Come and dine at our warm and intimate landmark, enjoy Contemporary Italian Cuisine, Brick oven Pizza, Bar Lounge, bring a friend! -MENU-
Antipasti
Antipasto Freddo all’Italiana – A full assortment of imported cold aged meat and cheese delicacies
Zuppa alle Vongole – Littleneck clams in a garlic broth and fresh herbs
Melanzane Ripiene – Rolled eggplant with ricotta and prosciutto
Calamari a
lla Toscana – Fried calamari tossed with pepperoncini served with a side of dipping sauce
Bruschetta alla Toscana – Whole wheat bread topped with fresh tomato, basil, garlic and parmigano
Antipasto Caldo per Due – Assorted hot appetizers for two
Carpaccio di Manzo – Thin slices of raw filet mignon topped with arugula and parmesan cheese shaves, drizzled with olive oil and lemon
Portobello al Burgundy – Grilled portobello mushroom in a burgundy wine reduction
Pasta e Fagioli – Pasta and cannellini beans in a rich garlic tomato broth
Zupa di Cozze – Mussels served in a fresh tomato broth
Raw Bar – Colossal shrimp, clams, oysters
Insalate
Insalate di Mare – A mixture of seafood marinated with fresh herbs
Insalate Tricolore – Arugula, radicchio, endive, tossed with a vinaigrette dressing
Insalata di Spinaci con Pepperoni – Wilted spinach with roasted peppers and onions
Caesar Salad
Mozzarella alla Caprese – Fresh mozzarella with fresh and sundried tomato and fresh basil
Vedure
Spinaci saltati – Spinach sauteed in garlic and oil
Cime di Rapa saltate – Broccoli rabe sauteed in garlic and oil
Scarola Monachina – Sauteed escarole with Gaeta olives in garlic and oil
Pasta
Rigatoni alla Vodka – Hollow pasta in a spicy vodka sauce with tomato, basil and a touch of cream
Penne con Pollo – Penne with strips of grilled chicken breast, sundried tomatoes, onions and mushrooms
Orecchiette con Salsiccia e Broccoli – Small pasta disks with sausage meat and broccoli sauteed in garlic and oil
Cavatappi alla Giudea – Corkscew pasta with pancetta, cream, eggs, peas and parmesan
Linguini alla Vongole – Linguini pasta with clams sauteed in garlic and oil, red or white sauce
Fettuccine al Filetto di Pomodoro – Flat noodle pasta with prosciutto, onion, fresh basil and plum tomatoes
Cappellini Primavera – Angel hair pasta with fresh vegetables in a light veloute sauce
Papppardelle ai Porcino – Wide flat noodle with porcino mushrooms in a cream sauce
Rigatoni Rossi Verdi – Fresh rigatoni in a light pesto sauce topped with filetto di pomodoro
Paglia e Fieno Spasso – Homemade yellow and green noodles with shrimp, diver scallops and mushrooms in a brandy pink cream sauce
Bucatini alla Bolognese – Hollow long pasta in your traditional meat sauce with a dollop of mascarpone cheese
Raviolo di Astice – Bakes lobster raviolis in a sundried tomato, bechamel sauce topped with breadcrumbs
Pollo
Involtini di Pollo – Stuffed chicken breast with prosciutto, spinach and Fontina cheese lightly breaded in rosemary, garlic, sauvignon blanc
Pollo Mona Lisa – Grilled boneless breast of chicken topped with fresh mozzarella and sundried tomato served over escarole and orzo
Pollo alla Boscaiola – Tenderloins of chicken served in a portobello mushroom sauce consisting of shallots, prosciutto, plum tomatoes, brandy, garlic and a touch of cream
Petti di Pollo a Piacere – Breast of chicken prepared with your choice of marsala, francese or pizzaiola sauce
Pollo alla Giardiniera – Breast of chicken lightly breaded, sauteed in olive oil and topped with arugula, tomatoes and red onions in a balsamic vinaigrette
Pesce
Filetto di Dentice – Filet of red snapper pan seared Marechiara style served in a light garlic tomato broth with clams
Filetto di Sogliola – Filet of sole sauteed in egg batter with garlic, lemon, wine sauce over spinach
Gamberi e Capesante – Shrimp and scallops in a spicy garlic citrus sauce with a touch of balsamic vinegar
Gamberoni ai Scampi – Colossal shrimp seasoned with breadcrumbs in garlic and white wine
Carni
Vitello Saltimbocca – Pan seared veal medallions with sage leaves and prosciutto over wilted spinach topped with smoked mozzarella
Bistecca ai Ferri – Grilled black angus sirloin cooked to your liking
Costoletta di Maiale alla Contadina – Pan seared pork chops in a sauce of roasted garlic, wild mushroom and cherry peppers in a balsamic demi glaze
Vitello Sorrento – Sauteed veal scallopine topped with prosciutto, eggplant and fresh mozzarella with a Madeira sauce
Scaloppine di Vitello a Piacere – Veal medallions prepared with your choice of marsala, francese or Pizzaiola sauce
Le Pizze
Selvatica – With pesto, tomato and mozzarella
Piccante – With spicy sausage
Ai Funghi – With wild mushrooms
Ai Carciofi – With artichokes
Margherita – With tomato, mozzarella and basil
Ai Cinque Formaggi – With five cheeses: Parmigiano, mozzarella, fontina, gorgonzola and provolone
Ortolana – With fresh grilled vegetables
Bianca al Prosciutto Crudo – With ricotta cheese and prosciutto crudo
Ai Pepperoni, Olive, Pecorino – With red peppers, olives and pecorino
Con Zucchine e Pomodori Secchi – With zucchini and sundried tomatoes
Alla Vodka con Gamberi – With shrimp in our pink vodka sauce
