| Insalata Romana |
$9.00 |
Grilled baby romaine heart, our caesar salad dressing, shaved pecorino romano, served with or without marinated white anchovies |
| Insalata Patrizia |
$12.00 |
Tender arugula, grape tomatoes, hearts of palm, pine nuts, avocado, lemon- extra-virgin olive oil vinaigrette, parmigiano reggiano shavings |
| Carpaccio di Manzo |
$13.00 |
Thinly sliced kobe beef, baby arugula, shaved parmigiano reggiano, drizzled with lemon juice and extra virgin olive oil from umbria |
| Burrata con Prosciutto e Arugola |
$15.00 |
Italian mozzarella cheese with a creamy center, prosciutto di san daniele, baby arugula, grape tomatoes and crostini |
| Crocchette di Granchio Maryland-Style |
$15.00 |
Pan fried, lump meat crab cakes, made with minimal fillers, on red pepper coulis, and a lemon-curry and caper sauce |
| Calamari All' Inzimino |
$13.00 |
Baby calamari rings and tentacles in a lightly spicy broth with spinach, tomatoes, garlic, white wine, served with crostini |
| Pappardelle al Ragu di Maiale con Ricotta Profumata |
$22.00 |
Wide egg pasta ribbons with pork ragout braised in chianti wine, topped with artisanal ricotta quenelle scented with cinnamon and fresh herbs |
| Tortelli di Ricotta e Spinaci con Burro e Salvia |
$23.00 |
Fresh spinach and artisan ricotta hand-made ravioli in sage-butter sauce, shaved parmigiano reggiano |
| Gnocchi al Tartufo Nero |
$24.00 |
Hand rolled potato gnocchi in creamy black truffle sauce drizzled with truffle-honey |
| Orecchiette alla Barese con Salsiccia e Broccoli |
$21.00 |
Hand rolled little ears shaped pasta in garlic, sausage, broccoli rabe and roasted tomatoes |
| Linguine alla Masaniello |
$26.00 |
Mussels, wild-caught shrimp, calamari, and clams sauteed with garlic, olive oil, tomatoes, zucchini julienne and just a hint of chili pepper |
| Tonnarelli con Aragosta |
$28.00 |
Egg spaghetti topped with maine lobster tail in delicate lobster reduction sauce with claw and knuckle lobster meat and fresh grape tomatoes |
| Pollo in Bianco con Vellutata al Dragongello e Vino Bianco |
$21.00 |
Poached organic chicken breast in tarragon-white wine cream sauce, turnip and potato mash, herbed haricots vert |
| Cotoletta alla Milanese |
$29.00 |
Thinly pounded veal loin, lightly breaded in seasoned breadcrumbs and pan-fried in clarified butter, potato confit, braised red cabbage, arugula salad |
| Bistecca alla Griglia con Salsa Chimichurri e Insalata di Pomodori Heirloom |
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Hand-cut, certified all natural angus beef, boneless ribeye steak with chimichurri steak sauce, pomme frites and heirloom tomato salad |
| Costoletta di Maiale al Balsamico con Spatzle |
$28.00 |
Double-thick pork chop with figs and pears in balsamic reduction, hand-cut spatzle in a light cream sauce, topped with crispy onion strings |
| Gamberi e Capesante al Limoncello |
$26.00 |
Sauteed wild-caught jumbo shrimp and scallops finished with limoncello liqueur, roasted mediterranean vegetables, sauteed fresh spinach |
| Salmone alla Griglia con Crema di Limone e Aneto |
$26.00 |
Grilled faroe island salmon filet with lemon and dill vellutata, sauteed zucchini and carrot ribbons with chanterelle mushrooms |
| Merluzzo alla Livornese |
$25.00 |
Pan seared cod filet braised in fresh tomatoes with capers and black olives, steamed mediterranean couscous and broccoli rabe with garlic and oil |
