Lunch

Antipasti

 

Tavoliere Assortito P.I (for 2)  - 18

Assortement of Italian salumi, cheeses and marinated vegetables

Calamari Grigliati – 15
Grilled calamari served with arugala salad

 

Prosciutto di Parma & Grana Padano – 16

Parma ham and aged padano cheese

 

Baby Shrimp & Avocado Tower – 14

Hand peeled baby shrimp, citrus vinaigrette & frisee

 

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

  

L’Insalata

 

Insalata Cesare – 9

Signature dressing with white anchovies,

 sourdough crostini

Insalata Siciliana – 9

Mixed garden greens, crispy prosciutto with Italian vinaigrette

 

Caprese Fior di Latte – 14

Handmade mozzarella, heirloom tomato,

aged balsamic vinegar, extra virgin olive oil

  

Il Primo 

Linguine al Pesto- 15
Pesto with pistacchio nuts, fresh basil,

extra virgin olive oil & pecorino

  

Fettuccine all’ Alfredo – 15

Fresh ribbon noodles tossed with cream & nutmeg

  

Gnocchi Pomodoro e Basilico – 18

Homemade potato dumpling in a fresh tomato and basil sauce 

 

Linguine alle Vongole – 18

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

  

Linguine Frutti di Mare – 22

Baby shrimp & scallops, white wine, garlic, extra virgin olive oil 

 

Paccheri con Salsiccia – 17

House made pasta, spicy sausage, San Marzano

 tomatoes, fresh basil & caramelized onions

Lasagna al Forno – 18

Layers of pasta sheets with ground beef,

 béchamel & tomato sauce baked in the over

  

Manicotti Vegetariani – 18

Baked homemade pasta tubes stuffed with

ricotta & spinach in a béchamel tomato sauce

  

Cannelloni Ripieni – 18

Baked homemade pasta tubes stuffed with

milk fed veal & spinach in a béchamel tomato sauce 

 

Risotto Tartufato ai Funghi Selvatici – 20

Italian arborio rice with wild mushrooms

 finished with white truffle oil

Il Piatto Forte

  

Melenzane alla Parmigiana  – 18

Baked layers of eggplant, mozzarella &  

parmigiano reggiano in a tomato, basil sauce

  

Merluzzo alla Ligure– 25

Grilled ling cod, salsa verde & marinated grape tomatoes,
served with cantaloupe melon salad

   

Piccata di Vitello – 24

Milk fed veal scaloppine in a lemon, caper sauce

 

Petti Di Pollo al Marsala – 21

Grilled chicken breast with marsala wine reduction

 

Costoletta di Vitello – 22

 Grilled 6oz milk fed veal chop, brushed with herbs,

extra virgin olive oil & served with spaghetti pomodoro

 

Costolette d’Agnello – 26

4 grilled lamb chops, rubbed with balsamic

chili oil reduction, served with radicchio salad

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