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Dinner Menu

Antipasti

Handmade Eggplant Rollatini

8.50

(2) - Stuffed with ricotta, plum tomato sauce, topped with mozzarella

Carciofi Friti

12.50

Imported long stem Romano artichokes, panko crusted, flash fried, balsamic syrup, goat cheese fonduta

Imported Burrata

14.50

Imported burrata, olive tapenade, imported peppadew peppers, speck, crostini

Meatballs in Sunday Gravy

10.50

Pork & beef meatballs, house made ricotta, Sunday gravy, crostini

Hot Antipasto

13.50

Eggplant rollatini, jumbo shrimp, stuffed mushroom, Clams casino

Clams Casino

11.50

Caramelized onions, Applewood bacon, roasted peppers, white wine lemon butter

Cold Antipasto

13.50

Marinated artichokes roasted red peppers, olives, prosciutto, soppressata, shaved pecorino, mozzarella, tomato

Calamari Fritti

13.50

Marinara
Add Thai chili Sauce 2.00

Mussels

13.50

Calabrese saffron, Posillipo, or Garlic & white wine

Artisanal Salumi & Cheese Board

A board of assorted local & imported meats & cheeses, with accompaniments, fruit, baguette

For 2: 22.00 | For 4: 32.00

Tableside Fondue

17.00

A blend of Muenster, gruyere, mozzarella, and pecorino Romano cheeses, served with grilled artisan toast
Add truffles 7.00 | Add Dungeness blue crab 10.00

Zuppe

Pasta di Fagioli

7.00

Soup of the Day

P/A

Insalate

Classic Caesar Salad

9.00

For 2: 14.00

Beet & Goat Cheese Napoleon

11.50

Chopped beet layered with goat cheese, fresh mint vinaigrette, crushed pistachios, baby arugula

Blue Cheese & Pear

12.00

Baby arugula, sliced pears, moody blue cheese, in a fresh mint vinaigrette

Steakhouse Wedge

12.00

Iceberg, crispy bacon, chunky blue cheese, blue cheese dressing

Pasta

Pappardelle Fresca

18.00

Sautéed wild mushrooms, blistered cherry tomatoes, spinach, finished in a white wine touch of cream sauce

Orecchiette Quattro Formaggio

19.00

Moody blue, Muenster, mozzarella, & parmigiana cheese blend tossed with orecchiette topped with citrus infused arugula

Lasagna al Forno

21.00

Ricotta, pecorino Romano, seasoned ground beef, Italian sausage, parmesan Reggiano béchamel & Sunday gravy

Chicken Tortellacci

19.00

Homemade pasta filled with chicken, broccoli, ricotta, fresh mozzarella, salsa rosa, topped with fresh mozzarella

Rigatoni Bolognese

21.00

Savory ragu of beef, mirepoix, San Marzano tomatoes, homemade chive & cracked pepper ricotta

Pappardelle di Mare

27.00

Day boat scallops, baby shrimp, artichoke hearts, roasted peppers, spinach, blistered tomatoes, crushed garlic, white wine, butter finish

Frutta di Mare

All entrées served with house salad

Wild Caught Flounder

27.00

Sautéed with artichoke hearts, capers, shallots, lemon butter white wine sauce, roasted potatoes, seasonal vegetables

Herbed Brown Butter Scallops

33.00

U10 Day boat sea scallops, pan seared, sage, cracked pink peppercorn, Himalayan sea salt, brown butter finish, cauliflower cous cous, cherry tomato confit

Shrimp & Scallop Risotto

34.00

Jumbo shrimp, pan seared day boat scallops, over a creamy leek & mushroom risotto, finished with a saffron emulsion

Salmon Caposante

27.00

Stuffed with scallop mousse, Limoncello gastrique, cauliflower cous cous, cherry tomato confit

Seafood Cioppino

35.00

Jumbo shrimp, day boat scallops, wild caught salmon, clams, mussels, calamari, potatoes, served in a San Marzano, anisette, tomato brodo topped with grilled baguette

Pollo

All entrées served with house salad

Chicken Cordon Bleu

22.00

Free range chicken breast, topped with local smoked ham, imported swiss, finished with a roasted shallot, Dijon chive cream sauce, over herb roasted potatoes

Chicken Saltimbocca

23.00

Free range chicken breast, encrusted with sage & prosciutto, finished in a natural herb au jus, creamy leek & mushroom risotto

Chicken Florintina

23.00

Free range chicken breast, topped with sliced tomatoes, wilted spinach, melted mozzarella, and finished in a wild forest mushroom sherry wine demi glaze over herb roasted potatoes

Chicken Classics

18.50

Parmigiana with linguine, Francaise, or Marsala served with roasted potatoes and vegetables

Chicken Limoncello

19.50

Panko battered free range chicken, topped with jumbo asparagus over herb roasted potatoes

Carne & Vitello

All entrées served with house salad

Filetto Rossini e Gorgonzola Crema

36.00

8oz. filet mignon atop Tuscan toast, grilled prosciutto, porcini demi glaze, gorgonzola crema

Sirloin Toscana

34.00

14oz. Black Angus sirloin, brushed with rosemary, char grilled, served over a Tuscan hot pepper hash, wilted baby spinach

Steak au Poivre

35.00

14oz. Black Angus sirloin, pan roasted, shallots, scallions, pink peppercorn, Himalayan sea salt, finished in a cognac demi glaze, touch of cream

Filet Marchand du Vin

35.00

8oz. Black Angus filet mignon, sautéed with wild forest mushrooms, finished in a Barolo demi glaze, home fries, sautéed asparagus

Lamb Shank Ossobuco

34.00

Slow braised lamb shank, red wine mirepoix, served over a bed of creamy saffron risotto, pine nut & arugula gremolata

Veal Milanese

26.00

Milk fed veal scaloppini pounded thin, breaded, pan fried, served over a bed of home fries, topped with an arugula, fresh mozzarella and cherry tomato salad, aged balsamic reduction, charred lemon

Veal Classics

23.50

Parmigiana with linguine, Marsala, or Francaise, served with roasted potatoes, and seasonal vegetables

Veal Sorrentino

23.50

Scaloppini, eggplant slices, prosciutto, mozzarella, sherry wine sauce

Veal Cleopatra

27.00

Pan seared veal scallopini, topped with jumbo shrimp, sliced tomatoes, melted mozzarella, and crushed garlic white wine plum tomato sauce

Executive Chef: Edison Narkaj