| Calamari Fritti |
$13.00 |
Fried and served with a side of spicy tomato sauce. |
| Insalata di Mare |
$15.00 |
Clams, shrimp, squid, scallops and mussels served chilled with extra virgin olive oil and lemon juice. |
| Carpaccio di Salmone |
$15.00 |
Fresh filet of salmon sliced very thin, marinated with lemon and extra virgin olive oil placed on top of our special sauce and topped with sliced onions and capers. |
| Brodetto di Calamari alla Sicilian |
$15.00 |
Tender calamari sautéed in extra virgin olive oil, tomatoes, black olives, capers and Pinot Grigio wine. |
| Antipasto Misto all’Italiana |
$15.00 |
A variety of grilled vegetables (eggplant, red bell peppers and zucchini), Prosciutto di Parma, buffalo mozzarella, Parmigiano Reggiano cheese, pepperoncini and olives topped with extra virgin olive |
| Carpaccio di Manzo |
$15.00 |
Tender filet mignon sliced very thin, marinated with lemon and extra virgin olive oil, placed on top of our special sauce and topped with shaved Parmigiano Reggiano cheese and sliced mushrooms. |
| Mozzarella alla Caprese |
$13.00 |
|
| Vermicelli alla Pezzente |
$19.00 |
Garlic and Italian pancetta, sautéed in extra virgin olive oil with a touch of red pepper. |
| Capelli d’Angelo al Pomodoro e Basilico |
$17.00 |
Fresh tomato sauce with basil. |
| Capelli d’Angelo in Salsa Cruda |
$19.00 |
Fresh raw tomatoes, extra virgin olive oil, garlic, basil, pine nuts and sun dried tomatoes. |
| Penne alla Checca |
$19.00 |
Fresh tomatoes, garlic, extra virgin olive oil, basil and buffalo mozzarella cheese. |
| Penne alla Vodka |
$23.00 |
Shallots, Italian pancetta and tomatoes flamed in Vodka with a touch of cream. |
| Spaghetti alla Siracusana |
$18.00 |
Eggplant, red bell peppers, black olives, capers and garlic, sautéed with extra virgin olive oil, Italian sausage, porcini mushrooms, pancetta, tomatoes and shallots sautéed in extra virgin olive oil |
| Fettuccine con Medaglioni di Vitello |
$24.00 |
Medallions of veal sautéed with shallots and extra virgin olive oil in a light cream sauce. |
| Fettuccine ai Funghi Porcini |
$22.00 |
medallions of veal sautéed with shallots and extra virgin olive oil in a light cream sauce |
| Gnocchi alla Toscana |
$21.00 |
Italian sausage, porcini mushrooms, pancetta, tomatoes and shallots sautéed in extra virgin olive oil. |
| Ravioli al Pomodoro |
$17.00 |
Stuffed with Italian ricotta cheese in a fresh tomato sauce with basil. |
| Ravioli al Pomodoro |
$17.00 |
Stuffed with Italian ricotta cheese in a cream sauce made with imported Porcini mushrooms. |
| Tortellini Panna Prosciutto e Funghi |
$21.00 |
The traditional Italian Lasagna layered with meat sauce. |
| Lasagna |
$17.00 |
The traditional Italian Lasagna layered with meat sauce. |
| Linguine alle Vongole |
$26.00 |
Littleneck clams sautéed in their own juice, garlic, extra virgin olive oil and Pinot Grigio wine. Choice of white or red sauce. |
| Linguine con Scampi alla Fra’Diavolo |
$31.00 |
Fresh extra large jumbo shrimp sautéed with garlic and extra virgin olive oil, flamed with Italian brandy in light spicy tomato sauce over linguine. |
| Linguine con Calamari alla Siciliana |
$22.00 |
Tender calamari sautéed in extra virgin olive oil, tomatoes, black olives, capers and Pinot Grigio wine over linguine. |
| Insalata della Casa |
$9.00 |
|
| Insalata di Cesare Caesar’s Salad |
$11.00 |
|
| Hearts of Palms |
$13.00 |
|
| Minestrone |
$9.00 |
Italian vegetable soup. |
| Pasta e Fagioli |
$11.00 |
|
| Pollo al Marsala |
$24.00 |
Breasts of chicken sautéed with shallots and mushrooms in a Sicilian Marsala wine sauce. |
| Piccata di Pollo al Limone |
$24.00 |
Breasts of chicken sautéed in a Pinot Grigio wine with capers and mushrooms in a zesty lemon sauce. |
| Pollo alla Parmigiana |
$24.00 |
Breaded breasts of chicken in a light tomato sauce topped with Italian mozzarella and parmesan cheese. |
| Pollo alla Marchigiana |
$24.00 |
Breasts of chicken sautéed with shallots and Pinot Grigio wine topped with red bell peppers, eggplant and Italian mozzarella cheese. |
| Salmone con Salsa di Aragosta |
$28.00 |
Fresh Norwegian Salmon filet in a light lobster sauce.fresh Norwegian Salmon filet in a light lobster sauce. |
| Orange Roughy alla Fiorentina |
$28.00 |
Fresh Orange Roughy filet sautéed with Pinot Grigio wine in a lemon and butter sauce and placed on a bed of spinach. |
| Asparagi al Burro (Asparagus) |
$8.00 |
Asparagus spears with butter and Italian Parmesan Cheese. |
| Funghi Trifolati (Sautèed Mushrooms) |
$8.00 |
Mushrooms sautéed with garlic and olive oil. |
| Spinaci (Spinach) |
$8.00 |
Fresh spinach leaves sautéed with garlic and olive oil. |
| Piselli alla Fiorentina (Green Peas) |
$8.00 |
Green peas sautéed with garlic, Italian pancetta and olive oil. |
| OUR AWARD WINNING OSSO BUCO |
|
24 ounce veal shank braised in a Chianti wine sauce, tomatoes and porcini mushrooms served with our home made fettuccine pasta |
| Vitello alla Francese |
$26.00 |
Tender veal lightly dipped in an egg batter and sautéed with extra virgin olive oil in a Pinot Grigio wine and lemon sauce. |
| Piccata di Vitello al Limone |
$28.00 |
Veal sautéed with butter, Pinot Grigio wine and lemon. |
| Vitello alle Melanzane |
$28.00 |
Tender veal sautéed in extra virgin olive oil, Pinot Grigio wine, fresh tomatoes, black olives and placed on a bed of roasted eggplant. |
| Vitello alla Pizzaiola |
$28.00 |
Tender veal sautéed in extra virgin olive oil, Pinot Grigio wine, fresh tomatoes and capers. |
| Filetto al Pepe Nero |
$42.00 |
Tender filet mignon flamed in Italian brandy and topped with a sauce made of crushed pepper corns. |
| Filetto alla Rossini |
$42.00 |
Tender filet mignon flamed in Sicilian marsala wine with black truffle pate’ in an orange sauce. |
| Filetto ai Ferri |
$40.00 |
Simply grilled filet mignon. |
| Fried Calamari |
|
Tender calamari rings fried and served with our marinara sauce |
| Bruschetta |
|
Grilled Italian bread topped with diced tomatoes garlic and olive oil |
| Caesar’s Salad |
|
Romain lettuce tossed with our homemade Caesar’s dressing |
| Penne alla Vodka |
|
Penne Pasta with shallots, Italian pancetta and tomatoes flamed in Vodka with a touch of cream |
| House Salad |
|
Green leaf lettuce, tomatoes, carrots and onions tossed with homemade Italian dressing |
| Fried Calamari |
|
Tender calamari rings fried and served with our marinara sauce |
| Bruschetta |
|
Grilled Italian bread topped with diced tomatoes garlic and olive oil |
| Antipasto Misto all’Italiana |
|
Eggplant, Red Bell Peppers, Zucchini, Pepperoncini, Olives, Prosciutto di Parma, Italian Salame, Buffalo Mozzarella, Parmigiano Reggiano cheese |
| Caesar’s Salad |
|
Romain lettuce tossed with our homemade Caesar’s dressing |
| Medaglioni di Pollo al Limone |
|
Chicken sautéed in Pinot Grigio wine with capers and mushrooms in a zesty lemon sauce |
| Rigatoni alla Bolognese |
|
Rigatoni pasta sautéed with our special recipe homemade meat sauce |
| Gnocchi alla Toscana |
|
Imported porcini mushrooms, pancetta, tomatoes, shallots and Italian sausage sautéed in extra virgin olive oil |
| Penne alla Vodka |
|
Penne pasta sautéed with shallots Italian pancetta and tomatoes flamed in Vodka with a touch of cream |
| Rigatoni alla Bolognese |
|
Rigatoni pasta sautéed with our special recipe homemade meat sauce |
| Medaglioni di Pollo al Marsala |
|
Tender breasts of chicken sautéed with shallots and mushrooms in a Sicilian Marsala wine sauce |
| Ravioli ai Funghi Porcini |
|
Stuffed with Italian ricotta cheese in a cream sauce made with imported Porcini mushrooms |
| Ziti alla Toscana |
|
Ziti pasta in a sauce made of Italian sausage porcini mushrooms Italian pancetta tomatoes and shallots sautéed in extra virgin olive oil |
| Penne alla Vodka |
|
Penne pasta sautéed with shallots Italian pancetta and tomatoes flamed in Vodka with a touch of cream |
| Fagottini di Vitello alla Romana |
|
Tender slices of veal rolled and stuffed with ham Italian fontina cheese, mushrooms and shallots in a Sicilian Marsala wine sauce |
| Medaglioni di Pollo al Limone |
|
Breasts of chicken sautéed in a Pinot Grigio wine with capers and mushrooms in a zesty lemon sauce |
