| Carciofi Alla Romana |
$14.00 |
grilled artichokes in olive oil, garlic and rosemary |
| Tartufella Alla Piastra |
$14.00 |
seared truffled goat cheese on a bed of baby arugola, shaved pears, grapes and toasted almond flakes in lemon-truffle dressing |
| Grigliata Di Calamari |
$14.00 |
grilled calamari served with heirloom tomato and arugola salad |
| Saltata Di Capesante |
$15.00 |
sea scallops sauteed with oyster mushrooms and baby spinach, in a creamy white wine and chive sauce |
| Polipetti Marinati |
$14.00 |
marinated baby octopus with French beans, grape tomato, caper, onions |
| Caprese Di Bufala E Peperoni |
$14.00 |
buffalo mozzarella, fresh tomato and roasted peppers with basil oil and balsamic glaze |
| Carpe Cruda All' Albese |
$16.00 |
veal tenderloin carpaccio marinated with truffle oil and lemon, served with mache salad and shaved truffle cheese |
| Vellutata Di Aragosta |
$11.00 |
lobster bisque with fresh crabmeat and basil oil |
| Crespelle Fiorentina |
$14.00 |
eggplant canelloni filled with ricotta cheese and spinach |
| Cozze Marinara |
$13.00 |
mussels cooked with white wine, tomato sauce, garlic and parsley served with grilled Tuscan bread |
| Insalata Di Aragosta |
$23.00 |
lobster salad dressed in a light lemon and chive mayonnaise |
| Tonno Impepato |
$16.00 |
pepper crusted sushi quality tuna, dressed with virgin oil, lemon and flor de sel served with a cucumber and heirloom tomato salad |
| Insalata Piemontese |
$12.00 |
field greens, fresh pear, walnuts, truffle oil, lemon and truffle cheese |
| Insalata Bianca |
$13.00 |
endive, fennel, mushrooms, artichokes and hearts of palm, with shaved parmigiano cheese and lemon dressing |
| Insalata Ortolana |
$14.00 |
chopped mesclun, Romaine, rugola, endive, tomatoes, mushrooms, asparagus in a light balsamic dressing |
| Insalata Francescana |
$9.00 |
field greens, red beets, corn, tomato and shaved ricotta |
| Paccheri in Salsa Affumicata |
$19.00 |
jumbo rigatoni with baby eggplant, plum tomato and smoked mozzarella |
| Tortelli in Salsa Tartufata |
$23.00 |
homemade ravioli filled with mushrooms, spinach and fontina cheese, in a light truffle sauce |
| Raviolacci Al Ragu Di Funghi |
$21.00 |
large homemade ravioli with a delicate veal filling in a ragout of wild mushrooms and montasio cheese |
| Fettuccine Al Ragu Di Vitello |
$19.00 |
white fettuccine in a slowly cooked ragout of veal flavored with sage |
| Spaghetti Alle Vongole |
$21.00 |
spaghetti in white manila clam sauce |
| Rigatoni Cipullo |
$19.00 |
rigatoni with ground sweet sausages, prosciutto and a touch of cream |
| Linguine All' Amiraglia |
$23.00 |
linguine with shrimps, scallops, cuttlefish, mussels and clams in lobster sauce |
| Tagliatelle Integrali Al Pomodoro Fresco |
$19.00 |
home made whole wheat tagliatelle with extra virgin oil chili pepper, garlic and fresh tomato |
| Paglia E Fieno Al Salmone |
$21.00 |
green and white tagliolini with fresh wild salmon, confetti tomato and heh of the wood mushrooms |
| Gnocchi Alla Piemontese |
$19.00 |
homemade gnocchi sauteed in meat sauce with a touch of cream |
| Caciucco Di Pesce |
$25.00 |
bouillabaisse Italian style |
| Salmone in Crosta Di Pesto |
$25.00 |
baked wild salmon topped with pesto and pine nuts, served on a bed of roasted summer vegetables |
| Branzino Mediterranea |
$26.00 |
fillets of mediterranean sea bass cooked in white wine with grape tomatoes, baby artichokes, pearl onions and olives |
| San Pietro Alle Mandorle |
$25.00 |
almond crusted fillet of John dory in a martini sauce, over spinach |
| Gamberoni Con Couscous |
$26.00 |
jumbo shrimp sauteed in lemon-ginger sauce, served with a warm couscous and vegetable salad |
| Cernia Gratinata Alle Erbe |
$26.00 |
herb crusted fillet of grouper on a bed of sauteed eggplant, with cipollini onions and a light tomato vinaigrette |
| Fegatini Di Pollo Al Balsamico |
$17.00 |
chicken livers sauteed in balsamic sauce with baby carrots and onions |
| Petto Di Pollo Al Montasio |
$21.00 |
breast of chicken, stuffed with montasio cheese and fresh herbs, sauteed with green beans and wild mushrooms sauce |
| Pollo Al Mattone |
$21.00 |
butterfly Cornish hen baked under a brick, served with mashed potatoes |
| Imbustata Di Vitello |
$24.00 |
veal envelope filled with prosciutto and smoked mozzarella served in a light white wine, plum tomato and artichokes sauce |
| Costoletta Di Vitello Al Rosmarino |
$39.00 |
veal chop in rosemary sauce with spinach and roasted potatoes |
| Fegato Alla Veneziana |
$22.00 |
calf's liver sauteed with onions and white wine, served in a nest of fresh polenta |
| Rognoncini Di Vitello |
$19.00 |
veal kidney in mustard sauce served in a nest of mashed potatoes with asparagus and baby carrots |
| Pollo Scarpariello |
$19.00 |
chicken on the bone sauteed with white wine, rosemary and garlic |
| Tegamino Di Pollo |
$21.00 |
chunks of boneless chicken, sauteed with garlic, rosemary, artichokes, mushrooms, and peppers |
| Carre'd' Agnello Al Forno |
$29.00 |
roast rack of lamb in thyme sauce with baby vegetables and basil whipped potatoes |
| Vitello Martini |
$23.00 |
veal encrusted in parmigiano cheese, sauteed with white wine and lemon |
| Bistecca Di Manzo Ai Ferri |
$36.00 |
grilled prime strip steak with baby vegetables and roasted potatoes |
| Filetto Di Vitello Al Prosciutto |
$25.00 |
veal tenderloin wrapped in prosciutto, served sliced with with wine sauce over sauteed spinach, fingerling potato and oyster mushrooms |
