Lunch Menu
ANTIPASTI
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
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
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
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
MERLUZZO RAVELLO – 13
FILET OF COD SAUTÉED WITH EVOO, GARLIC,
BLACK OLIVES, CAPERS, WHITE WINE, DICED
FRESH TOMATO, FINISHED WITH FRESH
HERBS.
ALLA GRIGLIA – 17
MARINATED SCALLOPS AND SHRIMP GRILLED
TO TENDER PERFECTION AND SERVED WITH
SAUTÉED SPINACH TOPPED WITH A FRESH
LEMON DRESSING.
FRESH SOLE FILET SAUTÉED WITH EVOO,
BUTTER, LEMON, WHITE WINE, AND FRESH
HERBS.
FILET OF FRESH SALMON
GRILLED TO PERFECTION
WITH A HOMEMADE
***ALL ENTREES ARE SERVED WITH A SIDE
SALAD OR VEGETABLE OF THE DAY.
CONTORNI
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.
