Italian food doesn’t always have to be heavy, but the flavor does. Enjoy these delectable features this evening.
Monday
Features
November 3, 2025
Dine-in & Curbside
Doors open at 5 p.m.
(269) 429-3689
Our regular Dinner Menu
can be found HERE
Menu Subject to Change
APPETIZERSÂ
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Caprese | 15
Fresh mozzarella, Heirloom tomatoes, & Basil with extra virgin olive oil.
PIZZA
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Autumn Harvest | 16
Hot honey sausage, caramelized onions, bechamel, Roasted butternut squash, sage brown butter.
SALADÂ
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Fall Forage | Dinner 17 / Side 9
A blend of Kale, Brussels, Broccoli, and Cabbage. Topped with candied pecans, goat cheese, red onion & cranberries. Finished with roasted pumpkin vinaigrette.
ENTRÉES
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Pizza Feature
Your choice of any Pizza + Salad -1 Pizza + 1 Salad | 18 / 1 Pizza + 2 Salad | 24
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Walleye | 30
Fresh caught Canadian walleye; broiled with herb oil, capers, & almonds or fried with house made tartar & Louie sauce. Served with roasted creamer potatoes and vegetables.
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Nero Cappellini | 27
House made squid ink infused pasta, sauteed shrimp & spinach tossed in a garlic white wine butter sauce
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Beef Short Ribs | 30
Slowly braised with a tomato ragout. Served over rutabaga
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Diavolo Chicken | 30
Spicy boneless chicken with a sweet and spicy cream sauce. Served with house-made fettucine and vegetables.
DESSERT
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Black Velvet Cake
A dark-hued chocolate cake layered with a blackberry compote.