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.
A secret marinade exalts the flavors of this typical Italian seafood salad.
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.
Pan fried buffalo Mozzarella served with roasted tomato, grilled
eggplant flavored with lemon caper sauce and finished with leek
and basil salad.
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Spring mix, tomatoes and red onions served with our creamy
basil vinaigrette.
Chopped Romaine hearts tossed in a homemade Caesar dressing
served with mini croutons and shaved parmesan cheese.
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A traditional Italian bean and pasta soup.
Made fresh with seasonal ingredients.
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Ask your waiter for the chef’s daily feature.
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 Tavern ham and green
peas.
Fresh fettuccine sauteed with fresh pesto (fresh basil.
pine nuts,
extra virgin olive oil, and pecorino cheese).
Home made ricotta gnocchi tossed with speck, porcini mushrooms
with aurora sauce.
Spinach and egg fettucine pasta tossed with an authentic Bolognese
ragout style meat 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.
Sea bass cooked in its own juices and salsa verde, served with
fresh vegetables and crispy potatoes.
Ask your waiter for chef’s feature of the day.
Grilled large prawns marinated in herbs and olive oil
served with a ratatouille stuffed tomato.
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Breast of chicken stuffed with roasted red pepper, prosciutto and
cheese served over spinach with a white wine and Marsala sauce.
Italian herb marinated breast of chicken grilled to perfection served
with roasted shallots and aged balsamic drizzle.
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Balsamic marinated N.Y. strip grilled to perfection
served over house vegetables.
Veal sauteéd with tender artichoke hearts in a
caper white wine sauce.
Veal Scaloppine topped with roasted peppers, prosciutto
and Fontina cheese, sauteed with white wine, finished
with a rich demi-glace and served with house vegetables.
Grilled veal chop served with wild mushrooms in a
cognac sauce served over mashed potatoes.
Beef tenderloin grilled topped with gorgonzola cheese and
caramelized shallots served over a Barolo and leek potato cake.
16 oz. rack of lamb served with a rosemary essence.
From the farmers of Parma (a region of pork delicacies)
comes a dish of juicy pork tenderloin roasted with black
pepper
served over mashed potatoes and finished with 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.
Roasted fillet of wild boar accompanied with Polenta al Gorgonzola,
served with a Porcini mushroom and Barolo wine sauce.
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