Lunch

ANITPASTI~APPETIZERS

Carpaccio thinly sliced beef with extra virgin olive oil, lemon, arugola and shaved Parmigiano Reggiano.   $10

Calamari fritti squid lightly dusted in flour, deep fried and served with a spicy roasted pepper tomato sauce.   $9

*Insalata tricolore arugola, radicchio, and Belgian endive, tossed with balsamic vinaigrette.   $6   with shavings of Parmigiano Reggiano.   $7

Caprese salad of tomatoes, fresh mozzarella and basil, dressed with extra virgin olive oil.   $7.5

*Bruschetta traditionale garlic rubbed grilled Tuscan bread, simply topped with plum tomatoes, basil and fresh mozzarella, with extra virgin olive oil.   $6

*Bruschetta di due tipi grilled garlic rubbed Tuscan bread, one with sautéed mushrooms, the other with olive puree and fresh mozzarella.   $6.5

Portobello al forno layers of roasted Portobello mushroom, peppers, red onions and gorgonzola, warmed in our wood burning oven, drizzled with a balsamic sauce.   $7.5

*Insalata mista house salad with balsamic vinaigrette.   $4/ gorgonzola vinaigrette.   $4.5

*Insalata di stagione salad of arugola and hericots vert, dressed with truffle oil, lemon, and topped with shaved romano cheese.   $8

Pasta

Penne alla saltimbocca penne tossed with a sauce of Proscuitto di Parma, ground veal and fresh sage, tossed with veal glace and Parmigiano Reggiano.   $13

Fusilli Zingara homemade fusilli with grilled chicken, wild mushrooms and spinach, finished with roasted garlic butter and Parmigiano Reggiano.   $13

Ravioli all'arancia ravioli filled with ricotta, spinach, and orange rind in a sauce of fresh orange, sage, butter and Parmigiano Reggiano.   $13

Rigatoni alla buttera homemade rigatoni tossed with sausage, zucchini and peas, tossed in a tomato sauce and baked in our wood burning oven with mozzarella.   $13

Fettuccine fungi e piselli homemade ribbons of pasta with sautéed shrimp, wild mushrooms and peas, tossed with a touch of cream and Parmigiano Reggiano.   $15

Pizza

(individual size)

Pizza Asparagi mozzarella, asparagus, goat cheese, Parmigiano, fresh Italian parsley.   $13

Pizza salsiccia tomato, mozzarella, hot sausage, mushrooms and roasted peppers.   $14

Pizza margherita tomato, fresh mozzarella and basil.   $13

Pizza con Proscuitto mozzarella, tomato sauce, arugola and Proscuitto Di Parma.   $13

Pizza Alla Toscana mozzarella, Romano cheese, plum tomatoes, gorgonzola and calamata olives.   $13

 

 

 

 

Lunch

Wood Oven roasted meats

Filet mignon $24

Veal Chop $24

Rib Eye steak $24

All served with vegetable, potato and green peppercorn sauce.

*Salmone al' raffano Atlantic salmon with a horseradish cream garnished with tomato oil.   $17

*Paillard di pollo alla saltimboca free range chicken breast with Prosciutto Di Parma, a sauce of white wine, sage and butter with sautéed julienne vegetables.   $14

Tonno pepato pepper seared rare yellow fin tuna, topped with a tomato caper pepper sauce, and served over a salad of baby field greens, red onions, calamata olives, and dressed with balsamic vinaigrette.   $19

*Insalata di gamberi salad of sautéed shrimp over a bed of arugola, tomato wedges and roasted peppers, dressed with extra virgin olive oil.   $17

Ossobuco in bianco grilled and braised veal Ossobuco with red wine, fresh aromatic herbs and garlic, cooked in its own natural vegetable sauce.   $24

Insalata di pollo grilled chicken Caesar style salad with mixed greens, house made croutons and Parmigiano Reggiano.   $13

Asparagi, cipolle e formagio oven roasted asparagus and grilled onions, topped with goat cheese, freshly cracked black pepper and extra virgin olive oil.   $11

*Pesce del giorno fish of the day. (Market price)

"Thoroughly cooking Meats, Poultry, Seafood, Shellfish and Eggs

Reduces the Risk of Food borne Illness"

18% Gratuity will be added to parties of six or more

  Chef/Owner ~ Salvatore Cialfi

The * on menu denote heart health cuisine items