ANTIPASTI

SIGNATURE SOUPS
SOUP OF DAY 5/4
MINESTRONE 5/4

RISOTTO CRAB CAKES
Dungeness crab mixed with creamy risotto, red and yellow peppers, red onions and parsley. Served with roasted garlic aioli and mixed greens. 10

SMOKED SALMON “CARPACCIO”
Norwegian smoked salmon, carved to order, served with traditional accompaniments. 10

EGGPLANT ROLLS
Grilled eggplant stuffed with herbed ricotta cheese and served with crispy Prosciutto Parma, tomato coulis and topped with provolone cheese and tomato concasse. 8

STUFFED FRIED ARTICHOKES
Fried artichoke hearts stuffed with goat cheese, tossed in lemon garlic oil and garnished with crispy Parmigiano Reggiano. Served with Maitre d’ butter and hollandaise sauce. 9

BRUSCHETTA TRIO 
Tomato concasse, roasted garlic, fresh basil and extra virgin olive oil, kalamata olive tapenade, basil pesto, served with crostini bread and Parmigiano Reggiano. 7

FRIED CALAMARI
Lightly fried calamari tossed with fried vegetable strips, peperoncini peppers and sweet Spanish onions, over a bed of arugula with a drizzling of roasted garlic aioli. 9

ARANCINI
Arborio rice stuffed with mozzarella and boursin cheese, served with fresh marinara and besciamella sauce, garnished with a wedge of tomato and fresh basil. 7

SICILIAN MUSSELS
Fresh Mediterranean mussels, sautéed with garlic, onion, and crushed red pepper. Finished with kalamata olives, tomatoes, capers, fresh basil, in white wine butter sauce. Served with crostini bread. 12

ESGARGOT 
Sautéed escargot with roasted garlic, Italian parsley and Asiago d’allevo cheese, finished with a splash of Pernot. Nested in a delicate French puff pastry. 10

TUSCAN GARLIC BREAD
A thick slice of ciabatta bread topped with Parmesan–onion cheese spread, and broiled to a golden brown. 7

INZALATA

CAPRESE SALAD
Salad in the style of Capri. Ripe slices of heirloom tomatoes layered with fresh buffalo mozzarella, finished with fresh basil, extra virgin olive oil and aged balsamic vinegar. 8

STACK SALAD
A wedge of iceberg lettuce topping with bleu cheese, red onions, crispy pancetta, roma tomatoes and finished with creamy Parmigiano dressing. 6 

CAESAR
Crispy romaine lettuce tossed with house made Caesar dressing, curly Parmigiano Reggiano and homemade croutons, garnished with anchovies, a twist of lemon, and Parmigiano cookies. 7

HOUSE SALAD
Traditional tossed salad with mixed field greens. Garnished with cherry tomatoes, shredded Asiago cheese, Bermuda onions, cucumber, and croutons. Served with your choice of dressing. 5

SPINACH SALAD
Baby spinach, beets, Mandarin orange, slivered almonds, apples, and a petit Maytag bleu cheese cookie, served with house prepared hot bacon dressing. Garnished with a warm fried egg. 6

FANTASY SALAD
Lettuce frisee, artichoke hearts, hearts of palm, crispy diced pancetta, sun-dried tomatoes, Italian parsley, and cold scrambled eggs, served with red wine vinaigrette. 6

LA PASTA

TUSCANY PASTA
Garganelli pasta, sautéed in light garlic infused oil with julienne sun dried tomatoes, artichoke hearts, fresh basil and pancetta relish. Garnished with feta cheese and toasted pine nuts. 14

SOUP OF THE SEA
Shrimp, scallops, squid and mussels, fresh garlic, onion, crushed tomato, white wine, fresh basil, tossed with linguini noodles. Accompanied with crusty Italian bread. 20

GARGANELLI ALLA BART
Garganelli pasta, butter, garlic, oregano, chopped fresh coriander, parsley, tossed with tomato basil sauce and finished with ricotta cheese. 14

TORTELLACCI AGLI CHAMPIGNON
Large veal stuffed, “Tortelloni”, Pancetta, champignon dry mushrooms, saffron, Parmigiano Reggiano. Finished in Veal demi glace cream sauce. 18

STUFFED LOBSTER RAVIOLI
Lobster stuffed ravioli, served with Galliano Nantua sauce, fresh asparagus spears and baby shrimp. 19

RIGATONI ALLA BOLOGNESE
Rigatoni pasta served with homemade meatballs and Bolognese sauce, accompanied with crostini and topped with Parmigiano Reggiano. 14

GARGANELLI AL SALMONE
Garganelli pasta sautéed with sweet red onions, smoked salmon, eggplant strips, tossed with vodka cream sauce. 15

RISOTTO AL GORGONZOLA
Shiitake and imported Porcini mushrooms, sautéed with shallots and pancetta relish, finished with italian parsley and tossed with Arborio rice and gorgonzola cheese. 16

CHEF’S SIGNATURE RISOTTO
Arborio rice tossed with eggplant, leeks, red wine, mozzarella cheese and baby shrimp, served in paper cones. 18

BUCATINI MATRICIANA
Bucatini pasta, Spanish onions and pancetta, sautéed in white wine and tossed in marinara sauce with fresh basil. 14

IL POLLO

POLLO FORESTIERI
Half chicken perfectly seasoned and slow roasted until moist and tender. Accompanied with broccoli spears and roasted garlic mashed potatoes. 18

POLLO ALLA VALDOSTANA
Sautéed chicken breast with leeks, shiitake mushrooms and artichokes, finished in cognac cream sauce. Accompanied with broccoli spears over linguini. 18

CHICKEN FRANCIACORTA
Sautéed breast of chicken served over Parmigiano risotto with fresh asparagus. Finished with asparagus coulis and tomato syrup sauce. 18

CHICKEN ROMANO
Breast of chicken Sautéed in a sage infused sauce topped with Prosciutto Parma and Fontina cheese. Accompanied with garlic mashed potatoes and balsamic glazed carrots. 18

CHICKEN MEDITERRANEA
Chicken breast stuffed with ya-ya spinach, mushrooms, mozzarella cheese and toasted pine nuts. Served with mushroom veloutee sauce. Accompanied with saffron risotto cake and seasonal vegetables. 18

VITELLO

VEAL BRACIOLE
Provini veal stuffed with Provolone and mozzarella cheese, roasted garlic and herbs, seasoned italian breadcrumbs, pancetta bacon, pine nuts and chopped egg, rolled and braised in olive oil then slow cooked in a rich tomato sauce. Served with vegetables and potatoes stew. 21

VEAL PARMIGIANA
Provini veal dusted in seasoned bread crumbs, sautéed, topped with eggplant, marinara sauce and whole milk mozzarella cheese. Served on a bed of linguini and fresh broccoli spear. 21

VEAL PICATA
Provini Veal lightly sautéed with roasted garlic, capers and lemon zest. Served with Chardonnay lemon sauce. Accompanied with saffron risotto and broccoli spear. 21

VEAL MILANESE
Provini Veal lightly breaded, sautéed golden brown with extra virgin olive oil, served with lemon risotto and seasonal vegetables. 21

LA GRIGLIATUSCAN VEAL CHOP
Frenched, 14 ounce bone-in veal chop, grilled to order, served with cognac shiitake mushroom ragout, with grilled radicchio and roasted garlic mashed potatoes. 36

NEW YORK STRIP
A center cut, 12 ounce New York strip, broiled to your specifications. Served with Bordelaise sauce, seasonal vegetables and roasted garlic mashed potatoes. 28

SICILIAN STYLE FILET
8 ounce beef tenderloin, coated in Sicilian bread crumbs and grilled to perfection, topped with melted mozzarella cheese. Served with Duxelles sauce accompanied with roasted potatoes tower and seasonal vegetables. 29

PEPPERCORN PORK CHOP
16 ounce, bone in pork chop, rolled in cracked peppercorns and grilled. Topped with crispy pancetta and served with Barolo wine sauce . Accompanied with roasted garlic mashed potatoes and balsamic glazed carrots. 21

RACK OF LAMB
Rack of Lamb grilled to order, served with mint jelly sauce, accompanied with stuffed tomato crown, and roasted garlic mashed potatoes. 33

DAL MARE

CALAMARI FRA DIAVOLO
Fresh squid sautéed in extra virgin olive oil with garlic, capers, in a spicy marinara sauce and served with roasted seasonal vegetables and crostini bread. 17

SCALLOPS CAPRICCIO
Seared scallops served in a Dijon cream sauce and topped with fresh fruit chutney and baby arugula. Accompanied with risotto cake and fresh seasonal vegetables. 23

SALMON ”PANTESCO”
Grilled Atlantic salmon fillet served with almond tomato pesto, accompanied with seasonal vegetables and roasted potatoes tower. 21

SCAMPI ALLA GRIGLIA
Lightly breaded grilled shrimp, in a lemon butter sauce accompanied with artichoke hearts, served over linguini. 23

Executive Chef Gianfranco Munna

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