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| CALAMARI AL PARMIGIANO |
$
12 |
| Calamari coated with grated Parmigiano, pan-fried, served with lemon, capers
and cream sauce
|
| FILETTI D’ALICI BIANCHE |
$
10 |
| White anchovy fillets marinated in olive oil |
| ASPARAGI IN CAMICIA |
$10 |
| Asparagus wrapped in prosciutto and mozzarella cheese, served over pesto sauce with crumbled gorgonzola cheese
|
| CARPACCIO DI BUE AL’ALBESE |
$14 |
| Thinly sliced filet mignon, served with arugola and shaved Parmigiano
|
| BRUSCHETTA POMODORO OR GORGONZOLA |
$7 |
|
| INSALATA CIAO |
$8 |
| Romaine lettuce with Chef Gianfranco’s Caeser dressing and grated Romano cheese |
| CAPRESE |
$11 |
| Imported Italian Mozzarella di Bufala cheese with sliced tomatoes and fresh basil, drizzled with extra virgin olive oil |
| ARUGOLA |
$10 |
| Arugola tossed with extra virgin olive oil, lemon, pine nuts and shaved Parmigiano cheese |
|
 |
| FETTUCCINE CIAO |
$30 |
| Lobster, asparagus and mushrooms in a light cream sauce, served over homemade fettuccine |
| LINGUINE ARAGOSTA |
$28 |
| Fresh lobster and shrimp, sautéed in olive oil with garlic and spinach |
| PAPPARDELLE PAPALINA |
$22 |
| Homemade Pappardelle pasta served with prosciutto, peas in a creamy tomato
|
| GNOCCHI AL RAGU |
$22 |
| Gnocchi with Bolognese sauce |
| CAPELLINI ALL’ ARRABBIATA |
$18 |
| Homemade angel hair pasta, sautéed with fresh tomatoes, onions, garlic, capers and fresh basil |
|
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| POLLO DUCHESSA |
$22 |
| Breast of chicken, stuffed with prosciutto, spinach, provolone, served with creamy mushroom sauce
|
| FILETTO DI BUE AL PEPE |
$32 |
| Two petite Filet Mignon, encrusted with peppercorns, flambéed with brandy in a creamy demi-glaze sauce
|
| VEAL SCALOPPINE MARSALA |
$26 |
| Veal sautéed with mushrooms and Marsala wine sauce
|
| MARE E MONTI |
$33 |
| Veal medallions, sautéed with lobster, shrimp and shallots in a Sherry cream sauce
|
| VEAL CHOP MILANESE |
$36 |
| Veal chop, pounded, breaded served with arugola, tomatoes and shaved Parmigiano
|
| VEAL CHOP VALDOSTANA |
$34 |
| Veal chop, stuffed with prosciutto, provolone cheese and spinach
|
| OSSO BUCO |
$34 |
| Braised veal shank, served with veal gravy and saffron risotto
|
| LEMON SOLE |
$26 |
| Lemon Sole dipped in egg batter, sautéed in lemon, butter and white wine
|
| SCAMPI CAPRESE |
$28 |
| Jumbo shrimp with mushrooms, garlic, fresh tomatoes and white wine, served with your choice of potato and vegetable or angel hair pasta
|
| SOGLIOLA ALLA MUGNAIA |
$39 |
| Dover Sole, sautéed or grilled, filleted table side, served with lemon, white wine sauce
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