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Starters | Salads | Soups | Pizza | Pastas | Entrees
 
STARTERS
 
Frittura Mista “Tutto Mare”
Golden fried tender calamari, shrimp and sandabb strips in grilled tomato and chili sauce
9.50
  
Escargot in Red Wine, Garlic and Herbs
Baked in wood-burning oven with garlic, shallots and herb de Provence
11.00
  

Imported Prosciutto and Sweet Melons
Imported Parma ham with sweet Cantaloupe and melon

11.00
   
Chilled Jumbo Shrimp Cocktail
Served with horseradish cocktail sauce
14.00
 
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SALADS
 
Assorted Baby Mix Greens with Gorgonzola and Asian Pears
Candied walnuts, golden raisins, champignons mushrooms in raspberry-champagne vinaigrette
7.50
 
Chopped Salad of Mediterranean Vegetables and Fennel
Roasted garlic-balsamic vinaigrette
7.50
 
Hearts of Romaine “Caesar Salad” with Frico
Crispy romaine with Caesar dressing and parmigiano chips
8.00
 
Golden and Purple Beet Salad with Arugola
Aged Balsamic Vinaigrette with fresh goat cheese and candied walnut
9.00
 
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SOUPS
 
Minestrone of Vegetables with Escarole and Pesto
Basil infused olive oil
7.00
   
“Pasta e Fasuli” Country Soup
Slow cooked white bean soup with ham hock
7.00
   
Special Soup of the Day
Ask your Server for today’s selection
M/P
 
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PIZZA
 
Margherita
Fresh tomato sauce, sweet basil and mozzarella
11.00
 
Primavera
Roasted mushroom, zucchini, roasted pepper, eggplant, asparagus and Vidalia onion
12.00
 
Quattro Stagioni
Baby artichokes, Honey Baked Ham, Mushrooms and roasted peppers
13.00
 
Valtellina
Thin crusted pizza with cured Bresaola, arugula and fresh burrata cheese
14.00
 
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PASTAS
 
Cavatelli Pasta with “Brasciole Barese” Style
Hand made egg-less pasta with slow braised beef rollatine stuffed with raisin and pine nuts
15.00
 
Gnocchetti Verdi with “Mamma Maria’s” Bolognese Ragu’
Spinach and potato dumpling in rich meat sauce from my mother’s recipe
13.50
 
Panzerotti of Roasted Chicken and Sweet Corn
Stuffed Pasta Pillow with Roasted Chicken Sweet Corn and Mushrooms
14.50
 
Trofie with New England Scallop and Shrimp
Hand made pasta, scallop, shrimp and broccoli florettes in a lobster-tarragon sauce
16.50
 
Orecchiette with “Francesca’s” Meat Balls
Little ear shaped pasta with tender meat balls cooked in a rich tomato ragu’ Francesca’s favorite
14.50
 
Tortellini Boscaiola
Julienne of Italian ham, forest mushrooms and fresh peas in delicate cream sauce
14.50
 
Linguine with Fresh Clams
Fresh clams slowly simmered in (your choice) of white wine, garlic or red sauce
14.50
 
Ravioli with Fresh Ricotta and Spinach
Served in tomato marinara with fresh basil
12.00
 
Risotto of the day
Daily special risotto. Ask your server for today’s selection
15.00
 
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ENTREES
 
Fresh Sandabb Fillet with Riviera Capers
In light egg batter, served with lemon-garlic and capers
19.00
 
Fresh Sockeye Salmon Fillet Pan Roasted
Dijon Mustard sauce and pink peppercorn
22.00
 
Italian “Cioppino” of Fresh Seafood with Garlic Crostini
Served in spicy tomato-basil broth
26.00
 
Crispy Boneless Spring Chicken al “Mattone”
Boneless whole spring chicken cooked under hot bricks with lemon, garlic and rosemary
20.50
 
The Crispiest Duck with Amarena Cherry and Port Sauce
Served over buttered Swiss chard, yams puree and orange- ginger sauce
24.00
 
Aged "Prime" New York Cut Steak Charcoal Broiled
Pepper crusted and served with rosemary potato and sautéed mushroom
32.00
 
Polpettone di “Zia Teresa” con Ragu
My aunt’s large meatball slow cooked in a tomato ragu’ served over spaghetti
18.00
 
Kurobuta Pork Chop "Parmigiana"
The most tender pork chop pounded thin in crispy panko, marinara and melted 3 cheeses
24.00
 
Garlic Roasted Filet Mignon with Gorgonzola Sauce
Angus beef tenderloin with roasted garlic and Gorgonzola blue cheese sauce
32.00
 
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