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Lunch Menu
Salsicca alla Cacciatora 7
A blend of italian sausage, potatoes,
onions, sweet and hot peppers |
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 encased by seasoned bread crumbs and served with our marinara sauce |
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 di “Wedge” 7
Wedge of Iceburg lettuce with crispy prosciutto, egg, red onion, and tomato topped with housemade bluecheese dressing
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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 35 |
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
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
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Saltimbocca di Pollo 16
sauteed chicken breast, prosciutto, asiago, sage madeira cream sauce,
fresh mozzarella, and spinach with chef’s starch
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Ravioli di Manzo 13
piedmontese beef, ricotta and grana padano hand-filled pasta, with Bolognese sauce
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Pollo e Gamberi con Penne 18
sautéed chicken tenderloin and gulf shrimp, sherry demi glace,
Crimini mushrooms, shallots, garlic, and ricotta gnocchi
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Vitello alla Marsala* 17
scallopini of provimi veal, garlic, wild mushrooms, marsala wine, and chef’s starch
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Gamberi alla Americana 21
3 large gulf shrimp sautéed with olive oil, tomato, garlic,
and capers tossed with angel hair pasta
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Cavatappi Pasta con Aragosta 26
lobster with cavatappi pasta with a fontinella cheese sauce topped
with bread crumbs and baked to a golden brown
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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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