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served as a side, an entrée, or family style. There’s also a classic mixed greens salad and a beau-
tiful, warm beet and bacon salad with mixed greens, goat cheese and house made vinaigrette.
Authentic Minestrone soup is a must have, and there’s a great selection of hearth-style pizzas,
calzones. Everything is made with the freshest of ingredients.

Fettucine Carbonara is a fan favorite, featuring Applewood smoked bacon, caramelized onions,
sweet peas, parmesan, in an egg yolk cream sauce. For those who can’t decide between red
sauce and cream sauce, Marty highly recommends the chicken or eggplant parmesan. The
crispy parmesan breaded chicken breast or eggplant medallions are topped with aromatic
marinara and melted mozzarella, served with a side of fettucine alfredo. Macaroni’s lasagna is
also popular, as is the Capellini d’ Mediterranean—baby tomatoes, spinach, kalamata olives,
artichoke hearts, in a white wine sauce, with the option to add chicken or prawns.

Classic pizzas abound, but you should try The Bacon and The Bees pizza. It’s a crunchy crust
generously covered in Applewood smoked bacon, goat cheese, green onions, roasted garlic
oil, mozzarella, and drizzled in honey.

Their hearty bread is made daily at La Baguette bakery in Ashland.

You can’t forget dessert! Available by the slice or by the whole cake, traditionally baked by
Marty himself, the lemon ricotta cheesecake is a house specialty—lemon infused ricotta and
cream cheese in a graham cracker almond crust, topped with Oregon mixed berry coulis. Or
choose from Italian classic desserts like, Tiramisu, Spumoni ice cream, or Sicilian vanilla ice
cream with walnuts, masala wine, nutmeg and cinnamon.

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