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

Timballo di Melanzane, Pomodori e Mozzarella sulla Spadellata Gialla Napoleon of Italian eggplant, fresh mozzarella and roasted San Marzano tomatoes over golden cherry tomato fondue with crispy basil

Barbabietole Caramella al Rafano con Lattuga Croccante Avocado e Caprino  Oven roasted rainbow candied beets served with crunchy lettuce, avocado and smoked goat cheese on a fresh horseradish vinaigrette with honey and toasted almond slivers

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

Carpacccio di Tonno allo Zenzero con Carote al Peperone Rosso, Soncino e Olive  Fresh ginger marinated Yellowfin tuna carpaccio topped with roasted carrots, cannellini beans and baby arugula on a lemon citronette with toasted pine nuts

Carciofi Croccanti sulla Salsina di Limone con Pecorino Romano e Menta  Flash fried baby artichokes over lemon aioli with Pecorino Romano and fresh mint

Polipo alla Griglia  Grilled octopus over roasted red pepper flavored hummus, Mache lettuce, string beans, black olives and yellow roasted sweet peppers on a lemon citronette with oregano

Bandiera Italiana  Crispy Green Oak lettuce with cucumbers, cherry tomatoes and feta cheese on a red wine vinaigrette

Arcobaleno  Chopped rainbow hearts of romaine, cucumbers, cherry tomatoes, avocado and mozzarella pearls and a white balsamic vinaigrette

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 gorgonzola, Black Mission Figs, caramelized onions and baby Arugula with a balsamic drizzle

Burrata, Vegetali alla Griglia e Prosciutto Imported Burrata, grilled seasonal vegetables and Prosciutto di Parma with tomato bruschetta

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 Gamberi Primavera House made potato gnocchi with shrimp, asparagus, green and yellow zucchini, Shiitake mushrooms and leeks on a lemon butter sauce

Caserecce alla Pizzaiola House made caserecce with filet mignon tips, roasted San Marzano tomatoes and oregano topped with mozzarella pearls 

Cavatelli Con la Luganica di Carmine, Pomodorini Arrosto e Broccoli House made ricotta cavatelli with grilled Luganica sausages, roasted cherry tomatoes and broccoli florets

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

Caramelle di Fave sul Pomodoro Fresco e Guanciale  Fresh ricotta and fave been filled candy wrapper shaped ravioli served with fresh tomatoes and Guanciale 

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

Pollo Piccata con Lumache, Spinaci e Cipolline  De-boned oven roasted chicken breast and thighs with chicken sausage on a lemon and caper sauce served with Lumache pasta, spinach and caramelized pearl onions

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 con Pure di Patate, Asparagi e Salsa Scampi Oven roasted filet of Atlantic Halibut with fresh chives flavored mashed potatoes and asparagus on a pinot grigio and shrimp 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 alla Livornese con Broccolini Oven roasted filet of sole with vidalia onions, cherry tomatoes, black Gaeta olives and capers served with mashed potatoes and broccolini

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 al Tartufo Nero con Patate Arrosto e Carote Arcobaleno Arrosto Lightly pounded and pan seared veal scaloppini with rainbow carrots and roasted Yukon Gold potatoes on a black truffle butter sauce with Shiitake mushrooms and fresh peas