The Menu

La Minestra di Oggi Seasonal soup, preparation changes daily

Tagliere di Salumi, Formaggi e Gnocco Fritto Thinly sliced prosciutto di Parma, Mortadella, Soppressata, Porchetta, Cacciatorini with Parmesan cheese, Mozzarella and mixed olives, and Modena style fried dough

Involtini di Melanzane con Spadellata di Pomodorini Eggplant rollatini filled with fresh Mozzarella and aromatic herbs over confit cherry tomato with fresh basil

Carpaccio di Barbabietole Gialle Con Finocchio  Roasted golden beet carpaccio topped with a salad of Sambuca roasted fennel, baby arugula in a honey and tangerine citronette with Blu del Moncenisio cheese and toasted pistacchio

Fritto di Calamari con Zucchini e Piccante di Pomodoro Flash fried calamari and zucchini served with a lightly spicy marinara sauce

Croccante de Patate Dolci e Cavoletti  Flash fried sweet potatoes and Brussels sprouts over black truffle aioli with Pecorino Romano

Zimino do Gamberi e Calamari sulla Polenta  Shrimp and calamari stew with Chianti, San Marzano tomatoes and baby spinach over grilled polenta

Polipo alla Griglia “Piccata” Grilled octopus with braised baby artichokes, roasted San Marzano tomatoes, black Gaeta olives and Mache lettuce in a lemon caper citronette

Due Colori di Pere, Endivia e Gorgonzola  Two color Moscato and Chianti poached pears with endive and baby arugula on a Lambrusco vinaigrette with roasted seedless grapes, imported Gorgonzola and toasted pine nuts

“Tiepida e Croccante”  Crispy Green Oak lettuce with roasted rainbow carrots over sage flavored Cannellini beans puree, crumbled Feta cheese and toasted almonds

Giulio Cesare Romaine heart salad with oregano crostini, house made eggless Caesar dressing and shaved Parmesan cheese

+ grilled chicken / + grilled salmon / + grilled shrimp

Io- Me Stessa e la Regina d’Italia – Margherita Tomato sauce, mozzarella cheese, and fresh basil

Fighissima Imported Burrata, fresh Black Mission Figs, thinly sliced Prosciutto di Parma, baby Arugula with a balsamic drizzle

Autunnale Asiago cheese, roasted Honeynut squash, caramelized Vidalia onions, hot and sweet Italian sausage and crispy sage

Schiacciatina di Oggi Today’s flatbread, preparation changes daily

Lasagna alla Bolognese Antica House made lasagna layered with a pork, veal, and beef ragú

Gnocchi di Patate Dolci al Tartufo Bianco House made potato gnocchi flavored with white truffle, roasted Butternut squash, Shiitake mushrooms, leeks and Brussels sprout petals on a butter and sage sauce

Fettuccine con Gamberi e Carciofi House made fettuccine with shrimp, baby artichokes, sundried tomatoes and baby spinach on a roasted garlic and lemon butter sauce.

Cavatelli Con il Ragu del Salumiere House made ricotta cavatelli with hot and sweet Italian sausage ragu and fall/winter spices

Bucatini “Cacio Pepe” House made bucatini with the typical Roman preparation of Pecorino Romano and freshly crushed pepper

Pappardelle Verdi con il Peposo house made green pappardelle with Tuscan style filet mignon tips stew with pearl onions, Delicata squash and fresh crushed black pepper and shaved Cacio Di Fossa cheese

Risotto di Oggi Today’s selection of prepared grains, changes daily

Pollo Umbriaco con Lumaconi, Broccoli, Cipolline e Cremini  ‘drunken” de-boned oven roasted chicken breast and thighs with chicken sausages in a Chianti sauce with Cremini mushrooms and pearl onions over Lumaconi pasta and broccoli florettes

Salmone alla Senape e Dragoncello con Spinaci e Pomodorini Roasted 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 Boscaiola con Pure di Patate e Asparagi Oven roasted filet of Atlantic Halibut with Gavi and Porcini sauce served with mashed potatoes and asparagus

Filetto di Manzo con Patate al Rafano, Spinaci e Salsa al Barolo Grilled filet mignon with fresh horseradish mashed potatoes and sautéed spinach topped with caramelized shallots and Barolo wine sauce

Sogliola Mandorlata con Salsa Scampi Almond flour dusted filet of sole oven roasted and served with string beans, shallots on a shrimp and garlic sauce

Costoletta di Maiale Scarpariello con Broccoli de Rape e Fagioloni Lightly breaded and pan fried pork chop in a white wine, garlic, rosemary and hot cherry peppers sauce served with broccoli rabe and Gigante beans

Scaloppine di Vitello “Saltinbocca” con Broccolini e Riso all’ Aglio  Lightly pounded veal scaloppini with Prosciutto di Parma and sage on a Chardonnay sauce with sauteed broccolini and light garlic rice