ANTIPASTI E INSALATE
Carpaccio di Manzo - 11
Paper-thin sliced beef served raw with arugula, shaved Parmigiano, fennel, and Balsamic vinaigrette
Prosciutto di Parma con Melone e Pere – 11
Sliced Parma prosciutto served over fresh melon and pear
Insalata Caprese con Carciofi –10
Diced fresh mozzarella, grape tomatoes, basil, and artichoke hearts tossed with Balsamic vinaigrette
Alici Marinati con Quattro Colore – 11
Marinated fresh anchovies with radicchio, hearts of palm, arugula and roasted peppers
Salumi Assortiti con Verdure della Casa– 12
Imported capoccolo, artisan sopressata and dry sausage, olives, house marinated vegetables, grilled eggplant, ricotta salata and Reggiano Parmigiano cheeses
Peperoni Imbottiti – 12
Home roasted peppers filled with fresh mozzarella cheese and Parma prosciutto, then baked with fresh basil
Polenta con Salsiccia e Porcini – 11
Soft polenta topped with roasted sausage, porcini mushrooms and demi glace
Gamberi al Pesto con Insalata Ceci– 12
Shrimp sautéed with a basil pesto and served with a chick pea and tomato salad
Portobello con Gorgonzola – 11
Portobello mushroom cap roasted with imported gorgonzola cheese
and served with a Balsamic glaze and baby greens
Avocado con Gamberi e Granchio – 12
Half an avocado filled with shrimp and crab meat salads and a citrus-saffron sauce
Insalata del Sole – 9
Baby greens with imported gorgonzola cheese, sunflower seeds, and dried apricots with a peach vinaigrette
"Cellar" Mista –7
"House salad" of baby lettuces, grape tomatoes, walnuts, shaved fennel and Balsamic vinaigrette
PASTE CASERECCIE
"ALL PASTAS ARE HOME MADE"
HALF ORDERS AVAILABLE AS APPETIZER
Rigatoni con Gamberi e Asparagi – 19
Tube pasta sautéed with whole and chopped shrimp, asparagus and pink sauce
Rigatoni alla Checca – 19
Tube pasta with fresh chopped tomatoes, basil, sweet onion and fresh mozzarella
Gnocchi alla Bolognese – 19
Potato dumplings sautéed in the classical sauce of ground veal, pork and beef
Gnocchi con Rucola e Pomodoro – 19
Potato dumplings sautéed with baby arugula, tomato sauce, and fresh mozzarella
Papardelle con Grancio e Pesto – 24
Wide ribbon pasta with jumbo lump crab and basil pesto cream sauce
Papardelle con Salsiccia e Spinaci – 20
Papardelle sautéed with sausage, spinach, fresh tomato sauce and drizzled with truffle oil
Fettuccine con Salmone Affumicato – 19
Ribbons tossed with smoked salmon, peas, pancetta and cream sauce
Fettuccine con Ragu di Coniglio – 21
Ribbons tossed with a sauce of roasted rabbit
Ravioli "Marco Polo" – 20
Venetian style seafood ravioli served in a light tomato and tarragon sauce, garnished with fried ginger
Ravioli di Carne alla "Montepertuso"– 20
Meat filled pillows sautéed with mixed olives, light tomato sauce and goat cheese
Risotto con Granchio e Gamberi – 21
Arborio rice served "alla unda" with lump crab meat, shrimp, and peas, with a touch of tomato
Risotto ai Porcini – 20
Arborio rice cooked al dente with sliced Italian Porcini mushrooms and grated Reggiano Parmigiano
SECONDI
"SERVED WITH CHEF'S SELECTION OF THE DAY"
Lombata di Vitello al Giardino – 39
14 oz. long-rib veal chop pan roasted and served with gorgonzola cream sauce and caramelized shallot
Filetto al Barolo e Porcini– 37
8 oz. Filet mignon pan roasted with Italian Porcini mushrooms and Barolo wine sauce
Scaloppine alla Veneto –26
Scaloppine of veal loin sautéed with artichokes, pine nuts, sun dried tomatoes and white wine
Scaloppine ai Porcini – 27
Scaloppine of veal loin with an Italian porcini mushroom cream sauce
Carre D'Agnelo alla Marsala – 37
Rack of lamb, roasted and served with an imported Marsala wine and demi glace sauce
Osso Buco D'Agnelo con Risotto alle Verdure – 29
"3 hour" braised American LAMB shank with vegetable risotto
Fagiano e Anatra con Mele – 30
Pheasant and duck breast pan roasted and served over caramelized shallots, apples and cream
Salmone con Funghi Marinati e Olive Secche– 29
Wild salmon fillet roasted with house marinated mushrooms, oil cured olives, and a touch of tomato sauce
Salmone al'Finocchio– 27
Wild salmon fillet sautéed with fennel, sweet peppers, caper berries, tomatoes, and Italian speck
Dentice alla Romana – 29
Snapper fillet sautéed with artichokes, diced tomatoes, and basil served with a saffron and white wine sauce
Duetto Verde e Nero – 31
Giant shrimp and snapper sautéed with green olives, dry black figs and fresh rosemary
in a white wine lemon sauce
Dentice con Sugo D'Aragosta e Gamberi – 30
Snapper fillet sautéed with lobster sauce and shrimp
Please note: Plate sharing charge of $4.00
18% gratuity may be added to groups of 6 or more,
and to separate checks
“DOPO CENA”
"After dinner"
CAFFE E DIGESTIVI
Sweet Wine
Sauternes, Château Doisy-Vedriness, Bordeaux - g.8.00
Vin Santo, Felsina - g.15.00
Pinot Noir, Deglace, Adelsheim - g.10.00
Irish Cream
O’Mara’s, Irish Country Cream - g.5.50
Port
Ramos Pinto, “Unfiltered”, Douro - g.7.00
Ramos Pinto, Vintage, Douro - g.12.00
Gould Churchill, Tawny, 10 Yr. - g.10.00
Malbec, Malamado, Late Harvest - g.10.00
Ramos Pinto, Vintage, Douro - g.12.00
Sherry (Sweet)
Moscatel Emilin, Lustau, Spain - g.7.50
Pedro Ximenez, Lustau, Spain - g.7.50
PX, Bodegas Toro Albala, Grand Rsv. 1982 - g.12.00
Sparkling
Moscato, D’Asti, Di Gresy, La Serra -½ btl 25.00
Coffees & Teas
Espresso - Regular or Decaf - 3.00, Dbl. 5.00
Cappuccino - Regular or Decaf - 3.75
Latte - Regular or Decaf - 3.75
Columbian Coffee - Regular or Decaf - 2.50
Hot Tea selection - 2.50
HOME MADE SPECIALTIES
TIRAMISU FIORENTINO – 7
Classically light version of coffee-soaked lady fingers and mascarpone cream
STRUDEL alla "BOLZANO" – 7
Puff pastry filled with roasted apples and raisins, served warm with imported hazelnut or vanilla ice cream
TORTA di CIOCCOLATA – 7
“Almost Flourless”, dense, rich, semisweet chocolate tort served slightly warm with chocolate sauce and crème Anglaise
TORTA di PANE – 7
Italian bread baked with pure vanilla and chocolate chips, served warm with either imported hazelnut or vanilla ice cream
IMPORTED ITALIAN SPECIALTIES
CIOCCOLATISSIMO – 8
Baby chocolate cake with molten chocolate center, served warm with imported hazelnut or vanilla gelato, chocolate sauce and crème Anglaise
SORBETTI/GELATTI – 7
Your choice of: lemon, or raspberry
sorbet, hazelnut gelato, or vanilla ice cream
FRUTTI di BOSCO – 7
Light crust tart filled with pastry cream and topped with assorted wild berries
MOUSSE DI CIOCCOLATA – 9
White and dark chocolate mousse covered in dark chocolate, served with Amareno black cherry sauce
BISCOTTI – 6
Dense almond and amaretto cookies
"Perfect for dipping"
PAIRINGS
½ glass (1.5 oz.) serving
Apple Strudel / Adelsheim Deglace - 15
Frutti di Bosco / Doisy- Vedrines, Sauterne - 13
Vanilla Gelato / Lustau Pedro Ximenez Sherry - 11
Biscotti / Vin santo Felsina - 16
Prices subject to change
