PERE INSALATA – 8
mixed greens, pear vinegrette, caramelized pears, pine nuts and goat cheese
SPINACI INSALATA – 8
spinach, apples, gorgonzola, golden raisins, crispy pancett and red pepper vinaigrette
STUFFED CRIMINI – 10
italian sausage, bell peppers, gorgonzola
CAESAR – 6
romaine, parmesan, croutons, classic caesar dressing
CAPRESE DI POMODORI – 10
tomato, basil, mozzarella, balsamic reduction
VONGOLE – 10
fresh manilla clams, white wine, garlic, lemon.
MISTA INSALATA – 6
mixed greens, red peppers, carrots, red onions with balsalmic vinaigrette
BRUSCHETTA (For 1 or 2) – 5/9
fresh tomato, basil, garlic, portobello, crimini, and caponata
CALAMARI RIPIENO – 10
calamari stuffed with crab, romano cheese, garlic, lemon juice, in a spicy tomato sauce
ANTIPASTO FREDDO (For 2) – 12
assorted italian meat and cheese
SCAMPI – 10
prawns in spicy creamsauce with grilled foccacia
PERE RAVIOLI – 9
pear, gorgonzola, walnuts, in a pear sage cream sauce
PASTA
GNOCCHI ALLA GORGONZOLA – 9
RISOTTO AL FUNGHI – 9
LINGUINE MARINARA – 6
LINGUINE AL PESTO – 8
FETTUCCINE ALFREDO – 8
PENNE ALLA PUTTANESCA – 8
CAPPELLINI ALLA CHECCA – 7
PENNE TOMATO CREAM – 7
CAPPELLINI AGLI OLIO – 5
SECONDI
PAPPARDELLE ALLA BOLOGNESE – 17
homemade pasta, italian meat sauce, sage
LINGUINE GRANCHIO E SCAMPI – 20
crab, prawns, cream, fresh tomato, avocado
TAGLIATELLE ALLA FILLETO – 20
fresh spinach pasta, sliced fillet, tomatoes, butternut squash, pecorino moscato sauce
LINGUINE ALLA MONTANARA – 18
grillled chicken breast, chili flakes, sundried tomatoes, goat cheese, extra virgin olive oil, and pine nuts
FETTUCCINE “TUTTO MARE” – 20
seafood medley, tomato white wine broth
PENNE CON SALSICCE – 17
sausage, mushrooms, tomato cream sauce
VITELLO SALTIMBOCCA – 20
proscuitto, dry marsala, touch of cream
POLLO PICCATA – 18
white wine, lemon, capers, italian parsley
CINGHIALE “DOLCE VITA” – 24
wild boar tenderloin with a smoked bing cherry demi glaze
POLLO ALLA GORGONZOLA – 20
chicken breast stuffed with sage and prosciutto in a gorgonzola cream
INVOLTINI DI MELANZANE – 17
eggplant stuffed with cappellini pasta, garlic, walnuts, onions, four cheeses, and herbs, baked with pesto and fresh mozzarella in tomato sauce
INVOLTINI DI POLLO – 19
chicken stuffed w/ mushrooms and bread crumbs in a peppercorn sherry demi glaze
ANATRA ALL’ARANCIA – 22
pan seared duck breast with pancetta in an orange sauce
SCAMPI ALLA GRIGLIA – MARKET PRICE
jumbo prawns marinated with garlic, lemon, olive oil, and grilled
18% gratuity may be added to parties of 5 or more, 15 dollar corkage fee