Il Pavone

House Cured Prosciutto with Seasonal Fruit

Grilled bread topped with Tomatoes, Garlic and Extra Virgin Olive Oil

Breaded White Zucchini

Thinly Sliced Raw Beef Dressed with Celery Heart, Capers, Shaved Parmesan Cheese, Mustard and Citronette

Chef’s Selection of House Cured and Imported Meats, Cheese, Olives and Pickled Vegetables

Grilled Radicchio Wrapped in Speck

Steamed Manila Clams or Mussels, Garlic and Extra Virgin Olive Oil

Lightly Floured Squid Deep Fried with Lemon and Jalapeno Peppers

Cold Smoked Norwegian Salmon Served with Capers, Onions and Il Pavone Garlic Toast

Fresh Pacific Oysters Served With Mignonette and Cocktail Sauce

Crisp Green Salad with Choice of Dressing

Butter Leaf Lettuce, Italian Zucchini, Pecorino Toscano, and House Cured Salumi

Romaine Hearts Il Pavone Garlic Toast, and Shaved Parmesan Cheese

Mixed Baby Greens Onions, Cherry Tomatoes, andBalsamic Dressing

Linguini with Baby Clams Served in White or Red Sauce

Egg Fettuccini Noodles, Butter, Cream, Parmesan Cheese, and Grated Nutmeg

Pasta Sheets Layered with Meat and Bechamel Sauce

Angel Hair Pasta with Garlic, Basil, Fresh Tomatoes, and Extra Virgin Olive Oil

House Made Meat Ravioli with Traditional Meat Sauce

Spaghetti with Garlic and Sweet Basil Sauce

Olive Oil, Garlic, Capers, Anchovies, Tomatoes, Basil, and Gieta Olives

Spaghetti with Traditional Meat Sauce

Fettuccini Pasta with Assorted Seafood Poached in Marinara Sauce

Half Chicken (MFRC) Grilled with Dijon Mustard, Garlic, Fresh Herbs Lemon

HalfChicken (MFRC) Oven Roasted with Fresh Herbs, Onions Zucchini and Mushrooms in a White Wine Sauce

Half Chicken (MFRC) Pressed and Slow Cooked with Olive Oil, Garlic and Fresh Herbs and Natural Juices

Thinly Sliced Veal, Served with Lemon Caper Sauce

Veal Sauteed with Shallots, Mushrooms, Pine Nuts, and Tomato

Sliced Veal Topped with Prosciutto, Fontina Cheese and Sherry Wine Sauce

Grilled (CAB) New York Steak

Grilled (CAB) New York Steak, Sliced Served with Extra Virgin Olive Oil, Lemon, Fresh Herbs

(CAB) New York Steak Coated with Crushed Black Peppercorns, Finished in a Cognac Cream Sauce

Roasted New Zealand Rack of Lamb in a Balsamic Rosemary Sauce

Hand Cut Fillet of Sole Sauteed in a Lemon Butter and White Wine Sauce

Calamari Steak Sauteed in a Lemon Butter and White wine Sauce

Large Mexican Gulf Prawns, Sauteed with Garlic, Shallots, Butter and White Wine

Poached Pear in Barollo Wine

Chocolate Mouse with Chantilly Cream and Toasted Almonds

Lady fingers, Espresso, Rum Flavored Mascarpone Cheese and Chantilly Cream

Grandmothers Tort Pastry Cream Toasted Pine Nuts and Almonds, Vanilla Gelato

Chocolate Almond Flan with Amaretti

Chantilly and Vanilla Gelato Filed Cream Puff with Hot Chocolate Sauce

Assorted Italian Ice Creams and Sorbet, Amarena

Deconstructed Canolli

Jellied Vanilla Flavored Cream with Caramel and Raspberry Sauce

Bread Pudding

House Cured Prosciutto with Seasonal Fruit

Grilled bread topped with Tomatoes, Garlic and Extra Virgin Olive Oil

Breaded White Zucchini

Thinly Sliced Raw Beef Dressed with Celery Heart, Capers, Shaved Parmesan Cheese, Mustard and Citronette

Chef’s Selection of House Cured and Imported Meats, Cheese, Olives and Pickled Vegetables

Grilled Radicchio Wrapped in Speck

Steamed Manila Clams or Mussels, Garlic and Extra Virgin Olive Oil

Lightly Floured Squid Deep Fried with Lemon and Jalapeno Peppers

Cold Smoked Norwegian Salmon Served with Capers, Onions and Il Pavone Garlic Toast

Fresh Pacific Oysters Served With Mignonette and Cocktail Sauce

Crisp Green Salad with Choice of Dressing

Butter Leaf Lettuce, Italian Zucchini, Pecorino Toscano, and House Cured Salumi

Romaine Hearts Il Pavone Garlic Toast, and Shaved Parmesan Cheese

Mixed Baby Greens Onions, Cherry Tomatoes, andBalsamic Dressing

Linguini with Baby Clams Served in White or Red Sauce

Egg Fettuccini Noodles, Butter, Cream, Parmesan Cheese, and Grated Nutmeg

Pasta Sheets Layered with Meat and Bechamel Sauce

Angel Hair Pasta with Garlic, Basil, Fresh Tomatoes, and Extra Virgin Olive Oil

House Made Meat Ravioli with Traditional Meat Sauce

Spaghetti with Garlic and Sweet Basil Sauce

Olive Oil, Garlic, Capers, Anchovies, Tomatoes, Basil, and Gieta Olives

Spaghetti with Traditional Meat Sauce

Fettuccini Pasta with Assorted Seafood Poached in Marinara Sauce

Half Chicken (MFRC) Grilled with Dijon Mustard, Garlic, Fresh Herbs & Lemon

HalfChicken (MFRC) Oven Roasted with Fresh Herbs, Onions Zucchini and Mushrooms in a White Wine Sauce

Half Chicken (MFRC) Pressed and Slow Cooked with Olive Oil, Garlic and Fresh Herbs and Natural Juices

Thinly Sliced Veal, Served with Lemon Caper Sauce

Veal Sauteed with Shallots, Mushrooms, Pine Nuts, and Tomato

Sliced Veal Topped with Prosciutto, Fontina Cheese and Sherry Wine Sauce

Grilled (CAB) New York Steak

Grilled (CAB) New York Steak, Sliced & Served with Extra Virgin Olive Oil, Lemon, & Fresh Herbs

(CAB) New York Steak Coated with Crushed Black Peppercorns, Finished in a Cognac Cream Sauce

Roasted New Zealand Rack of Lamb in a Balsamic Rosemary Sauce

Hand Cut Fillet of Sole Sauteed in a Lemon Butter and White Wine Sauce

Calamari Steak Sauteed in a Lemon Butter and White wine Sauce

Large Mexican Gulf Prawns, Sauteed with Garlic, Shallots, Butter and White Wine

Poached Pear in Barollo Wine

Chocolate Mouse with Chantilly Cream and Toasted Almonds

Lady fingers, Espresso, Rum Flavored Mascarpone Cheese and Chantilly Cream

Grandmothers Tort Pastry Cream Toasted Pine Nuts and Almonds, Vanilla Gelato

Chocolate Almond Flan with Amaretti

Chantilly and Vanilla Gelato Filed Cream Puff with Hot Chocolate Sauce

Assorted Italian Ice Creams and Sorbet, Amarena

Deconstructed Canolli

Jellied Vanilla Flavored Cream with Caramel and Raspberry Sauce

Bread Pudding