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Dinner Menu
Lumache con Crostini 9
escargot in garlic butter |
Salsiccia alla Cacciatore 8
Italian sausage, caramelized onions, peppers,
and house marinara sauce
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Dolci e Caldi Gamberi 12 Sweet and spicy sautéed shrimp with balsamic glaze served over a bed of arugula. |
Arrancini alla Erminio 9
cheese filled risotto balls crusted with seasoned bread crumbs and served with our marinara sauce |
Calamari 12
sliced squid steak, garlic, onions, and peppers
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Portabella con Porto 9
roasted portabella cap, goat cheese,
and port wine demi glace |
Sei Formaggi 8
baked asiago, boursin, fontina, fontinella, mozzarella, and smoked mozzarella |
Antipasto Assortito 10
classic Italian cured meats, cheeses, olives,
peppers, and torta di formaggio |
Torta di Formaggio 9
Goat cheese wheel, basil pesto and roasted bell peppers and finished with aged balsamic glaze |
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Insalata di "Wedge" 7 |
Insalata di Caesar 6 |
Costolette d’ Agnello* 32 rosemary and garlic marinated lamb chops with horseradish risotto |
Saltimbocca di Pollo 22
Sautéed chicken breast, prosciutto, asiago, sage madeira cream sauce, and chef’s starch |
Gamberi alla Americana 25
large gulf shrimp sautéed with olive oil, tomato, garlic, and capers tossed with angel hair pasta |
Costola Corta di Manzo “Osso Buco” 28
beef short rib braised to perfection with a natural reduction and served saffron risotto |
Vitello alla Marsala* 28
scallopini of provimi veal, garlic, wild
mushrooms, marsala wine, and chef’s starch |
Cavatappi Pasta con Aragosta 26
lobster with cavatappi pasta with a fontinella
cheese sauce topped with bread crumbs
and baked to a golden brown |
Pollo e Gamberi con Penne 28
sautéed chicken tenderloin and gulf shrimp, fontinella cream sauce, crimini mushrooms, shallots, garlic, and ricotta gnocchi |
Salmone al Forno * 26
baked salmon topped with artichoke pesto crust,
served with fennel salad, roasted red pepper coulis |
Sea Bass con Brodo di Porcini 28
grilled fresh Sea Bass with a porcini mushroom broth and braised spinach and fresh tomato concasse |
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Fresh Asparagus 5 |
Sautéed Spinach 4 |
Risotto 6 |
Caramelized Onions 4 |
Sautéed Mushrooms 5
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Italian Truffle "Mac N' Cheese" 9 |
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 35, 10 oz 40 |
Manzo Siciliano* 32
Piedmontese beef tips coated in Italian bread crumbs and topped with tomato concasse then served with truffle cavatappi and cheese |
16 oz New York Strip* 44
the classic new york cut |
24 oz Ribeye* “Cowboy” 53
the chef’s favorite choice cut |
* Consuming raw or uncooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food-born illness |
