The Menu
Inspired Italian Cuisine
“This is my passion and my joy.”
-Margherita Aloi
Explore Our Menu
Per Cominciare
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
Carciofi Croccanti al Limone con Menta Fresca e Pecorino Flashed fried baby artichokes over lemony ailoi and dusted with Pecorino Romano and fresh mint
Tiepida di Polipo alla Ligure Grilled octopus over chickpea hummus with roasted cherry tomatoes, string beans and black olives
Capesante alla Griglia sul Pure´ di Fagioli alla Salvia con Spinaci e Gremolata Grilled Diver Scallops over canellinin bean puree flavored with sage, spinach, and Castelvetrano olives and tomato gremolata
Fritto di Calamari con Zucchini e Piccante di Pomodoro Flash fried calamari and zucchini served with a lightly spicy marinara sauce
Burrata con Prosciutto di Cuneo “Cacio e Pepe” Imported Burrata over crispy lettuce with thinly sliced Prosciutto di Cuneo on a Pecorino Romano and crushed black pepper lemon citronette
Carpacccio di Tonno al Rafano con Avocado, Nastri di Carote e Salsina di Sesamo Fresh horseradish marinated Yellowfin Tuna carpaccio with a salad of avocado, baby carrot ribbons and micro watercress on a tahini vinaigrette
Mozzarella in Carrozza di Melanzane con Arlecchino di Pomodori e Rughetta Lightly breaded Buffalo Mozzarella and grilled eggplant pan fried and served over a baby arugula salad with multi colored fresh tomatoes and white balsamic
Le Insalate
Bandiera Italiana Crunchy & crispy lettuce on a circle of cucumber ribbons with red wine vinaigrette and crumbled Feta cheese
Arcobaleno al Coltello Chopped romaine with tomatoes, cucumbers, avocado, black olives, red onions and mozzarella pearls in a white balsamic vinaigrette
Giulio Cesare Romaine heart salad with oregano crostini, house made eggless Caesar dressing and shaved Parmesan cheese
Barbabietola Gorgonzola e Finocchio Candito Roasted beet salad topped with fennel confit and grilled asparagus on an orange tarragon vinaigrette with imported gorgonzola
+ grilled chicken / + grilled salmon / + grilled shrimp
Pizza
Io- Me Stessa e la Regina d’Italia – Margherita Tomato sauce, mozzarella cheese, and fresh basil
Pugliese Burrata and grilled asparagus ribbons with Speck and charred cherry tomatoes
Fighissima Imported Gorgonzola Dolce, fresh Black Mission Figs, caramelized onions, baby arugula and Tonda Gentile (Hazelnut)
Schiacciatina di Oggi Today’s flatbread, preparation changes daily
I Primi
Lasagna alla Bolognese Antica House made lasagna layered with a pork, veal, and beef ragú
Cavatelli “Marco Polo” con Gamberi e Ceci House made ricotta cavatelli with shrimp, fresh chickpeas, tomatoes and baby arugula (lightly spicy garlic and oil)
Gnocchi al Limone Verde con Salsiccia di Pollo e Zucchini Lime flavored house-made potato gnocchi with chicken sausages, yellow and green zucchini, leeks and shiitake mushrooms in herbed lime butter
Caserecce alla Pizzaiola House made caserecce with filet mignon tips, pomodoro sauce, Vidalia onions, oregano and fresh mozzarella
Caramelle di Carciofi con Pomodoro Fresco, Fave e Guanciale Candy wrapper ravioli filled with ricotta and artichokes served with fresh Fava beans, tomatoes, Guaciale, garlic and oil with crispy basil
Risotto di Oggi Today’s selection of prepared grains, changes daily
i Secondi
Pollo al Limone con Busiate, Piselli e Cipolline De-boned chicken breast and thighs with grilled chicken sausage, Cipoline onions, peas and carrots over busiate pasta with broccoli rabe
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 Piccata con Asparagi e Pure´ di patate all’ Erba Cipollina Rice flower dusted filet of Atlantic halibut on a lemon and caper sauce with asparagus and fresh chive mashed potatoes
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 con Patate Viola e Fagiolini in Salsa Scampi Oven roasted filet of sole and jumbo shrimp served with scampi sauce, purple mashed potatotes and string beans
Bracciola di Maiale Scarpariello Lightly breaded and pan fried pork chop, served with roasted garlic, rosemary and hot cherry pepper sauce, broccolini and roasted Yukon Gold Potatoes
Scaloppine di Vitello alla Romana Pan roasted veal scalloppine with a baby artichoke, Chardonnay and black olive sauce with sauteed spinach and smoked pancetta marbelized mashed potatoes