Antipasti
Prosciutto di Parma con Parmigiano Reggiano
Prosciutto di Parma with shards of Parmigiano Reggiano cheese
$8.50
Mozzarella in Carrozza,
A classic dish of alternating layers of mozzarella cheese and bread soaked in eggs, deep fried until puffy and gold, served hot with a chopped anchovy sauce
$6.75
Verdure Assortite,
Grilled baby eggplant, boiled beets, blanched green beans, Ericina sauce of chopped tomatoes and herbs; drizzled with extra virgin olive oil and Balsamic vinegar
$7.50
Fagioli alla Toscana,
Tuscan style great northern beans with sage, pancetta, tomato, garlic, drizzled with extra virgin olive oil
$5.50
Rotolo di Melanzane,
Two eggplant roll-ups, sauteed; one stuffed with scamorza affumicata (smoked scamorza cheese) and one stuffed with sauteed mushrooms, served on a pool of tomato sauce
$7.50
Primi Piatti
Pasta Dishes
Scrigno di Venere, ""Venus' Jewel Box,""
A disc of thin housemade pasta stuffed with housemade tagliolini, bescamella sauce, peas, pepper ham and onions, wrapped like a beggar's purse; served on a bed of besciamella sauce and sprinkled with strips of Prosciutto di Parma and Parmigiano Reggiano
$16.00
Cavattelle alla Monopoli,
Cavattelle pasta as done in Monopoli, Puglia, with white beans, mussels, fresh arugula, tomatoes, oregano and extra virgin olive oil; topped with fresh basil and hot pepper flakes.
$15.50
Tagliatelle con Ragu Bolognese,
Classic Bolognese ragu made with ground veal, pancetta, carrots, onions, celery, tomoato paste and milk, tossed with housemade tagliatelle and topped with Parmiggiano Reggiano
$14.50
Orecchiette Del Orto,
Little ears of pasta tossed with a sauce of extra virgin olive oil, garlic, sauteed mushrooms, zucchini, red bell pepper, onions and peas
$13.25
Risotti
Risotto alla Sbiraglia,
Policeman style risotto from the Veneto with poached chicken, chicken stock and grated Parmigiano Reggiano cheese
$15.00
Risotto al Radicchio,
Arborio rice cooked in chicken stock with sauteed Radicchio di Chiogga, pine nuts, topped with Parmigiano Reggiano
$14.75
Risotto ai Funghi,
Arborio rice cooked in chicken stock with fresh Portobello mushrooms sauteed in extra virgin olive oil and a touch of garlic
$15.00
Secondi Piatti
Pollo alla Romana con Peperoni,
Roman style chicken, braised with tomatoes, white wine, prosciutto and fresh marjoram; served with Broccoli Rabe sauteed in extra virgin olive oil and garlic
$15.00
Quaglie con Uva,
Semi-boneless quil pan seared in extra virgin olive oil, with a sauce of red and green grapes, pancetta, Italian brandy, and white wine; served with polenta
$18.50
Filetto di Manzo,
Beef tenderloin, sauteed with lamb demi-glace and dry Marsala, served with pan fried potatoes and buttered carrots
$16.75
Costoletta di Maiale Dorata,
Center cut pork loin chop dredged in grated Parmigiano Reggiano cheese and sauteed in butter; topped with mustard fruits from Cremona, Italy and served with garlic cabbage and oven roasted potatoes
$17.00
Insalata
Insalata di Spinaci,
Spinach salad with Feta cheese, pine nuts, and a lemon vinaigrette
$5.00
Insalata Capricciosa,
Mixed green salad of Hearts of Romaine, Radicchio and Baby Red Oak leaf with anchovy dressing, Roman style
$6.50
