Turkey sausage, which you can order on pasta or in a spicy penne dish, is made from the same Italian recipe Mico's dad uses for regular sausage. Eggplant for Parmesan is marinated before breading, taking away the bitter taste. We've also enjoyed the grilled free-range chicken cacciatore style. The pieces of chicken breast are moist and tender, and the roasted red peppers, wild mushrooms, sweet red onions, oven-dried tomatoes and Burgundy wine sauce give the dish a lot of flavor. A little milder is gemelli del sol, or chicken with oven-dried tomatoes and a light basil pesto cream sauce seasoning the little twisted tubes of spaghetti.
Daily specials are worth watching.
One evening His Honor had a fine rack of lamb, the seven ribs standing around a mound of garlic mashed potatoes, with a big serving of bright green sugar snap peas filling out the plate. A rub of fresh oregano, Italian flat parsley and basil flavors the lamb. You know this is an Italian restaurant with a difference just by reading the listing of primi, or appetizers. But you can have greens and beans, bruschetta, calamari, stuffed portobello mushroom, risotto cakes, or our favorite, fresh mussels marinara style. The light tomato broth is so good we soaked it all up with our mini-panini, eating the whole roll and thereby solving the problem that night of what to do with it.