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printable menu (PDF)
Vongolette Oreganata o Casino
Calamari Fritti
Bruschetta
Pane all Gorgonzola
Crostini Saltimbocca
brick oven bread topped with prosciutto, roasted peppers, fresh mozzarella.
Crostini di Fegatini
sourdough brick oven bread topped with a Tuscan herb chicken liver pate.
Spiedini alla Romano
mozzarella sautéed in a light pomodoro with capers, olives, and sherry.
Bresaola con Arugula
Pomodoro con Gorgonzola e Arugula
Antipasto al Freddo
assorted artisanal cured meats & cheese.
Caprese
fresh mozzarella with ripened tomatoes, roasted peppers, and fresh basil.
*Ceasare
traditional ceasare dressing made to order.
Tuscan Mista
mixed greens, portabello, sundried tomatoes, pignoli nuts, goat cheese, olive oil, and lemon.
Capelli d’ Angelo
angel hair, fresh clams accompanied by tender white shrimp and served in its own broth.
Orechiette Salsiccia e Broccoli di Rabe
little ear pasta with broccoli rabe, sweet or hot sausage, garlic and virgin olive oil.
Rigatoni alla Creole
fresh plum tomatoes, prosciutto, ground veal and sausage, mushrooms, shallots, cream and sherry.
Farfalle San Biagio
bowties with white chicken, asparagus tips, sundried tomato, broccoli, zucchini, garlic, touch of parmigiano.
Gnocchi Toscana
potato pasta ,sweet or hot sausage, prosciutto, shallots, garlic, baby peas, virgin olive oil, dusted with reggiano.
Puttanesca alla Carly
spaghettini tossed with plum tomato, gaeta olives, capers, roasted garlic, basil, a hint of anchovies.
Paglia e Fieno alla Katie
flat spinach and egg pasta, mushrooms, shallots, prosciutto, parmigiano cheese, a touch of cream and wine.
Pappardelle alla Tage
classic “sugo di carne” meat sauce from Bolonga.
Bucatini alla Amatriciana
shallots, prosciutto, pancetta, fresh plum tomato, basil, and dusted with parmigiano.
Linguinette Gamberi & Vongolette
thin linguini tossed with tender white shrimp, little neck clams, served in a light plum tomato sauce.
Tagliatelli alla Roma
pasta tossed with artichoke hearts porcini mushrooms, virgin olive oil and parmigiano.
Pollo & Salsiccia Scarpareillo
bone in or bonless chicken, sweet or hot sausage, roasted garlic, shallots, mushrooms and hot cherry peppers.
Pollo al Forno
chicken breast layered with eggplant, roasted tomato, fresh mozzarella then baked, served in a light tomato.
Pollo alla Romano
bone in or boneless chicken, shallots, prosciutto, mushrooms, baby peas, artichoke hearts, brown sherry sauce.
Pollo alla Calabrese
chicken pieces on the bone braised with roasted peppers, onion, grape tomato and fresh herbs.
Maiale Milanese
lightly breaded boneless loin of pork on a bed of escarole, with roasted garlic yukon gold mashed potatoes.
Pollo o Maiale alla Valdostana
boneless loin of pork, or chicken breast, shaved prosciutto, spinach, topped with mozzarella.
Vitello o Pollo Capricciosa
lightly breaded cutlet tossed with a mix of cold plum tomato, bermuda onions, sweet red & green peppers, virgin olive oil, balsamic vinegar, and topped with fresh mozzarella.
Involtini di Vitello
veal bundles stuffed with fresh asparagus, zucchini, prosciutto, fontina served in a light fresh plum tomato sauce.
Vitello alla Saltimbocca
scaloppini topped with shaved prosciutto di parma, sage leaf, fresh mozzarella on a bed of sauteed spinach.
*Filetto Piccolo alla Panna o alla Barolo
pettite filet, sautéed to your liking with green peppercorns, shittake mushrooms, grappa cream sauce or a porcini mushroom Barolo sauce.
Caruso
fish dusted with seasoned bread crumbs steeped in extra virgin olive oil, lemon, chic peas and fresh herbs.
Venecian
fresh fish topped with a shrimp, roasted tomato, on a bed of sautéed spinach, with a lemon sherry sauce.
Livornesse
fish subtly surrounded with clams, mussels, shrimp, olives, and capers in a light plum tomato sauce.
Gamberi alla Scampi
Frutti di Mare con Fregola
an assortment of clams, mussels, scallops and shrimp braised with tiny semolina granular pasta.
Capesante Arrosta
roasted Nantucket sea scallops and grape tomatoes set on a bed of sautéed escarole.
Broccoloi di Rabe
Patate e Zucca al Forno
Asparagi Griglia
Spinaci o Escarole
Though our menus change frequently, we consistently feature dishes such as:
Ossobuco
Risotto
Lepre (Rabbit)
Maiale (Pork)
Agnello (Lamb)
Polenta Ragus
*Consuming raw or undercooked meats, shellfish, or fresh eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
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