Antipasti ed Insalate e zuppa

Cozze Marinate


P.E.I. Black Mussels served in a spicy tomato broth with garlic, olive oil, white wine and peperoncino.

Frutti di Mare alla Griglia


Shrimp, scallops wrapped in speck, potato and asparagus all grilled and served with housemade lemon aioli.

Antipasto all’Italiana


Prosciutto & melon, caprese, salami, olives and cheese.

Varietà Mista di Bruschette

$15.00/4 per

A sampling of two delicious bruschetta: diced tomato, basil, and garlic/shrimp, arugula, shaved Parmigiano and limoncello.

Polpettine di Manzo


We gave in to your requests. Housemade all Certified Angus Beef meatballs in a slow cooked marinara sauce.

Insalata Mista


Assorted fresh greens, tomato, cucumber and carrot topped with crumbled goat cheese in our house dressing.

Insalata di Caprese con Burrata


Local farmer’s market heirloom tomatoes with fresh creamy burrata cheese, accented with extra virgin olive oil, fresh basil and imported dried Italian oregano.

Insalata D’Inverno


Arugula, Belgian endive, fresh oranges, dried tart cherries and toasted hazelnuts in a citrus vinaigrette.

Insalata di Cesare


Our Chef’s version of this classic salad is served with homemade croutons and parmigiano cheese.

Primi Piatti

Spaghetti con Gamberoni, Vongole e Zucchine



Spaghetti pasta tossed with shrimp, clams, julienne zucchini, olive oil and a touch of tomato. Spicy.




A signature dish. Light, moist and delicious.

Triangoli di Gamberi ed Asparagi



Housemade triangle shaped pasta filled with shrimp, asparagus and ricotta in a velvety rosé sauce.

Ravioli al Burro e Salvia



Another favorite. Housemade ravioli filled with spinach & ricotta and finished with a creamy sage sauce.

Spaghetti alla Bolognese



Spaghetti in a rich meat sauce.

Bavette al Granchio del Ristorante “Tre Pini”



Named after Raffaella’s friends in Florence. Hot and spicy linguine pasta with crab meat in a smooth rosé sauce. Highly recommended.

Capellini al Pomodoro



Simplicity at its finest. Angel-hair pasta in a marinara sauce with diced tomatoes and fresh basil.

Papa Sisto



Named after Pope Sixtus IV. Fettuccine pasta in a creamy white sauce with housemade sausage, speck, and a dusting of fontina, Parmigiano and mozzarella cheeses.

Cannelloni con Vitello e Carciofi



Housemade cannelloni filled with veal, artichokes and ricotta covered with light béchamel and a touch of tomato and mozzarella.


Scaloppine al Limone


Thinly pounded medallions of the finest veal loin, sautéed in a silky lemon butter sauce. Served with a side of fresh vegetables.

Scaloppine del Re


Fit for a king. Thinly pounded veal loin medallions breaded with a mix of soft fresh breadcrumbs, black truffle and speck finished in a Fondo Bruno brandy sauce. Served with a side of fresh vegetables.

Ossobuco con Risotto


Simply the best Ossobuco in San Diego. Slowly braised veal shank served over a bed of saffron risotto and topped with an exquisite Porcini mushroom sauce.

Filetto alle Erbe Aromatiche


An 8 oz. Certified Angus filet mignon grilled to order and served with a sauce of aromatic herbs, balsamic vinegar and a light touch of cream. Served with a side of farm fresh vegetables.

Pollo alla Parmigiana


Lightly breaded Jidori chicken breast topped with tomato sauce and melted mozzarella cheese. Served with a side of fresh vegetables.

Scampi al Pinot Grigio


Succulent Scampi in a Pinot Grigio, garlic and butter sauce served alongside linguini with spicy marinara.

Pesce del Giorno

Market Price

Succulent Scampi in a Pinot Grigio, garlic and butter sauce served alongside linguini with spicy marinara.


Tre Panini Piccolini

$14.00/3 per

Kobe beef sliders, Pancetta & onion aioli,house dried tomato, Gorgonzola.



Baby shrimp, cherry tomatoes, white wine, butter, garlic, toasted ciabatta.

Funghi al Forno


Maitake mushrooms, Gorgonzola cream, Parmigiano, breadcrumbs, toasted ciabatta.



Choice of 2|Traditional, Pear & Arugula, Strawberry Balsamic, Shrimp & Arugula, Anchovy, House-cured Salmon.

Salumi e Formaggi



Seasonal artisan meats and cheeses.

Involtini de Malanzana


Eggplant stuffed with mozzarella cheese, served in Raffaella’s famous marinara or spicy marinara, served with toasted ciabatta.