7.00Scripelle con GelatoMiniature fried doughboys dusted with cinnamon sugar and served with vanilla bean gelato and warm Nutella spread.
7.00Torta CioccolataChocolate cake layered with a rich chocolate ganache and served with a sinful raspberry-chocolate sauce.
7.00Torta di FormaggioHomemade New York style cheesecake in a brown sugar and pecan crust. Served with a fresh strawberry sauce.
7.00TiramisuAmaretto-mascarpone cheese layered between espresso-soaked ladyfingers and cocoa.
7.00Budino di PanettoneBread pudding made with Italian almond panetone (Sweet Bread) and served warm with an amaretto, bourbon, brown sugar and butter glaze. Topped with whipped cream.
7.00Raspberry Crème BrûléeTraditional crème brûlée baked with fresh raspberries and finished with caramelized brown sugar. Served chilled
5.00GelatoServed with a pirouette cookie. Ask server for today’s selection.
Beverages
2.00Espresso
3.00Espresso Grande
4.00Cappuccino
3.00Macchiato
4.00Latte Macchiato
2.00Assorted Teas
Drink
9.00Espresso MartiniTia Maria, Kahlua and Vanilla Vodka blended with fresh espresso.
9.00Cioccolato MartiniGodiva Chocolate Liqueur and Vanilla Vodka blended with crème de cacao.
8.00Crema MartiniBaileys Irish Cream and butterscotch schnapps blended with a splash of cream.
9.00Il PalioSKYY Vodka and Frangelico Hazelnut Liqueur blended with Vanilla Bean Gelato and topped with a splash of Captain Morgan. Shaken and served straight-up
7.00Tuscana CafeCoffee, Frangelico Hazelnut Liqueur, whipped cream and shaved chocolate.
7.00Pasta e Fagioli, BiancoCannellini beans in a silky white sauce with fresh basil, garlic, Parmigiano-Reggiano cheese and Ditalini pasta.
10.00Zuppa di Vongole BiancoNative littlenecks sautéed in a white wine, garlic and fresh herb broth. Served over garlic crostini.
9.00Funghi Portabello ai FerriLarge grilled portabello mushroom caps baked with goat cheese, caramelized onions, roasted peppers and crispy pancetta wheels.
10.00Polpette GrandeExtra 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.
10.00Calamari all’ Aceto BalsamicoFried native calamari tossed with fresh basil, hot cherry pepper rings, diced tomatoes and a balsamic vinegar reduction.
9.00Calamari FrittiClassic fried native calamari served with hot cherry pepper rings and a side of San Marzano marinara sauce.
13.00Prosciutto e FicheCalifornia Black Mission Figs, Prosciutto di Parma, and shaved Parmigiano-Reggiano cheese served over lemon dressed mixed greens. Finished with white truffle oil.
9.00Involtini di MelanzanePan-fried eggplant rolled with Prosciutto di Parma and herbed ricotta cheese then oven-baked with a San Marzano marinara sauce.
13.00Tortino di GranchioPan-seared Italian crab cakes made with jumbo lump crab meat and parmesan cheese. Finished with a red pepper basil cream sauce
16.00Antipasti della CasaChef selection of assorted house antipasti.
Insalata
7.00Cesare
10.00Caprese
9.00Bietola
Pasta
17.00Gnocchi di PatateHandmade potato and ricotta dumplings tossed with San Marzano tomatoes, fresh mozzarella and basil. Topped with Extra virgin olive oil and Parmigiano-Reggiano cheese.
15.00Pennette alla Vodka-Penne pasta tossed with a spicy (mildly hot) pink vodka sauce.Topped with shaved Parmigiano-Reggiano cheese.Options:
Available with wood-grilled chicken breast (+17.00)
18.00Tagliatelle alla BologneseDelicate golden egg noodles tossed with a truly classic Bolognese sauce made with pork, pancetta, sirloin, diced vegetables, tomatoes and a touch of cream.
19.00Frutti di MareShrimp, littlenecks, ocean scallops, white fish and swordfish sautéed in a red clam sauce. Served over a bed of al dente linguine.
18.00Gamberi Fra DiavoloFour jumbo shrimp sautéed in a spicy Fra Diavolo sauce. Served over a bed of al dente linguine
Specialty Drink
Martinis
9.00EspressoTia Maria, Kahlua and Vanilla Vodka blended with fresh brewed espresso.
9.00Creamy EspressoKahlua, Baileys Irish Cream Liqueur, Godiva Mocha Liqueur and Vanilla Vodka, blended with fresh brewed espresso.
9.00Il PalioSKYY Vodka and Frangelico Hazelnut Liqueur blended with vanilla bean gelato and topped with a splash of Captain Morgan. Shaken and served straight-up.
9.00CioccolatoGodiva Chocolate Liqueur and Vanilla Vodka blended with crème de cacao.
8.00CremaBaileys Irish Cream Liqueur and butterscotch schnapps blended with a splash of cream.
8.00White ChocolateSKYY Vodka, Godiva White Chocolate and Godiva Chocolate Liqueur blended with white crème de cacao.
8.00CaribbeanMalibu Coconut Rum, Vanilla Vodka, pineapple juice and a splash of grenadine.
9.00WatermelontiniGrey Goose Vodka and watermelon schnapps blended with sour mix.
9.00PomegranatePama Pomegranate Liqueur, SKYY Citrus Vodka, sour mix and a splash of cranberry juice.
9.00StrawberryStoli Strasberi Vodka, fresh strawberry puree, sour mix and a splash of triple sec.
8.00RaspberryVanilla Vodka, raspberry liqueur and pineapple juice. Served with a sugared rim.
8.00Caramel AppleVanilla Vodka, DeKuyper Pucker Sour Apple Schnapps and butterscotch schnapps blended with cranberry juice. Garnished with a green apple wheel.
8.00Sour AppleSKYY Vodka and DeKuyper Pucker Sour Apple Schnapps blended with a splash of sour mix.
9.00BelliniGrey Goose L’Orange Vodka, DeKuyper Peachtree Liqueur, Prosecco and a splash of pineapple juice.
10.00PearGrey Goose La Poire Vodka, triple sec and a splash of sour mix. Garnished with a pear wedge.
Signature Cocktails
8.00SangriaA delicious blend of red wine and fresh fruit.
8.00Mojito -Bacardi Superior Rum, simple syrup, lime juice, fresh mint and Sprite.
9.00Raspberry Mojito -Bacardi Razz Rum, fresh raspberries, simple syrup, lime juice, fresh mint and Sprite. Served over ice.
7.00Bellini Cocktail -Prosecco, DeKuyper Peachtree Liqueur and a splash of triple sec.
9.00Sparkling GrapeThree Olives Grape Vodka, Prosecco, fresh lime juiceand a splash of cranberry juice.
9.00Ruby CucumberSquare One Cucumber Vodka, St.Germain Elderflower Liqueur, Ruby Red grapefruit juice and a splash of simple syrup. Garnished with cucumber slices.
7.00Pasta e Fagiofi, BiancoCannellini beans in a silky white sauce with fresh basil, garlic, Parmigiano-Reggiano cheese and Ditalini pasta.
10.00Zuppa di Vongole Bianco-Native littlenecks sauteed in a white wine, garlic and fresh herb broth. Served over garlic crostini.
9.00Funghi Portabello ai FerriLarge grilled portabello mushroom caps baked with goat cheese, caramelized onions, roasted peppers and crispy pancetta wheels.
10.00Pofpette grandeExtra 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.
10.00Calamari all Aceto BalsamicoFried native calamari tossed with fresh basil, hot cherry pepper rings, diced tomatoes and a balsamic vinegar reduction.
9.00Calamari FrittiClassic fried native calamari served with hot cherry pepper rings and a side of San Marzano marinara sauce.
13.00Prosciutto e FicheCalifornia Black Mission Figs, Prosciutto di Parma, and shaved Parmigiano-Reggiano cheese served over lemon dressed mixed greens. Finished with white truffle oil.
9.00Invoftini di MetanzanePan-fried eggplant rolled with Prosciutto di Parma and herbed ricotta cheese then oven-baked with a San Marzano marinara sauce.
13.00Tortino di GranchioPan-seared Italian crab cakes made with jumbo lump crab meat and parmesan cheese. Finished with a red pepper basil cream sauce.
16.00Antipasti della CasaChef selection of assorted house antipasti.
Insalata
7.00Cesare
10.00Caprese
9.00Bietofa
Pasta
17.00Gnocchi di PatateHandmade potato and ricotta dumplings tossed with San Marzano tomatoes, fresh mozzarella and basil. Topped with Extra virgin olive oil and Parmigiano-Reggiano cheese.
15.00Pennette affa Vodka-Penne pasta tossed with a spicy (mildly hot) pink vodka sauce. Topped with shaved Parmigiano-Reggiano cheese.Options:
E with wood-grilled chicken breast (+2.00)
18.00Tagtiatette affa BofogneseDelicate golden egg noodles tossed with a truly classic Bolognese sauce made with pork, pancetta, sirloin, diced vegetables, tomatoes and a touch of cream.
19.00Frutti di MareShrimp, littlenecks, ocean scallops, white fish and swordfish sauteed in a red clam sauce. Served over a bed of al dente linguine.
18.00Gamberi Fra DiavofoFour jumbo shrimp sauteed in a spicy Fra Diavolo sauce. Served over a bed of al dente linguine.
Dinner
Antipasti
7.00Pasta E Fagioli, BiancoCannellini beans in a silky white sauce with fresh basil, garlic, parmigiano-reggiano cheese and ditalini pasta.
12.00Zuppa Di Vongole BiancoNative littlenecks sautéed in a white wine, garlic and fresh herb broth. Served over a garlic crostini.
9.00Funghi Portabello Ai FerriLarge grilled portabello mushroom caps baked with goat cheese, caramelized onions, roasted peppers and crispy pancetta wheels.
10.00Polpette GrandeExtra 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.
10.00Calamari All’ Aceto BalsamicoFried native calamari tossed with hot cherry pepper rings, diced tomatoes and a balsamic vinegar reduction.
9.00Calamari FrittiClassic fried native calamari served with hot cherry pepper rings and a side of san marzano marinara sauce.
11.00Mozzarella Di BufalaImported 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.
9.00Involtini Di MelanzanePan-fried eggplant rolled with prosciutto di parma and herbed ricotta cheese then oven-baked with san marzano marinara sauce.
13.00Tortino Di GranchioPan-seared italian crab cakes made with jumbo lump crab meat and parmesan cheese finished with a red pepper basil cream sauce.
16.00Antipasti Della CasaChef’s selection of assorted house antipasti.
Pizza Ai Ferri (Wood-Grilled Pizza)
12.00MargheritaTomato, fresh mozzarella and fresh herbs
10.00CapreseSliced vine-ripe red tomatoes stacked with fresh mozzarella cheese, basil and baby arugula topped with crumbled gorgonzola cheese and a balsamic reduction
7.00CaesarRomaine lettuce tossed in a homemade lemon caesar dressing with croutons and parmigiano-reggiano cheese.
9.00MelagranaBoston bibb lettuce, wild arugula, vine-ripened tomatoes, dried sour cherries, crumbled gorgonzola cheese and candied walnuts tossed in a pomegranate nectar vinaigrette.
10.00BietolaRoasted yellow and red beets, frisee lettuce and toasted almonds tossed with a lemon dijon vinaigrette.Topped with fresh burrata cheese and clover honey
Pasta
18.00Tagliatelle Alla BologneseDelicate 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.
17.00Gnocchi Di SpinaciHousemade spinach and ricotta gnocchi tossed with san marzano pomodoro and fresh basil. Topped with parmigiano-reggiano cheese.
15.00Penne Alla VodkaPenne pasta tossed with a spicy (mildly hot) pink vodka sauce topped with shaved parmigiano-reggiano cheese.Options:
With wood-grilled chicken breast (+2.00)
, With 3 jumbo wood-grilled shrimp (+4.00)
17.00Tortellacci Con ZuccaJumbo 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.
19.00Frutti Di MareShrimp, littlenecks, ocean scallops, white fish and swordfish sautéed in a red clam sauce. Served over a bed of al dente linguine.
17.00Schiaffoni Alla NorcinaSchiaffoni 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
19.00Pollo en TerracottaTwo 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.
17.00Pollo Al RosmarinoTwo 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.
15.00Pollo Alla MilaneseExtra thin chicken cutlets breaded with tuscan crumbs and pan-fried in olive oil. Served with lemon wedges and san marzano marinara sauce.
19.00Maiale Con PerePork tenderloin marinated in garlic and amaretto, wood-grilled and topped with a pear, almond, brown sugar and amaretto glaze.
Carni
19.00SaltimboccaVeal scaloppine pan-sautéed with prosciutto di parma, fresh sage, garlic, marsala wine and a veal demi-glaze.
19.00Scaloppine Di Vitello LimoneVeal scaloppine dredged in egg batter and pan-sautéed in a lemon, caper and white wine sauce.Options:
Prepared with chicken (+17.00)
19.00Scaloppine Di Vitello PorciniVeal scaloppine deglazed with white wine, veal stock and butter. Finished with porcini mushrooms, fresh herbs, cream, parmigiano-reggiano cheese and truffle oil.
29.00Costoletta Di Vitello16oz. Wood-grilled veal chop finished with a crimini mushroom, sherry and veal demi-glaze.
23.00BrasatoBoneless beef short rib braised with wine, vegetables, tomato, garlic and stock. Served over creamy parmigiano-reggiano risotto.
26.00Manzo Di Giuseppe14oz. 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.
Pesce
25.00Aragosta CiopinoNative lobster (in shell), shrimp, littlenecks, baby mussels, swordfish, sea scallops and calamari stewed in a spicy (mildly hot) tomato and vegetable broth served over grilled tuscan crostini and topped with fried onion rings.
22.00Pesce Spada Alla GrigliaThick center cut domestic swordfish grilled over hardwood charcoal and drenched with a caper, roasted yellow tomato, lemon and butter sauce.
26.00BranzinoPan-seared chilean sea bass fillet finished with ocean scallops and a creamy scallion sauce.
19.00Gamberi Con TimoFour jumbo butterflied shrimp sautéed with garlic, vegetable puree and fresh thyme leaves. Served over a bed of creamy parmigiano-reggiano risotto.
Contorni (Sides)
Cavoletti Di BruxellesCaramelized brussel sproutsOptions:
(5.00)
, (9.00)
Melanzane Alla ParmigianaOven-baked eggplant parmesanOptions:
(5.00)
, (9.00)
7.00Scripelle Con GelatoMiniature fried doughboys dusted with cinnamon sugar and served with vanilla bean gelato and warm nutella spread.
7.00Torta CioccolataChocolate cake layered with a rich chocolate ganache and served with a sinful raspberry-chocolate sauce.
8.00Torta Di Formaggia Al ZuccaPumpkin spice cheesecake with a graham cracker and pecan crust topped with candied pecans and a warm caramel sauce.
7.00TiramisuAmaretto-mascarpone cheese layered between espresso-soaked ladyfingers and cocoa.
8.00BudinoChocolate bread pudding. House-made brioche bread baked in chocolate custard with toffee bits. Topped with vanilla bean gelato, toffee bits and a toffee sauce.
7.00Lemon Crème BrûléeTraditional crème brûlée baked with a lemon curd and zest and finished with caramelized sugar. Served chilled with raspberries.
5.00GelatoServed with a pirouette cookie. Ask server for today’s selection.
Beverages
2.00Espresso
3.00Espresso Grande
4.00Cappuccino
3.00Macchiato
4.00Latte Macchiato
2.00Assorted Teas
Drink
10.00Espresso MartiniTia maria, kahlua and vanilla vodka blended with espresso.
10.00Cioccolato MartiniVanilla vodka, godiva chocolate liqueur and dekuyper crème de cacao, served in a chocolate rimmed glass.
10.00Crema MartiniBaileys irish cream liqueur and butterscotch schnapps blended with cream.
9.00Il PalioSkyy vodka and frangelico hazelnut liqueur blended with vanilla bean gelato and topped with a splash of captain morgan. Shaken and served straight-up.
7.00Italiano CafeCoffee, disaronno amaretto liqueur, whipped cream and shaved chocolate.
7.00Tuscana CafeCoffee, frangelico hazelnut liqueur, whipped cream and shaved chocolate
7.00Pasta E Fagioli, BiancoCannellini beans in a silky white sauce with fresh basil, garlic, parmigiano-reggiano cheese and ditalini pasta.
12.00Zuppa Di Vongole BiancoNative littlenecks sautéed in a white wine, garlic and fresh herb broth. Served over a garlic crostini.
9.00Funghi Portabello Ai FerriLarge grilled portabello mushroom caps baked with goat cheese, caramelized onions, roasted peppers and crispy pancetta wheels.
10.00Polpette GrandeExtra 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.
10.00Calamari All’ Aceto BalsamicoFried native calamari tossed hot cherry pepper rings, diced tomatoes and a balsamic vinegar reduction.
9.00Calamari FrittiClassic fried native calamari served with hot cherry pepper rings and a side of san marzano marinara sauce.
11.00Mozzarella Di BufalaImported 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.
9.00Involtini Di MelanzanePan-fried eggplant rolled with prosciutto di parma and herbed ricotta cheese then oven-baked with a san marzano marinara sauce.
16.00Antipasti Della CasaChef selection of assorted house antipasti
Insalata
7.00Caesar
10.00Bietola (Beet)
10.00Caprese
9.00Melagrana (Pomegranate)
Pasta
18.00Tagliatelle Alla BologneseDelicate golden egg noodles tossed with a truly classic bolognese sauce made with pork, pancetta, sirloin, diced vegetables, tomatoes and a touch of cream.
17.00Gnocchi Di SpinaciHouse made spinach and ricotta gnocchi tossed with san marzano pomodoro and fresh basil topped with parmigiano-reggiano cheese.
15.00Pennette Alla VodkaPenne pasta tossed with a spicy(mildly hot)pink vodka sauce. Topped with shaved parmigiano-reggiano cheese.Options:
With wood-grilled chicken breast (+2.00)
19.00Frutti Di MareShrimp, littlenecks, ocean scallops, white fish and swordfish sautéed in a red clam sauce. Served over a bed of al dente linguine.
17.00Tortellacci Con ZuccaJumbo 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.
17.00Schiaffoni All NorcinaSchiaffoni pasta tossed with fresh ground sausage, porcini mushrooms and white truffle oil in a brandy cream sauce. Topped with parmigiano-reggiano cheese.
Specialty Drink List
Martinis
10.00EspressoTia maria, kahlua and vanilla vodka blended with espresso.
10.00Creamy EspressoKahlua, baileys irish cream liqueur, godiva mocha liqueur and vanilla vodka, blended with espresso.
10.00CioccolatoVanilla vodka, godiva chocolate liqueur and dekuyper crème de cacao, served in a chocolate rimmed glass.
10.00The Arch Martini(A tribute to federal hill) pineapple infused stolichnaya vodka, st. germain elderflower liqueur and fresh basil.
9.00PomegranatePama pomegranate liqueur, skyy citrus vodka, cranberry juice, sour mix and a pomegranate sugar rim.
9.00White Grape CosmoThree olives grape vodka and triple sec with white grape juice.
9.00CaribbeanMalibu coconut rum, vanilla vodka, grenadine and pineapple juice.
10.00PearGrey goose la poire vodka, triple sec and sour mix, garnished with a pear wedge.
10.00Mango on AtwellsAbsolut mango vodka, cointreau, st. germain elderflower liqueur, fresh lime and fresh mango puree served chilled with a splash of prosecco.
Hot Drinks
7.00Peppermint Mocha CafeCoffee and kahlua peppermint mocha with whipped cream.
7.00Italiano CafeCoffee, disaronno amaretto liqueur, whipped cream and shaved chocolate.
7.00Tuscana CafeCoffee, frangelico hazelnut liqueur, whipped cream and shaved chocolate.
Seasonal Drinks
9.00Strawberry MartiniStoli strasberi vodka, triple sec and strawberry puree.
9.00Raspberry Truffle MartiniStoli chocolat razberi vodka, baileys irish cream liqueur and a splash of peppermint schnapps.
9.00Pama SparklerPama pomegranate liqueur and prosecco served in a champagne flute with a pomegranate sugar rim.
Signature Cocktails
8.00SangriaA delicious blend of red or white wine and fresh fruit.Options:
Red, White
9.00MojitoBacardi superior rum, simple syrup, lime juice, fresh mint, sprite and fresh sugar cane.
