Insalata di Campo: Mesclun greens with homemade balsamic vinaigrette- $6
Insalata di Tonno e Fagioli: Imported Italian tuna fish tossed with canellini beans, red onion and extra virgin olive oil -$7
Insalata di Cesare: Romaine hearts tossed with homemade dressing and croutons topped with Parmigiano Reggiano- $8
Panzanella: Romaine lettuce tossed with red onion, cucumber, tomato, bread, basil, scallions, red wine vinegar and extra virgin olive oil- $10
Affettato Misto: Freshly sliced Proscuitto di Parma, imported Salame, Capicolla and Pecorino cheese- $10
Sardine Ripine: Filleted fresh Sardines stuffed with bread crumbs and pan fried in extra virgin olive oil served over a mesclun salad and lemon vinaigrette- $12
Formaggi Misti: Mixed Italian cheeses served with homemade pear jam- $12
Carpaccio di Filetto: Fillet Mignon Carpaccio served with arugula salad in a lemon vinaigrette topped with shaved Parmigiano Reggiano- $15
Pappardelle al Ragù: Homemade noodles tossed in a meat sauce prepared with beef, veal, pork and a hint of tomato topped with Parmigiano Reggiano- $18
Ravioli di Riccotta e Spinaci: Homemade spinach and ricotta filled ravioli with a tomato basil sauce topped Parmigiano Reggiano- $18
Spaghetti ai Frutti di Mare: Spaghetti tossed with garlic, mussels, cockles, shrimp, calamari and a hint of tomato topped with fresh parsley- $19
Tortellini di Zucca: Homemade ravioli filled with a butternut squash mousse tossed a butter sage sauce and topped with Parmigiano Reggiano- $18
Gnocchi al Gorgonzola: Homemade gnocchi in a creamy gorgonzola sauce- $18
Bucatini all’Amatriciana: Bucatini tossed with a smokey tomato sauce prepared with pancetta, onions and red pepper topped with Parmigiano Reggiano- $16
Ravioli di Coniglio: Homemade ravioli filled with rabbit, Prosciutto di Parma and Jerusalem Artichokes tossed in a balsamic radicchio reduction and topped with Parmigiano Reggiano- $16
Maiale al Pepe Verde: Pork Tenderloin pan sautéed in a creamy green pepper corn sauce with rosemary and sage with oven roasted potatoes- $22
Costine di Agnello Grigliate: grilled New Zealand baby lamb chops marinated in wine and herbs drizzled with a lamb stock reduction and served with baked fennel- $27
Controfiletto alla Griglia: Grilled Certified Angus Beef® NY Strip served with an arugula salad dressed with extra virgin olive oil and balsamic vinegar- $26
Scaloppine di Vitello al Vino Bianco: veal scallopine pan seared in a white wine sage sauce served with spinach and oven roasted potatoes- $27
Filetto al Radicchio Rosso: Grilled Filet Mignon with a creamy radicchio red wine sauce served with oven roasted potatoes- $33
Livornese: Grouper pan sautéed in a tomato sauce prepared with capers and olives served with oven roasted potatoes- $27
