9.00Calamari FrittiFried breaded baby squid tossed with sun dried tomatoes, basil, cherry peppers and balsamic dressing
9.00Bruschetta TrioHouse made ricotta with sweet and spicy pepper dew jam, white beans with pancetta, and chopped vine ripe tomatoes with garlic and basil, all served over grilled garlic crostini
10.00Cozze in BrodoPei mussels simmered in a fennel and sweet onion broth, finished with cherry tomatoes and basil, served with grilled garlic crostini
12.00Pasticcino Di GranchiJumbo lump meat crab cake drizzled with a lemon aioli
8.00Arancini Di RisottoCrispy risotto balls blended with gorgonzola cheese served over tomato basil sauce
14.00Antipasto MistoChef’s choice of assorted meats, cheeses and vegetables
Zuppa
5.00Zuppa Del GiornoOur daily preparation
7.00Zuppa Di Gamberi E AragostaHomemade shrimp and lobster bisque
Insalate
9.00Insalata CapreseLayers of vine ripe tomato and house made mozzarella finished with balsamic reduction and evo
9.00Insalata Di PereSliced pears and crumbled goat cheese with mixed greens and candied pecans tossed in a pomegranate vinaigrette
7.00Insalata Di PanazallaTomatoes, croutons, cucumbers and baby greens tossed in a red onion vinaigrette
8.00Insalata CesareRomaine, radicchio and croutons, tossed in a house made anchovy dressing
Panini E Pizza
12.00Pizza PereWhite pizza topped with prosciutto di parma, crumbled gorgonzola, think sliced bosc pears, and finished with aged balsamic
Pizza FunghiWhite pizza with roasted wild mushrooms, crumbled goat cheese, amd drizzled with aged balsamic 11
11.00Pizza RocolaWhite pizza topped with fresh house made mozzarella, vine ripe tomato, and wild arugula
12.00Pizza BologneseHouse bolognese sauce, pomodoro, and shredded mozzarella finished with parmigiano reggiano
9.00Panino PolloGrilled chicken breast, crispy wild arugula and shaved red onion, on a toasted ciabatta
9.00Panino CalabriaThinly sliced sweet soppre-satta and extra sharp provolone, on a toasted ciabatta with fresh baby greens, and a pepper dew jam
12.00Panino FilettoGrilled tenderloin tips, sliced thin and topped with gorgonzola cheese on a toasted ciabatta with wild arugula and aged balsamic
Pasta
15.00Ravioli Di RicottaHouse made ricotta stuffed ravioli with plum tomato fondue, a touch of roasted garlic and finished with fresh herbs.
14.00Spaghetti Alla CarbonaraCrispy pancetta and sweet peas in a rich parmesan cream sauce tossed with spaghetti
15.00Pappardella BologneseOur signature meat sauce, simmered with pomodoro and a touch of cream tossed with papperdella pasta and garnished with shaved ricotta salata
16.00Agnolotti Con AragostaHouse made lobster ravioli served in a pink sherry cream sauce with fresh basil
15.00Spaghetti Con VongoleBaby clams sauteed in a white wine garlic sauce with cherry tomatoes and fresh oregano
16.00Gamberi E ScampiGulf shrimp poached in a garlic butter sauce served over capellini with shaved asparagus
14.00Gnocchi Al FornoHouse made potato gnocchi tossed with pomodoro sauce and basil topped with fresh mozzarella and baked golden brown
Secondi Piatti
18.00Risotto Al GolfoNative scallops, gulf shrimp, prince edward island mussels and baby clams, simmered with cherry tomatoes and folded with our house made basil pesto risotto
18.00Pettini Con PistacchioPan seared pistachio encrusted sea scallops topped with a lemon white wine butter sauce, garnished with a wild arugula and lemon salad
16.00Merluzzo Al FornoOven roasted cod loin with a jumbo lump crab stuffing finished with lemon butter sauce, served over grilled asparagus
17.00SalmonePan seared crispy skin salmon, topped with a jumbo lump crab salsa and served over grilled asparagus
12.00Pollo Alla MarsalaSauteed chicken breast and wild mushrooms in a rich marsala sauce, served with penne pasta
12.00Pollo Alla ParmigianaExtra thin breaded chicken cutlets baked with mozzarella and asiago cheese, finished with house pomodoro and penne pasta in a tomato basil sauce
17.00Vitellina SaltimboccaVeal scaloppine sauteed in a white wine demi-glace, topped with prosciutto di parma, sage and house made fresh mozzarella, served with oven roasted potatoes
9.00Calamari FrittiFried breaded baby squid tossed with sun dried tomatoes, basil, cherry peppers and balsamic
9.00Bruschetta TrioHouse made ricotta with sweet and spicy pepper dew jam, white beans with pancetta, and chopped vine ripe tomatoes with garlic and basil, all served over grilled garlic crostini
8.00Arancini Di RisottoCrispy risotto balls blended with gorgonzola cheese served over tomato basil sauce
12.00Pasticcini Di GranchiThree jumbo lump crab cakes, garnished with wild arugula and drizzled with lemon aioli
9.00Pizza Alla GrigliaMini grilled pizza topped with proscuitto di parma, shredded mozzarella, crumbled gorgonzola, roasted figs and finished with aged balsamic
10.00Cozze in BrodoPei mussels simmered in a fennel and sweet onion broth, finished with cherry tomatoes and basil, served with grilled garlic crostini
12.00Filetto Di DianaBeef tenderloin and portabella mushrooms sautéed in a brandy dijon sauce, over grilled garlic bread
9.00Mozzarella FrittaHouse made fresh mozzarella lightly coated in seasoned panko crumbs, fried golden brown and served over house pomodoro sauce
11.00Tre FunghiTrio of oven roasted portabella mushrooms caps stuffed with; lump crabmeat and Italian bread crumbs, balsamic onions and goat cheese, and sweet Italian sausage and bell pepper.
14.00Salume E FormaggiChefs choice of imported meats, cheeses, olives and marinated vegetables, served with crostini
Zuppa
5.00Zuppa Del GiornoOur daily preparation
7.00Zuppa Di Gamberi E AragostaHomemade shrimp and lobster bisque
Insalate
9.00Insalata CapreseLayers of vine ripe tomato and house made mozzarella finished with balsamic reduction and evo
9.00Insalata Di PereSliced pears and crumbled goat cheese with mixed greens and candied pecans tossed in a pomegranate vinaigrette
7.00Insalata Di PanzanellaCherry tomatoes, croutons, cucumbers and baby greens tossed in a red onion vinaigrette
8.00Insalata CaesarRomaine, radicchio and garlic croutons, tossed in a house made lemon anchovy dressing
Pasta
25.00Gamberi E Aragosta ScampiGulf shrimp and fresh lobster poached in a garlic butter sauce served over capellini with shaved asparagus
18.00Spaghetti Alla CarbonaraCrispy pancetta and sweet peas in a rich parmesan cream sauce tossed with spaghetti
19.00Pappardella BologneseOur signature meat sauce, simmered with pomodoro and a touch of cream tossed with papperdella pasta and garnished with shaved ricotta salata
Spaghetti Con VongoleBaby clams sautéed in a white wine garlic sauce with roasted plum tomato and fresh oregano 19.
21.00Ravioli Di RicottaHouse made ricotta stuffed ravioli with plum tomato fondue, a touch of roasted garlic and finished with fresh herbs and parmigiano reggiano
19.00Gnocchi CasalingaHouse made sweet potato gnocchi tossed in a brandy cream sauce with shaved fennel, vidalia onion and finished with baby spinach
18.00Gnocchi Al FornoHouse made potato gnocchi tossed with pomodoro sauce and basil topped with fresh mozzarella and baked golden brown
18.00“Lasagna” Di VegetaliBreaded eggplant, squash and zucchini layered with marinara, pesto and three cheeses
25.00Agnolotti Con AragostaHouse made lobster ravioli served in a pink sherry cream sauce and garnished with fresh butter poached lobster
Pesce
25.00Risotto Al GolfoNative scallops, gulf shrimp, prince edward island mussels and baby clams, simmered with cherry tomatoes and folded with our house made basil pesto risotto
26.00Pettini Con PistacchioPan seared pistachio encrusted sea scallops topped with a lemon white wine butter sauce, garnished with a wild arugula and lemon salad
23.00Merluzzo Al FornoOven roasted cod loin with a jumbo lump crab stuffing finished with lemon butter sauce, served over grilled asparagus
24.00SalmonePan seared crispy skin salmon, topped with a jumbo lump crab salsa and served over grilled asparagus
29.00CioppinoGulf shrimp, native scallops, fresh lobster meat, prince edward island mussels and baby clams simmered in savory tomato, fennel and sweet onion broth, served over grilled garlic crostini
Pollo E Carne
25.00Vitellina SaltimboccaVeal scaloppine sautéed in a white wine demi-glace, topped with prosciutto di parma, sage and house made fresh mozzarella, served with oven roasted potatoes
28.00Vitellina Alla ReginaVeal scaloppine sauteed in a pink sherry cream sauce, garnished with fresh butter poached lobster meat and penne pasta
26.00Coniglio CacciatoreSlow roasted rabbit with peppers, sweet onions, sundried tomatoes and fresh herbs, served over crispy polenta
19.00Pollo Alla MarsalaSauteed chicken breast and wild mushrooms in a rich marsala sauce, served with penne pasta
19.00Pollo Alla ParmigianaExtra thin breaded chicken cutlets baked with mozzarella and asiago cheese, finished with house pomodoro and penne pasta
26.00Osso Buco Alla MarsalaProvimi veal shank braised in a rich marsala demi-glace served over creamy saffron orzo and topped with a citrus gremolata
29.00Costoletta Alla Valdostana16oz breaded veal chop stuffed with prosciutto di parma and fontina cheese, served with oven roasted potatoes and a porcini mushroom sauce
28.00Bistecca Alla MamaGrilled 14oz sirloin steak, topped with a white wine garlic butter and pepperoncini, served with oven roasted potatoes
29.00Filetto Di ManzoGrilled 10 oz. Filet mignon served over crispy polenta, with whipped gorgonzola butter and a barolo wine reduction
32.00Fettine Alla ReginaThin sliced beef tenderloin sautéed in a pink sherry cream sauce, garnished with fresh butter poached lobster meat and penne pasta
Contorni
5.00PolentaCrispy herb dusted polenta with a roasted garlic aioli
5.00Asparagi Alla GrigliaGrilled asparagus with virgin olive oil and sea salt
5.00Broccoli Di RabeSauteed broccoli rabe with shaved garlic and a touch of hot pepper
5.00Crema Di OrzoOrzo pasta with three cheeses and cracked black pepper
5.00RisottoCreamy risotto with parmegiano reggiano chees
5.00Cavoli Di BruxellesPan roasted brussel sprouts, with crispy pancetta
Drink List
Cocktails
9.00Songo SangriaOur signature recipe offered in red, white or blueOptions:
Red, White, Blue
12.00Super Tuscan MartiniPremium vodka joins forces with a brancaia "tre" super tuscan reduction slightly sweetened, resulting in a deep wine flavored cocktail with a kick, a wine lovers martini
9.00Azzurra Doilepremium vodka soaked in pineapple shaken, with a dash of blue Curacao
9.00Pomegranate MartiniPremium raspberry vodka with fresh pomegranate juice and a splash of cranberry
12.00Italian MargheritaPatron silver, triple sec, and, amaretto with sweet and sour topped off with a sugar or salted rimOptions:
Sugar, Salted rim
9.00Bella Tramonto BelliniSparkling mionetto il rose poured over chambord and peach puree
10.00Pomaberry DaiquiriMyers dark rum, triple sec, freshly squeezed lime juice with splashes of; pomegranate, cranberry and grapefruit juice
12.00Espresso Martiniremium vanilla vodka. Baliey’s, frangelico and freshly brewed espresso
8.00Venetian Sunset MimosaClean slate risleing wine, orange juice with splashes of sprite and grenidine
12.00Antipasti Bloody MaryKettle one vodka, our homemade mix, dressed with a skewer of celery, green olives, lemons, limes and pepperoni
95.00Concha Y Toro "Don Melchor" Cabernet Sauvignon
90.00Schild "Reserve" Shiraz
95.00Torbreck "the Struie" Shiraz
195.00Torbreck "Runrig" Shiraz
95.00Torbreck "the Factor" Shiraz
95.00Two Hands "Bella's Garden" Shiraz
Dessert
150.00Chateau D'Yquem
65.00Kracher
120.00Far Niente Dolce
Sunday Brunch
Buffet
9.00Scrambled Eggs
9.00Bacon
9.00Home Fries
9.00Assorted Breads
9.00Garden Salad
9.00Cereal
9.00Coffee
9.00Juice
A La Carte
8.00Pancakes BasilicaTopped with strawberries, candied pecans and basil whipped cream
10.00Brioche Stuffed French ToastFilled with orange mascarpone and topped with a tuaca maple glaze
12.00New England Crab and Shrimp MeltSauteed shrimp and crab meat, red onion, celery, and red pepper, with a cream cheese spread served open faced on fresh baked brioche
12.00Grilled Salmon Cobb SaladGrilled salmon, mesculin greens, hard boiled egg, grilled artichokes, olives, roasted potatoes and grilled asparagus with a citrus dressing
10.00Traditional Eggs BenedictGrilled focaccia, poached egg and canadian bacon topped with our house hollandaise
10.00Caprese BenedictGrilled focaccia, vine ripe tomato, house made mozzarella, poached egg with balsamic hollandaise
10.00Vegetable OmeletteCaramelized onions, roasted red peppers, mushrooms, asparagus, mozzarella and asiago cheese
15.00Steak–N- EggsGrilled 12oz sirloin, with 2 eggs sunny side up, topped with hollandaise sauce
10.00Abruzzese FrittataSweet sausage, onions and peppers
10.00Crepes PiedmontNutella, strawberries and cream
10.00Crepes MontovaneCaramelized pears and goat cheese
15.00Gulf Shrimp ScampiGulf shrimp poached in a garlic butter sauce served with shaved asparagus over capellini
Sides
3.00Scrambled Eggs
3.00Toasted Focaccia
3.00Cereal and Milk
3.00Bacon
3.00Italian Sausage
3.00Penne Marinara
Pre - Fixed Lunch
Antipasti
Calamari FrittiFried breaded baby squid tossed with sun dried tomatoes, basil, cherry peppers and balsamic dressing
Arancini Di RisottoCrispy risotto balls blended with gorgonzola cheese served over tomato basil sauce
Insalata CapreseLayers of vine ripe tomato and house made mozzarella finished with balsamic reduction and evo
Insalata CesareRomaine, radicchio and croutons, tossed in a house made anchovy dressing
5.00Zuppa Del GiornoOur daily preparation
Zuppa Di Gamberi E AragostaHomemade shrimp and lobster bisque
Secondi Piatti
12.00Pizza PereWhite pizza topped with prosciutto di parma, crumbled gorgonzola, think sliced bosc pears, and finished with aged balsamic
Spaghetti Alla CarbonaraCrispy pancetta and sweet peas in a rich parmesan cream sauce tossed with spaghetti
Pappardella BologneseOur signature meat sauce, simmered with pomodoro and a touch of cream tossed with papperdella pasta and garnished with shaved ricotta salata
Gnocchi Al FornoHouse made potato gnocchi tossed with pomodoro sauce and basil topped with fresh mozzarella and baked golden brown
SalmonePan seared crispy skin salmon, topped with a jumbo lump crab salsa and served over grilled asparagus
12.00Pollo Alla MarsalaSauteed chicken cutlets and wild mushrooms in a rich marsala sauce, served with penne pasta
Pollo Alla ParmigianaExtra thin breaded chicken cutlets baked with mozzarella and asiago cheese, finished in a tomato basil sauce
Dolce
Tiramisu
Cannoli
Creme Brulee
Small Plates
Vini
California Wines
2007 the Crusher ViognierTasting Notes: Intense aromas of jasmine and clove unfold with hints of apricot and peach. The palate has a luscious, nectar like texture, abundant with apricot grit and sweet white peach flavors, and a finish of star anise, vanilla and juicy Bartlett pear.
2010 the Crusher Petite SirahTasting Notes: Aromas of wild strawberry, boysenberry, dates and a touch of black truffle leap from the glass. The bright fruit flavors of this wine are nicely balanced by its darker caramel like flavors and well-integrated oak.
Italian Wines
2009 Terradora Di Paolo FalanghinaTasting Notes: Offers a rich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent acidity, good structure and a floral finish.
2008 Tuttobene Super TuscanTasting Notes: Refreshing blackberry fruit mingles with floral aromas and good body.
Piccoli Piatti
3.00Melanzane FrittaWarm breaded eggplant with plum tomato sauce and cool herbed ricotta
3.00Arancini Di RisottoCrispy risotto balls blended with gorgonzola cheese served over tomato basil sauce
3.00FunghiSauteed portabella and cremini mushrooms in a brandy dijon sauce with parmigiano reggiano, served over homemade focaccia crostini and drizzled with truffle essence.
3.00Mozzarella FrittaHouse made fresh mozzarella lightly coated in seasoned panko crumbs, fried golden brown and served over house pomodoro sauce
3.00Polenta FrittaCrispy polenta “fries” dusted with parmesan reggiano and fresh herbs, served with a garlic aioli.
3.00Patatine FrittaHouse cut shoe string potatoes dusted with parmagiano and truffle
3.00SpendiniSkewered shrimp grilled and finished with scampi butter, served over mixed baby lettuces
3.00CarciofoMini baked artichoke and spinach dip with ciabatta crostini
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