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Dinner Menu

ANTIPASTI

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

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

MELANZANE – 13
BREADED EGGPLANT LAYERED WITH HERBEDRICOTTA & 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 – 14
PROSCIUTTO DI PARMA, ROASTED PEPPERS, SUNDRIED TOMATOES, EVOO & SEA SALT.

ANTIPASTO DELLA CASA – 25
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, BLACK PEPPER, FREE-RANGE HEN EGG.

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

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

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

MANICOTTI – 24
HOUSE-MADE PASTA ROLLED WITH RICOTTA & FRESH SPINACH BAKED IN A MASCARPONE POMODORO SAUCE.

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

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

LINGUINE ALLA VONGOLE – 24
LOCAL LITTLE NECKS WITH GARLIC & HERBS IN A WHITE WINE SAUCE.

SECONDI

CARNE

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BRACIOLE DI MANZO – 22
TENDER BEEF ROLLED WITH PINE NUTS,GOLDEN RAISINS, PECORINO, THEN BRAISED IN POMODORO & RED WINE SERVED OVER CREAMY POLENTA & TOPPED WITH GREMOLATA.

BISTECCA DI MANZO – 30
GRILLED NEW YORK STRIP STEAK OVER WHIPPED RUSSET POTATO WITH GRILLED ASPARAGUS, CRISPY SHALLOTS & GARLIC BUTTER.

POLLO LIMONE – 22
LEMON AND HERB MARINATED STATLER CHICKEN BREAST IN A PICCATA SAUCE WITH RUSTIC POTATOES, HARICOT VERTS & GRILLED LEMON.

BRACIOLA DI MAIALE – 24
14 OZ BRINED COWBOY CHOP OVER SAGE BROWN BUTTER GNOCCHIS, ROASTED CARROTS, TOPPED WITH AMARETTO CHERRY JAM.

VITELLO ALLA MILANESE – 28
PAN- FRIED BREADED VEAL CHOP TOPPED WITH ARUGULA, CHERRY TOMATOES, AND PARMIGIANO TOSSED IN LEMON VINAIGRETTE.

PARMIGIANO
CHICKEN – 20 / VEAL – 28
BREADED & PAN FRIED THEN TOPPED WITH HOUSE MARINARA & FRESH MOZZARELLA OVER 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

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.