 |
|
|
|
Antipasti |
|
| Vongole Origanate
(baked clams) |
$8.- |
| Calamari fritti (fried
calamari) |
$10.- |
| Antipasto caldo
(Shrimp, clams, zucchini,
eggplant, mushrooms) |
$10.- |
| Shrimp cocktail |
$13.- |
Bufala Mozzarella
Rostita
wrapped with
Prosciutto then over
Mushroom Balsamic
reduction |
$13.- |
|
| Minestre
(Soups) |
|
Stracciatella soup
(chicken broth, egg drop
and, spinach) |
$6.- |
Pasta e fagioli |
$6.- |
| Tortellini soup |
$6.- |
| Minestrone |
$6.- |
|
| Insalate (Salads) |
|
Insalata alla cesare
(romaine lettuce
with fresh dressing,
parmiggiano cheese and
homemade croutons) |
$8.- |
| Tre colori (rucola,
endive and radicchio) |
$8.- |
Insalata mista
(fresh field greens,
cherry tomatoes and olives
in our homemade dressing) |
$8.- |
|
| Primi piatti (Pasta) |
|
| Percatelli alla
bellini
(fresh tomatoe, eggplant) |
$15.- |
| Spaghetti puttanesca |
$13.- |
| Fusilli alla
Siciliano (marinara,
eggplant, fresh
mozzarella ) |
$15.- |
| Penna alla vodka
(vodka, tomato, heavy
cream and parmigiano) |
$13.- |
| Linguine alla vongole
(white or red clam sauce) |
$16.- |
|
| Secondi
|
|
Gamberini toscana
(almond crusted shrimp
with sundried tomatoes
and capers in a white
wine sauce ) |
$23.- |
| Salmone alla griglia
(grilled salmon) |
$18.- |
| Petti di pollo
paillard (with fresh
tomato and rucola) |
$15.- |
Pollo valdostana
(chicken breast stuffed
with ham and mozzarella,
in a cognac mushroom
sauce) |
$18.- |
Scaloppine mare monte
(veal over spinach with
shrimp porcini, in
cognac sauce) |
$20.- |
| Filet mignon alla
griglia (walnut crusted
with wine sauce) |
$30.- |
| *Certified* Angus
shell steak (grilled) |
$28.- |
| *Certified* Angus
shell steak
(over broccoli rabe with
mixed mushroom cabernet
sauce ) |
$30.- |
| |
|
|
|
Vegetali |
|
| Sautéed broccoli |
$6.- |
| Sautéed broccoli di
rape |
$10.- |
| Sautéed escarole |
$6.- |
| Sautéed spinaci |
$6.- |
|
Asparagus |
$8.- |
|
Banana peppers oreganata |
$8.- |
|
|
| *All meals
prepared with patience &
pride by executive chef
Dino Guida |
