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Antipasti
Funghi Ripieni ....................................................................
Stuffed Mushroom caps |
8.00 |
Mozzarella, Pomodori e Peperoni Rossi .............................
Fresh Mozzarella, Tomato and Roasted Sweet Red Peppers |
8.00 |
Prosciutto e Melone ...........................................................
Imported Italian Ham with Melon |
8.00 |
Frutti di Mare .....................................................................
Assorted Seafood marinated in Olive Oil, Garlic, Fresh Herbs and Lemon |
10.00 |
Cocktail di Gamberi ............................................................
Steamed Shrimp served with Cocktail Sauce |
10.00 |
Antipasto Caldo .................................................................
Assorted Hot Appetizers |
11.00 |
Vongole Arreganate ..........................................................
Baked Clams with Seasoned Bread Crumbs |
9.00 |
Vongole Posillipo ...............................................................
Clams in Marinara Sauce |
9.00 |
Spiedini alla Romana .........................................................
Baked Mozzarella and Bread topped with Anchovy Sauce |
9.00 |
Calamari Fritti ....................................................................
Fried Squid |
10.00 |
Melanzane Rollatini ...........................................................
Rolled Eggplant stuffed with Ricotta and Mozzarella Cheese and baked in Tomato Sauce |
10.00 |
Melanzane alla Parmigiana ................................................
Eggplant Parmagiana |
10.00 |
Insalate
Insalata Mista ...................................................................
Mixed Greens, Roasted Peppers and Tomatoes with Olive Oil and Vinegar Dressing |
7.00 |
Arugula e Pomodori ...........................................................
Field Lettuce and Tomatoes wrapped with Eggplant, Shaved Parmesan and Tomatoes |
8.00 |
Insalata alla Cesare ..........................................................
Caesar Salad with Grilled Chicken or Shrimp 12.00 |
8.00 |
Insalata Nicosia .................................................................
Leaf Lettuce with Tuna, Roasted Peppers, Olives, Green Beans and Anchovies |
10.00 |
Pollo con Radicchio ............................................................
Chicken Breast with Radicchio, Leaf Lettuce, Tomatoes in a Dijon Vinaigrette Dressing |
10.00 |
Tricolore con Balsamico .....................................................
Radicchio, Arugula and Endive with Olive Oil and Balsamic Vinegar |
8.00 |
Insalate di Pera e Gorgonzola ...........................................
Mixed greens with sliced pears and Walnuts in Gorgonzola dressing |
10.00 |
Bietole e Carciofi ...............................................................
Salt roasted beets with braised artichokes and toasted walnuts |
11.00 |
Zuppa
Minestrone ........................................................................
Fresh Vegetable Soup |
7.00 |
Pasta e Fagioli ...................................................................
Cannellini Beans with Pasta |
7.00 |
Minestra di Lenticchie ........................................................
Lentil Soup with Pasta |
7.00 |
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Stracciatella alla Fiorentine ...............................................
Consommé with Egg, Spinach
and Romano cheese |
7.00 |
Tortellini in Brodo ..............................................................
Meat filled Pasta in Clear Broth |
7.00 |
Farinacci
Fettucini Filetto di Pomodoro .............................................
Homemade Noodles with Onion, Proscuitto and Plum Tomatoes |
15.00 |
Lasagna Alla Napoletana ..................................................
Pasta layered with Meat and Cheeses and baked in Tomato Sauce |
15.00 |
Tortellini alla Panna ...........................................................
Meat-filled Pasta in a Cream Sauce with Peas |
15.00 |
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Ravioli or Manicotti ............................................................
Homemade Pasta filled with Cheese |
15.00 |
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Cannelloni alla Fiorentina ..................................................
Thin pasta rolled and filled with Spinach and Veal and topped with Beschemel Sauce |
15.00 |
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Orechiette alla Barese .......................................................
Hat-shaped pasta with Sausage, Peas, Mushrooms and Sundried Tomatoes |
15.00 |
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Gnocchi alla Sorentina .......................................................
Potato Dumplings baked with Ricotta Cheese and Tomato Sauce |
15.00 |
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Spaghetti alla Carbonara ..................................................
Pasta in a Cream Sauce topped with Bacon and Prosciutto |
15.00 |
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Perciatelli alla Puttanesca .................................................
Thick Spaghetti with Capers, Olives, Garlic, and Anchovies in a Plum Tomato Sauce |
15.00 |
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Rigatoni alla Bolognese .....................................................
Tubular Pasta in a Rich Meat Sauce |
15.00 |
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Penne alla Vodka ..............................................................
Penne in a Cream Sauce with a touch of Vodka and Tomato |
15.00 |
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Ziti alla Vesuvio .................................................................
Tubular Pasta baked with Ricotta and Mozzarella in a Tomato Sauce |
15.00 |
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Linguine alla Vongole ........................................................
Linguine with Red or White Clam Sauce |
16.00 |
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Penne Portofino ................................................................
Tubular Pasta with Shrimp, Artichokes and Sundried Tomatoes
|
17.00 |
|
Any Pasta is available as an Appetizer for less
Whole Wheat spaghetti or penne available upon request. |
Piatti Principali
Pollo con Balsamico ...........................................................
Small pieces of chicken sautéed with Shallots, Vinegar, White wine and Lemon |
16.00 |
Pollo alla Cacciatore ..........................................................
Boneless Chicken simmered with Mushrooms, Proscuitto and Tomato Sauce, served with Pasta |
17.00 |
Pollo alla Campagnola .......................................................
Chicken and Sausage sautéed with Peppers and Mushrooms |
17.00 |
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Vitello alla Parmigiana .......................................................
Veal Cutlet topped with Mozzarella and Tomato Sauce, served with Pasta |
19.00 |
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Vitello alla Milanese ...........................................................
Pan-fried Breaded Veal Cutlet |
19.00 |
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Saltimbocca alla Romano ...................................................
Medallions of Veal topped with Prosciutto in Butter and Sage Sauce |
19.00 |
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Spiedini alla Siciliana .........................................................
Veal rolled and stuffed with Provolone and Proscuitto in a Garlic, Lemon and White Wine Sauce |
19.00 |
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Scampi al Risotto ...............................................................
Shrimp broiled with Garlic, Lemon and Butter, served with Rice |
19.00 |
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Gamberi Francese .............................................................
Batter-fried Shrimp sautéed with Butter, Lemon and White Wine |
19.00 |
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Calamari Affogati ...............................................................
Squid poached in White Wine and Shallots |
18.00 |
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Filetto di Salmone alla Griglia ............................................
Grilled Salmon |
20.00 |
Dentice Livornese .............................................................
Red Snapper poached with White Wine, Olives, Capers, Anchovies and Tomato |
20.00 |
| All entrees are served with a potato croquette and the chef's choice of vegetable. |
Legumi
Broccoli o Scarola Saltati ...................................................
Broccoli or Escarole sautéed in Garlic and Oil |
6.00 |
Asparagi Gratinata ............................................................
Asparagus baked with Romano Cheese and Butter |
7.00 |
Broccoli di Rape Affogati ....................................................
Bitter Broccoli with Garlic and Oil |
8.00 |
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Piselli al Prosciutto ............................................................
Peas sautéed with Prosciutto and Onion |
6.00 |
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Zucchini Fritti .....................................................................
Fried Zucchini |
6.00 |
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