APPETIZERS

Portobello con Granchio
crab filled portobello mushrooms, served with a classic beurre blanc and roasted red bell pepper pesto over crispy spinach

Steamed Mussels
mussels sautéed in garlic, fresh basil, olive oil, and a light tomato sauce

Bruschetta
toasted bread layered with marinated roma tomatoes and gorgonzola cheese

Calamari Fritti
fried calamari, served with a marinara and a tartar pesto sauce


SOUPS & SALADS

Clam Chowder
award-winning chowder made with an Italian touch

Minestrone
Italian vegetable soup

Tuna Carpaccio
thinly sliced smoked tuna, topped with baby arugula, capers and red onions tossed in balsamic vinegar and extra virgin olive oil

Caesar Salad
traditional Caesar salad


PIZZAS

Pizza Marguerita
fresh mozzarella, roasted roma tomatoes, and fresh basil

Four Cheese and Red Potato
gorgonzola, fontina, Parmesan, and mozzarella cheeses, topped with sliced red potatoes


ENTRÉES

Cannelloni
two pasta crèpes filled with spiced beef, baked, and topped with mozzarella and marinara or cream sauce

Pasta California
artichoke hearts, shitake mushrooms, and sun dried tomatoes sautéed in a light cream sauce, served over penne pasta

Eggplant Parmigiana
breaded eggplant layered with ricotta cheese, baked and topped with marinara sauce and mozzarella cheese, served over spaghetti

Lamb Shank
lamb shank slowly braised in a Madeira wine sauce and served with Tuscan white beans, penne pasta, and fresh seasonal vegetables

Braciole
beef sirloin rolled and filled with spices, fresh mint, garlic, slowly cooked in a tomato sauce

Cozza Della Casa
fresh mussels, sea scallops, artichokes, garlic, and basil sautéed in a light tomato sauce, served over capellini pasta

Linguini al Vongole
manilla and baby clams sautéed in a garlic, olive oil, and white wine sauce or a tomato sauce

Veal Piccata
veal sautéed in lemon, white wine and capers, served over linguini pasta

Chicken Marsala
chicken breast sautéed with Marsala wine, red potatoes, and mushrooms, served with rotelli pasta