ANTIPASTO

Cocktail di Gamberi	Ostriche Rockefeller
Shrimp cocktail, served in a seafood mousse	Fresh oysters, spinach, and béchamel sauce

Gamberi al Vino	Antipasto Valentino	Melanzane Ripiene
Sauté shrimps, garlic, white wine, fresh lemon juice, finished with butter, served on mix green salad	Imported Prosciutto di Parma, mortadella, speck, potato croquette, rice croquette, Caponata, and Parmesan Regiano	Sliced fresh eggplant rolled with ricotta and parmesan cheese, baked, with tomato sauce

Carpaccio di Manzo	Salmone Marinato	Gnocchi alla Boscaiola
Thinly sliced raw tenderloin served on bed of spring mix, finished with citronette dressing, and sliced parmesan cheese	Fresh Smoked salmon sliced and served with capers, onions, and whole chopped egg and toast points.	Homemade potato dumpling, tossed with green peas, mushroom, proscuitto, cream and Parmesan cheese

Fritto di Calamari e Zucchini	Salsiccia con Mozzarella Affumicata
Fried calamari and zucchini, served with tartar sauce	Grilled Italian sweet sausage, marinated in fresh herbs, topped with fresh smoked mozzarella cheese

ZUPPE / INSALATE

Insalata Primavera	Insalta di Spinaci
Italian tomato basil vinaigrette, tomatoes, feta cheese, black olives	Mushrooms, whole egg, Gorgonzola cheese, hot bacon dressing

Insalata di Cesare	Caprese di Mozzarella
Caesar salad	Fresh mozzarella, tomato, basil, olive oil, balsamic vinegar

Pasta e fagioli

Shrimp Bisque

Soup Du Jour

SPECIALTIES

Pollo Aromatico	Salmone alla Griglia Insalata
Sliced blackened chicken breast served over Caesar salad, and parmesan cheese	Grilled salmon, served over spinach salad, with lemon butter sauce

Pollo Riepieno	Pollo alla Parmigiana
Chicken breast, stuffed with spinach, sun dried tomato, gorgonzola, pine nuts, served with a cognac cream sauce	Breast of chicken dipped in egg, seasoned breadcrumbs, and layered with pomodoro sauce and fresh mozzarella cheese. Served with pasta marinara

Pollo alla Griglia	Pollo al Marsala
Chicken breast marinated in fresh herbs, garlic, lemon and white wine	Sauté chicken breast, flamed with Marsala wine, cream, and champion mushrooms

Vitello alla Parmigiana	Vitello Saltimbocca
Veal dipped in egg, seasoned breadcrumbs, and layered with pomodoro sauce and fresh mozzarella cheese. Served with pasta marinara	Veal scaloppini sauté with mushrooms, flamed with Marsala wine, layered with fresh sage, prosciutto, and mozzarella

Vitello Picatta	Vitello al Marsala
Veal scaloppini sauté flamed with white wine, fresh lemon juice, capers, and finished with butter	Veal scaloppini sauté, flamed with Marsala wine, cream, and champion mushrooms

Gamberi al Cognac	Filetto alla Griglia	Salmone ala Griglia
Sauté shrimp, olive oil, garlic, flamed with cognac, finished with crabmeat, cream and butter	Beef tenderloin, grilled, infused with fresh herbs, garlic, olive oil	Grilled marinated salmon filet, with lemon butter sauce, served with mixed grilled vegetables

Salmone Capperi	Eggplant Parmigiana	Zuppe di Pesce
Filet of salmon, sautéed in extra virgin olive oil, with shallots, capers, white wine, and finished with lemon butter	Eggplant dipped in egg, seasoned with breadcrumbs and herbs, layered with pomodoro sauce and Mozzarella cheese. Served with pasta	Sautéed, scallops, shrimp, mussels, clams, salmon, sautéed in extra virgin olive oil, garlic, flamed with white wine, finished with pomodoro sauce, tossed in pasta

Tagliata di Manzo	Pesce Spada alla Livornese
Sliced black pepper crusted filet, roasted in the oven, served on a bed of fresh arugula, Parmesan, and lemon citronette	Pan seared swordfish, with olive oil, baked with olive capers and fresh tomatoes