ANTIPASTI
Frittura di Calamari – Tender fried calamari served with a spicy tomato sauce...............................9
Vongole Posillipo – Cockle clams steamed with white wine and garlic broth..................................10
Carpaccio di Tonno – Thin slices of rare tuna served over arugula salad with capers and
onions in a lemon vinaigrette..............................................................................................................11
Carciofi Modo Nostro – Steamed artichoke with garlic, mint, parsley and Italian dry sausage ........9
Cozze alla Mediterranea – Mediterranean mussels sautéed with cannellini and cranberry beans,
celery and herbs in a Vernaccia wine sauce served with Italian crostini bread ....................................9
Bresaola della Valtellina – Thinly sliced air-dry beef with arugula, shaved parmigiano
Reggiano and lemon vinaigrette..........................................................................................................10
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...................12
ZUPPE E MINESTRE
Pasta e Fagioli – Traditional short tube pasta with Cannellini and cranberry beans ............................8
Minestra di Scarola – Sweet Italian sausage, Escarole and Cannellini beans......................................8
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, cranberries and
toasted walnuts in a delicate orange dressing, served with shaved parmigiano Reggiano.....................10
Ortolana – Garden fresh mesclun, carrots, Gaeta olives and cherry tomatoes with Italian dressing......7
Trecolori – Endive, Arugola and Radicchio with Italian dressing.........................................................8
Del Pastore – Baby spinach with sliced pears, goat cheese and toasted pistachios nuts,
Seasoned with raspberry vinaigrette ......................................................................................................8
Caprese – Vine Ripened Tomatoes, imported Buffalo mozzarella, thinly sliced 24 months
Aged prosciutto di Parma and fresh Basil.............................................................................................11
Romana - Crisp Romaine, Imported gorgonzola and Parmigiano Reggiano with Italian dressing .......8
Insalata di Cesare – Classic Caesar salad ............................................................................................8
Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness
PASTE
Tagliarini alla Tirrena– Black linguine pasta sautéed with marinated smoked wild king salmon,
organic green peas, dill and shallots in a light pink sauce....................................................................20
Ravioli ai Quattro Formaggi – Fresh homemade ravioli in a Bolognese meat sauce........................18
Gnocchi alla Ligure – Fresh made potato gnocchi tossed with basil pesto Genovese style
served with fresh buffalo mozzarella cheese........................................................................................19
Lasagna Bolognese – Homemade classic lasagna Bolognese............................................................19
Crespelle alla romana – Homemade crespelle filled with ricotta Romana, baby spinach
puree and parmigiano Reggiano, topped with mozzarella cheese and baked with tomato sauce.........19
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................................................................................................................20
Maltagliati alla Gaetana – Sandra’s homemade odd shape pasta tossed with crab meat,
roasted sweet peppers and freshly picked wild mushrooms in a light garlic and oil sauce...................21
Cavatelli alla Toscana – Hand made cavatelli tossed with cherry tomatoes, Trentino speck,
fresh porcini mushrooms and black truffle paste, finished with shaved parmigiano Reggiano
in a garlic and Tuscan extra Virgin olive oil sauce..............................................................................23
Rigatoni alla Vodka – Short tubular pasta tossed with smoked prosciutto and onions in a
Vodka sauce........................................................................................................................................17
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...........17
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..................................................29
Sogliola alle Pesche – Fresh filet of sole sautéed with caper berry and shallots coated with
golden raisins and pinoli nuts in a peach reduction..............................................................................23
Squaletto Bruschettato – Fresh filet of halibut coated with grated Parmigiano Reggiano,
diced tomatoes, basil and chopped garlic in a refined chardonnay wine sauce....................................26
SECONDI DI CARNE
Scaloppine alla Molisana – Tender veal scaloppini sautéed extra Virgin olive oil and garlic,
coated with asparagus tips and fresh mozzarella in a light tomato sauce..............................................21
Scaloppina al Balsamico – Tender veal scaloppini topped with smoked mozzarella and
grilled marinated eggplant in a 30 year barrel aged balsamic sauce.....................................................21
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..................................17
Pollo di Cesare – Grilled to perfection bone less chicken breast served over a classic Cesar salad...17
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All major credit cards accepted. For party of six or more 20% gratuity will be automatically included.