| Mini Suppli Al Telefono |
$8.00 |
Fried rice balls stuffed with fresh mozzarella and herbs over marinara |
| Clams Fra Diavolo |
$13.00 |
Vongole clams in spicy tomato broth with garlic and cherry peppers |
| Baked Eggplant |
$9.00 |
Stuffed with ricotta and goat cheese, topped with evoo, tomatoes and fresh herbs |
| Shrimp Bruschetta |
$12.00 |
Sauteed shrimp, tomato, corn, garlic and fresh herbs in a white wine butter sauce with grilled demi points |
| Lamb Carpaccio |
$11.00 |
Topped with popped capers, truffle oil, fennel chips and a scallion aioli |
| Fried Calamari |
$9.00 |
In a garlic butter sauce with pepperoncini and sun dried tomato aioli |
| Mushroom Tagliatelle |
$10.00 |
Tagliatelle pasta tossed in a light cream sauce with wild mushrooms, black truffles and fresh pecorino toscana |
| Steamed P.e.i. Mussels |
$12.00 |
Smoked bacon, spinach, fennel and tomatoes in a garlic white wine herb broth |
| Scallops and Figs |
$14.00 |
Apricot glazed scallops with gorgonzola dolce stuffed figs topped with balsamic |
| Insalata Mista |
$7.00 |
Seasonal greens in a balsamic vinaigrette topped with pistachios, cranberries and goat cheese |
| Iceberg Wedge |
$7.00 |
With gorgonzola dressing, diced tomatoes and applewood smoked bacon |
| Classic Caesar Salad |
$8.00 |
With romaine lettuce and parmesan croutons in a homemade dressing |
| Caprese |
$9.00 |
Sliced mozzarella, native tomato and fresh basil with evoo and aged balsamic |
| Seasonal Boston Bibb |
$9.00 |
Topped with sliced strawberries, candied walnuts, and shaved gorgonzola with a honey balsamic |
| Roman Beet Salad |
$9.00 |
Red and yellow beets over baby spinach with panko fried goat cheese and a citrus vinaigrette |
| Braised Short Ribs |
$25.00 |
In a red wine brodo over fettuccine in a parmesan cream sauce |
| Shrimp Al Fresco |
$23.00 |
Served in a light tomato cream sauce over linguine tossed with fresh basil and mozzarella |
| Grilled Chicken & Broccoli |
$18.00 |
Tossed in penne with a parmesan cream sauce |
| Lobster Ravioli |
$24.00 |
In a tarragon cream with fresh lobster meat and fried fennel chips |
| Vegetable Lasagna |
$19.00 |
Homemade lasagna with spinach, mushroom, eggplant, red pepper, zucchini and squash topped with house marinara and bechamel |
| Chicken Parmesan |
$18.00 |
Over linguine with marinara and fresh mozzarella |
| Scallop Risotto |
$26.00 |
Teardrop tomatoes, spinach and lemon zest risotto topped with orange glazed seared scallops |
| Veal Marsala |
$27.00 |
In a light marsala sauce with mushrooms, shallots and garlic over linguine |
| Zuppa Di Pesce |
$26.00 |
Shrimp, clams, cod, calamari and mussels tossed with tagliatelle in a light plum tomato broth with garlic and fresh herbs |
| Crabmeat Stuffed Cod |
$24.00 |
Oven roasted stuffed cod topped with a tomato, corn beurre blanc with fingerling potatoes and summer vegetables |
| Twin Petite Filets |
$28.00 |
Grilled and stuffed with portobello mushroom, spinach and fresh lobster meat served with mashed potato and asparagus |
| Chicken Saltimboca |
$19.00 |
Topped with fresh sage, prosciutto and blended cheeses in a lemon butter sauce with mashed potatoes and golden beets |
| Agghiotta Swordfish |
$26.00 |
Spice rubbed swordfish with a smoked scallion aioli with house fregola and seasonal vegetable |
| Herb Crusted Hanger Steak |
$24.00 |
With a peppercorn demi reduction, mashed potatoes and asparagu |
| Apricot Glazed Salmon |
$24.00 |
Grilled salmon served over warmed fregola and fresh vegetables finished with orange supreme |
| Pork Osso Bucco |
$23.00 |
In a orvieto demi reduction with shallots and peaches over grilled polenta and seasonal |
| Chicken Milanese |
$19.00 |
Topped with a lemon, caper, butter sauce with mashed potato and golden beets |
