REGIONAL ITALIAN CUISINE AT THE HEART OF WESTPORT,CT

Antipasti

Cozze Al Brodetto – Fresh Maine mussels sautéed with cannellini beans, garlic and parsley-13
in extra an virgin olive oil and chardonnay wine sauce

Calamari Fritti –Fried calamari served with a homemade tomato sauce -11

Mozzarella in Carrozza – Egg battered Italian bread stuffed with fresh mozzarella cheese,-12
topped with anchovy sauce

Bresaola Alpina – Thinly sliced air dried beef topped with arugula salad and shaved Parmigiano-12
Reggiano in a lemon citrus dressing

* Carpaccio di Tonno – Sliced rare tuna topped with baby arugula with capers and lemon and extra-13
virgin olive oil

Vongole al Vino Bianco – Steamed New Zealand cockle clams with garlic and parsley in a-14
extra virgin olive oil and white wine sauce

Antipasto Toscano – (for two) Sweet and spicy Soppressata, dolce latte gorgonzola, Parmigiano-18
Reggiano, ciliegine di mozzarella, hearts of palm, roasted peppers, sun dried tomatoes and artichokes

Grigliatina del Pirata – Grilled shrimp and calamari topped with a spicy red and yellow pepper -16
sauce over Mache salad with a lemon vinaigrette dressing

La Pontina – Fresh mozzarella, vine ripe tomatoes, Prosciutto di Parma, sweet roasted peppers, and-12
basil finished with first pressed extra virgin olive oil


Zuppe


Pasta e Fagioli – Tubettini pasta with cannellini beans in a chicken broth- 9

Minestrone Toscano – Tuscan style vegetable soup-9

Stracciatella Alla Romana – Fresh spinach, organic eggs, Parmigiano cheese in a chicken broth-9


Insalate

Insalata Finalmente – Mixed baby greens with tomatoes and Gaeta olives in a balsamic-8
vinaigrette dressing

Insalata Alle More – Baby arugula salad with dry cranberries, walnuts and goat cheese with-8
raspberry vinaigrette dressing

Tricolori Tradizionale – Endives, arugula and radicchio in a balsamic vinaigrette, topped-8
with shaved Parmigiano Reggiano cheese

Insalata Caprina – Fresh baby spinach, with sliced granny smith apples, shaved Pecorino-8
Romano and roasted pinoli nuts in an Italian citrus dressing

Insalata dell'Imperatore – Romaine salad tossed with grated Parmigiano in Italian dressing,-8
topped with imported dolcelatte gorgonzola cheese


Pasta

Bavette Alle Vongole – Linguine pasta with New Zealand cockle clams, in a garlic, parsley-16/21
and white wine sauce

Lasagna Bolognese – Chef's recipe Bolognese style-20

Gnocchi Caprese – Potato dumplings with fresh plum tomatoes and fresh basil topped with-14/19
fresh mozzarella cheese (or Bolognese)

Taglierini Neri Ai Capesanti - Fresh black linguine sautéed with sweet roasted peppers and-18/25
sea scallops in a garlic and extra virgin olive oil sauce, finished with fresh arugula

Risotto Del Corsaro – Imported Italian Arborio rice with Maine mussels, cockle clams,-18/25
calamari, and scallops with a touch of tomato sauce, and Prosecco wine

Fusilli Ai Vegetali – Curly pasta tossed with zucchini, squash, eggplant, mushrooms, artichokes,-16/23
cherry tomatoes and arugula in extra virgin olive oil and garlic sauce

Bucatini Carbonara – Thick spaghetti tossed with pancetta, onions, egg yolk and grated-16/24
Parmigiano Reggiano

Orecchiette Juventine – Fresh orecchiette sautéed with artichoke hearts, fresh plum tomatoes-19/26
Prosciutto di Parma, wild mushrooms and black truffle paste with garlic and extra virgin olive oil
finished with shaved Parmigiano Reggiano

Linguine Meridionale- Linguine tossed with jumbo shrimp, capers and olives in a light tomato-18/25
sauce

Ravioli di Peperone – Fresh homemade ravioli stuffed with sweet peppers and smoked-15/22
mozzarella sautéed with butter, sage and black truffle paste

Pappardelle Al Sugo di Cinghiale – Fresh pappardelle pasta sautéed with a wild boar meat-19
sauce finished with dry ricotta salata

Penne Rigate Alla Vodka – Penne with onions, Prosciutto di Parma, plum tomatoes in a vodka cream sauce-10/14
in a vodka cream sauce


Secondi Di Pesce

Sogliola Al Granchio – Sole filet coated with Dijon mustard, topped with crab meat sautéed with-26
shallots, herbs and white wine, in a lemon fish broth

Re'Salmone Al Gin –Filet of wild king salmon sautéed with wild mushrooms, caper berries-29
fresh dill, lemon zest, shallots in a refined gin fish broth

Spada Amalfitano –Grilled sword fish steak topped with mussels, olives and capers in a-29
light tomato fish broth

Squaletto Isolano – Pan seared filet of halibut with artichokes, sun dried tomatoes, Gaeta olives-30
and capers in a refined Prosecco sparking wine and fish broth

Zuppetta del Marinaio - Fresh cod fish sautéed with cockle clams, Maine mussels and shrimp-32
in a light tomato fish broth


Secondi Di Carne

Ossobuco Emiliano – Veal shank braised with carrots, celery, onions and herbs in a Barolo-33
wine sauce, served with risotto reggiano

Costolette d'Agnello Scottadito – New Zealand lamb chops pan roasted with fresh rosemary,-33
garlic and extra virgin olive oil served with Portobello mushrooms topped with dolce latte gorgonzola
in a balsamic reduction sauce

Costoletta di Vitello Piccante – Pan roasted thick French cut veal chop sautéed with hot-32
cherry peppers, roasted peppers and garlic with a white balsamic vinegar in a demi-glaze sauce

Scaloppine Caprese – Tender veal scaloppine topped fresh mozzarella and basil in a light plum - 25
tomato sauce

Scaloppine Alla Boscaiola – Tender veal scaloppine sautéed with wild mushrooms, artichokes,-26
black truffle and thyme in a white wine with a touch of demi-glaze sauce

Scaloppine d'Agnello Al Martini – Lamb scaloppine topped with Prosciutto di Parma - 26
and goat cheese sautéed with sage, shallots and a touch of demi-glaze in a dry martini wine sauce

Pollo Cappriccioso – Breaded (or grilled) chicken breast topped with fresh mozzarella, arugula-20
and fresh tomatoes with extra virgin olive oil and balsamic dressing

Pollo Al Dolcelatte – Chicken breast sautéed with hot cherry peppers, fresh rosemary and garlic- 23
in an aged balsamic sauce, topped with imported dolce latte gorgonzola cheese

Pollo Farcito –Stuffed chicken breast with prosciutto, spinach, fontina cheese, in a white wine- 23
demi-glaze sauce with fresh herbs


BUON APPETITO!
(Split Charges) $2.00 for Salads/$4.00 for Entrees –
20% Gratuity will be added on parties of 5 or more

*Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of food-borne illnesses.