MINESTRE
PASSATELLI IN BRODO |
5 |
| Blend of bread crumbs, Parmigiano and Romano cheeses with eggs, nutmeg and lemon zest in a chicken broth | |
CINQUE CIPOLLE |
5 |
| Blend of five caramelized onions in a chicken broth served with parmigiano crostini | |
MINESTRA DEL GIORNO Soup of the Day |
6 |
INSALATE / ANTIPASTI
| INSALATA DELLA CASA | 4 |
Mixed greens, cherry tomatoes, red onions and cucumber |
|
CAPRESE |
9 |
| Slices of fresh mozzarella and vine ripened tomatoes with fresh basil in an olive oil lemon dressing | |
ARTICHOKE GIOVANNI |
9 |
| Artichoke heart halfs filled with Italian breading | |
ANTIPASTO ITALIANO |
14 |
| A platter of imported Italian cured meats, cheeses, vegetables and three color cerignola olives with anchovies | |
ANTIPASTO LISA |
12 |
| An Italian delight!! Soppresata, Prosciutto, artichoke hearts, roasted red peppers, tomato with fresh mozzarella, provolone, portobello mushrooms and sun-dried tomatoes served with a balsamic dressing. | |
INSALATA MANGIA |
SMALL 6 LARGE 10 |
| Roasted yellow and red peppers, artichoke hearts with stems, sun-dried tomatoes, olives and red onions with gorgonzola over mesclun | |
INSALATA DI CESARE |
SMALL 5 LARGE 9 |
| Hearts of romaine with, shaved parmigiano, anchovies and croutons | |
BRUSCHETTA |
6 |
| Toasted Italian bread, topped with chunks of plum tomatoes, onions, garlic, basil and extra virgin olive oil | |
STUZZICHINO |
8 |
| Charcoal- grilled marinated seasonal vegetables served with goat cheese | |
INVOLTINI DI MELANZANE |
9 |
| Roasted slices of eggplant filled with ricotta in a plum tomato sauce and topped with melted fresh mozzarella | |
MITILI AL ZAFFERANO |
9 |
| Mussels sautéed in olive oil, onions, garlic in a saffron plum tomato or white sauce | |
CALAMARETTI FRITTI |
9 |
| Fresh calamari delicately fried served with lemon and marinara sauce | |
FRITTO MISTO |
13 |
| Fresh calamari and gulf shrimp delicately fried served with lemon and marinara sauce | |
GAMBERONI AL FERRI |
13 |
| Grilled shrimp wrapped in prosciutto | |
PIZZA DEL CUOCO |
8 |
| A selection of thin crust pizzaFORMAGGI Mozzarella, gorgonzola, parmigiano and asiago cheeseMARGHERITA Tomato sauce, fresh mozzarella and basilCONTADINO Chicken, spinach, caramelized onion and gorgonzola STAGIONI Tomato sauce, fresh mozzarella, prosciutto, mushrooms, artichokes and black olives MANGIA Tomato sauce, onion, Italian sausage and parmigiana AMERICANA Tomato sauce, mozzarella and pepperoni | |
PASTA
TORTELLINI FARCITI |
16 |
| Head-shaped pasta filled with meat or cheese and tossed in a light cream sauce with prosciutto, mushrooms and peas | |
RAVIOLI ROSA |
13 |
| Spinach and ricotta filled ravioli in a light tomato cream parmigiano sauce | |
GNOCCHI AL POMODORO |
13 |
| Fresh potato dumplings in a homemade pomodoro sauce. | |
SPAGHETTI INTEGRALI |
16 |
| Whole wheat pasta sautéed with spinach, shitakit, and cannellini beans in a caramelized five onion, garlic, and olive oil white wine broth. | |
SPAGHETTI SCOGLIO |
18 |
| Seafood medley served in a saffron plum tomato sauce tossed with pasta | |
LINGUINE MARI E MONTI |
14 |
| Linguine with baby whole clams and mushrooms sautéed in an olive oil, garlic and parsley lemon sauce | |
SPAGHETTI ARABBIATA |
13 |
| Thin long pasta in a spicy tomato sauce with pancetta and red onions | |
PENNE SICILIANE |
12 |
| Tube pasta sautéed with eggplant in a light tomato sauce with melted fresh mozzarella | |
PENNE AL GORGONZOLA |
15 |
| Pasta sautéed with chicken, spinach and sun-dried tomatoes in a light gorgonzola cheese sauce | |
PENNE ALLA VODKA |
14 |
| Macaroncini tossed in the chef’s vodka sauce | |
LINGUINE BOLOGNESE |
14 |
| A tomato sauce with beef, pork and veal served with a linguine noodle | |
PENNE BOSCAIOLA |
15 |
| Penne tossed with Italian sausage, mushrooms, peas and red onions in a tomato cream parmigiano sauce | |
LINGUINE PUTTANESCA |
15 |
| Linguine with calamata olives, capers, anchovies and red onion in a light tomato sauce. | |
LINGUINE ACQUA |
17 |
Linguine with shrimp, zucchini and cherry tomatoes in an olive oil and garlic broth Substitute Whole Wheat, Organic or Gluten Free Pasta |
|
SECOND COURSE - CARNE E PESCE
POLLO SEVATICO |
17 |
| Boneless chicken breast sautéed with wild mushrooms and caramelized onions in a white wine sauce | |
POLLO SICILIANO |
17 |
| Boneless chicken breast sautéed with sun dried tomato, artichoke hearts and asparagus in a marsala sauce | |
POLLO ADRIATICO |
18 |
| Boneless chicken breast sautéed with crab meat and asparagus in a garlic and basil white wine cream sauce | |
VITELLO MARE E TERRA |
21 |
| Medallions of veal topped with shrimp, asparagus and cherry tomatoes in a wine sauce | |
VITELLO DEL VILLAGO |
20 |
| Scaloppini of veal sautéed with sun-dried tomatoes, spinach, mushrooms and onion in a light tomato sauce | |
VITELLO SALTIMBOCCA |
21 |
| Pan-seared medallions of veal, prosciutto and sage in white wine sauce | |
COSTATA DI MANZO |
29 |
| Charcoal-grilled cowboy steak served with roasted garlic mashed potatoes with gorgonzola sauce | |
BISTECCA ALLA PIZZAIOLA |
22 |
| Slices of New York strip steak, pan-seared and finished in tomato sauce | |
BISTECCA ALLA GRIGIA |
24 |
| Grilled 12oz. New York strip steak | |
COSTATE DI ADNELLO |
25 |
| Half rack of lamb topped with sautéed spinach and onion | |
MAIALE QUATTRO ANGOLI |
20 |
| Grilled frenched pork chop topped with leeks and cherry tomatoes served with mashed roasted garlic potatoes | |
GAMBERONI ALLA BRACE |
22 |
| Crusted jumbo shrimp grilled and served over a bed spinach with roasted potatoes | |
GAMBERONI SCAMPI |
23 |
| Jumbo shrimp sautéed in a scampi sauce served with linguine and seasonal vegetables | |
SALMONE AL FERRI |
18 |
| Boneless salmon steak grilled and finished with capers and red onions in a garlic lemon olive oil | |
SALMONE IN PEDELLA |
18 |
| Pan-seared filet of salmon with cherry tomatoes and leeks | |
POLLO O VITELLO PARMIGIANA |
CHICKEN 17 VEAL 21 |
| Chicken breast or veal prepared parmigiana served with spaghetti in a pomodoro sauce | |
