| Praline Con Cioccolato |
$12.00 |
espresso flavored chocolate mousse layered with hazelnut praline covered with dark chocolate ganache |
| Torta Di Cioccolato |
$12.00 |
very rich chocolate tart with caramel sauce, peanut brittle, caramelized orange rind and side of fresh cream |
| Tre Gelati Con Banane |
$12.00 |
bananas sauteed with brandy and spices served over vanilla, caramel and hazelnut gelato |
| Frutta Tropicale |
$12.00 |
oven roasted pineapple with coconut sorbet and a dark rum vanilla sauce, crushed pistachio |
| Torta Di Mele E Pere |
$12.00 |
honey roasted apple and pear tart with amaretto gelato set in a sweet phyllo crust |
| Torta Di Formaggio |
$12.00 |
a blend of italian and american cream cheese with blood orange sorbet and candied ginger |
| Torta Di Limone |
$12.00 |
warm lemon cream tart set in a vanilla scented crust with seasonal berries and artisanal honey |
| Gelati |
$10.00 |
caramel, hazelnut, pistachio, vanilla or chocolate |
| Sorbetti |
$10.00 |
blood orange, lemon, coconut or mixed berries |
| Rugola Con Finnochio |
$13.00 |
arugola and fennel salad with fresh orange, shaved red onions and roasted hazelnuts finished with parmigiano reggiano |
| Insalata Con Prosciutto |
$13.00 |
bibb lettuce and fiorelle pear with a citrus-mustard dressing, prosciutto di parms, ricotta salata and spanish almonds |
| Insalata Alla Romana |
$14.00 |
romaine salad with an anchovy, caper and garlic dressing alongside a beet carpaccio, goat cheese and hazelnuts |
| Scampi Con Limone E Spinachi |
$16.00 |
butterflied ecuadorian shrimp over cauliflower puree, lemon and mustard sauce |
| Spiedino Con Salmone |
$13.00 |
layers of baked brioche, smoked salmon and buffalo mozzarella in roasted pepper sauce with marinated endive salad |
| Zuppa Di Fagioli |
$13.00 |
white bean soup with mascarpone raviolini finished with prosciutto di parma and truffle oil |
| Fegato Grasso Alla Veneziana |
$17.00 |
seared foie gras over spinach with a madeira wine-sherry vinegar sauce, glazed shallots and pickled onions |
| Risotto Alla Pescatora |
$16.00 |
spicy combination of shellfish blended with arborio rice, olive oil fried rock shrimp |
| Penne Ai Funghi |
$15.00 |
tomato and basil sauce with mushrooms, sausage and parmigiano reggiano |
| Tagliatelle Al Granchio |
$18.00 |
maryland crabmeat and pepperoncini in a buttery champagne brodetto with italian parsley |
| Agnolotti Ai Porcini |
$17.00 |
filled with seasonal mushrooms topped with a porcini foam |
| Bucatini All' Amatriciana |
$15.00 |
sauce of pancetta, onions, white wine and plum tomatoes with a touch of chili peppers |
| Rigatoni Con Rapa E Salsiccia |
$15.00 |
sausage and broccoli di rapa with sundried tomato and olive oil sauce, caramelized pecorino romano |
| Raviolo D'imola |
$18.00 |
soft egg yolk raviolo with ricotta and spinach, topped with black truffle butter |
| Pappardelle Alla Cacciatora |
$17.00 |
blended sauce of wild game, finished with a hint of cream, barolo wine and bitter chocolate |
| Torsione Alla Bolognese |
$16.00 |
braised veal shank and marrow sauce with orange, lemon and mascarpone |
| Salmone Di Campagna |
$34.00 |
king salmon over country style vegetables in a spicy caramelized onion and veal stock |
| Capesante Con Risotto |
$32.00 |
pancetta wrapped diver sea scallops over corn and leek risotto with mushroom and truffle jus |
| Dentice Al Rosmarino |
$29.00 |
red snapper braised in a rosemary, lemon and vodka sauce over potato gnocchi with parmigiano and fresh beets |
| Pesce Spada Alla Griglia |
$29.00 |
grilled swordfish over melted leeks and roasted tomatoes in an orange scented saffron reduction with p.e.i. mussels |
| Branzino Alla Siciliana |
$27.00 |
wild striped bass with a sicilian and calamata olive broth, tomato-fennel confit over caponata and crispy shrimp |
| Costoletta Di Vitello Alla Salvia |
$38.00 |
roasted veal chop with sage and pancetta jus over parmigiano glazed asparagus and baby carrots |
| Pollo Scarpariello |
$26.00 |
braised morsels of chicken with italian sausage, fresh herbs in a white wine sauce with a hint of anchovy over broccoli di rapa and garganelli |
| Maiale Alla Toscana |
$28.00 |
parmigiano crusted rib pork chop topped with an endive, arugola and riddichio salad, finished with sliced pear and toasted walnuts |
| Anatra Al Porto |
$32.00 |
slow roasted duck breast with an apple-shallot puree in a port wine and mushroom reduction over vanilla braised endives |
| Agnello Arrosto |
$37.00 |
roasted rack of colorado lamb with fall vegetables and stewed carrots finished with a lamb jus |
| Filetto Ai Porcini |
$35.00 |
peppercorn crusted filet mignon with a porcini mushroom and balsamic vinegar sauce with a fingerling potato puree and sautéed green beans |
