Per Cominciare
La Minestra di Oggiseasonal soup, preparation changes daily
Giulio CesareRomaine heart salad with Taralli croutons and eggless Caesar dressing
Tagliere di Salumi, Formaggi e Gnocco Fritto Thinly sliced Prosciutto di Parma, Mortadella, Soppressata, Salame Rosa, Cacciatorini with Parmesan cheese, mixed olives and Modena style fried dough
Carciofi Croccanti al Limone con Parmigiano e Basilico Flash fried artichokes over a lemony aioli dusted with Parmesan and thinly sliced fresh basil
Carpaccio di Manzo “Piccata” Seared and thinly sliced filet mignon topped with a baby arugula and roasted peppers salad with a lemon and capers citronette
Burrata alla Griglia con Prosciutto di Parma e Cavolfiori Arcobaleno Grilled prosciutto wrapped burrata served over a salad of roasted rainbow cauliflower, barley and baby arugula in a white balsamic vinaigrette
Barbabietole Arrosto con Finocchio e Cenerino Roasted beet salad with braised fennel, Humboldt Fog goat cheese in an orange and Pistachio vinaigrette
Fritto di Calamari con Zucchini e Piccante di Pomodoroflash fried calamari, zucchini served with a lightly spiced marinara sauce
Lattughe di Campo, Rapanelli e Pomodori Local Hydroponic baby lettuce with fresh tomatoes, radishes and red wine vinaigrette
Gamberoni alla Griglia con Spinaci e Ceci Limone Blackened jumbo shrimp served over sauteed spinach and lemon flavored hummus with fresh tomato bruschetta
Le Insalatone
“Cacio e Pere”Moscato poached pears, frisee, thinly sliced black seedless grapes, imported Gorgonzola, and toasted walnuts /white balsamic and honey vinaigrette
Spicchio d’Insalata alla Griglia Italian wedge salad grilled iceberg lettuce with cherry tomatoes, red onions, crispy pancetta and red wine vinaigrette and crumbled Maytag blue cheese
Caprese d’Inverno Roasted San Marzano tomatoes, grilled Portobello mushrooms, fresh mozzarella, Prosciutto di Parma and baby arugula, balsamic vinaigrette
Pizza
Margheritatomato, mozzarella cheese and basil
Scarpariellogrilled chicken breast, hot and sweet Italian sausage, hot cherry peppers, tomato and mozzarella
RomanaTomato, mozzarella, braised baby artichokes, spinach and black gaeta olives
Gorgonzola Pere e Rughetta Gorgonzola cheese, moscato poached pears, caramelized onions, baby arugula, and aged balsamic drizzle
I Primi
Lasagna alla Bolognese Anticahouse made lasagna layered with a pork, veal and beef ragú
Fettuccine con Gamberi e Porcini House made fettuccine with shrimp, yellow and green zucchini, and porcini mushrooms in a light shrimp bisque
Agnolotti del Plin con Aragosta e Asparagi Domestic mushrooms and sheep ricotta filled Agnolotti del Plin with roasted Delicata squash, lobster, and asparagus in a black truffle butter sauce
Cavatelli di Ricotta al Ragú di Salsiccia e Spezie House made cavatelli served with hot and sweet Italian sausage ragú and fall and winter spices
Gnocchi di Zucca con Filetto di Manzo e Cavoletti Roasted Pumpkin house made gnocchi with filet mignon tip and brussels sprout petals in a butter and sage sauce
Grano del Giornotoday’s selection of prepared grains, changes daily
Le Cena
Pollo “Scarpariello” con Conchigliede-boned chicken breast and thighs oven roasted with rosemary, garlic, white wine and hot calabrese peppers served with broccoli rabe and imported pasta shells
Ippoglosso con Zucca Arrosto e LacinatoPorcini flour dusted wild caught Atlantic halibut over Tuscan kale and Delicata squash with vanilla scented rice in a white truffle butter sauce
Salmone alla Senape e Dragoncello con Spinaci e Pomodoriniroasted filet of atlantic salmon encrusted in dijon and whole grain mustard with fresh tarragon over sautéed spinach, yukon gold potatoes and cherry tomatoes
Filetto di Sogliola Sienese Oven roasted filet of wild caught sole in a white wine, garlic, caper, and sundried tomato sauce with sauteed American broccoli, Yukon gold potatoes, and Vidalia onions “Erbazzone”
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
Scaloppine di Vitello alla Boscaiola Veal scaloppine with domestic mushrooms and Marsala sauce served with sauteed string beans and mashed potatoes
Braciola di Maiale Martini Lightly breaded and pan fried pork chop, served with string beans and carrots in a white wine and lemon sauce