Antipasti

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

9

Calamari Fritti –Fried Calamari served with a homemade tomato sauce

9

Prosciutto e Melone – Imported Parma prosciutto and cantaloupe melon on a bed of mescaline salad and drizzle of extra virgin olive oil

9

Bresaola Alpina – Thinly sliced air dried beef over arugola salad, topped with shaved

Parmigiano Reggiano, in a lemon citrus dressing

9

Carpaccio di Tonno – Sliced rare tuna over mache salad with capers and lemon citrus dressing

11

Vongole al Vino Bianco – Steamed cockle clams with garlic, parsley, extra virgin olive oil and white wine sauce

11

Antipasto Toscano – (for two) Soppressata, hot dry sausage, gorgonzola, Parmiggiano, ciliegine di mozzarella, hearts of palm, roasted peppers, sun dried tomatoes and artichokes

13

La Pontina – Fresh mozzarella, plum tomatoes, prosciutto, sweet roasted peppers, basil, and extra virgin olive oil

9

Zuppe

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

8

Minestrone Toscano – Tuscan style vegetable soup

8

Minestra del Contadino – Escarole, Italian sweet sausage, and cannellini beans in chicken broth

8

Insalate

Insalata Finalmente – Mixed baby greens with tomatoes, gaeta olives, in a balsamic vinaigrette dressing

6

Trecolori Tradizionale – Endives, arugola and radicchio, in a balsamic vinaigrette       

7

Insalata del Cesario – Classic Caesar salad with a homemade dressing

8

Insalata Caprina – Fresh baby spinach, with sliced granny smith apples, shaved pecorino romano, roasted pinoli nuts, seasoned with Italian citrus dressing

8

Insalata dell’Imperatore – Romaine salad tossed with grated parmigiano reggiano in Italian dressing, topped with imported gorgonzola cheese

8

Pasta

Bavette Alle Vongole – Dry linguine pasta with New Zealand cockle clams, in a garlic, parsley and white wine sauce

16

Mezzi Rigatoni Alla Vodka – Rigatoni with onion, prosciutto, plum tomatoes and vodka sauce

14

Lasagna Bolognese – Chef’s recipe bolognese style

16

Crespelle della Nonna – Fresh crepes, stuffed with fresh ricotta and spinach, baked with tomato sauce, topped with mozzarella cheese

15

Gnocchi Caprese – Potato dumplings with fresh plum tomatoes, fresh basil and fresh mozzarella

15

Penne Arrabbiata – Ziti pasta with onions, Italian smoked bacon, plum tomato, spicy sauce and shaved Pecorino Romano

14

Taglierini Neri Ai Granchi – Fresh, black thin linguine sautéed with crab meat, fresh tomatoes in a spicy garlic and olive oil sauce, finished with fresh arugola

17

Taglierini Del Contadino- Fresh linguine sautéed with roasted sweet peppers, Italian sweet sausage, zucchini and plum tomato sauce, finished with fresh ricotta cheese

16

Orecchiette Juventine – Fresh orecchiette sautéed with artichoke hearts, fresh plum tomatoes, Prosciutto, wild mushrooms, black truffle paste with garlic and extra virgin olive oil finished with shaved Parmiggiano Reggiano

18

Ravioli Al Ragu – Cheese ravioli served with homemade meat sauce

16

Secondi Di Pesce

Sogliola Alla Mostarda – Sole filet coated with dijon mustard, sautéed with shallots, capers, Fresh herbs, white wine and fish broth, topped with marinated bread crumbs

18

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

19

Pesce Spada Alla Griglia –Grilled sword fish topped with arugola and radicchio salad served w/lemon citrus vinaigrette

19

Squaletto Isolano – Pan seared filet of Halibut with artichokes, sun dried tomatoes, gaeta olives, capers, fresh herbs in a refined Prosecco sparking wine and fish broth

20

Zuppetta di Baccala – Fresh cod fish sautéed with cockle clams and mussels w/herbs in a light tomato and fish broth

20

Grigliatina del Pirata –Grilled Shrimp and calamari topped with red and yellow peppers, spicy sauce over mache salad and lemon vinaigrette dressing

17

Secondi Di Carne

Paillard di Vitello – Grilled tender veal scaloppini over baby spinach and ciliegine di mozzarella in a vinaigrette dressing

19

Scaloppine Al Pomodoro –Veal scaloppini sautéed in white wine, garlic, basil, gaeta olives, and a plum tomato sauce

19

Scaloppine D’Agnello Caprino –Lamb scaloppini topped with prosciutto and goat cheese, sautéed with shallots, sage in a dry martini wine sauce

19

Pollo Caprese  –Breaded chicken breast, pan seared, topped with fresh mozzarella, tomatoes and basil, drizzled with extra virgin olive oil

17

Battuta Di Pollo –Grilled thinly pounded chicken breast, topped with mescaline baby greens, and fresh tomatoes

16

Petto Di Pollo Piccante –Chicken breast sautéed with hot cherry peppers, fresh rosemary, garlic, in an aged balsamic sauce, topped with imported gorgonzola cheese

17