to a PDF of our Dinner Menu

Antipasti
Contorni
Sides
12
Judith Point Calamari Affogati
Stewed in San Marzano tomato & basil
garnished with English peas drizzled with extra virgin olive oil
14
Sautéed Spinach
Stuffed Artichoke Hearts
Brioche breadcrumbs, capers, Gaeta olives and minced
San Daniele prosciutto
12
Broccoli Rabe Sauté
“Flying Meatballs ®”
Blended beef and veal with Grana Padano meatballs in
traditional pomodoro, drizzled with basil pesto
10
Prosciutto & Mozzarella di Bufala
San Daniele prosciutto, imported Bufala
mozzarella cheese and tomato
Roasted Fingerling Potatoes
Sautéed Escarole
15
Insalata di Polipo Marinato
Sautéed Mixed Seasonal Mushrooms
European octopus salad
15
Seafood Salad al Dragoncello
Sautéed Dandelion Greens
Poached calamari, shrimp, scallops, octopus and
crabmeat with marinated artichokes and mushrooms
in tarragon emulsion
16
Zucchini Milanese
Oysters Ripiene
Beau Soleil oysters stuffed with crabmeat,
Holland peppers, spinach & pancetta in creamy
brandy sauce and Hollandaise
15
Crudo di Tonno
Cubed Ahi Tuna, Bermuda onions, capers and
Gaeta olives. Marinated with citrus fruit juices
Drizzled with extra virgin olive oil over farro
15
Shrimp and Shitake “alla Griglia”
Maya prawns and Shitake mushroom caps grilled and drizzled
with mixed herb dressing and lemon
15
Asparagus Milanese
Pasta
Pappardelle ai Porcini
Square shaped pasta in a porcini mushroom crème with
bits of Parma prosciutto
23
Carne
Meat
Beef Short Rib “Stracotto”
Slow cooked boneless grass-fed Piemontese short ribs with
Fregula Sarda
34
Kamut Spaghetti con Ventresca
Ancient grain, organic spaghetti tossed with poached
tuna toro, caper berries, black Gaeta olives and teardrop
tomatoes finished with extra virgin olive oil
25
Veal “Ossobuco”
Braised center cut of milk fed veal shank served with risotto
42
Tagliatelle Bolognese
Long egg noodle in a creamy beef Bolognese sauce mascarpone
cheese & English peas
23
Organic Roasted Free-Range Chicken
“Al Mattone”
Half semi-boneless free-range chicken in garlic,
lemon and rosemary served with spinach
29
Maccheroni alla Chitarra
Bottarga & Pistacchio
Guitar string spaghetti in Aglio e olio & Sardinian
Bottarga, crushed pistachio nuts and peperoncino
25
Pork Costoletta Arrosto
All-natural pork rack, oven roasted with golden delicious
apples and grapes in vincotto
30
Linguine Fresche con Scampi e Granchio
Fresh linguine with langostino and crabmeat in tomato concasse
26
Veal Milanese
Thinly pounded loin of veal, breaded, topped with roquette,
tomato, red onion and Parmigiano cheese shavings
35
Trofie con Ragu di Coniglio al Vino Rosso
Trofie pasta quills in rabbit ragout in red wine sauce
23
Veal Chop Forestiera
Linguine con Anduja
Fresh linguine garlic and oil with spicy Calabrese style
Anduja cured sausage
All-natural veal loin chop with pancetta, onions, mixed
seasonal mushrooms potatoes and sage
38
23
Zuppe
Soups
NY Strip Piemontese
All natural (hormone & antibiotic free) New York Strip steak
roasted with sautéed dandelion greens fingerling potatoes
46
Pasta e Fagioli
12
Rack of Lamb in Tre Pepi
Zuppa di Lenticchie
Beluga lentil soup
12
Domestic rack of lamb encrusted with a blend of three
peppercorns in a creamy cognac served with grilled radicchio
38
Pesce
Insalata
Fish
Salads
Roasted Golden Beets & Caprino
Sea Bass “Cannellini e Cime di Rapa”
Our signature Chilean sea bass over sautéed broccoli rabe
and cannellini beans drizzled with extra virgin olive oil
Extra virgin olive oil and raspberry vinaigrette
with goat cheese
13
36
Salmone Croccante con Tarasacco e Borlotti
Seared Wild Salmon over sautéed dandelion greens and Borlotti
beans drizzled with a warm herb dressing
34
Fagiolini e Patate
Blanched arricot vert tossed with Tropea onions, potatoes
and teardrop tomatoes in red wine vinaigrette
13
Capesante in Vellutina di Zucca
Roasted day boat scallops, in a creamy butternut squash
puree with polenta, pancetta and sautéed seasonal mushrooms
32
Tuna Agrodolce con Caponata Siciliana
Yellow fin tuna in a sweet and sour, balsamic vinager reduction
over a bed of vegetable caponata
Spinach, Pancetta and Walnuts
Tender spinach leaves & roasted walnuts tossed with gorgonzola
“Dolce”, crispy pancetta in balsamic vinegar sprinkled
with granulated hard-boiled egg
13
32
Finocchio e Grana
Scrigno di Mare
Semi-shelled lobster, jumbo scallops and Maya
prawns with seasonal mushrooms in a velvety brandy
“Salsa Americana”
Thinly sliced fennel in citrus vinegrette with pomegranate
kernels and Grana padano shavings
13
36
Rapini Insalata
Blanched broccoli rabe salad with lemon
Extra virgin olive oil garlic dressing
Pesce Spada con Vellutina di Porcini
13
Center cut swordfish breaded in a porcini mushroom vellutin
finished with Norcia black truffle butter
34
Insalatina Di Campo
Branzino Come Vuoi
Fresh, whole, roasted Mediterranean sea bass (Choice of Preparation)
* roasted garlic and aromatic herbs
* al pomodoro
* clams and shrimp *add $ 6.00
Blend of Trevisano, endive, upland cress, roquette, mache
and micro greens in a honey truffle balsamic dressing with
shavings of Parmigiano Cheese
14
*not available on Saturday
38
Insalata Di Farro
Spelt salad with celery, Tropea onions, Gaeta olives, Sicilian capers
and teardrop tomatoes
Gamberi Reali al Cognac
Red, Sicilian wild head on Shrimp in brandy sauce
38
13