The Menu

Inspired Italian Cuisine

“This is my passion and my joy.”

-Margherita Aloi

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 on 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