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Dinner Menu

ANTIPASTI

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FRESH BURRATA – 17
SPICY DRY CURED CAPICOLA, MARINATED ARTICHOKES AND
HOUSE MADE ROASTED RED PEPPERS

CALAMARI MODENA FRITTI – 15
TENDER SQUID RINGS LIGHTLY FLOURED
AND PAN FRIED WITH CHERRY PEPPERS FINISHED IN A BALSAMIC GLAZE

INVOLTINI DI MELANZANE – 14
FRESH RICOTTA AND SPICES WITH PROSCIUTTO DI PARMA
ROLLED AND FINISHED IN THE OVEN AND TOPPED WITH FILETTO DI POMODORO.

RABE E SALSICCE – 14
GRAZIANO SWEET ITALIAN SAUSAGE GRILLED
WITH SAUTÉED BROCCOLI RABE.

AFFETTATO MISTO DI SALUMI – 16/28
CHEF’S SELECTION OF CURED MEATS AND CHEESE, WITH
MARINATED OLIVES AND STUFFED FINGER PEPPER.

MAMA’S MEATBALL – 14
HOUSE MADE MEATBALL WITH A GARNISH OF
MIXED GREEN SALAD AND RICOTTA SALATA.

STUFFED MUSHROOMS – 11
VEGETABLE AND RITZ CRACKER STUFFING TOPPED WITH A 3 CHEESE BLEND,
BAKED IN A WHITE WINE BUTTER SAUCE.

INSALATE

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MISTO – 8
MIXED GREENS, CHERRY TOMATOES,
RED ONION, CUCUMBER,
GORGONZOLA, OIL AND LEMON
DRESSING.

BARBABIETOLE – 10
MARINATED SLICED BEETS, RED ONION,
AND ROASTED WALNUTS, SERVED
OVER A FRISÉE SALAD FINISHED WITH A
LIGHT BALSAMIC DRESSING.

TIEPIDA – 9
WARM SEASONED SPINACH, SHALLOTS,
AND ROASTED WALNUTS, TOPPED WITH
BOSC PEARS AND GOAT CHEESE.

CAESER – 11
ROMAINE, HOMEMADE CROUTONS,
SHAVED PARMESANO AND TRADITIONAL
CAESER DRESSING

SALAD ADD ONS
CHICKEN – 6
SHRIMP – 3 EACH
SALMON – 9
SCALLOPS – 3
SAUSAGE – 6

PRIMI PIATTI

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CANNELLONI LAZZARINO – 17
HOUSE MADE CANNELLONI STUFFED WITH SWEET ITALIAN SAUSAGE,
BABY SPINACH AND MIXED RICOTTA, BAKED AND TOPPED WITH A
MARSCARPONE POMODORO SAUCE.

LINGUINE GAMERONI ALLA SCAMPI – 19
EVOO, SHRIMP, AND GARLIC, SAUTÉED IN A WHITE WINE BUTTER SAUCE.

AGNOLOTTI CON ARAGOSTA – 25
LOBSTER FILLED PASTA IN A CREAM SHERRY SAUCE
TOPPED WITH SAUTÉED SHRIMP.

TAGLIATELLE BOLOGNESE – 18

A BLEND OF PORK, VEAL, AND BEEF
WITH CARROTS, CELERY, ONION, RED WINE,
BAY LEAF AND SAN MARZANO TOMATO.

GNOCCHI QUATTRO FORMAGGIO – 16
POTATO DUMPLINGS TOSSED WITH PECORINO ROMANO,
PARMESANO, FRESH RICOTTA, ASIAGO, BLENDED AND
FINISHED WITH A TOUCH OF CREAM.

BUCATINI AMATRICIANA – 17
DICED PANCETTA, ONION, WHITE WINE,
EVOO, AND SAN MARZANO TOMATO
FINISHED WITH PECORINO ROMANO.

PENNE ALLA VODKA – 16
SAN MARZANO TOMATO, EVOO, GARLIC, VODKA, PECORINO ROMANO,
FINISHED WITH A TOUCH OF CREAM.

ORRECHIETTE PUGLIESE – 19
PASTA SAUTÉED WITH BROCCOLI RABI, EVOO, A TOUCH OF GARLIC,
RED PEPPER FLAKES AND GRAZIANO SWEET SAUSAGE.

ADD ONS
SALMON – 9
SCALLOPS – 3 EACH
SAUSAGE – 6
CHICKEN – 6
SHRIMP – 3 EACH

SECONDI

CARNE

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BRACIOLA DI MANZO – 21
POUNDED TENDER BEEF STUFFED WITH PINE
NUTS, RAISINS, PARSLEY, GARLIC, PECORINO
ROMANO, PAN SEARED AND FINISHED WITH A
RED WINE FILETTO DI POMODORO SAUCE.

MARSALA
CHICKEN – 19 VEAL – 21
SAUTÉED MEDALLIONS
IN A RICH MUSHROOM MARSALA WINE
REDUCTION.

FRANCESE
CHICKEN – 19 VEAL – 21
TENDER MEDALLIONS, DIPPED IN FLOUR AND
EGG, PAN SEARED WITH A TANGY LEMON WHITE
WINE BUTTER SAUCE.

*STEAK ALLA MAMA – 26
14 OZ GRILLED SIRLOIN TOPPED WITH A
TRADITIONAL WHITE WINE BUTTER SAUCE.

PORK CHOP AGLIO OLIO – 20
14 OZ GRILLED COWBOY PORK CHOP SAUTÉED
WITH BABY TRI COLOR PEPPERS, GARLIC, EVOO,
AND SHITAKE MUSHROOMS.

VEAL MILANESE – 22
TENDER VEAL POUNDED, BREADED, AND FLASH
FRIED UNTIL GOLDEN BROWN TOPPED WITH
BABY ARUGULA, CHERRY TOMATOES, SHAVED

PARMIGIANO
CHICKEN – 18 VEAL – 20
PAN FRIED TOPPED WITH FILETTO DI
POMODORO AND MELTED MOZZARELLA.

PESCE

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MERLUZZO RAVELLO – 19
FILLET OF COD SAUTÉED WITH EVOO, GARLIC,
BLACK OLIVES, CAPERS, WHITE WINE, DICED
FRESH TOMATO, FINISHED WITH FRESH
HERBS.

CAPESANTE E GAMBERONI

ALLA GRIGLIA – 25
MARINATED SCALLOPS AND SHRIMP GRILLED
TO TENDER PERFECTION AND SERVED WITH
SAUTÉED SPINACH TOPPED WITH A FRESH
LEMON DRESSING.

SOLE ALLA CUCINA – 23
FRESH FILLET OF SOLE, LIGHTLY BREADED,
PAN SEARED, AND TOPPED WITH SAUTÉED
SHRIMP, CHERRY TOMATOES, GARLIC, AND
FINISHED IN A WHITE WINE BUTTER SAUCE.

SALMONE ALLA GRIGLIA – 21
FILLET OF FRESH SALMON GRILLED TO
PERFECTION WITH A HOMEMADE
CITRUS DRESSING

***ALL ENTREES ARE SERVED WITH A SIDE
SALAD OR VEGETABLE OF THE DAY.

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.
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