Friday
Feb102012

ANTIPASTI / appetizers (all courses are served with complimentary in-house baked bread and olive oil)

 

SALMONE AFFUMICATO  13

In-house smoked Scottish salmon served with shaved carrot and blanched onion salad, accompanied by a gorgonzola mousse, bread crostini, olive oil and caviar

INSALATA DI POLIPO  13

Octopus salad marinated in lemon juice and served over a fresh risotto salad (risotto rice, sweet peppers, cappers, eggplant, fresh basil, olive oil, lemon juice) with parsley aioli

TORTINI DI GRANCHIO 14

Homemade crab cakes served with wasabi cream and sprouts

TORTINO DI TALEGGIO CON SPINACI E SALSA AI FUNGHI  12 

Flan of Taleggio cheese accompanied by sautéed spinach, topped with mushroom demi

POLENTA AI FUNGHI  8

Traditional Italian polenta with sautéed mushrooms, garnished with truffle oil and shaved parmesan

CARPACCIO DI MANZO  11

Chilled, thinly sliced beef round with lemon vinaigrette, spinach and shaved parmesan

 

PASTA (All pastas are made in-house daily, also available with marinara sauce $15, parmesan cream $15, Bolognese meat sauce $16, and pasta with grandmothers recipe meat balls $17)

 

CAPELLINI AI FRUTTI DI MARE    26

Angel hair pasta with a traditional tomato-based seafood sauce (bay scallops, seppia, mussels and shrimp)

ANGNOLOTTI DI CARNE  22

Fresh house made agnolotti pasta stuffed with local beef and parmesan in a light sage and brown butter sauce

TAGLIOLINI AI TARTUFI   21

Narrow fettuccini served with a truffle and mushroom cream sauce 

RAVIOLI RICOTTA E SPINACI   23

Ravioli stuffed with ricotta and spinach in a cream of parmesan cheese

CANNELLONI ALLA ROSSINI  18

Cannelloni pasta rolled over local beef & pork, spinach, ricotta & parmesan cheese served baked and topped with béchamel sauce and marinara sauce

LASAGNE ALLA BOLOGNESE   18 

Classic house-made meat sauce lasagna

 

ZUPPE / soup

 

MINESTRONE DI VERDURA  4/8

Homemade mixed vegetable soup

ZUPPA DI PESCE 5/10

Homemade seafood chowder

 

SECONDI / entrée

 

SALMONE CROCCANTE  24 

Scottish salmon fillet seared and served with a butternut squash puree, roasted Brussel sprouts, and balsamic glaze

SCALOPPINE BIANCO 19

Thinly pounded pork loin topped with roasted peppers and fontina cheese in a white wine sauce. Served with potato wedges

GUANCIALE DI MAIALE  23

Local braised pork cheek in demi-glace, paired with creamy polenta and garnished with zesty gremolata

VITELLO ALLA GRIGLIA  35

Grilled veal porterhouse-style chop paired with arugula mashed potatoes and sautéed mushrooms in demi-glace

AGNELLO AL PEPE  28

Roasted Australian rack of lamb served with a vegetable couscous and a pink peppercorn demi

FILETTO CON PORCINI  29

Beef tenderloin seared and served with a porcini espresso demi and sautéed seasonal vegetables

CAPEL DEL PRETE E PATATE  26

Local dry aged hanger steak served over blue cheese mashed potatoes and sautéed local kale with a date demi

 

CONTORNI / sides and salads

 

INSALATA MISTA DELLA CASA  4.5

 Mixed green salad

INSALATA DI BARBABIETOLE  9    ADD SALMON  6  ADD LOCAL HANGER STEAK  7

 Spinach salad with beets, roasted hazelnuts, goat cheese, orange supreme, and lemon vinaigrette

 

DOLCI / dessert


 TIMBALLO DI PANE   8.90

 Bread pudding with vanilla sauce and ice cream and fresh berries

 TIRAMISU NEL CIOCCOLATO   8.90

 Mascarpone cream with lady fingers dipped in espresso and vanilla sauce

 TORTINO DI CIOCCOLATO 8.90

Chocolate hazelnut cake with vanilla ice cream and chocolate sauce

 TORTA AL MASCARPONE  8.90

 Caramelized mascarpone cheese cake with fresh berries, served with strawberry sauce

 GELATO AFFOGATO  8.90

 A traditional Italian vanilla ice cream immersed in warm espresso, served with homemade biscotti, drizzled with a dark chocolate sauce