INSALATE

INSALATA MISTA 11
Mixed Baby Greens with Bosc Pear, Balsamic Vinegar, Extra Virgin Olive Oil & Orange Zest

CAPRESE 14
Fresh Mozzarella, Tomato, Basil, Extra Virgin Olive Oil

ARUGULA E FINOCCHIO 12
Organic Wild Arugula with Fennel, Shaved Parmigiano & Lemon Vinaigrette

BURRATA 16
Served Over Arugula with Cherry Tomatoes

BARBABIETOLE 16.5
Roasted Beet with Ricotta, Crispy Apple, Watermelon Radish Mint & Goat Cheese

ANTIPASTI

SCIURILLI 16.5
Squash Blossoms Fritters Filled with Mozzarella Served with Spicy Piquillo Sauce

MOZZARELLA IN CARROZZA 15
Fried Smoked Mozzarella Coated with Crispy Panko Crumbs, Balsamic Glaze & Romaine Salad

VONGOLE AL VINO BIANCO 16
Clams Sautéed in Olive Oil, Garlic, Hot Pepper, White Wine, Topped with Fresh Parsley

CARPACCIO DI MANZO 16
Raw Thin Sliced Beef Eye Round with Capers, Shaved Parmigiano, Extra Virgin Olive Oil Topped with Fresh Parsley & Lemon

INVOLTINI DI RADICCHIO AL PROSCIUTTO 19
Baked Radicchio & Pear Wrapped in Prosciutto, Topped with Arugula & Goat Cheese

PASTA

SPAGHETTI OLIVE E CAPPERI 21
San Marzano Tomato Sauce, Gaeta Olives, Capers, Fresh Basil, Extra Virgin Olive Oil

PENNE ALLE MELANZANE 24.5
Tubed Pasta with Eggplant, San Marzano Tomato Sauce, Fresh Mozzarella & a Touch of Pesto

FETTUCCINE ALLA BOLOGNESE 27
Hand Made Fettuccine with Classic Bolognese Souce, Topped with Ricotta & Fresh Basil

PACCHERI AL RAGU NAPOLETANO 26
Large Tubed Pasta with a 5 Hour Beef and Pork Tomato Stew

TORTELLONI ALLO ZAFFERANO 29
Homemade, Filled with Prosciutto & Ricotta, in a Creamy Saffron Sauce, Zucchini & Pancetta

LINGUINE ALLE VONGOLE 27
Fresh Clams & Cherry Tomatoes in a Slightly Spicy White Wine Sauce

PAPPARDELLE AL SALMONE 29
Handmade Pappardelle with Smoked Salmon, Prawns and Zucchini in a Light Cream Sauce

SECONDI

SALMONE AL LIMONE 30
Herbed Salmon with Lemon Sauce, Fingerling Potatoes & Seasonal Vegetables

TAGLIATA DI MANZO 34
Pan Seared Skirt Steak Cutlets with Caramelized Shallots & Butternut Squash

CONTORNI

MELANZANE GRIGLIATE 10
Grilled Eggplant with Cherry Tomatoes & Balsamic Glaze

TRIS DI FUNGHI 10
Sautéed Three Mushrooms with Garlic, Pepperoncino & Fresh Chopped Parsley

CAVOLETTI 12
Brussel Sprouts with Pancetta and Lemon Zest

DOLCI

AFFOGATO 8
Double Espresso with Gelato Alla Vaniglia

TIRAMISU 10
Savoiardi Soaked in Espresso & Sambuca with Mascarpone

PANNACOTTA 10
Served with a Raspberry & Mango Sauce

CANNOLI 10
Sicilian Style Cannoli with Pistachio & Oranges

CHOCOLATE MOUSSE 10
With Espresso & Toasted Walnuts

DESSERT WINE 10

GRAHAM’S 10 YEAR OLD PORT TAWNY
Notes of Roasted Nuts, Caramel, Cinnamon & Red-berried Fruit, Spicy Finish

VERMOUTH DI TORINO, GIACOMO SPERONE 10
Scent of Natural Herbs & Spices, Bright Citrus Notes, Pleasant Bitter-sweet Flavor with Hints of Dried Fruit

Corkage Fee – 25 | Cake Fee (per person) – 2