Antipasti

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

11

Calamari Fritti –Fried Calamari served with a homemade tomato sauce

10

Peperoni Ripieni – Baked sweet roasted peppers stuffed with imported gorgonzola cheese in a balsamic reduction

10

Bresaola Alpina – Thinly sliced air dried beef over arugola salad, topped with shaved Parmigiano Reggiano, in a lemon citrus dressing

10

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

12

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

13

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

16

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

12

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

10

Zuppe

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

8

Minestrone Toscano – Tuscan style vegetable soup

8

Stracciatella Alla Romana – Fresh spinach, organic eggs, Parmiggiano cheese in a chicken broth

9

Insalate

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

8

Insalata Alle More – Mache salad topped w/goat cheese and toasted almonds in a raspberry vinaigrette dressing

8

Trecolori Tradizionale – Endives, arugola and radicchio in a balsamic vinaigrette topped with shaved parmesan cheese

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

20

Lasagna Bolognese – Chef’s recipe bolognese style

19

Crespelle della Nonna – Fresh crepes, stuffed with fresh ricotta cheese with wild mushrooms & artichoke mousse baked with tomato sauce topped with mozzarella cheese

17

Gnocchi Caprese – Potato dumplings with fresh plum tomatoes, fresh basil and fresh mozzarella (or Bolognese)

17

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

22

Risotto Maremonte – Imported Italian Arborio rice with saffron,wild mushrooms, shrimp, artichoke hearts, fresh herbs and Proseco wine sauce

25

Taglierini Alla Terrina- Fresh linguine sautéed with roasted sweet peppers, Italian eggplant, sweet Italian sausage in a plum tomato sauce finished with  smoked mozzarella

22

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

20

Ravioli diPeperone – Fresh homemade ravioli stuffed with sweet peppers and smoked mozzarella sautéed with butter, sage and black truffle paste

20

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

19

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

16

Secondi Di Pesce

Sogliola Alla Granchio – Sole filet coated with Dijon mustard and crab meat sautéed with Shallots, herbs, white wine, in a lemon fish broth

24

Re’Salmone Isola D’Elba – Pan seared filet of wild king salmon and scallops sautéed with shallots, basil in a refined gin fish broth

26

Spada Al Balsamico –Grilled sword fish steak topped with fresh tomatoes, herbs in a refined aged balsamic sauce

26

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

28

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

29

Secondi Di Carne

Ossobuco Alla Milanese – Veal shank braised with carrots, celery, onions, herbs, in a Barolo wine sauce, served with saffron risotto

31

Costole d’Agnello Al Senape –Baby rack of lamb coated with Dijon mustard, topped with marinated bread crumbs oreganato in a Dijon mustard reduction sauce

30

Costoletta deVitello Piccante –Pan roasted thick veal chop sautéed with hot cherry peppers, roasted peppers, garlic, white balsamic vinegar in a demiglass sauce

31

Scaloppine Caprese – Tender veal scaloppine topped with fresh tomatoes, fresh mozzarella and basil in a light plum tomato sauce

25

Scaloppine Alla Boscaiola – Tender veal scaloppine sautéed with wild mushrooms, artichokes, black truffle, thyme and white wine with a touch of demiglass sauce

26

Scaloppine d’Agnello Al Maritni – Lamb scaloppine topped with Prosciutto and goat cheese sautéed with sage, shallots and a touch of demiglass in a dry martini wine sauce

26

Pollo Al Gin – Chicken breast sautéed with wild mushrooms, capers, shallots, and lemon zest  in a refined gin sauce

20

Battuta Di Pollo Clemente –Grilled thinly pounded chicken breast topped with fresh tomatoes, arugola, and fresh ciliegine di mozzarella drizzled with extra virgin olive oil

20

(Split Charges)  $2.00 for salads / $4.00 for Entrees

20% Gratuity will be added for parties of 5 or more

Buon Appetito!