Lunch Menu
Primi
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Rucola Con Buffalo Mozzarellaarugula salad with a balsamic vinaigrette served along side fresh buffalo mozzarella and roasted peppers finished with toasted pignoli
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Cuori Lattuga Romanoarinated and grilled hearts of romaine lettuce in a parmigiano and anchovy vinaigrette with toasted hazelnuts
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Tre Colore Con Portobello Milanesearugula, endive and tomato served alongside sautéed portobello mushrooms in a mushroom broth with lemon and shallots
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Cozze Alla Finnochiosteamed mussels in a fennel and tomato brodetto with leeks and garlic bruschetta
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Zuppe Di Lenticchiapureed lentil soup with black truffle and pecorino raviolini
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Zuppe De Fagioli Biancotraditional white bean soup with pennette pasta topped with extra virgin olive oil and grana padano
Farinacie
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Lasagnette Con Vodkatorn ribbons of pasta in a vodka laced sauce with prosciutto and snow peas in a creamy tomato and basil sauce
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Spaghettini Arrabbiatathin spaghetti in a spicy tomato and basil sauce with shiitake mushroom, anchovy and ligurian olives
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Spaghetti Con Rucola E Pomodorospaghetti in a sauce of three different style tomatoes with arugula and goat cheese
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Ravioli Porcini E Tartufiwild mushroom ravioli in a sauce of parmigiano reggiano, cream and black truffles
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Pappardelle Con Osso Buccoribbons of pasta in a braised veal shank and rosemary sauce finished a hint of cream and minced cherry peppers
Mezza
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Dentice Rosemarinafilet of red snapper in a rosemary and garlic sauce with white wine and lemon over seasonal mushrooms
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Gamberi Fra Diavoloecuadorian shrimp sautéed with fresh herbs in a spicy tomato sauce with calabrian chili peppers
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Branzino Alla Grigliamarinated sea bass lightly grilled with scarola sicliana
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Salmone Con Pignolipignoli crusted salmon in a white wine sauce with lemon sauce finished with fresh basil
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Vitello Limoneveal scaloppini with lemon, capers and garlic with roasted pepper and buffalo mozzarella
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Vitello Sorrentinoeggplant, tomato, and fontina topped veal with marsala wine sauce
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Pollo Scarparielloboneless morsels of organic chicken with sausage, rosemary, and fresh sage over broccolli di rapa
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Maiale Toscanalightly pounded pork chop breaded with parmigiano reggiano topped with seasonal salad in a garlic and veal broth
Dinner Menu
Primi
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Cuori Lattuga Romanomarinated and grilled hearts of romaine lettuce in a parmigiano and anchovy vinaigrette with toasted hazelnuts
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Portobello Milaneseparmigiano breaded portobello mushroom served in a light mushroom broth with basil, lemon and shallots
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Antipasti Di Vecchioa combination of prosciutto di parma, bufalo mozzarella, spicy marinated zucchini, and roasted red pepper
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Rucola Con Buffalo Mozzarellaarugula salad with a balsamic vinaigrette served along side fresh buffalo mozzarella and roasted peppers finished with toasted pignoli
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Capesante Con Endivagrilled diver sea scallops over endive in a citrus and olive oil jus, finished with a 20 year old vinegar
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Gamberi Arrabbiataecuadorian shrimp sautèed in a spicy garlic and wine sauce over broccoli di rapa
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Cozze Alla Finnochiosteamed mussels in a fennel and tomato brodetto with leeks ans garlic bruschetta
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Zuppe Di Lenticchiapureed lentil soup with black truffle and pecorino raviolini
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Zuppe Di Fagioli Biancotraditional white bean soup with pennette pasta topped with extra virgin olive oil and grana padano
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Risotto Porciniarborio rice with peas and porcini mushrooms
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Spaghettini Con Pomodoro E Basilicothin spaghetti in a light sauce of tomato and fresh basil
Farinacie
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Ricotta Gnocchi Con Salsiccia E Porcinihomemade ricotta gnocchi with sausage and porcini mushrooms in a light tomato and basil sauce with toasted fennel seed
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Spaghettini Arrabbiatathin spaghetti in a spicy tomato and basil sauce with shiitake mushroom, anchovy and ligurian olives
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Orchiette Con Scarola E Salsiccialittle ears in a spicy garlic and olive oil sauce with escarole, sausage and cherry pepper with a hint of anchovy
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Ravioli Porcini E Tartufiwild mushroom ravioli in a sauce of parmigiano reggiano, cream and black truffles
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Linguini Al Carbonaralinguini in a sauce of shallots, pancetta and guanciale finished with pecorino romano and a touch of chicken broth
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Spaghetti Al Bolognesespaghetti in a traditional meat sauce with fresh sage and sheep milk ricotta
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Fusilli Calabrese Con Pancetta E Cipollihomemade fusilli with pancetta, onions and peperoncini in a light tomato and basil topped with mascarpone cheese
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Pappardelle Con Osso Buccoribbons of pasta in a braised veal shank and rosemary sauce finished a hint of cream and minced cherry peppers
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Lasagnette Con Vodkatorn ribbons of pasta in a vodka laced sauce with prosciutto and snow peas in a creamy tomato and basil sauce
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Risotto Pescatorearborio rice with seafood in a spicy saffron and tomato brodetto
Mezza
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Dentice Rosemarinafilet of red snapper in a rosemary and garlic sauce with white wine and lemon over seasonal mushrooms
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Dentice Marechiarabraised rep snapper in a light plum tomato and saffron brodetto surrounded by clams and mussels
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Gamberi Rivierabutterflied shrimp prepared franchese style in a mustard, lemon and basil broth over sautèed spinach
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Gamberi Fra Diavoloecuadorian shrimp sautèed with fresh herbs in a spicy tomato sauce with calabrian chili peppers
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Branzino Livornesemediterranean sea bass in a light tomato broth with capers, black olives and a hint of anchovy.
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Branzino Alla Grigliamarinated sea bass lightly grilled with scarola sicliana
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Salmone Con Pignolipignoli crusted salmon in a white wine sauce with lemon sauce finished with fresh basil
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Vitello Limoneveal scaloppini with lemon, capers and garlic with roasted pepper and buffalo mozzarella
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Vitello Sorrentinoeggplant, tomato, and fontina topped veal with marsala wine sauce
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Vitello Capricciosalightly breaded veal milanese with parsley, parmigiano and bread crumb topped with an arugula salad
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Pollo Scarparielloboneless morsels of organic chicken with sausage, rosemary, and fresh sage over broccolli di rapa
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Pollo Zingarachicken breast sautèed with cherry peppers, pancetta, olives, and porcini mushrooms with a hint of sherry wine
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Maiale Toscanalightly pounded pork chop breaded with parmigiano reggiano topped with seasonal salad in a garlic and veal broth
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Maiale Giambottatwo 8oz pork chop braised in a spicy sherry wine sauce with capers and country style vegetables.
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Bistecca Gorgonzolamedallions of filets mignon in a dolce gorganzola sauce with broccolli di rapa
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Agnello Grigliagrilled lamb chops in a balsamic and lamb jus over seasonal mushrooms
