CARPACCIO DI MANZO
Thinly sliced filet mignon over arugula, topped with shaved parmigiano reggiano cheese.
Bufala mozzarella, marinated grilled eggplant, roasted peppers, heirloom tomatoes, and fresh basil.
POLPO ALLA GRIGLIA
Grilled octopus with cannellini beans, roasted pepper and tomato salad.
Baked little neck clams.
CALAMARI FRITTI CON ZUCCHINI
Fried calamari and zucchini.
Seared and served with foie gras in a fig balsamic glaze.
ARANCINI DI RISO
Saffron risotto cakes stuffed with veal Bolognese, porcini mushrooms, sweet peas, and burrata fondue.
Battered lobster and tartar sauce.
Baby greens with balsamic vinegar and extra virgin olive oil, topped with parmigiano reggiano cheese.
Belgian endives, caramelized walnuts, poached pears and gorgonzola cheese with extra virgin olive oil and balsamic vinegar.
INSALATA DI ANGURIA
Watermelon, arugula, red onion, and shaved ricotta.
INSALATA DI CARCIOFO
Artichokes, asparagus, roasted red peppers, and tomatoes in a lemon, mustard, shallot, and tarragon dressing.
INSALATA DI CESARE
Traditional Caesar salad.
INSALATA DI BARBABIETOLE
Red and golden beets, vine tomatoes and arugula in a green apple horseradish dressing, topped with crumbled goat cheese.
INSALATA DI POMODORI
Tomato, feta cheese, cucumber, pickled red onion, black olives, and capers.
INSALATA DI MELANZALA
Eggplant ricotta cake with mixed organic greens with balsamic vinaigrette.
Gluten free and whole wheat option available upon request
PENNE ALLA VODKA
Tomato vodka sauce with fresh basil, scallions, and a splash of cream.
GNUDI DI RICOTTA
Ricotta cheese gnocchi with a filet mignon ragout.
PAPPARDELLE VEAL BOLOGNESE
Homemade pappardelle in a veal bolognese sauce topped with burrata.
Ravioli stuffed with lobster and crab topped with shrimp in a fresh tomato tarragon sauce.
SPAGHETTI AL CHITARRA CON POLPO
Octopus, roasted tomatoes, capers, olives, and oregano in garlic and oil.
FETTUCINE ALLA MODENESE
Prosciutto, sweet peas, and porcini mushrooms in a pink basil sauce.
Mixed seafood with light tomato.
LINGUINE CON FRUTTI DI MARE
Sautéed lobster, crabmeat, shrimp, and fresh herbs in a plum tomato fra diavolo sauce.
CAVATELLI CON BROCCOLI RABE
Broccoli rabe, sausage, and cannellini beans tossed in garlic and oil.
Strips of chicken topped with asparagus, shrimp and garlic in a brandy sauce.
POLLO ALLA DIAVOLO
Oven roasted chicken breast with cherry peppers, Italian sausage, and roasted cipollini onions in a cognac garlic sauce.
POLLO ALLE MANDORLE
Almond crusted chicken breast in a lemon and white wine sauce served with spinach and potatoes.
COSTOLETTA DI MAIALE
Grilled double cut Berkshire pork chop topped with sautéed vinegar peppers, served with broccoli rabe and roasted potatoes.
FILETTO DI MAIALE
Pork tenderloin wrapped in double smoked bacon served with sautéed sweet corn, fresh fava beans, and cherry tomatoes topped with a balsamic glaze.
AGNELLO ALLA VALBELLA
Lightly breaded scaloppini of lamb with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes.
FILETTO AL PEPE VERDE
Filet mignon topped with pink and green peppercorns, roasted bone marrow and served with roasted brussel sprouts.
Filet mignon topped with Cajun lobster tail in a lobster bisque reduction, served with grilled asparagus.
COSTOLETTA DI VITELLO
Double cut veal chop stuffed with burrata cheese with a fig vinsanto sauce served with asparagus.
MEDAGLIONI DI VITELLO VALDOSTANA
Veal filet topped with Bufala mozzarella, prosciutto, and tomato served with spinach and potatoes.
Lightly breaded scaloppini of veal with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes.
COSTOLETTA ALLA CAPRICCIOSE
Breaded veal chop, pounded thin and topped with arugula, diced tomatoes and onions.
FILETTO DI CERVO
Venison filet in a port wine sauce with poached pear polenta.
BLACK ANGUS SHELL STEAK
Charbroiled to your desire, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.
BLACK ANGUS FILET MIGNON
Generous filet of beef grilled to perfection, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.
COSTOLETTA DI AGNELLO
Baby rack of lamb, roasted to perfection, served with seasonal vegetables and mashed potatoes.
COSTOLETTA DI VITELLO
Double cut veal chop grilled to perfection, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.
Domestic and imported, only the best the market has to offer
Our pastry chef will be delighted to serve you his famous European desserts.
“Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness”