Lillian's Italian Kitchen Menu

Cheese Ravioli in Tomato Cream Sauce with white wine and fresh basil.

Broccoli, zucchini, cremini mushrooms, and spinach sautéed with olive oil and garlic, tossed with our basil pesto and rigatoni pasta.

Prawns sautéed in a fiery tomato sauce with white wine and garlic tossed with fresh fettuccine.

Prime grade ribeye grilled and served with sautéed spinach and garlic parmesan fries.

12 oz. all natural short rib, slow cooked with red wine and fresh herbs, served over a three cheese polenta, grilled broccolini, and topped with a pinot noir demi-glace.

Panko and pecorino fried chicken breast over a pistachio, lemon, and ricotta puree, topped with an arugula, tomato, and feta salad.

A delicious blend of our Sunday Gravy, whole milk ricotta and mozzarella.

Layers of breaded eggplant, San Marzano tomato sauce, fresh basil, mozzarella and Pecorino Romano baked to order.

Italian sausage, spare ribs, beef and pork simmered slow in a savory tomato sauce. (Photo shows added Italian sausage)

Local King Salmon, marinated and grilled over a lemon and and zucchini risotto, and topped with an avocado chimicurri.

Spaghetti tossed with six tiger prawns n a garlic, white wine butter sauce with capers.

Fettuccine tossed in butter, cream, garlic and parmesan with cremini mushrooms and spinach.

Spaghetti pasta tossed with our San Marzano tomato sauce and parmesan reggiano, topped with fresh stratchiatella cheese.

Apple wood smoked bacon, english peas, and pecorino romano tossed with spaghetti and finished with a beaten egg yolk.

Rigatoni pasta served with mixed vegetables in a spicy tomato sauce, topped with fresh mozzarella, and baked to order.

All natural boneless shredded short ribs braised with red wine, San Marzano tomatoes, rosemary,Calabrian chiles, and garlic, tossed with fettuccine.

Organic free range parmesan and panko crusted chicken breast, fried and then bake with marinara, mozzarella and served with a side of penne marinara.

Pear and gorgonzola stuffed pasta pouches, tossed in a brown butter and sage sauce, topped with sliced coppa and arugula.

Black Truffle Stuffed Gnocchi served with cremini mushrooms in either a tomato cream, pesto cream, or gorgonzola cream sauce.

A hearty chicken broth with cannellini beans, rainbow swiss chard, celery, onion, parmesan cheese, and ditalini pasta.

Topped with garlic croutons and fresh parmesan.

Cheese Pizza on French Bread

Local organic strawberries, Point Reyes Blue Cheese, shaved fennel, toasted marcona almonds, and cranberries, tossed with mixed greens and an aged balsamic vinaigrette

Hearts of romaine, mixed greens, kalamata olives, cucumber, cherry tomatoes and feta cheese with your choice of house made dressings: creamy pesto balsamic, gorgonzola or red wine vinaigrette.

Local organic strawberries, Point Reyes Blue Cheese, shaved fennel, toasted marcona almonds, and cranberries, tossed with mixed greens and an aged balsamic vinaigrette

Hearts of Romaine, crushed croutons, shaved parmesan and house made dressing.

Risotto balls stuffed with three cheeses, fried to order and served over marinara. (three per order)

Fresh burrata cheese with prosciutto, baby arugula, calabrian chile honey, aged balsamic and crostini.

Panko and Pecorino breaded artichoke hearts, deep fried and served with a smoked paprika aioli

Local organic asparagus, grilled and served over a white wine, lemon, and dill butter sauce, topped with toasted bread crumbs and Spanish chorizo picante

Cremini mushrooms sautéed with fresh thyme, olive oil, garlic, white wine and parsley. Topped with crumbled gorgonzola and bruschetta.

Wild gulf prawns, sautéed with fresh garlic, white wine, Kalamata olives, and capers, tossed in a San Marzano tomato sauce.

Topped with an orange fig marmalade, whipped cream and sprinkled with toasted marcona almonds.

Ladyfinger biscuits, espresso, creme di mascarpone, coffee liqueur and cocoa powder.

A fried pastry shell, filled with a sweet creamy filling of whole milk ricotta cream, chocolate chips, candied orange zest, and pistachio.