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

Carpacccio di Tonno Tropicale Blackened Yellowfin tuna carpaccio topped with baby arugula, avocado, grilled sweet corn and roasted peppers on a lemon and mustard citronette

Carciofi Croccanti al Limone  Flash fried baby artichokes over lemon aioli dusted with Pecorino Romano and fresh mint

Nizzarda  Crispy greens, boiled Yukon Gold potatoes, cherry tomatoes, string beans, black olives, marinated Italian tuna and anchovies with red wine vinaigrette and oregano

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

Tiepida di Polipo alla Ligure Grilled octopus over chickpea hummus with roasted cherry tomatoes, string beans and black Gaeta olives

Polpette di Melanzane e Burrata sulla Spadellata  Italian eggplant and burrata croquettes served over sauteed cherry tomatoes and fresh basil

Barbabietole Due Colori con Asparagi, Caprino e Pistacchio Oven roasted red and golden beets with field greens, asparagus and organic goat cheese in a red wine vinaigrette and toast pistachios

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

Lattughe di Stagione  Field green lettuce with with vine ripened tomatoes and shaved radishes on 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

Vodka Pizza alla Vodka with grilled chicken, tomato sauce, vodka and a tear of cream with fresh mozzarella cheese

Pugliese Imported Burrata, baby artichokes, Prosciutto di Parma and baby arugula with aged balsamic

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 al Limone con Gamberi e Erba Cipollina Lemon flavored house made potato gnocchi with shrimp, asparagus, green and yellow zucchini, shiitake mushrooms, leeks, lemon butter and fresh chives from Margherita’s garden

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

Cavatelli Salsiccia, Broccoli de Rape e Peperoncino Fresco House made ricotta cavatelli with hot and sweet Italian sausage ragu, broccoli rabe, fresh pepperoncino, garlic and oil

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

Taglionlini all’ Amalfitana House made tagliolini with roasted cherry tomatoes, black Gaeta olives, capers and lemon “dust” with crispy basil

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

Pollo alla Modenese con Cochiglie, Broccoli de Rape e Peperoni  Balsamic marinated de-boned oven roasted chicken breast and thighs with chicken sausages, shell pasta, broccoli rabe and fire roasted peppers

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 Aromatico con Asparagi e Pure di Patate Oven roasted filet of Atlantic Halibut with asparagus and mashed potatoes on a summer savory and Pinot Grigio sauce with rainbow tomatoes

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 Broccolini e Patate “Piccata” Pan roasted filet of sole with broccolini and roasted garlic mashed potatoes on a lemon caper sauce

Costoletta di Maiale Scarpariello con Spinaci e Fagioloni Lightly breaded and pan fried pork chop in a white wine, garlic, rosemary and hot cherry peppers sauce served with sauteed spinach and Gigante beans

Scaloppine di Vitello “Saltinbocca” alla Boscaiola  Lightly pounded veal scalloppine with domestic mushrooms, Marsala wine, string beans and roasted Yukon Gold potatoes