Piero's PizzaVino Menu

Served with extra virgin olive oil and fresh rosemary.

Served in our marinara sauce.

Drizzled with basil infused extra virgin olive oil.

Truffle oil and Parmesan cheese.

Served with marinara sauce.

Baked bruschetta with diced tomatoes, basil, garlic and Mozzarella cheese on baguette.

From our wood burning oven.

Crispy and served on chef Erick's special sauce.

“Napoli-style” in a light tomato and thyme sauce.

Oven baked rolled eggplant, stuffed with Ricotta, Parmesan, Mozzarella and spinach topped with our tomato, basil sauce.

Served with capers, lemon, onions, and our chile olive oil dressing.

Served with Goat cheese.

Deep-fried risotto ball stuffed with Mozzarella cheese.

With Mozzarella bocconcini, basil and balsamic reduction.

Italian cheese selection and "caponata".

Wrapped in Italian pancetta from our broiler.

Served with our "diavola" sauce.

Stuffed with Ricotta cheese and topped with raw honey.

Baby Kale, roasted garlic, grated Pecorino Toscano, pine nuts, roasted bread crumbs and served with our lemon vinaigrette.

Baby field lettuce, grilled chicken, Sonoma county apple, caramelized walnuts, Gorgonzola cheese served with our apple cider vinaigrette.

Arugula, fresh strawberries, mango, roasted almonds, served with our citrus vinaigrette.

Iceberg lettuce, prosciutto bites, oven roasted vine tomatoes, roasted pine nuts served with crumbled Blue cheese and our sweet Gorgonzola dressing.

Bread salad with croutons, yellow and red grape tomatoes, cucumber, red onion, basil, Mozzarella and Romaine served with a balsamic lemon vinaigrette.

served with capers, thinly sliced red onion, with lemon vinaigrette.

Friseé, baby kale, cherry tomatoes, red onion, cucumber, cannellini beans and green beans with a lemon vinaigrette.

served with olive oil mashed potatoes, rapini in a citrus and basil sauce.

Grilled and baked eggplant served with sautéed spinach.

In a light tomato and thyme sauce with bell peppers and onions.

Sautéed, served with mashed potatoes and sautéed spinach.

Herbs and garlic sauce served with roasted potatoes and asparagus.

Italian classic with shrimp, mussels, clams & daily catch of the day in a light tomato sauce.

Served with mashed potatoes and sautéed spinach.

Boneless slow-cooked served with mashed potatoes and sautéed spinach.

Pan-seared lake superior white fish "piccata" style served with olive oil mashed potatoes and asparagus.

Served in a light marinara sauce.

Served with tomato, garlic, capers, oregano and Mozzarella cheese.

Served in a mushroom, walnut creamy béchamel sauce.

Served in our marinara sauce.

Served in a lobster based rosé cream.

Penne in a vodka rosé Alfredo sauce.

Manilla clams in a white wine sauce.

Served with Burrata cheese.

Piero's white sauce, Mozzarella, mushrooms, truffle paste, and topped with lightly cooked egg. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Piero’s white sauce, braised chicken, spinach, artichoke hearts, caramelized onions, garlic, Mozzarella and Romano cheese. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Piero's white sauce, Mozzarella, crumbled Italian sausage, caramelized onions and mushrooms. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Piero's white sauce, Parmesan and Mozzarella cheese, truffled salami, truffle peel, sliced tomatoes. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

4 cheese (Gorgonzola, Parmesan, Mozzarella, Taleggio) with raw honey. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Piero's white sauce, smoked salmon, caramelized onions capers and dill. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Piero's white sauce, pesto sauce, chicken breast, and Mozzarella. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, mushroom medley with Burrata cheese. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, Mozzarella, capers, anchovies and oregano. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Spicy Calabrese salami or pepperoni, tomato sauce, Mozzarella and Pecorino Romano. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, minced garlic and oregano (no cheese). Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, Mozzarella, Italian sausage, rapini and bell peppers. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

(Our meat lovers pizza) Tomato sauce, Mozzarella, spicy crumbled sausage, ham, beef tenderloin, red onions and sweet peppers. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Meat balls, tomato sauce, Mozzarella, bell peppers and mushroom. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, Mozzarella, ham, mushrooms, artichokes and Kalamata olives. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, Mozzarella, mushroom, spinach, bell pepper, and eggplant. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, Mozzarella topped with prosciutto and arugula. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, light Mozzarella, sliced and cooked prosciutto, basil and topped with (room temperature) Bufala Mozzarella. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, Mozzarella and crispy speck (Italian smoked and cured ham). Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a "must" - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Topped with caramelized berries and whipped cream.

Vanilla ice cream and espresso with whipped cream.

Deep-fried risotto ball stuffed with Mozzarella cheese.

Served in our marinara sauce.

Baked bruschetta with diced tomatoes, basil, garlic, and Mozzarella cheese.

Crispy and served on Chef Erick's special sauce.

Drizzled with basil infused extra virgin olive oil.

Oven baked rolled eggplant, stuffed with Ricotta, Parmesan, Mozzarella and spinach topped with our tomato, basil sauce.

Baby artichokes with Goat cheese.

served with our "Diavola" sauce.

From our wood-burning oven.

Soup with meatballs and greens.

Napoli-style in a light tomato and thyme sauce.

Served with extra virgin olive oil and fresh rosemary.

Truffle oil and Parmesan cheese.

Served with Marinara sauce.

Wrapped in Italian pancetta from our broiler.

Italian cheese selection and "caponata".

Stuffed with Ricotta cheese and topped with raw honey.

With Mozzarella bocconcini, basil and balsamic reduction.

Arugula, fresh strawberries, mango, roasted almonds, served with our citrus vinaigrette.

Baby field lettuce, grilled chicken, Sonoma county apple, caramelized walnuts and Gorgonzola cheese served with our apple cider vinaigrette.

Bread salad with croutons, yellow and red grape tomatoes, cucumber, red onion, basil, Mozzarella and Romaine served with a balsamic lemon vinaigrette.

All of our lettuce are organic.

Baby Kale, roasted garlic, grated Pecorino Toscano, pine nuts, roasted bread crumbs and served with our lemon vinaigrette.

Capers, thinly sliced red onion and lemon vinaigrette.

Frisee, baby kale, cherry tomatoes, red onion, cucumber, cannellini beans and green beans with a lemon vinaigrette.

Homemade Mozzarella, sliced tomato and fresh basil. Made with our pizza bread and garnished with a mixed salad.

Meat balls, caramelized onions and peperonata (bell pepper stew). Made with our pizza bread and garnished with a mixed salad.

Italian prosciutto, arugula, sliced tomato and homemade Mozzarella. Made with our pizza bread and garnished with a mixed salad.

Spicy Italian sausage, spinach, bell peppers and homemade Mozzarella in a light marinara sauce. Made with our pizza bread and garnished with a mixed salad.

Seared Salmon, baby greens, sliced tomato served with Aioli sauce. Made with our pizza bread and garnished with a mixed salad.

Portobello mushroom, mixed grilled vegetable and Mozzarella cheese. Made with our pizza bread and garnished with a mixed salad.

Piero's white sauce, Mozzarella, crumbled Italian sausage, caramelized onions and mushrooms.

Piero's white sauce, Burrata cheese and oven-roasted pine nuts.

Piero’s white sauce, braised chicken, spinach, artichoke hearts, caramelized onions, garlic, Mozzarella and Romano cheese.

4 cheese (Gorgonzola, Parmesan, Mozzarella, Taleggio) with raw honey.

Piero's white sauce, Parmesan and Mozzarella cheese, truffled salami, truffle peel, sliced tomatoes.

Piero's white sauce, smoked salmon, caramelized onion, capers and dill.

Piero's white sauce, pesto sauce, chicken breast, and Mozzarella.

Grilled and baked eggplant served with sautéed spinach.

Served with roasted potatoes and rapini.

Napoli-style. In a light tomato and thyme sauce with bell peppers and onions.

Shrimp in a white wine, herbs and garlic sauce served with roasted potatoes and asparagus.

Served with mashed potatoes and sautéed spinach.

Boneless slow-cooked served with olive oil, mashed potatoes and asparagus.

Funghi in a mushroom, walnut creamy sauce.

Topped with our fennel Italian sausage and béchamel sauce.

In a lobster-based rose creamy sauce.

Manilla clams in a white wine sauce.

Served in our marinara sauce.

Served in a light marinara sauce.

With Burrata cheese.

Tomato sauce, Mozzarella, capers, anchovies and oregano

Tomato sauce, garlic and oregano (no cheese).

Our meat lovers pizza. Tomato sauce, Mozzarella, spicy crumbled sausage, ham, beef tenderloin, red onions and sweet peppers.

Tomato sauce, Mozzarella, ham, mushrooms, artichokes and Kalamata olives

Tomato sauce, Mozzarella topped with prosciutto and fresh arugula.

Tomato sauce, Mozzarella and crispy speck (Italian smoked and cured ham.

Tomato sauce, mushroom medley with Burrata cheese.

Spicy calabrese salami or pepperoni, tomato sauce, Mozzarella and Pecorino Romano.

Tomato sauce, Mozzarella, Italian sausage, rapini and bell peppers.

Meatballs, tomato sauce, Mozzarella, bell peppers and mushroom.

Tomato sauce, Mozzarella, mushroom, spinach, bell pepper, eggplant.

Vanilla ice cream and espresso with whipped cream.

Topped with caramelized berries and whipped cream.