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Dinner Menu
Lumache con Crostini 8
escargot in garlic butter |
Torta di Pomadoro 9
fresh tomato encrusted with bread crumbs, layered with gorgonzola mousse and roasted bell peppers and finished with aged balsamic glaze |
Spiedini 7
pan fried fontinella cake, capers, olives,
and white wine lemon butter sauce |
Sei Formaggi 7
baked asiago, boursin, fontina, fontinella,
mozzarella, and smoked mozzarella, lemon |
Salsiccia alla Cacciatore 8
Italian sausage, caramelized onions,
peppers, and house marinara sauce |
Antipasto Assortito 9
classic Italian cured meats, cheeses, olives,
peppers, and torta di formaggio |
Arrancini alla Erminio 9
cheese filled risotto balls encased by seasoned bread crumbs and served with our marinara sauce
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Portabella con Porto 9
roasted portabella cap, goat cheese,
and port wine demi glace |
Calamari 10
sliced squid steak, garlic, onions, and peppers |
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Insalata di Caprese 7 |
Insalata di Caesar 6 |
Gamberi alla Puttanesca 25
large gulf shrimp sautéed with olive oil, tomato, garlic, capers and red pepper tossed with angel hair pasta |
Alaskan Halibut con Brodo di Porcini 28
grilled fresh Alaskan halibut with a porcini mushroom broth and braised spinach and fresh tomato concasse |
Pollo alla Griglia con Penne 22
grilled chicken breast, fontinella cream sauce,
portabella mushrooms, cherry tomatoes,
asparagus tips, and penne pasta |
Pollo Picatta 16
breast of chicken, artichoke hearts, capers,
blonde sauce, and chef’s starch |
Lump Crab con Gnocchi di Casa 27
house made gnocchi, lump crab meat, mascarpone
cheese cream sauce, peas, and prosciutto |
Saltimbocca di Vitello * 23
veal, prosciutto, asiago, sage madeira
cream sauce, and chef’s starch |
Salmone al Forno * 25
baked salmon topped with artichoke pesto crust,
served with fennel salad, roasted red pepper coulis |
Costolette d’ Agnello* 30
grilled rosemary and garlic marinated
lamb chops with horseradish risotto |
Cavatappi Pasta con Aragosta 26
lobster with cavatappi pasta with a fontinella cheese sauce topped with bread crumbs and baked to a golden brown |
Ravioli di Manzo 18
piedmontese beef, ricotta, and grana padano
hand-filled pasta, Bolognese sauce |
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Costola Corta di Manzo 24
beef short rib braised to perfection with a natural reduction and served with parmesan toasted gnocchi |
Fresh Asparagus 4 |
Sautéed Spinach 4 |
Risotto 6 |
Caramelized Onions 4 |
Sautéed Mushrooms 4
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Linguine Marinara 4
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Penne Bolognese 6
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U.S.D.A. Certified Piedmontese Beef, finished with our vintage sauce
served with a house salad, potatoes, and daily vegetable selection
Filletini di Manzo *
house center cut tenderloin of beef: 6oz 29, 8 oz 34, 10 oz 38 |
20 oz Porterhouse * 49
the best part of a new york strip and tenderloin |
24 oz Ribeye* “Cowboy” 53
the chef’s favorite choice cut |
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* Consuming raw or uncooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food-born illness |
