ANTIPASTI E INSALATE

CARPACCIO DI MANZO - 9

PAPER-THIN SLICED BEEF
served raw with ARUGULA, SHAVED PARMIGIANO, FENNEL,
and BALSAMIC VINAIGRETTE

PROSCIUTTO DI PARMA CON MELONE E PERE – 10

SLICED PROSCIUTTO FROM PARMA, ITALY
served over FRESH MELON AND PEAR

"CELLAR" MISTA – 6

HOUSE SALAD OF BABY LETTUCES, GRAPE TOMATOES,
WALNUTS, SHAVED FENNEL and BALSAMIC VINAIGRETTE

INSALATA CAPRESE CON CARCIOFI – 8

DICED FRESH MOZZARELLA,
GRAPE TOMATOES, BASIL, and ARTICHOKE HEARTS
tossed with BALSAMIC VINAIGRETTE

BRESAOLA CON INSALATA DI PALMA – 9

AIR DRIED BEEF served with HEARTS OF PALM,
FENNEL and ARUGULA SALAD in WALNUT OIL VINAIGRETTE

SALUMI ASSORTITI CON OLIVE DELLA CASA – 10

IMPORTED CAPOCCOLO, ARTISAN SPRESSATA, DRY SAUSAGE,
HOUSE MARINATED OLIVES, GRILLED EGGPLANT,
RICOTTA SALATA and PARMIGIANO CHEESES

ALICI MARINATI CON QUATTRO COLORE – 11

MARINATED FRESH ANCHOVIES with RADICCHIO,
HEARTS OF PALM, ARUGULA and ROASTED PEPPERS

INSALATA DEL SOLE – 8

BABY GREENS with IMPORTED GORGONZOLA CHEESE,
SUNFLOWER SEEDS, and DRIED APRICOTS
with a PEACH VINAIGRETTE

PEPERONI IMBOTTITI – 10

HOME ROASTED PEPPERS
filled with FRESH MOZZARELLA CHEESE and PROSCIUTTO,
THEN BAKED

GAMBERI AL PESTO CON CECI E POMODORI – 10

SHRIMP SAUTEED with a BASIL PESTO
and SERVED with a CHICK PEA and TOMATO SALAD

AVOCADO CON GAMBERI E GRANCHI – 10

HALF AN AVOCADO
filled with SHRIMP and CRAB MEAT SALADS
and a CITRUS-SAFFRON SAUCE

PORTOBELLO CON GORGONZOLA –9

PORTOBELLO MUSHROOM CAP
roasted with ITALIAN GORGONZOLA CHEESE,
served with a BALSAMIC GLAZE and BABY GREENS

PASTE CASERECCIE

"All pastas are home made"

RIGATONI CON GAMBERI E ASPARAGI – 17

TUBE PASTA sauteed with SHRIMP,
ASPARAGUS, and a PINK SAUCE

RIGATONI ALLA "CHECCA" – 16

TUBE PASTA with FRESH CHOPPED TOMATOES, BASIL,
SWEET ONION and FRESH MOZZARELLA CHEESE

FETTUCINI CON SALMONE AFFUMICATO – 17

RIBBONS tossed with SMOKED SALMON,
PEAS, FRESH PANCETTA and CREAM

FETTUCCINE CON RAGU DI CONIGLIO – 18

RIBBONS tossed with a SAUCE OF ROASTED RABBIT

LINGUINE CON GRANCHIO E PESTO – 18

LINGUINE tossed with a SAUCE OF LUMP CRAB MEAT,
BASIL PESTO and CREAM

LINGUINE CON RUCOLA E POMODORO – 16

LONG FLAT PASTA sauteed with BABY ARUGULA,
TOMATO SAUCE and FRESH MOZZARELLA CHEESE

GNOCCHI ALLA BOLOGNESE – 17

POTATO DUMPLINGS sauteed in the CLASSICAL SAUCE
of GROUND VEAL, PORK, and BEEF

RAVIOLI  DI CARNE  ALLA  “MONTEPERTUSO"– 18

MEAT FILLED PILLOWS sauteed with MIXED OLIVES,
LIGHT TOMATO SAUCE and GOAT CHEESE

RAVIOLI AL MARE "MARCO POLO" – 18

SEAFOOD RAVIOLI served in a
LIGHT TOMATO and TARRAGON SAUCE

RISOTTO AI PORCINI – 18

ARBORIO RICE COOKED AL DENTE with
ITALIAN PORCINI MUSHROOMS and PARMIGIANO CHEESE

RISOTTO CON GRANCHIO E GAMBERI – 18

ARBORIO RICE with LUMP CRAB MEAT,
SHRIMP, PEAS and a TOUCH OF TOMATO

HALF ORDERS AVAILABLE AS APPETIZER – 9

CARNE E POLLAME

"All entrees served with the Chef's Selection of the Day"

COSTATA AI FERRI GIARDINO – 26

RIB EYE STAK FLAT-GRILLED and served over
SAUTEED TOMATOES, MUSHROOMS and ARTICHOKES

OSSO BUCCO D’AGNELO CON RISOTTO VERDURE – 24

BRAISED LAMB SHANKS with VEGETABLE RISOTTO

FILETTO AL BAROLO E PORCINI – 34

8 oz. FILET MIGNON pan roasted with
ITALIAN PORCINI MUSHROOMS and a BAROLO WINE SAUCE

CARRE D'AGNELLO AL MARSALA – 33

RACK OF LAMB,
roasted and served with IMPORTED MARSALA WINE
and DEMI GLACE SAUCE

SCALOPPINE ALLA VENETO –22

SCALOPPINE OF VEAL sauteed with ARTICHOKES,
PINE NUTS, SUN DRIED TOMATOES and WHITE WINE

SCALOPPINE AI PORCINI – 23

SCALOPPINE OF VEAL
with an ITALIAN PORCINI MUSHROOM CREAM SAUCE

ANATRA CON LENTICCHIE E PANCETTA – 24

ROAST BONELESS BREAST of DUCK
served over LENTILS and PANCETTA with DEMI GLACE

POLLO AI PORCINI E PISELI – 22

BREAST OF CHICKEN sauteed with
PORCINI MUSHROOMS, PEAS and PINK SAUCE

POLLO ALLA LOMBARDIA – 19

BREAST OF CHICKEN stuffed with RICOTTA CHEESE,
PROSCIUTTO di PARMA and SPINACH, roasted with a
MIXED MUSHROOM SAUCE

PESCE

"We proudly select our fish from Hull's Seafood"

DUETTO VERDE E NERO – 26

GIANT SHRIMP AND SNAPPER sautéed with
GREEN OLIVES, DRY BLACK FIGS and FRESH ROESMARY
in a WHITE WINE LEMON SAUCE

DENTICE ALLA ROMANA – 26

SNAPPER FILLET
sauteed with ARTICHOKES, DICED TOMATOES,
and BASIL, served with a SAFFRON and WHITE WINE SAUCE

DENTICE CON SUGO D'ARAGOSTA E GAMBERI – 28

SNAPPER FILLET sauteed with
LOBSTER SAUCE and SHRIMP

SALMONE ARROTOLATO CON PORTOBELLO – 23

FILLET OF SALMON roasted with HERBS
and a PORTOBELLO MUSHROOM CAP
served with a BALSAMIC REDUCTION GLAZE

“DOPO CENA”

"After dinner"

 HOME MADE SPECIALTIES - 6

TIRAMISU FIORENTINO

CLASSICALLY LIGHT VERSION
of MASCARPONE CREAM, LADY FINGERS and COFFEE

STRUDEL ALLA "BOLZANO"

PUFF PASTRY filled with ROASTED APPLES and RAISINS,
served warm with either IMPORTED HAZLENUT or VANILLA ICE CREAM

TORTA DI CIOCCOLATA

“Almost Flourless”
DENSE, RICH, SEMISWEET CHOCOLATE TORT
served slightly warm with CHOCOLATE SAUCE and CREME ANGLAISE

TORTA DI PANE

BANANA and ITALIAN BREADS
baked with PURE VANILLA and CHOCOLATE CHIPS,
served warm with either IMPORTED HAZLENUT or VANILLA ICE CREAM

IMPORTED SPECIALTIES

FRUTTI di BOSCO – 7

LIGHT CRUST TART filled with PASTRY CREAM
and toppoed with ASSORTED WILD BERRIES

SORBETTI/GELATTI – 6