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Lunch Menu
ANTIPASTI
ZUPPA DEL GIORNO – 6
SOUP OF THE DAY
CALAMARI MODENA FRITTI – 12
TENDER SQUID RINGS LIGHTLY FLOURED
AND PAN FRIED WITH CHERRY PEPPERS FINISHED
IN A BALSAMIC GLAZE.
INVOLTINI DI MELANZANE – 10
FRESH RICOTTA AND SPICES WITH PROSCIUTTO
DI PARMA ROLLED AND FINISHED IN THE OVEN
THEN TOPPED WITH FILETTO DI POMODORO SAUCE.
RABE E SALSICCE – 13
GRAZIANO SWEET ITALIAN SAUSAGE GRILLED
WITH SAUTÉED BROCCOLI RABE.
STUFFED MUSHROOMS – 9
VEGETABLE AND RITZ CRACKER STUFFING
TOPPED WITH A 3 CHEESE BLEND,
BAKED IN A WHITE WINE BUTTER SAUCE.
SMELTS – 12
LIGHTLY FLOURED AND PAN FRIED TOSSED WITH
BANANA PEPPERS, IN A LIGHT BUTTER SAUCE.
MAMA’S MEATBALL – 11
HOUSE MADE MEATBALL WITH A GARNISH OF
MIXED GREEN SALAD AND RICOTTA SALATA.
PANINI
MEATBALL – 12
HOUSE MADE MEATBALLS SLOWLY
SIMMERED IN FILETTO DI POMODORO WITH
MELTED MOZZARELLA ON CRUSTY ITALIAN
BREAD.
CHICKEN PARMIGIANO – 12
PAN FRIED CHICKEN CUTLET TOPPED WITH
FILETTO DI POMODORO AND MELTED
MOZZARELLA ON A CRUSTY ITALIAN BREAD.
GRILLED CHICKEN – 11
RED ONION, LETTUCE, TOMATO, EVOO, AND
BALSAMIC GLAZE.
SAUSAGE RABI AND CHEESE – 12
GRAZINO GRILLED SAUSAGE WITH BROCCOLI RABI
AND MELTED MOZZARELLA CHEESE ON CRUSTY
ITALIAN BREAD.
PRIMI PIATTI
LINGUINE PUTTANESCA – 13
SAN MARZANO TOMATO, EVOO, GARLIC, BLACK
OLIVES, CAPERS, ANCHOVY, AND FRESH HERBS.
TAGLIATELLE BOLOGNESE – 14
A BLEND OF PORK, VEAL, AND BEEF WITH CARROTS,
CELERY, ONION, RED WINE, BAY LEAF, AND SAN
MARZANO TOMATO.
RIGATONI ALLA NORMA – 15
SAUTÉED EGGPLANT, SAN MARZANO TOMATO TOPPED
WITH SHAVED RICOTTA SALATA.
GNOCCHI SORRENTINA – 12
POTATO GNOCCHI IN A RICH TOMATO SAUCE
WITH MOZZARELLA CHEESE AND FRESH BASIL.
PENNE QUATTRO FORMAGGIO – 13
PENNE TOSSED WITH A BLEND OF 4 CHEESES
FINISHED WITH A TOUCH OF CREAM.
PORCINI TORTELLONI CON BURRO E SALVIA – 15
PORCINI FILLED TORTELLONI TOSSED IN BUTTER AND
FRESH SAGE TOPPED WITH SHAVED PARMIGIANO.
ADD ONS
SCALLOPS – 3 EACH
SAUSAGE – 6
CHICKEN – 6
SHRIMP – 3 EACH
SALMON – 9
INSALATE
TIEPIDA – 7
WARM SEASONED SPINACH, SHALLOTS, AND
ROASTED WALNUTS, TOPPED WITH
BOSC PEARS AND GOAT CHEESE.
MISTO – 6
MIXED GREENS, CHERRY TOMATOES, RED
ONION, CUCUMBER, GORGONZOLA,
OIL AND LEMON DRESSING.
BARBABIETOLE – 8
MARINATED BEETS, BERMUDA ONION,
CARAMELIZED WALNUTS, GOAT CHEESE,
SERVED OVER A BED OF MIXED SALAD FINISHED
WITH A LIGHT BALSAMIC DRESSING.
CAESAR SALAD – 9
ROMAINE, HOME MADE CROUTONS, SHAVED
PARMIGIANO, TOSSED IN A TRADITIONAL CAESAR
DRESSING.
SECONDI
CARNE
BRACIOLA DI MANZO – 14
POUNDED TENDER BEEF STUFFED
WITH PINE NUTS, RAISINS, PARSLEY,
GARLIC, PECORINO ROMANO, PAN
SEARED AND FINISHED WITH A RED
WINE FILETTO DI POMODORO SAUCE.
*FLAT IRON STEAK- 17
CHARCOAL BROILED AND TOPPED
WITH A PORT WINE REDUCTION.
VITELLO SCALLOPINI AL FUNGHI – 15
MEDALLIONS OF VEAL LIGHTLY
FLOURED AND SAUTÉED WITH
SHALLOTS IN A WHITE WINE
MUSHROOM SAUCE.
PARMIGIANO
CHICKEN – 14 VEAL – 16
PAN FRIED TOPPED WITH FILETTO
DI POMODORO AND MELTED
MOZZARELLA.
MARSALA
CHICKEN – 14 VEAL – 16
SAUTÉED MEDALLIONS
IN A RICH MUSHROOM MARSALA
WINE REDUCTION.
PESCE
MERLUZZO RAVELLO – 14
FILLET OF COD SAUTÉED WITH EVOO,
GARLIC, BLACK OLIVES, CAPERS,
WHITE WINE, DICED FRESH TOMATO,
FINISHED WITH FRESH HERBS.
CAPESANTE E GAMBERONI
ALLA GRIGLIA – 17
MARINATED SCALLOPS AND SHRIMP
GRILLED TO TENDER PERFECTION
AND SERVED WITH SAUTÉED
SPINACH TOPPED WITH A FRESH
LEMON DRESSING.
SOLE MILANESE – 15
FILLET OF SOLE BREADED AND FLASH
FRIED UNTIL GOLDEN BROWN
SERVED WITH BABY ARUGULA AND
CHERRY TOMATOES.
SALMONE ALLA GRIGLIA – 16
FILLET OF FRESH SALMON
GRILLED TO PERFECTION
DRIZZLED WITH A HOMEMADE
CITRUS DRESSING.
***ALL ENTREES ARE SERVED WITH A SIDE SALAD OR PENNE POMODORO
*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.
