MENU

Menu changes seasonally.All pasta, bread and desserts are made on the premises

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ANTIPASTI

Insalata della casa
House Salad

Insalata rustica
Grilled eggplant, tomato, pepper, & potato with mesclun salad & Italian dressing

Insalata di carciofi
Marinated artichoke hearts with grape tomatoes, red onion, & mixed greens finished with a balsamic reduction

Assaggi vari
Assortment of grilled eggplant, mozzarella cheese, tomato, roasted peppers, onions, olives, & prosciutto

Insalata ricca
Grilled breast of chicken with boiled potato & pecorino cheese served on a bed of greens with italian dressing

Delizia ai funghi
Puff pastry filled with wild mushrooms in a four-cheese sauce

Delizia ai funghi
Grilled filet of chicken layered with smoked mozzarella, fresh tomato, & black olive purée

LA CARNE E IL PESCE

Filetto di pesce in salsa di agrumi
Daily fish with fresh citrus juices & fried leeks

Petto di pollo alla valdostana
Breast of chicken topped with Fontina cheese in a light demi-glace sauce

Petto di pollo alla romana
Breast of chicken sprinkled with sage & topped with a thin slice of prosciutto

Scaloppine di vitello al vino bianco
Veal scaloppine with light white wine & thyme sauce

Paillard di vitello
Paillard of veal topped with mesclun & tomato

Lasagnette alla ligure
Lasagna filled with haricots-berts, potato & pesto becamella topped with mozzarella & pesto

Canederli in salsa di funghi
Bread, speck & fresh herb gnocchi sautéed with a wild mushroom sauce

LE PASTE

Spaghetti all' italiana
Spaghetti with pesto, tomato sauce, & light cream

Maccheroni al pomodoro e basilico
Maccheroni with fresh tomato sauce & basil

Fusilli alla moda dello "Chef"
Fusilli sautéed with speck, shallots, & roasted cherry tomato finished with Pecorino Romano

Chestnut spaghetti sautéed in a walnut cream sauce topped with cocoa powder

Gnocchi di patate alla sorrentina
Gnocchi served with tomato sauce, fresh basil, & mozzarella

Tagliatelle di salvia con funghi di bosco
Sage tagliatelle with sautéed wild mushrooms & white wine

Trofie con fagioli e gamberi
Trofie with jumbo shrimp, cannellini, toasted pine nuts, arugula, garlic, & extra virgin olive oil

Tagliatelle di salvia con funghi di bosco
Sage tagliatelle with sautéed wild mushrooms & white wine

Caramella ai formaggi con funghi e pomodoro
Italian candy ravioli stuffed with goat & ricotta cheeses finished with a tomato mushroom sauce

Zuppa del giorno
Today's soup

ANTIPASTI

Grigliata di calamari
Grilled calamari on a bed of radicchio dressed with extra virgin olive oil & lemon

Torre di vegetali con mozzarella
Marinated grilled vegetables & fresh mozzarella drizzled with a balsamic reduction

Delizia ai funghi
Puff pastry filled with wild mushrooms in a four-cheese sauce

Spirale di salmone e formaggio caprino
Smoked Salmon rolled with goat cheese & finished with a honey scallion vinaigrette

Polpettine di granchio
Angel hair crab cake with bell peppers & scallions served with garlic aioli

Millefoglie di pollo con mozzarella affumicata
Grilled filet of chicken layered with smoked mozzarella, fresh tomato, & black olive purée

LE PASTE

Fusilli alla moda dello "Chef"
Fusilli sautéed with speck, shallots, & roasted cherry tomato finished with Pecorino Romano

Spaghetti alle "castagne"
Chestnut spaghetti sautéed in a walnut cream sauce topped with cocoa powder

Gnocchi di patate alla sorrentina
Gnocchi served with tomato sauce, fresh basil, & mozzarella

Rigatoni alla boscaiola
Short groved tubes of pasta with sweet sausage & spinach in a Taleggio cream sauce

Tagliatelle di salvia con funghi di bosco
Sage tagliatelle with sautéed wild mushrooms & white wine

Pappardelle alla bolognese
Pappardelle served with a ragù of tomato, ground beef, veal, & pork

Trofie con fagioli e gamberi
Trofie with jumbo shrimp, cannellini, toasted pine nuts, arugula, garlic, & extra virgin olive oil

Caramella ai formaggi con funghi e pomodoro
Italian candy ravioli stuffed with goat & ricotta cheeses finished with a tomato mushroom sauce

All pasta may be served as a main course for an additional charge of All desserts and breads are prepared daily in our kitchen

INSALATE

Insalata della casa
Mixed greens & shaved carrots with Italian dressing

Insalata di spinaci
Baby spinach dressed with tomato vinaigrette, candied walnuts, red onion, & Gorgonzola cheese

Insalata di carciofi
Marinated artichoke hearts with grape tomatoes, red onion, & mixed greens finished with a balsamic reduction

Assaggi vari
Assortment of grilled eggplant, mozzarella cheese, tomato, roasted peppers, olives, & prosciutto

I SECONDIS

Petto di pollo alle "castagne"
Oven roasted breast of chicken with a chestnut cream sauce

Galletto al marsala
Roasted semi-boneless Cornish hen served with Marsala wine & wild mushrooms

Portafolio di vitello
Veal stuffed with granny smith apples & chestnuts finished in an amaretto demi glace

Scaloppine di vitello con radicchio
Scaloppine of veal topped with radicchio braised in red wine & served in a Fontina cream sauce

Filetto alle "castagne"
Filet mignon pan seared over a chestnut & potato purée with a red wine sauce

Costata di maiale
Double-cut pork chop stuffed with aged Pecorino Romano and speck over banana peppers, caper berries, with herbed demi-glace

Pesce del giorno
Chef's selection of daily fish