California's Central Coast Magazine

Starters

Antipasto Roma - 12

Sliced Italian Salumi with Balsamic Cipollini

Burrata “Butter” Mozzarella - 8

with Crostini and Tomato

Toasted Bruschetta - 6

with Fresh Tomato, Basil and Garlic

Fried Mozzarella “Marinara” - 7

with San Marzano Tomato Sauce

Hearst Ranch Beef Carpaccio - 10

with a Light Mustard Sauce

Escargots - 10

baked with Shallots, Garlic, Butter and Parsley

Calamari - 9

Fried and Served with Spicy Tomato Sauce and Lemon Mayonnaise

Gamberetti - 9

Sauteed Shrimp, Olive Oil, Capers and Tomato Aioli

Steamed Clams - 10

with White Wine, Saffron and Italian Peperoncino

Soup of the Day - 7

SALADS

Caprese - 9

with Grilled Eggplant, Fresh Mozzarella and Tomato

Mixed Greens - 6

with Tomato, Carrots, Fennel and Cucumber

Grilled Portabella Mushroom - 9

with Arugula Lettuce and Shaved Parmesan

Arugula Salad - 7

with Olive oil, Lemon and Parmesan Cheese

Baby Spinach - 7

with Warm Dressing, Bacon and Mushrooms

Café Roma - 8

with Mushrooms, Mozzarella, Salami, Onion Peppers Garbanzos

Caesar - 7

a Classic Recipe

PIZZA

Pizza Margherita - 12

with Tomato, Buffalo Mozzarella and Basil

Pizza Napoletana - 10

with Tomato, Anchovies, Olives, Capers and Oregano

Pizza “Signor Mason” - 14

with Gorgonzola, Caramelized Onions and Arugula

Pizza Salsiccia - 15

with Italian Sausage, Tomato, Bell Peppers and Mozzarella

PASTA

Spaghetti “Carbonara” Style - 14

with Pancetta and Pecorino

Spaghetti with San Marzano - 12

Tomato Sauce and Ricotta Salata

Orecchiette - 14

with a Hearst Ranch Bolognese Meat Sauce

Papardelle “Ribbon Shaped” - 17

with Organic Lamb Ragú

Zucca “Pumpkin” Ravioli - 15

with Sage Cream Sauce

Beef Ravioli - 15

with a Hearst Ranch Bolognese Meat Sauce

Homemade Lasagna - 16

with Bechamel and Bolognese Sauce

Cannelloni “MARIA ROSA” - 16

filled with Chicken and Spinach

Linguini “Posillipo” - 18

with Shrimp, Calamari, Clams, Mussels and Tomato

Linguini - 18

with Clams, Tomatoes and Italian Peperoncino

MEATS & FISH

Natural Double Breast Chicken - 20

with Roasted Garlic and Rosemary

Veal Scallopini Piccata - 22

with Capers and Lemon

Veal Scallopini Pizzaiola - 22

with Tomato, Parmesan and Garlic

Hearst Ranch Flat Iron Steak - 22

with Tomato and Rucola

Hearst Ranch Filet Mignon - 28

with Porcini Mushroom Butter and Pinot Noir Sauce

Natural Veal Chop - 28

with Garlic, Rosemary and Cognac Sauce

Seared Wild Salmon - 22

with Grilled Vegetables

Scampi Fra Diavolo - 20

with Spicy Tomato and Garlic Sauce

SIDES

Fresh Spinach Sautéed - 5

with Roasted Garlic

Mixed Vegetable Ratatouille - 5