| Minestrone Genovese |
$8.00 |
fresh seasonal vegetable soup finished with basil pesto |
| Brood di Zucca |
$8.00 |
mildly spiced aromatic broth of butternut squash and sweet onions finished with candied almonds |
| Pasta Fagioli |
$8.00 |
traditional hearty Italian three bean soup simmered with small tube pasta |
| Aragosta e Miso |
$12.00 |
miso with lobster shiitake mushrooms, cherry tomatoes, and basil |
| Antipasto Campo de Fiori |
$24.00 - $15.00 |
appetizer plate of cured Italian meats, artisan cheeses and marinated vegetables |
| Antipasto di Terra |
$10.00 |
marinated fontina della val d'aosta artichokes peperoncini with funghi sotto olio and grilled eggplant |
| Carpaccio di Bresaola |
$13.00 |
thinly sliced cured tenderloin with hazel dell mushroom salad and shaved Asiago |
| Frittura di Calamari |
$11.00 |
lightly fried calamari served with pomodoro sauce |
| Bagnacauda |
$10.00 |
warm bath of olive oil, parsley garlic, chili flakes and anchovies accompanied by fresh vegetables for dipping |
| Frutti di Mare all Griglia |
$12.00 |
marinated grilled seafood salad |
| Olive Calde |
$6.00 |
assorted mediterranean olives sauteed with herbs and spices |
| Antipasto Special |
$12.00 |
chef's daily creation |
| Lattughine |
$8.00 |
organic baby greens tossed in a lemon-mustard vinaigrette |
| Romana alla Griglia |
$10.00 |
grilled Romaine garnished with neuske's applewood smoked pancetta, Ceasar dressing and shaved grana padano |
| Pazza |
$10.00 |
organic baby Spinach garnished with gorgonzola dolce crostini red onion and a balsamic vinegar gastrique |
| Insalata Caprese |
$9.00 |
fresh mozzarella and sliced tomato with sea salt, ribbons of fresh basil and extra-virgin olive oil |
| Autunnale |
$9.00 |
roasted butternut squash, balsamic marinated portobello mush room, and grilled artichoke with mixed greens and white truffle oil |
| Spinaci Saltati |
$6.00 |
sauteed Spinach with garlic and cherry tomatoes |
| Misticanze Saltate |
$7.00 |
sauteed artichoke hearts, roasted eggplant, red bell peppers, and mixed olives tossed with fresh herbs |
| Cannelini con Salvia |
$5.00 |
white cannelini beans sauteed with garlic and sage |
| Vegetali all Griglia |
$6.00 |
daily selection of grilled fresh vegetables |
| Potatoes Anna, Polenta, Quinoa or Starch of the Day |
$6.00 |
|
| Lasagna al Forno |
$8.00 - $15.00 |
baked pasta with beef and veal ragu, mozzarella, grilled zucchini and squash, roasted forest mushrooms, and marinara |
| Spaghettini Puttanesca |
$8.00 - $15.00 |
black olives, capers, anchovies, marinara, e un po di forte |
| Gnocchi alla Bolognese |
$9.00 - $16.00 |
housemade potato dumplings with veal, beef and lamb ragu |
| Paccheri con Salsiccia |
$9.00 - $17.00 |
large tube pasta of campania tossed with Italian sausage, onion and red and green peppers |
| Penne alla Vodka |
$8.00 - $14.00 |
prosciutto, with vodka in a light pink sauce |
| Linguine Positano |
$9.00 - $17.00 |
shrimp sauteed with white wine, garlic, cherry tomatoes |
| Bucatini Amatriciana |
$9.00 - $16.00 |
sweet yellow onions sauteed with pancetta, basil, tomato, passato di pomodoro, and pepperoncini |
| Conchigliette Verdi |
$8.00 - $15.00 |
piquant, blend of finely chopped green bell pepper with anchovy, garlic, parsley, and crushed red chile |
| Linguine ai Crostacel |
$9.00 - $17.00 |
an assortment of fresh seafood in a spicy tomato sauce |
| Tagliolini con Zucca e Aragosta |
$9.00 - $17.00 |
thinly cut housemade pasta with roasted squash, mascarpone and lobster, garnished with toasted pine nuts and basil |
| Ravioli d Agnello |
$10.00 - $18.00 |
housemade ravioli filled with colorado ewe bet ranch lamb served in a herb infused sage with seasonal vegetables |
| Ravioli ai Funghi |
$9.00 - $17.00 |
fresh pasta filled with hazel dell mushrooms in a delicate porcini mushroom cream sauce |
| Risotto di Mare |
$10.00 - $18.00 |
clams, shrimp calamari, and scallops simmered with Arborio rice |
| Risotto ai Porcini |
$9.00 - $17.00 |
lightly sauteed porcini mushrooms scented with white truffle oil |
| Agnolotti di Zucca |
$10.00 - $18.00 |
agnolotti filled with butternut squash mousse in a gorgonzola, fava been and walnut pesto cream sauce |
| Cassoletto Italiano |
$28.00 |
andoullie sausage, Italian, meatball, duck thigh and leg, and ewe bet lamb simmered in a white bean casserole |
| Pollo Parmigiana |
$25.00 |
pan seared breaded chicken breast baked in pomodoro sauce finished with parmigiano cheese, and served over tender gnocchi |
| Zuppa di Pesce |
$25.00 |
assortment of clams, shrimp, fresh fish of the day, scallops, lobster, and grilled chorizo simmered in a fragrant saffron and tomato broth |
| Tagliata al Balsamico |
$27.00 |
grilled sliced New York strip, arugula, and red onions drizzled with aged balsamic |
| Filetto al Porcini |
$27.00 |
grilled beef tenderloin with porcini mushroom demiglace, potatoes anna and grilled seasonal vegetables |
| Scaloppine del Giorno |
|
chef's choice (always made with Wisconsin milk fed veal) |
| Pesce del Giorno |
|
chef's fresh fish selection |
