Artu Menu

Typically served with a blend of Mediterranean vegetables, finished with a light lemon dressing and a touch of olive oil.

With broccoli rabe, cannellini beans, garlic, olive oil & grana padano.

Mussels typically prepared with a blend of garlic, white wine, and various herbs, often accompanied by a light tomato or cream-based sauce.

Seared scallops, typically accompanied by a puree or cream sauce, and garnished with fresh herbs or vegetables.

Burrata accompanied by heirloom tomatoes, fresh basil, and a drizzle of balsamic reduction, served with crostini bread.

Fried calamari with cherry peppers & spicy pomodoro sauce.

Deep-fried risotto balls, filled with succulent lobster, typically includes a blend of parmesan and herbs, served with a side of tomato sauce.

Seasonal vegetables.

3 meatballs served in red sauce with a dollop of ricotta cheese.

Country bread, baked to a rustic perfection, often served with a side of olive oil for dipping.

Toasted French baguette topped with tomatoes, basil and olive oil.

Oven-roasted potatoes, seasoned with herbs and olive oil, often garnished with a touch of garlic.

Perfectly spiced companion to any main dish

Roasted brussel sprouts, often prepared with olive oil and garnished with ingredients such as pancetta or balsamic glaze.

Broccoli rabe sautéed with garlic and olive oil, often finished with a sprinkle of chili flakes.

Side fusili pasta served with your choice of red sauce, oil & garlic, butter & cheese, or simply no sauce, no cheese.

Penne pasta with choice of red sauce, oil & garlic, or butter & cheese. Option for no sauce, no cheese available.

Pasta with options of red sauce, oil & garlic, butter & cheese, or without sauce and cheese.

Housemade tagliatelle pasta, choice of red sauce, oil & garlic, butter & cheese, or plain.

Housemade spaghetti served with choice of red sauce, oil & garlic, butter & cheese, or plain.

Sautéed seasonal vegetables, typically including broccoli, zucchini, and carrots, prepared with garlic and olive oil.

Crispy golden strips of deliciousness served hot and seasoned to perfection.

Blistered shishito peppers, sea salt, and a hint of fresh lime juice.

Eggplant slices typically marinated in a blend of olive oil, vinegar, garlic, and herbs.

Roasted red peppers typically include a blend of garlic, olive oil, and a mix of Italian herbs, served in a light marinade.

Roasted beets, often accompanied by arugula, goat cheese, and a variety of nuts, dressed with a citrus or balsamic vinaigrette.

Made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil.

Local greens and balsamic vinaigrette.

Arugula salad typically consists of fresh arugula leaves, often accompanied by ingredients like tomatoes, shaved Parmesan cheese, and a light dressing such as lemon vinaigrette or balsamic glaze.

Riso e fagioli, also known as Pasta e Fagioli, is a traditional Italian soup combining rice and beans, often simmered with vegetables and a savory broth.

Chef's choice soup, made fresh daily with the finest ingredients.

Local clams, roasted tomatoes, shallots.

Shrimp. garlic. white wine.

Ground pork, cream, black truffle cheese.

Chilli flakes, tomatoes, capers, olives, anchovy, garlic.

Spinach, ricotta, tomato sauce

Tagliatelle pasta served with a traditional Bolognese sauce made from a slow-cooked blend of ground beef, pork, and veal, typically includes a base of tomatoes and a sprinkling of Parmesan cheese.

Potato gnocchi, provolone, and tomato sauce, served with two meatballs.

With pancetta, egg & pecorino romano.

Fusilli pasta tossed with Italian sausage and broccoli rabe, typically sautéed with garlic and olive oil.

Layers of fresh pasta with a traditional Abruzzese meat sauce, typically includes cheese and may feature a bechamel component.

Shiitake mushrooms, veal demi-glace.

Sauteed eggplant, san marzano tomatoes, ricotta salata.

Porchetta, wild mushrooms, cream.

Spaghetti pasta served with homemade meatballs and marinara sauce, typically garnished with grated Parmesan cheese.

Cheese ravioli in our house made red sauce.

Chicken, broccoli, and ziti pasta tossed with a creamy alfredo sauce, typically garnished with Parmesan cheese.

Penne pasta with selection of sauces: butter & cheese, garlic & oil, red sauce, or sauce-free & cheese-free. Premium options include Alfredo and pink vodka sauce.

Fusilli pasta served with optional sauces: butter & cheese, garlic & oil, red, or plain. Alfredo and pink vodka sauces available for an extra charge.

Linguine offered with a selection of sauces: butter & cheese, garlic & oil, red sauce, or no sauce. Premium Alfredo and pink vodka sauces available for an additional cost.

Spaghetti, choice of sauce: butter & cheese, garlic & oil, red, or plain. Premium Alfredo or pink vodka sauce available for an additional cost.

Tagliatelle pasta with a choice of butter & cheese, garlic & oil, red sauce, or sauce-free option. Premium Alfredo and pink vodka sauces available.

Half a rotisserie chicken, served with roasted potatoes and carrots.

Pan-seared chicken breast, layered with prosciutto and sage, typically includes a white wine sauce, served with linguini.

Prosciutto, spinach, and mozzarella, served with roasted potatoes and roasted red peppers.

Fried eggplant with mozzarella & tomato sauce.

Chicken cutlet with mozzarella & tomato sauce.

Veal cutlet, Mozzarella cheese, tomato sauce and pasta.

Sausage sautéed with bell peppers and potatoes, often accompanied by a blend of Italian herbs and spices.

Prosciutto, provolone, sage, wild mushrooms, lemon, white wine.

Breaded veal cutlet, typically served with a fresh arugula salad, tomatoes, and a drizzle of lemon olive oil.

Topped with a drizzle of truffle vinaigrette and served with mashed potatoes & brussels sprouts.

Seafood including shrimp, mussels, clams, and calamari, typically simmered with tomatoes, garlic, and herbs, served over pasta.

Served with broccoli rabe and roasted potatoes.

Rack of lamb, choice of meat temperature from rare to well.

Breaded chicken and eggplant layered with Parmesan cheese and marinara sauce.

Breaded veal and eggplant layered with marinara sauce and melted cheeses, typically includes a blend of Italian herbs.

San marzano tomatoes, capers, anchovy, chili flakes, mushrooms.

Breaded chicken cutlet, typically accompanied by arugula and cherry tomatoes, often finished with a light dressing.

Egg battered mozzarella, white wine, lemon, sage, baby kale.

A dense and moist cake, made without flour, often accompanied by a sweet glaze or fruit compote.

Layers of coffee-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder.

Grilled Italian sausage served with sautéed broccoli rabe, typically including garlic and olive oil.

Italian bar food, choice of meat temperature from rare to well.

A medley of Italian olives, typically marinated with a blend of herbs, garlic, and extra virgin olive oil.

A blend of select cheeses spread atop a traditional Italian pizza base, baked to golden perfection.

A vibrant blend of hot cherry peppers scattered over a rich tomato base, topped with a generous amount of Italian cheese.

A classic Italian pizza with a tomato sauce base, topped with fior di latte cheese, fresh basil, and a drizzle of olive oil.

A harmonious blend of fior di latte, gorgonzola, parmesan, and a fourth cheese, typically adorned with a hint of basil.

Sautéed sausage and broccoli rabe with a blend of cheeses, typically including ricotta and gorgonzola, on a classic pizza base.

Sautéed shrimp on a white pizza base, typically includes garlic, a blend of cheeses, and a hint of lemon.

Tomato sauce and fior di latte cheese form the base of this pizza, topped with spicy sopressata and a hint of garlic, finished with a drizzle of local honey and Calabrian chili.

White pizza with a blend of spinach and ricotta, typically includes fresh tomatoes and garlic.

The d’gianni panini typically includes a harmonious blend of select Italian meats, provolone cheese, and a medley of fresh vegetables, complemented by a signature sauce, all encased in freshly baked focaccia bread.

Homemade meatballs, typically includes tomato sauce and provolone, served on Italian bread with a hint of basil.

Breaded veal topped with tomato sauce and Parmesan cheese, typically includes provolone, pressed between slices of panini bread.

Lightly breaded chicken breast, marinara sauce, and provolone cheese on panini bread, typically includes a touch of Parmesan.

Grilled eggplant and melted parmesan cheese, typically includes a layer of homemade marinara sauce, all encased in freshly baked panini bread.

A pressed sandwich featuring a blend of Italian meats, provolone cheese, and typically includes lettuce, tomatoes, and a house Italian dressing.

Grilled chicken paired with a rich pesto sauce, fresh tomatoes, and melted provolone cheese, served on toasted panini bread.

Italian sausage paired with sautéed broccoli rabe and sharp provolone cheese on freshly baked bread.

Grilled steak with melted provolone cheese, typically includes sautéed onions and mushrooms, served on pressed Italian bread.

A blend of select Italian meats and provolone cheese, complemented by vegetables and condiments, served on artisan bread.

Roasted chicken typically paired with ingredients such as fresh vegetables, cheese, and a savory sauce, all enclosed in a toasted panini bread.