Antipasti

 

Almond Crusted Calamari 13

served with a spicy tomato sauce and saffron aioli

 

Marinated Grilled Octopus 12

warm balsamic potato-olive salad

 

Grilled Prawns 13

cannelini bean crostini and herb pesto

 

Steamed Baby Clams 13 

in a spicy garlic and parsley brodetto

 

Steamed Mussels 12

with scallions, cherry tomatoes and fresh oregano

 

Grilled Portobello 12 

roasted tomato, sauteed spinach and rosemary

 

Prosciutto di Parma 13 

grilled pear, bruschetta and cumin-honey vinaigrette

 

Grilled Eggplant 12

fresh mozzarella, tomatoes, roasted pepper

and basil pesto

 

Organic Baby Greens 9

with cherry tomatoes

 

Classic Caesar Salad 9

 

Baby Arugula 10 

toasted pine nuts and goat cheese

 

Zuppa “Di’ Risi e’ Bisi” 8 

fiorino rice and pea soup

 

Pasta e’ Fagioli 8

florentine style pasta and bean soup

 

 

 

Pasta

 

Linguine 19 

baby clams, garlic and white wine

 

Spinach Ricotta Filled Tortellacci 18 

fresh plum tomatoes and basil

 

Penne 18 

with gaeta olives, capers, onions, garlic and tomatoes

 

Pappardelle 18 

rabbit ragu and shiitaki mushrooms

 

Fusilli 18 

broccoli rabe and spicy sausage

 

Black Ink Tagliarini 18

 whole calamari stewed in tomatoes,

sweet peppers and garlic

 

Spaghettini 17

fresh tomatoes, garlic and extra virgin olive oil

 

Gorgonzola Filled Agnolotti 18

 fresh tomatoes, shallots and a touch of cream

 

 

 

Entrée

 

Porcini Mushroom Risotto 26

marinated grilled quail and arugula

 

Grilled Chicken Paillard 22 

over organic baby greens and gorgonzola

 

Sautéed Spicy Chicken Breast 23 

hot chilies, pinot grigio and rosemary

 

Veal Scaloppine 28

lemon, marsala wine, capers,

sun dried tomatoes and prosciutto

 

Steamed Red Snapper 29

in a saffron broth, with fennel, mussels and clams

 

Grilled Scottish Salmon 27

frisee lettuce, canelini beans and tomato vinaigrette

 

Sautéed Prawns “Fra Diavolo” 28

spicy tomato sauce served over capellini

 

Grilled Seasonal Vegetables 19 

with marinated fontina cheese polenta

 

Slow Roasted Lamb Shank 25

served with roasted potatoes and natural jus

 

Grilled T-Bone Steak 36 

balsamic glazed cippolinis

 

Broiled Veal Chop 36

herbed butter, porcini mushroom orzo

and roasted french beans

 

Grilled Double Cut Pork Chop 25 

marsala-mustard glaze

and roasted fennel mashed potatoes

 

 

 

Sides

 

Roasted Fennel Mashed Potatoes 6

 

Rosemary Potatoes 6

 

Polenta Crostini 6

with shiitaki mushrooms

 

Sautéed Greens 6

french beans and spinach

 

Broccoli Rabe 7

with garlic and lemon

 

Fried Zucchini For Two 7