~ ANTIPASTO ~
CALAMARI
SEASONED and FRIED, with SPICY ROASTED TOMATO AND GREEN OLIVE PUREE
$ 13
*CAPPESANTE
SEARED U-10 SEA SCALLOPS over SWEET ENGLISH PEA PUREE with CRISPY PROSCIUTTO and WHITE TRUFFLE OIL
$15
ROTOLLINI di MELANZANE
BAKED ROLLS of EGGPLANT with RICOTTA
$ 9
*BEEF CARPACCIO
THIN SLICED RAW PRIME BEEF SERVED with ARUGULA, CAPERS, and PARMESAN
$ 10
BAKED CLAMS
CLASSIC BAKED CLAMS STUFFED with GARLIC, HERBS, BREADCRUMBS
$ 9
BRUSCHETTA
GOAT CHEESE, OYSTER MUSHROOMS, ROASTED RED PEPPER and WHITE TRUFFLE OIL
$ 10
~ INSALATE ~
CAESAR
TRADITIONAL CAESAR with PARMESAN REGGIANO
and ANCHOVY
$ 7
DELLA CASA
MIXED GREENS with RED PEPPERS, TOMATOES, ENGLISH CUCUMBERS and GORGONZOLA CHEESE with HOUSE BALSAMIC VINAIGRETTE
$ 7
INSALATA INVERNO
RED and GREEN BABY SPINACH, ROASTED BEETS, GLAZED WALNUTS, SHAVED FENNEL, RED ONION, FRIED GOAT CHEESE, and SHERRY STONEGROUND MUSTARD VINAIGRETTE
$ 9
WEDGE
ICEBERG TOPPED with DRIED CRANBERRIES, TOASTED PECANS
and DICED TOMATOES, SERVED with GORGONZOLA DRESSING
$ 8
~ GRANDI PASTE ~
LASAGNA SALSICCIA
BAKED LASAGNA with SAUSAGE, BEEF, and RICOTTA
$ 18
PAPPARDELLE BOSCAIOLA
HOMEMADE PAPPARDELLE PASTA TOSSED with MUSHROOMS, BACON, and DEMIGLACE CREAM SAUCE
$ 19
TAGLIOLINE alla POLLO
HOMEMADE TAGLIOLINE PASTA, FRESH APPLES, SHALLOT, and GORGONZOLA CREAM with WALNUT CRUSTED CHICKEN and FIG INFUSED BALSAMIC
$ 21
LINGUINI FRUTTI di MARE
“FRUIT OF THE SEA” SHRIMP, SCALLOPS,
FRESH FISH, MUSSELS, and CLAMS
in SPICY WHITE WINE TOMATO SAUCE
$ 26
SPAGHETTINI BOLOGNESE
TRADITIONAL ITALIAN MEAT SAUCE
$ 18
RAVIOLI VODKA
HOMEMADE RICOTTA RAVIOLI and GREEN PEAS
in CREAMY TOMATO VODKA SAUCE
$ 19
~ RISOTTO ~
RISOTTO con GAMBERI
CREAMY PARMESAN RISOTTO with SAUTÉED ROCK SHRIMP, ASPARAGUS and DILL PUREE, finished with HORSERADISH LEMON CREAM
$ 21
~ PIATTO PRINCIPALE ~
*COSTOLETTA DI VITELLO
12OZ VEAL CHOP STUFFED with GOAT CHEESE and FRESH CHIVES with a CIPOLLINI ONION, ROASTED RED PEPPER and VEAL GLACE SAUCE
$ 39
*FILETTO di SALMONE
CASHEW ENCRUSTED ISLE of SKYE SCOTTISH SUSTAINABLE SALMON SERVED
over SAUTÉED ASPARAGUS, SPINACH, and CARAMELIZED ONIONS FINISHED with a
POMEGRANATE CREAM
$ 26
OSSO BUCO MILANESE
SLOW COOKED VEAL SHANK over SAFFRON RISOTTO with ROSEMARY
$ 34
ROASTED DUCK
HALF ROASTED CRISPY DUCK SERVED with BABY SPINACH and ROASTED
POTATOES, TOPPED with SUNDRIED CHERRY DEMIGLACE
$ 28
SALTIMBOCCA
SAUTÉED with PROSCIUTTO, SAGE, and MOZZARELLA
in a WHITE WINE BUTTER SAUCE
VITELLO $ 28
POLLO $ 21
MARSALA
SAUTÉED in SWEET FLORIO MARSALA SAUCE with SHITAKE MUSHROOMS
VITELLO $ 28
POLLO $ 21
LIMONE
SAUTÉED in WHITE WINE LEMON SAUCE with CAPERS
VITELLO $ 28
POLLO $ 21
PARMIGIANA
LIGHTLY BREADED and TOPPED with TOMATO SAUCE and MOZZARELLA SERVED
with PASTA MARINARA
VITELLO $ 28
POLLO $ 21
~ BISTECCA ~
BISTECCA ALLA COSTOLA-OCCHIO
14OZ CERTIFIED ANGUS BEEF RIBEYE CLASSICALLY PREPARED with EXTRA VIRGIN OLIVE OIL, FRESH LEMON, SEA SALT
$ 32
BISTECCA AUX POIVRE
14OZ CERTIFIED ANGUS BEEF N.Y. STRIP STEAK CRUSTED with CRACKED BLACK PEPPER and SEARED FINISHED with a SAUCE OF WHOLE GRAIN DIJON, BRANDY, VEAL GLACE and CREAM
$ 28
FILLETTI DI MANZO
8OZ CENTER CUT CERTIFIED ANGUS BEEF TENDERLION FINISHED with a GARLIC and FRESH HERB COMPOUND BUTTER
$ 39
SPLIT CHARGE: ENTREE $4 SALAD $2
~ EXECUTIVE CHEF JOSHUA D. MOORE ~
~ SOUS CHEF SETH CUNNINGHAM ~
*NOTICE: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY
INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE A MEDICAL CONDITION