Corso UmbertoGrilled eggplant, zucchini, roasted red peppers and asparagus fresh goat cheese with light basil vinaigrette on country-style bread.
Viale ItaliaImported Italian mortadella, prosciutto di parma, soppressata, provolone cheese, pepperoncini, baby arugula, oil and vinegar on country-style bread.
Piazzetta CapriA classic combination of fresh mozzarella, roma tomatoes, basil pesto drizzled with extra-virgin olive oil on country-style bread.
Insalate E Antipasti
9.00Insalata RomanaGrilled romaine hearts topped with house-made caesar salad dressing, shaved pecorino romano cheese served with or without marinated white anchovies.Options:
With marinated white anchovies, Without marinated white anchovies
11.00Insalata PatriziaTender arugula, grape tomatoes, hearts of palm, pine nuts and avocado dressed with house-made lemon- extra-virgin olive oil vinaigrette topped with parmigiano reggiano shavings.
12.00Misto GrigliaGrilled eggplant, zucchini, red peppers, and tender asparagus served over baby arugula and field greens topped with goat cheese and a drizzle of balsamic vinegar- basil vinaigrette.
11.00Insalata Di Rape Rosse Con Formaggio CaprinoSliced roasted red and golden beets topped with pistachio encrusted goat cheese croquette drizzled with orange-pistachio vinaigrette.
12.00Carpaccio Di ManzoThinly sliced kobe beef tartare topped with baby arugula and shaved parmigiano reggiano drizzled with lemon juice and extra virgin olive oil from Umbria.
13.00Burrata Con Prosciutto E ArugolaBurrata, a fresh artisanal Italian mozzarella cheese with a creamy inside, is served with baby arugula, grape tomatoes and imported prosciutto di San Daniele.
13.00Crochette Di Granchio Maryland-StylePan fried crab cakes made fresh daily with minimal filler, just enough to hold together the crab cakes. Served with red pepper coulis, and a light lemon-curry and caper sauce.
12.00Vongole E Cozze Al GuazzettoMahogany clams and Pei mussels sauteed with extra-virgin olive oil, garlic, red chili and herbs in a savory white wine-tomato broth – served with crostini.
11.00Calamari All’ InziminoA contemporary tuscan dish prepared with baby calamari rings and tentacles cooked in a savory and lightly spicy broth with Swiss chard, spelt, tomatoes, garlic, and white wine accompanied with thick slices of grilled bread.
18.00Fritto Misto All’ Italiana for TwoFried calamari, shrimp, plymouth bay red fish bites, zucchini sticks, cauliflower florets, artichokes hearts, and ricotta fritters served with salsa rossa Piccante.
Primi Piatti
19.00Tagliatelle Al Ragu BologneseThis famous Northern Italian meat sauce from bologna, prepared with veal, pork and beef is served on fresh egg pasta ribbons.
23.00Pappardelle Ai Funghi Porcini Con SpeckWide egg-pasta ribbons with porcini mushroom and speck prosciutto ragout, finished with veal demi-glace.
18.00Trenette Al PestoTrenette pasta with fresh basil pesto, served in the traditional Genovese style, with haricot verts and diced potatoes cooked with the pasta, topped with shaved parmigiano-reggiano cheese.
23.00Tortelli Di Ricotta E Spinaci Con Burro E SalviaHand-made ravioli with a vibrant filling of fresh spinach, ricotta, and a generous amount of parmigiano-reggiano served with sage-butter sauce and a sprinkle of shaved parmigiano cheese.
26.00Linguine Alla MasanielloThis seafood pasta dish, named after a famed Neapolitan revolutionary, is prepared with mussels, wild-caught shrimp, calamari, and clams sauteed with garlic and wine and flavored with tomatoes and just a hint of hot red pepper to bring the Mediterranean sea to your table.
25.00Risotto Con Aragosta Al BrandyImported Carnaroli rice cooked to order with fresh tomato concasse laced with pieces of tender lobster meat flambed with brandy.
Secondi Piatti
26.00Saltimbocca Alla Romanaveal scaloppine topped with prosciutto di parma and sage, sauteed in white wine and butter sauce accompanied with grilled asparagus and gatto’ di Patate napoletano.
38.00Filetto Alla RossiniA classic and world famous dish created by the Italian composer Gioacchino Rossini – pan-seared natural colorado beef filet mignon topped with foie gras white truffle butter and demi-glace served with asparagus and duchess potatoes.
22.00Pollo Al MarsalaPan roasted all natural Statler chicken breast with marsala wine reduction, accompanied with fresh spinach sauteed with pine nuts and raisins and a tasty golden mashed potato tower.
28.00Costoletta Di Maiale Al Balsamico Con SpatzliPan roasted double-thick natural pork chop with figs, dates and pears in balsamic reduction, accompanied with hand-cut spatzli in light cream sauce topped with crispy onion strings.
Gamberi E Capesante Al LimoncelloWild-caught jumbo shrimp and fresh scallops sauteed with garlic, extra-virgin olive oil and finished with limoncello liqueur served with roasted Mediterranean vegetables and sauteed fresh spinach.26.00
29.00Pesce Spada Alla SicilianaGrilled center-cut swordfish filet, finished with lemon oil, served on a mound of steamed couscous topped with Mediterranean vegetables stewed with lobster reduction, cumin, raisins and pine nuts.
Dinner
Zuppe – Soups
MarketSoup of the DayMade fresh every day.
Insalate E Antipasti
9.00Insalata RomanaGrilled romaine hearts topped with house-made caesar salad dressing, shaved pecorino romano cheese served with or without marinated white anchovies.Options:
With marinated white anchovies, Without marinated white anchovies
11.00Insalata PatriziaTender arugula, grape tomatoes, hearts of palm, pine nuts and avocado dressed with house-made lemon- extra-virgin olive oil vinaigrette topped with parmigiano reggiano shavings.
12.00Misto GrigliaGrilled eggplant, zucchini, red peppers, and tender asparagus served over baby arugula and field greens topped with goat cheese and a drizzle of balsamic vinegar- basil vinaigrette.
11.00Insalata Di Rape Rosse Con Formaggio CaprinoSliced roasted red and golden beets topped with pistachio encrusted goat cheese croquette drizzled with orange-pistachio vinaigrette.
12.00Carpaccio Di ManzoThinly sliced kobe beef tartare topped with baby arugula and shaved parmigiano reggiano drizzled with lemon juice and extra virgin olive oil from Umbria.
13.00Burrata Con Prosciutto E ArugolaBurrata, a fresh artisanal Italian mozzarella cheese with a creamy inside, is served with baby arugula, grape tomatoes and imported prosciutto di San Daniele.
13.00Crochette Di Granchio Maryland-StylePan fried crab cakes made fresh daily with minimal filler, just enough to hold together the crab cakes. Served with red pepper coulis, and a light lemon-curry and caper sauce.
12.00Vongole E Cozze Al GuazzettoMahogany clams and Pei mussels sauteed with extra-virgin olive oil, garlic, red chili and herbs in a savory white wine-tomato broth – served with crostini.
11.00Calamari All’ InziminoA contemporary tuscan dish prepared with baby calamari rings and tentacles cooked in a savory and lightly spicy broth with Swiss chard, spelt, tomatoes, garlic, and white wine accompanied with thick slices of grilled bread.
18.00Fritto Misto All’ Italiana for TwoFried calamari, shrimp, plymouth bay red fish bites, zucchini sticks, cauliflower florets, artichokes hearts, and ricotta fritters served with salsa rossa Piccante.
Primi Piatti
19.00Tagliatelle Al Ragu BologneseThis famous Northern Italian meat sauce from bologna, prepared with veal, pork and beef is served on fresh egg pasta ribbons.
23.00Pappardelle Ai Funghi Porcini Con SpeckWide egg-pasta ribbons with porcini mushroom and speck prosciutto ragout, finished with veal demi-glace.
18.00Trenette Al PestoTrenette pasta with fresh basil pesto, served in the traditional Genovese style, with haricot verts and diced potatoes cooked with the pasta, topped with shaved parmigiano-reggiano cheese
23.00Tortelli Di Ricotta E Spinaci Con Burro E SalviaHand-made ravioli with a vibrant filling of fresh spinach, ricotta, and a generous amount of parmigiano-reggiano served with sage-butter sauce and a sprinkle of shaved parmigiano cheese.
26.00Linguine Alla MasanielloThis seafood pasta dish, named after a famed Neapolitan revolutionary, is prepared with mussels, wild-caught shrimp, calamari, and clams sauteed with garlic and wine and flavored with tomatoes and just a hint of hot red pepper to bring the Mediterranean sea to your table.
25.00Risotto Con Aragosta Al BrandyImported Carnaroli rice cooked to order with fresh tomato concasse laced with pieces of tender lobster meat flambed with brandy.
Secondi Piatti
26.00Saltimbocca Alla Romanaveal scaloppine topped with prosciutto di parma and sage, sauteed in white wine and butter sauce accompanied with grilled asparagus and gatto’ di Patate napoletano.
38.00Filetto Alla RossiniA classic and world famous dish created by the Italian composer Gioacchino Rossini – pan-seared natural colorado beef filet mignon topped with foie gras white truffle butter and demi-glace served with asparagus and duchess potatoes.
22.00Pollo Al MarsalaPan roasted all natural Statler chicken breast with marsala wine reduction, accompanied with fresh spinach sauteed with pine nuts and raisins and a tasty golden mashed potato tower.
28.00Costoletta Di Maiale Al Balsamico Con SpatzliPan roasted double-thick natural pork chop with figs, dates and pears in balsamic reduction, accompanied with hand-cut spatzli in light cream sauce topped with crispy onion strings.
26.00Gamberi E Capesante Al LimoncelloWild-caught jumbo shrimp and fresh scallops sauteed with garlic, extra-virgin olive oil and finished with limoncello liqueur served with roasted Mediterranean vegetables and sauteed fresh spinach.
29.00Pesce Spada Alla SicilianaGrilled center-cut swordfish filet, finished with lemon oil, served on a mound of steamed couscous topped with Mediterranean vegetables stewed with lobster reduction, cumin, raisins and pine nuts.
