|
 |
|
| CALAMARI AL PARMIGIANO |
$
12 |
| Calamari coated with grated Parmigiano, pan-fried, served with lemon, capers
and cream sauce |
| 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 |
|
 |
| TUSCAN SALAD |
$10 |
| Baby greens, tomatoes, dried cranberries, gorgonzola cheese and white balsamic vinaigrette |
| INSALATA CIAO |
$8 |
| Romaine 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 |
|
 |
|
 |
| SPINACI IN PADELLA |
$8 |
| Fresh spinach, sauteed in garlic, olive oil |
|
|
| 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 AI FUNGHI PORCINI |
$26 |
| Sauteed porcini mushrooms and onions with creamy Arborio rice |
| SACCHETTINI AL FORMAGGIO E TARTUFO |
$26 |
| Moneybag-shaped pasta filled with ricotta cheese and black truffles, served with Alfredo sauce |
|
 |
| PETTO DI POLLO AL POMODORO |
$22 |
| Scaloppine of chicken, sautéed with chopped tomatoes and scallions with a vodka cream sauce |
| FILETTO SUSANNA |
$34 |
| Two Filet Mignon, sautéed with roasted cipollini onions with a mushroom sauce |
| 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 |
| PAILLARD DI VITELLO |
$34 |
| Veal chop, pounded, grilled, drizzled with virgin olive oil, fresh rosemary and garlic |
| COSTOLETTA DI VITELLO SOFIA |
$38 |
| 16 oz. veal chop, grilled, served with mixed mushrooms in a Chianti wine sauce |
| OSSO BUCO |
$34 |
| Veal shank with marrow bone, slowly braised in a delicate sauce served with saffron risotto |
| Veal shank with marrow bone, slowly braised in a delicate sauce served with saffron risotto |
$39 |
| Dover Sole, sautéed in butter and lemon |
| SCAMPI CAPRESE |
$28 |
| Jumbo shrimp sautéed with mushrooms, garlic, fresh tomatoes and white wine |
|
|
» Click here for printer friendly version
|
|
|
|
