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Dinner Menu

ANTIPASTI

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MINESTRONE – 8
STEWED VEGETABLES AND CANNELLINI BEANS WITH DITALINI PASTA.

PORCHETTA – 13
ROASTED PORK BELLY ROLLED WITH FENNELPOLLEN & HERBS SERVED WITH BROCCOLI RABE.

CALAMARI FRITTI –  14
CRISPY RINGS AND TENTACLES TOSSED IN TANGY VINAIGRETTE WITH SLICED CHERRY PEPPERS.

INVOLTINI DI MELANZANE – 13
BATTERED EGGPLANT ROLLED WITH HERBEDRICOTTA BAKED IN MARINARA.

POLPETTE – 12
HOUSE-MADE MEATBALLS WITH SUNDAY GRAVY,TOASTED BREADCRUMB & ROMANO CHEESE.

COZZE FRA DIAVOLO – 14
PEI MUSSELS IN A SPICY POMODORO BROTH WITH GRILLED CROSTINI.

BURRATA – 15
PROSCIUTTO DI PARMA, ROASTED PEPPERS, SUNDRIED TOMATOES, EVOO & SEA SALT.

ANTIPASTO DELLA CASA – 28
CHEF SELECTION OF IMPORTED MEATS &CHEESES, OLIVES, ROASTED VEGETABLES &SPREADS.

INSALATE

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MISTO – 10
MIXED GREENS, SLICED FARM VEGETABLE STOSSED WITH HERBS, EVOO & VINEGAR.

CAESAR – 12
CHOPPED HEART OF ROMAINE, SHAVED PARMIGIANO, FOCACCIA CRISPS, ANCHOVIES.

BARBABIETOLE – 12
SLICED TENDER BEETS, ARUGULA, WHIPPED GOAT CHEESE, PISTACHIOS, SHERRY VINAIGRETTE.

SPINACI – 10
WINE-POACHED PEARS, CANDIED WALNUTS,
GORGONZOLA, BALSAMIC DRESSING.

RUCOLA – 12
ARUGULA, SHAVED FENNEL, PARMIGIANO,CITRUS SEGMENTS, CRUSHED PISTACHIOS, EVOO.

(ADD CHICKEN 6 / SALMON 8 / SHRIMP 9)

PRIMI PIATTI

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CARBONARA – 21
SPAGHETTI, GUANCIALE, PECORINO ROMANO, BLACKPEPPER, FREE-RANGE HEN EGG.

BOLOGNESE – 22
PAPPARDELLE WITH BEEF, PORK, VEAL, SAN MARZANOBLEND & PARMIGIANO REGGIANO.

ORECCHIETTE – 22
GRAZIANO’S SAUSAGE, SAUTÈED BROCCOLI RABE,CRUSHED PEPPER, PECORINO ROMANO.

GNOCCHI ALLA SORRENTINA – 21
HAND ROLLED POTATO DUMPLING, POMODORINO,FRESH BASIL & MOZZARELLA.

LOBSTER CARDINALE – 28
SPAGHETTI TOSSEED IN A SWEET & CREAMYPOMODORO SAUCE WITH FRESH LOBSTER &MUSHROOMS TOPPED WITH TOASTED BREADCRUMBS.

FRUTTI DI MARE – 26
SHELLFISH MEDLEY AND CALAMARI STEWED IN ASPICY TOMATO SEA BROTH WITH LINGUINE.

BUCATINI AMATRICIANA – 22
SWEET POMODORO, GUANCIALE, SHALLOTS,PECORINO ROMANO & FRESH HERBS.

LINGUINE ALLA VONGOLE – 24
MANILLA CLAMS SAUTÈED WITH GARLIC & HERBSIN A WHITE WINE SAUCE.

RIGATONI AL FORNO – 21
SHORT RIGATONI & SMOKED MOZZARELLA BAKEDIN MARCARPONE POMODORO SAUCE.

SECONDI

CARNE

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BRACIOLE DI MANZO – 22
TENDER BEEF ROLLED WITH PINE NUTS,GOLDEN RAISINS, PECORINO, THEN BRAISEDIN POMODORO & RED WINE SERVED OVERCREAMY POLENTA & TOPPED WITHGREMOLATA.

BISTECCA DI MANZO – 32
GRILLED NEW YORK STRIP STEAK OVER CRISPYPOTATO WITH SAUTÈED SPINACH & ROASTEDCIPPOLINI BUTTER.

FILET MIGNON – 30
PAN ROASTED PETITE FILET OVER WHIPPEDPOTATO WITH GRILLED ASPARAGUS, CRISPYSHALLOTS & HOUSE DEMI.

POLLO LIMONE – 22
LEMON AND HERB MARINATED STATLERCHICKEN BREAST IN A PICCATA SAUCE WITHRUSTIC POTATOES, HARICOT VERTS & GRILLEDLEMON.

BRACIOLA DI MAIALE – 24
14 OZ BRINED COWBOY CHOP OVER SAGEBROWN BUTTER GNOCCHIS, ROASTEDCARROTS, TOPPED WITH AMARETTO CHERRYJAM.

VITELLO ALLA MILANESE – 28
PAN- FRIED BREADED VEAL CHOP TOPPEDWITH ARUGULA, CHERRY TOMATOES, ANDPARMIGIANO TOSSED IN LEMON VINAIGRETTE.

PARMIGIANO
CHICKEN – 22 | VEAL – 28

BREADED & PAN FRIED THEN TOPPED WITHHOUSE MARINARA & FRESH MOZZARELLAOVER
RIGATONI POMODORO.

PESCE

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SALMONE ALLA GRIGLIA – 24
FAROE ISLAND SALMON WITH GRILLED RADICCHIO & ASPARAGUS TOPPED WITH A CITRUS BUTTER.

RISOTTO AI GAMBERI – 24
MARCARPONE RISOTTO WITH CHERRY TOMATOES AND WILTED SPINACH TOPPED WITH GRILLED SHRIMP.

AQUA PAZZA – 26
ATLANTIC COD POACHED IN A TOMATO SEA BROTH WITH PEI MUSSELS & BRAISED FENNEL.

CAPESANTE – 26
PORCINI RISOTTO, PANCETTA, TRUFFLE PEA TENDRILS & VINCOTTO.

PESCE SPADA – 30
GRILLED SWORDFISH FILET OVER RUSTICPOTATOES TOPPED WITH FENNEL &POMODORINOS BRAISED IN LEMON BUTTER THENTOPPED WITH CRISPY SHALLOTS.

VEGETARIAN:

PORTOBELLO RIPIENO – 22
GRILLED PORTABELLA CAP STUFFED WITH SUN-DRIED TOMATO POLENTA OVER WILTED SPINACH & ROASTED PEPPERS WITH VINCOTTO DRIZZLE.

SPAGHETTI ALLA BARBIETOLA – 22
HOUSE- MADE BEET NOODLES SAUTÈED WITH PINE NUTS, FRESH TOMATOES & BASIL IN A WHITE WINE SAUCE WITH A DRIED CAULIFLOWER CRUMB TOPPING.

HOME MADE DESSERTS

CHEESECAKE 

CHOCOLATE GANACHE CAKE

CANNOLI

SEASONAL BREAD PUDDING

TIRAMISU

SELECTIONS OF GELATOS AND SORBETS

*Some items on our menu are served raw or partially cooked and can increase your risk of food borne illness. Customers who are especially vulnerable (i.e. children, women who are pregnant, elderly) should notify their server and only eat seafood and other foods thoroughly cooked. ***Please inform your server of any food allergies or dietary restrictions.