| Minestrone di Verdure |
$7.00 |
Classic Italian vegetable soup finished with a touch of pesto |
| Maccu |
$7.00 |
Sicilian fava bean soup cooked with fennel and pasta |
| Antipasto Rustico |
$12.00 |
Mixed antipasti of salami, prosciutto with arugula, caponata with grilled shrimp, marinated cannellini beans, olives, tomato bruschetta and stuffed peppers |
| Pomodoro e Cippolli |
$8.00 |
Sliced vine ripe tomatoes with red onions, black olives, anchovies and basil topped with feta cheese |
| Carpaccio di Bue |
$10.00 |
Thinly sliced beef topped with capers, arugula and parmesan in a lemon olive oil vinaigrette |
| Mozzarella e Accuighe |
$9.00 |
Fresh Imported Buffalo mozzarella sliced with tomato, roasted peppers and marinated anchovies |
| Bruschetta Calda |
$9.00 |
Housemade bread toasted and topped with eggplant, tomatoes, prosciutto and mozzarella baked in the oven on top of arugula and roasted peppers |
| Carpaccio di Spada |
$11.00 |
House cured sliced swordfish marinated with lemon olive oil dressing topped with fennel and orange salad |
| Calamari alla Diavola |
$12.00 |
Calamari sauteed in a spicy tomato sauce with grilled garlic bread |
| Insalata Isabella |
$8.00 |
Baby mixed green salad, shaved carrots, radishes and fennel with a red wine vinaigrette and parmesan cheese |
| Insalata Mediterraneo |
$8.00 |
Arugula tossed with black olives, french beans, roasted peppers, tomato, croutons and Feta cheese layered with marinated anchovies |
| Insalata di Spinaci e Mele |
$8.00 |
Baby Spinach tossed with apples, gorgonzola and candied walnuts in a raspberry vinaigrette |
| Insalata Cesare |
$8.00 |
Romaine lettuce in a Caesar dressing with anchovies, hard boiled egg and foccacia croutons |
| Insalata Tre Colore |
$8.00 |
Arugula, radicchio and Belgian endive in a lemon dressing topped with shaved parmessan cheese |
| Insalata di Panzanella |
$9.00 |
Tuscan tomato salad with cucumbers, black olives, red onions and toasted bread in a red wine vinaigrette topped with feta cheese |
| Capellini Pomodoro |
$11.00 |
Angel hair pasta tossed with fresh tomatoes, olive oil, garlic and basil |
| Rigatoni Bolongese |
$12.00 |
Tube shaped pasta tossed in a red wine meat sauce finished with parmesan cheese |
| Gnocchi di Patate con Ripieno di Mozzarella |
$14.00 |
Potato dumplings stuffed with mozzarella in a tomato basil sauce |
| Penne Toscana |
$14.00 |
Penne pasta cooked with cannellini beans, arugula, fresh tomato, sage and pancetta topped with pecorino romano |
| Linguine di Mare |
$18.00 |
Linguine cooked with shrimps, scallops, calamari, clams and mussels in a spicy tomato sauce |
| Tagiolini con Zucchine e Gamberoni alla Salsa di Limone |
$15.00 |
Fresh spaghetti pasta with zucchini and shrimp in a white wine lemon sauce |
| Ravioli Bianchi e Neri |
$17.00 |
Black and white ravioli stuffed with shrimp in a lemon thyme sauce |
| Ravioli di Zucca e Noci |
$15.00 |
House made ravioli stuffed with walnuts and butternut squash in a sage cream sauce |
| Lasagne alla Bolognese |
$17.00 |
Sheets of fresh pasta layered with tomato meat sauce, parmesan cheese and bechamel sauce |
| Risotto Milanese con Cozze |
$19.00 |
Cannarolli rice cooked in a saffron broth with peas and black mussels finished with parmessan cheese |
| Salmone alla Griglia |
$21.00 |
Grilled salmon in a lemon olive oil dressing with sautéed vegetables and roasted potatoes |
| Ippologlosso con Gamberoni e Crostacei |
$25.00 |
Alaskan Halibut baked with shrimp, scallops, black mussels and clams in tomato black olive and caper sauce over potato puree and sauteed vegetables |
| Petto di Pollo alla Griglia con Salsa Verde |
$19.00 |
Grilled chicken breast in a rustic Italian parsley sauce with roasted potatoes and sauteed vegetables |
| Noisette di Maiale e Prosciutto con Salsa di Pepe Verde |
$22.00 |
Pork Medallion wrapped with prosciutto in a mustard green peppercorn sauce with roasted potatoes and vegetables |
| Garretto d' Agnello |
$23.00 |
Lamb shank braised with red wine, vegetables and tomato served with grilled eggplant and potato puree |
| Coniglio con Ficchi e Pignoli |
$26.00 |
Rabbit loin and leg stuffed with herbs and prosciutto in a chianti wine fig sauce with pine nuts; roasted potatoes and sauteed vegetables |
| Quaglia con Shiitake e Verdure |
$26.00 |
Whole semi-boneless quail stuffed with shiitake mushrooms, carrots and parmesan over spinach and grilled polenta in fine herb sauce |
| Braciola |
$26.00 |
Beef tenderloin stuffed with sausage, provolone, hard boild egg and parmessan baked in a red wine tomato sauce on top of grilled polenta |
| Scaloppine di Vitello con Crimini e Marsala |
$27.00 |
Veal Scaloppine with crimini mushrooms, marsala wine sauce with sauteed vegetables and roasted potato |
| Anatra al Perguiana |
$27.00 |
Half a Roasted Duck in an orange sauce with sauteed vegetables and roasted potato |
