| VONGOLE RIPIENE |
$7.25 |
Fresh whole clams stuffed with seasoned breadcrumbs and baked. |
| ANTIPASTO MARIANACCI |
$8.25 |
An assortment of Italian favorites, served with seasonal greens. |
| CALAMARI CON FAGIOLI |
$7.25 |
Squid prepared with cannellini beans in a light and spicy tomato sauce. |
| ANTIPASTO CALDO |
$8.75 |
A variety of stuffed clams, shrimp, mushrooms and eggplant. |
| BUFALA MOZZARELLA E BRESAOLE |
$8.75 |
Mozzarella served with thinly sliced cured beef, and roasted peppers. |
| VONGOLE E COZZE AL POMODORO |
$7.75 |
Hard shell clams and mussels prepared with olive oil, garlic, white wine and tomato. |
| CAPPELLE DI FUNGHI RIPIENE |
$5.75 |
Baked stuffed mushroom caps in our seasoned breadcrumb dressing. |
| FRUTTA DI MARE |
$9.75 |
Shrimp, calamari, and scungilli marinated in olive oil and vinegar with seasonings. |
| INSALATA DI LATTUGA, FINOCCHIO E GORGONZOLA |
$4.75 |
A salad of mixed greens with tomato, onion and fennel, served with gorgonzola. |
| INSALATA MISTA VERDE |
$6.75 |
Arugula, Belgium endive and chicory with Tuscan olive oil and blend of balsamic and red wine vinegar topped with shaved Parmigiano Reggiano. |
| CAMBERETTI SULL'GHIACCIO |
$8.75 |
Cocktail shrimp served on ice with fresh lemon and cocktail sauce. |
| LASAGNE MARIANACCI |
$13.75 |
Layered with fresh ricotta cheese and a blended meat filling. |
| LINGUINE CON LE VONGOLE |
$14.75 |
Fresh clams sautéed in their own juices with oil, garlic and seasonings. |
| CAPELLINI CON FILETTO DI POMODORO |
$13.75 |
Fine pasta served in a sauce prepared with tomato, onion, and prosciutto. |
| PENNE CON SALSICCE |
$14.25 |
Quill shaped pasta, prepared in a tomato sauce with sausage and gorgonzola. |
| SPAGHETTINI AL MARE |
$15.75 |
Shrimp, scallops and calamari in a light tomato sauce. |
| INVOLTINI DI VITELLO |
$17.75 |
Thinly sliced veal surrounding a filling of prosciutto, imported cheese and seasonings, sautéed with mushrooms. |
| SCROD MARIANACCI |
$17.75 |
Scrod topped with seasoned breadcrumbs, onion and tomato, baked with white wine, lemon and butter. |
| BISTECCA ALLA FIORETINA |
$19.75 |
Prime shell steak broiled with olive oil, garlic and lemon. |
| ZUPPA DI PESCE |
$18.75 |
The Italian bouillabaisse with clams, mussels, shrimp, scallops and scungilli. |
| BRACIOLE |
$15.75 |
Thin sliced beef rolled around a filling of herbed breadcrumbs and blended cheeses, slowly cooked in tomato sauce. |
| CODA DI ARAGOSTA |
$19.75 |
Lobster tail stuffed with a seasoned breadcrumb mixture of shrimp and scallops. |
| VITELLO ARRABIATA |
$16.75 |
Veal medallions sautéed with sweet and hot peppers, mushroom and onions. |
| RED SNAPPER CON ARANCIA |
|
Florida red snapper prepared in a light orange sauce. |
| VITELLO CAPRICCIOSO |
$16.75 |
Breaded veal cutlet topped with arugula, tomato and endive. |
| SOLE E SCAMPI FRANCESE |
$17.75 |
Shrimp and sole coated in a seasoned egg batter and sautéed with a dash of white wine and fresh lemon. |
| SALSICCE AI FERRI |
$15.25 |
Grilled sausage served in a seasoned balsamic vinaigrette. |
| SCAMPI MILANESE |
$16.75 |
Shrimp sautéed in butter, garlic, capers, white wine and lemon. |
| VITELLO SORRENTO |
$16.75 |
Veal sautéed and topped with eggplant, prosciutto and mozzarella. |
| POLLO ALL'ABRUZZESE |
$14.75 |
Boneless chicken breast cooked in a spicy wine sauce with mushrooms, peppers, and onions. |
| VITELLO E GAMBERI PESCARA |
$17.75 |
Medallions of veal and shrimp sautéed with mushrooms and a splash of marsala wine. |
