Trio of Mozzarellas, Buffalo, Burrata, Fior Di Latte, Aged Pomodoraccio Tomatoes, Toasted Mammamia Bread, D.O.P. Extra Virgin Olive Oil.
Selection of Aged Cheeses, Italian Imported Salumi, Organic Honey Comb, Olive Tapenade and Walnut Crostini.
BURRATA ALL’ARANCIO PICCANTE
Burrata Mozzarella, Spicy Orange Jam, Sardinian Music Bread, Honey-Pollen Reduction
Lightly Buttered and Crispy Fried. Served with Basil Aioli and Marinara Sauce.
Fresh Pan Roasted Maryland Style Jumbo Lump Crab Cakes. Baby Greens, Diced Olives, Tomatoes, Spicy Remoulade and Basil Aioli.
COZZE IN PADELLA
Prince Edward Island Mussels Sautéed in Garlic and Olive Oil Served with Clarified Butter.
Grilled Italian Bread with Tomatoes, Parmesan Cheese, Olive Oil, Garlic and Fresh Basil.
Flatbread Topped with Rosemary, Garlic, Parmesan Cheese, Calabria Peppers and Marinated Pomodoraccio Tomatoes.
CARPACCIO DI MANZO
Thin Slices of Raw Beef Crusted with Black Pepper Served with Shaved Parmiggiano Reggiano Cheese, Spring Mix, Fresh Pears and Mustard Sauce.
Salads & Soups
Mixed Greens with Tomatoes, Carrots, Beets, Cucumbers, Kalamata Olives, Parmesan Cheese and Croutons.
Crisp Romaine Lettuce with Parmesan Cheese and Croutons in Our Caesar Dressing.
TOMATO MOZZARELLA SALAD
Sliced Heirloom Tomatoes, Fresh Mozzarella Cheese and Fresh Basil. Served with Basil Pesto.
HEART OF PALM SALAD
Marinated Hearts of Palm and Cherry Tomatoes with Red Onion. Tossed with Baby Mixed Greens and a Balsamic Vinaigrette. Topped with Pistachio Nuts, Chopped Kalamata Olives and Capers. Served with Focaccia Croutons.
STEAK SALAD WITH GORGONZOLA
Field Green Salad, Mushrooms, Sun Dried Tomato, Spring Onions, Kalamata Olives, Grilled Sliced 6 Oz. Strip Steak, Blue Cheese Dressing.
(From an Old Country Recipe)
From Our Brick, Wood Burning Oven.
MARGHERITA CON MOZZARELLA DI BUFALA
Fresh San Marzano Tomatoes, Buffalo Mozzarella and Fresh Basil.
QUATTRO FORMAGGI CON POMODORI ARROSTO, SALSICCIA E PINOLI
Four Cheeses, Roasted Tomato, Italian Sausage and Pine Nuts.
CAPRICCIOSA CON FUNGHI, CARCIOFI, SALAMINO, OLIVE NERE E PROSCIUTTO
Tomato sauce, Mozzarella Cheese, Pepperoni, Mushroom, Artichokes, Black Olives, and Smoked Ham.
PEPERONCINI SALSICCIA E CIPOLLOTTO
Tomato sauce, Mozzarella Cheese, Sweet Italian Sausage, Braised Leeks, Spicy Calabria Peppers.
TALEGGIO E SPECK
Mozzarella and Taleggio Cheeses, Aged Smoked Speck, Black Mission Figs, Arugula.
TAGLIERINI PEPATI CON GAMBERI
Black Pepper Linguine with Sautéed Shrimp in Olive Oil and Garlic. Served with Sun Dried Tomato, Fresh Arugula, Mascarpone Cheese and White Wine Sauce.
ORECCHIETTE ALLA CALABRESE
Ear Shape Pasta with Broccolini, Crumble Italian Sausage, Slivered Garlic, Calabria Peppers and a Touch of Marinara Sauce.
A Favorite Family Recipe.
LASAGNA DI POLLO E FUNGHI
Grilled Chicken, Mushrooms, Spinach, Garlic and Mozzarella Cheese in a Smoked Gouda Cream Sauce. Touch of Tomato Sauce.
FETTUCCINE VERDI AL RAGU D’ANATRA
Spinach Fettuccini Pasta with a Duck Meats Sauce.
BUCATINI ALLO SCOGLIO
Hollow Spaghetti , Sea Scallops, Mussels, Shrimps, Clams, Calabria Peppers, Fresh Tomatoes, Basil, Touch of Marinara.
RAVIOLO APERTO AL SALMONE
Folded Fresh Pasta Sheet Stuffed with Sautéed Atlantic Salmon, Julienne of Zucchini, Yellow Squash and Carrots in a White Wine Lemon Butter Sauce.
RISOTTO ASPARAGI ZAFFERANO E GRANCHIO
Saffron Risotto with Green Asparagus, Jumbo Lump Crab Meat Finish with Mascarpone Cheese.
CANNELLONI DI POLLO E SALSICCIA
Grilled Chicken, Crumbled Spicy Sausage, Fontina Cheese Rolled in a Pasta Sheet. Served over a Bed of Roasted Red Pepper Alfredo Sauce. Drizzled with Basil Pesto.
RIGATONI CON POLLO
Sliced Grilled Chicken, Roasted Corn, Peas, Tomatoes and Rigatoni Pasta Tossed with a White Wine Cream Sauce. Topped with a Fresh Herb and Romano Cheese Gratin.
RAVIOLI DI SAN DANIELE E FUNGHI ARROSTO
Homemade San Daniele Prosciutto Stuffed Ravioli, Sautéed Shiitake Mushroom, Demi Glaze Sauce
CAPESANTE ALLA SABA
Caramelized Jumbo Sea Scallops Served with Sautéed Spinach and Finished with Aged Wine Must Reduction.
CIOPPINO DI MARE CON PANE ALL’AGLIO
Seafood Stew with Shrimps, Scallops, White Fish, Mussels, Crab Claws and Clams Served with Garlic Toasted Crostini.
SALMONE ANETO E MARSALA
Grilled Atlantic Salmon Served with a Medley of Julienned Vegetables and a Dill, Shallot, Marsala Cream Sauce.
CERNIA IN CROSTA DI AGRUMI
Rosemary and Lemon Zest Crusted Chilean Sea Bass Filet Pan Roasted with Cauliflower Mousse, Grilled Asparagus and Topped with Spicy Orange Sauce.
BRANZINO CON SPINACI E GRANCHIO
Grilled Mediterranean Sea Bass Topped with a White Wine Lemon Capers Sauce, Jumbo Lump Crab Meat, Served with Sautéed Spinach and Cherry Tomatoes.
POLLO ALLA PARMIGGIANA
Breaded Chicken Breast Topped with Tomato Sauce and Mozzarella Cheese with Angel Hair Pasta and Marinara Sauce.
SCALOPPINE AL MARSALA
Veal Scaloppini in a Mushroom Marsala Wine Sauce, Soft Gorgonzola Polenta, Grilled Asparagus.
OSSOBUCO DI MAIALE CON SCALOGNO ARROSTO E POLENTA AL GORGONZOLA
Bourbon Braised Pork Shank with Sautéed Shallots and Mushrooms. Served on a Bed of Gorgonzola Polenta.
CARNE ALLA GRIGLIA
Served with Roasted Potato, Broccolini and Aged Wine Must Reduction sauce.
14 Oz. Milk Feed Veal Chop
12 Oz Prime New York Strip
8 Oz Prime Filet Mignon
MEATBALLS, GRILLED ITALIAN SAUSAGE, GRILLED CHICKEN, SAUTEED JUMBO SHRIMP