ANTIPASTI E INSALATE

(A $1.oo charge will be added to any salads split for 2)

COCKTAIL DI GAMBERETTI 19.50
Shrimp Cocktail

CARPACCIO DI MANZO CON FUNGHI E PARMIGGIANO 19
Beef Carpaccio with Portobello Mushrooms, Arugula and Parmiggiano Reggiano

INSALATA CAPRESE 17
Tomato, Fresh Mozzarella, Shaved Red Onion and Basil

INSALATA ARUGULA 16
Baby Arugula, Shaved Parmiggiano with a Balsamic Vinaigrette

INSALATA CAESARE 16

INSALATA MISTA 19
Mixed green Salad in a Balsamic Vinaigrette

INSALATA TRE COLORI 16
Endives, Radicchio and Arugula in a Balsamic Vinaigrette

CALAMARI FRITTI 17
Fried Calamari with Marinara Sauce

VONGOLE OREGANATA 17 Baked Clams Oreganata

CARCIOFI E FUNGHI 17
Baby Artichokes and Mushrooms Sauteéed with Extra Virgin Olive Oil & Garlic

ZUCCHINI FRITTI 15 Fried Zucchini

 

FARINACCI

RIGATONI CON BROCCOLI RABE 25
Broccoli Rabe, Italian Sausage, Garlic and Extra Virgin Olive Oil

RAVIOLI DI FORMAGGIO ALLA SCALETTA 24
Cheese Ravioli in a Porcini Mushroom, Sun-Dried Tomato Light Cream Sauce

LINGUINE ALLE VONGOLE 28
With a choice of Red or White Clam Sauce

LASAGNA BOLOGONESE AL FORNO 26
Baked Lasagna with Ground Veal Sauce

SPAGHETTI BOLOGNESE 26
Ground Veal Sauce

CAPELLINI POMODORO BASILICO 21
Tomato Basil Sauce

CAPELLINI PRIMAVERA 25
Assortment of Seasonal Vegetables in a Garlic, Olive Oil Sauce

RISOTTO CON FUNGHI 26
Assortment of Seasonal Mushrooms

RISOTTO CON FRUTTI DI MARE 30
Shrimps, Scallops & Clams

 

CARNE

SCALOPPINE DI VITELLO CASTELLI 33
Thinly sliced Veal with Mushroom, Artichoke and Shallot in a White Wine Sauce

SCALOPPONE DI VITELLO SCALETTA 33
Thinly sliced Veal in a Light Cognac Cream Sauce and Porcini Mushrooms

SCALOPPINE DI VITELLO SORRENTINA 33
Thinly sliced Veal with Eggplant, Prosciutto and Fontina Cheese

VITELLO ALLA PARMIGIANA 33
Veal Cutlet Parmigiana

COSTOLETTA DI VITELLO ALLA GRIGLIA 39
Grilled Veal Chop

POLLO DIAVOLA 27
Grilled Boneless Chicken in a Mustard Peppercorn Sauce

POLLO SCARPARIELLO 27
Sauteed Chicken Breast with Sausage and Mushrooms in a Rosemary Balsamic Sauce

POLLO PAILLARD 27
Grilled Chicken Breast with Arugula, Tomato and Red Onion

BISTECCA ALLA GRIGLIA 40
Grilled New York Strip Steak

 

PESCE

GAMBERI AL VINO BIANCO E LIMONE 35
Shrimp Scampi in a Lemon White Wine Sauce with Rice Pilaf

CAPESANTE E CON URRO DI NOCCIOLA 35
Sea ScallopsSautéed in a  Brown Butter Sauce

PESCATRICE AI FUNGHI 34
Monkfish served with an Assortment of Seasonal Mushrooms

DENTICE ALLA MARECHIARO 35
Red Snapper in a light Tomato Sauce

SALMONE PAILLARD 33
Grilled Salmon Paillard served on a bed of Sautéed Spinach