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| CALAMARI AL PARMIGIANO |
$
12 |
| Calamari coated with grated Parmigiano, pan-fried, served with lemon, capers
and cream sauce
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| INSALATA AI FRUTTI DI MARE |
$
14 |
| Fresh seafood marinated in olive oil, garlic and lemon |
| ZUPPA DI COZZE |
$12 |
| Mussels Fra Diavalo, mussels in spicy marinara sauce |
| ASPARAGI IN CAMICIA |
$10 |
| Asparagus wrapped in prosciutto and provolone cheese, served over pesto sauce with crumbled gorgonzola cheese
|
| MELANZANE ALLA PARMIGIANA |
$8 |
| Eggplant Parmesan |
| ANTIPASTO RUSTICO TOSCANO |
$12 |
| Prosciutto, salami, olives and cheese |
| CARPACCIO DI BUE AL'ALBESE |
$14 |
| Thinly sliced filet mignon, served with black truffle and shaved Parmigiano |
| BRESAOLA |
$10 |
| Imported Italian air-dried beef with arugola and shaved Parmigiano |
| BRUSCHETTA AL POMODORO |
$7 |
| Grilled Ciabatta bread, topped with fresh tomatoes, onions, garlic and fresh basil |
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| TUSCAN SALAD |
$10 |
| Baby greens, tomatoes, dried cranberries, gorgonzola cheese and white balsamic vinaigrette |
| INSALATA CIAO |
$8 |
| lettuce with Chef Gianfranco’s Caesar dressing and grated Romano cheese |
| MOZZARELLA CAPRESE |
$11 |
| Fresh imported Italian Mozzarella di Bufala with sliced tomatoes and fresh basil, drizzled
with extra virgin olive oil and balsamic glaze
|
| ARUGOLA |
$10 |
| Arugola tossed with extra virgin olive oil, lemon, pine nuts and shaved Parmigiano |
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| SPINACI IN PADELLA |
$8 |
| Fresh spinach, sauteed in garlic, olive oil |
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| FETTUCCINE CIAO |
$30 |
| Fettuccine with Maine lobster, asparagus and mushrooms, sautéed in a light cream sauce |
| PAPPARDELLE RUSTICHE |
$22 |
| Pappardelle served with mushrooms, eggplant, sundried tomatoes and arugola, sautéed in
garlic and olive oil
|
| RAVIOLI DI CARNE ALLA PAPALINA |
$22 |
| Meat-filled ravioli, served with prosciutto and peas in a creamy tomato sauce
|
| CAPELLINI D'ANGELO ALL'ARRABBIATA |
$18 |
| Angel hair pasta served with sautéed fresh tomatoes, onions, garlic, capers and fresh basil
|
| LINGUINE ALLE VONGOLE IN BIANCO |
$24 |
| Linguine with clams in garlic, white wine sauce
|
| RISOTTO AL TARTUFO |
$26 |
| Arborio rice in creamy Parmigiano with Truffle sauce
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| SACCHETTINI AL FORMAGGIO E TARTUFO |
$26 |
| Moneybag-shaped pasta filled with ricotta cheese and black truffles, served with Alfredo sauce
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| PETTO DI POLLO ALLA DUCHESSA |
$22 |
| Breast of chicken, stuffed with proscuitto, spinach, provolone with a creamy mushroom sauce
|
| FILETTO DI BUE |
$32 |
| Two Filet Mignon, sautéed with garlic and fresh mushroom, served with a wine sauce
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| SCALOPPINE DI VITELLO CON MARSALA |
$26 |
| Veal sautéed with mushrooms and Marsala wine sauce
|
| SALTIMBOCCA ALLA ROMANA |
$26 |
| Scaloppine of veal, sautéed with onions, fresh sage and prosciutto
|
| MARE E MONTI |
$33 |
| Scaloppine of veal, sautéed with Maine lobster, shrimp and shallots in a sherry cream sauce
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| PAILLARD DI VITELLO |
$34 |
| Veal chop, pounded, grilled, drizzled with virgin olive oil, fresh rosemary and garlic
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| COSTOLETTA DI VITELLO SOFIA |
$38 |
| 16 oz. veal chop, grilled, served with mixed mushrooms in a Chianti wine sauce
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| OSSO BUCO |
$34 |
| Veal shank with marrow bone, slowly braised in a delicate sauce served with saffron risotto
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| SOGLIOLA DI DOVER AL LIMONE |
$39 |
| Dover Sole, sautéed in butter and lemon
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| SCAMPI CAPRESE |
$28 |
| Jumbo shrimp sautéed with mushrooms, garlic, fresh tomatoes and white wine, served with your choice of potato and vegetable or angel hair pasta
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