Lunch

Takeout Menu Order


LUNCH ANTIPASTI

FEGATINI DI POLLO PADANA
Chicken livers sautéed w/mushrooms, onions, in a balsamic reduction, served over fresh polenta.
INVOLTINI DI MELENZANE
Eggplant rolled and filled w/ricotta, spinach, onions in a pink sauce with melted fontina cheese.
BURRATA
Burrata mozzarella, prosciutto di Parma. GF
ZUPPA DI COZZE
Price Edward island mussels sautéed w/garlic in a spicy tomato broth.
VONGOLE OREGANATE
Little neck clams with seasoned bread crumbs.
POLENTA AI PORCINI
Fresh polenta, porcini mushrooms, pecorino cheese.
POLPO ALLA GRIGLIA
Grilled octopus, served w/kalamata olives, fingerling potatoes, oven roasted tomato, and brushed in a garlic lemon salmoriglio.
PIZZA OF THE DAY
Ask your server.

LUNCH INSALATE

INSALATA DI CARCIOFI
Fresh sliced artichokes, baby arugula, white mushrooms, shaved parmigiano in a lemon dressing.
INSALATA DELLA CASA
Mixed greens w/ diced tomatoes, walnuts, baked goat cheese, served w/olive oil and red vinegar.
INSALATA CESARE
Classic version of Caesar salad served w/crispy parmigiano, anchovies and croutons.
INSALATA MONTE BIANCO
Pears, Endive, romaine, white mushrooms, caramelized walnuts, sherry dressings. GF
INSALATA DI BARBABIETOLE
Diced yellow golden and red beets in a sherry wine dressing.

LUNCH PASTA

FETTUCCINE AI FUNGHI
Homemade fettuccine, mix mushrooms, fresh parsley, garlic and oil.
PAPPARDELLE ALLA BOLOGNESE
Homemade hand-cut pasta, in a meat ragu.
CAVATELLI PESARESI
Homemade cavatelli, marinara sauce, sweet peas, fresh mozzarella.
TAGLIOLINI NERI
Squid ink pasta w/ mixed seafood in a spicy marinara sauce.
GNOCCHI ALLE COSTOLETTE CORTE
homemade gnocchi W/ short ribs ragu.
SCIALATELLI CACIO E PEPE
Homemade scialatelli w/ caciotta cheese and fresh black pepper.
ORECCHIETTE BARESI
Orecchiette w/broccoli rabe, crumbled sausage, in garlic and olive oil.
FUSILLI AL SALMONE
Fusilli w/ vodka sauce and salmon.
SPAGHETTI CON POLPETTE
Spaghetti w/tender meatballs in a tomato sauce.
LINGUINE ALLE VONGOLE
Linguine, New Zealand cockles, white clam sauce.

LUNCH SECONDI

POLLO PAILLARD
Chicken breast over tricolore salad, in a lemon dressing.
POLLO SCARPARIELLO
Chunks of chicken on the bone sautéed w/white wine, garlic and sausage, served with broccoli.
VITELLO MARTINI
Veal scallopine encrusted with parmigiano, white wine, lemon sauce over french beans.
SALTINBOCCA ALLA ROMANA
Sauteed veal scaloppine w/ gorgonzola sauce, over spinach.
SALMONE FRUTTI DI CREMONA
Broiled salmon brushed w/Italian mustard fruit over sautéed spinach.
BRANZINO ALLE MANDORLE
Mediterranean sea bass encrusted in almonds in a lemon sauce served w/French beans.