Abruzzo Italian Steakhouse Menu

We thinly slice our line caught ahi tuna. It is then coated with a 'nduja vinaigrette, and topped with charred broccoli rabe, olive oil, microgreens, and sea salt.

Our meatballs are made of a delicious blend of freshly ground Pat LaFrieda beef and pork. Served with a generous helping of Italian-style tomato sauce and garnished with fresh basil and grated parmesan cheese.

Our chefs prepare calamari and Italian hot cherry peppers until golden and crisp, then served with a side of housemade marinara sauce, and topped with fresh parsley.

We serve creamy burrata cheese over first press olive oil, with charred filone bread, and garnished with microgreens.

Our creamy gnudi is made from sheep's milk, prepared with sage brown butter and topped with freshly shaved pecorino cheese.

Our shrimp cocktail comes with five jumbo poached shrimp, served over greens with housemade cocktail sauce and a lemon slice.

Our chefs confit octopus on the grill until tender, then serve over smoked paprika, gigante beans, sliced local radish, and topped with microgreens.

Chef's selection of three cheeses. It is served with peach and summer cherry mostarda, and toasted focaccia bread.

Hendrick's gin, lemon, soda

Wheatley Vodka, Hella’s Bloody Mary Mix

Barone Rosso prosecco, orange juice

1800 Silver, orange curacao, lime

Aperol, prosecco, soda

Titos vodka, lime, Fever Tree ginger beer

Belvedere vodka, lemon, soda

Espolon Blanco, orange juice, grenadine

New Amsterdam vodka, New Amsterdam gin, Jose Cuervo Silver tequila, Cruzan rum, triple sec, lemon, cola

Martini with your choice of spirit. Olive, onion, or lemon twist

Dos Hombres Mezcal, lime, Fever Tree ginger beer

Makers Mark, Angostura, sweet vermouth

Wild Turkey 101, Angostura, sugar

Tito's Handmade vodka, lemonade, iced tea

Tullamore Dew, lemon, Fever Tree ginger beer

Alacrán blanco, lime, Fever Tree grapefruit soda

Tito's vodka, curacao, lime, cranberry

Cruzan rum, lime, mint

Cruzan rum, lime, sugar. Served up.

New Amsterdam gin, Campari, sweet vermouth

Knob Creek bourbon, Campari, sweet vermouth

Skyy vodka, orange juice

Our rich, dark chocolate sauce folded into thick, creamy milk with a dash of vanilla.

Expertly textured milk poured over strong double shot of Westrock Espresso.

Organic chai tea with steamed milk.

Double shot of espresso, steamed milk

A double shot of our Altitude Blend is freshly brewed over water and topped with ice.

2 ounces of fresh, signature espresso over chocolate topped with 10 ounces of cold milk with ice.

Chai tea with steamed milk over ice. Rishi’s Masala Chai Tea Blend is an energizing and rich blend of fresh spices and real vanilla, slow brewed with a full-bodied organic and Fair-Trade Certified wild-grown, single-origin black tea. Rishi donates a portion sales of this blend to the Jane Goodall Institute.

Rich and creamy chocolate ganache is layered in between airy chocolate sponge cake. Dusted with powdered sugar and served with whipped cream, these ten layers are filled with everything but regret.

Lush cream cheese frosting is layered between moist sponge cake of sweet carrot, toasted spiced nuts and hints of orange zest.

Our freshly ground beef, pork, and veal meatballs are served with with Italian-style tomato sauce and spaghetti. Finished with grated parmigiano reggiano and fresh basil.

Housemade rigatoni mezze pasta is tossed with spicy guanciale, Calabrian chili oil, tomato, parsley, and finished with a dusting of pecorino cheese.

Our take on a classic dish from Lazio, Italy: Al dente spaghetti tossed with Italian pancetta & a rich sauce of local egg yolks and cream, parmigiano reggiano, and cracked black pepper.

We prepare al dente orecchiette pasta with a house made broccoli rabe pesto and sautéed asparagus. Topped with Calabrian chiles and roasted tomatoes.

Our chefs' version of the traditional Italian comfort dish made with penne, heavy cream, a splash of vodka, and crushed San Marzano tomatoes. Topped with grated parmesan.

Breaded eggplant is layered with mozzarella cheese, house made tomato sauce, and fresh basil. Served with spaghetti pomodoro.

Our organic chicken breast is breaded and baked, topped with housemade mozzarella and tomato sauce, and garnished with fresh basil. Served with spaghetti pomodoro.

Our prime bone-in Creekstone Farms veal cutlet is breaded and and baked, topped with housemade mozzarella, tomato sauce, and garnished with fresh basil. Served with a side of spaghetti pomodoro.

We roast our black pearl salmon on a cedar plank and plate it over of black lentils cooked risotto-style with smoked bacon, red wine butter, and fresh herbs. Garnished with microgreens.

Premium dry-aged filet from Creekstone Farms Black Angus cattle in America's heartland. It is hand cut daily, with minimal fat and marbling. Served with a watercress and radish salad and sprinkled with Maldon sea salt.

A beautiful cut of prime dry-aged bone-in ribeye comes from Creekstone Farms certified Black Angus cattle in America's heartland. Hand-cut daily, with abundant fat marbling. Served with a watercress salad and finished with maldon sea salt.

Our double-cut Smithfield Farmland pork chop is marinated with fresh herbs and garlic, and seasoned with salt and pepper. Broiled and served with roasted pickled peppers and balsamic vinegar.

Served with fries.

Served with fries.

American cheese, french fries. Choice of beverage.

Delicate scents of honeydew melon, orchard fruit, and a whisper of white spring flowers rose from the glass. This wine’s savory palate offers white peach, green apple, sage, and a hint of toasted almonds alongside a bright acidity. A light mineral note signals the close.

This wine fully expresses the characteristics of its indigenous landscape. The color is a brilliant bright yellow. The savory and mineral flavors on the palate are accompanied by a fine and elegant floral fragrance.

Ruby red in color, Peppoli is characterized by notes of cherries and raspberries, and the aromatic profile is completed by nuances of violets and vanilla. On the palate, the wine is tasty and balanced with lively acidity, a characteristic of Sangiovese-based wines. The fruity notes and the spices of the oak dominate the finish and aftertaste. The wine is soft in its tannins and long and lingering on the finish

“Ca' del Laito” is an intensely rich and structured expression of Valpolicella Ripasso; a compact and concentrated red wine, aged for 30 months in big oak barrels. Scents of red fruits, black pepper, and fruit-in-alcohol are combined to form a juicy and consistent taste.

Our chefs toss kale in a house vinaigrette, then add pickled red onion, goat cheese and toasted pecans to finish.

We top a wedge of crisp iceberg lettuce with creamy gorgonzola dressing, thinly sliced red onions, cherry tomatoes, and applewood smoked bacon. It is finished with freshly chopped chives.

Our chefs serve creamy burrata on a bed of baby arugula greens with sliced marinated fennel, heirloom grape tomatoes, and cracked pistachios. Lightly dressed in a house made citrus and white balsamic vinaigrette.

Roasted red and yellow beets, julienned apples, and walnuts are served with crème fraîche and drizzles of pistachio oil and balsamic vinaigrette.

Our chefs serve Tuscan style roast pork belly topped with shaved fennel and baby arugula, over a pizza bianca bread. Accompanied with a side of mixed greens.

We slow roast ribeye steak, then top with aged provolone cheese, and place on a ciabatta roll. Served with a side of crispy French fries.

Our grilled chicken breast is topped with Sicilian olive & orange tapenade, shaved fennel, and lettuce. Served on ciabatta roll with a side of French fries.

We sauté broccoli rabe with sea salt, spicy breadcrumbs, and lemon zest.

Crispy, golden-fried Idaho potatoes lightly seasoned with sea salt and herbs.

Our chefs prepare crispy fingerling potatoes in duck fat, then top with rosemary salt and mustard oil to serve.

Donate to UNICEF and help provide critical supplies and support to children affected by war in Ukraine.

Donate to UNICEF and help provide critical supplies and support to children affected by war in Ukraine.

Lush cream cheese frosting is layered between moist sponge cake of sweet carrot, toasted spiced nuts and hints of orange zest.

Our half portion of meatball parmigiana is served on a hero roll with Parmigiano-Reggiano and mozzarella cheeses, house made marinara and topped with freshly chopped parsley. Served with a lightly dressed mixed greens salad.