ANTIPASTI
fritturina di pesce 15.5
roman
style fried calamari and prawns
degustazione
di salumi e formaggi 17
selection of italian cheeses and italian
salami
carpaccio di manzo 11
thin slices of beef served with
arugula, citrus vinaigrette and Grana Padano
calameretti
affogati 12
sauteed calamari with garlic white wine
sauce, parsley, and grape tomatoes
bruschette of the day 9.5
PRIMI
tagliolini cacio e pepe 13
homemade pasta with romano cheese and fresh black
pepper
maltagliate
al pomodoro 16
homemade eggless pasta with grape tomatoes imported
buffalo mozzarella and basil
tagliolini
all'amatriciana 14.5 .
homemade tagliolini pasta with caramelized onions,
imported guanciale tomato and romano cheese
tagliolini
alla carbonara 14.5
homemade pasta with pancetta tossed in a romano cheese egg sauce
maltagliate
al pesto alla trapanese (winter white pesto) 17
housemade pasta with organic grape tomatoes,
garlic, pine nuts, almond, and basil
gnocchi
alle noci 16
housemade walnut filled gnocchi in a
butter sage sauce finished with freshly ground nutmeg
daily
special risotto 22
each risotto is made to order. please
allow 25 minutes
trilogia
23.5
a tasting of the carbonara, amatriciana, and
pesto alla trapanese (winter white pesto)
INSALATE
mozzarella
di bufala 16
imported
buffalo mozzarella organic grape tomatos and baby arugula
cacio
e pere 10
mixed
organic greens topped with sliced pears and pecorino cheese
misticanza
9
organic
mixed greens with house vinaigrette
SECONDI
DI CARNE
quaglie al forno 29
white truffle scented quail wrapped
in pancetta and oven roasted, served with Kennabec potatoes and mixed
organic greens
bistecca
con spinaci 33
a layering of grilled black angus ribeye
steak medallions, sauteed spinach, imported guanciale, and pancetta
abbacchio alla griglia 26
grilled Australian lamb served with
a polenta souffle topped with a baked egg and imported Gorgonzola cheese
maiale
alle mele 24
pork chop on a bed of sauteed fuji apples
flambe finished with a savory applesauce and smoked pancetta
SECONDI
DI PESCE
gamberoni
al forno 22
baby spinich and a tiger prawn cake drizzled with parsley infused extra
virgin olive oil, topped with baked prawns and served with organic baked
asparagus and shaved Grana Padano
tonno
all' agrodolce 28
pan seared ahi tuna fillet with sauteed
red onion in a sweet and sour apple cider vinegar glaze served with
matchstick potatoes
red
snapper 24
pan
fried, lightly breaded red snapper fillet in an orange reduction served
with a baby spinach salad tossed with brachetto vinaigrette and orange
segments
CONTORNI
vedure
miste alla griglia 9.6
grilled vegtables
patatine
al fiammifero 6
matchstick potatoes fried and tossed
with rosemary
