|
printable menu (PDF)
Vongolette Oreganata o Casino
Vongole al Posilipo o Bianco con Fregola
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, gost cheese, olive oil, and lemon
Insalata di Carciofi
artichoke hearts tossed in virgin olive oil ,lemon on a bed of tricolor salad
Quiche the Italian way
Pollo e Rabe & Mozzarella
Proscuitto, Fresh Mozzarella, Roasted Peppers
Bresaola, Arugula, Reggiano
Margerita
Pomodorini
Saltimbocca
Arugula Cipollini Fontina
Farfalle San Biagio
bowties with white chicken, asparagus tips, sundried tomato, broccoli, zucchini, garlic, touch of parmigiano.
Rigatoni alla Creole
fresh plum tomatoes, prosciutto, ground veal and sausage, mushrooms, shallots, cream and sherry.
Paglia e Fieno
flat spinach and egg pasta, mushrooms, shallots, prosciutto, parmigiano cheese, a touch of cream and wine.
Linguinette Gamberi & Arugula
thin linguini tossed with tender white shrimp, and fresh arugula served in a light plum tomato sauce.
Spaghettini alla Puttanesca
thin spaghetti with plum tomato, gaeta olives, capers, roasted garlic, basil, and a hint of anchovies.
Orechiette Salsiccia Broccoli Rabe
little ear shaped pasta tossed with broccoli rabe, sweet or hot sausage, garlic and virgin olive oil.
Bucatini alla Amatriciana
shallots, prosciutto, pancetta, fresh plum tomato, basil, and dusted with parmigiano.
Pappardelle alla Tage
classic “sugo di carne” meat sauce from Bolonga.
Pollo & Salsiccia Scarpareillo
bone in or bonless chicken, sweet or hot sausage, roasted garlic, shallots, mushrooms and hot cherry peppers.
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.
Pollo al Forno
chicken breast layered with eggplant, roasted tomato, fresh mozzarella then baked, served in a light tomato.
Vitello alla Saltimbocca
scaloppini topped with shaved prosciutto di parma, sage leaf, fresh mozzarella on a bed of sauteed spinach.
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.
Broccoloi di Rabe
Patate e Zucca al Forno
Asparagi Griglia
Spinaci o Escarole
*Consuming raw or undercooked meats, shellfish, or fresh eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
|
|
|
