PRIMI PICCOLO
- Smoked SalmonSmoked salmon with lemon-chive crema over brioche toast
- Zucchini Milanesewith tomato-basil sauce, chili oil
- Shrimp In A Sherry-Mustard SauceShrimp in a sherry-mustard sauce with pickled tropea onion
PRIMI
- Arugula And Buffalo Mozzarella SaladArugula and buffalo mozzarella salad with Prosciutto di Parma, tomatoes and toasted pistachios with an aged balsamic vinegar and extra virgin olive oil dressing
- Soft Egg Yolk RavioloSoft egg yolk raviolo in a truffle butter sauce with grated black truffle$8.00
- Butternut Squash AgnolottiButternut squash agnolotti in a sage butter topped with crushed amaretti and buffalo mozzarella
- Spaghettini ArrabiattaSpaghettini “Arrabiatta” spicy tomato and basil sauce with olives, mushroom and anchovies
- Tagliatelle BologneseTagliatelle “Bolognese” traditional meat sauce with crispy sage & whipped ricotta
- Calabrian FusilliCalabrian fusilli, in a spicy pescatore sauce with shrimp, artichokes and mushrooms
- Ecuadorian ShrimpEcuadorian shrimp in a spicy garlic, parsley and Vermentino sauce finished with Calabrian chili
- Porcini RavioliPorcini ravioli in a wild mushroom and black truffle sauce
- Bucatini AmatracianaBucatini Amatraciana guanciale, onions, and fresh plum tomato
- CapelliniCapellini with Prosecco, leeks and frigitelle peppers, finished with lump crabmeat$8.00
- PappardellePappardelle in a braised veal and pork shank ragu with a hint of orange, mascarpone
- Ricotta GnocchiRicotta gnocchi in a light tomato & basil sauce, arugula and goat cheese
PIATTI PRINCIPALE
- LivorneseFilet of sole “Livornese”, olives and anchovy in a light saffron tomato broth over braised fennel
- SaltimbocaDayboat sea scallops “Saltimboca“ with prosciutto, sage and white wine, braised artichoke
- ZafferanoButter and thyme braised Ecuadorian shrimp ”Zafferano” over butternut squash and fennel puree, light orange scented saffron sauce
- ModenaSlow roasted Long Island duck breast ”Modena” over braised endive and finished with a port sauce with Amarena cherries from Bologna
- ScarparielloBoneless breast of chicken strips ”Scarpariello” sautéed with mushrooms, sausage and crispy potatoes
- GiambottaSplit 10 oz. filet mignon ”Giambotta” side of spicy wine sauce with mushrooms, onions and hot & sweet peppers$15.00
- GenoveseTosted pignoli crusted salmon ”Genovese” in a white wine sauce finished with fresh basil, over pecorino and zucchini puree
- ForestiereFilet of Faroe island salmon ”Forestiere” topped with a wild mushroom & black truffle crust over spinach and roasted beets
- San Domenico14 oz. roasted pork chop “San Domenico” in a mascarpone - vodka sauce with chives
- Saggio16 oz. roasted rib veal chop ”Saggio” in a garlic-sage jus, topped with crispy shallots and sage$15.00
- ValdostanoVeal scallopini “Valdostano” topped with prosciutto di parma and fontina cheese in a wild mushroom - madeira wine sauce
SORBETTO
- Lime & Coconut Sorbet With Rum Glazed Pineapplewith rum glazed pineapple
CHOCOLATE MENU
- Warm Flourless Chocolate Cake Topped With Fleur De Sel Served With Pistachio Gelato And Amarena Cherries From Emilia Romagna
- Chocolate Crème Brulee With Tiramisu Influenced Flavors, Expresso, Mascarpone And Chocolate
- Chocolate – Raspberry – Caramel Tart Served With Toasted Hazelnuts And Whipped Cream
- Flourless Bittersweet Chocolate Soufleallow – 12 minutes$5.00
SEASONAL DESSERT MENU
- “Panino” Crisp Pistachio And Hazelnut Caramel Wafers Layered With Hazelnut Gelato
- Italian Style Doughnuts Prepared With Ricotta Cheese Over Lemon-Mascarpone Crema, Drizzled With Orange Blossom Honey And Toasted Pignoli
- Honey Roasted Peach Tart, With Vanilla Gelato And Crushed Amaretto Cookies
- Ricotta, Mascarpone And Pecorino Cheesecake With Red Wine-Aged Balsamic Vinegar Reduction & Marinated Strawberries
SORBETTI E GELATI
- Strawberry
- Vanilla
- Hazelnut
- Lemon
- Caramel
FORMAGGIO
- Gorgonzola Dolce“Lombardy” (cow)$8.00
- Mozzarella Di Bufala“Campania” (Buffalo)$8.00
- Parmigiano ReggianoRomagna” (cow)$8.00
