| 16 oz. Water |
$1.50 |
|
| 20 oz Soda |
$1.99 |
|
| 2-Liter Soda |
$3.25 |
|
| 8 oz. Red Bull |
$3.25 |
|
| 8 oz. Sugar Free Red Bull |
$3.25 |
|
| Dinner Cozze al Brodeto |
$13.00 |
Fresh Maine mussels sauteed with cannellini beans, garlic and parsley in extra virgin olive oil and chardonnay wine sauce. |
| Dinner Calamari Fritti |
$12.00 |
Fried calamari served with a homemade tomato sauce. |
| Dinner Mozzarella in Carrozza |
$12.00 |
Egg battered Italian bread stuffed with fresh mozzarella cheese, topped with anchovy sauce. |
| Dinner Bresaola Alpina |
$12.00 |
Thinly sliced air dried beef topped with arugula salad and shaved Parmigiano Reggiano in a lemon citrus dressing. |
| Dinner Carpaccio di Tonno |
$13.00 |
Sliced rare tuna topped with baby arugula with capers and lemon and extra virgin olive oil. |
| Dinner Vongole al Vino Bianco |
$14.00 |
Steamed New Zealand cockle clams with garlic and parsley in extra virgin olive oil and white wine sauce. |
| Dinner Antipasto Toscano (For 2) |
$19.00 |
Sweet and spicy soppressata, dolce latte Gorgonzola, Parmigiano Reggiano, ciliegine de mozzarella, hearts of palm, roasted peppers, sun-dried tomatoes and artichokes. |
| Dinner Grigliatina del Pirata |
$16.00 |
Grilled shrimp and calamari topped with a spicy red and yellow pepper sauce over mache salad with a lemon vinaigrette dressing. |
| Dinner la Pontina |
$12.00 |
Fresh mozzarella, vine ripe tomatoes, prosciutto di Parma, sweet roasted peppers, and basil finished with first pressed extra virgin olive oil. |
| Dinner Pasta e Fagioli |
$9.00 |
Tubettini pasta with cannellini beans in a chicken broth. |
| Dinner Minestrone Toscano |
$9.00 |
Tuscan style vegetable soup. |
| Dinner Stracciatella alla Romana |
$9.00 |
Fresh spinach, organic eggs, Parmigiano cheese in a chicken broth. |
| Dinner Insalata Finalmente |
$8.00 |
Mixed baby greens with tomatoes and Gaeta olives in balsamic vinaigrette dressing. |
| Dinner Insalata alle More |
$9.00 |
Baby arugula salad with dry cranberries, walnuts and goat cheese with raspberry vinaigrette dressing. |
| Dinner Tricolori Tradizionale |
$9.00 |
Endives, arugula and radicchio in a balsamic vinaigrette, topped with shaved Parmigiano Reggiano cheese. |
| Dinner Insalata Caprina |
$9.00 |
Fresh baby spinach, with sliced granny smith apples, shaved pecorino Romano and roasted pinoli nuts in an Italian citrus dressing. |
| Dinner Insalata Dell'Imperatore |
$9.00 |
Romaine salad tossed with grated Parmigiano in Italian dressing, topped with imported dolce latte Gorgonzola cheese. |
| Dinner Bavette alle Vongole |
$21.00 |
Linguine pasta with New Zealand cockle clams, in a garlic, parsley and white wine sauce. |
| Dinner Lasagna Bolognese |
$20.00 |
Chef's recipe Bolognese style. |
| Dinner Gnocchi Caprese |
$20.00 |
Potato dumplings with fresh plum tomatoes and fresh basil topped with fresh mozzarella cheese. |
| Dinner Taglierini Neri ai Capesanti |
$26.00 |
Fresh black linguine sauteed with sweet roasted peppers and sea scallops in a garlic and extra virgin olive oil sauce and finished with fresh arugula. |
| Risotto Del Corsaro |
$25.00 |
Imported Italian Arborio rice with Maine mussels, cockle clams, calamari, and scallops with a touch of tomato sauce and Prosecco wine. |
| Dinner Fusilli ai Vegetali |
$23.00 |
Curly pasta tossed with zucchini, squash, eggplant, mushrooms, artichokes, cherry tomatoes and arugula in extra virgin olive oil and garlic sauce. |
| Dinner Bucatini Carbonara |
$24.00 |
Thick spaghetti tossed with pancetta, onions, egg yolk and grated Parmigiano Reggiano. |
| Dinner Orecchiette Juventine |
$26.00 |
Fresh orecchiette sauteed with artichoke hearts, fresh plum tomatoes, prosciutto di Parma, wild mushrooms and truffle paste with garlic and extra virgin olive oil finished with shaved Parmigiano Regg |
| Dinner Spaghetti Meridionale |
$25.00 |
Thin spaghetti tossed with jumbo shrimp, capers and olives in light tomato sauce. |
| Dinner Ravioli di Peperone |
$23.00 |
Fresh homemade ravioli stuffed with sweet peppers and smoked mozzarella sauteed with butter, sage and black truffle paste. |
| Dinner Pappardelle al Sugo di Cinghiale |
$20.00 |
Fresh pappardelle pasta sauteed with a wild boar meat sauce finish with dry ricotta salata. |
| Dinner Penne Rigate alla Vodka |
$19.00 |
Penne with onions, prosciutto di Parma, plum tomatoes in a vodka cream sauce in a vodka cream sauce. |
| Dinner Sogliola al Granchio |
$26.00 |
Sole filet coated with Dijon mustard, topped with crab meat sauteed with shallots, herbs and white wine, in a lemon fish broth. |
| Dinner Re'Salmone al Gin |
$29.00 |
Filet of wild king salmon sauteed with wild mushrooms, caper berries, fresh dill, lemon zest, shallots in a refined gin fish broth. |
| Dinner Spada Amalfitano |
$29.00 |
Grilled sword fish steak topped with mussels, olives and capers in a light tomato fish broth. |
| Dinner Squaletto Isolano |
$29.00 |
Pan seared filet of halibut with artichokes, sun-dried tomatoes, Gaeta olives and capers in a refined Prosecco sparking wine and fish broth. |
| Dinner Zuppetta del Marinaio |
$31.00 |
Fresh cod fish sauteed with cockle clams, Maine mussels and shrimp in a light tomato fish broth. |
| Dinner Ossobuco Emiliano |
$33.00 |
Veal shank braised with carrots, celery, onion and herbs in Barolo wine sauce, served with risotto Reggiano. |
| Dinner Costolette d'Agnello Scottadito |
$33.00 |
New Zealand lamb chops pan roasted with fresh rosemary, garlic and extra virgin olive oil served with portobello mushrooms topped with dolce latte Gorgonzola in a balsamic reduction sauce. |
| Dinner Costoletta di Vitello Piccante |
$32.00 |
Pan roasted thick French cut veal chop sauteed with hot cherry peppers, roasted peppers and garlic with a white balsamic vinegar in a demi-glaze sauce. |
| Dinner Scaloppine Caprese |
$25.00 |
Tender veal scaloppine topped fresh mozzarella and basil in a light plum tomato sauce. |
| Dinner Scaloppine alla Boscaiola |
$26.00 |
Tender veal scaloppine sauteed with wild mushroom, artichokes, black truffle and thyme in a white wine with a touch of demi-glaze sauce. |
| Dinner Scaloppine d'Agnello al Martini |
$26.00 |
Lamb scaloppine topped with prosciutto di Parma and goat cheese sauteed with sage, shallots and a touch of demi-glaze in a dry martini wine sauce. |
| Dinner Pollo Cappriccioso |
$20.00 |
Breaded or grilled chicken breast topped with fresh mozzarella, arugula and fresh tomatoes with extra virgin olive oil and balsamic dressing. |
| Dinner Polo al Delcelatte |
$23.00 |
Chicken breast sauteed with hot cherry peppers, fresh rosemary and garlic in an aged balsamic sauce, topped with imported dolce latte Gorgonzola cheese. |
| Dinner Pollo Farcito |
$23.00 |
Stuffed chicken breast with prosciutto, spinach, fontina cheese in a white wine demi-glaze sauce with fresh herbs. |
| Lunch Cozze al Brodetto |
$12.00 |
Fresh Maine mussels sauteed with cannellini beans, garlic and parsley in extra virgin olive oil and chardonnay wine sauce. |
| Lunch Calamari Fritti |
$11.00 |
Fried calamari served with a homemade tomato sauce. |
| Lunch Bresaola Alpina |
$11.00 |
Thinly sliced air dried beef with arugula salad, topped with shaved Parmigiano Reggiano, in a lemon citrus dressing. |
| Lunch Carpaccio di Tonno |
$12.00 |
Sliced rare tuna over arugula salad with capers and lemon citrus dressing. |
| Lunch Antipasto Toscano (For 2) |
$16.00 |
Sopressata, hot dry sausage, Gorgonzola, Parmigiano, ciliegine di mozzarella, hearts of palm, roasted peppers, sun-dried tomatoes and artichokes. |
| Lunch La Pontina |
$12.00 |
Fresh mozzarella, vine ripe tomatoes, prosciutto, sweet roasted peppers, basil and extra virgin olive oil. |
| Lunch Pasta e Fagioli |
$8.00 |
Tubettini pasta with cannellini beans in chicken broth. |
| Lunch Minestrone Toscano |
$8.00 |
Tuscan style vegetable soup. |
| Lunch Stracciatella alla Romana |
$8.00 |
Fresh spinach, organic eggs, Parmigiano cheese in a chicken broth. |
| Lunch Insalata Finalmente |
$7.00 |
Mixed baby greens with fresh tomatoes, Gaeta olives, in balsamic vinaigrette dressing. |
| Lunch Tricolore Tradizionale |
$8.00 |
Endives, arugula and radicchio, in balsamic vinaigrette. |
| Lunch Insalata del Casario |
$8.00 |
Classic Caesar salad with a homemade dressing. |
| Lunch Insalata dell'Imperatore |
$8.00 |
Romaine salad with tossed with grated Parmigiano Reggiano, Italian dressing, topped with imported dolce latte Gorgonzola cheese. |
| Lunch Insalata Caprina |
$8.00 |
Fresh baby spinach, with sliced granny smith apples, shaved pecorino Romano roasted pinoli nuts and seasoned with Italian citrus dressing. |
| Lunch Marco Pollo Panini |
$12.00 |
Grilled chicken with fresh tomato, pesto mayonnaise and spinach. Served on fresh Italian baguette. |
| Lunch Parmese Panini |
$12.00 |
Parma grilled prosciutto, fresh mozzarella, fresh tomato, basil and balsamic dressing. Served on fresh Italian baguette. |
| Lunch Ortolano Panini |
$11.00 |
Grilled zucchini, eggplant, portobello mushrooms and balsamic dressing. Served on fresh Italian baguette. |
| Lunch Calabrese Panini |
$11.00 |
Hot soppresseta, wild arugula, Fontina cheese, olive oil, and balsamic vinaigrette. |
| Lunch Bucatini Carbonara |
$18.00 |
Thick spaghetti tossed with pancetta, onion, egg yolk and grated Parmigiano Reggiano. |
| Lunch Taglierini Neri ai Granchi |
$19.00 |
Fresh, black thin linguine with crab meat fresh tomato and spicy garlic and oil finished with fresh arugula. |
| Lunch Gnocci Caprese |
$17.00 |
Potato dumplings with fresh plum tomatoes, fresh basil and fresh mozzarella cheese. |
| Lunch Orecchiette Juventine |
$21.00 |
Fresh orecchiette sauteed with artichoke hearts, fresh plum tomatoes, prosciutto, wild mushrooms, black truffle paste with garlic and extra virgin olive oil finished with shaved Parmigiano. |
| Lunch Lasagna Bolognese |
$18.00 |
Chef's recipe Bolognese style. |
| Lunch Fusilli ai Vegetali |
$18.00 |
Curly pasta tossed with zucchini, squash, eggplant, mushroom, artichokes, cherry tomatoes and arugula in extra virgin olive oil and garlic sauce. |
| Lunch Penne Rigate alla Vodka |
$14.00 |
Penne with onions, prosciutto di Parma, plum tomatoes in a vodka cream sauce. |
| Lunch Bavette Alle Vongole |
$18.00 |
Dry linguine pasta with New Zealand cockle clams, in a garlic, parsley and white wine sauce. |
| Lunch Pappardelle del Contadino |
$18.00 |
Fresh pasta sauteed with roasted sweet peppers, Italian sweet sausage, zucchini and plum tomato sauce and finish with fresh ricotta cheese. |
| Lunch Ravioli al Ragu |
$17.00 |
Cheese ravioli served with homemade meat sauce. |
| Lunch Grigliatina del Pirata |
$18.00 |
Grilled shrimp and calamari topped with spicy red and yellow pepper puree over baby arugula salad and vinaigrette dressing. |
| Lunch Sogliola alla Mostarada |
$19.00 |
Sole filet coated with Dijon mustard, sauteed with shallots capers, fresh herbs, served with white wine and fish broth, topped with marinated bread crumbs. |
| Lunch Re'salmone Isola d'Elba |
$20.00 |
Pan seared filet of wild king salmon with artichokes roasted red peppers and fresh tomatoes in a white wine sauce. |
| Lunch Pesce Spada alla Griglia |
$21.00 |
Grilled sword fish topped with arugula and radicchio salad served with lemon citrus vinaigrette. |
| Lunch Squaletto Isolano |
$24.00 |
Pan seared filet of halibut with artichokes, sun-dried tomatoes, Gaeta olives, capers, fresh herbs and refined Prosecco sparking wine and fish broth. |
| Lunch Zuppetta di Baccala |
$24.00 |
Fresh cod fish sauteed with cockle clams and mussels, herbs and light tomato and fish broth. |
| Lunch Vitello Paillard |
$19.00 |
Grilled tender veal scaloppini on a bed of baby spinach salad with extra virgin olive oil and lemon dressing topped shaved pecorino Romano. |
| Lunch Scaloppini alla Pizziola |
$19.00 |
Veal scaloppini sauteed in olive oil, Gaeta olives and oregano in light tomato sauce. |
| Lunch Scaloppini D'agnello Caprino |
$19.00 |
Lamb scaloppini topped with prosciutto and goat cheese, sauteed with shallots, sage and a dry martini wine sauce. |
| Lunch Pollo Cappriccioso |
$18.00 |
Breaded chicken breast, pan seared, topped with fresh mozzarella, arugula, extra virgin olive oil and balsamic dressing. |
| Lunch Petto di Pollo Piccante |
$19.00 |
Chicken breast sauteed with hot cherry peppers, fresh rosemary, garlic, in an aged balsamic sauce and topped with imported Gorgonzola cheese. |
| Tartufo |
$9.00 |
Chocolate gelato ball-zebaglione filled with a coco powder. |
| Bomba |
$9.00 |
Mango, raspberry and passion fruit sorbet with a white chocolate shell. |
| Sorbetto d'Arancia |
$9.00 |
Orange sorbet in natural shell. |
| Calice de Limoncello |
$9.00 |
Lemon gelato in champagne flute. |
| Tiramisu |
$9.00 |
Homemade traditional tiramisu. |
| Vulcano di Cioccolato |
$9.00 |
Chocolate fudge cake with a warm fudge center and powdered sugar. |
| Profiteroles |
$9.00 |
Chantilly cream filled cream puffs with a chocolate cream. |
| Torta di Formaggio |
$9.00 |
Homemade cheesecake made with ricotta mascarpone and cream cheese. |
| Cannoli |
$9.00 |
Three small traditional cannolis. |
