DINNER ANTIPASTI (Appetizers)
FEGATINI AL BALSAMICO
Chicken livers sauteed w/ mushrooms, onions, in a balsamic vinegar, mix greens.
CARCIOFI ALLA MOSCATO
Crispy artichokes in a mild spicy tomato sauce.
ZUPPA DI COZZE
Prince Edward Island mussels in a spicy marinara broth.
Little neck clams with seasoned bread crumbs.
Burrata mozarella, prosciutto di Parma. GF
POLIPO ALLA GRIGLIA
Grilled octopus, served with Kalamata olives, fingerling potatoes oven roasted tomato and brushed in a garlic lemon salmoriglio.
INVOLTINI DI MELANZANE
Eggplant rolled and filled w/ricotta, spinach, onions in a pink sauce, with melted fontina cheese.
PIZZA OF THE DAY
Daily Pizza Special
DINNER INSALATE (Salads)
INSALATA DELLA CASA
Mixed greens with diced tomatoes, walnuts, baked goat cheese, served with olive oil and red vinegar.
INSALATA DI BARBABIETOLE
Diced golden yellow and red beets, french beans, leeks, sesame seeds, feta cheese in a sherry wine dressing.
INSALATA DI CARCIOFI
Fresh sliced artichokes, baby arugula, white mushrooms and shaved Parmigiano in a lemon dressing.
INSALATA DI CAVOLETTI
Shaved Brussels sprouts, sunchokes, red apple, maple dressing.GF
INSALATA DI CESARE
Classic version of Caesar salad served with crispy Parmigiano, anchovies and croutons
BUCATINI AI CARCIOFI
Bucatini, artichokes, garlic and oil, pecorino cheese.
Homemade ricotta cavatelli pasta w/ marinara sauce, sweet peas, topped w/ diced bufala mozzarella.
Homemade pappardelle in a meat ragu.
AGNOLOTTI AL PROSCIUTTO
Homemade halfmoon-shaped ravioli filled with prosciutto di Parma, cream sauce, white mushrooms, sweet peas.
GNOCCHI ALLE COSTOLETTE CORTE
Homemade potato dumplings w/ short ribs ragu.
Orecchiette with broccoli rabe and crumbled sausage in garlic and olive oil.
RIGATONI ALLA COLLINA
Mountain tomato sauce with eggplant and fresh tomato sauce, ricotta salata.
SPAGHETTI CON POLPETTE
Spaghetti w/ homemade meatballs in a tomato sauce.
LINGUINE ALLA VONGOLE
Linguine with New Zealand cockles in a white clam sauce.
Homemade squid ink taglioni, mixed seafood, spicy marinara sauce.
Homemade scialatelli with caciotta cheese, fresh black pepper.
DINNER SECONDI (Entrees)
Chicken scaloppine, porcini mushrooms, black truffle carpaccio, white wine sauce, broccoli.
Chunks of chicken on the bone sauteed with white wine garlic and sausage, served with broccoli.
POLLO AL BAROLO
1/2 a chicken, boneless, grilled in a shallots Barolo wine sauce with figs. Served with butternut squash and Brussels sprouts.
Veal scallopine with crispy Parmigiano crust, white wine and lemon sauce over French beans.
Breaded veal, marinara, fontina cheese, french beans.
TAGLIATA DI MANZO
Grilled Flat Iron steak, hearbs and olive oil, baby arugula, shaved parmigiano, lemon dressing.
SALMONE AI FRUTTI DI CREMONA
Broiled salmon and brushed with Italian mustard fruit over sauteed spinach.
BRANZINO ALLE MANDORLE
Mediterranean seabass encrusted with almonds in a lemon sauce, served with sauteed French beans.
DINNER CONTORNI (Sides)
Grilled shishito peppers.
PATATE AL FORNO
Roasted potatoes and rosemary herb.
roasted cauliflower w/ breadcrumbs, in garlic and oil.
Whipped mascarpone custard with layer of espresso sponge cake and chocolate sauce.
Biscotti della Nonna
Homemade assorted Tuscan almond cookies.
Torta di Ricotta Tradizionale
Traditional ricotta cheese cake with chocolate sauce.
Spolverato di Cioccolata
Chocolate mousse cake with coffee flavor, served with vanilla ice cream.