Menu                        Drink Menu

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ANTIPASTI appetizers

ASPARAGUS & PROSCIUTTO: Parmigiano reggiano + lemon aioli. 14

SALUME MEAT PLATE: Genoa & sopressata salami + coppa ham + mortadella  + artichoke. 16

CHEESE & OLIVE PLATE: Parmigiano reggiano +gorgonzola + ricotta salata + olives. 15

EGGPLANT CAPONATA: Olives + capers + carrots + raisins + flatbread toasts. 13

BRUSCHETTA: Ciabatta broiled with varying toppings. 11

PISTACHIO GOAT CHEESE: Red wine shallot marmalade + flatbread toasts. 14

CARPACCIO OF BEEF: Parmigiano + mushrooms + capers + extra virgin olive oil. 16

ATLANTIC MUSSELS: Herbed lemon + wine +garlic broth     24

 

 

 

 

SALADS & soup

SOUP:  Daily. 8

CAPRESE: Tomato + fresh mozzarella + basil vinaigrette. 12 / 16

HOUSE MIXED GREENS: Tomato + artichoke + olives + vinaigrette.  11 / 15

BEET & WALNUT: Arugula +paprika walnuts + walnut oil vinaigrette + bulgarian feta. 15

SPINACH SALAD: Gorgonzola + pine nuts + raisins + balsamic vinaigrette. 14

salad add-ons: + chicken breast +10   + roasted salmon+13

 

 

 

 

PASTA

SEARED DIVER SCALLOPS & TAGLIATELLE: Shrimp + garlic + spinach + tomato.42

FETTUCCINE FRUTTI di MARE: Shrimp + scallops + zucchini + pepper + basil-garlic broth 31

FETTUCCINE TRE AMICI: Italian fennel sausage + veal + chicken + stewed in a tangy tomato sauce.30

RAGU alla BOLOGNESE: Ground veal + tomato + cream + parmigiano + pappardelle.  31

FETTUCINE SICILIANA: Stewed eggplant + tomato + capers + olives + herbed ricotta cheese. 28

TORTELLINI WITH CREAM: beef & pork filling + prosciutto + mushrooms + peas. 29

BUTTERNUT SQUASH RAVIOLI:  Sage butter sauce +  roasted sweet potatoes+ cashews.  29

PENNE WITH WILD MUSHROOMS: Shiitake + cremini + oyster mushrooms + garlic + herbs + parmigiano.32

 

 

 

PIETANZE

GRILLED NEW ZEALAND LAMB CHOPS: Balsamic glaze+ mash potato + vegetable.52

ANGUS TENDERLOIN STEAK: As describe by server.  Market Price

BISTRO STEAK MEDALLIONS: Sliced + balsamic reduction + chef’s potato + vegetable.42

SALMONE: Roasted + polenta + sauteed carrots + Chef’s greens. 35

POLLO AGRO DOLCE: Chicken breast + mushrooms + onion-bell pepper  33

+ raisins + cashews + balsamic-vermouth sauce.

POLLO ARROSTO: Half natural chicken + wine-mustard cream sauce + mashed potato. 33

PORK WITH SHIITAKE & BRANDY CREAM: Sliced tenderloin + brandy-flamed mushrooms + cream. 32