DINNER MENU
ANTIPASTI/COLD APPETIZERS
PEPERONI ARROSTITI CON MOZZARELLA FATTA IN CASA
Roasted Peppers with homemade Mozzarella and flavored with Caper-Basil
Vinaigrette
(LUNCH 11.50) (DINNER 12.50)
TARTARA DI TONNO FRESCO
Fresh tuna tartara over avocado flavored with red onion and cilantro
served with a spicy Serrano chili sauce on the side
14.50
CARPACCIO DI MANZO
Beef Carpaccio with Avocado, Hearts of Palm, Olive Oil and Lemon
Dressing
13.50
INSALATA DI MARE
Shrimp and calamari salad flavored with pistachio-capers sauce
13.50
INSALATA DI PESCE SPADA
Cubes of sword fish served with cherry tomatoes, almonds, sun-dried
tomatoes, olives and flavored with lemon and olive oil
13.50
ANTIPASTI/ HOT APPETIZERS
CALAMARI FRITTI
Fried Calamari served with Truffle Aioli and Spicy Tomato Sauce
13.00
ROLLATINI DI MELANZANA
Sliced Eggplant Rolled with Provolone Cheese mousse Baked with Tomato
Sauce and Mozzarella Cheese
12.50
CARCIOFI ALLA ROMANA
Artichokes braised with garlic and mint
13.00
CAPPESANTE CON
CAVOLFIORI
Pan-roasted sea-scallops served over cauliflower puree cauliflower
flowerets, raisins, capers and pine nuts
14.50
COZZE AL POMODORO
Mussels stewed in a spicy tomato sauce, served with bruschetta
12.50
INSALATE/SALADS
INSALATA
DI ZUCCHINE
Shaved
zucchini salad with shaved Parmigiano and toasted pine nuts flavored with olive
oil and lemon
9.50
INSALATA
MISTA
Mixed Wild Greens with Olive
Oil and red wine Vinegar
9.50
INSALATA ROMANA
Fava beans, asparagus and
Rugola salad with shaved pecorino cheese flavored with olive oil and balsamic
vinegar
10.50
INSALATA DI POMODORI FRESCHI
CON CETRIOLI
Fresh tomato salad with
cucumber, celery, olives and red onion flavored with olive oil and red wine
vinegar
9.50
PASTA
TAGLIERINI CON CAPPESANTE
Thin Fettuccini with Sea-scallops, Garlic, White Wine and Chili Pepper
23.50
MEZZI PACCHERI CON POMODORINI
Half rigatoni with pan-roasted cherry tomatoes, garlic and basil
19.50
SPAGHETTI CON GAMBERI
Spaghetti with Shrimp, Asparagus, Sun-dried Tomatoes and flavored with
Garlic and Olive Oil
22.50
ORECCHIETTE CON RAPINI
Orecchiette with rapini flavored with pancetta, garlic, hot pepper and
a sprinkle of aged ricotta cheese
20.00
RIGATONI CON ARAGOSTA E ZENZERO
Rigatoni with Lobster, Reduction of Lobster broth, green Peas, Brandy
and touch of cream
25.50 (half 17.50)
CAVATELLI AI FUNGHI
Homemade cavatelli with mixed wild mushroom and goat cheese
20.50
FETTUCCINE AL NERO CON
GRANCHIO E SCAMPI
Black ink fettuccini with Crabmeat and Shrimp flavored with Garlic,
Olive Oil and hot Pepper
24.50
FUSILLI CON PESCE SPADA E MELANZANE
Fusilli with sword fish, sun-dried tomatoes and eggplant
22.50
SPAGHETTI ALLA CHITARRA
House made Spaghetti with Beef Ragu
23.50
AGNOLOTTI
Pasta Stuffed with Ricotta Cheese and Spinach served with
Pistachio-Cream Sauce
21.50
RAVIOLI
Beef Ravioli in Tomato Sauce
22.50
CAPELLINI
Thin Spaghetti with Julienne of Vegetables and Tomato Sauce
20.50
*Gluten
Free and Whole Wheat Pasta Available, ask your server
ZUPPE/SOUPS
AGLIATA
Umbrian
Vegetable Soup
10.00
PAPPA
AL POMODORO
Tomato and bread soup
10.00
CARNE/MEATS
NEW YORK STEAK
Pan-roasted New York steak flavored with basil
chimichurri
28.50
FILETTO DI MAIALE
Pork Tenderloin encrusted with Porcini powder, String Beans, Cipollini
Onions in Cinzano vinaigrette
26.50
GAMBA DI AGNELLO AI FUNGHI
Marinated and roasted leg of lamb served with
mixed wild mushrooms, pancetta and chianti wine sauce
25.50
PETTO D’ANATRA AL PARMIGIANO
Pan-roasted duck breast stuffed with fennel seeds, rosemary and
Parmigiano cheese
25.50
MEZZO POLLO ALLA DIAVOLA
Spicy chicken with olives
23.50
SCALOPPINE
DI VITELLO SALTIMBOCCA
This
Recipe is in Honor of Our Friend Nick Calio
Veal scaloppini with Sage and Prosciutto
in a Frascati Wine sauce
26.50
Note: (Veal Milanese and Veal Piccata Also Available)
26.50
ADD A SIDE OF SPAGHETTI WITH TOMATO SAUCE OR GARLIC AND OIL TO
YOUR MAIN DISH
7.50
PESCI/FISH
FILETTO DI ROCK FISH CON ASPARAGI
Pan-roasted Rock Fish filet over a bed of Asparagus, Flavored with
Butter-Lemon-Capers sauce
27.50
TONNO AI PEPERONI
Pan-roasted tuna served over braised leeks and a garlic-bell pepper
sauce
29.50
CODA DI ROSPO AL LIMONE
Monk fish filet flavored with preserved lemon, turmeric and
caperberries
28.50
SALMONE AL RAGU DI CARCIOFI
Pan-roasted filet of salmon served over Jerusalem artichokes puree and
a ragu of Jerusalem artichokes, fava beans and green peas
27.50
