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Lunch Menu
Salsicca alla Cacciatora 7
A blend of italian sausage, potatoes,
onions, sweet and hot peppers |
Cocktail di Gambri 14
chilled shrimp served with caper cocktail sauce |
Spiedini 8
pan fried fontinella cake, capers, olives,
and white wine lemon butter sauce
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Lumache con Crostini 10
escargot in garlic butter |
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
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Insalata Antipasto 10
prosciutto di parma, oldani salami,
italian cheese, olives, roasted peppers,
mixed greens, and house dressing |
Insalata Verde Mista 8
tomatoes cucumbers, goat cheese, almonds,
cherries, and white balsamic dijon vinaigrette
add grilled chicken 4
add grilled salmon* 8 |
Insalata di Caesar 7
romaine lettuce, croutons, grano padno
cheese, house made ceasar dressing
add grilled chicken 4
add grilled salmon* 8 |
Zuppe del Giorno 7
chef’s daily soup selection |
Fresh Asparagus 4 |
Sautéed Spinach 4 |
Risotto 6 |
Caramelized Onions 4 |
Sautéed Mushrooms 4
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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
Filetto di Manzo*
house cut tenderloin of beef:
6 oz 29 - 8 oz 34
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Piedmontese Beef Tenderloin Sandwich* 20
Served open faced on toasted Cibatta with
grilled portabella, caramelized onions, Gruyer
cheese and a fresh cucumber and tomato salad |
Filettini di Manzo con Risotto e Funghi* 18
sautéed certified piedmontese tenderloin tips
with risotto, exotic mushroom, tomatoes,
caramelized onions and parmesan cheese |
Pranzo
served with a house salad and daily vegetable selection
Ravioli di Formaggio * 14
ravioli stuffed with mascarpone cheese, sun-dried tomato and spinach, finished with a spinach
pesto tomato cream sauce and toasted pine nuts |
Penne con Funghi Selvaggi 13
portabella, cremini and truffle mushrooms, with a porcini cream sauce and penne pasta |
Salmone al Forno 16
oven roasted filet of salmon topped with artichoke pesto and bread
crumbs, served with fennel salad and rice pilaf |
Pollo Picante 14
organic free range breast of chicken, artichoke hearts, capers, blonde sauce, and chef’s starch |
Ravioli di Manzo 13
piedmontese beef, ricotta and grana padano hand-filled pasta, with Bolognese sauce |
Gnocchi Primavera 13
house made gnocchi with our marinara and a medley of fresh vegetables |
Sea Bass al Forno 19
oven steamed sea bass finished with lemon-thyme butter, fresh tomatoes and
roasted fingerling potatoes |
Vitello alla Marsala* 17
scallopini of provimi veal, garlic, wild mushrooms, marsala wine, and chef’s starch |
Gamberetti Scampi con Linguine 16
sautéed shrimp, olive oil, linguine, white wine, garlic, and lemon juice |
Fettuccine Carbonara 14
tri colored fettuccine, bacon, parmesan, peas, egg yolk, and cracked black pepper
add grilled chicken 4
add sautéed shrimp 6
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* Consuming raw or uncooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food-born illness
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