Antipasti Freddi
Antipasta Caldi
Insalate
Le Zuppe
Primi Piatti
Secondi-pesce
Pollo
Le Carni
Contorno
Traditional assorted appetizer of Italy’s finest.
Ask your server for our daily surprise bruschetta.
The island of Capri’s most famous appetizer with sliced Buffalo mozzarella,
ripe tomatoes, cold-pressed extra virgin olive oil and fresh basil.
Smoked wild salmon topped with capers, red onions, extra virgin olive oil and lemon.
Named after a 15th century Venetian painter, thinly sliced
aged beef drizzled with infused white truffle oil, topped with Parmigiano
Reggiano shavings, arugula, capers and lemon.
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From the Ligurian Riviera, lightly floured calamari,
shrimp and zucchine served with a Sardinian sun-dried aioli.
Shrimp flambeed in a Calvados Brandi finished Gorgonzola
cheese reduction.
A Calabrian treasured recipe of roasted mushroom caps
filled with a mixture of sausage, red bell pepper, shallots
and
Mascarpone cheese.
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Spring mix, diced tomatoes, grilled red onions served with
our house vinaigrette.
Chopped Romaine hearts tossed in our homemade Caesar dressing
served with mini croutons and shaved parmesan cheese.
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Linguine served with imported whole baby clams
and your choice of red or white clam sauce.
Tortelloni filled with assorted light cheeses and served with
a light pink cream sauce with smoked ham and green peas.
Fresh papardelle sauteed with fresh pesto (fresh basil.
pine nuts,
extra virgin olive oil, and pecorino cheese).
Homemade ricotta gnocchi tossed with speck, imported mix
of wild mushrooms and aurora sauce.
Fresh fettuccine tossed with an authentic Bolognese ragu style meat sauce.
Fresh fettuccine tossed in our award winning tomato sauce.
Sautéed pieces of extra lean sausage and onions with white wine
fresh herbs and finished with a light cream sauce.
Open face lasagna with shrimp, scallops and lobster
braised in a white wine tomato basil cream sauce
topped with shaved Parmigiano Reggiano cheese and basil.
Homemade pasta sheets layered with mozzarella, Parmigiano,
Bolognese style ragu and an Italian style bechamel sauce.
Shrimp, scallops, lobster, mussels and clams sautéed with garlic,
white wine and fresh tomatoes.
Fresh catch of the day.
Grilled large prawns marinated in herbs and olive oil
served with house vegetables and roasted potatoes.
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Chicken breast topped with prosciutto, spinach and Fontina cheese
finished with a white wine demi glace sauce.
Lightly breaded chicken breast fried in extra virgin olive oil served with
house salad.
Italian herb marinated breast of chicken grilled to perfection served
with house vegetables, potatoes with a balsamic drizzle.
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Veal sautéed with tender artichoke hearts in a white wine sauce.
Veal scaloppine topped with roasted peppers, prosciutto and
Fontina cheese deglazed with white wine, finished with a rich
demi glace sauce and served with vegetables of the day
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Grilled veal chop served with wild imported mixed mushrooms in a
cognac sauce.
Beef tenderloin* topped with a melted imported Gorgonzola sauce
served over roasted potatoes.
Pan seared lamb chops brushed with a light Dijon mustard sauce
and crusted with crushed pistacchio then finished with a
white wine demi glace sauce.
Pan seared pork chop sautéed with shallots and dried prunes
in a port wine sauce.
Flattened veal chop lightly breaded and sautéed in
olive oil,
served with fresh diced tomatoes, arugula, radicchio,
lemon juice, balsamic vinegar and extra virgin olive oil.
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*Steaks are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
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