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, mixed olives, and Modena style fried dough

Burrata Pugliese con Peperoni, Arrosto, Rughetta e Prosciutto di Parma Imported Burrata with roasted yellow and red peppers, garlic chips and Prosciutto di Parma drizzled with anchovy oil

Polipo Grigliato alla Romana  Warm octopus salad over chickpea hummus with baby artichokes, charred cherry tomatoes and black Gaeta olives

Barbabietole Dorate con Finocchio, Asparagi e Cenerino  Roasted golden beets served with Sambuca braised fennel, asparagus ribbons and Humboldt Fog (goat cheese) with tangerine and pistachio citronette

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

Gamberoni Carabinieri sul Cavolo Rosso e Nebbia di Cavolfiore Blackened jumbo shrimp over braised red cabbage with cauliflower puree and crispy Pancetta

Carpacccio di alla Ligure  Thinly sliced Yellowfin tuna carpaccio topped with a warm salad of Yukon Gold potatoes, string beans and a drizzle of fresh tomato bruschetta 

Involtini de Melanzane Ripieni di Mozzarella sulla Spadellata di Pomodoro  Italian eggplant rollatini filled with fresh Mozzarella and aromatic herbs, over fresh cherry tomatoes and garlic “Spadellata”

Vecchio Piedmonte  Crispy Green Oak lettuces with roasted grapes, shaved Tropea onions and Gorgonzola Naturale with a pink prosecco vinaigrette

Arcobaleno  Chopped rainbow hearts of romaine, cucumbers, cherry tomatoes, avocado and Feta cheese with red wine vinaigrette

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

Sienese  Chianti and spiced poached pears, endive, shaved Pecorino Toscano and toasted walnuts in a white balsamic vinaigrette 

+ grilled chicken / + grilled salmon / + grilled shrimp

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

Scarpariello  Grilled chicken breast, hot and sweet Italian sausages, hot cherry peppers, tomato and Mozzarella

“Cacio e Pepe” Pecorino, Romano, roasted Honeynut squash, charred brussels sprout petals, freshly crushed black pepper and crunchy guanciale

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 con Costine Brasate al Nebbiolo Sweet Potato gnocchi with Nebbiolo braised boneless beef short ribs

Rigatoni “Mare e Monti” Imported rigatoni with filet mignon tips, shrimp, roasted San Marzano tomatoes and aromatic herbs

Cavatelli Broccoli e Salsiccia House made Ricotta cavatelli with hot and sweet Italian sausages, broccoli rabe and pepperoncino

Fettuccine Boscaiola House made fettuccine with roasted Autumn Frost Squash, Shiitake mushrooms, leeks and brussels sprout petals on a butter and sage sauce with shaved Parmesan cheese

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

Pollo alla Diavola con Conchiglie e Salciccia Oven roasted de-boned chicken breast and thighs with grilled chicken sausage with rosemary, garlic, white wine and hot Calabrese peppers served with broccoli rabe and imported shell pasta

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 Parmigiana con Riso, Zucca e Tartufo Nero Parmesan encrusted oven roasted filet of Atlantic Halibut served with leeks, vanilla flavored rice, roasted Delicata squash, Tuscan kale in a black truffle butter sauce

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 Piccata con Broccolini e Patate Arrosto Oven roasted filet of sole with lemon and caper sauce, sautéed broccolini and roasted Yukon Gold potatoes

Costoletta di Maiale Martini Lightly breaded and pan fried pork chop in a white wine, garlic and lemon sauce served with rainbow carrots and roasted garlic mashed potatoes

Scaloppine di Vitello al Marsala e Funghi Lightly pounded and pan fried veal scaloppini in a Marsala and domestic mushroom sauce served with string beans and roasted potatoes