Insalata Mista 6
Gourmet greens, tomatoes, pepperoncini, and sweet
red onions, tossed with olive oil and balsamic
vinegar
Insalata Cesáre
7
Romaine lettuce with a puree of anchovy, lemon,
garlic, parmesan, and olive oil garnished with
croutons
-With grilled chicken or shrimp 8.5
Portabello
alla Griglia 8
Grilled portabello mushrooms and zucchini in a
garlic oregano vinaigrette served over gourmet
greens with roasted red peppers and goat cheese
ANTIPASTI
Caprese 7.5
Vine-ripened tomatoes layered with fresh mozzarella,
fresh basil and extra virgin olive oil
Bruschetta 7.5
Grilled toasted breads topped with fresh basil,
tomato, garlic and pure olive oil
Cozze
é Vongole 9
Sauteed mussels and clams with roma tomatoes in
a lemon herb garlic butter sauce
Antipasto
Colore 8
Prosciutto, Genoa salami, ham, marinated mushrooms
and artichoke hearts, sharp provolone, tomatoes,
olives on a bed of romaine with olive oil and
balsamic vinegar
ENTREES
Costolete di Porco 18
Grilled pork chop served with a balsamic reduction with a touch of Marsala wine. Served with sauteed spinach and mased potatoes
Melanzane alla Parmigiana 13.5
Baked, lightly breaded eggplant layered with pesto,
spinach, roma tomatoes, ricotta and mozzarella
cheeses in marinara sauce
Pollo
Piccata 16
Sautéed chicken breast in a lemon, caper,
and white wine butter sauce with artichokes. Served
with grilled vegetables and mashed potatoes
Vitello Rosmarino 17
Sautéed veal topped with a wild mushroom,
sun-dried tomato rosemary Marsala wine sauce.
Served with grilled vegetables and mashed potatoes
Filetto di Salmone 17
Baked salmon fillet with roasted tomato wedges
and basil pesto risotto
Bistecca
al Gorgonzola 19
Grilled 8 oz. strip steak topped with a mushroom
gorgonzola cream sauce. Served with grilled vegetables
and mashed potatoes
Risotto13.5
Mushroom risotto with melted fontina cheese, roma tomatoes and pine nuts served on a bed of sauteed spinach with a balsamic reduction
