11.95Pollo e SpinaciPoached breast of chicken on spinach with gorgonzola, toasted pine nuts, raisins, and a balsamic vinaigrette witha hint of anchovy.
Paste / Pasta
16.95Tortellini alla PannaMeat filled tortellini in a light cream sauce, with mushrooms, peas, and seasoned with prosciutto.
18.95Linguine MiramareShrimp, calamari, and mussels in a light, spicy tomato sauce with marjoram and garlic.
17.95Fettuccine Tre AmiciA stew of Italian sausage, veal, and chicken simmered in a tangy tomato sauce.
18.95Fettuccine ai Frutti di MareShrimp & bay scallops sauteed with bell pepper, zucchini, squash in a buttery basil-garlic broth.
16.95Fettuccine SicilianaA sauce of eggplant stewed with tomato, onion, capers, Sicilian & kalamata olives, topped with herbed fresh ricotta cheese.
18.95Rigatoni ai Funghi del BoscoShittake, cremini, and oyster mushrooms roasted with extra-virgin olive oil, garlic, & rosemary, topped with parmigiano.
Ogni Giovedi RisottoEvery Thursday evening a varying preparation, as quoted by your server. As Quoted
Pietanze / Entrees
Pesce del GiornoThe freshest fish available, prepared simply, as quoted. As Quoted
23.95SalmoneFresh filet of salmon as described by your server.
24.95Cacciucco AromaticoSeafood stew with fresh fish and seafood in a tangy tomato, garlic, and white wine broth.
19.95Petto di Pollo Agro DolceA unique dish based on a medieval Venetian recipe. Citrus, clove, and mint marinated breast of chicken sauteed with mushrooms, red onion, bell peper, raisins, sultanas, and Pignoili with a sweet balsamic reduction sauce.
20.95Arrosto di Pollo al MelagranoHalf of a free-range, organic chicken from Amish farms, marinated and slow-roasted, with a pomegranate-blackberry glaze, mashed potatoes, and market vegetables.
Bistecca alla GrigliaBlack Angus Petite Tender steak (10-12 oz), seasoned &grilled, served with mashed potatoes & market vegetables. 24/95
29.95Costoletta d'AgnelloRack of New Zealand lamb in an herb-garlic marinade, grilled and served with a balsamic glaze, mashed potatoes, and rosemary beans.
20.95Filetto di Maiale alla NorcinaPork tenderloin slices sauteed with shittake mushrooms, flamed with brandy and finished with a light cream sauce. Served with Chef's vegetable.
23.95Scaloppine di Vitello con GamberiniA Tuscan classic. Medallions of veal and Gulf shrimp sauteed with red bell pepper, red onion, white wine, and lemon zest.
22.95Scaloppine di Vitello alle ErbeVeal slicces sauteed with herbs, garlic, & white wine. Layered with cheeses, raisins, pine nuts, and a pureed bell pepper coulis.
Primi / Appetizers
8.95Artichoke and Ricotta FlatbreadFlatbread with herbed ricotta, marinated artichokesOptions:
With house-cured salmon, capers, and onions (+5.95)
9.95House Cured SalmonSliced paper thin, salmon is grappa rubbed and served with capers, red onion, sour cream, and toasted baguette.
8.95Fruit and CheeseA platter of Italian cheese with seasonal fruit.
Specialità / Specialties
12.95Salmon HashTwo soft-poached eggs atop a hash of potatoes, fennel, & fresh salmon.
10.95Eggs CocotteTwo soft-poached eggs in tangy tomato sauce with sauteed mushrooms and grilled ciabatta.
11.95Baked PolentaBaked polenta with fresh mozzarella, two poached eggs, julienned zucchini, yellow squash, and red pepper.
7.95French ToastBrioche bread dipped in vanilla-nutmeg batter. Served with chef's fruit syrup.
10.95ClassicoSpiced rosemary and fennel ham.
10.95VerdiSauteed spinach, marinated artichokes, and grilled tomato.
Frittata / Omelets
12.95Frutti di MareShrimp sauteed with bell pepper, zucchini, and basil.
11.95CarbonaraTraditional pasta frittata with guanciale, roasted garlic, and grated pecorino cheese.
A La Carte
6.95Granola Fruit ParfaitFresh fruit, yogurt, and granola layered beautifully.