DINNER & DESSERT MENU

INSALATE

INSALATA MISTA 9
Mixed Baby Greens with Bosc Pear, Balsamic Vinegar, Extra Virgin Olive Oil & Orange Zest

CAPRESE 10.5
Fresh Mozzarella, Tomato, Basil, Extra Virgin Olive Oil

ARUGULA E FINOCCHIO 10
Organic Wild Arugula with Fennel, Shaved Parmigiano & Lemon Vinaigrette

BURRATA 12.5
Served Over Arugula with Cherry Tomatoes

INSALATA DI MARE 17.5
Prawns, Fresh Salmon, Grilled Calamari & Celery on a Bed of Organic Mixed Greens

ANTIPASTI

MOZZARELLA IN CARROZZA 11
Fried Smoked Mozzarella Coated with Crispy Panko Crumbs, Balsamic Glaze & Romaine Salad

VONGOLE AL VINO BIANCO 12
Clams Sautéed in Olive Oil, Garlic, Hot Pepper, White Wine, Topped with Fresh Parsley

CARPACCIO DI MANZO 12.5
Raw Thin Sliced Beef Eye Round with Capers, Shaved Parmigiano, Extra Virgin Olive Oil Topped with Fresh Parsley & Lemon

INVOLTINI DI RADICCHIO AL PROSCIUTTO 13.5
Baked Radicchio & Pear Wrapped in Prosciutto, Topped with Arugula & Goat Cheese

TAGLIERE SALUMI E FORMAGGI 16.5
Parma Prosciutto, Salame, Mortadella, Gorgonzola, Parmigiano & Castelvetrano Olives

PASTA

SPAGHETTI OLIVE E CAPPERI 15.5
San Marzano Tomato Sauce, Gaeta Olives, Capers, Fresh Basil, Extra Virgin Olive Oil

PENNE ALLE MELANZANE 17
Tubed Pasta with Eggplant, San Marzano Tomato Sauce, Fresh Mozzarella & a Touch of Pesto

GNOCCHI AL GORGONZOLA 18
Gnocchi with Mushrooms, Gorgonzola & Walnuts in a Light Cream Sauce

PACCHERI AL RAGU NAPOLETANO 18.5
Large Tubed Pasta with a 5 Hour Beef and Pork Tomato Stew

TORTELLONI ALLO ZAFFERANO 20
Homemade, Filled with Prosciutto & Ricotta, in a Creamy Saffron Sauce, Zucchini & Pancetta

LINGUINE ALLE VONGOLE 18.5
Fresh Clams & Cherry Tomatoes in a Slightly Spicy White Wine Sauce

PAPPARDELLE AL SALMONE 21
Handmade Pappardelle with Smoked Salmon, Prawns and Zucchini in a Light Cream Sauce

RISOTTO AI FRUTTI DI MARE 21.5
Saffron Risotto with Clams, Mussels, Prawns & Calamari

SECONDI

SPIEDINI DI GAMBERI 21.5
Skewers with Prawns Wrapped in Basil & Pancetta, Shallots, Zucchini, Yellow & Red Peppers. Served with Roasted Potatoes

SALMONE AL LIMONE 23
Herbed Salmon with Lemon Sauce, Fingerling Potatoes & Seasonal Vegetables

TAGLIATA DI MANZO 26.5
Pan Seared Skirt Steak Cutlets with Caramelized Shallots & Butternut Squash

CONTORNI

MELANZANE GRIGLIATE 8
Grilled Eggplant with Cherry Tomatoes & Balsamic Glaze

TRIS DI FUNGHI 8
Sautéed Three Mushrooms with Garlic, Pepperoncino & Fresh Chopped Parsley

CAVOLETTI 9
Brussel Sprouts with Pancetta and Lemon Zest

DOLCI

TIRAMISU 8
Savoiardi Soaked in Espresso & Sambuca with Mascarpone

PANNACOTTA 8
Served with a Raspberry & Mango Sauce

CANNOLI 8
Sicilian Style Cannoli with Pistachio & Oranges

WARM CHOCOLATE CAKE 8
Served with Crème Anglaise & Raspberry Coulis

Corkage Fee – 18