Elizabeth's MenuMain Menu
the kindest course, made in deference to early morning temperaments.
a smooth, voluptuous, canadian goat cheese.
campari tomatoes, fontinella cheese, good olive oil and sea salt.
your first kiss should be this good.
(hot bath) the robust marriage of anchovy, garlic, olive oil and sweet butter - they say bagna coada can make a republican smile.
spanish onion halves baked with a touch of olive oil and jasmine honey - guys. a little wine, honest bread and “the onion” and maybe, just maybe, she (or he) will be your baby tonite.
a heady blend of olives, garlic and capers with just a hint of anchovy.
chic peas, garlic, lemon, tahini and roasted cumin round out our version of this classic mideastern dish. sahtayn.
the robust late-night dish of naples, redolent of olives, garlic, capers, anchovy, tomato and hot peppers.
with caramelized onion, roasted wild mushrooms, tomato and a touch of mozzarella.
linguini cooked ‘til just tender and tossed lovingly with fresh garlic, olive oil, parmesan and a touch of sweet butter.
with baby spinach and caramelized onion. sweet dreams are made of these.
hot, rich and voluptuous. these shells have been known to make grown women weep.
baked eggplant with roasted wild mushrooms, caramelized onion, tomato, baby spinach, fresh mozzarella and a touch of lavender. a light, fragrant dish redolent of all things french without the attitude.
penne rigate tossed with roasted wild mushrooms accented with the herbs of provence and dusted with both asiago and parmesan.
a red sauce as light as a baby's smile tossed affectionately with penne and dusted with asiago and parmesan reggiano.
fettuccine rigate cooked ’til tender-firm in a very light cream sauce with white truffle oil and parmesan reggiano. topped with crunchy panko bread crumbs and served steamy with anticipation.
linguini tossed with anchovy, garlic, extra virgin olive oil and red pepper flakes, dusted with parmesan and served with a knowing smile.
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