|
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 |
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 |
Ravioli or Manicotti
.............................................................
Homemade Pasta filled with Cheese
|
15.00 |
Cannelloni alla Fiorentina
..................................................
Thin pasta rolled and filled with Spinach
and Veal and topped with Beschemel Sauce
|
15.00 |
Orechiette alla Barese
.......................................................
Hat-shaped pasta with Sausage, Peas,
Mushrooms and Sundried Tomatoes
|
15.00 |
Gnocchi alla Sorentina
.......................................................
Potato Dumplings baked with Ricotta Cheese
and Tomato Sauce
|
15.00 |
Spaghetti alla Carbonara
..................................................
Pasta in a Cream Sauce topped
with Bacon and Prosciutto
|
15.00 |
Perciatelli alla Puttanesca
..................................................
Thick Spaghetti with Capers, Olives, Garlic,
and Anchovies in a Plum Tomato Sauce
|
15.00 |
Rigatoni alla
Bolognese
.....................................................
Tubular Pasta in a Rich Meat Sauce
|
15.00 |
Penne alla Vodka
...............................................................
Penne in a Cream Sauce with a touch of
Vodka and Tomato
|
15.00 |
Ziti alla Vesuvio
.................................................................
Tubular Pasta baked with Ricotta and
Mozzarella in a Tomato Sauce
|
15.00 |
Linguine alla Vongole
........................................................
Linguine with Red or White Clam Sauce
|
16.00 |
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 |
Vitello alla Parmigiana
.......................................................
Veal Cutlet topped with Mozzarella and
Tomato Sauce, served with Pasta
|
19.00 |
Vitello alla Milanese
...........................................................
Pan-fried Breaded Veal Cutlet
|
19.00 |
Saltimbocca alla Romano
...................................................
Medallions of Veal topped with Prosciutto
in Butter and Sage Sauce
|
19.00 |
Spiedini alla Siciliana
..........................................................
Veal rolled and stuffed with Provolone
and Proscuitto in a Garlic, Lemon and White Wine Sauce
|
19.00 |
Scampi al Risotto
...............................................................
Shrimp broiled with Garlic, Lemon and
Butter, served with Rice
|
19.00 |
Gamberi Francese
..............................................................
Batter-fried Shrimp sautéed with
Butter, Lemon and White Wine
|
19.00 |
Calamari Affogati
...............................................................
Squid poached in White Wine and Shallots
|
18.00 |
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 |
Piselli al Prosciutto
.............................................................
Peas sautéed with Prosciutto and
Onion
|
6.00 |
Zucchini Fritti
.....................................................................
Fried Zucchini
|
6.00 |
|
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