Lunch/Dinner

Caprese

Heirloom tomatoes w/mozzarella, olive oil and balsamic reduction, basil and fennel pollen

Burrata

Seasoned with pignoli nuts, basil and olive oil, wrapped with prosciutto

Polpo Alla Brace

Grilled octopus, with balsamic vinaigrette

Vongole A Mode Nostro

Baked clams topped with our seasoned bread crumbs

Calamari Fritti

Fried calamari dusted with flour and served with our homemade tomato sauce

Cozze In Cappello

Steamed mussels in our traditional tomato sauce server in a bread bowl

Scarola alla Grigli

Grilled escarole with rosemary infused olive oil and white kidney beans

Melanzane Alla Tina

Stuffed eggplant with spinach and mozzarella

Ostriche Crude

Raw oysters

Crudo Di Sogliola

Fluke wrapped in kumquat

Cocktail Di Vongole

Clam cocktail

Insalata di Cavolo Nero

Baby kale salad with poached apples topped with shaved provolone and chopped hazelnut

Insalata Mista

Baby mixed greens with tomatoes, red onions, cucumbers, olives

Insalata D’ arugola

Arugula with sliced pears, chopped walnuts, gorgonzola cheese in a reduction of port and balsamic vinegar

Insalata D’ Aragosta

Fresh lobster with frisee, tomatoes, red onions, cucumbers, fennel

Tagliarini Pomodoro

Homemade style pasta with fresh tomatoes, basil and garlic

Rigatoni Al Ragu di Vitello

Homemade pasta with ground veal and pancetta in tomato sauce

Spaghetti Con Polpette

Fresh spaghetti with meat balls

Sun-dried Zucchini

With Mom's homemade tomato sauce

Zuppa di Pesce

Homemade tagliarini served with clams, mussels, shrimp and monk fish in a light tomato broth

Lasagna della Mamma

Ground beef and a blend of ricotta, parmigiano and mozzarella

Pappardelle Con Coniglio

Pappardelle with rabbit in puree of vegetables

Mezza Luna

Half moon shaped ravioli stuffed with mascarpone cheese and pesto with asparagus, brandy, and chopped walnut sauce

Ravioli Golosi

Stuffed with ground filet of veal topped with crumbled sausage and portobello mushroom sauce

Risotto Alla Zia Minuccia

Arborio rice with porcini mushrooms, fontina, mascarpone, parmigiano and gorgonzola.

Risotto Con Pere E Gorgonzola

Arborio rice with diced pear, gorgonzola cheese and arugula

Eggplant Parmigiana

Chicken Parmigiana

Veal Parmigiana

Pollo Con Funghi

Chicken in a mushroom sauce; porcini, portobello and button mushrooms

Vitello al Limone

Veal with lemon and capers

Costata di Vitello

Porterhouse veal chop with chiodini mushrooms and pancetta

Bistecca ai Ferri

16oz. grilled prime beef topped with balsamic caramelized pearl onions

Costata Corta

Braised short rib with mushroom sauce served over polenta

Filetto di Manzo

Filet mignon topped with demi-glaze, champagne and gorgonzola sauce

Carre d’Angello

Rack of lamb seasoned with homemade spices

Prosciutto Board

Gamberoni

Shrimp scampi with lemon and white wine sauce

Gamberoni Grigliati

Grilled Shrimp served over mixed greens with shaved parmigiano cheese

Salmone

Wild Salmon baked with finely cut roasted peppers and tomatoes

Cernia All’ Abruzzese

Black sea bass topped with tomato, capers, olives and red peppers

Merluzzo Islandese

Icelandic cod served with pistachio puree and a hint of vanilla

Margherita

Mozzarella, tomato and basil

Campagnola

Mushrooms, sausage, mozzarella and tomato

Napoletana

Olives, capers, mozzarella, tomatoes, and anchovies

Sfiziosa

Crust of pizza stuffed with robiola cheese and prosciutto topped with truffle oil

Quattro Formaggi

Gorgonzola, fontina, mozzarella and goat cheese

Stregone

Prosciutto, mozzarella, mushroom, and fresh tomato