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LUNCH
Antipasti
Funghi Ripieni Stuffed Mushroom caps 9
Mozzarella, Pomodori e Peperoni Fresh Mozzarella, Tomato and Roasted Sweet Red Peppers 9
Prosciutto e Melone Imported Italian Ham with Melon 9
Frutti di Mare Assorted Seafood marinated in Olive Oil, Garlic, Fresh Herbs and Lemon 12
Cocktail di Gamberi Steamed Shrimp served with Cocktail Sauce 12
Antipasto Caldo Assorted Hot Appetizers 12
Vongole Arreganate Baked Clams with Seasoned Bread Crumbs 9
Vongole Posillipo Clams in Marinara Sauce 10
Spiedini alla Romana Baked Mozzarella and Bread topped with Anchovy Sauce 10
Calamari Fritti Fried Squid 11
Melanzane Rollatini Rolled Eggplant stuffed with Ricotta and Mozzarella Cheese and baked in Tomato Sauce 11
Melanzane alla Parmigiana Eggplant Parmagiana 11
 
Insalate
Insalata Mista Mixed Greens, Roasted Peppers and Tomatoes with Olive Oil and Vinegar Dressing 8
Arugula e Pomodori Field Lettuce and Tomatoes wrapped with Eggplant, Shaved Parmesan and Tomatoes 9
Insalata alla Cesare Caesar Salad 9
with Grilled Chicken or Shrimp 13
Bietole e Carciofi Salt roasted beets with braised artichokes and toasted walnuts 12
Tricolore con Balsamico Radicchio, Arugula and Endive with Olive Oil and Balsamic Vinegar 10
Insalata Nicosia Leaf Lettuce with Tuna, Roasted Peppers, Olives, Green Beans and Anchovies 12
Pollo con Radicchio Chicken Breast with Radicchio, Leaf Lettuce, Tomatoes in a Dijon Vinaigrette Dressing 13
Insalate di Pera e Gorgonzola Mixed greens with sliced pears and Walnuts in Gorgonzola dressing 11
 
Zuppa 8
Minestrone
Fresh Vegetable Soup
Pasta e Fagioli
Cannellini Beans with Pasta
Minestra di Lenticchie
Lentil Soup with Pasta
Stracciatella alla Fiorentine
Consomme with Egg, Spinach and Romano cheese
Tortellini in Brodo
Meat filled Pasta in Clear Broth
 
Farinacci
Fettucini Filetto di Pomodoro Homemade Noodles with Onion, Proscuitto and Plum Tomatoes 16
Lasagna Alla Napoletana Pasta layered with Meat and Cheese and baked in Tomato Sauce 16
Tortellini alla Panna Meat-filled Pasta in a Cream Sauce with Peas 16
Ravioli or Manicotti Homemade Pasta filled with Cheese 16
Cannelloni alla Fiorentina Thin pasta rolled and filled with Spinach and Veal and topped with Beschemel Sauce 16
Orechiette alla Barese Hat-shaped pasta with Sausage, Peas, Mushrooms and Sundried Tomatoes 16
Gnocchi alla Sorentina Potato Dumplings baked with Ricotta Cheese and Tomato Sauce 16
Spaghetti alla Carbonara Pasta in a Cream Sauce topped with Bacon and Prosciutto 16
Perciatelli alla Puttanesca Thick Spaghetti with Capers, Olives, Garlic and Anchovies in a Plum Tomato Sauce 16
Rigatoni alla Bolognese Tubular Pasta in a Rich Meat Sauce 16
Penne alla Vodka Penne in a Cream Sauce with a touch of Vodka and Tomato 16
Ziti alla Vesuvio Tubular Pasta baked with Ricotta and Mozzarella in a Tomato Sauce 16
Linguine alla Vongole Linguine with Red or White Clam Sauce 17
Penne Portofino Tubular Pasta with Shrimp, Artichokes, And Sundried Tomatoes 18
All grain spaghetti or penne available upon request
Appetizer portion of pasta is $4 less
 
Piatti Principali
Pollo con Balsamico Small pieces of chicken sauteed with Shallots, Vinegar, White wine and Lemon 17
Pollo alla Cacciatore Boneless Chicken simmered with Mushrooms, Proscuitto and Tomato Sauce, served with Pasta 18
Pollo alla Campagnola Chicken and Sausage sauteed with Peppers and Mushrooms 18
Vitello alla Parmigiana Veal Cutlet topped with Mozzarella and Tomato Sauce, served with Pasta 20
Vitello alla Milanese Pan-fried Breaded Veal Cutlet 20
Saltimbocca alla Romano Medallions of Veal topped with Prosciutto in Butter and Sage Sauce 20
Spiedini alla Siciliana Veal rolled and stuffed with Provolone and Proscuitto in a Garlic, Lemon and White Wine Sauce 20
Scampi al Risotto Shrimp broiled with Garlic, Lemon andButter and served with Risotto 20
Gamberi Francese Batter-fried Shrimp sauteed with Butter, Lemon and White Wine 20
Gamberi Primavera Shrimp with Fresh Vegetable in a light tomato sauce 20
Filetto di Salmone alla Griglia Grilled Salmon 21
Dentice Livornese Red Snapper poached with White Wine, Olives, Capers, Anchovies and Tomato 21
All entrees are served with a potato croquette and the chef's choice of vegetable.
Legumi
Broccoli o Scarola Saltati Broccoli or Escarole sauteed in Garlic and Oil 6
Asparagi Gratinata Asparagus baked with Romano Cheese and Butter 7
Broccoli di Rape Affogati Bitter Broccoli with Garlic and Oil 8
Piselli al Prosciutto Peas sauteed with Prosciutto and Onion 6
Zucchini Fritti Fried Zucchini 6
 
 
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123 East 18th Street, New York, NY 10003 Phone: 212-475-9540 Fax: 212-529-1697		 Designed by Restaurant By Click