APPETIZERS

Portobello Cardinale​  |  14
Portobello topped with fresh mozzarella, red peppers and balsamic reduction

Mussels Posillipo  |  16
Mussels in a white or red sauce

Eggplant Lasagna  |  13
Sliced layers of eggplant, baked with mozzarella, tomato and basil

Beef Carpaccio  |  16
Thinly sliced filet mignon, served with arugula, lemon dressing and shaved parmesan 

Burrata  |  15
Creamy mozzarella served with sliced tomatoes, roasted peppers and basil with a touch of extra virgin olive oil 

Calamari a la Griglia  |  15
Grilled baby squid over arugula, tomato and onion salad

Shrimps Gorgonzola  |  17
Broiled jumbo shrimps, lightly breaded with polenta gratin, topped with a gorgonzola sauce

Caprino Milanese  |  15
Flash fried goat cheese over chopped mixed salad

Vongole Al Forno  |  15
Baked clams with seasoned bread crumbs in a white wine and lemon sauce

---

PASTA

Linguini Vongole  |  26
Linguini with white or red clam sauce

Spaghetti Bolognese  |  25
Spaghetti in 100% angus beef ragout sauce, topped with grated parmesan

Pasta Integrale  |  23
Whole wheat pasta with fresh vegetables, in a light garlic and oil sauce

Seafood Ravioli  |  24
Homemade ravioli stuffed with scallops, shrimps, and crab meat in a brandy and pink sauce

Tagliatelle Amatriciana  |  26
Homemade fettuccini with pancetta, fresh tomatoes and onions

Rigatoni A la Melanzane  |  24
Rigatoni with eggplant, spinach and ricotta, topped with melted mozzarella

Penne a la Vodka  |  23
Penne pasta in a pink sauce

Fusilli A la Puttanesca  |  23
Fusilli with garlic, anchovies, capers, black olives and tomatoes, in a white wine sauce

SALAD

House Salad  |  12
​Mixed greens, onions, tomatoes, lemon dressing, and crumbled gorgonzola

Arugula Salad  |  13
Arugula served with hearts of palm, pear, and shaved parmesan, tossed in a lemon vinaigrette

​Caesar Salad  |  13
Romaine lettuce in a creamy caesar dressing with shaved parmesan

Beets Salad  |  13
Beets, potatoes, cucumbers and goat cheese in a balsamic vinegar reduction

Tri Colore Salad  |  15
Traditional arugula, endive and radicchio served with a house made balsamic vinaigrette

---

LAND & SEA

Veal Martini  |  27
Parmesan crusted veal scallopini, in a white wine and lemon sauce

Veal Scaloppini Al Inferno  |  28
Veal Scallopini sautéed with roasted red peppers and hot cherry peppers in a balsamic vinegar reduction

Pork Chop Valdostana  |  32
Pork Chop stuffed with prosciutto, fontina and mushrooms topped with a white truffle sauce

Pork Arrabiata  |  29
Grilled pork chop with potatoes and hot cherry peppers

Pollo A la Carciofi  |  26
Breast of chicken sautéed with gratin artichokes, mushrooms, and onions, served in a white wine sauce

Pollo Balsamico  |  27
Chunks of chicken sautéed with sweet peppers, sausage, portobello in a balsamic sauce

Pollo 141  |  27
Roasted half boneless chicken, topped with dijon mustard and bread crumbs, served with mixed vegetables

Bistecca A la Griglia  |  35
Aged New York Strip

Salmon Mostarda  |  29
Pan seared salmon served with sautéed spinach, in a dijon sauce

Branzino Maremonte  |  32
Filet of branzino served with artichokes, tomatoes, capers, mussels and clams in a white wine sauce

---

DESSERT

Assortment of homemade desserts