| Prosciutto di San Daniele |
$16.00 |
Thin slices of san daniele prosciutto on a arugola bed, garnished with seasonal fruit and a half moon of mozzarella burrata |
| Carpaccio di Polipo |
$18.00 |
Octopus carpaccio accompanied with a delicate lemon juice, thin diced fresh tomatoes, scallions and olive oil |
| Vitello Tonnato |
$16.00 |
Thin sliced of cooked veal topped with a delicate house-made citrus tuna cream spread and capers. |
| Mozzarella Burrata Caprese |
$18.50 |
Mozzarella burrata with roma tomato, basil and extra virgin olive oil, accompanied with oven-toasted crostini |
| Scampi Al Liquor Di Sambuca |
$17.00 |
Sauteed prawns and chopped calamari, deglazed in a sambuca liquor, caramelized julienne bell peppers and onions, lightly creamy |
| Involtini di Melanzane con Formaggio di Capra |
$17.00 |
Grilled eggplant folded and stuffed with goat cheese, sun-dried tomatoes in a light tomato parmigiano sauce, oven-gratin |
| Calamari Fritti |
$16.00 |
Fried calamari accompanied with an arugola and radicchio salad drizzled with a light citrus dressing and a side of tartar sauce |
| Insalata Fior Di Latte |
$16.00 |
Lightly fried prawns with crunchy pancetta on a bed of mix greens prepared with pearl of buffalo mozzarella, cherry tomato, walnuts, balsamic vinegar reduction, truffle oil, cajun, fig glaze and spri |
| Insalata di Gamberi Alla Griglia con Tartufo |
$16.00 |
Grilled prawns with seasonal mixed greens and a combination of sun-dried tomatoes, onions, walnuts, pistachio, lightly aromatized with truffle oil, honey, balsamic vinegar reduction |
| Insalata Capriciosa |
$15.00 |
Variety of romaine, radicchio and arugola salad, fine julienne onions and grape tomato, garnished with artichoke hearts, mozzarella di buffala pearls and fresh basil, finished with extra virgin olive |
| Insalata di Rucola |
$9.00 |
Arugola salad prepared with semi-dried tomatoes, shaves of parmigiano cheese, cherry tomatoes, onions and sea salt |
| Insalata Mista |
$7.00 |
Variety of greens, cherry tomatoes and julienne onions |
| Stracciatella alla Romana |
$9.00 |
Egg drop soup prepared with parmigiano, parsley, olive oil, in a light garlic broth |
| Minestrone Primavera con Tortellini |
$12.00 |
House-made tortellini pasta, fresh chopped vegetables, cooked in a vegetable broth |
| Fettucini alle Vongole |
$24.00 |
Garlic sauteed clams, deglazed in white wine, finished with parsley and fresh diced tomatoes |
| Tagliatelle alle Cozze |
$23.00 |
Sauteed mussels in a light tomato broth, deglazed in white wine, julienne of mix bell peppers and onions, garlic, parsley |
| Tagliatelle al Ragu |
$20.00 |
Traditional ragu alla bolognese made with fresh ground beef and pork, slowly simmered in a san marzano tomato sauce and basil |
| Papardelle Estenzi |
$27.00 |
Sauteed clams, scallops and prawns with garlic, chopped zucchini, aromatized with house-made pesto |
| Spaghetti Allorchidea |
$19.00 |
Spaghetti pasta with chopped ham, sun-dried tomatoes, garlic, red pepper flakes, finished with parsley |
| Papardelle ai Funghi di Bosco e Tartufo |
$25.00 |
Sauteed wild mushrooms, deglazed in white wine and vegetable broth, fine herbs, finished with diced tomatoes |
| Buccatini allAmatriciana |
$23.00 |
Sauteed guanciale and caramelized onions, prepared in a tomato pecorino sauce and a touch of parsley |
| Strozzapreti alle Verdure |
$23.00 |
A mix of sauteed vegetables such as green and yellow zucchini, wild mushrooms, broccoli, onions and dices tomatoes and olive oil |
| Agnolotti al Prosciutto San Daniele |
$25.00 |
House made stuffed pasta chefs selection, prepared in a tomato parmesan sauce, topped with arugula and san daniele prosciutto slices |
| Gnocchi del Chef |
$22.00 |
House made gnocchis, chefs selection |
| Risotto del Chef |
$26.00 |
A chefs selection made with arborio risotto |
| Branzino A LAqua Pazza |
$35.00 |
Branzino filet, steamed in a fresh diced tomato sauce |
| Festival di Pesce |
$33.00 |
Assortment of filet fish, cooked in a delicate tomato broth, lightly spicy with caramelized onions, finished with parsley |
| Pesce del giorno Alla Griglia |
$35.00 |
Chefs selection of fresh grilled fish |
| Osso Buco alla Milanese |
$35.00 |
Slow cooked veal osso buco in a delicate tomato sauce, fine vegetable cuts and herbs |
| Scallopini Portafoglio |
$35.00 |
Thin sliced veal folded and stuffed with smoked ham and fontina cheese, prepared in pan with sauteed wild mushrooms, deglazed with cognac, served in his sauce |
| Scallopini alla Ricotta |
$28.00 |
A bed of thin sliced veal, topped with a layer of ricotta cheese and grilled sicilian eggplant and a tomato sauce, oven-gratin |
| Tagliata di Manzo |
$39.00 |
15oz Grilled choice angus ribeye steak, sliced and topped with shaves of parmigiano, thick sea salt, truffle oil and Truffle glaze, served with his arugola salad prepared with julienne onions and sun |
| Filet Mignon al Barolo |
$45.00 |
9oz Choice Angus tenderloin, pan cooked in a barolo wine reduction sauce with sauteed onions |
| Filet Mignon alla Griglia |
$45.00 |
9oz Grilled choice angus tenderloin, with a choice of our suggested sauces: creamy mushroom, marinara, green pepper or gorgonzola |
| Costolette di Vitello alla Griglia |
$45.00 |
15oz. Farm raised veal chop grilled with a choice of our suggested sauces Sauces: creamy mushroom, marinara, green pepper or gorgonzola |
| Sautéed Spinach with a Hint of Garlic, Olive Oil |
$7.00 |
|
| Sauteed Broccoli with a Hint of Garlic and Olive Oil |
$7.00 |
|
| Mix of Sauteed Mushrooms with a Hint of Garlic and Olive Oil |
$8.00 |
|
| Sautéed Assortment of Potatoes |
$6.00 |
Perfumed with rosemary, sea salt, a hint of garlic and olive oil |
| Braised Belgian Endives |
$9.00 |
Deglazed with amaretto liquor |
