ripe straw-berry and fennel
A bold vintage from one of Napa's premier wineries, notes of vanilla, dried plum, and coffee bean
a big, bold vintage, one of the best in the world earthiness on the nose, notes of smoked cherries and a licorice finish
pressed from partially dried grapes, the result is intense and full bodied, with a pleasantly dry and bitter fin
medium body, intense nose, notes of white pepper and anise
finely ground tannins and trademark coastal acidity, aromas of fern and evergreen pave way to notes of cranberry and cola
legs and a beautiful orange reflex, full bodied and vigorous, aged two years in oak
characteristic representation of the classico region, cherry, violet, and vanilla, crisp acidity and supple finish
soothing and rich aroma, characteristics of morello cherry, cocoa and nutmeg
great balance and soft tannins from this Chilean varietal, juicy notes of blackberry and pepper
pomegranate, rhubarb and wild strawberry pour out, oak aging offers firm acidity and a lingering finish
layers of complexity provide dynamic notes as it opens up, only 125 acres of the varietal in the world
repressed from the dregs of Amarone before a full year of oak aging, ripe cherry profile with striking persistence
medium to light bodied vintage, aromas of musky earth open to cedar and orange peel notes
an Uco Valley staple, rich and jammy with anise and red fruit throughout, beautiful purple hue
rich and adventurous blend, great balance, complex spice notes
balanced blend offers velvety tannins, notes of chocolate, and a long finish
round and supple, medium bodied representation of the old world style, hints of black cherry and blackcurrant
oak aging for 2 years gives this Veronese blend a big body and notable personality
classic rosso di montalcino, maraschino cherry profile with balance between sweetness and acidity, clean
ripe and approachable, semisweet notes of blueberry and chocolate with mint undertones
live and bright, fruit forward notes of blackberry and black cherry, locorice finish
youthful and light blend packed with berry fruit,aged in oak
deep plum color, thyme and lavender on the nose, chocolate and nutmeg on the tongue
spice aromas of anise, clove and pepper, with a concentrated black plum profile and a soft tannic finish
full bodied yet smooth, cherry and nutmeg profile, well defined acidity
cracked pepper and cinnamon, heady
barrel aged hints, limestone minerality, blackcurrant and cedar
five centuries of tradition go into every bottle
unique profile of lemon, lime and green apple from the Basque region of Spain, crisp and acidic
full flavored and well balanced with notes of melon and pear, crisp
fresh and crisp with hints of minerality, notes of sage
a well balanced white, loaded with minerality, kiwi notes
effervescent blend with notes of green apple
dessert wine from Umbria, chestnut aged, similar to sherry
ask your server
Cup of Daily Soup with choice of caesar or mixed green salad with homemade focaccia bread
Custom daily soup served with homemade focaccia bread. Monday, wednesday, friday: manhattan clam chowder. Tuesday, thursday, saturday: french onion
crisp green apple, walnut, gorgonzola and currant tossed with fresh mixed greens, house vinaigrette, and crunchy homemade croutons contains walnuts
grilled seasonal vegetables, cashew, grass fed beef, bacon, caramelized onion, and parmesan, over romaine with green goddess dressing
romaine lettuce, parmesan cheese, tomato, and homemade croutons tossed with creamy caesar dressing
grilled carrot frittelle, toasted walnut, Amalthia chevre, and sundried tomato over an arugula greens mix, with Modena balsamic reduction and olive oil
This coastal Italian dish is made with walnut and fresh basil, served over cavatappi pasta. Contains walnut
Italian crepes stuffed with spinach, ricotta, and spices then topped with béchamel, marinara, toasted walnut, and parmesan. Contains walnut
traditional lasagna with locally sourced bolognese meat sauce, béchamel, marinara and mozzarella cheese
An Italian classic with our savory house made marinara, Fresco's original Neopolitian style meatballs, and hearty dollops of herbed ricotta. Contains cashews
Penne covered in creamy basil pesto, local bacon, caramelized onion, sauteed mushroom, and pecorino romano cheese blend, topped with grilled and caramelized wild caught Alaskan salmon. Contains walnut
Genoa salami, provolone, kalamata olive, caper, garlic, artichoke heart, and house vinaigrette, grilled on local sourdough
roma tomato, fresh mozzarella, roasted red pepper, basil, and house vinaigrette, grilled on local sourdough
prosciutto di Parma, Genoa salami, provolone, caramelized onion, tomato, mayonnaise, and house vinaigrette, grilled on local sourdough
Rosemary chicken, basil, spinach, tomato, provolone, and pesto aioli, grilled on local sourdough. Contains walnut
rosemary chicken, local bacon, parmesan, lettuce, sun dried tomato, and house caesar dressing, on a pecorino romano crusted focaccia bun
Rosemary chicken, lettuce, tomato, pesto aioli, and balsamic vinaigrette, on a house made focaccia bun. Contains walnut
Fresco's original meatballs, house marinara, fresh mozzarella, caramelized onion, and spinach pesto, served hot on a toasted house made baguette. Contains cashew
local grass fed beef, provolone, pickled pepper, caramelized onion, mushroom, and homemade horseradish bechamel, served hot on a toasted house made baguette
mushrooms, provolone, and prosciutto di Parma
roasted red peppers, arugula, Amalthia chevre
Gourmet meatballs made with grass fed beef drenched in savory marinara and topped with melted gorgonzola. Contains cashew
Crispy shredded carrot patties and lemon crème fraiche with a streak of Modena balsamic reduction
Fresh basil, tomatoes, fresh mozzarella, balsamic reduction on toasted artisan bread
Toasted Armenian flatbread topped with house marinara, kalamata olive, artichoke heart, garlic, caper, and our pecorino romano cheese blend, toasted until golden
sourdough bread infused with white wine topped with provolone, gorgonzola, prosciutto di Parma
Sautéed in white wine shallot sauce. Available in 1/2 lb or 1lb
served with Olivelle olive oil and Modena balsamic, a bulb of roasted garlic, and olive tapenade
garlic and herbs in whipped ricotta and baked until golden, served with sliced apples and toasted lavash chips for dipping
Custom daily soup served with homemade focaccia bread. Monday, wednesday, friday: manhattan clam chowder. Tuesday, thursday, saturday: french onion
Crisp green apple, walnut, gorgonzola and currant tossed with fresh mixed greens, house vinaigrette, and crunchy homemade croutons. Contains walnuts
grilled seasonal vegetables, cashew, grass fed beef, bacon, caramelized onion, and parmesan, over romaine with green goddess dressing
romaine lettuce, parmesan cheese, tomato, and homemade croutons tossed with creamy caesar dressing
grilled carrot frittelle, toasted walnut, Amalthia chevre, and sundried tomato over an arugula greens mix, with Modena balsamic reduction and olive oil
House seafood blend sauteed in a white wine shallot sauce, combined with a made to order alfredo sauce, tossed with local grain fettuccine and finished with fresh basil. Suggested wine: Delle Venezie Pinot Grigio. Suggested wine from the cellar: Chiappini Le Grottine
Creamy mushroom gorgonzola sauce over roasted vegetables and a hand breaded chicken breast. Suggested wine: Pharus Castellano. Suggested wine from the cellar: Mara Valpolicella Ripasso
Sautéed caper, garlic, artichoke heart, kalamata olive, over local grain spaghetti and savory marinara, finished with pecorino romano blend. Suggested wine: Pharus Castellano. Suggested wine from the cellar: Il Vino del Fontadore
Shrimp sautéed in a white wine shallot reduction, tossed with fresh roma tomato, fresh basil, and fresh mozzarella, over local grain fettuccini. Suggested wine: Poema Cava. Suggested wine from the cellar: Adami Prosecco
A classic favorite with hand breaded, sautéed chicken breast topped with creamy bechamel, over local grain fettuccini and savory house marinara, finished with pecorino romano and parsley. Suggested wine: La Quercia Montepulciano. Suggested wine from the cellar: Cavalchina Santa Lucia
This coastal Italian dish is house made with walnut and fresh basil pesto, served over local grain cavatappi pasta. Suggested wine: Piage Barbera di Asti. Suggested wine from the cellar: Boccadigabbia Rosso Piceno. Contains walnut
Prosciutto di Parma sauteéd in white wine and garlic, then tossed with local spaghetti, Golden Valley Hutterite eggs, pecorino romano, and fresh parsley. Suggested wine: Ruffino Chianti. Suggested wine from the cellar: Péppoli Chianti Classico
Garlic, chili flake, and a blend of pickled pepper and onion sautéed in a vegetable broth reduction over local grain penne pasta topped with grilled Italian sausage and fresh broccolini, then finished with our pecorino romano cheese blend. Suggested wine: Raeburn Chardonnay. Suggested wine from the cellar: Truchard Pinot Noir
Italian crepes stuffed with spinach, ricotta, and spices then topped with béchamel, marinara, toasted walnut, and our pecorino romano cheese blend. Suggested wine: Le Monde Cabernet Franc. Suggested wine from the cellar: Percento Monferrato Rosso
An Italian classic with our savory house made marinara, and Fresco's original Neapolitan style meatballs, and then finished with hearty dallops of herbed ricotta. Suggested wine: La Quercia Montepulciano. Suggested wine from the cellar: Flowers Pinot Noir. Contains cashew
Traditional lasagna with locally sourced bolognese meat sauce, béchamel, marinara, and mozzarella cheese. Suggested wine: Le Monde Cabernet Franc. Suggested wine from the cellar: Poliziano
Neapolitan style with ricotta, mozzarella, parmesan, prosciutto di Parma, and fresh parsley, topped with homemade marinara. Suggested wine: Ruffino Chianti. Suggested wine from the cellar: Camigliano Brunello di Montalcino
Penne covered with creamy basil pesto, local bacon, caramelized onion, sautéed mushroom, and pecorino romano blend, topped with grilled and caramelized wild caught Alaskan salmon. Contains walnut. Suggested wine: Peter Yealands Sauvignon Blanc. Suggested wine from the cellar: Principe Pallavicini Frascati
An 18-24oz locally sourced braised lamb shank prepared Chef's way. Suggested wine: True Myth Cabernet Sauvignon. Suggested wine from the cellar: Altenasso Barolo
6oz of wild caught Alaskan salmon sautéed in white wine with garlic, shallot, and thyme, served over a bed of roasted vegetable blend, then finished with broccolini and house made lemon zested créme fraíche. Suggested wine: Peter Yealands Sauvignon Blanc. Suggested wine from the cellar: Principe Pallavicini Frascati
Savory and rustic, tossed with local grain spaghetti and our house pecorino romano cheese blend. Suggested wine: Piage Barbera di Asti. Suggested wine from the cellar: Hazaña Rioja
1 lb. sautéed in white wine shallot sauce
toasted Armenian flatbread topped with house marinara, kalamata olive, artichoke heart, garlic, caper, and our pecorino romano cheese blend, toasted until golden
fresh basil, roma tomato, fresh mozzarella, and balsamic reduction on toasted artisan bread
Gourmet meatballs made with grass fed beef drenched in savory marinara and topped with melted gorgonzola. Contains cashew
crispy shredded carrot patties and lemon crème fraiche with a streak of Modena balsamic reduction
crisp green apples, toasted walnuts, gorgonzola, and currants tossed with fresh mixed greens, house vinaigrette, and crunchy homemade croutons
grilled seasonal vegetables, cashews, local grass fed beef, bacon, caramelized onions, roma tomato, and parmesan over romaine with green goddess dressing
romaine lettuce, parmesan cheese, roma tomato, and homemade croutons tossed with creamy caesar dressing
grilled carrot frittelle, toasted walnut, Amalthia chevre, and sundried tomato over an arugula greens mix, with lemon crème fraiche and olive oil
Creamy mushroom gorgonzola sauce over roasted vegetables and a hand breaded chicken breast. Suggested wine: Pharus Castellano. Suggested wine from the cellar: Mar Valpolicella Ripasso
Penne covered with creamy basil pesto, local bacon, caramelized onion, sautéed mushroom, and pecorino romano blend, topped with grilled and caramelized wild caught Alaskan salmon. Suggested wine: Piage Barbera di Asti. Suggested wine from the cellar: Irrosso di Casanova Neri. Contains walnut
6oz of wild caught Alaskan salmon sautéed in white wine with garlic, shallot, and thyme, served over a bed of roasted vegetable blend, then finished with broccolini and house made lemon zested créme fraíche. Suggested wine: Peter Yealands Sauvignon Blanc. Suggested wine from the cellar: Principe Pallavicini Frascati
Neapolitan style with ricotta, mozzarella, parmesan, prosciutto di Parma, and fresh parsley, topped with homemade marinara. Suggested wine: Ruffino Chianti. Suggested wine from the cellar: Fentelontano Brunello di Montalcino 2006
House seafood blend sauteed in a white wine shallot sauce, combined with a made to order alfredo sauce, tossed with local grain fettuccine and finished with fresh basil. Suggested wine: Delle Venezie Pinot Grigio. Suggested wine from the cellar: Chiappini Le Grottine
This coastal Italian dish is house made with walnut and fresh basil pesto, served over local grain cavatappi pasta. Suggested wine: Piage Barbera di Asti. Suggested wine from the cellar: Boccadigabbia Rosso Piceno. Contains walnut
A classic favorite with hand breaded, sautéed chicken breast topped with creamy bechamel, over local grain fettuccini and savory house marinara, finished with pecorino romano and parsley. Suggested wine: La Quercia Montepulciano. Suggested wine from the cellar: Li Veli Orion
Sautéed capers, garlic, artichoke heart, kalamata olive, over local grain penne and savory marinara, finished with pecorino romano blend. Suggested wine: La Quercia Montepulciano. Suggested wine from the cellar: Chiappini Ferruggini
Shrimp sautéed in a white wine shallot reduction, tossed with fresh roma tomato, fresh basil, and fresh mozzarella, over local grain fettuccini. Suggested wine: Poema Cava. Suggested wine from the cellar: Gosset Champagne
Italian crepes stuffed with spinach, ricotta, and spices then topped with béchamel, marinara, toasted walnut, and our pecorino romano cheese blend. Suggested wine: Le Monde Cabernet Franc. Suggested wine from the cellar: Percento Monferrato Rosso
An Italian classic with our savory homemade marinara and Fresco's original Neapolitan style meatballs, and then finished with hearty dallops of herbed ricotta. Suggested wine: La Quercia Montepulciano. Suggested wine from the cellar: Flowers Pinot Noir. Contains cashew
Prosciutto di Parma sautéed in white wine and garlic, then tossed with local spaghetti, Golden Valley Hutterite eggs, pecorino romano, and fresh parsley. Suggested wine: Ruffino Chianti. Suggested wine from the cellar: Péppoli Chianti Classico
Savory and rustic, tossed with local grain spaghetti and our house pecorino romano cheese blend. Suggested wine: Piage Barbera di Asti. Suggested wine from the cellar: Hazaña Rioja
Garlic, chili flake, and a blend of pickled pepper and onion sautéed in a vegetable broth reduction over local grain penne pasta topped with grilled Italian sausage and fresh broccolini, then finished with our pecorino romano cheese blend. Suggested wine: Raeburn Chardonnay. Suggested wine from the cellar: Truchard Pinot Noir
ask about our flavors
Espresso brewed over house made gelato. Decaf available
dessert wine from the south of Spain with a velvet roundness and accents of dried cherry
water, espresso
milk foam, steamed milk, espresso
steamed milk, brewed coffee
milk foam, steamed milk, chocolate, espresso
steamed milk, chocolate
milk foam, steamed milk, espresso
Espresso brewed over house made gelato. Decaf avaiable
Freshly infused loose leaf teas
organic, smooth and well balanced
deep cherry and almond tones
oak aging gives this Paso Robles vintage a rich fruit forward profile
harmony between fruit and undergrowth,full of body, persistent
soft and jammy, great body, earthy vanilla tones
persistent dark fruit notes, prune and blackberry, smooth elegant tannins, oak aged
Spanish sparkling brut
made with real peach puree
light and crisp
oak aged from the Russian River Valley, notes of toasted vanilla and nectarine
juicy, balanced acidity, tropical fruit profile
strong profile of grapefruit over rosemary, loaded with minerality
dry rose with semisweet finish, notes of ripe straw-berry and fennel
A bold vintage from one of Napa's premier wineries, notes of vanilla, dried plum, and coffee bean
a big, bold vintage, one of the best in the world earthiness on the nose, notes of smoked cherries and a licorice finish
pressed from partially dried grapes, the result is intense and full bodied, with a pleasantly dry and bitter fin
medium body, intense nose, notes of white pepper and anise
finely ground tannins and trademark coastal acidity, aromas of fern and evergreen pave way to notes of cranberry and cola
legs and a beautiful orange reflex, full bodied and vigorous, aged two years in oak
characteristic representation of the classico region, cherry, violet, and vanilla, crisp acidity and supple finish
soothing and rich aroma, characteristics of morello cherry, cocoa and nutmeg
great balance and soft tannins from this Chilean varietal, juicy notes of blackberry and pepper
pomegranate, rhubarb and wild strawberry pour out, oak aging offers firm acidity and a lingering finish
layers of complexity provide dynamic notes as it opens up, only 125 acres of the varietal in the world
repressed from the dregs of Amarone before a full year of oak aging, ripe cherry profile with striking persistence
medium to light bodied vintage, aromas of musky earth open to cedar and orange peel notes
an Uco Valley staple, rich and jammy with anise and red fruit throughout, beautiful purple hue
rich and adventurous blend, great balance, complex spice notes
balanced blend offers velvety tannins, notes of chocolate, and a long finish
round and supple, medium bodied representation of the old world style, hints of black cherry and blackcurrant
oak aging for 2 years gives this Veronese blend a big body and notable personality
classic rosso di montalcino, maraschino cherry profile with balance between sweetness and acidity, clean
ripe and approachable, semisweet notes of blueberry and chocolate with mint undertones
live and bright, fruit forward notes of blackberry and black cherry, locorice finish
youthful and light blend packed with berry fruit,aged in oak
deep plum color, thyme and lavender on the nose, chocolate and nutmeg on the tongue
spice aromas of anise, clove and pepper, with a concentrated black plum profile and a soft tannic finish
full bodied yet smooth, cherry and nutmeg profile, well defined acidity
cracked pepper and cinnamon, heady
barrel aged hints, limestone minerality, blackcurrant and cedar
five centuries of tradition go into every bottle
unique profile of lemon, lime and green apple from the Basque region of Spain, crisp and acidic
full flavored and well balanced with notes of melon and pear, crisp
fresh and crisp with hints of minerality, notes of sage
a well balanced white, loaded with minerality, kiwi notes
effervescent blend with notes of green apple
dessert wine from Umbria, chestnut aged, similar to sherry
ask your server