“THIS IS MY PASSION AND MY JOY.”
-Margherita Aloi
“Experience a meticulously crafted meal.”
Per Cominciare
La Minestra di OggiSeasonal soup, preparation changes daily
Tagliere di Salumi, Formaggi e Gnocco FrittoThinly sliced prosciutto di Parma, Mortadella, Soppressata, Porchetta, Cacciatorini with Parmesan cheese, mixed olives, and Modena style fried dough
Mosaico di Barbabietole con Finocchio Candito al Rafano e MandarinoRoasted beets and fennel confit with wild arugula, Feta cheese and pistacchios on a tangerine and horseradish citronette
Tiepida de Zucche, Funghi e Cavoletti al CenerinoWarm roasted Delicata and Acron Squash, Shiitake mushrooms, brussel sprout petals and Italian firsee lettuce topped with Humboldt Fog Goat cheese and an apple cider and mustard dressing
Polipo alla Griglia sul Pure di Ceci, Ciliegini e CarciofiGrilled octopus over lemony chickpea hummus, roasted cherry tomatoes, artichokes, mache lettuce and Gaeta olives
Fritto di Calamari con Zucchini e Piccante di PomodoroFlash fried calamari and zucchini served with a lightly spicy marinara sauce
Involtini Di Melanzane alla Burrata Aromatica
Gamberoni in Salsa Scampi
Bagna Cauda a Modo Mio
Le Insalate
Chianti poached pears with endive and radicchio, shaved Caciodi Fossa cheese and toasted pecans drizzled with Acacia honey and lemon citronette
Vecchio PiedmonteCrispy green and opal lettuces with roasted grapes, shaved Tropea onions and Gorgonzola naturale with a prosecco vinaigrette
Giulio CesareRomaine heart salad with oregano crostini, house made eggless Caesar dressing and shaved Parmesan cheese
Pizza
Margherita Tomato sauce, mozzarella cheese, and basil
TrentinoImported brie, honesy crisp apples, thinly sliuced speck, wild arugul and toasted walnuts
Schiacciatina di Oggi P/AToday’s flatbread, preparation changes daily
ScarparielloGrilled chicken breast, hot and sweet Italian sausage, hot cherry peppers, tomato and mozzarella
I Primi
Lasagna alla Bolognese AnticaHouse made lasagna layered with a pork, veal, and beef ragú
Mezze Maniche Mare e MontiShort sleeve rigatoni with filet mignon tips, shrimp, roasted san marzano tomatoes and aromtic herbs
Pappardelle di Castagne con Costine Brasate al Pinot NeroChestnut pappardelle witn pinot noir braised boneless beef short ribs
Grano del GiornoToday’s selection of prepared grains, changes daily
Cappellacci di Zucca al Burro e SalviaRoasted butternut squash filled ravioli served over thinly sliced speck on a butter and sage sauce with shaved parmesan
i Secondi
Pollo all/ AmalfitanaDe-boned chicken thighs over roasted peppers, tomatoes, orecchiette pasta, broccoli rabe, gaeta olives and a splash of lemon
Salmone alla Senape e Dragoncello con Spinaci e PomodoriniRoasted filet of Atlantic salmon encrusted in Dijon and whole grain mustards with fresh tarragon over sautéed spinach, Yukon Gold potatoes, and cherry tomatoes
Ippoglosso alla Parmigiana con Riso e Tartufo NeroParmesan encrusted oven roasted filet of atlantic halibut served with leeks and sage flavored rice, delicata squash in a butter and black truffle sauce
Scaloppine di Vitello BoscaiolaLightly breaded and pan roasted veal scalloppine with guanciale on a domestic mushroom rose wine sauce, served with mashed potatoes and charred brussel sprouts
Filetto di Manzo con Patate al Rafano, Spinaci e Salsa al BaroloGrilled filet mignon with fresh horseradish mashed potatoes and sautéed spinach topped with caramelized shallots and Barolo wine sauce
Sogliola alle Mandorle con Asparagi e Patate TrifolateOven roasted filet of sole and shrimp with toasted almonds served with asparagus and aromatic herbs
Braciola di Maiale ScarparielloLightly breaded and pan fried pork chop, served with roasted garlic, rosemary and hot cherry pepper sauce, broccolini and roasted yukon gold potatoes