Special Events
~OMBRA Special Events~
OMBRA Cucina Italiana creates special events to entice and engage foodies and wine enthusiasts in the ever evolving conversation of good Italian cuisine and wine. Chef Michael and his dedicated staff are your host ensuring that your guests receive impeccable service and a one of a kind, customized experience.
Our restaurant is the ideal setting for holiday parties, family celebrations, rehearsal dinners, business events, private dinners, and wine tastings. We are happy to host and assist you with your next event.
OMBRA’s Current Specials & Offers
Happy Hour
Monday thru Sunday
4:30 p.m. to 6:30 p.m. daily
RECEIVE 20% OFF COCKTAILS, BEER, Wine by the Bottle and GLASS IN OUR
BAR/WINE LOUNGE ALONG WITH COMPLIMENTARY PIZZETTA.
Early Dining Menu
Monday thru Sunday
4:30 p.m. to 5:30 p.m. daily
$39.99 per person plus tax and gratuity
Add glass of Rigoletto Chianti or Impero Chardonnay for $9
~Antipasti~
Pasta e Fagioli
Tuscan white bean and pasta soup
Prosciutto di Parma e Parmigiano Reggiano
Prosciutto di Parma, arugula, extra virgin olive oil, shaved Parmigiano
Insalata di Barbabietole
Marinated assorted beets, arugula, goat cheese, extra virgin olive oil, aged Balsamico
Insalata Mista di Stagione
Seasonal baby greens, fresh tomatoes, balsamic vinaigrette
Carpaccio di Manzo
Thinly sliced raw “Piemontese” beef, arugula, extra virgin olive oil, shaved Parmigiano
~Secondi~
Penne Buongustaio
Penne with pancetta, wild mushrooms, fresh tomato sauce, sweet peas, a touch of cream
Spaghetti con Vongole alla Viareggiana
Spaghetti with fresh clams, cherry tomatoes, olive oil, garlic, white wine, arugula
Trancia di Salmone
Baked wild salmon, vegetable medley, lemon butter caper sauce
Scaloppine di Vitello alla Marsala
Scaloppine of veal sautéed with wild mushrooms, garlic, Marsala wine, touch of demi-glace
Scaloppine di Pollo al’ Limone e Capperi
Scaloppine of chicken sauteed with fresh lemon, Sicilian capers, garlic, white wine, demi-glace
~Pasticceria~
Panna Cotta alla Vaniglia
Eggless vanilla custard served with fresh seasonal fruit
Sorbetto
Orange sorbet served in a orange shell with fresh fruit
Profiteroles
Vanilla crème filled Italian crème puffs served with vanilla gelato and warm chocolate sauce
Corkage Fee $25.00 per bottle
January
OMBRA Early Dining Menu
$39.99 per person plus tax and gratuity
4:30 pm until 5:30 pm Daily
~Antipasti~
Pasta e Fagioli
Tuscan white bean and pasta soup
Prosciutto di Parma e Parmigiano Reggiano
Prosciutto di Parma, arugula, extra virgin olive oil, shaved Parmigiano
Insalata di Barbabietole
Marinated assorted beets, arugula, goat cheese, extra virgin olive oil, aged Balsamico
Insalata Mista di Stagione
Seasonal baby greens, fresh tomatoes, balsamic vinaigrette
Carpaccio di Manzo
Thinly sliced raw “Piemontese” beef, arugula, extra virgin olive oil, shaved Parmigiano
~Secondi~
Penne Buongustaio
Penne with pancetta, wild mushrooms, fresh tomato sauce,
sweet peas, a touch of cream
Spaghetti con Vongole alla Viareggiana
Spaghetti with fresh clams, cherry tomatoes, olive oil, garlic, white wine, arugula
Trancia di Salmone
Baked wild salmon, vegetable medley, lemon butter caper sauce
Scaloppine di Vitello alla Marsala
Scaloppine of veal sautéed with wild mushrooms, garlic, Marsala wine, touch of demi-glace
Schiacciata di Pollo al Mattone
Herb encrusted half boneless chicken pounded thin, grilled under a brick, roasted potatoes, broccoli rabe, extra virgin olive oil, fresh lemon
~Pasticceria~
Panna Cotta alla Vaniglia
Eggless vanilla custard served with fresh seasonal fruit
Sorbetto
Orange sorbet served in a orange shell with fresh fruit
Profiteroles
Vanilla crème filled Italian crème puffs served with vanilla gelato and warm chocolate sauce
April
Italian Easter Brunch
Sunday, April 5, 2026
10:30 am until 2:00 pm
Three Course Menu
$65.99 per person plus tax and gratuity
~First Course~
Insalata di Caesar
Fresh hearts of romaine, focaccia croutons, guanciale, crispy capers,
anchovies, freshly grated Parmigiano Reggiano
Carpaccio di Mela
Thinly sliced apple, arugula, goat cheese, fennel, pomegranate, extra virgin olive oil,
balsamic glaze, microgreens
Speck e Formaggio al Tartufo
Speck and hard boiled quali eggs, arugula, truffle cheese, balsamic glaze and truffle oil
Salmone Affumicato
Smoked salmon, blood orange, micro-watercress, caviar, blood orange vinaigrette, extra virgin olive oil
~Second Course~
Ravioli alla Fiorentina
Ricotta and spinach ravioli, tomato basil sauce, cherry tomatoes
Linguine alla Mediterranea
Linguine with assorted seafood and shellfish sautéed with white wine, garlic, tomato sauce
Gnocchi di Patate Dolci
Sweet potatoes gnocchi, caramelized leeks, white wine garlic, peas, cream and Pecorino-Romano
Trancia di Salmone
Baked wild salmon, jumbo lump crab, vegetable medley, lemon beurre blanc, capers
Filetto al Pepe Verde
Filet Mignon of Beef wrapped in Prosciutto, green peppercorn sauce, seasonal vegetables, roasted potatoes
Stinco di Agnello con Polenta
Slow braised spring lamb shank, creamy polenta, seasonal vegetables
~Third Course~
Cannoli alla Siciliana
Sicilian pastry filled with ricotta and chocolate served
with pistachio gelato and candied orange
Tiramisu Classico
Espresso and rum soaked ladyfingers layered
with mascarpone mousse and cocoa
Sorbetto alla Pesca
Peach sorbet, bellini & prosecco floater, fresh berries