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Antipasti
caldi (Hot antipasto)
|
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|
Calamari
Fritti o Origanati (Fried Calamari or
origanati)...............................................
|
8.-
|
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Vongole
origanate (baked
clams)..............................................................................
|
8.-
|
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Mozzarella
in carrozza (thick slices of mozzarella cheese encased in bread and dipped
in egg batter)
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6.-
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Antipasti freddi (Cold antipasto)
|
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Shrimp
Cocktail.......................................................................................................
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10.-
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Insalata
di Mare (cold seafood
salad)........................................................................
|
12.-
|
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Bufala
mozzarella, tomatoes and roasted
peppers......................................................
|
10.-
|
|
Antipasti
freddi assortiti (assortment of cold
antipasto)................................................
|
8.-
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|
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Minestre (Soups)
|
|
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Zuppa
del giorno (the Chef's creation of the
day)......................................................
|
6.-
|
|
|
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Insalate (Salads)
|
|
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Tre
colori (salad with rucola, endive and
radicchio.....................................................
|
7.-
|
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Insalata
mista (fresh field greens, cherry tomatoes and olives in olives in our
homemade dressing)...............................................................................................................
|
5.-
|
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Insalata
alla Cesare (romaine lettuce with fresh dressing, parmesan cheese and
homemade
croutons...............................................................................................
|
7.-
|
|
|
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Primi piatti (Pasta)
|
|
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Rigatoni
al filetto di pomodoro (in our seasoned tomato
sauce)....................................
|
10.-
|
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Penne
alla vodka (with vodka, tomato, heavy cream and parmigiano)
.........................
|
11.-
|
|
Perciatelli
alla Bellini (with fresh tomato and
eggplant)................................................
|
11.-
|
|
Linguine
ai frutti di mare (with assorted fresh seafood, extra virgin olive oil and
garlic)..
|
13.
|
|
|
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Pesce (Fish)
|
|
|
Scampi
"Gamberi" (Grilled shrimp with
salad)............................................................
|
18.-
|
|
Gamberi
alla marinara or fra Diavolo and Linguine (with garlic and other spicy
herbs in marinara
sauce)......................................................................................................
|
18.-
|
|
Salmone
alla griglia (grilled
salmon).........................................................................
|
15.-
|
|
Pesce
del giorno (the Chef's creation of the
day).......................................................
|
18.-
|
|
|
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Pollo (Chicken)
|
|
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Petti
di pollo "Paillard" (grilled chicken breast fillets with rucola,
tomatoes and onion)....
|
12.-
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Pollo
alla milanese (chicken breast fillets first dipped in egg wash, then
breaded and pan fried).....................................................................................................................
|
12.-
|
|
Petti
di pollo "mare e monti" (chicken breast with spinach and fresh
mozzarella in a champagne
sauce)..................................................................................................
|
12.-
|
|
Pollo
"Scarpariello" (with sweet sausage and cherry
peppers).....................................
|
12.-
|
|
|
|
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Vitello (Veal)
|
|
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Scaloppine
"Piccata" (Veal sauteed with capers in a lemon and white wine
sauce).........
|
16.-
|
|
Scaloppine
al marsala (sauteed with shallots mushrooms in a marsala wine sauce).......
|
16.-
|
|
Scaloppine
"Saltimbocca" (with prosciutto, sage and wine sauce served over
spinach....
|
16.-
|
|
Costata
di vitello "Paillard" (with sauteed wild mushrooms).........................................
|
25.-
|
|
|
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Manzo (Beef)
|
|
|
Bistecca
alla fiorentina (22oz. T-bone steak with sauteed wild exotic
mushrooms)........
|
30.-
|
|
Fillet
Mignon "Mona Lisa" (with porcini mushrooms in a cognac cream
sauce)...............
|
25.-
|
|
|
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Vegetali
|
|
|
Broccoli
di rape (with extra virgin olive oil, crushed garlic and red
peppers..................
|
7.-
|
|
Zucchini
fritti (fried
zucchini)....................................................................................
|
5.-
|
|
Sauteed
spinach (with extra virgin olive oil and
garlic)................................................
|
5.-
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