| Artichoke Tosca |
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Golden brown egg dipped artichokes hearts sautéed with capers and garlic in a lemon sauce |
| Burrata |
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Fresh creamy buffalo mozzarella, eggplant puree, arugula, extra virgin olive oil & balsamic vinegar |
| Calamari Fritti |
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5 oz. golden brown squid sauteed with capers, peppers garlic & lemon |
| Linguini Pescadore |
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Mussels, clams, shrimp,, and scallops, garlic, extra virgin olive oil, splash pomodoro sauce deglazed with white wine and tossed with linguini pasta |
| Octopus |
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Lightly char-grilled, marinated, diced vegetable capers lemon |
| Sausage & Pepper |
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Hot & sweet peppers sautéed with potatoes, onions and sausage |
| Seafood Calabrese |
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Char-grilled variety of seafood, extra virgin olive oil, capers, bell peppers, celery, mushroom, lemon vinaigrette |
| Ceasar Salad |
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Romain lettuce tossed with our creamy ceasar dressing topped with croutons |
| Arugula Salad |
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Tossed with balsamic vinaigrette, crumbled blue cheese, walnuts, dried cherries |
| Beet Salad |
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Poached beets, chevre goat cheese, beet jell, macron almonds, scallion infused olive oil, citrus zest |
| Minestrone |
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Traditional italian vegetable soup |
| Mixed Greens |
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Mixed green lettuce, tomatoes with our house dressings |
| Soup of the Day |
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| Spinach Salad |
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Tossed in white truffle oil, lemon, parmesan, tomatoes and artichoke thinly sliced |
| Catch of the Day |
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| Chicken Bella |
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Chicken breast, dried cherries, hazelnuts, walnuts, marsala sauce, portabella duxelle |
| Chicken & Shrimp Fiorentina |
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Chicken breast, jumbo shrimp, lemon wine sauce presented over sautéed spinach and tomato concasse |
| Filet Mignon |
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Char-grilled served with seasonal vegetables in truffle zip sauce with jumbo shrimp |
| Lamb Filet |
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Marinated center cut of lamb loin prepared in suvee finished on char-grilled served with seasonal vegetables and demigaleze |
| Quail |
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Char-grilled served with seasonal vegetables |
| Salmon Mediterranean |
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Pan seared atlantic salmon cooked to perfection served with seasonal vegetables and drizzled with an extra virgin olive oil, balsamic vinegar, garlic & parsley |
| Sea Scallops |
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Seared dry sea scallops served with seasonal vegetables and infusion oils |
| Shrimp Casablanca |
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Lightly breaded jumbo shrimp, oven baked, garlic cream sauce over angel hair |
| Veal Romana |
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Veal scaloppini sautéed with mushrooms, shallots, garlic, pancetta, pomodoro sauce flamed with brandy oven finished with quattro formaggi |
| Zuppa Portughese |
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Variety of seafood sautéed in garlic, shallots, bell peppers, touch of pepper flakes deglazed with white wine finished in pomodoro broth and served with a crustini |
| Chicken Parmigiana |
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Lightly breaded chicken oven baked served with spaghetti marinara |
| Eggplant Parmigiana |
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Lightly tosca battered eggplant oven baked served with spaghetti marinara |
| Fettuccini AgliOlio |
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Sauteed garlic and extra virgin olive oil, fresh basil and parsley tossed with fettuccini pasta |
| Hot-Hot Spaghetti |
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Jumbo shrimp in extra virgin olive oil, banana peppers, herbs, garlic and roma tomato, tossed with spaghetti pasta |
| Langoustine Traviata |
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Sauteed langoustine, garlic shallots, sweet bell peppers, touch of pepper flakes deglazed with brandy finished with pomodoro sauce and a splash of cream tossed with egg fettuccini pasta |
| Linguine Clams |
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Clams, extra virgin olive oil, garlic, white wine (white) or with pomodoro sauce & shallots (red) |
| Pasta Bolognese (or Marinara) |
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Tradizionale bolognese ragu sauce tossed with pasta of choice |
| Penne Arginale |
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Sauteed chicken breast tips, sun dried tomatoes, artichokes, mushrooms, spinach, diced tomatoes, pine-nuts tossed with penne pasta in a basil cream sauce |
| Penne Mio Modo |
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Sauteed breast of chicken & Italian sausage in a traditional meat ragu |
| Veal Parmigiana |
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Lightly breaded veal oven baked served with spaghetti marinara |
