ANTIPASTI / appetizer
SALMONE AFFUMICATO * 17
House-smoked Scottish salmon with shaved carrot and blanched onion salad, gorgonzola mousse, olive oil, caviar and crostini
GAMBERI GRIGLIA E PARMIGIANNO
15
Grilled shrimp skewer over a light parmesan savory flan, with lemon aioli
CARPACCIO DI MANZO* 14
Chilled, thinly sliced beef round with lemon vinaigrette, arugula and shaved parmesan
POLENTA CON GAMBERI 16 OR SAUSAGE & OYSTER MUSHROOM 13
Grilled polenta with choice of shrimp sautéed in a spicy brandy marinara, or oyster mushrooms and homemade sausage with demi-glace
BRUSCHETTA ALLA CAPRESE 11 ADD PROSCIUTTO 7
Baked crostini topped with ripe cherry tomatoes, basil and fresh mozzarella
ANTIPASTO CHARCUTERIE 19 ADD FOCACCIA 4
Traditional Italian charcuterie plate with aged and smoked prosciutto, mortadella, soppressata, feta and mascarpone cheese with almonds, gorgonzola and goat cheese. Garnished with giardiniera, olives and goat-cheese stuffed bell pepper, marinated sundried tomatoes, and house pickled eggplant
STRACCIATELLA 15 ADD PROSCIUTTO 7 ADD SHRIMP 9 ADD FOCCACIA 4
Fresh, creamy mozzarella curds topped with thinly sliced orange, cucumber and fresh herbs drizzled with olive oil
PASTA (All pastas are made in-house daily, also available with MARINARA SAUCE $15, PARMESAN CREAM $16, or BOLOGNESE MEAT SAUCE or GRANDMOTHERS RECIPE MEATBALLS $17]
BIGOLI CON ARAGOSTA FRADIAVOLA 45
Wild-caught whole live Maine lobster served open-shell over thick noodles sautéed with spicy lobster sauce
CAPELLINI AI FRUTTI DI MARE 29
Angel-hair pasta in a traditional tomato sauce with a medley of mussels, clams, bay scallops, cuttlefish, and shrimp
LINGUINI CON GAMBERI 28
House-made black linguini pasta sautéed with sun dried tomatoes, zucchini, seared shrimp, and prosciutto in a white wine sauce, with crushed red pepper adding a hint of spice
TAGLIOLINI CON TARTUFI 23 ADD CHICKEN 7 ADD SHRIMP, SALMON or STEAK 9
House-made thin flat noodles served with a truffle and mushroom cream sauce
RAVIOLI CREMA DI PARMIGGIANO 23
Ravioli stuffed with ricotta cheese and spinach in a parmesan cream sauce
BUCATINI BOSCAIOLA 20
House-made hollow spaghetti noodles with Bolognese, mushrooms, and peas in a parmesan cream sauce
FETTUCCINI PANNA 19
Green fettuccini noodles with Applewood-smoked bacon and sautéed mushrooms in a creamy Alfredo sauce
AGNOLOTTI DI MANZO AL BURRO E SALVIA 21
Miniature ravioli stuffed with local beef and pork in a sage and brown butter sauce
CANNELLONI ALLA ROSSINI 20
Baked tube-shaped pasta stuffed with local beef and pork, spinach, ricotta and parmesan cheese, served with creamy béchamel sauce and marinara sauce
LASAGNE ALLA BOLOGNESE 20
Classic house-made meat sauce lasagna
MELANZANA PARMIGIANA 22
ADD PROSCIUTTO 7
Local organic eggplant parmesan baked with mozzarella and tomatoes over homemade marinara sauce
SECONDI / entrée
SALMONE FIORENTINA* 29
Pan seared Scottish salmon fillet with sautéed spinach and mushrooms, served on roasted potatoes over an anisette cream sauce
TONNO AL GRIGLIA* 29
Seared-rare Ahi Tuna over zucchini mash. Garnished with fennel and drizzled with fresh ginger sauce
CAPESANTE MISTO MARE 32 ADD THIRD SCALLOP 9
Two grilled sea scallops, squid and a seared shrimp served over porcini mushroom risotto with a touch of vanilla
ZUPPA DI PESCE 29
Traditional Italian bouillabaisse with shrimp, calamari, salmon, bay scallops and cuttlefish, with tomato, lemon grass, ginger and white wine. Served with grilled baguette
NODINO DI VITELLO ALLA MILANESE* 47
Bone in 13oz. veal Milanese served over a bed of roasted zucchini, mushroom, bell pepper and onion, and potato with a touch of garlic, topped with roasted lemon
COSTOLETTE D’AGNELLO * 42
Roasted rack of New Zealand lamb with red wine demi-glace over a mint & green pea purée. Served with rosemary, sage and garlic roasted potatoes and roasted carrot
POLLO MELANZANA 21 ADD SECOND CHICKEN BREAST 7
Sautéed chicken breast topped with melted mozzarella, roasted eggplant and a touch of marinara, drizzled with a creamy white wine sauce and served with roasted wedge potatoes
SCALLOPINE CON FUNGHI 23
Thinly pounded pork loin pan-seared with potato wedges and mushrooms in a creamy white wine sauce
BISTECCA* 8oz 31 16oz 51 SURF AND TURF WITH SHRIMP 9
Choice of 8 oz. or 16 oz. grilled New York Strip, served with grilled zucchini, charred onion, roasted potatoes, and sautéed mushrooms. Paired with bell pepper purée and drizzled with red wine demi-glace
PIZZA
PIZZA TARTUFI 18
Truffle mushroom pizza with roasted grape tomatoes, Brussels sprouts, and Italian sausage. Topped with mozzarella
PIZZA ALLA FRUTTI DI MARE 22
Classic thin crust with a seafood tomato sauce, mozzarella, basil and a medley of shrimp, bay scallops and mussels
PIZZA CAPRICCIOSA 18
Nonna Genna’s Favorite! Classic tomato sauce topped with parmesan, mozzarella, artichokes, smoked ham, mushrooms, and olives
BIANCA 16
Blend of mozzarella and parmesan, without marinara over a crisp thin crust. Garlic and/or fresh arugula added on request
PIZZA PANCETTA 18
Our three cheese Bianca with smoked bacon and onion over a crisp thin crust. Fresh arugula added on request.
MARGHERITA 18
Traditional Italian pizza with house-made marinara sauce, melted mozzarella chunks and fresh basil over a classic thin crust
HAM, PEPPERONI, or SAUSAGE 17
Classic cheese pizza topped with your choice of pepperoni sausage or ham
SMOKED HAM AND MUSHROOMS 18
Our classic pizza with both smoked ham and champignon mushrooms
VERDURE 18
House vegetable pizza with a mix of zucchini, onion, black olives, bell pepper and fresh basil over house-made marinara and mozzarella cheese on a crisp thin crust
CONTORNI / sides and salads
INSALATA MISTA DELLA CASA 7
Mixed green salad with balsamic vinaigrette
☺ PANZANELLA 6
Traditional Italian salad with toasted bread, tomato, and pickled onion tossed over greens with red wine vinaigrette
INSALATA BELLA 9 ADD CHICKEN 7 ADD SHRIMP OR STEAK* 9
Light summer salad with cucumber, Roma tomatoes and avocado drizzled with lemon vinaigrette
ZUPPE / soup
MINESTRONE DI VERDURA 5/10 ZUPPA DI GIORNO 6/12
Homemade mixed vegetable soup Soup of the day with fresh, seasonal ingredient
DOLCI / dessert
BOMBA 12
Chocolate ganache shell filled with peanut butter and concord grape mousse, served with whipped cream and fresh berries
CANNOLI 12
Traditional Sicilian pastry shell stuffed with ricotta cream, garnished with pistachio and cherries
PANNA COTTA 12
Italian molded cream vanilla custard with fresh berries
TORTA AL MASCARPONE 12
Caramelized mascarpone cheesecake with fresh berries, served with strawberry sauce
TORTINO DI CIOCCOLATO 12
Chocolate miniature cake topped with vanilla ice cream and chocolate sauce
TIRAMISU NEL CIOCCOLATO* 12
Mascarpone cream with lady fingers dipped in espresso and vanilla sauce
CIOCCOLATISSIMO 12
Dark chocolate and lady fingers formed into ‘salami’; served with dark and white chocolate mousse, and fresh berries
GELATO AFFOGATO 12 WITH WHISKEY 13
A traditional Italian vanilla ice cream immersed in warm espresso (OR whiskey), served with homemade biscotti and drizzled with chocolate sauce
