Dinner Menu

ANTIPASTI

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FRESH BURRATA -18
PROSCIUTTO DI PARMA AND MARINATED ARTICHOKES

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

INVOLTINI DI MELANZANE – 14
PROSCIUTTO DI PARMA, SMOKED MOZZARELLA, AND SLICED EGGPLANT ROLLED AND FINISHED IN THE OVEN WITH FILETTO DI POMODORO.

ZUPPA DI CLAMS – 15
LOCALLY SOURCED LITTLENECKS SAUTÉED WITH EVOO, GARLIC, PARSLEY, RED PEPPER FLAKES, WHITE WINE, 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, MARINATED OLIVES,
STUFFED CHERRY PEPPER AND FIORE DI SARDEGNA.

INSALATE

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

BARBABIETOLE – 10
MARINATED BEETS, BERMUDA ONION, CARAMELIZED WALNUTS, SERVED OVER A BED OF MIXED GREENS 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 PARMIGIANO TOSSED IN A TRADITIONAL CAESER DRESSING.

PRIMI PIATTI

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LINGUINE PUTTANESCA – 16
SAN MARZANO TOMATO, EVOO, GARLIC, BLACK OLIVES, CAPERS, ANCHOVY, AND FRESH HERBS. LINGUINE GAMERONI ALLA

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

TAGLIATELLE BOLOGNESE – 18
A BLEND OF PORK, VEAL, AND BEEF WITH CARROTS, CELERY, ONION, RED WINE, BAY LEAF AND SAN MARZANO TOMATO. GNOCCHI QUATTRO

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

RAVIOLI POMODORO – 16
THREE CHEESE RAVIOLI TOSSED IN A FRESH POMODORO SAUCE TOPPED WITH SHAVED PARMIGIANO.

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.

LINGUINI VONGOLE – 15
LOCALLY SOURCED LITTLENECKS SAUTÉED WITH EVOO, GARLIC, PARSLEY, RED PEPPER FLAKES, WHITE WINE, POMODORO

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.

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

FILETTO ALLA GRIGLIA – 28
8 OZ BEEF TENDERLOIN SEASONED AND GRILLED TO PERFECTION.

MARSALA
CHICKEN 18 VEAL 20
TENDER MEDALLIONS LIGHTLY FLOURED AND SAUTÉED WITH SHALLOTS IN A RICH MARSALA MUSHROOM REDUCTION.

VEAL MILANESE – 22
TENDER VEAL POUNDED, BREADED, AND FLASH FRIED UNTIL GOLDEN BROWN TOPPED WITH A BABY ARUGULA AND SHAVED PARMIGIANO SALAD WITH A SQUEEZE OF FRESH LEMON.

PARMIGIANO
CHICKEN – 17 VEAL – 19
PAN FRIED TOPPED WITH FILETTO DI POMODORO AND MELTED MOZZARELLA.

PESCE

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MERLUZZO RAVELLO – 17
FILET OF COD SAUTÉED WITH EVOO, GARLIC, BLACK OLIVES, CAPERS, WHITE WINE, DICED FRESH TOMATO, FINISHED WITH FRESH HERBS.

CAPESANTE E GAMBERONI
ALLA GRIGLIA – 24
MARINATED SCALLOPS AND SHRIMP GRILLED TO TENDER PERFECTION AND SERVED WITH SAUTÉED SPINACH TOPPED WITH A FRESH LEMON DRESSING.

SOGLIOLA ALLA DAMIANO – 18
FRESH SOLE BAKED IN THE OVEN AND STUFFED WITH RITZ CRACKER AND FRESH VEGETABLES TOPPED WITH A WHITE WINE BUTTER SAUCE

SALMONE ALLA GRIGLIA – 20
FILET OF FRESH SALMON GRILLED TO PERFECTION WITH A HOMEMADE CITRUS DRESSING.

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

CONTORNI

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PATATE AL FORNO – 4
DICED POTATOES TOSSED WITH EVOO, FRESH HERBS, SALT, PEPPER, AND ROASTED IN THE OVEN.

BROCCOLI DI RABE – 6
RABE SAUTÉED WITH EVOO, GARLIC, SALT AND A
HINT OF RED PEPPER FLAKE.

FAGIOLINI SALTATI – 5
SAUTÉED GREEN BEANS, EVOO, GARLIC,
AND DICED FRESH TOMATO.

PASTA POMODORO – 4

*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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Summer hours

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Tuesday-Thursday
Lunch 11:30-3:00
Dinner 4:30-9:00

Friday
Lunch 11:30-3:00
Dinner 4:30-10:00

Saturday
Dinner 4:30-10:00

Sunday & Monday
Closed

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