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Menu

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    • Primi...

    • Mozzarella e Pomodoro

      sliced, fresh mozzarella layered with ripe, organic tomatoes and house-marinated, roasted red peppers

    • Polenta con Funghi Misti

      fresh Shiitake and Cremini mushrooms sautéed in garlic and herbs on a bed of polenta, finished in Lombardi Marsala

    • Calamari Fritti

      battered and lightly fried; served with house-made marinara for dipping

    • Broccoli Rabe, Salsicce, e Polenta

      a bed of creamy, parmesan polenta stacked with broccoli rabe sautéed in house-made marinara and sliced sausage

    • Antipasto Italiano

      a beautiful display of today’s fresh selection of salumi, house-seasoned artichoke hearts, roasted red peppers, and olives

    • Zuppa di Cozze e Vongole

      fresh mussels and clams simmered in a broth of butter, white wine, garlic, and capers

    Zuppe...

    ask your server about today’s specialty soup selections

    • Minestrone

      house-made with garden vegetables and chick peas in a tomato-based broth

    • Stracciatella alla Romana

      a family recipe - shredded chicken, eggs, spinach, onions, carrots, and tomatoes in a clear broth *the undisputed cure to the common cold!*

    Insalate...

    • Caesar

      crispy romaine lettuce and seasoned croutons tossed with parmigiano cheese and house-made dressing

    • Garden

      mixed greens and garden vegetables dressed in house-made balsamic vinaigrette

    • Insalata di Mare

      a salad of fresh calamari, shrimp, celery, onions, and roasted red peppers tossed in a lemon and olive oil dressing

    Enjoy a garden salad with your pasta or al forno selection for an additional $2.  Substitute your pasta accompaniment for organic, whole wheat penne or gluten-free penne for an additional $2.

    • Paccheri Bolognese

      a traditional soffritto of onions, carrots, and celery sautéed with beef and pork, simmered in a plum tomato sauce and finished with cream and pecorino-romano cheese

    • Strozzapreti Puttanesca

      garlic, pignoli nuts, capers, anchovies, and gaeta olives in a plum tomato sauce

    • Lobster Ravioli

      ravioli with a delicious lobster stuffing, served in a cognac and cream sauce with organic wild mushrooms and caramelized onions

    • Penne Vodka

      a sauté of shallots, butter, and cream finished with fresh basil, our house-made marinara, parmigiano cheese, and a dusting of spicy cayenne pepper

    • Strozzapreti Calabrese

      seasoned with saffron and tossed with chicken, Calabrian salami, and spicy cherry peppers in a white cream sauce

    • Papalina

      house-made strozzapreti with prosciutto di Parma, fresh peas, cremini mushrooms, cream, and parmigiano cheese *Italian-style comfort food!*

    • Paccheri Amatriciana

      caramelized onions, pancetta, plum tomatoes, garlic, and ricotta salata tossed in a fresh and delicious plum tomato sauce

    • Lasagna

      a family recipe - vertically stacked layers of pasta, cheese, and meat sauce

    • Penne al Forno

      tossed with ricotta, mozzarella, grated cheese, salami, and homemade meatballs in tomato sauce

    • Parmigiana

      topped with house-made tomato sauce, mozzarella and parmigiano cheese; then baked

    • Melanzane Rollatini

      slices of lightly-fried eggplant rolled and stuffed with a secret mix of cheeses and herbs

    Enjoyed with a fresh garden salad

    • Vitello Pizzaiolo

      a very earthy dish - thinly-sliced veal in a homemade filetto di pomodoro with sliced mushrooms

    • Pollo Scarpariello

      plump chicken breast sautéed with sliced sausage, potatoes, bell peppers, and spicy serrano peppers in a brown lemon, herb, and garlic sauce

    • Pollo Sorrentino

      plump chicken breast layered with prosciutto di Parma, battered eggplant, and Mozzarella cheese in a plum tomato sauce

    • Vitello Saltimbocca

      thinly-sliced veal sautéed with prosciutto di Parma, sage, and fresh, organic, baby spinach in a Modiera wine demi-glaze

    • Pollo Portobello

      plump chicken breast sautéed with prosciutto di Parma, shallots, Portobello mushrooms, and fresh Mozzarella in a port wine reduction

    Enjoyed with a fresh garden salad

    • Linguine alle Vongole

      the traditional “White Clam Sauce” - fresh littleneck clams on the shell, sautéed with garlic, capers, and a touch of white wine

    • Salmone Frangelico

      fresh filet encrusted with Pignoli nuts and baked in a sweet, Frangelico cream sauce; paired with fresh garden vegetables

    • Pesce fra Diavolo

      an assortment of shrimp, mussels, clams, and calamari in spicy, house-made marinara; tossed with linguine pasta

    • Gamberi Airolana

      fantailed and broiled shrimp in a broth of olive oil, garlic, plum tomatoes, spinach, and basil; tossed with capellini pasta

    • Seafood del Monaco

      homemade spinach fettuccine pasta tossed with fresh shrimp and clams in a sauce of garlic, shallots, diced tomatoes, and spinach; finished with Modiera wine and cream, topped with freshly-grated cheese

    • Gamberi Francese

      house-battered and simmered in a fresh lemon, butter, and wine sauce; paired with fresh garden vegetables

    • Semplice

      “Plain” - tomato sauce and mozzarella

    • Pesce fra Diavolo

      shrimp and calamari in house-made spicy marinara with Mozzarella cheese

    • Capricciosa

      prosciutto di Parma, artichokes, mushrooms, and black olives with tomato sauce and mozzarella cheese

    • Margherita

      marinara, fresh Mozzarella, basil

    • Nonna

      similar to Sicilian pie but ½ the width with fresh Mozzarella, marinara, and basil

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