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Appetizers | ||
| EGGPLANT TIMBALLO | ||
| A tower of thinly sliced small Italian eggplants, baked with fresh, diced homemade mozzarella cheese and basil, over tomato sauce coulis. | ||
| CAPRESE | ||
| Fresh homemade mozzarella cheese served in combination with fresh sliced organic red and yellow tomatoes and a touch of roasted red peppers, Greek Kalamata olives and basil. | ||
| PROSCIUTTO & MELON | ||
| Thinly sliced 24 month aged prosciutto di Parma served with sliced sweet Cantaloupe melon. | ||
| GRILLED CALAMARI | ||
| Marinated fresh tender calamari grilled and served over a bed of arugula lettuce, topped with extra virgin olive oil, garlic and lemon juice. | ||
| SHRIMP | ||
| Shrimp, stuffed with sautéed fresh baby spinach and Asiago cheese, wrapped with sliced prosciutto, in filo dough, flash fried and served with red roasted pepper coulis. | ||
| CLAMS & MUSSELS | ||
| Fresh clams and mussels sautéed with garlic, tomato and white wine sauce. | ||
| BEEF CARPACIO | ||
| Thinly sliced natural grown row beef tenderloin, over a bed of arugula, topped with shaved Parmesan cheese, sweet capers, extra virgin olive oil and lemon juice. | ||
Salads | ||
| HOUSE SALAD | ||
| Fresh field greens, tomatoes, cucumbers, carrots and seasonal garnish, tossed with extra virgin olive oil and white balsamic vinegar dressing. | ||
| CEASAR SALAD | ||
| A classic combination of romaine and Radicchio lettuce and buttered croutons, tossed with our homemade Caesar dressing and fresh shaved Parmigiano-Reggiano cheese. | ||
| ARUGULA SALAD | ||
| Organic baby arugula mixed with sliced heart of pal, fresh strawberries, crumbled Gorgonzola cheese and toasted pine nuts with extra virgin olive oil and aged red balsamic vinegar. | ||
| SPINACH SALAD | ||
| Fresh organic baby spinach, mixed with sliced grilled portabella mushrooms, avocado, cherry tomatoes, sunflower seeds and feta cheese, tossed with extra virgin olive oil and lemon dressing. | ||
PASTAS | ||
| GNOCCHI AL POMODORO | ||
| Homemade potato dumpling, sautéed with fresh tomato sauce, Parmesan cheese and fresh basil, also available with a Gorgonzola cheese sauce. | ||
| RAVIOLI ALLA CREMA (Ask for the variety available) | ||
| Fresh Ravioli served in a light cream sauce and Parmesan cheese. | ||
| PAPPARDELLE AL RAGU DI CINGHIALE | ||
| Fresh homemade Pappardelle pasta sautéed with wild boar meat sauce and Parmesan cheese. | ||
| LINGUINE ALLA PUTTANESCA | ||
| Linguine pasta sautéed with black Kalamata olives, gourmet capers, olive oil, garlic, and fresh basil, in tomato sauce. (Available with or without anchovies) | ||
| RIGATONI AI SAPORI SICILIANI | ||
| Rigatoni pasta, sautéed with a combination of fresh, diced eggplant, zucchini, and mushrooms in a cherry tomato marinara sauce. | ||
| BUCATINI MATRICIANA | ||
| Bucatini pasta sautéed with sliced pancetta in a cherry tomato marinara sauce, finished with a touch of hot pepper and Parmesan cheese. | ||
| PACCHERI WITH TOMATOES AND FRESH MOZZARELLA | ||
| Paccheri pasta, served with tomato, fresh mozzarella and arugula lettuce. | ||
| LINGUINE ALLE VONGOLE | ||
| Linguine pasta, sautéed in olive oil, garlic, a touch of hot pepper, fresh little neck clams and white wine (also available in red tomato sauce). | ||
| FETTUCCINE AGLI SPINACI ALLA DIAVOLA | ||
| Shrimp and sliced asparagus with fresh tarragon and shallots sautéed with fettuccine pasta in a red sauce of sun dried tomatoes. | ||
| RISOTTI TO PLEASURE (Ask for the variety available) | ||
MAIN COURSES | ||
| Main courses are served with chef's choice of daily vegetables | ||
| SALMON AL BASILICO | ||
| Pan sear Atlantic Salmon filet topped with asparagus, polenta sauces, and basil. | ||
| SEA BASS ALL’ESCAROLA | ||
| Pan seared filet of fresh Sea Bass served over wilted escarole, golden raisins, toasted pine nuts, and Kalamata olives, finished with a lemon infused extra virgin olive oil. | ||
| SWORDFISH ALL’ ISOLANA | ||
| Thinly cut pan seared Swordfish loin steak, encrusted with Parmesan & Pecorino cheese topped with a julienne of roasted peppers, sweet capers and cherry tomato relish. | ||
| FRESH WHOLE FISH (Ask for availability) | ||
| Branzino, Red Snapper, Orata, Sole | ||
| CHICKEN IN PADELLA | ||
| Sautéed marinated organic chicken breast with garlic, artichoke hearts, champignon mushroom, roasted sweet red peppers, and white wine sauce. | ||
| N.Y. STEAK | ||
| Grilled 16 oz. N.Y. Steak served with mushrooms in a red wine reduction sauce. | ||
| BEEF FILET AL PEPE VERDE | ||
| Grilled 10 oz. of beef tenderloin filet, topped with a green peppercorn and cognac sauce. | ||
| LAMB CHOPS AL PORTO CON MIRTILLI | ||
| Grilled rack of lamb chops, topped with blueberries and port wine reduction sauce. | ||