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To Start |
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| Minestrone Soup | Cup 4 |
Bowl 7 |
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| Fresh Cut Vegetables in a Vegetarian Tomato 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 e Fagioli | Cup 4 |
Bowl 7 |
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| Traditional Neapolitan Bean and Pasta Soup | ||||||
| Bruschette Miste | 6 |
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Grilled Tuscan Bread Topped With Seasoned Diced Tomatoes/ |
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| Mixed Affettato | For Two | 13 |
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| A Mixture of Italian Cured Meats served with Olives and Grilled Tuscan Bread | ||||||
| Beef Carpaccio | 10 |
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| Paper Thin Sliced Filet Mignon Topped with 50-Year Old Balsamico / Capers/ Shaved Parmesan |
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| Penn Cove Mussels With Chorizo | 12 |
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| Tomato Broth/ Lemon Zest/ Ouzo Splash / Rouille | ||||||
| Crispy Calamari With Spicy Scallion Sauce | 10 |
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| Sauteed Gulf Prawns | 13 |
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| Sauted Gulf Prawns in a Garlic/ White Wine and Fresh Herb Sauce | ||||||
| Ceviche Siciliano Marinated Halibut & Prawns Topped With Scallions/ Avocado/ Calamata Olives and Lemon-Infused Olive Oil |
10 |
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| Insalate |
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| Insalata Della Casa | 6 |
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| Field Greens / Toasted Walnuts/ Pears & Vinaigrette Dressing | ||||||
| Insalata Genovese | 8 |
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| Romaine/ Boniti Tuna/ Baby Greens Olives/ Cherry Tomatoes & Eggs | ||||||
| Insalata Di Gamberi |
9 |
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| Prawns/ Mozzarella Di Bufala/ Hearts of Romaine Roasted Hazenuts With Tuscan Bread |
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| Arugula Salad | 8 |
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| Baby Arugula With Mozzarella & Roasted Peppers | ||||||
| Insalata Caprese | 9 |
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Sliced Mozzarella Di Bufala and Fresh Tomatoes and Arugula |
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| Ribeye Steak Sandwich | 15 |
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| Served with a Choice Of Insalata Della Casa Or Zuppa | ||||||
| Prosciutto/ Tomato/ Mozzarella Cheese Sandwich | 15 |
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| Served with a Choice of Insalata Della Casa Or Zuppa | ||||||
| Risotto Frutti Di Mare | 15 |
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| Fresh Clams/Mussels/Prawns and Calamari tossed with Garlic,Tomato, and Fresh Basil | ||||||
| Capellini Pomodoro Zia Teresa | 12 |
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| Angel Hair Pasta with a Fresh Tomato Sauce,Basil, and Reggiano | ||||||
| Spaghettini Alle Vongole | 13 |
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| Thin Spaghetti with Sauteed Clams in a White Wine/ Chili Pepper and Herb Sauce |
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| Ravioli Quattro Formaggi | 11 |
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| Seasoned Diced Tomatoes/ Roasted Eggplant/ Grilled Yellow Bell Peppers | ||||||
| Pappardelle Pasta With Rapini and Salsiccia | 13 |
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| Grilled Spicy Italian Sausage and Greens | ||||||
| Gnocchi Al Ragu Di Carne | 13 |
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| Homemade Potato Dumplings Tossed with a Truffle Oil Meat Sauce | ||||||
| To Enjoy |
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| Pollo Gorgonzola in a Galliano Sauce | 13 |
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| Chicken Breast Roasted In Galliano Liqueur with a Gorgonzola Cream Sauce | ||||||
| Pollo Milanese | 13 |
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| Chicken Breast Encrusted in Seasoned Breads Crumb and Sauteed In Virgin Olive Oil Covered with Fresh Arugula and Diced Tomatoes |
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| Sicilian Style Grilled Pacific Wild Salmon | 15 |
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| Topped with Tomato/Garlic/Basil/Lemon Sauce | ||||||
| Fresh Halibut | 15 |
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| Pan Roasted and Topped with a Cherry Tomato/Basil/Olive Oil Sauce | ||||||
| Bistecchina | 16 |
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| Ribeye Steak with Baby Arugula, Mozzarella & Roasted Peppers | ||||||
| Pork Loin Napoletana Style | 12 |
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| Sauteed Pork Madallions Topped with Mozzarella Di Bufala and a Light Tomato/Oregano Sauce | ||||||
Lunch Menu in PDF
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