cannellini beans in a silky white sauce with fresh basil, garlic, parmigiano-reggiano cheese and ditalini pasta.
Zuppa Di Vongole Bianco
native littlenecks sautéed in a white wine, garlic and fresh herb broth. served over a garlic crostini.
Funghi Portabello Ai Ferri
large grilled portabello mushroom caps baked with goat cheese, caramelized onions, roasted peppers and crispy pancetta wheels.
extra large meatball, made from ground sirloin, veal and pork, topped with san marzano marinara and a large scoop of ricotta cheese. garnished with parmigiano-reggiano cheese and fresh basil.
Calamari All’ Aceto Balsamico
fried native calamari tossed with hot cherry pepper rings, diced tomatoes and a balsamic vinegar reduction.
classic fried native calamari served with hot cherry pepper rings and a side of san marzano marinara sauce.
Mozzarella Di Bufala
imported buffalo mozzarella served with wild arugula, vine-ripe tomatoes and prosciutto di parma. finished with olive oil and shaved parmigiano-reggiano cheese. served with a side of balsamic reduction.
Involtini di Melanzane
pan-fried eggplant rolled with prosciutto di parma and herbed ricotta cheese then oven-baked with san marzano marinara sauce.
Tortino Di Granchio
pan-seared italian crab cakes made with jumbo lump crab meat and parmesan cheese. finished with a red pepper basil cream sauce.
Antipasti Della Casa
chef’s selection of assorted house antipasti.
sliced vine-ripe red tomatoes stacked with fresh mozzarella cheese, basil and baby arugula. topped with crumbled gorgonzola cheese and a balsamic reduction.
romaine lettuce tossed in a homemade lemon caesar dressing with croutons and parmigiano-reggiano cheese
boston bibb lettuce, wild arugula, vine-ripened tomatoes, dried sour cherries, crumbled gorgonzola cheese and candied walnuts tossed in a pomegranate nectar vinaigrette.
roasted yellow and red beets, frisee lettuce and toasted almonds tossed with a lemon dijon vinaigrette. topped with fresh burrata cheese and clover honey.
delicate golden egg noodles tossed with a truly classic bolognese sauce made with pork, pancetta, sirloin, diced vegetables, tomatoes and a touch of cream. topped with parmigiano-reggiano cheese.
Gnocchi Di Spinaci
housemade spinach and ricotta gnocchi tossed with san marzano pomodoro and fresh basil. topped with parmigiano-reggiano cheese.
Penne Alla Vodka
With Wood-grilled Chicken Breast - 17.00
With 3 Jumbo Wood-grilled Shrimp - 19.00
penne pasta tossed with a spicy (mildly hot) pink vodka sauce. topped with shaved parmigiano-reggiano cheese.
Tortellacci Con Zucca
jumbo tortellini filled with butternut squash, amaretto crumbs, caramelized onions, provolone and parmesan cheese tossed in a brown butter and sage sauce. topped with parmigiano-reggiano cheese
Frutti Di Mare
shrimp, littlenecks, ocean scallops, white fish and swordfish sauteed in a red clam sauce. served over a bed of al dente linguine.
Schiaffoni Alla Norcina
schiaffoni pasta tossed with fresh ground sausage, porcini mushrooms and white truffle oil in a brandy cream sauce. topped with parmigiano-reggiano cheese.
Pollo E Maiale
Pollo En Terracotta
two semi-boneless chicken breasts pan-seared with an herb and white wine marinade. oven-baked in terracotta with sweet italian sausage, yukon potatoes, cremini mushrooms, cipollini onions and san marzano tomatoes.
Pollo Al Rosmarino
two semi-boneless chicken breasts marinated in a rosemary, garlic and lemon rub, wood-grilled and finished in the oven with roasted tomatoes, garlic, butter and wine.
Pollo Alla Milanese
extra thin chicken cutlets breaded with tuscan crumbs and pan-fried in olive oil. served with lemon wedges and san marzano marinara sauce.
Maiale Con Pere
pork tenderloin marinated in garlic and amaretto, wood-grilled and topped with a pear, almond, brown sugar and amaretto glaze.
veal scaloppine pan-sauteed with prosciutto di parma, fresh sage, garlic, marsala wine and a veal demi-glaze.
Scaloppine Di Vitello Limone
Prepared With Chicken - 17.00
veal scaloppine dredged in egg batter and pan-sauteed in a lemon, caper and white wine sauce.
Scaloppine Di Vitello Porcini
veal scaloppine deglazed with white wine, veal stock and butter. finished with porcini mushrooms, fresh herbs, cream, parmigiano-reggiano cheese and truffle oil.
Costoletta Di Vitello
16oz. wood-grilled veal chop finished with a crimini mushroom, sherry and veal demi-glaze.
boneless beef short rib braised with wine, vegetables, tomato, garlic and stock. served over creamy parmigiano-reggiano risotto.
Manzo Di Giuseppe
14oz. choice black angus sirloin finished with sea salt and grilled over hardwood charcoal. drizzled with extra fine tuscan olive oil and fresh lemon juice. served with roasted garlic and a side of warm gorgonzola cream sauce.
native lobster (in shell), shrimp, littlenecks, baby mussels, swordfish, sea scallops and calamari stewed in a spicy (mildly hot) tomato & vegetable broth. served over grilled tuscan crostini and topped with fried onion rings.
Pesce Spada Alla Griglia
thick center cut domestic swordfish grilled over hardwood charcoal and drenched with a caper, roasted yellow tomato, lemon and butter sauce.
pan-seared chilean sea bass fillet finished with ocean scallops and a creamy scallion sauce.
Gamberi Con Timo
four jumbo butterflied shrimp sauteed with garlic, vegetable puree and fresh thyme leaves. served over a bed of creamy parmigiano-reggiano risotto.
Contorni (sides)all sides are available for 2 or 4 persons.
Cavoletti Di Bruxelles
caramelized brussel sprouts.
Melanzane Alla Parmigiana
oven-baked eggplant parmesan.
parmesan truffle fries.
Pisseli E Prosciutto
tender baby peas sauteed with prosciutto di parma.
slow-cooked arborio rice folded with parmigiano-reggiano cheese and cream.
Dolce / Sweets
Scripelle Con Gelato
miniature fried doughboys dusted with cinnamon sugar and served with vanilla bean gelato and warm nutella spread.
chocolate cake layered with a rich chocolate ganache and served with a sinful raspberry-chocolate sauce.
Torta Di Formaggia Al Zucca
pumpkin spice cheesecake with a graham cracker and pecan crust. topped with candied pecans and a warm caramel sauce.
amaretto-mascarpone cheese layered between espresso-soaked ladyfingers and cocoa.
chocolate bread pudding. house-made brioche bread baked in chocolate custard with toffee bits. topped with vanilla bean gelato, toffee bits and a toffee sauce.
Lemon Crème Brûlée
traditional crème brûlée baked with a lemon curd & zest and finished with caramelized sugar. served chilled with raspberries.
served with a pirouette cookie. ask server for today’s selection.