|
Antipasti
Freddi |
| Antipasto Misto -
Chef selection of assorted Italian appetizers - $12.5 |
|
Fagottini di prosciutto - Mixed greens in a
walnut sauce wrapped with prosciutto, served with
Portobello mushrooms in a balsamic reduction. $11.5 |
| Carpaccio di Carne - Thinly sliced
filet mignon with shaved parmigiano and arugula -
$12.5 |
| Torretta di Mozzarella - Tower of
fresh mozzarella, tomato, and basil in a balsamic
reduction - $9.5 |
|
Antipasti
Caldi |
| Capesante dello Chef - Pan-seared
sea scallops with shallots and capers, finished in a
brandy cream sauce with a touch of balsamic vinegar
- $13 |
|
Melenzane - Baked eggplant
rollatini filled with assorted cheeses - $9 |
|
Cozze Bianche o Rosse
- Black mussels sautéed with fresh fennel in a
garlic white wine sauce or simple tomato basil sauce $10.5 |
|
Calamari Fritti - Fried calamari and smelt
served with sea salt and leeks $8.5 |
| Lumache
Andiamo - Sautéed escargot with
mussels served in a lemon white wine sauce -
$12 |
|
Crostini Alla Griglia - Grilled homemade
Andiamo bread served with sautéed mushroom and
shrimp $8 |
|
Insalata |
| Insalata Innamorata - Mixed greens with
strawberries, roasted almonds, and goat cheese, with
a raspberry vinaigrette - $9 |
| Insalata di Rugola e Parmigiano - Fresh
arugula with shaved parmigiano in a balsamic
vinaigrette - $8 |
| Insalata di Finocchio - Thinly shaved
fennel tossed with white truffle olive oil, fresh
squeezed lemon juice, goat cheese and walnuts - $9.5 |
|
Insalata Verde - Asparagus, green beans,
prosciutto, walnuts, and basil lemon dressing - $9.5 |
|
Paste |
|
Linguine Lucy Johnson - Diced shrimp, cherry
tomatoes, portobello mushrooms, garlic, and olive
oil finished with red crushed pepper and fresh
arugula $18 |
| Linguettine alle vongole - Linguine with
red or white clam sauce - $17.5 |
| Penne
Andiamo - Penne with marinated artichoke hearts,
prosciutto, fresh mozzarella, and asparagus in a
white wine sauce $16.5 |
| Linguine ai Frutti di Mare - Mussels,
clams, shrimp, calamari and sea scallops, served in
a light tomato sauce over linguine -
$23 |
|
Gnocchi - Homemade potato dumplings finished in
a fontina cream sauce or red basil sauce - $16.5 |
| Ravioli Ripieni ai Funghi - Homemade
ravioli stuffed with Portobello mushrooms, served in
our tomato basil sauce - $16 |
|
Carbonara - Spaghetti sautéed with crispy
pancetta and fresh egg yolks in a white wine sauce,
spiced with ground black pepper and pecorino Romano
cheese $17.5 |
|
Spaghetti al Tartufo Nero - Spaghetti sautéed
with black truffle and shaved parmesan in a saffron
white wine sauce - $18.5 |
| Fettuccine al Ragu e Formaggio di Capra -
Fettuccine with ground Italian sausage, and goat
cheese in a hearty tomato sauce - $17 |
|
Capellini al Filetto di Pomodoro e Basilico -
Angel hair pasta with diced tomatoes served in an
olive oil garlic basil sauce - $13 |
|
Pesce |
| Fiori
di Capesante e Salmone - Salmon wrapped scallops
sautéed in a lemon white wine sauce served with
scalloped potatoes, fennel, and wilted spinach - $23.5 |
|
Caciucco - Traditional seafood stew from
Livorno on the Tuscan coast with fresh scampi,
scallops, fresh fish of the day, calamari, octopus,
clams, and black mussels over garlic bread in a
fresh tomato and red wine sauce - $27 |
| Trota Ripiena - Pan-seared rainbow trout,
stuff with crab, red bell peper and spinach,
finished in a lemon white wine sauce with capers -
$22 |
|
Pollo |
| Pollo
Ripieno - Stuffed chicken with pecorino goat cheese
and sun dried tomatoes in a shallot rosemary sauce,
served with wild mushrooms and soft polenta- $22 |
| Pollo al Marsala e Portobello
- Sautéed chicken breast with marsala wine and
portobello mushrooms - $18.5 |
| Pollo ai Carciofi - Chicken breast
sautéed with artichoke hearts and sundried tomatoes in a garlic lemon wine
sauce - $18.5 |
|
Carne |
|
Filetto di Manzo - Filet mignon with sautéed
porcini, Portobello, and shitake mushrooms in our
chef’s gorgonzola cream sauce -
$25.5 |
|
Agnello alla menta -
Grilled lamb chop with balsamic mint
reduction - $27.5 |
|
Medaglioni di Carne - Medallions of beef
tenderloin sautéed with black truffle cognac sauce,
served with parmesan risotto $25 |
|
Vitello |
| Vitello Saltinbocca - Veal scaloppine
with prosciutto, sage and spinach in a veal
demiglace - $20.5 |
| Vitello Sorrentina -
Scaloppine of veal layered with slices of prosciutto,
eggplant, and fontina cheese finished in a white
wine reduction -
$20.5 |
| Scaloppine al Rosmarino - Veal scaloppine
served with fresh rosemary in a lemon butter sauce -
$18.5 |
| Vitello Porcini - Scaloppine of veal
sautéed with porcini mushrooms, brandy, and a touch
of cream - $20 |
|
Desserts |
|
Tiramisu - $8
|
Cannolo
- $8 |
Gelato -
$6.50 |
|
Zabaglione - $7.50 |
Chocolate
Mousse - $8 |
White
Chocolate Cheese Cake - $8 |
|
|
Bocconotti - $8 |
|
