• Zuppa del Giorno

    • Soup of the Day

    • Insalate

    • Caesar

      12.00

      A crown of homemade crostini filet with Romaine lettuce, homemade Caesar dressing and Parmesan Reggiano Cheese.

    • Caprese

      13.00

      Vine tomato, fresh mozzarella, glazed balsamic vinegar & basil pesto.

    • Di Casa

      14.00

      Field greens, roasted beets, roasted pistachio, crumbled goat cheese, shallots and lite raspberry dressing.

    • Verde

      12.00

      Baby arugula, shaved parmesan cheese, lemon vinaigrette.

    • Appetizers

      Dinner Antipasti

    • Arancini

      14.00

      Italian rice balls, mozzarella cheese, prosciutto di parma and side of marinara sauce.

    • Baba Ghanoush

      14.00

      Oven roasted eggplant, garlic, lemon and EVOO, served with pita.

    • Bruschetta

      11.00

      Crostini, marinated fresh tomatoes and shaved parmesan cheese.

    • Calamari Fritti

      19.00

      Fried calamari, jalapenos and side of spicy marinara.

    • Calimari Grigilati

      19.00

      Fresh calamari, grilled, served over spring mix with extra virgin olive oil.

    • Carpaccio Di Manzo

      19.00

      Thin sliced filet mignon, field greens, capers, shallots, lemon and extra virgin olive oil.

    • Cozze e Vongole

      18.00

      Sauteed PEI mussels, little neck clams, pork sausage in tomato sauce or white wine sauce.

    • Hummus

      14.00

      Chickpeas, tahini, lemon, garlic.

    • Melanzane Parmigiano

      13.00

      Layers of creamy eggplant, tomato sauce and Grande mozzarella cheese.

    • Oysters Crudo

      19.00

      Blue point oysters, cocktail and mignonette sauce.

    • Oysters Rockefeller

      20.00

      Baked oysters, pine nuts, pancetta, citrus sauce and shaved parmesan cheese.

    • Timbolo di Granchio e Avocado

      20.00

      Jumbo lump crab meat, ceviche over a nest of avocado and fresh tomato, finished with a scallion lemon vinaigrette.

    • Vitello and Carne

    • Filetto

      45

      Grilled center cut filet mignon to your liking.

    • Vitello con Funghi e Rosemary

      33

      Veal medallions sautéed with a mushroom rosemary Marsala cream sauce.

    • Vitello Imperatori

      35

      Veal medallions sautéed with asparagus, crab meat, fresh herbs, white wine sauce and melted mozzarella cheese.

    • Vitello Parmesan

      32

    • Pollo

    • Pollo Capresi

      26.00

      Grilled chicken, fresh slices of tomato and fresh mozzarella baked in the oven, fresh herbs and extra virgin olive oil.

    • Pollo Parmigiana

      26.00

      Pan fried chicken breast, homemade tomato sauce and fresh mozarella.

    • Pollo Saltimbocca

      26.00

      Chicken medallions, prosciutto di parma and fontina cheese and sage demigiaze.

    • Pollo Venezia

      32.00

      Chicken medallions, baby spinach, jumbo lump crab meat, cherry tomato, melted mozzarella and Madeira wine sauce.

    • Pesce

    • Salmone

      33

      Grilled Scottish salmon with fresh herbs over lobster risotto in Grand Marnier sauce.

    • Spidini di Capesante e Gamberette

      31

      Grilled shrimp and scallops on skewers, finished with lemon citrus beurre blanc.

    • Paste Freshe

    • Amatriciana

      23.00

      Rigatoni with pancetta and onions in a hearty tomato sauce.

    • Farfale Salmone

      24.00

      Bowtie pasta, peas and salmon tips in a pink vodka sauce.

    • Fettuccini e Funghi

      23.00

      Fresh homemade fettuccine and porcini mushrooms in a truffle cream sauce.

    • Garganelli Pesto

      25.00

      Penne in basil pesto cream sauce with shrimp.

    • Gnocchi Sorrento

      22.00

      Potato dumping in tomato sauce and melted mozzarella (also available in pink sauce or gorgonzola sauce).

    • Lasagna

      25

      Fresh handmade pasta sheets, meat sauce and bechemel.

    • Pappardelle Coda di Bue

      25.00

      Homemade wide pasta with slow cooked oxtail ragu.

    • Ravioli Aragosta e Granchio

      32.00

      Ravioli filled with lobster and crabmeat in lobster grand Marnier sauce.

    • Risotto Pescatori

      30.00

      Shrimp, scallops, mussels, clams and crab meat over creamy risotto, in a white wine sauce or marinara sauce.

    • Sacchetti Formaggi e Pere

      31.00

      Pasta parcels filled with pear, ricotta and parmesan cheese, topped with seared scallops in hazelnut cream sauce.

    • Spaghetti alla chitarra Bolognese

      25.00

      Homemade spaghetti in a hearty meat sauce.

    • Tagliolini Primavera

      23.00

      Thin fettuccine with medley vegetables and cherry tomato sauce.

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