Dinner

Antipasti • Appetizers

PRIME FILET CARPACCIO

Arugula, capers, red onion, shaved parmigiano in lemon and olive oil 14.5

EGGPLANT ROLLATINI

Stuffed with ricotta and prosciutto in marinara and parmigiano 10.5

MUSSELS OR CLAMS FRA DIABLO

In red or white sauce 12.5

OCTOPUS CARPACCIO

Arugula, capers, red onion, shaved parmigiano in lemon and olive oil 14.5

GRILLED SHRIMP AND BEETS

Topped with goat cheese and almonds 12.5

BRUSCHETTA

Fresh tomato, garlic and basil 10.5

ANTIPASTO MISTO

Cured Italian meats, cheese, roasted peppers, olives and mushrooms *Serves two 14.5

MOZZARELLA CARROZZA

Mozzarella topped with marinara 10.5

SPICY CALAMARI FRITTI

Dusted in Cajun spices, served with sliced banana peppers and balsamic ranch dipping sauce  11.5
*Available mild

CLAMS CASINO

Littlenecks on the half shell 11.5

FRUTTI DI MARE

Shrimp, mussels, calamari and octopus marinated in a lemon-olive oil vinaigrette 16.5

Soup

Pasta Fagioli 8

Soup of the Day, Market Price

Insalte • Salads

ZABAGLIONE

Mixed greens with pears, candied walnuts, cranberries, goat cheese and zabaglione dressing 10.5

BEETS AND FETA

Sliced roasted beets in mixed greens, hearts of palm and raspberry vinaigrette 9.5

ARUGULA

With fennel, tomato, lemon and oil topped with shaved parmigiano 9.5

MISTA

Baby greens, onions, tomatoes and mushrooms in balsamic vinaigrette 8.5

CAPRESE

Fresh tomato, basil and mozzarella di buffalino, drizzled with balsamic reduction 10.5

CAESAR

Romaine lettuce with croutons, parmigiano, and our homemade Caesar dressing 9.5

KALE SALAD

Kale with fresh strawberries, walnuts, dried cranberries & goat cheese, dressed with strawberry vinaigrette 8.5

Pasta

RIGATONI PRIMAVERA

Served with seasonal vegetables in our homemade marinara sauce 18.5

LINGUINI CON VONGOLE

Clams in red or white sauce 21.5

LINGUINI CON COZZE

Mussels in red or white sauce 19.5

LINGUINE CARBONARA

Mushrooms, bacon and caramelized onions 19.5

ANGEL HAIR SHRIMP

With asparagus, fresh tomato and champagne sauce 23.5

SPINACH GNOCCHI GROUND VEAL

In a blush tomato sauce 22.5

SHRIMP SCAMPI

Sautéed with garlic, olive oil and white wine sauce over linguine 23.5

RISOTTO CRAB AND SHRIMP

Asparagus and sun dried tomatoes in a white wine sauce with a dash of cream 25.5

TORTELLINI TRICOLORE

With grilled chicken in a pesto cream sauce 21.5

LOBSTER RAVIOLI

With shrimp, fresh tomato sauce and dash of cream 22.5

SPINACH GNOCCHI GORGONZOLA

In a Gorgonzola cream sauce 20.5

EGGPLANT PARMIGIANA

Batter-dipped and fried eggplant topped with marinara and mozzarella, served with penne 19.5
We now offer gluten free and whole wheat pasta

Pollo • Chicken

CHICKEN SALVATORE

Grilled Chicken in herbal marinade over a bed of sauteed kale 22.5

FRANCESE

Topped with shittake mushrooms and berry capers in a lemon butter sauce 22.5

DELIZIOSO

Topped with prosutto, mozzarella, spinach, sun-dried tomato, asparagus and artichokes in a sherry cream sauce 22.5

SALTIMBOCCA

Prosciutto, mozzarella and sage and white wine sauce 22.5

TOSCANA

Topped with spinach and mozzarells in tomato with dash of cream 22.5

PARMIGIANA

Lightly breaded veal toped with marinara and mozzarella, served with sautéed vegetables or pasta  22.5

Vitello • Veal

VEAL D’UVA

Veal and shrimp in fresh tomato and champagne sauce 29.5

MARSALA

In wild porcini and marsala wine sauce 25.5

VALENTINO

Veal and crab meat in a brandy demi cream with roasted tomato 29.5

SALTIMBOCCA

Topped with mozzarella and prosciutto in a sage and white wine sauce 26.5

VEGETALI

Veal with asparagus, spinach, roasted peppers topped with fresh mozzarella in a white wine sauce 25.5

PARMIGIANA

Lightly breaded veal toped with marinara and mozzarella, served with sautéed vegetables or pasta  22.5

Bistecche • Steak & Chops

RACK OF LAMB

Shallots in Port wine reduction 34.5

FILETTO

Grilled with green peppercorn cream sauce 38.5

NEW YORK STEAK

16 oz. prime cut grilled to perfection in a Cabernet demi-glaze 36.5

VEAL CHOP

Peppercorn and garlic in a brandy demi-glaze 38.5

RASTELLI PRIME PORK CHOP

Topped with roasted red peppers, aged provolone in a white wine sage sauce  34.5