Primi
- Rucola Con Buffalo Mozzarellaarugula salad with a balsamic vinaigrette served along side fresh buffalo mozzarella and roasted peppers finished with toasted pignoli
- Cuori Lattuga Romanoarinated and grilled hearts of romaine lettuce in a parmigiano and anchovy vinaigrette with toasted hazelnuts
- Tre Colore Con Portobello Milanesearugula, endive and tomato served alongside sautéed portobello mushrooms in a mushroom broth with lemon and shallots
- Cozze Alla Finnochiosteamed mussels in a fennel and tomato brodetto with leeks and garlic bruschetta
- Zuppe Di Lenticchiapureed lentil soup with black truffle and pecorino raviolini
- Zuppe De Fagioli Biancotraditional white bean soup with pennette pasta topped with extra virgin olive oil and grana padano
Farinacie
- Lasagnette Con Vodkatorn ribbons of pasta in a vodka laced sauce with prosciutto and snow peas in a creamy tomato and basil sauce
- Spaghettini Arrabbiatathin spaghetti in a spicy tomato and basil sauce with shiitake mushroom, anchovy and ligurian olives
- Spaghetti Con Rucola E Pomodorospaghetti in a sauce of three different style tomatoes with arugula and goat cheese
- Ravioli Porcini E Tartufiwild mushroom ravioli in a sauce of parmigiano reggiano, cream and black truffles
- Pappardelle Con Osso Buccoribbons of pasta in a braised veal shank and rosemary sauce finished a hint of cream and minced cherry peppers
Mezza
- Dentice Rosemarinafilet of red snapper in a rosemary and garlic sauce with white wine and lemon over seasonal mushrooms
- Gamberi Fra Diavoloecuadorian shrimp sautéed with fresh herbs in a spicy tomato sauce with calabrian chili peppers
- Branzino Alla Grigliamarinated sea bass lightly grilled with scarola sicliana
- Salmone Con Pignolipignoli crusted salmon in a white wine sauce with lemon sauce finished with fresh basil
- Vitello Limoneveal scaloppini with lemon, capers and garlic with roasted pepper and buffalo mozzarella
- Vitello Sorrentinoeggplant, tomato, and fontina topped veal with marsala wine sauce
- Pollo Scarparielloboneless morsels of organic chicken with sausage, rosemary, and fresh sage over broccolli di rapa
- Maiale Toscanalightly pounded pork chop breaded with parmigiano reggiano topped with seasonal salad in a garlic and veal broth
Primi
- Cuori Lattuga Romanomarinated and grilled hearts of romaine lettuce in a parmigiano and anchovy vinaigrette with toasted hazelnuts
- Portobello Milaneseparmigiano breaded portobello mushroom served in a light mushroom broth with basil, lemon and shallots
- Antipasti Di Vecchioa combination of prosciutto di parma, bufalo mozzarella, spicy marinated zucchini, and roasted red pepper
- Rucola Con Buffalo Mozzarellaarugula salad with a balsamic vinaigrette served along side fresh buffalo mozzarella and roasted peppers finished with toasted pignoli
- Capesante Con Endivagrilled diver sea scallops over endive in a citrus and olive oil jus, finished with a 20 year old vinegar
- Gamberi Arrabbiataecuadorian shrimp sautèed in a spicy garlic and wine sauce over broccoli di rapa
- Cozze Alla Finnochiosteamed mussels in a fennel and tomato brodetto with leeks ans garlic bruschetta
- Zuppe Di Lenticchiapureed lentil soup with black truffle and pecorino raviolini
- Zuppe Di Fagioli Biancotraditional white bean soup with pennette pasta topped with extra virgin olive oil and grana padano
- Risotto Porciniarborio rice with peas and porcini mushrooms
- Spaghettini Con Pomodoro E Basilicothin spaghetti in a light sauce of tomato and fresh basil
Farinacie
- Ricotta Gnocchi Con Salsiccia E Porcinihomemade ricotta gnocchi with sausage and porcini mushrooms in a light tomato and basil sauce with toasted fennel seed
- Spaghettini Arrabbiatathin spaghetti in a spicy tomato and basil sauce with shiitake mushroom, anchovy and ligurian olives
- Orchiette Con Scarola E Salsiccialittle ears in a spicy garlic and olive oil sauce with escarole, sausage and cherry pepper with a hint of anchovy
- Ravioli Porcini E Tartufiwild mushroom ravioli in a sauce of parmigiano reggiano, cream and black truffles
- Linguini Al Carbonaralinguini in a sauce of shallots, pancetta and guanciale finished with pecorino romano and a touch of chicken broth
- Spaghetti Al Bolognesespaghetti in a traditional meat sauce with fresh sage and sheep milk ricotta
- Fusilli Calabrese Con Pancetta E Cipollihomemade fusilli with pancetta, onions and peperoncini in a light tomato and basil topped with mascarpone cheese
- Pappardelle Con Osso Buccoribbons of pasta in a braised veal shank and rosemary sauce finished a hint of cream and minced cherry peppers
- Lasagnette Con Vodkatorn ribbons of pasta in a vodka laced sauce with prosciutto and snow peas in a creamy tomato and basil sauce
- Risotto Pescatorearborio rice with seafood in a spicy saffron and tomato brodetto
Mezza
- Dentice Rosemarinafilet of red snapper in a rosemary and garlic sauce with white wine and lemon over seasonal mushrooms
- Dentice Marechiarabraised rep snapper in a light plum tomato and saffron brodetto surrounded by clams and mussels
- Gamberi Rivierabutterflied shrimp prepared franchese style in a mustard, lemon and basil broth over sautèed spinach
- Gamberi Fra Diavoloecuadorian shrimp sautèed with fresh herbs in a spicy tomato sauce with calabrian chili peppers
- Branzino Livornesemediterranean sea bass in a light tomato broth with capers, black olives and a hint of anchovy.
- Branzino Alla Grigliamarinated sea bass lightly grilled with scarola sicliana
- Salmone Con Pignolipignoli crusted salmon in a white wine sauce with lemon sauce finished with fresh basil
- Vitello Limoneveal scaloppini with lemon, capers and garlic with roasted pepper and buffalo mozzarella
- Vitello Sorrentinoeggplant, tomato, and fontina topped veal with marsala wine sauce
- Vitello Capricciosalightly breaded veal milanese with parsley, parmigiano and bread crumb topped with an arugula salad
- Pollo Scarparielloboneless morsels of organic chicken with sausage, rosemary, and fresh sage over broccolli di rapa
- Pollo Zingarachicken breast sautèed with cherry peppers, pancetta, olives, and porcini mushrooms with a hint of sherry wine
- Maiale Toscanalightly pounded pork chop breaded with parmigiano reggiano topped with seasonal salad in a garlic and veal broth
- Maiale Giambottatwo 8oz pork chop braised in a spicy sherry wine sauce with capers and country style vegetables.
- Bistecca Gorgonzolamedallions of filets mignon in a dolce gorganzola sauce with broccolli di rapa
- Agnello Grigliagrilled lamb chops in a balsamic and lamb jus over seasonal mushrooms
