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Hours of Operation
Mon - Thur 5-9
Fri & Sat 5-10
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| CALAMARI AL PARMIGIANO |
$
10.95 |
| Calamari coated with grated Parmigiano Reggiano cheese, pan fried, served over lemon and caper cream sauce. |
| ASPARAGI IN CAMICIA |
$
8.95 |
| Asparagus wrapped in prosciutto and mozzarella cheese, served over pesto sauce with crumbled gorgonzola cheese. |
| PROSCIUTTO CRUDO DI PARMA |
$
12.95 |
| Imported Italian prosciutto with seasonal accompaniment. |
| BRESAOLA |
$ 10.95 |
| Imported Italian air dried beef with arugola and shaved Parmigiano Reggiano cheese. |
| BRUSCHETTA POMODORO |
$
5.95 |
| Ciabatta bread, grilled, with diced tomatoes and basil. |
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| CIAO |
$
7.95 |
| Romaine lettuce with our chef's Caeser dressing and grated Romano cheese. |
| ARUGOLA |
$
8.95 |
| Arugola tossed with extra virgin olive oil, lemon and shaved Parmigiano Reggiano cheese |
| CAPRESE |
$
10.95 |
| Imported
Italian Mozzarella di Bufala cheese with sliced tomatoes and basil, drizzled
with extra virgin olive oil. |
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| FETTUCCINE CIAO |
$
26.95 |
| Lobster, asparagus and mushrooms in a light cream sauce, served over homemade fettuccine |
| PAPPARDELLE RUSTICHE |
$
19.95 |
| Cremini, Shitake and Porcini mushrooms sautéed with artichokes and garlic, served over homemade pappardelle with a drizzle of truffle oil |
| CAPELLINI DEL CARDINALE |
$
18.95 |
| Homemade angel hair pasta, sautéed with onion, prosciutto and fresh peas, in creamy tomato basil sauce |
| PESCATORE |
$
23.95 |
| Lobster, shrimp, calamari and fish sauteed with garlic and tomato
sauce, served over spaghetti or rice. |
| RISOTTO AL TARTUFO |
app.
$ 12.95 ent. $ 26.95 |
| Arborio rice in creamy Parmigiano Reggiano Truffle sauce. |
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| SPINACI
IN PADELLA |
$
6.00 |
| Sauteed
fresh spinach in garlic olive oil. |
| FUNGHI
TRIFOLATI |
$
6.00 |
| Sauteed
mixed mushrooms with garlic, parsley and olive oil. |
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| PETTO DI POLLO ALLA DUCHESSA |
$
21.95 |
| Breast of chicken, stuffed with prosciutto, spinach, provolone, served with creamy
mushroom sauce |
| FILETTO
DI BUE |
$
28.95 |
| BTwo
petite Filet Mignon, sautéed with garlic and fresh mushrooms served
with a Pinot Noir wine sauce. |
| NODINO DI VITELLO |
$
25.95 |
| Veal medallions, sautéed with mixed mushrooms and veal demi-glaze sauce |
| MARE E MONTI |
$
28.95 |
| Veal medallions, sautéed with lobster, shrimp and shallots in a Sherry cream sauce |
| PAILLARD DI VITELLO |
$32.95 |
| Veal chop pounded scaloppine style, grilled, drizzled with virgin olive oil, fresh herbs and garlic. |
| COSTOLETTA DI VITELLO |
$
36.95 |
| Veal chop served with artichokes, tomato cancasse, mixed mushrooms, and sun dried tomatoes in red wine demi-glas sauce. |
| OSSO BUCO |
$
30.95 |
| Braised veal shank served with veal gravy and saffron risotto. |
| SOGLIOLA DOVER ALLA MUGNAIA |
$38.95 |
| Dover Sole lightly sauteed or grilled, filleted table side, served with lemon, white wine and butter sauce. |
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| TIRAMI SU |
$
8.00 |
| Italian sponge cake soaked in espresso, layered with mascarpone cheese and powdered chocolate. |
| CREME BRULEE |
$
10.00 |
| Custard made from heavy cream, egg yolks and sugar, topped with carmelized sugar. |
| TORTA DI CIOCCOLATO |
$
8.00 |
| Chocolate cake layered with chocolate mousse and covered in dark chocolate. |
| PANNA COTTA |
$
8.00 |
| Vanilla flan served with berry coulis and fresh mixed berries. |
| BISCOTTI |
$
6.00 |
| Twice baked hazelnut cookies. |
| LIMONCELLO SORBET |
$
7.00 |
| Lemon sorbet with whipped cream. |
| ZABAGLIONE |
$
12.00 |
| Egg yolks, sugar, marsala wine and white wine whisked over heat until frothy, served with a scoop of vanilla ice cream and fresh mixed berries. |
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