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For a sample Prefix menu, please click here.
Dinner Menu
PRIMI PIATTI
Parmigiana di Melanzana
Lightly battered eggplant layered with tomato, basil
and mozzarella 9.
Calamaretti su Graticola
Baby tender squid, grilled ~ sauteed radicchio
with garlic, white wine
and parsley 9.
Insalata di Granchio
Lump crabmeat with cucumber papaya
salsa~citrus scallion flavors and mache 15.
Frittelle di Zucchini
Shrimp and zucchini fritters with a trio of sauces
~lemon, basil and tomato 12.
Rustica d'Arugola
Baby arugula with prosciutto, grilled Shitake and
shaved Asiago in sherry dressing 11.
Barbabietole al Crescione
Roasted beets with watercress salad ~ shallot thyme vinaigrette and
goat cheese
10.
Tortelloni di Biete
Ravioli filled with ricotta, mascarpone,
fresh mozzarella & swiss chard in a tomato basil “salsa cruda”
15.
Fettuccine Verde
Wide noodles with peas, asparagus and fava beans in
basil garlic olive oil 13.
Cortecce al Sugo
Cavatelli with roasted sweet red pepper
sauce and ricotta salata 13.
Spaghettini Integrale
Whole wheat spaghettini with onion soffritto, broccoli rape and aged
provolone 12.
Minestra Ortolano
A hearty minestra of beans, pasta and garden
vegetables 8.
SECONDI PIATTI
Polletto al Forno
Pan
roasted chicken with smoked paprika garlic and lemon flavors ~
prosciutto wrapped asparagus and grilled endive salad
19.
Pollo Ripieno
Herb crusted breast of chicken with smoked ham and
Asiago cheese ~ sherry tomato sauce 19.
Messicani di Maiale
Pan roasted pancetta wrapped nodini of pork tender
with caramelized fennel ~
thyme brandy sauce 23.
Scallopine Ammantate
Sautéed veal scallops with fontina cheese, wild
mushroom and leek sauté ~ Marsala wine sauce 23.
Fegato di Vitello
Sautéed calf’s liver with sage brown butter sherry sauce with crispy
smoked bacon and sautéed onions 21.
Costelletine Agnello
Grilled domestic lamb chops with ratatouille and
garlic mint ~parsley sauce 31.
Controfiletto di Bue
Grilled herb marinated beef tender with cauliflower parmigiano stuffed
potato ~
horseradish dijon sauce 29.
Bistecca alla Fiorentina
Marinated grilled T-bone steak Florentine style with caramelized shallots
and potato gratin 33.
Baramundi alla Griglia
Grilled Australian Bass, gratinee of zucchini and tomato ~ herb citronette sauce
25.
Cappe Sante in Padella
Seared pumpkin seed crusted sea scallops ~ spaghetti
squash and blood orange coulis 27.
Tonno alla Piastra
Pan seared peppercorn crusted “Ahi”
tuna, frisee salad with glazed pineapple ~ honey soy balsamic 27.
Pescatrice Gratinata
Baked tilapia with herb and toasted quinoa crust in a
vermouth seafood sauce with escarole aioli 24.
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