Fried Artichokes$12.00Tender artichoke hearts, lightly battered and fried to a golden brown
Bresaola$14.00Thinly sliced air cured beef with fresh arugula and shaved Parmigiano Reggiano
Chef Selection
Mussels$16.00Prince Edward Island mussels steamed with fennel and tomatoes in brodo
Pappardelle Bolognese$32.00Pappardelle pasta with top round veal, mild Italian sausage, ground beef sirloin in a red wine tomato sauce
Puttanesca$28.00Spaghetti in a spicy tomato sauce with anchovies, Kalamata olives* and capers (anchovies are the heart of this dish – no substitutions)
Pompeii$28.00Penne pasta tossed with roasted eggplant and marinara topped with ricotta cheese
Rosetto$30.00Gnocchi dumplings with sausage and roasted red peppers in a tomato cream sauce
Carbonara$30.00Our own Americanized version of the classic dish – Penne pasta with Prosciutto and baby peas in a Parmigiano cream sauce
Lugano$32.00Linguine with smoked salmon, plum tomatoes and spinach in a tomato cream sauce
Shrimp Gremolata$30.00Linguine with gulf shrimp in a lemon, white wine and garlic sauce
Florentine$32.00Sauteed chicken breasts with a spinach and white wine cream sauce
Picatta$32.00Lightly battered chicken breasts in lemon and white wine sauce with capers and artichoke hearts
Marsala$32.00Veal Scallopini sautéed in sweet marsala wine with mushrooms and fresh herbs
Saltimbocca$32.00Veal Scallopini with Prosciutto and sage in a white wine sauce
Salads
House Salad$6.00Baby field greens with seedless cucumbers, grape tomatoes and cici beans
Caesar$14.00Romaine hearts tossed with Caesar dressing, croutons and Parmigiano Reggiano cheese
Arugula Salad$16.00Arugula dressed in Balsamic vinaigrette, with goat cheese, fresh berries, toasted pine nuts and roasted pearl shallots
Beet Salad$16.00Baby field greens tossed in a pomegranate vinaigrette, with roasted beets, candied walnuts and Gorgonzola cheese
Entrees
Parmesan$32.00Breaded chicken breasts or Veal Scallopini topped with marinara and mozzarella and baked