|
CLICK THE LINK
 |
|
H O U S E
S P E C I A L T I E S |
|
Osso Buco,
Dover Sole, Linguine alla Pescatora and Many More! |
|
CLICK TO
ENLARGE THE PHOTO |
 |
 |
|
|
FREE SHUTTLE SERVICE
-FREE
GUEST PICK-UP FROM STRIP HOTELS- (BASED ON AVAILABILITY - RESTRICTION
MAY APPLY) |
|
CLICK TO SEE RESTAURANT VIRTUAL TOURS |
|
|
|
specialties
from northern, central and southern italy |
|
DINNER
MENU' |
|
APPETIZERS
(ANTIPASTI) |
| Calamari Fritti
tender calamari fried and served with a side of spicy tomato sauce |
13.00 |
| Insalata di Mare
|
13.00 |
|
clams, shrimp, squid, scallops and mussels
served chilled with extra virgin olive oil and lemon juice |
|
| Carpaccio di Salmone |
13.00 |
|
fresh filet of salmon sliced very thin,
marinated with lemon and extra virgin olive oil placed
on top of our special sauce and topped with
sliced onions and capers
|
|
| Brodetto di Calamari alla
Siciliana |
13.00 |
|
tender calamari sautéed in extra virgin olive oil, tomatoes, black
olives, capers and Pinot Grigio wine |
|
| Antipasto Misto all’Italiana |
15.00 |
|
a variety of grilled vegetables (eggplant,
red bell peppers and zucchini), Prosciutto
di Parma,
buffalo mozzarella, Parmigiano Reggiano
cheese, pepperoncini and olives topped with extra
virgin olive oil
|
|
| Carpaccio di Manzo |
15.00 |
|
tender filet mignon sliced very thin,
marinated with lemon and extra virgin olive oil, placed on
top of our special sauce and topped with
shaved Parmigiano Reggiano cheese and sliced mushrooms
|
|
| Mozzarella alla Caprese |
13.00 |
|
SOUPS
(ZUPPE)
and SALADS
(INSALATE) (as entrée)
|
| Minestrone
Italian
vegetable soup |
9.00 |
| Pasta e Fagioli |
11.00 |
| Insalata della Casa
|
9.00 |
| Insalata di Cesare
Caesar's
Salad |
11.00 |
| Hearts of Palms |
13.00 |
|
SIDE
OF VEGETABLES
(CONTORNI) |
|
| Asparagi al
Burro (Asparagus) |
8.00 |
|
asparagus spears with butter and Italian Parmesan Cheese |
|
| Funghi Trifolati
(Sautèed Mushrooms) |
8.00 |
| mushrooms
sautéed
with garlic and olive oil |
|
| Spinaci (Spinach) |
8.00 |
|
fresh spinach leaves sautéed
with garlic and olive oil |
|
| Piselli alla Fiorentina
(Green Peas) |
8.00 |
|
green
peas sautéed
with garlic, Italian pancetta and olive oil |
|
|
PASTA |
| All pasta entrees are
served with a choice of minestrone soup or house salad |
|
If you would like to
substitute the House Salad or Soup of the Day with any entree Salad or Soup,
there will be an extra
charge of only $ 4.00 |
| Vermicelli alla Pezzente
(As Side Dish or Appetizer $
8.00
-with entrée only-) |
17.00 |
|
garlic and Italian pancetta, sautéed in extra virgin olive oil with a
touch of red pepper |
|
| Capelli d’Angelo al Pomodoro e Basilico
(As Side Dish or Appetizer $
8.00
-with entrée only-) |
17.00 |
|
fresh tomato sauce with basil |
|
| Capelli d’Angelo in Salsa Cruda |
17.00 |
|
fresh raw tomatoes, extra virgin olive oil, garlic, basil, pine nuts and
sun dried tomatoes |
|
| Penne alla Checca |
17.00 |
|
fresh tomatoes, garlic, extra virgin olive oil, basil and buffalo
mozzarella cheese
|
|
| Penne alla Vodka
(As Side Dish or Appetizer $
9.00
-with entrée only-) |
19.00 |
|
shallots, Italian pancetta and tomatoes flamed in Vodka with a touch of
cream
|
|
| Spaghetti alla Siracusana
|
17.00 |
|
eggplant, red bell peppers, black olives, capers and garlic, sautéed
with extra virgin olive oil,
Italian sausage, porcini mushrooms, pancetta, tomatoes and shallots
sautéed in extra virgin olive oil
|
|
| Fettuccine con Medaglioni di Vitello |
21.00 |
|
medallions of veal sautéed with shallots and extra virgin olive oil in
a light cream sauce
|
|
| Fettuccine ai Funghi Porcini |
19.00 |
|
cream sauce made with imported porcini mushrooms
|
|
| Gnocchi alla Toscana
(As
Side Dish or Appetizer
$
9.00 -with
entrée only-) |
19.00 |
|
Italian sausage, porcini mushrooms,
pancetta, tomatoes and shallots sautéed in extra virgin olive oil
|
|
|
STUFFED
AND BAKED PASTA
(PASTA RIPIENA ED AL FORNO)
|
| Ravioli al Pomodoro |
17.00 |
|
stuffed with Italian ricotta cheese in a
fresh tomato sauce with basil |
|
| Ravioli ai Funghi Porcini
|
19.00 |
|
stuffed with Italian ricotta cheese in a cream sauce made with imported
Porcini mushrooms
|
|
| Tortellini Panna Prosciutto e Funghi |
19.00 |
|
tortellini pasta in a cream sauce made with mushrooms, Italian cooked
prosciutto and shallots
|
|
| Lasagna |
17.00 |
the traditional Italian Lasagna layered with meat sauce
|
|
|
SEAFOOD
PASTA (PASTA ALLA MARINARESCA) |
|
| Linguine alle Vongole |
26.00 |
|
littleneck clams sautéed in their own juice, garlic, extra virgin olive
oil and Pinot Grigio wine.
Choice of white or red sauce
|
|
| Linguine con Scampi alla Fra’Diavolo |
31.00 |
|
fresh extra large jumbo shrimp sautéed with garlic and extra virgin
olive oil, flamed with
Italian brandy in light spicy
tomato sauce over linguine
|
|
| Linguine con Calamari alla Siciliana |
22.00 |
tender calamari sautéed in extra virgin olive oil, tomatoes, black
olives, capers and
Pinot Grigio wine over linguine
|
|
CHICKEN
(POLLO) |
|
All
chicken, veal, beef and fish entrees are served with Polenta and Steamed
vegetable.
Choice
of minestrone soup or house salad
|
| Pollo al Marsala |
21.00 |
|
breasts of chicken sautéed with shallots and mushrooms in a Sicilian
Marsala wine sauce
|
|
| Piccata di Pollo al Limone |
21.00 |
|
breasts of chicken sautéed in a Pinot Grigio wine with capers and
mushrooms in a zesty lemon sauce
|
|
| Pollo alla Parmigiana |
21.00 |
|
breaded breasts of chicken in a light tomato sauce topped with Italian
mozzarella and parmesan cheese
|
|
| Pollo alla Marchigiana |
21.00 |
|
breasts of chicken sautéed with shallots and Pinot Grigio wine topped
with red bell peppers,
eggplant and Italian mozzarella cheese
|
|
VEAL
(VITELLO)
|
| Vitello alla Francese |
26.00 |
|
tender veal lightly dipped in an egg batter and sautéed with extra
virgin olive oil in a
Pinot Grigio wine and lemon sauce
|
|
| Piccata di Vitello al Limone |
26.00 |
|
veal
sautéed with butter, Pinot Grigio wine and lemon |
|
| Vitello alle Melanzane |
26.00 |
|
tender veal sautéed in extra virgin olive oil, Pinot Grigio wine, fresh
tomatoes, black olives
and placed on a bed of roasted eggplant
|
|
| Vitello alla Pizzaiola |
26.00 |
|
tender veal sautéed in extra virgin
olive oil, Pinot Grigio wine, fresh
tomatoes and capers
|
|
| BEEF
(MANZO) |
| Filetto al Pepe Nero |
38.00 |
|
tender filet mignon flamed in Italian brandy and topped with a sauce
made of crushed pepper corns
|
|
| Filetto alla Rossini |
38.00 |
|
tender filet mignon flamed
in Sicilian marsala wine with black truffle pate’ in an orange sauce
|
|
| Filetto ai Ferri |
38.00 |
|
simply grilled filet mignon |
|
|
FISH (PESCE) |
| Salmone con Salsa di Aragosta |
28.00 |
|
fresh Norwegian Salmon filet in a light lobster sauce
|
|
| Orange Roughy alla Fiorentina |
28.00 |
|
fresh Orange Roughy filet sautéed with Pinot Grigio wine in a lemon and
butter sauce and
placed on a bed of spinach
|
|
