ANTIPASTI
PETTINI E ARUGULA
Pan seared scallops with baby arugula tossed in a white truffle vinaigrette, and prosciutto
$13
CALAMARI DELLA LIGURIA
North Atlantic squid sautéed with tomato, fresh herbs and a chardonnay reduction
$12
LE COZZE NEL VINO BIANCO
Mussels poached in white wine
and aromatic herbs
$8
BRUSCHETTA
Grilled Ciabatta, with smoked mozzarella, grilled asparagus and prosciutto drizzled with white truffle oil
$11
PROSCIUTTO
Thin sliced Prosciutto di Parma
served with mini cantaloupe
$10
CARPACCIO DI MANZO
Shaved beef fillet with lemon and extra virgin olive oil, Parmigiano Reggiano and marinated baby bella mushrooms
$9
LA PASTA
TORTELLINI DI VITELLO
Veal tortellini in a fresh pea, prosciutto and parmigiano cream sauce
$22
RAVIOLI ARAGOSTA
Lobster and mascarpone ravioli with fresh tomato, champagne, basil and white truffle
$27
FETTUCINE CON GAMBERETTI
Grilled jumbo prawns over fettucine aglio ed olio with sundried tomatoes
$26
PAPPARDELLE CON
PETTINI ED L'ARAGOSTA
Papardelle with scallops and lobster in a champagne and saffron cream sauce
$28
TAGLIATELLI CON
SUGO DI CINGHALE
Tagliatelli with wild boar meat sauce, with Parmigiano Reggiano
$17
GNOCCHI
CON GORGONZOLA
Ricotta gnocchi in a creamy gorgonzola sauce $14
LINGUINI CON VONGOLE
Farm raised littleneck clams
aglio ed olio over linguini
$19
PENNE CON BROCOLI
Penne with brocoli aglio ed olio
$12
LASAGNA DI MARE
Rock Shrimp, crabmeat and baby arugula, topped with mussels
and a tomato cream sauce
$25
CAVATELLI CON FUNGHI
Ricotta cavatelli with crimini mushrooms in a rosemary cream sauce
$15
Split charge for pasta: $4
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INSALATA
CAPRESE DI BUFALA
Vine ripe tomato, bufala mozzarella, fresh basil and vincotto
$9
GORGONZOLA
Poached pear, candied walnuts, gorgonzola cheese, over mixed greens drizzled with a poached pear vinaigrette
$8
BECCA MESCOLATA
Mixed greens with berries, toasted pecans, chevre cheese drizzled with a pomegranate vinaigrette
$7
ARUGULA
Baby arugula with fresh lemon and extra virgin olive oil, red onion and Parmigiano Reggiano
$6
BARBIETOLA E FINOCCHI
Roasted beets, shaved fennel, ricotta salata over mixed greens with a red wine vinaigrette
$5
Split charge for salads: $2
LA CARNE
SALTIMBOCCA DI VITELLO
Veal scaloppini with fresh sage and prosciutto in a pinot grigio reduction
$28
FILETTO
10 oz. filet mignon drizzled with a green peppercorn and red wine demi glace
$29
BRACIOLA DI MAIALE
Veal scaloppini sautéed with spinach, tomato, crisp pancetta and chardonnay
$28
PIZAIOLLA DI POLLO
12 oz. black Pearl pork chop
with gorgonzola cheese finished
with a cabernet poached pear reduction
$25
COSTINA DI AGNELLO
Baby rack of lamb with roasted tomatoes, aromatic fresh herbs,
lemon and extra virgin olive oil
$27
COSTELLO DI VITELLO
Grilled 12 oz. long bone veal chop with mushroom, tomatoes and herbs
in a white wine demi glace
$35
INSALATA DI BISTECCA
10 oz. semi boneless NY strip steak over baby arugula with Kalamata olives, marinated crimini mushrooms, red onion, drizzled with aged balsamic vinegar, evoo
and Parmigiano Reggiano
$26
IL PESCE
LIVORNESE DI TROTA
Farm raised trout with tomato, capers, garlic, basil, red pepper and white wine
$24
Split charge for entrees: $6
20 % gratuity added to a party of 6 or more
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