To Start |
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| Minestrone Soup | Cup 4 | Bowl 7 |
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| Fresh Cut Vegetables in a Vegetarian Broth Topped with a Pesto Crostini | |||||||
| Crab Bisque | Cup 5 | Bowl 8 |
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| Dungeness Crab/Shallots/Onion and Brandy in a Herbed Tomato Soup | |||||||
| Pasta Fagioli | Cup 4 | Bowl 7 |
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| Traditional Neapolitan Bean and Pasta Soup | |||||||
| Mixed Affettato | For Two | 13 | |||||
| A Mixture of Italian Cured Meats served with Olives and Grilled Tuscan Bread | |||||||
| Beef Carpaccio | 10 | ||||||
| Paper Thin Sliced Filet Mignon Topped with 50-Year Old Balsamico / Capers/ Shaved Parmesan | |||||||
| Penn Cove Mussels With Chorizo | 15 | ||||||
| Tomato Broth/ Lemon Zest/ Ouzo Splash / Rouille | |||||||
| Crispy Calamari With Spicy Scallion Sauce | 10 | ||||||
| Carpaccio Of Tuna | 12 | ||||||
| Diced Tomato/ Calamatas/ Scallions/ Crostino | |||||||
| Ceviche Siciliano | 10 | ||||||
| Thinly Sliced Albacore Tuna Topped With Scallions/ Avocado/ Calamata Olives and Lemon-Infused Olive Oil | |||||||
| Insalate |
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| Insalata Della Casa | 6 | ||||||
| Field Greens with Pears, Toasted Walnuts & Vinaigrette Dressing | |||||||
| Hearts Of Romaine with Gorgonzola Dressing | 9 | ||||||
| Arugula Salad | |||||||
| Garnished with Dates Filled with Goat Cheese /Toasted WalnutAnd Roasted Yellow Peppers | 10 | ||||||
| Mozzarella Di Bufala with Sliced Tomato and Arugula | 10 | ||||||
| Endive Salad | 10 | ||||||
| Endive Spears with Pears /Gorgonzola Cheese and Toasted Walnuts in a Lemon Vinaigrette | |||||||
| Greek Horiatiki Salad ( Village Salad ) | 7 | ||||||
| Tomatoes/Cucumbers/Green Peppers/Onions and Feta Cheese tossed with an Olive Oil /Lemon Vinaigrette | |||||||
|
To Continue |
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| Risotto With Prawns & Saffron | 18 | ||||||
| Arborio Rice Cooked with Saffron/Cream/Cherry Tomatoes & Prawns | |||||||
| Capellini with Maine Lobster | 24 | ||||||
| Angel Hair Pasta Tossed with Velvety Tomato/Cream Sauce and Lobster | |||||||
| Pappardelle with Roasted Eggplant and Chicken | 17 | ||||||
| Wide Egg Noodles With Sun-Dried Tomatoes/Roasted Eggplant and Chicken | |||||||
| Gnocchi Ala Sorrentina | 15 | ||||||
| Potato Dumplings Sauced with Fresh Tomato/Basil/Melted Mozzarella | |||||||
| Black & White Tagliolini | 22 | ||||||
| With Mussels, Clams, Calamari & Prawns in a Tomato Basil Sauce | |||||||
| Ricotta Panzotti | 16 | ||||||
| A Large Ravioli filled with Ricotta Cheese in a Butter-Sage Sauce | |||||||
| Spaghettini Vongole | 16 | ||||||
| Thin Spaghetti with Sauted Fresh Clams in a White Wine /Tomato Sauce | |||||||
| Wild Boar Ragout over Pappardelle Pasta | 18 | ||||||
| Ricotta Salata | |||||||
| Garganelli Puttanesca | 15 | ||||||
| Corkscrew Pasta with Tomato/ Calamatas/ Capers / Anchovies & Garlic | |||||||
| To Enjoy |
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| Grilled - One-half Free Range Chicken | 18 | ||||||
| Crispy Garbanzos/ Calamatas/ Rapini/ Roasted Walnuts | |||||||
| Pollo Ala Napoletana | 20 | ||||||
| Chicken Breast Sauteed and topped with Mozzarella Di Bufala and a Tomato Vellutata Sauce | |||||||
| 8-Hour Braised Lamb Shank in Chianti Reduction | 22 | ||||||
| Roasted Carrots/ Creamy Pappardelle Pasta/ Gremolata/ Fresh Mint | |||||||
| Sicilian Style Grilled Pacific Wild Salmon | 22 | ||||||
| Topped with Tomato/Garlic/Basil/Lemon Sauce | |||||||
| Fresh Halibut | 22 | ||||||
| Pan Roasted and Topped with a Cherry Tomato/Basil/Olive Oil Sauce | |||||||
| Cioppino Alla Genovese | 24 | ||||||
| Seafood-Saffron Broth with Fresh Clams/Mussels/Prawns/Calamari | |||||||
| Pork Loin Scaloppine | 20 | ||||||
| Sauted Pork Loin in a Madera and Porcini Mushroom Sauce | |||||||
| Grilled Ribeye Steak | 26 | ||||||
| Gorgonzola Compound Butter/ Rapini/ Roasted Potatoes & Mushrooms/ Grilled Lemon | |||||||
| Rack Of Lamb | 36 | ||||||
| Herb Crusted Colorado Lamb / Grilled and finished with a Gorgonzola-Port Reduction | |||||||
| Veal Saltimbocca | 24 | ||||||
| Thinly Pounded Veal/Sage and Proscuitto / Sauteed and finished with an Herbed White Wine Sauce | |||||||
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