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Tuscan Minestre
Regional vegetable soup with seasonal vegetables, fresh herbs, mixed beans, parmesan, egg & olive oil

Bruschetta del Giorno
Grilled Italian bread finished with a fresh new topping every day

Grilled Lemon Shrimp Ceasar Salad
House-made dressing, grilled marinated shrimp, garlic croutons & parmesan 

Grilled Calamari
Grilled squid over radicchio & arugula, with a lemon-garlic balsamic
vinaigrette

Mussels
P.E.I. mussels steamed with white wine, garlic, chile pepper,
 oregano & tomato

Garden Salad
Mixed greens salad, red onions, cucumber, tomato, balsamic-strawberry vinaigrette 

Caprese
Fresh mozzarella over basil pesto & tomato with extra-virgin olive oil

 Antipasto Freddo Platter (for two)
Roasted eggplant, peppers, red onions, zucchini, insalata caprese, marinated mushrooms, Sicilian olives & proscuitto

Antipasto Pesce Platter (for two)
Grilled Tiger Shrimp, Calamari and Octopus over radicchio & arugula, with a lemon-garlic balsamic vinaigrette

 

 

Veal Scaloppine con Funghi
Veal cutlets sautéed in a four  mushroom & white wine cream sauce with rosemary, thyme and truffle oil

Involtini di Pollo
Proscuitto wrapped ricotta & spinach stuffed chicken breast with a brandy & herb cream sauce

Whitefish
Panko encrusted Tilapia filet lightly seared and baked, served with a spicy garlic & cucumber yogurt

Salmon “Involtini”
Salmon filet stuffed with crab & artichokes, topped with asiago cream

Veal Chop Saltimbocca
Grilled Veal Chop topped with proscuitto, sage, roasted tomatoes and fresh mozzarella, served with fettuccine agile e olio 

 Lamb Rack
Chargrilled Lamb Rack chops topped with “salsa verdi” & served with a side of  gnocchi in a parmesan blush sauce

Delmonico
Grilled 16 oz. Bone-in Beef Rib Eye with garlic, herbs, roasted mushrooms and gorgonzola butter

 Bistecca all Fiorentina
Grilled 20 oz. Porterhouse Steak with grilled onions, aged balsamic, Sicilian olive oil and fresh ground pepper

LUNCH MENU
DINNER MENU

Rigatoni  Maria
My mothers own “Calabrese” tomato sauce of fried eggplant & basil with a broad ridged pasta and freshly grated parmesan

Penne Integrale alla Bolognese
Whole grain pasta in a ground veal, pork and beef ragu

Orrechiette Angela
My mother in laws “Abruzzese” tomato sauce flavoured with sausage and pork meatballs over orrechiette (little ear lobes)

Tagliatelle Frutti di Mare
Wide flat egg pasta in an olive oil sauce with garlic, chile pepper, tomato, mussels, shrimp, squid, and scallops

Linquine  Mare e Monte
Narrow flat egg pasta in a spicy tomato sauce with mixed mushrooms,
garlic, white wine, shrimp and mascarpone cheese

Fettuccine Salmone
Fettuccine in a vodka blush sauce with fresh salmon, smoked salmon, spinach, red onion, & asiago cheese

Gnocchi Quattro Formaggi

Potato gnocchi in a gorgonzola, asiago, mozzarella and parmesan cream sauce

 

Garden Salad
Mixed green salad with red onions, cucumber, tomato, red wine vinaigrette

Spinach & Duck Salad
Baby spinach salad with blue cheese, toasted walnuts, smoked duck & pear vinaigrette

Caprese
Fresh mozzarella over pesto & tomato drizzled with extra-virgin olive oil

Steak Florentine
Grilled marinated Hanger steak over mixed greens and arugula, drizzled with balsamic reduction, Calabrese olive oil and shaved parmesan

Arugula: a type of leaf vegetable, and although often mistaken for a sort of lettuce, is in fact an herb, being a member of the mustard family.

Guanciale: is a kind of Italian bacon. Although ingredients for most pork products are taken from the belly, guanciale is prepared with pig’s jowl or cheeks. It is considered as a delicacy of Central Italy, particularly Umbria and Lazio. Ricotta: is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. Asiago: an Italian cheese whose flavor is reminiscent of sharp Cheddar and Parmesan.

Salsa Verdi: translates into “green sauce” and is made of fresh mint, parsley, basil, capers, anchovies, garlic, dijon mustard & olive oil

Gorgonzola: a blue veined Italian cheese made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages. The name comes from a small town near Milan, Italy where the cheese was first made.

Panko: Japanese breadcrumbs, made from wheat bread, that are lighter, flakier, crispier and have a more airy texture than western style breadcrumbs

Sopressatta: cured sausage with a delicate smoky aroma, made spicy in the Calabrian style

Chef: Nick Politi
Captain: Johnny Cassano

We are available for private parties or catering events upon request.