| Caprese |
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Fresh buffalo mozzarella, sliced tomato and basil |
| Vongole Casino |
|
Baked clams on the half shell with casino butter and smoked bacon |
| Prosciutto e Melone |
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Sliced prosciutto with melon and berries |
| Scampi Oregantata |
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Breaded shrimp with lemon, garlic and white wine |
| Vongole Oreganata |
|
Baked clams on the half shell with bread crumbs, lemon garlic and white wine |
| Calamari Fritti |
|
Lightly fried calamari with a spicy marinara sauce |
| Carpaccio |
|
Thinly sliced tuscan style beef with arugula, olive oil, lemon and a spicy dijon mustard sauce |
| Caesar |
$15.00 |
Traditional caesar salad |
| Spinaci |
$14.50 |
Classic spinach salad with bacon and mushrooms |
| Rucola |
$14.50 |
Baby arugula with olive oil and fresh lemon topped with shaved aged parmesan cheese |
| Indivia |
$13.00 |
Fresh endive with lemon and olive oil |
| Stracciatella alla Fiorentina |
$12.50 |
Chicken broth, parmesan cheese, spinach and eggs |
| Tortellini in Brodo |
$12.50 |
Meat tortellini in chicken broth |
| Zuppa Ortolana |
$12.50 |
Minestrone soup |
| Spaghettini alla Carbonara |
|
Pancetta, onions and parmesan cheese |
| Rigatoni alla Bolognese |
|
Braised veal and beef in a rich tomato sauce |
| Fettuccine Alfredo |
|
Classic alfredo sauce with a touch of blacktruffle. Finished with sweet peas |
| Tortellini alla Panna |
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Meat tortellini in a cream sauce with a touch of black truffle. Finished with sweet peas |
| Spaghetti alle Vongole |
|
Baby clams, olive oil and garlic in a spicy broth |
| Penne Rigate |
|
marinara sauce topped with ricotta cheese |
| Manicotti |
|
Homemade pasta filled with spinach, ricotta and mascarpone topped with bechamel and tomato sauce |
| Capellini all Orrabbiata |
|
Spicy marinara sauce with garlic and basil |
| Brucotini all Omatriciana |
|
Pancetta, onions, red wine and romano cheese in a full bodied tomato sauce |
| Capellini ll Mulino |
|
Wild mushrooms, pancetta and sweet peas in a vodka cream and black truffle sauce |
| Sauteed Spinach and Garlic |
|
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| Sauteed Peas with Onions and Pancetta |
|
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| Fried Zucchini |
|
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| Broccoli Rabe |
|
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| Steamed Broccoli |
|
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| Sauteed Asparagus |
|
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| Sauteed Mushrooms, Onions and Cherry Peppers |
|
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| Rosemarry Potatoes |
|
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| Escarole |
|
|
| Escarole and Fagioli |
|
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| Piccata di Vitello al Limone |
$34.00 |
Veal sauteed in a white wine lemon sauce |
| Vitello all Zingara |
$34.00 |
Spicy veal sauteed in white wine, tomato, capers and wild mushrooms |
| Ossobuco |
$58.00 |
Veal shank roasted in a red wine and porcini mushroooms sauce with saffron risotto |
| Scaloppine Capriccio |
$34.00 |
Veal shank roasted in a red wine and porcini mushroom sauce with saffron risotto |
| Uccelletti alla Fiorentina |
$58.00 |
Veal rollatine with mushrooms, mozzarella and prosciutto in a white wine cream sauce |
| Cotoletta all Parmigiana |
$45.00 |
Pounded, breaded veal chop topped with marinara and imported cheese |
| Saltimbocca |
$34.00 |
Veal sauteed with sage and prosciutto |
| Vitello Encrusto |
$34.00 |
Veal sauteed with lemon and white wine in a parmigiana crust |
| Scaloppine all Pizzaiola |
$34.00 |
Veal sauteed with lemon and white wine in a parmigiana crust |
| Scaloppine al Marsala |
$34.00 |
Veal sauteed with mushroom and marsala wine |
| Piccata di Pollo al Limone |
$31.00 |
Chicken breast sauteed in a white wine lemon sauce with sweet peas and prosciutto |
| Pollo alla Parmigiana |
$38.00 |
Pounded, breaded european chicken breast topped with imported cheeses and marinara sauce |
| Pollo alla Scarpariello |
$33.00 |
Morsels of chicken sauteed with garlic, white wine and mushrooms |
| Pollo Encrusto |
$35.00 |
Chicken sauteed with lemon and white wine in a parmigiana crust |
| Frutti di Mare |
$40.00 |
Assorted Seafood |
| Porcini |
$37.00 |
Assorted wild mushrooms with touch of black truffle |
| Milanese |
$31.00 |
Saffron |
| Primavera |
$33.00 |
Seasonal vegetables with prosciutto |
| Filetto di Mango alla Romano |
$46.00 |
12oz filet of beef with a spicy caper tomato sauce |
| Bistecca alla Griglia |
$68.00 |
Prime aged new york strip |
| Filetto di Mango alla Fiorentina |
$46.00 |
12oz filet of beef with shallots, sage and wine |
| Rack of Lamb |
$78.00 |
Rack of lamb with a dijon mustard glaze, lightly breaded in a barolo wine sauce |
| Half Rack |
$48.00 |
Rack of lamb with a dijon mustard glaze, lightly breaded in a barolo wine sauce |
| Scampi alla Francese |
$42.00 |
Jumbo shrimp egg battered in a lemon white wine sauce with risotto |
| Scampi alla Romana |
$42.00 |
Jumbo shrimp sauteed in a lemon white wine sauce topped with imported cheese with spinach |
| Vongole alla Posillipo |
$29.50 |
Clams on the half shell sauteed in a light marinara sauce |
| Scampi Oreganata |
$42.00 |
Jumbo shrimp with bread crumb crust sauteed with white wine, lemon and garlic |
| Scampi Fra' Diavolo |
$44.00 |
Jumbo shrimp sauteed in a spicy tomato marinara sauce garnished with clams |
| Carpaccio di Tonno |
|
Thinly shaved center cut tuna over arugula |
| Jumbo Shrimp Cocktail |
|
With cocktail sauce |
| Langostina |
|
Jumbo prawns with spinach |
| Seafood Eggplant Rollatine |
|
Over spinach |
| Seafood Salad |
|
Fresh seafood marinated with spices and lemon juice |
| Mussels |
|
In garlic white wine sauce or fra' diavolo |
| Oyster Cocktail |
|
On half shell |
| Asparagus Vinaigrette |
|
Chilled asparagus with a dijon mustard sauce |
| Escargot |
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With a spicy tomato, white wine and garlic sauce |
| Mozzarella di Bufala |
|
Sliced tomato, roasted red peppers, basil, sundried tomato, capers and prosciutto di parma |
| Ravioli ai Porcini |
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Champagne truffle cream sauce |
| Pappardelle con salsiccia |
|
Tomato basil sauce |
| Gnocchi al Pesto |
|
Pinenuts and parmesan basil sauce |
| Linguine ai Frutti di Mare |
|
Spicy Seafood Sauce |
| Fettuccine al Ragi |
|
Rustic lamb ragout |
| Risotto ai Funghi |
|
Slow cooked arborio rice with mild mushrooms |
| Cotoletta Alla Salvia |
|
Double cut veal chop grilled with sage and garlic with roasted potatoes. |
| English Dover Sole |
|
|
| Branzino |
|
Italian sea bass |
| Aragosta all Arrabbiata |
|
Lobster in or out of shell. Sauteed in a spicy wine and garlic sauce. |
| Paillard di Pollo |
|
Tomato, arugula and red onion, |
| Pollo Fra Diavola |
|
Sauteed with italian sausage, broccoli, zucchini and garlic in a spicy tomato sauce. |
| Milanese con Rucola |
|
Pounded chop lightly breaded and pan seared: Topped with tomato, arugula and red onion. |
| Deep Water Sea Scallops |
|
Wrapped in pancetta. |
| Dentice ai Frutti di Mare |
|
Red snapper and seafood in a spicy tomato sauce. |
| Salmone alla Griglia |
|
Porcini mushrooms sauteed in light garlic and olive oil, over broccoli rabe. |
| Langostina |
|
Jumbo prawns with risotto or sauteed spinach |
| Pollo Agli Asparagi |
|
Lemon and pinot grigio sauce topped with asparagus and fontina cheese. |
