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PRIMO PIATTO |
Arancine 9.
Sicilian Rice Balls stuffed w/ cheese & served over marinara. |
Pan
Roasted “Day Boat” Scallops 12.
With garlic, orange & basil sauce. |
Parmesan Crusted Shrimp 9.
Over white bean salad with roasted re pepper & basil
pesto aiolis. |
Portobello al Forno 8.
Roasted Portobello Mushroom topped with goat cheese over
roasted red peppers. |
Classsic Margherita Pizza 9.
Tomato sauce, mozzarella, parmesan, basil. |
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INSALATA |
Mozzarella Casalinga 9.
House made Mozzarella with tomato, basil pesto, virgin
olive oil, & aged balsamic vinegar. |
Siciliana 8.
Seasonal greens, fennel, citrus dressing, orange,
grapefruit & red onion. |
Caesar 8.
Romaine Hearts tossed with house made dressing, topped
with parmesan & croutons. |
Tri
Colore 7. W/ Gorgonzola 8.
Seasonal greens, house vinaigrette, tomato, red onion &
cucumber. |
Arugula 9.
Roasted peppers, olives, Marsala vinaigrette & goat
cheese crostini. |
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NO ½ Orders, $5 plate charge for split
entrees, 20% gratuity added on parties of 6 or more. |
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Dinner
Menu |
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PASTA |
Fettuccine Salmon & Asparagus 24.
In tomato & brandy cream sauce topped with red onion & capers. |
Penne Veal & Vodka 23.
Sautéed veal & mushrooms in vodka sauce with parsley and
basil. |
Linguine & Clams alla Lucca 21.
Littleneck Clams, chorizo sausage, cherry peppers,
fennel, garlic, parsley, white wine, tomato. |
Cavatelli alla Bolognese 21.
Fresh Cavatelli pasta tossed with our famous meat sauce. |
Fusilli alla Boscaiola 19.
Sautéed chicken, mushrooms, sun-dried tomato & garlic in
marsala sauce with basil & parsley. |
Frutta di Mare 29.
Shrimp, scallops, little neck clams & chorizo sausage over capellini pasta with tomato basil sauce. |
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SECONDO PIATTO |
Pollo alla Scozzari 21.
Roasted ½ Chicken with garlic, ginger, lemon, Sicilian
olive, saffron & pignoli nuts. |
Piatto Misto 24.
Sautéed Chicken breast, chorizo sausage & shrimp in a
Scampi sauce. |
Vitello Parmiggiano 24.
Veal Cutlet Pamesan over cappellini marinara. |
Bistecche alla Sicilianna 29.
N.Y. Strip Steak with sweet & spicy peppers, garlic,
capers, olives, herbs & aged balsamic. |
Trota alla Venezianna 25.
“Venetian Style” Trout, white wine, garlic, lemon,
currants, capers, pignoli nuts & parsley. |
Salmonata 25.
Pan Roasted Salmon, asparagus, shiitake mushroom,
pomegranate glaze. |
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NO ½
Orders, $5 plate charge for split entree’s, 20% gratuity
added on parties of 6 or more. |
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