| Lortobello Hilanese |
$12.00 |
Parmigiano breaded portobello mushrooms in light real jus finished with fresh basil |
| Insalata |
$10.00 |
Mixed baby lettuce with a basamic vinaigrette topped with parmigiano absing and roasted red onions |
| Cape Sante Forcana |
$12.00 |
Dives scallops in a spicy white bean and rocendry brotb with a touch of plum tomato |
| Cozze Fra Dianalo |
$12.00 |
Steamed mussels in a white wine, garlic and fresh tomato sauce with chili pepper |
| Lenne At Arrubbiata |
$13.00 - $17.00 |
Spicy tomato and basil sauce with sbitaki mushroom, black olives and a bint of ancbovy |
| Rigatoni con Rapa E salsiccia |
$13.00 - $17.00 |
Olive oil and garlic with Italian sausage broccoli di rapa and sundried tomato |
| Spaghetti Tmatriciana |
$14.00 - $18.00 |
Pancetta, onions and white wine infused sauce with barely cooked tomatoes |
| Agnolotti Di Zacca |
$14.00 - $18.00 |
Butternut squash filled ravioli topped with a brown butter and sage sauce, finished with crumbled amaretti |
| Lupardelle Con Tbdka |
$13.00 - $17.00 |
Vedka sauce with peas and prosciutte in a light tomato and basil sauce with a bint of cream |
| Lollo Searpiello |
$19.00 |
Tender pieces of chicken sauteed with white wine, garlic and sausage, finished with a bint of vinegar |
| Pirwllo capricciosa |
$22.00 |
Large dice of veal breaded with parmigiano and bread crumbo sauteed and topped with arugola, tomato and parmigiano shavings |
| Thello Griglia |
$20.00 |
Marinated and grilled lamb chops over sauteed mushrooms with a balsamic vinegar sauce |
| Bisteccu Giambotta |
$34.00 |
Filet mignon of beef in a sherry wine sauce with eberry peppers, mushrooms and potatoes |
| Gamberi Seampi |
$22.00 |
Large shrimp simmered with garlic lemon and white wine with feceb berbs |
| Sogliola Pino Bianeo |
$20.00 |
Filet of lemon sole francaise style in a light brotb infused with tomato and basil |
| Salmone Mostarda |
$20.00 |
Roasted atlantic salmon in a champagne and mustard sauce |
| Dentive Marechiara |
$22.00 |
Filet of red snapper in a saffron and fresh tomato brotb with clams, mussels and shrimp |
| Branzino Linornese |
$28.00 |
Striped base in a sauce of olives, capers and onions with abint of ancbovy |
| Agnello Girigalia |
$24.00 |
Marinated and grilled lamb chops over sauteed mushrooms with a balamic vinegar sauce |
| Lortobello Con Rugola |
|
Sauteed portobello mushrooms with fresh tbyme and truffle vinaigrette with arugola and parmigiana |
| Insalata |
|
Mixed baby lettuce dressed with a pistachio and articbake vinaigrette finished with goat cheese and sundried tomatoes |
| Cape Sante |
|
Pan roasted diver scallops in a saffron cream sauce over braised vegetables |
| Cozze Finnochia |
|
Steamed mussels with fennel, teeks and fresh berbs with grilled foccacia |
| Lenne Con Salsiccia |
|
Light tomato and basil sauce with sausage and mushrooms, finished with toasted fennel seed |
| Rigatoni Gorgonzola |
|
Rich cream sauce with walnuts, gorgaonzola cheese and roasted tomatoes |
| Spaghetti Con Rugola |
|
Arugola and shrimp simmered with fresh tomatoes, olive oil and garlic |
| Agnolotti Di Porcini |
|
Porcini filled ravioli in a white and black truffle cream sauce |
| Lupardelle Boscaiola |
|
Sberry laced cream sauce with sundried tomatoes, basil, mushrooms and peas |
| Lotto Patricia |
|
Breast of organic chicken topped with prosciutto, fontina and eggplant in a madiera wine sauce |
| Maiale Paldostano |
|
Niman ranch stuffed pork chop with truffles and marsala wine over braised mushrooms |
| Vitello Con carciofi |
|
Veal scallopini with fresh artichokes, garlic and sage finished with a brandy infused veal jus |
| Agnello Arosto |
|
Slow roasted lamb bank with natural juices over saffron risotte |
| Bistecca Porcini |
|
Medaltions of filet mignon in a balsamic vinegar sauce |
| Gamberi Riviera |
|
Butterflied shrimp over sauteed spinach with a lemon, mustard and roasted aballot broth |
| Soglia Al Noce |
|
Fillet of lemon sole encrusted with bazelnuts, topped with arugola and roasted pepper salad, fennel tomato vinaigrette |
| Salmone Pignoli |
|
Pan roasted salmon topped with toasted pignoli over naparagus in a light wine, butter and lemon sauce |
| Dentice Rosemarina |
|
Red snapper in a rosemary and garlic sauce over a combination of seasonal vegetables |
| Branzino Al Porto |
|
Filet of striped bass with a potato crust in a port and sherry vinegar reduction |
