Dinner Menu
antipasti
-zuppa di pesce sauteed calamari, black tiger shrimp, scallops & clams in a spicy saffron broth and garnished with toasted garlic bread 12--formaggi e salumi a selection of cheeses and dry sopressata salami served with sliced apple 11-
-crostini garlic toasted rustico bread topped with grilled pancetta, fresh tomato and cannellini beans finished with pecorino romano cheese 8-
-frittura mista flash fried calamari, red pepper strips and zucchini served with a spicy san marzano marinara sauce 10-
-polpettone di faggiolini traditional green bean soufflé served with melted asiago cheese and garnished with micro greens 7-
insalata
-insalata fantasia assorted mixed greens with almonds, apples and raisins tossed with balsamic vinaigrette and asiago cheese 5--barbabietola caprino arugula with red beets, pears and goat cheese tossed with a citrus vinaigrette 7-
-insalata di spinaci baby spinach with red onion, portobello mushrooms, and goat cheese tossed with honey-mustard vinaigrette and chopped crispy pancetta 6-
verdura (vegetable sides)
6- each-spinaci sautéed spinach with garlic topped with parmesan cheese
-patate arrosto seasoned roasted potatoes in white wine
-funghi trifolati sautéed mushrooms with garlic garnished with parsley
-faggiolini al burro sautéed green beans with red onion
arborio risotto
-zafferano e salsiccia sautéed shallots and house-made sicilian sausage with saffron and asparagus 16-
-frutti di mare sauteed garlic, calamari, black tiger shrimp, scallops & clams with a spicy san marzano plum tomato sauce 21-
-funghi porcini e pollo sautéed leeks, chicken and porcini mushrooms finished with asiago cheese 15-
-carciofi e pomodori secchi sauteed red onion with artichoke and sun-dried tomato finished with goat cheese and toasted almonds 18-
-frutti di mare sauteed garlic, calamari, black tiger shrimp, scallops & clams with a spicy san marzano plum tomato sauce 21-
-funghi porcini e pollo sautéed leeks, chicken and porcini mushrooms finished with asiago cheese 15-
-carciofi e pomodori secchi sauteed red onion with artichoke and sun-dried tomato finished with goat cheese and toasted almonds 18-
please allow at least 20 minutes for risottos
pasta
-spaghetti alla vongole veraci clams sautéed with garlic and a choice of white wine sauce or san marzano plum tomato sauce tossed with spaghetti and garnished with asparagus tips 18-
-rigatoni ai sugo di carne e funghi traditional italian meat sauce with sautéed mushrooms and garnished with pecorino romano cheese 17-
-pappardelle al coniglio house-made pappardelle noodles tossed with rosemary marsala-braised rabbit & pine nuts finished with pecorino romano cheese 19 -
-penne alla carbonara sautéed pancetta, egg, cream and pecorino romano cheese tossed with penne 15-
-rigatoni ai sugo di carne e funghi traditional italian meat sauce with sautéed mushrooms and garnished with pecorino romano cheese 17-
-pappardelle al coniglio house-made pappardelle noodles tossed with rosemary marsala-braised rabbit & pine nuts finished with pecorino romano cheese 19 -
-penne alla carbonara sautéed pancetta, egg, cream and pecorino romano cheese tossed with penne 15-
entrees
-branzino crostato baked chilian sea bass crusted with dijon mustard and pecorino romano cheese served over lentils with sautéed red onion and fresh tomato 24-
-filetto ai porcini grilled beef tenderloin served on a bed of rosemary roasted potato, sautéed porcini mushroom and fontina cheese 22-
-pollo a porchetta house-made Sicilian sausage and red pepper stuffed chicken breast served over roasted brussel sprouts and carrots in aporcini mushroom sauce 20-
-filetto ai porcini grilled beef tenderloin served on a bed of rosemary roasted potato, sautéed porcini mushroom and fontina cheese 22-
-pollo a porchetta house-made Sicilian sausage and red pepper stuffed chicken breast served over roasted brussel sprouts and carrots in aporcini mushroom sauce 20-
