Dinner Menu

APPETIZERS

ANTIPASTO ……………………………………….. 16
Prosciutto, salami, capicola, roasted red peppers, marinated olives, tuna, artichoke, and fresh mozzarella drizzled with olive oil and balsamic vinegar

GRILLED OCTOPUS …………………………… 23
Grilled octopus Mediterranean style served on a bed of mixed greens, red onions, with olives and tomatoes.

CALAMARI PICCANTE ………………………. 16
Sautéed calamari tossed with garlic, pepperoncini, capers, and white wine

EGGPLANT ROLLATINI ……………………………. 16
Two baked eggplant filled with mozzarella, spinach, and onions, topped with marinara and mozzarella

GRILLED OCTOPUS AND CALAMARI…. 27 
(when available) 

MEATBALLS……………………………………….. 15
Two meatballs served on a slice of bread with tomato basil sauce

SHRIMP SCAMPI ……………………………… 18
Four shrimps sautéed with butter, garlic and white wine served with mixed greens tossed with olive oil and sliced lemons

COZZES…………………………………………… 16
Fresh mussels sautéed in garlic and white wine or a red sauce

SALADS

* INSALATA MISTA ………………………….. 12
Mesclun greens, sliced cucumbers and tomatoes tossed with our homemade Dijon mustard shallot dressing

CAPRESE ………………………………… 14
Fresh mozzarella, tomatoes, basil and red onions – Drizzled with olive oil and balsamic vinegar

* CAESAR……………………………………. 13
Crisp Romaine lettuce, tossed with homemade croutons and Caesar dressing.

Add to Salad: Anchovies $.50 per anchovy, Grilled Chicken $11, Gulf Shrimp $16, Salmon $20.

*Dressing/Sauce is made with emulsified eggs
Reminder: Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

TRADITIONAL PASTAS - no substitutions

SALSA BOLOGNESE ………………………………….27
Our traditional homemade meat sauce served with fresh rigatoni and topped with ricotta cheese

FUSILLI ALL ARRABBIATA …………..…………28
Hot Italian sausage with mushrooms and peas in a mild spicy tomato sauce served with fusilli pasta

* ALLA AMATRIANA …………………………….27 
Sautéed pancetta (Italian bacon) with white wine, pecorino cheese and eggs served with bucatini pasta

RAVIOLI AL FUNGHI SELVATICI……..…………28
Fresh mushroom ravioli served with julienne zucchini, summer squash and diced tomatoes in a four cheese sauce

*FETTUCCINI AL PEPE ………………..………….28
Fresh fettuccini sautéed with mushrooms, prosciutto and peas in a vodka creamed tomato sauce

RAVIOLI ALL ARAGOSTA ……………………….31
Fresh lobster ravioli sautéed with baby shrimp, scallops, asparagus tops, roasted red peppers, and scallion tossed in a herb butter and lobster sauce

LINGUINI ALLA VONGOLE
(RED OR WHITE SAUCE)……………………..28
Linguini sautéed with select baby clams in a garlic and olive oil sauce or red sauce

ALLA POLPETTE …………………..……….…….27             Homemade seasoned meatballs and marinara sauce served with spaghetti

ALLA PUTTANESCA …………………….………..27
Sautéed garlic, olives, anchovies and capers in a mild plum tomato sauce served with bucatini pasta

*ALLA CARBONARA ……………………………….27
Sautéed pancetta (Italian bacon) with white wine, pecorino cheese and eggs served with bucatini pasta

PAPPARDELLE VEAL ………………………………..28
Sautéed veal with prosciutto, a variety of mushrooms, drizzle with truffle oil and a touch of cream

 CHICKEN BROCCOLI AND RIGATONI …………26
Chicken and broccoli sautéed in garlic and white wine and tossed with rigatoni and fresh parmesan cheese

SHRIMP SCAMPI OR FRA DIAVLO ……………….29
Shrimp sautéed with butter, garlic and white wine or a spicy tomato Fra Diavlo sauce over linguini

DINNER FAVORITES

EGGPLANT PARMIGIANA …………………..26
Fresh eggplant lightly breaded and baked in marinara sauce with mozzarella cheese – Served with spaghetti

CHICKEN MARSALA ……………….………..………28
Sautéed chicken breast cutlet and mushrooms in a reduced Marsala wine – Served with spaghetti

CHICKEN CACCIATORE ………..…………………28
Chicken breast cutlet sautéed with peppers, onions and fresh mushrooms in a light
tomato sauce – Served with spaghetti

CHICKEN BRACCIOLETINI ………..……………..29
Chicken breast cutlet rolls filled with prosciutto, asparagus, fontina and spinach; in a white wine lemon sauce with mushrooms; served with spaghetti

VEAL SALTIMBOCCA …………………………………29
Thin cutlets of vein loin, topped with prosciutto, mozzarella, white wine sauce, sage and mushrooms; Served with spaghetti

SALMONE ALLA GRIGLIA ……………………..31
Fresh pan seared salmon in a rosemary and Dijon mustard sauce – Served with seasonal vegetables

CHICKEN PARMIGIANA…………………………27
Chicken breast cutlet, lightly breaded and baked in marinara sauce with mozzarella cheese –
Served with spaghetti

CHICKEN FRANCESE ………………………………..29
Chicken breast cutlet, dipped in batter and sautéed with a white wine lemon sauce, with mushrooms – Served with spaghetti

CHICKEN PICCATA …….…….………………….……28
Chicken breast cutlet sautéed with lemons, capers and white wine served with spaghetti

VEAL PARMIGIANA ………………………….……..29
Veal cutlet, lightly breaded and baked in a light tomato sauce with fresh mozzarella cheese served with spaghetti

 
PORK CHOP DOUBLE CUT…………….…………..28
With apples, dates, and prunes in a veal demi glaze served with garlic mashed potatoes

PRICES SUBJECT TO CHANGE WITHOUT NOTICE. 

Reminder: Consuming raw or under cooked meat, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness.