Lunch Menu

ANTIPASTI

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PORTOBELLO ALLA GRIGLIA – 12
MARINATED PORTOBELLO
MUSHROOM SERVED OVER A BED OF
SAUTÉED BROCCOLI RABE.

CALAMARI FRITTI – 11
TENDER SQUID RINGS
LIGHTLY FLOURED AND
PAN FRIED SERVED WITH A
FRESH LEMON WEDGE.

INVOLTINI DI MELANZANE – 10
PROSCIUTTO DI PARMA AND
SMOKED MOZZARELLA ROLLED AND FINISHED IN
THE OVEN WITH FILETTO DI POMODORO.

ZUPPA DI COZZE – 11.50
PEI MUSSELS SAUTÉED WITH EVOO, GARLIC,
PARSLEY, DICED TOMATO, AND OREGANO,
GARNISHED WITH CROSTINI.

RABE E SALSICCE – 11.50
GRAZIANO SWEET ITALIAN SAUSAGE GRILLED WITH
SAUTÉED BROCCOLI RABE.

AFFETTATO MISTO DI SALUMI – 12
PROSCUITTO DI PARMA, MORTADELLA, SALAME,
MARINATED OLIVES, STUFFED CHERRY PEPPER
AND FIORE DI SARDEGNA.

ZUPPA E INSALATA

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INSALATA TIEPIDA – 7
WARM SEASONED SPINACH, SHALLOTS, AND
ROASTED WALNUTS, TOPPED WITH BOSC PEARS
AND GOAT CHEESE

ZUPPA DEL GIORNO – 5
SOUP OF THE DAY

MISTO SALAD – 6
MIXED GREENS, CHERRY TOMATOES, RED ONION,
CUCUMBER, GORGONZOLA,
OIL AND LEMON DRESSING.

BARBABIETOLE SALAD – 8
MARINATED SLICED BEETS, RED ONION, AND
ROASTED WALNUTS, SERVED OVER A FRISÉE SALD
FINISHED WITH A LIGHT BALSAMIC DRESSING

PRIMI PIATTI

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LINGUINE PUTTANESCA – 13
SAN MARZANO TOMATO, EVOO, GARLIC, BLACK
OLIVES, CAPERS, ANCHOVY, AND FRESH HERBS.

TAGLIATELLE BOLOGNESE – 12
A BLEND OF PORK, VEAL, AND BEEF WITH CARROTS,
CELERY, ONION, RED WINE, BAY LEAF AND SAN
MARZANO TOMATO.

TAGLIATELLE MARE E MONTE – 15
SAUTÉED SHRIMP, MUSHROOMS, EVOO, AND
GARLIC IN A LEMON WHITE WINE SAUCE.

GNOCCHI SORRENTINA – 12
HOMEMADE POTATO DUMPLINGS TOSSED WITH
POMODORO, FRESH MOZZARELLA AND BASIL.

RIGATONI ALLA NORMA – 13
DICED FRIED EGGPLANT, POMODORO,
RICOTTA SALATA AND FRESH BASIL.

RAVIOLI SOPRESSA – 14
THREE CHEESE RAVIOLI TOSSED IN BUTTER AND
FRESH SAGE TOPPED WITH SHAVED PARMIGIANO.

BUCATINI AMATRICIANA – 12
DICED PANCETTA, ONION, WHITE WINE, EVOO, AND
SAN MARZANO TOMATO FINISHED WITH PECORINO
ROMANO.

TORTELLINI CON PANNA, PROSCIUTTO, PISELLI E
FUNGHI – 15

PROSCIUTTO, MUSHROOMS, EVOO, ONIONS, AND
PEAS, FINISHED WITH A TOUCH OF CREAM.

CACIO E PEPE – 12
LINGUINE, PECORINO CHEESE, AND FRESH CRACKED
PEPPER.

SECONDI

CARNE

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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.

FILETTO ALLA GRIGLIA – 22
8 OZ BEEF TENDERLOIN SEASONED AND
GRILLED TO PERFECTION

PAILLARD DI VITELLO – 13
GRILLED THINLY POUNDED VEAL SERVED
OVER BABY ARUGULA WITH
EVOO AND LEMON.

VITELLO SCALLOPINI AL FUNGHI – 15
MEDALLIONS OF VEAL LIGHTLY FLOURED AND
SAUTÉED WITH SHALLOTS IN A WHITE WINE
MUSHROOM SAUCE.

VALIGGETTA DI BACCUS – 15
VEAL MEDALLIONS WITH PROSCIUTTO AND
MOZZARELLA, IN A WHITE WINE MUSHROOM
SAUCE

PARMIGIANO
CHICKEN – 13 VEAL – 15
PAN FRIED TOPPED WITH FILETTO DI
POMODORO AND MELTED MOZZARELLA

FAGOTTO DI POLLO – 15
BAKED CHICKEN BREAST STUFFED WITH
SPICY BROCCOLI RABE, GARLIC, AND
SMOKED MOZZARELLA

POLLO MARSALA – 13
SAUTÉED MEDALLIONS OF CHICKEN
IN A RICH MARSALA WINE REDUCTION.

PESCE

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MERLUZZO RAVELLO – 13
FILET 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.

 
SOGLIOLA ALLA MUGNAIA – 16

FRESH SOLE FILET SAUTÉED WITH EVOO,
BUTTER, LEMON, WHITE WINE, AND FRESH
HERBS.

 
SALMONE ALLA GRIGLIA – 13

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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FAGIOLINI SALTATI – 4
SAUTÉED GREEN BEANS, EVOO, GARLIC,
AND DICED FRESH TOMATO.

PASTA POMODORO – 4

PATATE AL FORNO – 3
DICED POTATOES TOSSED WITH EVOO, FRESH
HERBS, SALT, PEPPER, AND ROASTED IN THE OVEN.

BROCCOLI DI RABE – 5
RABE SAUTÉED WITH EVOO, GARLIC, SALT AND A
HINT OF RED PEPPER FLAKE.

*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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