Jamon Serrano  8.00
Dry-Cured Spanish Ham
Mortadella  6.00
From Bologna, Studded with PistachiosNostrano Salame  7.00
From Fra Mani
Salame Toscano  7.00
Pork Salame with Herbs

Salumetto  8.00
Small, Coarse-Ground Salame
Speck  8.00
Northern Italy’s Prized Smoked Prosciutto
Salame Gentile  9.00
Fra Mani Salame with Cracked Black Pepper
Prosciutto di San Daniele with Summer Melon  14.00
18 month Black Label

Affettati Assortiti  32.00
Assorted Chef’s Selection


Warm Olives with Garlic and Rosemary  5.00
Butternut Squash and Wild Mushrooms with Cipolline Onions and Saba  9.50
Grilled Zucchini, Toasted Almonds and Pecorino with Basil  7.50
Clams and Spanish Chorizo with White Wine and Tomato  9.00
Calamari Stuffed with Toasted Bread Crumbs, Lemon, Garlic and Parsley                                                                                          Served with Fresh Cranberry Beans and Tomato  10.50
Pizzetta with Crispy Pancetta, Black Truffle, Fontina and Escarole  13.00


Salad of Mixed Lettuces with Shaved Parmigiano Reggiano and Aceto Vivo  9.00
Persimmon Salad with Mixed Chicories, Manchego Cheese and Balsamico  9.50
Frisee, Fuji Apple and Celery Root Salad with Walnuts in a Gorgonzola Viniagrette  10.50
Watercress and Pear Salad with Hazelnuts, Ricotta Salata and Black Truffle Vinaigrette  12.50
Caesar Salad  11.00

Paste e Risotto

Risotto with Butternut Squash, Speck and Parmigiano  21.00
Ravioli Filled with Maine Lobster, Truffle Butter Sauce  23.00
Gnocchi with Caggiano Sausage, Caramelized Onions, Red Wine and Basil  17.00
Spaghetti with White Seabass, Sundried Tomatoes, Capers and Calabrian Hot Chili  20.00
Tagliatelle with Classic Emilian Meat Sauce  17.50

Secondi Piatti

California Striped Bass with Mashed Potatoes, Roasted Peppers and Balsamico  28.00
Organic Game Hen From the Wood Oven Baked with Grapes, Olives and Potatoes  24.00
Grilled Niman Ranch Pork Rib Chop with Pink Pearl Apples, Endive and Ginger  32.00
Niman Ranch Lamb Shank
Braised with Fennel and Served with Stuffed Vegetables  31.00
Grilled Niman Ranch New York Steak ‘Tagliata’                                                                                                                                         Rapini and Porcini-Potato Gratin  38.00

Menu ’Degustazione’

Roasted Chanterelle Mushrooms with Pancetta and Crispy Polenta

2007 I Favati Fiano di Avellino, Pietramara, Campania

Butternut Squash Gnocchi with Fonduta

2007 Giuliano Corino Barbera d'Alba, Piemonte

Organic Game Hen 'al Limone'

2006 Biserno 'Insoglio del Chinghiale', Toscana

Passion Fruit Custard 'Brulee'

2007 Tintero Moscato d'Asti 'Sori Gramella'


Chef's Tasting Menu 48.00
Sommelier’s Wine Pairing 15.35
2 oz. tastes of 4 wines available nightly. Call 925 935-7780 for details.



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© 2011. Molto Bene.
To reserve now, call us at 925.935.7780