CENA
ANTIPASTI
Frittura di Calamari – Tender fried calamari served with a spicy tomato sauce.................................11
Vongole Posillipo – Cockle clams steamed with white wine and garlic broth......................................12
Carpaccio di Tonno – Thin slices of rare tuna served over arugula salad with capers and
onions in a lemon vinaigrette.................................................................................................................14
Carciofi Modo Nostro – Steamed artichoke with garlic, mint, parsley and Italian dry sausage............11
Cozze alla Mediterranea – Mediterranean mussels sautéed with cannellini and cranberry beans,
celery and herbs in a Vernaccia wine sauce served with Italian crostini bread.......................................11
Bresaola della Valtellina – Thinly sliced air-dry beef with arugula, shaved parmigiano Reggiano
and lemon vinaigrette.............................................................................................................................13
Fiori di Zucchine Ripieni – Zucchini blossom filled with imported ricotta Romana and spinach,
pan fried and served with a touch of tomato sauce and a sprinkle of parmigiano Reggiano ..................15
Prosciutto e Parmigiano – Combination of 24 months aged prosciutto di parma and parmigiano
reggiano finished with a drizzle of 30 years barrel aged balsamic vinegar..............................................15
Salmone Affumicato – Thin slices of smoked wild king salmon marinated with dill served
with chopped pineapple and strawberries fruit salad with a touch of wasabi mayonnaise......................14
ZUPPE E MINESTRE
Pasta e Fagioli – Traditional short tube pasta with Cannellini and cranberry beans ..............................9
Minestra di Scarola – Sweet Italian sausage, Escarole and Cannellini beans........................................9
Tortellini con Stracciatella – Chicken soup and stracciatella with spinach and meat tortellini.............13
INSALATE
Insalata di Arance e Pompelmi - Frisee salad tossed with fresh grapefruit, oranges , cranberries, and toasted walnuts in a delicate orange dressing, served with shaved parmigiano Reggiano......................10
Ortolana – Garden fresh baby greens, carrots, Gaeta black olives and cherry tomatoes with
Italian dressing .........................................................................................................................................8
Trecolori – Endive, arugula and radicchio with Italian dressing .............................................................9
Del Pastore – Baby spinach with sliced pears, goat cheese and toasted pistachio nuts, seasoned with raspberry vinaigrette.................................................................................................................................9
Caprese – Vine ripened tomatoes, imported buffalo mozzarella, thinly sliced 24 months aged
prosciutto di Parma and fresh basil ........................................................................................................13
PASTE
Tagliarini del Marinaio – Black linguine pasta sautéed marinated smoked wild king salmon,
organic green peas, dill and shallots in a light pink sauce .....................................................................24
Ravioli ai Quattro Formaggi – fresh homemade four cheese ravioli tossed with butter and sage
sauce and finished with a sprinkle of crushed amaretto cookies ............................................................24
Gnocchi con Carne di Granchio – Fresh made potato gnocchi tossed with crab meat, eggplant, cherry tomatoes and fresh arugula in a light garlic and extra Virgin olive oil sauce .........................................26
Thoroughly cooking meats, poultry, seafood. Shellfish or eggs reduces the risk of foodborne illness
Risotto alla Marinarese – Simmered Vialone Nano rice with saffron, fresh lobster meat and
asparagus in a refined Prosecco wine sauce ..........................................................................................29
Lasagna Bolognese – Homemade classic lasagna Bolognese .............................................................24
Crespelle alla romana – Homemade crespelle filled with ricotta Romana, baby spinach puree and
parmigiano Reggiano, topped with mozzarella cheese and baked with tomato sauce............................24
Lasagnette al Formaggio di Pecora – Sandra’s homemade twisted fettuccine pasta tossed
with Italian sweet sausage and goat cheese in Romaine tomato sauce finished with a sprinkle
of chopped radicchio and basil .............................................................................................................25
Maltagliati alla Gaetana – Sandra’s homemade odd shape pasta tossed with Mediterranean
Sea scallops, Maya jumbo shrimp (head on), roasted sweet peppers and freshly picked wild
mushrooms in a light garlic and oil sauce..............................................................................................27
fresh porcini mushrooms and black truffle paste, finished with shaved parmigiano Reggiano
in a garlic and Tuscan extra Virgin olive oil sauce.................................................................................27
SECONDI DI PESCE
Grigliatina di Mare – Fresh combination of tender calamari, Maya jumbo shrimp (head on) and Mediterranean sea scallops grilled to perfection, coated with homemade spicy tarragon sauce.............27
Spigola alla Siciliana – Pan seared fresh filet of Chilean sea bass with capers, cherry tomatoes,
artichoke hearts and Gaeta black olives in a chardonnay wine sauce ...................................................32
Sogliola ai Mirtilli – Fresh filet of sole coated with Dijon mustard, seasoned bread crumbs and
crab meat, pan seared with touch of vernaccia wine and shallots in a refined cranberry glaze .............27
Squaletto allo Zafferano – Pan seared fresh filet of halibut with cockle clams,
Mediterranean mussels, touch of saffron and chardonnay wine in a delicate tomato broth ..................39
SECONDI DI CARNE
Ossobuco alla Milanese – Tender veal shank braised with nebbiolo wine, carrots, celery
and onions, infused with fresh herbs and served with risotto Milanese style..........................................34
Filetto con Trifolata di Funghi – Tender center cut filet mignon pan roasted with mushroom’s
trifolata in a chianti sauce finished with a sprinkle of lemon zest ...........................................................35
Costolette di Agnello al Rosmarino – Pan roasted New Zealand lamb chops with rosemary,
garlic and Tuscan extra Virgin olive oil ................................................................................................35
Costoletta di Vitello Ripiena – Extra thick French cut veal chop, stuffed with truffle cheese and
fresh pear in a delicate Madeira wine sauce and finished with a touch of truffle oil ................................39
Scaloppine ai Funghi di Stagione – Tender veal scaloppini sautéed with freshly picked
wild mushrooms, asparagus and cranberry in a delicate gin sauce.........................................................27
Scaloppina al Balsamico – Tender veal scaloppini topped with smoked mozzarella and
grilled marinated eggplant in a 30 year barrel aged balsamic sauce.......................................................27
Petto di Pollo al Pesto – Pan roasted chicken breast with Trentino speck and touch of
Chardonnay wine served over a bad of homemade basil pesto Genovese style ....................................24
*In consideration of other diners, please mute your cellular phone ringer. Thank you
All major credit cards accepted. For party of six or more 20% gratuity will be automatically included.