Choice of:

Oreganata
• baked clams, shrimp and baby lobster tail topped with seasoned breadcrumbs in a white wine-lemon sauce

Antipasto Caldo
• an assortment of hot appetizers including stuffed mushroom, risotto ball, and eggplant rollatini

Rucula Salad
• baby arugula, apple, fennel, parmigiano reggiano shavings, with a citrus vinaigrette

Burrata (+$3)
• chef’s choice of our fresh mozzarella filled with shredded curd

Fiori di Zucca (+$3)
• stuffed zucchini blossoms

Choice of:

Spaghetti Chitarra Carbonara
• square spaghetti, with onion, guanciale, parmigiano reggiano, egg, and light cream

Polpette Della Nonna
• slow baked pork, beef and veal meatballs with pignoli and raisins served with sardinian cavatelli in a creamy tomato ricotta sauce

Rotolo di Pollo Tagliata
• stuffed chicken breast with scamorza, mozzarella, parmigiano and prosciutto topped with mushroom wine demi-glacé and served with vegetables and potato

Gamberoni con la Conza
• sicilian style sautéed shrimp with caramelized onion, garlic, white wine sauce and topped with toasted breadcrumbs and almonds and a splash of lemon ~ served with fresh spaghettoni

Vitello alla Milanese
• pan-fried thinly pounded veal cutlet topped with arugula, roma tomatoes, red onion, extra virgin olive oil and lemon

Salmone (+$5)
• chef’s choice of our filet of salmon

Costata di Maiale (+$5)
• chef’s choice of our grilled premier pork chop served with potato and vegetables

Choice of:

NY Cheesecake
• served with a side of strawberry topping

Carmel Apple Walnut Cake
• warmed carmel apple cake topped with a caramel drizzle and walnuts and served with vanilla bean gelato

Italian Rainbow Cake
• colorful layers of almond marzipan cake divided by raspberry jam and topped with chocolate icing