| Calamari Mala Femina |
$11.00 |
Fresh, fried calamari tossed with hot cherry peppers, gaeta olives, capers, garlic, and balsamic vinegar, served over a bed of fresh greens |
| Portobello con Crostini |
$9.00 |
Sliced Portobello mushrooms sauteed with scallions and prosciutto in a madeira wine sauce, served over crostini bread |
| Gamberi in una Alveare |
$12.00 |
Jumbo shrimp wrapped in bacon then roasted with pure honey, served over sauteed spinach and topped with oranges, grape tomatoes, and gorgonzola cheese |
| Spiedini alla Romana |
$9.00 |
Fontina and prosciutto sandwiched between bread, dipped in an egg batter, then sauteed and served with a garlic, anchovy, and caper sauce |
| Vongole al Limone |
$11.00 |
Fresh little neck clams steamed with garlic, shallots, lemon, white wine, fresh herbs, and spices,served over grilled Tuscan bread |
| Mozzarella con Pomodoro e Peperone |
$9.00 |
A combination of fresh mozzarella, ripe tomatoes, and homemade roasted red peppers topped with fresh basil and extra virgin olive oil |
| Calamari Louisiana |
$11.00 |
Fried calamari mingled with spicy andoiulle sausage, grape tomatoes and scallions in a garlic lemon butter sauce,served over arugula |
| Salsiccia con Rapini |
$9.00 |
Grilled sweet Italian sausage topped with sauteed broccoli,plum tomatoes, garlic, and extra virgin olive oil |
| Zuppa di Aragosta |
$8.00 |
Homemade lobster and wild mushroom bisque |
| Goffo |
$8.00 |
Baby mesclun greens topped with shiitake mushrooms, plum tomatoes, walnuts, gorgonzola cheese, gaeta olives, with a lemon oregano vinaigrette |
| Tricolore |
$7.00 |
Arugula, romaine, radicchio, and Belgian endive topped with diced tomatoes and toasted pignoli nuts, with a balsamic vinaigrette |
| Filomena |
$8.00 |
Mixed greens topped with fresh mozzarella, plum and sun dried tomatoes, roasted peppers, artichoke hearts, and toasted pignoli nuts, with a balsamic vinaigrette |
| Ceasare |
$7.00 |
Traditional caesar salad topped with shaved parmesan and seasoned croutons |
| Vitello Laura Anna |
$24.00 |
Medallions of veal sauteed with jumbo shrimp, mushrooms, shallots, and garlic in a lemon caper herb sauce, topped with fresh mozzarella cheese and served over a nest of linguine |
| Zuppa de Pesce |
$28.00 |
A combination of Brazilian lobster tail, jumbo shrimp, sea scallops, littleneck clams, and calamari, sauteed with garlic and olive oil, in a plum tomato herb broth over linguine |
| Petto di Anitra |
$23.00 |
Seared marinated duck breast, topped with spicy andoiulle sausage,onions, plum tomatoes and mushrooms in a garlic white wine sauce, served over sauteed spinach |
| Vitello Saltimbocca |
$22.00 |
Medallions of veal layered with parma prosciutto and fontina cheese, over a bed of spinach in a rosemary and madeira demi-glace sauce |
| Risotto Don Tommaso |
$27.00 |
Saffron risotto, Brazilian lobster tail,jumbo shrimp and Spanish chorizo in a garlic arugula cream sauce; drizzled with marinara |
| Salmone al Pignoli |
$22.00 |
Fillet of salmon, baked with a pignoli nut herb crust,served with grilled asparagus spears and a Dijon mustard caper sauce |
| Filet Mignon Diana |
$28.00 |
Center cut filet mignon, pan seared, topped with wild mushrooms and scallions in a flamed cognac and dijon mustard cream sauce, and served over a bed of spinach |
| Gamberi alla Francesca |
$22.00 |
Jumbo shrimp sauteed with garlic and fresh garden vegetables with a lemon chardonnay sauce, over angel hair pasta |
| Cappa Santa Con Granchio |
$23.00 |
Fresh, pan-seared sea scallops topped with fresh jumbo lump crabmeat with a spicy tomato cognac cream sauce, served over fettuccine |
| Pollo con Salsiccia e Pomodoro |
$20.00 |
Breast of chicken sauteed with sweet Italian sausage,plumtomatoes, onions and gaeta olives in a garlic and herb sauce, over a bed of broccoli rabe |
| Ravioli Fiorentina |
$18.00 |
Spinach and roasted garlic ravioli topped with sweet Italian sausage, portabella mushrooms and shaved parmigiano cheese in a marinara sauce |
| Filetto con Granchio e Asparagi |
$32.00 |
Grilled center cut filet mignon topped with jumbo lump crabmeat and smoked bacon in a Borolo wine demi-glace sauce, served over saffron risotto and grilled asparagus spears |
| Gnocchi al Telefono |
$18.00 |
Homemade ricotta gnocchi topped with plum tomatoes,basil, garlic and fresh mozzarella |
| Penne alla Pezza |
$18.00 |
Penne pasta with chicken,prosciutto and mushrooms in a tomato vodka cream sauce |
| Rigatoni Bolognese |
$18.00 |
Rigatoni with a combination of ground veal, beef and pork in a seasoned tomato sauce |
| Fravioli di Carnevale |
$7.00 |
Homemade ravioli stuffed with cannoli cream, topped with fresh seasonal berries, shaved chocolate, and powdered sugar |
| Creme Brulee |
$7.00 |
Baked vanilla bean custard glazed with brown sugar caramel |
| Torta Per Gigi |
$7.00 |
Layered white and dark chocolate mousse cake in an oreo cookie crust |
| Gelato Fritto |
$7.00 |
A duet of chocolate and vanilla ice creams rolled in a crust of sweetened corn flakes, coconut, and Belgian chocolate then fried and served with creme anglaise |
| Tartuffo |
$7.00 |
A combination of chocolate and vanilla ice cream with a hazelnut and maraschino cherry center, dipped in a hard chocolate shell |
| Sorbetti e Frutti |
$7.00 |
A combination of raspberry, lemon and orange sorbet, topped with fresh berries and raspberry coulis, garnished with rolled gaufrette cookies |
| Tiramisu |
$7.00 |
Lady fingers dipped in kahlua flavored espresso layered with mascarpone mousse, and topped with shaved chocolate |
