| Calamari Fritti |
$8.00 |
Tender fried calamari served with a spicy tomato sauce |
| Vongole Posillipo |
$9.00 |
Cockle clams steamed with white wine and garlic broth |
| Carpaccio di Tonno |
$10.00 |
Thin slices of rare tuna served over arugula salad with capers and onions in a lemon vinaigrette |
| Carciofi Modo Nostro |
$8.00 |
Steamed artichoke with garlic, mint, parsley and italian dry sausage |
| Cozze Piccanti |
$8.00 |
Mediterranean mussels sauteed with roman spicy tomato sauce served with italian crostini bread |
| Bresaola Della Valtellina |
$9.00 |
Thinly sliced air dry beef with arugula, shaved parmigiano reggiano in a lemon vinaigrette |
| Fiori di Zucchine Ripieni |
$15.00 |
Zucchini blossom filled with imported ricotta romana and spinach, pan fried and served with a touch of tomato sauce and a sprinkle of parmigiano reggiano |
| Tagliere del Salumiere |
$11.00 |
Verity of artisan salami and cheeses served with walnuts |
| Salmone Affumicato |
$11.00 |
Thin slices of smoked wild king salmon marinated with dill served with julienne of onions and capers with a touch of wasabi mayonnaise |
| Insalata di Aragosta |
$14.00 |
Warm maine lobster meat, rainbow greens tossed with avocado, citrus segments, shaved asparagus and truffle vinaigrette |
| Ortolana |
$7.00 |
Garden fresh rainbow greens, carrots, gaeta black olives and cherry tomatoes with italian dressing |
| Trecolori |
$7.00 |
Endive, arugula and radicchio with italian dressing and shaved parmigiano |
| Del Pastore |
$8.00 |
Baby spinach with sliced pears, goat cheese and toasted pistachio nuts, seasoned with raspberry vinaigrette |
| Caprese Di Burrata |
$9.00 |
Organic cherry tomatoes served with burrata mozzarella and 24 months aged prosciutto di parma finished with drizzle of aged balsamic vinaigrette |
| Romana |
$7.00 |
Crisp romaine, imported gorgonzola cheese and parmigiano reggiano with italian dressing |
| Romana |
$7.00 |
Insalata di cesare classic cesar salad |
| Chicken |
$7.00 |
Grilled free range marinated chicken breast |
| Wild king Salmon |
$8.00 |
Grilled fillet of wild king salmon |
| Calamari |
$6.00 |
Grilled marinated calamari |
| Chitarra al Salmone |
$18.00 |
Thick homemade spaghetti pasta sauteed with marinated smoked wild king salmon, dill and shallots in a light pink sauce |
| Ravioli di Zucca |
$17.00 |
Fresh homemade pumpkin ravioli tossed with butter and sage sauce and finished with a sprinkle of crushed amaretto cookies |
| Gnocchi alla Piemontese |
$17.00 |
Homemade potato gnocchi tossed with roasted pumpkin and wild mushrooms in a refined taleggio cheese sauce finished with crispy prosciutto di parma |
| Rigatoni Alla Vodka |
$15.00 |
Short tubular pasta tossed with smoked prosciutto and onions in a light vodka sauce |
| Lasagna Bolognese |
$18.00 |
Homemade classic lasagna bolognese |
| Crespelle alla Romana |
$17.00 |
Homemade crespelle filled with ricotta romana, spinach pure and parmigiano reggiano, baked with mozzarella and italian plum tomato sauce |
| Lasagnette Con Aragosta E Zucchine |
$23.00 |
Sandras homemade twisted fettuccine pasta tossed with fresh lobster meat, cherry tomatoes and julienne of zucchini in a delicate tomato sauce |
| Maltagliati Terra Mare |
$21.00 |
Sandras homemade odd shape pasta tossed wild mushrooms, shrimps and eggplant in extra virgin olive oil and garlic sauce finished with chopped arucola and sprinkle of grated pecorino romano |
| Cavatelli alla Toscana |
$23.00 |
Hand made cavatelli tossed with cherry tomatoes, trentino speck, fresh porcini mushrooms and black truffle paste, finished with shaved parmigiano reggiano in a garlic and tuscan extra virgin olive oi |
| Salmone Al Pepe Rosa |
$21.00 |
Pan seared fresh filet of wild king salmon with pink pepper corn, orange segment and capers berry in a light brandy cream sauce |
| Spigola alla Siciliana |
$29.00 |
Pan seared fresh filet of chilean sea bass with capers, cherry tomatoes, artichoke hearts and gaeta black olives in a chardonnay wine sauce |
| Coda di Rospo all Isolana |
$22.00 |
Filet of monk fish sauteed with gaeta black olives, capers, herbs and touch of chardonnay wine in a delicate spicy tomato sauce served over fresh made polenta |
| Trota Ripiena al Prosecco |
$23.00 |
Fresh filet of Idaho brook trout stuffed with lump crab meat, pancetta and fennel seared with prosecco wine, capers, resins and fresh herbs |
| Scaloppine dello Chef |
$22.00 |
Tender veal scaloppini pan seared with wild mushrooms, fresh chest nuts and herbs in a refined barolo wine sauce finished with drizzle of truffle oil |
| Scaloppine al Porto |
$22.00 |
Tender veal scaloppini coated with smoked mozzarella and roasted sweet peppers pure baked with shallots in a port reduction sauce |
| Pezzi di pollo alla Padovana |
$16.00 |
Marinated bon in free cage chicken pan roasted with artichoke hearts, shitake mushrooms and herbs in a balsamic reduction sauce served over fresh homemade polenta |
| Involtino Di Pollo |
$17.00 |
Free range chicken breast stuffed with imported dolcelatte gorgonzola and walnuts, wrapped with trentino speck pan roasted with shallots in a delicate florio marsala wine sauce |
