Entrees

BRODETTO

Similar to the French Bouillabaisse, this stew of Shrimp, Salmon and Mussels is in a classic seafood stock

PRIME PETITE FILET MIGNON

USDA Black Angus beef, baby carrots, string beans, seasoned fingerling potato

STEAK FLORENTINE

PRIME USDA black angus bone in ribeye steak stuffed with fresh sautéed spinach and house buffalo mozzarella served with truffled steak fries

MALEZANA SANDWICH

Grilled eggplant, red peppers, zucchini and brie cheese

POLLO AL MATTONE

Tuscan style chicken under a brick recipe with Meyer lemon and rosemary, thyme served with spinach mashed potatoes and tonight’s fresh vegetables

EMILIA-ROMAGNA SALMON

Salmon steak, pan seared and served with a glaze of modena balsamic, served with jicama, field greens, carrots, and red beets

THE IRIDIUM KOBE BURGER

Kobe style handmade ground Wagyu burger
Build your burger with bacon, caramelized onions or assorted cheeses

TUSCAN PORK

12oz grilled pork chop with cippollini onions, balsamic glaze & spinach mashed potatoes

SAN DANIELE SANDWICH

Grilled breasts of chicken, with thinly sliced fruili prosciutto, melted mozzarella, on fresh grilled house bread. Served with lettuce, tomato and house Fries

Fresh House Made Pastas

Prepared here daily using organic durum semolina

PAPPARDELLE BOLOGNESE

Ground veal, ground lamb, chicken, and pork slow cooked in a hearty San Marzano tomato sauce

SPAGHETTI ALLA CARBONARA

Egg, parmesean/percorino romano and pancetta, make this hearty dish named for charcoal workers in the 19th century

PESTO DI BASILICO GNOCCHI

Served with fresh pesto and garnished with shaved parmesan & toasted pine nuts

SPAGHETTI POLPETTE

Veal and Free Range Chicken meatballs served in San Marzano tomato sauce

SIDES

Truffle Oil Waffle Fries

Tonight’s Vegetables

Bread (also served with olives)