RESERVATIONS 314.361.7010
TUE. – Sun., 4:30 – 9 p.m. { CLOSED MON }
SINCE 1983MENU
ANTIPASTI appetizers
ASPARAGUS & PROSCIUTTO: Parmigiano reggiano + lemon aioli. 13
SALUME MEAT PLATE: Genoa & sopressata salami + coppa ham + mortadella + artichoke. 14
CHEESE & OLIVE PLATE: Parmigiano reggiano +gorgonzola + ricotta salata + olives. 13
EGGPLANT CAPONATA: Olives + capers + pine nuts + raisins + flatbread toasts. 11
BRUSCHETTA: Ciabatta broiled with mushroom + zucchini, ricotta + mozzarella. 10
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 22
SALADS & soup
SOUP: Daily. 8
CAPRESE: Sliced tomato + fresh mozzarella + basil vinaigrette. 11 / 15
HOUSE MIXED GREENS: Tomato + artichoke + olives + lemon vinaigrette. 11 / 10
BEET & WALNUT: Arugula + baby lettuces + walnut oil vinaigrette + bulgarian feta. 15
SPINACH SALAD: Gorgonzola + pine nuts + raisins + balsamic vinaigrette. 13
salad add-ons: + chicken breast +8 + roasted salmon+10
PASTA
SEARED DIVER SCALLOPS & TAGLIATELLE: Shrimp + garlic + spinach + tomato. 38
FETTUCCINE FRUTTI di MARE: Shrimp + scallops + zucchini + pepper + basil-garlic broth 29
FETTUCINE TRE AMICI: Italian fennel sausage + veal + chicken + stewed in a tangy tomato sauce. 26
RAGU alla BOLOGNESE: Ground veal + tomato + cream + parmigiano + pappardelle. 26
FETTUCINE SICILIANA: Stewed eggplant + tomato + capers + olives + herbed ricotta cheese. 24
MEAT TORTELLINI: beef & pork filling + prosciutto + mushrooms + peas. 25
CHEESE TORTELLINI: Cheese filling + mushrooms + peas. 25
RIGATONI WITH WILD MUSHROOMS: Shiitake + cremini + oyster mushrooms + garlic + herbs + parmigiano. 26
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. 28
POLLO ARROSTO: Half natural chicken + wine-mustard cream sauce + mashed potato. 28
PORK WITH SHIITAKE & BRANDY CREAM: Sliced tenderloin + brandy-flamed mushrooms + cream. 27