GARLIC FLATBREAD 6.
Flatbread with garlic and pecorino
BRUSCHETTA POMODORO 8.
Toasted bread with garlic, tomatoes,
fresh basil, extra virgin olive oil.
MOZZARELLA FRITTA 9.
Lightly fried breaded mozzarella served
with tomato sauce for dipping.
ROLLINI MELENZANE 10.
Sliced eggplant, stuffed with goat
cheese, rolled, baked and finished with
mozzarella in a basil pesto.
SAUSAGE FLATBREAD 12.
Flatbread, italian sausage, sweet
onions mozzarella, goat cheese.
PROSCIUTTO + BURRATA 16.
Thinly sliced Prosciutto di Parma served
with fresh burrata.
CALAMARI FRITTI 12.
Lightly fried calamari served with
spicy tomato sauce.
CARPACCIO DI BUE 15.
Thinly sliced imported beef carpaccio, shaved
pecorino cheese, capers, arugula.
Drizzled with fresh lemon juice
& extra virgin olive oil.
Hard durum pasta
BUCATINI CACIO+ POMODORO 15.
Signature pasta, tomato basil sauce with lots of fresh
pecorino Romano cheese.
ORECCHIETTE BARESI 16.
Little ears pasta, garlic, broccoli, extra virgin olive oil, italian
sausage in a white wine sauce with pecorino Romano.
BUCATINI BROCCOLI 16.
Signature pasta, garlic, olive oil, broccoli rapini florets, ricotta,
sundried tomato in a creamy pecorino Romano sauce.
CAPELLINI DI ANGELO ALLA CHECCA 16.
Garlic, extra virgin olive oil, diced roma tomatoes, San Marzano tomatoes and fresh basil.
RIGATONI ALLE MELANZANE 17.
Eggplant in a tomato basil sauce, baked with melted
mozzarella and shaved ricotta salata.
BUCATINI AMATRICIANA 16.
Signature pasta, onions, olive oil, garlic, imported
pancetta, in a spicy tomato sauce, with pecorino Romano.f
TRENETTE PESTO E POLLO 17.
Linguini pasta in a homemade pesto basil sauce with
sauteed chicken and pecorino Romano cheese.
BUCATINI RUCOLA E MOZZARELLA 17.
Signature pasta, garlic, onions, extra virgin olive oil,
arugula, cherry tomatoes, melted mozzarella cheese.
SPAGHETTI CARBONARA 16.
Imported pancetta, garlic, black pepper, pecorino
Romano cheese in a creamy egg yolk sauce.
FETTUCCINE POLLO E LIMONE 17.
Sauteed chicken breast, garlic, extra virgin olive oil, lemon
zest, white wine in a creamy alfredo sauce.
FARFALLE DEL CONTADINO 17.
Bowtie pasta, sauteed chicken, extra virgin olive oil,
garlic, onions, mushrooms, white wine in a tomato
RIGATONI SICILIANA 17.
Mushrooms, roasted bell peppers, garlic, Italian sausage
in a tomato basil sauce with pecorino Romano cheese.
LINGUINE ALLE VONGOLE 18.
Garlic, extra virgin olive oil, fresh manila clams in a white wine parsley sauce.
CAPELLINI FRA DIAVALO 18.
Garlic, olive oil, tiger shrimp in a spicy, fresh marinara sauce.
SPAGHETTI PESCATORA 21.
Olive oil, garlic, shrimp, scallops, salmon, calamari, manila clams, mussels in a light spicy tomato sauce. (Also available in a risotto style)
FARFALLETTE SALMONATE 18.
Atlantic salmon, smoked Norwegian salmon, onions, and olive oil in a vodka tomato cream sauce, finished with fresh chopped parsley.
FETTUCCINE ALLA CREMA DELICATA 19.
Scampi and scallops, sautéed with olive oil, garlic in a white wine creamy Alfredo.
TAGLIARINI CROSTACEI 21.
Linguini with garlic, olive oil, cherry tomatoes lobster meat, lobster tail, snow crab meat
and scallops, in a white wine spicy sauce.
SALMONE ALLA GRIGLIA 26.
Grilled fresh Salmon fillet drizzled with extra virgin olive oil and herbs. Served with sautéed steamed broccoli florets.
CACIUCCO DI MARE 32.
Fresh fish stew made with mixed seafood in chunks, calamari, clams, mussels, in a saffron tomato spicy broth. Served with toasted garlic Crostini bread.
Add: Grilled Chicken +5, Grilled Shrimp +6, Grilled Salmon +7
Baby mixed greens, cherry tomatoes, tossed in a balsamic
Baby mixed greens, fresh sliced pears, caramelized walnuts,
crumbled gorgonzola cheese tossed in a raspberry vinai-
Chopped mixed lettuce, garbanzo and cannellini beans,
roma tomatoes, provolone cheese, red onions, cucumbers,
peperoncinis tossed in a creamy italian vinaigrette.
Fresh mozzarella, vine ripened tomatoes, fresh basil, extra
virgin olive oil over mixed greens tossed in balsamic glaze
Arugula, diced apples, toasted pancetta, walnuts, cherry
tomatoes, goat cheese, finished in balsamic vinaigrette.
Caesar salad with hearts of romaine lettuce, homemade
croutons, anchovies, pecorino romano cheese, caesar dressing.
Hearts of romaine, vine ripened tomatoes, cucumbers,
bocconcini mozzarella, basil, red onions, croutons, tossed
in a creamy italian vinaigrette.
|Sautéed Spinach 7.
|Meatballs or Italian Sausage in Tomato Sauce 8.
LASAGNA EMILIANA 17.
Traditional style lasagna, with layers of meat sauce, ricotta cheese, béchamel topped with mozzarella cheese.
RAVIOLI AI FORMAGGI 16.
Ricotta, asiago and mozzarella cheese filled ravioli in a light tomato basil sauce topped with pecorino romano cheese.
CANNELLONI DI RICOTTA 16.
Baked jumbo tube pasta filled with ricotta cheese in a béchamel spinach cream sauce topped with mozzarella.
GNOCCHI SORRENTINA 16.
Potato dumplings, sautéed in a tomato vodka cream sauce, baked with mozzarella, topped with fresh basil..
Add to any:
Grilled Chicken +5 Grilled Shrimp +6
Sub to any above: Gluten Free Pasta +5
FETTUCCINE ALFREDO 15.
Classic creamy white sauce topped with pecorino romano cheese.
SPAGHETTI & MEATBALLS 16.
Fresh marinara sauce with home made ground beef meatballs.
PAPPARDELLE BOLOGNESE 17.
Wide ribbon egg pasta in a classic slow braised bolognese meat sauce topped with pecorino romano cheese
EGGPlANT PARMIGIANA 18.
Baked eggplants layered with fresh marinara sauce, pecorino romano and basil. Finished with melted mozzerala and served with fettucine alfredo.
POLLO AI FERRI 19.
Fresh grilled chicken breast drizzled with olive oil and fresh herbs. Served with roasted potatoes and sautéed baby spinach.
POLLO VESUVIO 19.
Pan Seared and baked chicken breast with cherry tomatoes and melted mozzarella in a light tomato oregano sauce. Served with a side of penne tomato cream sauce.
POLLO PARMIGIANA 19.
Breaded chicken breast, lightly fried and baked with fresh tomato sauce, mozzarella and parmesan cheese. Served with fettuccini in a creamy garlic Alfredo sauce.
Also available with Veal on request (+3)
POLLO MARSALA 19.
Pan seared Chicken breast sautéed with mushrooms, raisins in a Marsala wine sauce. Served with a side of penne olive oil and garlic.
VITELLO FUNGHI 22.
Veal scaloppini sautéed in a wild mixed mushroom demi glaze reduction sauce. Served with sautéed
baby spinach and roasted potatoes.
VITELLO LIMONE 22.
Veal scaloppini sautéed in a lemon and white wine caper sauce. Served with sautéed angel hair with garlic and olive oil
TAGLIATA CHIANINA 29.
8oz. Beef tenderloin, grilled rare and sliced, finished in a Cabernet wine and peppercorns reduction sauce.
Served with sautéed organic baby spinach and oven roasted potatoes.