| Antipasti - Starters |
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| Antipasto |
14/10 |
| Selection of cold Italian meats, cheeses, and marinated vegetables |
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| Minestrone soup |
7 |
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| Zuppa del Giorno |
7 |
| Soup of the day |
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| Stuffed Calamari |
12 |
| Fresh calamari tube stuffed with ground veal, mustard greens, and kalamata olives with a yellow tomato basil coulis, and anchovy oil |
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| Bresaola |
13 |
| Thinly sliced air-dried beef, shaved Reggiano, lemon, basil, and rosemary-infused olive oil |
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| Grilled Brie and Sausage |
13 |
| Grilled wheel of Brie paired with wild boar and cranberry sausage served with an onion and grape marmalade and spiced walnuts |
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| Stuffed hot banana peppers |
13 |
| Fresh banana peppers stuffed with sweet Italian sausage and herbed marina |
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| Insalata - Salads |
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| Smoked scallop salad |
11 |
| Smoked bay scallops tossed with radish, shaved fennel, field greens and
shallot brulée vinaigrette |
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| Roasted beet salad |
10 |
| Roasted red and golden beets tossed with greens, shaved onion, and orange segments topped with a roasted beet vinaigrette and Australian feta cheese |
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| House Salad |
6 |
| Fresh green salad with balsamic vinaigrette or lemon vinaigrette |
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| Paste - Pastas |
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| Mushroom Ravioli (full or half) |
22/12 |
Wild mushroom filled ravioli topped with a marsala wine sauce and a drizzle of
truffle oil; finished with julienne carrots and apples |
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| Gnocchi (full or half) |
22/12 |
| Potato gnocchi tossed with walnuts and caramelized pears in a gorgonzola cream sauce |
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| Gemelli (full order only) |
26 |
| Braided pasta tossed with duck confit, escarole, sun-dried cranberries and Roman beans in an aglio e olio; topped with feta cheese and pistachio nuts |
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| Asparagus Mascarpone Ravioli (full or half) |
23/12 |
| Asparagus mascarpone filled ravioli with smoked salmon and a white wine cream |
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| Rigatoni (full or half) |
19/10 |
| With prosciutto, sun-dried tomatoes, Reggiano cheese, and peas in a rich cream sauce |
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| Tortellini Bolognese (full or half) |
22/12 |
| Cheese tortellini in a classic veal ragu with pancetta |
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| Il Pesce e la Carne - Fish and Meat |
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| Sea Scallops |
26 |
| Four seared sea scallops with white bean-pancetta and rapini ravioli with spinach in a tomato-fennel sauce |
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| Sunflower Crusted Salmon |
24 |
| Carmelized leek risotto cake and sautéed rapini; finished with a tomato-basil beurre blanc |
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| AHI Napolean |
26 |
| Seared tuna (rare) layered with grilled eggplant, roasted roma tomatoes, and wilted spinach; drizzled with blood orange oil |
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| Poached Grouper |
25 |
| Grouper filet poached with clams and fresh chopped tomatoes in a white wine garlic broth |
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| Braised Beef Short Rib |
26 |
Beef short ribs slowly braised with barolo over sweet and sour
savoy cabbage, pancetta, and roasted potatoes |
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| Grilled New York Strip |
30 |
| 12 oz. strip topped with a green peppercorn demi glace; with potatoes and sautéed vegetables |
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| Spiced Pork Chop |
25 |
| 12 oz. spiced marinated grilled pork chop, served with cannellini beans, sautéed escarole and finished with a marsala apple butter and truffle oils |
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| Veal Scallopini |
29 |
Pounded breaded veal cutlet sautéed with lemon and butter; with potatoes
and sautéed mixed vegetables |
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| Roasted Lamb |
31 |
| Australian lamb rack with a thyme crust; served with potatoes and sautéed vegetables |
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| Il Dessert della casa - Special Homemade Desserts |
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