Our Menu

Puff pastry cup filled with oxtail and topped with its own tomato rogu sauce.

Smoked mozzarella wrapped with thinly sliced pork belly, grilled and served over a puree of cannellini beans.

Ground pork sausage grilled and served with lentils and polenta.

Homemade fettuccine served with oyster mushrooms sautéed in a white wine-cream-truffle sauce.

Smoked pancetta sautéed with scallions, sage, butter, acorn squash, sage, served with farfalle pasta, topped with fresh ricotta and amaretti crumbs.

Risotto arborio slowly cooked with leeks, calamari, clams, zucchini, and oven roasted cherry tomatoes.

Lightly breaded deboned chicken thigh, pan -seared and baked, drizzled with a green peppercorn-cognac sauce, served next to mascarpone flavored mashed potatoes.

Pork tenderloin filets stuffed with caciocavallo cheese, carrots, eggs, bread crumbs and leeks, baked and topped with port reduction sauce, served next to sautéed spinach.

Swordfish cubes sautéed with eggplant, onion, bell peppers, olives, capers and potatoes, caponata style.

Family style appetizers which consist in prosciutto, olives, cheese, eggplant caponata, panelle, mushrooms, roasted peppers and more.

Filet Mignon sliced wafer thin cured in an olive oil and lemon emulsion under a baby rucola salad with shavings of Parmigiano Reggiano.

Baby rucola tossed with prosciutto, artichokes, shavings of parmigiano cheese, olives and ca-pers in a leek-garlic-olive oil dressing.

Baby rucola and red beets tossed with smoked prosciutto, toasted pine nuts, goat cheese and roasted peppers, in a balsamic dressing.

Rucola salad with dried figs, walnuts, pears and gorgonzola cheese in fig balsamic vinegar dressing.

Imported from Naples buffalo milk mozzarella served with bresaola (cured beef), baby rucola, tomato and olives.

Lightly floured calamari fried and served with a tomato sauce and lemon on the side. Fresh off the boat: never frozen, never treated.

Thinly sliced fully cooked mediterranean octopus, dressed with a lemon vinaigrette and topped with a rucola salad.

Mussels steamed open in a tomato broth with garlic, oregano, parsley and an ample amount of white wine.

Portobello mushroom topped with goat cheese, black truffle and toasted almonds, baked and drizzled with balsamic.

Homemade potato gnocchi served in a veal-pork-beef-tomato ragu’ sauce.

Ground pork sautéed with eggplant , walnuts and burrata in a plum tomato-basil sauce, served with rigatoni pasta.

Casarecce pasta tossed with ground sausage, butternut squash and smoked mozzarella in a white wine-touch of cream sauce.

Cheese tortellini served in a mushrooms sauce with prosciutto, shallots, green peas and a touch of cream.

Smoked salmon sautéed in a white wine-touch of cream- pistachio sauce, served with bowtie pasta.

Italian imported porcini sautéed in a white wine onion-touch of cream sauce, tossed with homemade fettuccine.

Diced Maine Shrimp sautéed with zucchine, grape tomatoes, shallot and garlic in a white wine-saffron sauce, tossed with casarecce pasta.

Mussels, shrimp, clams and calamari sautéed in a white wine-roasted tomato garlic sauce served with risotto arborio. Untreated, never frozen seafood.

Fresh gulf of Mexico shrimp sautéed with shallot and cherry tomatoes in a white wine-tomato-touch of cream sauce, served with homemade fettuccine over a layer of pesto.

Filets of veal sautéed with mushrooms, figs and shallots, topped with goat cheese and served in a red wine sauce.

Tender filets of veal sautéed in a lemon-butter-capers-herbs sauce with artichokes and sundried tomatoes.

All natural flat iron steak lightly breaded, flash seared and topped with rucola, shavings of parmigiano and bruschetta tomatoes, served next to mascarpone flavored mashed potatoes.

All natural chicken thigh sautéed with shitakee mushrooms, black olives, sun dried tomatoes and artichokes, served next to sautéed spinach.

All natural boneless chicken thigh topped with prosciutto and fontina cheese sautéed with shallots, rosemary, sage and mushrooms in a white wine-demiglaze sauce, served next to rosemary roasted potatoes.

Pork medallions pan-seared and topped with a yellow apple-scallion-pancetta-demiglaze touch of honey sauce, served next to mascarpone flavored mashed potatoes and red beets.

Salmon dusted with fresh herbs and pistachio, baked, topped with fried leeks, drizzled with a balsamic-wasabi dressing served next to sautéed spinach.

Red snapper filet sautéed with clams, mussels and calamari in a white wine-saffron seafood stock sauce, served over crostini.

Imported sheep milk ricotta cannoli from Sicily.

Mascarpone, cream cheese, cannoli shell base.

Vanilla, cream, caramelized sugar.

60% cocoa, melted Nutella, vanilla gelato.

Homemade pistachio pannacotta.

Homemade tiramisu’.