Lunch

Monday through Friday 11am – 3pm

Saturday 12pm-3pm

Lunch menu is not offered on Sunday.

Appetizers

BRUSCHETTA

Fresh tomato, garlic and basil 9.5

ANTIPASTO MISTO

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

MOZZARELLA CARROZZA

Mozzarella topped with capers in marinara 9.5

SPICY CALAMARI FRITTI

Dusted in Cajun spices, served with sliced banana peppers and balsamic ranch dipping sauce  9.5
*Available mild

MUSSELS OR CLAMS FRA DIABLO

In red or white sauce 11.5

CLAMS CASINO

Littlenecks on the half shell 11.5

FRUITTI DI MARE

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

Salads

ZABAGLIONE

Mixed greens with pears, candied walnuts, cranberries, goat cheese and zabaglione dressing 9.5

BEETS AND FETA

Sliced roasted beets in mixed greens, hearts of palm and raspberry vinaigrette 8.5

ARUGULA

With fennel, tomato, lemon and oil topped with shaved parmigiano 8.5

MISTA

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

CAPRESE

Fresh tomato, basil and mozzarella di buffalino,
drizzled with balsamic reduction 9.5

CAESAR

Romaine lettuce with croutons, parmigiano, and our homemade Caesar dressing 8.5

KALE SALAD

Kale with fresh strawberries, walnuts, dried cranberries & goat cheese, dressed with strawberry vinaigrette 9.5

Soup

PASTA FAGIOLI 6.5

SOUP OF THE DAY, MARKET PRICE

Pasta

LINGUINE CON VONGOLE

Clams, garlic and  white sauce 12.5

ANGEL HAIR ASPARAGUS & TOMATO

Fresh tomatoe, basil, garlic, olive oil & parmigiano 8.5

LOBSTER RAVIOLI

With shrimp, fresh tomato sauce and dash of cream 12

SPINACH GNOCCHI GROUND VEAL

In a blush tomato sauce 12

SPINACH GNOCCHI GORGONZOLA

Served in a Gorgonzola cream sauce 11

RISOTTO CRAB AND SHRIMP

Asparagus and sun dried tomatoes in a white wine sauce with a dash of cream 14.5

PENNE BROCCOLI RABE & PANCETTA

Garlic, olive oil and parmigiano 11.5

Carne e Pesce

POLLO PARMIGIANA

Lightly breaded chicken breast topped with marinara and mozzarella  12

POLLO FRANCESE

Topped with shittake mushrooms and berry
capers in a lemon butter sauce 12

POLLO TOSCANO

Chicken breast topped with spinach and mozzarella in a blush tomato sauce 12

POLLO SALVATORE

Chicken breast in herbal marinade over a bed of sauteed kale  12.5

POLLO SALTIMBOCCA

Chicken breast topped with prosciutto, mozzarella and sage and white wine sauce 12.5

VEAL SALTIMBOCCA

Topped with mozzarella and prosciutto in a sage and white wine sauce 14

VEAL & SHRIMP

In champagne and fresh tomato sauce  14

SHRIMP SCAMPI

Sautéed with garlic, olive oil and white wine over linguine  14

SALMON

Topped with capers & tomatoes in a white wine sauce  14

TILAPIA FRANCESE

With berry capers  14

The FDA advises consuming raw or undercooked meats, poultry, seafood or eggs increases your risk of food-borne illness.  Prices subject to change without notice.
Please note: UVA is a BYOB Restaurant