Dinner

Antipasti

Tavoliere Assortito P.I (for 2)            – 20

Assortement of Italian salumi, cheeses and marinated vegetables

 

Calamari Fritti – 16
Crispy deep fried calamari served with arugala salad

 

Carpaccio di Manzo – 14

Beef tenderloin, crispy capers, parmigiano reggiano,

baby arugala in a black truffle dressing

 

Cozze – 15

Steamed fresh mussels served in our signature marinara sauce

 

Gamberoni alla Diavola – 15

Spicy prawns sautéed with white wine & herbs

 

 

La Zuppa

 

Minestrone alla Genovese – 8

Mixed vegetables with basil, garlic & olive oil

in a rich tomato broth.

Raviolini in Brodo – 9

Homemade veal stuffed pasta in a savory broth

 

Stracciatella – 8

Chicken broth, beaten free range egg, parsley & parmigiano reggiano

 

L’Insalata

 

Insalata Cesare – 10

Signature dressing with white anchovies,

 sourdough crostini

Insalata Siciliana – 9

Mixed garden greens, crispy prosciutto with Italian vinaigrette

Caprese Fior di Latte – 15

Handmade mozzarella, heirloom tomato,

aged Modena balsamic & extra virgin olive oil

                        

Il Primo

Linguine al Pesto- 16
Pesto with pistacchio nuts, fresh basil,

extra virgin olive oil & pecorino 

 

Fettuccine all’ Alfredo – 16

Fresh ribbon noodles tossed with cream & nutmeg

Spaghetti Chitarra con Polpettine – 18

 With homemade, old fashioned meatballs

 

Linguine alle Vongole – 19

Fresh clams, white wine, garlic & extra virgin olive oil

 

Gnocchi Ragu – 20

Homemade gnocchi in our traditional beef Bolognese sauce

 

Spaghetti Gamberoni – 20

Jumbo prawns with garlic & extra virgin olive oil

 

Manicotti Vegetariani – 20

Baked homemade pasta tubes stuffed with

ricotta & spinach in a béchamel tomato sauce

 

Paccheri con Salsiccia – 18

House made pasta, spicy sausage, San Marzano

 tomatoes, fresh basil & caramelized onions

 

Tortelloni Prosciutto e Piselli – 19

Stuffed with ricotta, mozzarella, parmigiano, pecorino & mascarpone cheese

topped with peas and prosciutto in a rich alfredo sauce

Lasagna al Forno – 20

Layers of pasta sheets with ground beef,

 béchamel & tomato sauce baked in the over

 

Cannelloni Ripieni – 20

Baked homemade pasta tubes stuffed with

milk fed veal & spinach in a béchamel tomato sauce

 

Risotto  ai Frutti di Mare – 25

Creamy arboio rice, fresh lemon & asparagus

 topped with jumbo prawns and scallops

 

 

Il Piatto Forte 

Merluzzo alla Emiliana– 26

Parmesan crusted ling cod with lemon, tarragon sauce

 

Capesante e Gamberoni alla Provinciale – 30
Sauteed jumbo prawns and scallops a la provinciale

 

Zuppa di Pesce Cioppino – 28

Fresh local seafood in aromatic broth

Melenzane alla Parmigiana  – 20

Baked layers of eggplant, mozzarella & 

parmigiano reggiano in a tomato, basil sauce

 

Brasato di Manzo al Barolo – 28

Braised beef short ribs with gorgonzola red wine sauce,

served with butternut squash risotto

 

Petti Di Pollo al Marsala – 23

Grilled chicken breast with marsala wine reduction

 served with a panzanella salad 

 

Bistecca di Bue in Padella – 22

Seared flat iron steak with roasted garlic, red wine

sauce served with crispy ciopolline, vegetables & potatoes

 

Costoletta di Vitello – 24

 Grilled 6oz milk fed veal chop, with rosemary, lemon,

& served with spaghetti pomodoro

 

Piccata di Vitello – 26

Milk fed veal scaloppine in a lemon, caper sauce

served with crispy gnocchi and rapini

Costolette d’Agnello – 28

4 grilled lamb chops, rubbed with balsamic

chili oil reduction, served with ratatouille & saffron risotto 

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