ANTIPASTI E INSALATE

CARPACCIO DI MANZO - 10

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

PROSCIUTTO DI PARMA CON MELONE E PERE – 11

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

"CELLAR" MISTA –7

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

INSALATA CAPRESE CON CARCIOFI –9

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

SALUMI ASSORTITI CON OLIVE DELLA CASA – 11

IMPORTED CAPOCCOLO, ARTISAN SOPRESSATA, DRY SAUSAGE,
HOUSE MARINATED OLIVES, GRILLED EGGPLANT,
RICOTTA SALATA and REGIANOPARMIGIANO 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 PARMA PROSCIUTTO,
THEN BAKED with FRESH BASIL

GAMBERI AL PESTO CON CECI E POMODORI – 11

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

PORTOBELLO CON GORGONZOLA –10

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

AVOCADO CON GAMBERI E GRANCHI – 11

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

PASTE CASERECCIE

"All pastas are home made"
Half orders available as appetizer.

RIGATONI CON GAMBERI E ASPARAGI – 19

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

RIGATONI ALLA "CHECCA" – 17

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

GNOCCHI ALLA BOLOGNESE – 18

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

FETTUCINI CON SALMONE AFFUMICATO – 18

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

FETTUCCINE CON RAGU DI CONIGLIO – 18

RIBBONS tossed with a SAUCE OF ROASTED RABBIT

RAVIOLI AL MARE "MARCO POLO" – 19

SEAFOOD RAVIOLI served in a
LIGHT TOMATO and TARRAGON SAUCE

RAVIOLI  DI CARNE  ALLA  “MONTEPERTUSO"– 19

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

RISOTTO CON GRANCHIO E GAMBERI – 19

ARBORIO RICE served "ALLA UNDA" with LUMP CRAB MEAT,
SHRIMP, PEAS and a TOUCH OF TOMATO

RISOTTO AI PORCINI – 19

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

LINGUINE CON RUCOLA E POMODORO – 18

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

LINGUINE CON GRANCHIO E PESTO –23

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

Please note: Plate sharing charge of $4.00
18% gratuity may be added to groups of 6 or more, and to separate checks

SECONDI

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

COSTATA AI FERRI AL GIARDINO –30

14oz. RIB EYE STEAK FLAT-GRILLED and served with
SAUTEED TOMATOES, MUSHROOMS and ARTICHOKES

FILETTO AL BAROLO E PORCINI – 36

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

SCALOPPINE ALLA VENETO –24

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

SCALOPPINE AI PORCINI – 25

SCALOPPINE OF VEAL
with an ITALIAN PORCINI MUSHROOM CREAM SAUCE

CARRE D'AGNELLO ALLA MARSALA – 33

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

OSSO BUCCO D’AGNELO CON RISOTTO ALLE VERDURE – 26

BRAISED LAMB SHANKS with VEGETABLE RISOTTO

POLLO CON FUNGHI E SPINACI –26

FRENCHED BREAST OF CHICKEN roasted with KING TRUMPET MUSHROOMS,
served over SPINACH with GOAT CHEESE and DEMI GLACE

ANATRA CON LENTICCHIE E PANCETTA – 26

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

SALMONE AL RE I NOCI -27

WILD SALMON roasted with KING TRUMPET MUSHROOMS
and drizzled with WALNUT OIL

DENTICE ALLA ROMANA – 27

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

DUETTO VERDE E NERO – 28

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 – 29

SNAPPER FILLET sauteed with
LOBSTER SAUCE and SHRIMP

“DOPO CENA”

"After dinner"

CAFFE E DIGESTIVI

SWEET WINE

Sauternes, Château Doisy-Vedriness, Bordeaux -g. 7.00
Vin Santo, Vigna del Papa -g. 10.00
Pinot Noir, Deglace, Adelsheim -g. 10.00

IRISH CREAM

O’Mara’s, Irish Country Cream -g. 5.50

PORT

Ramos Pinto, “Unfiltered”, Douro - g. 6.50
Ramos Pinto, Vintage, Douro -g. 12.00
Churchill’s, Tawny, 10 Yr. -g. 8.00

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 and 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 HAZLENUT or VANILLA ICE CREAM

TORTA DI CIOCCOLATA – 7

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

TORTA DI PANE – 7

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

IMPORTED ITALIAN SPECIALTIES

CIOCCOLATISSIMO – 8

BABY CHOCOLATE CAKE with MOLTEN CHOCOLATE CENTER,
served warm with IMPORTED HAZLENUT or VANILLA GELATO,
CHOCOLATE SAUCE and CREME ANGLAISE

SORBETTI/GELATTI – 7

Your choice of:  
MANDARIN ORANGE, LEMON, or RASPBERRY SORBET,
HAZLENUT GELATO, or VANILLA GELATO

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-13

Frutti di Bosco / Chateau de Cosse Sauterne-12

Vanilla Gelato / Lustau Pedro Ximenez Sherry-10

Biscotti / Vigna del Papa Vin santo-10

Prices subject to change