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, Gemma Cacciatorini with Parmesan cheese, Mozzarella and mixed olives, and Modena style fried dough

Carpacccio di Tonno  Seared Yellowfin tuna carpaccio topped with a light coleslaw of Savoy and purple cabbage with carrots and apples on a fresh dill and mustard citronette

Croccante di Vegetali  Flash fried seasonal root vegetables over a black truffle aioli with fresh tomato bruschetta and Parmesan “dust”

Polipo alla Griglia  Grilled octopus over a lemony chickpea hummus with roasted cherry tomatoes, string beans and black Gaeta olives

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

Gamberoni all Griglia Blackened jumbo shrimp over a Cannellini bean stew with roast San Marzano tomatoes and Lacinato Kale dusted with crispy bacon

Involtini di Melanzane e Burrata  Italian eggplant rollatini filled with imported burrata, aromatic herbs and Castelvetrano olives over cherry tomatoes and pepper chutney

Asparagi e Barbabietole con Finocchi Roasted yellow and red beets with grilled jumbo asparagus and sambuca roasted fennel, Blood Orange mustard vinaigrette, Humboldt Fog goat cheese and toasted pistachios

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

Pere Arrosto  Roasted pear salad with endive and Trevisano radicchio in a balsamic lemon dust and raisin vinaigrette with imported Gorgonzola and toasted pinenuts

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 sausage, tomato sauce, vodka and a tear of cream with fresh mozzarella cheese

Chicken Piccata Mozzarella, lemony chicken breast, capers, paper thing potatoes and sauteed spinach

Zucca, Burrata e Prosciutto Roasted Delicata Squash, imported burrata and thinly sliced Prosciutto di Parma with baby arugula

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 all; Ossolana Honey nut squash and chestnut gnocchi with shrimp, Porcini mushrooms, Brussel sprout petals and a “tear” of cream

Fettuccine con Filetto di Manzo House made fettuccine with filet mignon tips, artichokes and spinach on a white truffle butter sauce

Cavatelli  House made ricotta cavatelli with hot and sweet Italian sausage ragu, broccoli rabe

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

Pappardelle con Stufato House made pappardelle with Barolo braised boneless short ribs and shaved Fiore di Sardegna cheese

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

Pollo alla Boscaiola  De-boned chicken breast and thighs with grilled chicken sausages, domestic mushrooms, broccoli rabe and imported shell pasta on a light marsala sauce

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 Marechiaro Oven roasted filet of Atlantic Halibut with sauteed zucchini noodles, Fregola Sarda and aromatic herbs on a Gavi and Porcini sauce with crispy shallot rings

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 Aqua Pazza Oven roasted filet of sole with lightly spicy tomato and oregano sauce, chive flavored rice and sauteed string beans  

Costoletta di Maiale Scarpariello Lightly breaded and pan fried pork chop in a white wine, garlic, rosemary and hot cherry peppers sauce served with broccolini and roasted Yukon Gold potatoes

Scaloppine di Vitello Martini  Lightly breaded and pan -fried veal scaloppine on a lemon and parsley sauce with mashed potatoes and roasted rainbow carrots