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Lunch Menu

ANTIPASTI

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MINESTRONE – 6
STEWED VEGETABLES AND CANNELLINI BEANS WITH DITALINI PASTA.

CALAMARI FRITTI –  10
CRISPY RINGS AND TENTACLES TOSSED IN TANGY VINAIGRETTE WITH SLICED CHERRY PEPPERS.

INVOLTINI DI MELANZANE – 10
BREADED EGGPLANT LAYERED WITH HERBEDRICOTTA & MARINARA.

POLPETTE – 10
HOUSE-MADE MEATBALLS WITH SUNDAY GRAVY,TOASTED BREADCRUMB & ROMANO CHEESE.

COZZE FRA DIAVOLO – 12
PEI MUSSELS IN A SPICY POMODORO BROTH WITH GRILLED CROSTINI.

BURRATA – 12
PROSCIUTTO DI PARMA, ROASTED PEPPERS, SUNDRIED TOMATOES, EVOO & SEA SALT.

ANTIPASTO DELLA CASA – 18
CHEF SELECTION OF IMPORTED MEATS &CHEESES, OLIVES, ROASTED VEGETABLES &SPREADS.

PORCHETTA – 12
ROASTED PORK BELLY ROLLED WITH FENNELPOLLEN & HERBS SERVED WITH BROCCOLI RABE.

PANINI

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PORCHETTA – 12
HOUSE- ROLLED AND SLICED THIN WITH BROCCOLI RABE, GARLIC OIL & PROVOLONE.

CAPRESE – 12
SLICED TOMATO AND MOZZARELLA WITH FRESH BASIL & BALSAMIC GLAZE ( ADD CHICKEN 4 ).

PARMIGIANO – 12
CHOICE OF MEATBALL, EGGPLANT, OR CHICKEN PARMIGIANA WITH MARINARA & MOZZARELLA.

RIBEYE STEAK – 18
GRILLED RIBEYE WITH CARMELIZED ONION, GORGONZOLA & VEAL DEMI GLACE ON TOASTED CIABATTA.

(ALL SANDWICHES COME WITH PICKLED VEGETABLES AND HOUSE CHIPS)

INSALATE

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(ADD CHICKEN 6 / SALMON 8 / SHRIMP 9 / STEAK 9)

MISTO – 8
MIXED GREENS, SLICED FARM VEGETABLES TOSSED WITH HERBS, EVOO & VINEGAR.

CAESAR – 9
CHOPPED HEART OF ROMAINE, SHAVED PARMIGIANO, FOCACCIA CRISPS, ANCHOVIES.

BARBABIETOLE – 10
SLICED TENDER BEETS, ARUGULA, WHIPPED GOAT CHEESE, PISTACHIOS, SHERRY VINAIGRETTE.

SPINACI – 9
WINE-POACHED PEARS, CANDIED WALNUTS,
GORGONZOLA, BALSAMIC DRESSING.

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

PRIMI

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CARBONARA – 12
SPAGHETTI, GUANCIALE, PECORINO ROMANO, BLACK PEPPER, FREE-RANGE HEN EGG.

BOLOGNESE – 13
PAPPARDELLE WITH BEEF, PORK, VEAL, SAN MARZANO BLEND & PARMIGIANO REGGIANO.

ORECCHIETTE – 13
GRAZIANO’S SAUSAGE, SAUTEED BROCCOLI RABE, CRUSHED PEPPER, PECORINO ROMANO.

GNOCCHI ALLA SORRENTINA – 14
HAND ROLLED POTATO DUMPLING, POMODORINO, FRESH BASIL & MOZZARELLA.

SPAGHETTI PUTTANESCA – 11
S
WEET POMODORO, CHOPPED OLIVES,
ANCHOVIES, CAPERS & GARLIC.

FRUTTI DI MARE – 20
SHELLFISH MEDLEY AND CALAMARI STEWED IN A SPICY TOMATO SEA BROTH WITH LINGUINE.

LOBSTER CARDINALE – 16
SPAGHETTI TOSSED IN A SWEET ANDCREAMY POMODORO SAUCE WITH FRESHLOBSTER & MUSHROOMS TOPPED WITHTOASTED BREADCRUMBS.

SECONDI

CARNE

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BRACIOLE DI MANZO – 15
TENDER BEEF ROLLED WITH PINE NUTS,GOLDEN RAISINS, PECORINO, THEN BRAISED IN POMODORO & RED WINE SERVED OVER CREAMY POLENTA & TOPPED WITH GREMOLATA.

PARMIGIANO
CHICKEN – 14 / VEAL – 18
BREADED & PAN FRIED THEN TOPPED WITH HOUSE MARINARA & FRESH MOZZARELLA OVER RIGATONI POMODORO.

MARSALA
CHICKEN – 14 / VEAL – 18
POUNDED AND FLOUR DREDGED CUTLETS PAN SEARED WITH MUSHROOMS IN A MARSALA WINE REDUCTION OVER SPAGHETTI.

PESCE

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SALMONE ALLA GRIGLIA – 16
FAROE ISLAND SALMON WITH GRILLED RADICCHIO & ASPARAGUS TOPPED WITH A CITRUS BUTTER.

RISOTTO AI GAMBERI – 16
MARCARPONE RISOTTO WITH CHERRY TOMATOES AND WILTED SPINACH TOPPED WITH GRILLED SHRIMP.

AQUA PAZZA – 18
ATLANTIC COD POACHED IN A TOMATO SEA BROTH WITH PEI MUSSELS & BRAISED FENNEL.

VEGETARIAN:

PORTOBELLO RIPIENO – 15
GRILLED PORTABELLA CAP STUFFED WITH SUN-DRIED TOMATO POLENTA OVER WILTED SPINACH & ROASTED PEPPERS WITH VINCOTTO DRIZZLE.

SPAGHETTI ALLA BARBIETOLA – 14
HOUSE- MADE BEET NOODLES SAUTÈED WITH PINE NUTS, FRESH TOMATOES & BASIL IN A WHITE WINE SAUCE WITH A DRIED CAULIFLOWER CRUMB TOPPING.

*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.