RESERVATIONS 314.361.7010
TUE. – Sun., 4:30 – 9 p.m. { CLOSED MON }
ANTIPASTI appetizers
ASPARAGUS & PROSCIUTTO: Parmigiano reggiano + lemon aioli. 12
SALUME MEAT PLATE: Genoa & sopressata salami + coppa ham + mortadella + artichoke. 13
CHEESE & OLIVE PLATE: Parmigiano reggiano +gorgonzola + ricotta salata + olives. 12
EGGPLANT CAPONATA: Olives + capers + pine nuts + raisins + flatbread toasts. 10
BRUSCHETTA: Ciabatta broiled with mushroom + zucchini, ricotta + mozzarella. 9
PISTACHIO GOAT CHEESE: Red wine shallot marmalade + flatbread toasts. 13
CARPACCIO OF BEEF: Parmigiano reggiano + mushrooms + capers + extra virgin olive oil. 14
ATLANTIC MUSSELS: Herbed lemon + wine +garlic broth
SALADS & soup
SOUP: Daily. 8
CAPRESE: Sliced tomato + fresh mozzarella + basil vinaigrette. 9 / 13
HOUSE MIXED GREENS: Tomato + artichoke + olives + lemon vinaigrette. 10 Large / 7 Small
BEET & WALNUT: Arugula + baby lettuces + walnut oil vinaigrette + bulgarian feta. 12
SPINACH SALAD: Gorgonzola + pine nuts + raisins + balsamic vinaigrette. 10
salad add-ons: + chicken breast +8 + roasted salmon+10
PASTA
SEARED DIVER SCALLOPS & TAGLIATELLE: Shrimp + garlic + spinach + tomato. 34
FETTUCCINE FRUTTI di MARE: Shrimp + scallops + zucchini + pepper + basil-garlic broth 27
FETTUCINE TRE AMICI: Italian fennel sausage + veal + chicken + stewed in a tangy tomato sauce. 24
RAGU alla BOLOGNESE: Ground veal + tomato + cream + parmigiano + tagliatelle 25
FETTUCINE SICILIANA: Stewed eggplant + tomato + capers + olives + herbed ricotta cheese. 22
MEAT TORTELLINI: beef & pork filling + prosciutto + mushrooms + peas. 23
CHEESE TORTELLINI: Cheese filling + mushrooms + peas. 23
RIGATONI WITH WILD MUSHROOMS: Shiitake + cremini + oyster mushrooms + garlic + herbs + parmigiano. 24
PIATTI entrees
GRILLED NEW ZEALAND LAMB CHOPS: Balsamic glaze+ potato frico+ cannellini bean + vegetable. 44
ANGUS TENDERLOIN STEAK: Grilled, Chianti demi-glace, gorgonzola potato, asparagus. 44
BISTRO STEAK MEDALLIONS: Sliced + balsamic reduction + chef’s potato + vegetable. 34
SALMONE: Roasted + polenta + sauteed carrots + Chef’s greens. 32
POLLO AGRO DOLCE: Chicken breast + mushrooms + onion-bell pepper + raisins + pine nuts + balsamic reduction. 26
POLLO ARROSTO: Half natural chicken + wine-mustard cream sauce + mashed potato. 26
PORK WITH SHIITAKE & BRANDY CREAM: Sliced tenderloin + brandy-flamed mushrooms + cream. 25