Dinner

Per Cominciare

CARPACCIO DI SALMONE

Fresh Norwegian Salmon, thinly sliced topped with a marinade

of ginger-balsamic vinegar and olive oil. Delizioso

8.50

MOZZARELLA CAPRESE

Fresh mozzarella di bufalo served with ripe beefsteak tomatoes,

fresh basil and extra virgin olive oil. Tradizionale!

8.00

CARPACCIO DI TONNO

Fresh tuna, thinly sliced topped with chopped Italian parsley,

extra-virgin olive oil dressing and a splash of sour cream. Novita!

8.00

FAGIOLI E GAMBERI

Cold shrimp marinated in a tasteful orange juice and fresh coriander,

served with cannelini beans and sauce

8.00

* * *

BOCCONCINO ABBRACCI

A mouth watering specialty of mozzarella melted and toped with

porcini mushrooms, white wine, garlic capers. Oh...che Buono!

8.00

FEGATO D'OCA AL BALSAMICO

Grilled fresh goose liver, prepared with chopped portobello mushrooms,

saut�ed in walnut oil, balsamic vinegar and pinenuts,

served on a bed of wild rice

12.50

GAMBERETI AL PESTO

Shrimp prepared in special pesto sauce and

served with saffron risotto. Piccantino!

8.00

CALAMARI CROCCANTI

Crispy fried calamari and zucchini complemented

with a tangy marinara sauce

6.50

FORMAGGIO CAPRINO

Grilled goat cheese wrapped in red radicchio nestled

on a bed of grilled peppers and endives

8.00

COZZE GRAN SUCCESSO

An award winning recipe involving fresh mussels cooked

in white wine, Italian parsley and diced tomatoes

8.00

Pasta

Pasta dishes can be ordered as appetizers

CANNELLONI ALLA MAURO

Cannelloni filled with roasted veal, vegetables and tomato sauce

9.00

CAPELLINI AL POMODORO E BASILICO

Angel hair pasta with fresh tomatoes and basil

9.50

LINGUINE TRIONFO DI MARE

Linguine served with an array of fish and seafood in a zesty

tomato sauce

14.00

PENNE AL TONNO E RUGOLA

Penne pasta, prepared with Italian tuna, fresh tomatoes and rugola

9.50

SPAGHETTI CON VEGETALI

Whole wheat spaghetti prepared with grilled vegetables and a

splash of tomato sauce

9.00

TORTELLINI ROSATELLI

Tortellini pasta filled with cheese, served with a pink cream sauce

9.50

Entrees

DENTICE CON SHIITAKE

Grilled red snapper served on a bed of field greens and shiitake mushrooms,

topped with parfumed olive oil and balsamic vinaigrette

14.00

FILETTO DI MANZO CON PORTOBELLO TRIFOLATI

Grilled tenderloin of beef topped with sliced portobello mushrooms

prepared with parsley and garlic. Served with Italian fries

14.00

PAILLARD ABBRACCI

Grilled large veal scalloppina topped with herbed olive oil marinade.

Served with Italian fries

14.00

POLLO TRICOLORE

Grilled, pounded breast of chicken, topped with marinated

tomatoes, radicchio and rugola

10.00

SALMONE AL BAROLO E ROSMARINO

Grilled Norwegian salmon with barolo red wine and fresh rosemary

14.00

Dolci-Desserts

5.00

Le Paste

Pasta dishes can be ordered as appetizers

AGNOLOTTI AL PESTO

Homemade agnolotti filled with ricotta and spinach served with

a light cream pesto sauce

15.00

LINGUINI ALLE VONGOLE

Linguine served in a seasoned garlic clam sauce with fresh little clams

15.00

CAPELLINI BASILICO E POMODORO

Angel hair pasta prepared with light tomato sauce, diced tomatoes and fresh basil

13.00

PENNE ALLA GRAPPA

A robust dish of penne prepared with Italian pancetta,

sage, rosemary, grappa and tomato sauce

15.00

LINGUINE AI FRUTTI DI MARE

Linguine prepared in a tasty tomato sauce with an array of seafood

18.00

GNOCCHI AL GORGONZOLA

Homemade traditional potato dumplings served with a light pink gorgonzola cheese sauce

15.00

RAVIOLI AL SALMONE

Homemade ravioli filled with fresh salmon, served in a delicate creamy pink sauce

15.00

FARFALLE CON VERDURE GRIGLIATE

Butterfly shape pasta prepared with olive oil, garlic, diced tomatoes

and a variety of mixed grilled vegetables

14.00

I Risotti

AI PORCINI

An authentic Italian dish combining Italian Arborio rice

fresh porcini mushrooms and Parmigiano cheese

18.00

AI FRUTTI DI MARE

A marvelous dish combining Italian Arborio rice,

a variety of shellfish, fish and tomato sauce

18.50

CON ASPARAGI

Italian Arborio rice enhanced with

Parmigiano cheese and fresh asparagus

18.00

The preparation of Risotto takes 25 Minutes

Therefore we suggest it as a main course only

7/96

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