A tower of thinly sliced small Italian eggplants, baked with fresh, diced homemade mozzarella cheese and basil, over tomato sauce coulis.
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.
Marinated fresh tender calamari grilled and served over a bed of arugula lettuce, topped with extra virgin olive oil, garlic and lemon juice.
CLAMS & MUSSLES
Fresh clams and mussels sautéed with garlic, tomato and white wine sauce.
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.
Fresh field greens, tomatoes, cucumbers, carrots and seasonal garnish, tossed with extra virgin olive oil and white balsamic vinegar dressing.
A classic combination of romaine and Radicchio lettuce and buttered croutons, tossed with our homemade Caesar dressing and fresh shaved Parmigiano-Reggiano cheese.
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.
CIOPINNO SEAFOOD SOUP
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 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)
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.
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.