Fresco Café

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