Vine Ripened Tomato Bruschetta
7-
homemade boccincini fresh mozzarella
Portobello & Mascarpone Polenta
9-
Fresh herbs, aged balsamic drizzle
Roasted Tuscan Artichoke
9-
stuffed with pancetta and fresh herbs
Broiled Skewer of Buffalo Mozzarella
8-
Tuscan crouton, slow roasted peppers
Steamed Maine Mussels
9-
broccoli di rape, garlic , olive oil, white wine or fresh tomato
Seared Scallops
10-
arugula, frisse, bacon, melted tomatoes, sherry wine
Chefs Seasonal Vegetable Plate 8-
Salads
House Salad 6-
Baby Arugula & Endive
8-
gorgonzola, Bosc pears, 15yr. Balsamic drizzle
Warm Spinach Salad
8-
crispy bacon, toasted walnuts and Montrachet goat cheese
Red & Green Romaine Caesar 7-
Vine Ripened Tomato & Fresh Mozzarella
9-
roasted peppers and sun-dried tomatoes
Rare Seared Filet Mignon Carpaccio
10-
toasted pignoli
nut oil, baby arugula, parmigiano reggiano
Fried Calamari & Arugula
9-
radicchio, spring soy citrus vinaigrette
Pasta
Risotto of the Day P/A
Gnocchi of the Day P/A
Orrecchiette
12-
roasted eggplant, Roma tomatoes, smoked mozzarella
Rigatoni allArrabiatta 13- Italian sausage, roasted peppers, spicy tomato, shredded pecorino romano
Farfalle
13-
bowtie pasta, shitake mushrooms,
sherry wine, Montrachet goat cheese
Bucatini
12-
Seasonal grilled vegetables, toasted walnuts, pesto
Entrees
Pan Seared Chicken Breast
14-
lemon & herb
marinated pan seared chicken breast over broccoli rabe
Grilled Spiraled Salmon
16-
roasted tomato cous-cous, vegetable pepperonata, fresh herbs
Roasted Chilean Seabass
18-
Mussels, clams, & fresh calamari in a light seafood broth
Pan Seared Herb Crusted Red Snapper
16-
Basmati rice, savory capponata & fresh basil
Tuscan Stew
17-
mussels,
clams, shrimp, diver scallops, fresh calamari , rich Tuscan gravy
served over angel hair
NY Steak Fiorentina
19-
sliced marinated shell steak
served with herb roasted potatoes, grilled asparagus
Veal Saltimboca 18- Tender veal medallions sautéed with prosciutto & over savory canelli beans
Lamb Shank
19-
Red wine braised, black olive creamed
potatoes, wild mushroom lamb gravy
Classics
Baked Lasagna
13-
melted fresh mozzarella
Fettuccine Alfredo
12-
traditional recipe with grilled chicken and broccoli
Linguine Carbonara
11-
ham, peas and scallions
Penne alla Vodka
12-
grilled chicken and mushrooms
Spaghetti Bolognese 13-
Rigatoni Quattro Formaggio
12-
prosciutto,
ricotta, pecorino romano, reggiano parmigiano, gorgonzola
Fusilli Putanesca
11-
Calamata olives, capers, vine ripened tomatoes, anchovy
ChickenMarsala
16-
boneless chicken breast, pesto mashed potatoes, sautéed spinach
Veal Marsala
18-
Tender veal medallions, basil pesto mashed potatoes, sautéed spinach
Steak Pizzaiola
19-
Seared strip
steak braised with tomatoes, olives, capers and roasted peppers
Served over fettuccine
Winter 2003 Executive Chef
John Botticchio
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Sunday Brunch
11:30-4pm
Port infused melon, fresh prosciutto, 12yr. Balsamic drizzle 6-
Organic Granola w/ plain yogurt or milk
7-
add fruit 2-
Vine ripe tomatoes and haricovert salad, toasted pinoli nuts 8-
Soup of the Day
5-
Eggs Florentine
9-
Two brown eggs any style, home fries, bacon or sausage
7-
Egg white fritatta w/ broccoli, roasted peppers, smoked mozzarella 9-
Three egg omelet choice of cheese and vegetable
9-
(tomato, broccoli, mushrooms, spinach)
(cheddar, fresh mozzarella or goat cheese)
Country style buttermilk pancakes, mixed berry compote 8-
Baileys Banana French Toast
8-
served with powdered sugar, pure maple syrup
Sirloin Burger with choice of cheese and Tuscan frites 11-
Rigatoni , Italian sausage, broccoli rabe, sundried tomatoes 12-
Capellini Primavera, seasonal vegetables 13-
Grilled Chicken Caesar Salad, shaved pecorino 12-
PRIX FIXE
(Sundays 11:30-4pm)
Sides
12-
Bacon 4-
Sausage 4-
Choice of
any item on above menu
Home Fries 3-
Orange juice
Coffee or Tea
Champagne, Mimosa or Bloody
Mary
Executive Chef
John Botticchio