 |
|
|
|
Antipasti caldi (Hot antipasto) |
|
Calamari Fritti o Origanati
(Fried Calamari or origanati)
|
8.- |
Vongole origanate
(baked clams) |
8.- |
Mozzarella in carrozza
(thick slices of mozzarella cheese encased in bread and dipped in egg batter) |
6.- |
|
| Antipasti freddi (Cold antipasto) |
|
Shrimp Cocktail |
10.- |
| Bufala mozzarella, tomatoes and roasted peppers |
10.- |
Antipasti freddi assortiti
(assortment of cold antipasto) |
8.- |
|
| Minestre (Soups) |
|
Zuppa del giorno
(the Chef's creation of the day) |
6.- |
|
| Insalate (Salads) |
|
Tre colori
(salad with rucola, endive and radicchio) |
7.- |
Insalata mista
(fresh field greens, cherry tomatoes and olives in olives in our homemade dressing) |
5.- |
Insalata alla Cesare
(romaine lettuce with fresh dressing, parmesan cheese and homemade croutons) |
7.- |
|
| Primi piatti (Pasta) |
|
Rigatoni al filetto di pomodoro
(in our seasoned tomato sauce) |
10.- |
Penne alla vodka
(with vodka, tomato, heavy cream and parmigiano) |
11.- |
Perciatelli alla Bellini
(with fresh tomato and eggplant) |
11.- |
Linguine ai frutti di mare
(with assorted fresh seafood, extra virgin olive oil and garlic) |
13.- |
|
| Pesce (Fish) |
|
Scampi "Gamberi"
(Grilled shrimp with salad) |
18.- |
Gamberi alla marinara or fra Diavolo and Linguine
(with garlic and other spicy herbs in marinara sauce) |
18.- |
Salmone alla griglia
(grilled salmon) |
18.- |
Pesce del giorno
(the Chef's creation of the day) |
MP |
|
| Pollo (Chicken) |
|
Petti di pollo "Paillard"
(grilled chicken breast fillets with rucola, tomatoes and onion) |
12.- |
Pollo alla milanese
(chicken breast fillets first dipped in egg wash, then breaded and pan fried) |
12.- |
Petti di pollo "mare e monti"
(chicken breast with spinach and fresh mozzarella in a champagne sauce) |
12.- |
Pollo "Scarpariello"
(with sweet sausage and cherry peppers) |
12.- |
|
| Vitello (Veal) |
|
Scaloppine "Piccata"
(Veal sauteed with capers in a lemon and white wine sauce) |
19.- |
Scaloppine al marsala
(sauteed with shallots mushrooms in a marsala wine sauce) |
19.- |
Scaloppine "Saltimbocca"
(with prosciutto, sage and wine sauce served over spinach) |
19.- |
Costata di vitello "Paillard"
(with sauteed wild mushrooms) |
25.- |
|
| Manzo (Beef) |
|
Bistecca alla fiorentina
(22oz. T-bone steak with sauteed wild exotic mushrooms) |
30.- |
Fillet Mignon "Mona Lisa"
(with porcini mushrooms in a cognac cream sauce) |
25.- |
| |
|
| |
|
