| DINNER MENU |
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| ANTIPASTI |
| Calamari Fritti |
9. |
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Arancini di Risotto |
8. |
| Fried breaded baby squid tossed with sun dried tomatoes, basil, cherry peppers & balsamic vinegar |
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Crispy risotto balls blended with gorgonzola cheese served over tomato basil sauce |
| Cozze in Brodo |
10. |
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Bruschetta Trio |
9. |
| PEI mussels simmered in a fennel and sweet onion broth, finished with cherry tomatoes and basil, served with grilled garlic crostini |
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House made ricotta with sweet and spicy pepperdew jam, white beans with pancetta, chopped vine ripe tomatoes with garlic & basil, all served over grilled garlic crostini |
| Pasticcino di granchi |
12 |
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Antipasto CALDO |
16 |
| Three umbo lump meat crab cakes, garnished with wild arugula & drizzled with lemon aioli |
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Breaded fresh mozzarella, garlic shrimp, arancini, jumbo lump crab cake, fried calamari |
| Filetto Di Diana |
12. |
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MozzarellA Fritta |
9. |
| Beef tenderloin and portabella mushrooms sautéed in a brandy dijon sauce, over grilled garlic bread |
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House made fresh mozzarella lightly coated in seasoned panko crumbs, fried golden brown and served over house pomodoro sauce |
| Salume e Formaggi |
14. |
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Tre FunGhi |
11. |
| Chefs choice of imported meats, cheeses, olives & marinated vegetables, served with crostini |
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Trio of oven roasted portabella mushrooms caps stuffed with; lump crabmeat and Italian bread crumbs, balsamic onions and goat cheese, and sweet Italian sausage and bell pepper. |
| PIZZA ALLA GRIGLIA |
9. |
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| Mini grilled pizza topped with Proscuitto di Parma, shredded mozzarella, crumbled gorgonzola,roasted figs and finished with aged balsamic |
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| ZUPPA |
| Zuppa del Giorno |
5. |
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Zuppa di Gamberi e Aragosta |
7. |
| Our daily preparation |
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Homemade shrimp & lobster bisque |
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| INSALATE |
| Insalata Caprese |
9. |
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Insalata di Pere |
9. |
| Layers of vine ripe tomato and house made mozzarella finished with balsamic reduction and EVOO |
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Sliced pears & crumbled goat cheese with mixed greens & candied pecans tossed in a pomegranate vinaigrette |
| Insalata di Panzanella |
7. |
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Insalata Caesar |
8. |
| Tomatoes, croutons, cucumbers and baby greens tossed in a red onion vinaigrette |
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Romaine, radicchio & croutons, tossed in a house made anchovy dressing |
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| PASTA |
| Ravioli di Ricotta |
21. |
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Pappardelle Bolognese |
19. |
House made ricotta stuffed ravioli with plum tomato fondue, a touch of roasted garlic and finished with fresh herbs and Parmigiano Reggiano
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Our signature meat sauce, simmered with pomodoro and a touch of cream tossed with papperdella pasta and garnished with shaved ricotta salata |
| Spaghetti alla Carbonara |
18. |
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Agnolotti con Aragosta |
25. |
| Crispy pancetta and sweet peas in a rich parmesan and egg cream sauce tossed with spaghetti |
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House made lobster ravioli served in a pink sherry cream sauce and garnished with fresh butter poached lobster |
| Spaghetti con Vongole |
19. |
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Gamberi e Aragosta Scampi |
25. |
| Baby clams sautéed in a white wine garlic sauce with roasted plum tomatoes & fresh oregano |
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Gulf shrimp & fresh lobster poached in a garlic butter sauce served over capellini with shaved asparagus
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| Gnocchi Al Forno |
18. |
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Gnocchi Casalinga |
19. |
| House made potato gnocchi tossed with pomodoro sauce and basil topped with fresh mozzarella and baked golden brown |
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House made sweet potato gnocchi tossed in a brandy cream sauce with shaved fennel, Vidalia onion and finished with baby spinach |
| Lasagna di Vegetali |
18. |
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Breaded eggplant, squash & zucchini layered with marinara, pesto & three cheeses
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| PESCE |
| Risotto al Golfo |
25. |
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Pettini con Pistacchio |
26. |
| Native scallops, Gulf shrimp, Prince Edward Island mussels & baby clams, simmered with cherry tomatoes and folded with our house made basil pesto risotto |
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Pan seared pistachio encrusted sea scallops topped with a lemon white wine butter sauce, garnished with a wild arugula and lemon salad |
| Merluzzo al Forno |
23. |
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Salmone |
24. |
| Oven roasted cod loin with a jumbo lump crab stuffing finished with lemon butter sauce and served over grilled asparagus |
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Pan seared crispy skin salmon topped with a jumbo lump crab salsa and served over grilled asparagus |
| cioppino |
29. |
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| Gulf shrimp, native scallops, fresh lobster meat, Prince Edward Island mussels & baby clams simmered in savory tomato, fennel and sweet onion broth, served over grilled garlic crostini |
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| POLLO E CARNE |
| Vitellina Saltimbocca |
25. |
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Vitellina alla Regina |
28. |
Veal scaloppine sautéed in a white wine demi-glace topped with Prosciutto di Parma, sage & house made fresh mozzarella, served with roasted potatoes
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Veal scaloppine Sautéed in a pink sherry cream sauce, served with penne pasta and garnished with fresh butter poached lobster meat |
| Coniglio Cacciatore |
26. |
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Pollo Alla Parmigiana |
19. |
| Slow roasted rabbit with peppers, sweet onions, sundried tomatoes and fresh herbs, served over crispy polenta |
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Extra thin breaded chicken cutlets baked with mozzarella & asiago cheese, finished with house pomodoro and penne pasta |
| Pollo Alla Marsala |
19. |
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Costoletta alla Valdostana |
29. |
Sautéed chicken breast & wild mushrooms in a rich marsala sauce, served with penne pasta |
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16oz breaded veal chop stuffed with Prosciutto di Parma and fontina cheese, served with oven roasted potatoes and a porcini mushroom sauce |
| Osso Buco alla Marsala |
26. |
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Bistecca alla Mama |
28. |
| Provimi veal shank braised in a rich marsala demi-glace served over creamy saffron orzo & topped with a citrus gremolata |
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Grilled 14oz Sirloin steak, topped with a white wine garlic butter and pepperoncini, served with oven roasted potatoes
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| Filetto Di Manzo |
29. |
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Fettine Alla Regina |
32. |
| Grilled 10 oz. filet mignon served over crispy polenta, with whipped gorgonzola butter and a barolo wine reduction |
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Thin sliced beef tenderloin sautéed in a pink sherry cream sauce, served with penne pasta and garnished with fresh butter poached lobster meat |
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| contorni 5. |
| Polenta |
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Asparagi alla Griglia |
| Crispy herb dusted polenta with a roasted garlic aioli |
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Grilled asparagus with virgin olive oil and sea salt
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| Broccoli di Rabe |
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Crema di Orzo |
Sautéed broccoli rabe with shaved garlic and a touch of hot pepper
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Orzo pasta with three cheeses and cracked black pepper |
| RISOTTO |
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Cavoli Di Bruxelles |
Creamy risotto with parmigiano reggiano cheese
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pan roasted brussel sprouts, with crispy pancetta |
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