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ANTIPASTI |
BANQUETING MENUS |
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POLPETTA CON RICOTTA FRESCA 12 |
Homemade Meatball Served
in a Marinara Tomato Sauce. Topped with Whipped Ricotta and
Basil
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| CLASSIC
ARANCINI 12 |
Fresh Mozzarella and Bolognese
Filled Risotto
Balls Served
with Fresh Tomato
Sauce
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CALAMARETTI FRITTI 12 |
Golden Fried Calamari and Zucchini Served with a Spicy Chili
Sauce and Marinara Sauce
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CARPACCIO DI MANZO ALLA CIPRIANI 13 |
Thinly Sliced Filet Mignon
with Sweet Mustard Aioli, Capers, Shaved Parmesan Cheese,
Arugula and Lemon
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GRIGLITA DI CAMPO 13 |
Medley of Grilled
Vegetables Scallions, Roasted Bell Peppers, Zucchini, Eggplant,
Asparagus and Tomatoes Drizzled with E.V.O.O, Garlic, Lemon and
Italian Parsley
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MOZZARELLA CAPRESE 14 |
Imported Fresh Buffalo
Mozzarella, Beefsteak Tomato and Fresh Basil in Olive Oil and
Sea Salt
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TORTINO DI RISOTTO E GRANCHIO ALLA SAMBUCA
14 |
Risotto Crab
Cakes with Goat
Cheese and Grapes
in a Sambuca Pomodoro
Cream Sauce
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ANTIPASTO CLASSICO "PIU MOSSO" 16 PER
PERSON |
House Special Combination
Appetizer of
Grilled Shrimp, Crisp Calamari, Prosciutto Di Parma, Grilled
Vegetables and Fresh Mozzarella
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| GAMBERONI
ALLA GRIGLIA ALL 'AMERICANA 16 |
Grilled Garlic
Marinated Jumbo
Shrimp, Toasted
Ciabatta, Tomato
Confit and Garlic
Lemon Sauce
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ZUPPA DEL GIORNO |
Soup of the Day. Ask your
Server
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INSALATE |
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INSALATA MISTA 9 |
Mixed
Greens Salad Tossed with
Tomatoes,
Cucumbers with
Balsamic Vinaigrette
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| CESARE
10 |
Traditional Caesar Salad
with Shaved Parmigiano Reggiano
Cheese and Garlic
Croutons
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PERE AL GORGONZOLA 10 |
Romaine Salad, Cherry Tomato, Red Onion
Tossed in Gorgonzola Cheese Dressing Finished
with Fresh Pear
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| INSALATA
MANCINI 12 |
Organic Red and
Golden Beets,
Arugula,
Balsamic Dressing with
Walnuts and Ricotta
Salata Cheese
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INSALATA D'AVOCADO
13 |
Arugula, Avocado, Hearts of Palm, Vine Ripe
Tomato, Toasted Pine Nuts with Champagne Vinaigrette
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INSALATA DI SPINACI 13 |
Baby Spinach, Caramelized
Shallots and Walnuts Tossed with Roasted Garlic Vinaigrette
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ADD MARINATED GRILLED CHICKEN 5.
ADD JUMBO SHRIMP 4
EACH |
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LE PASTE |
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SPAGHETTI AL POMODORO E BASILICO 16 |
Imported Spaghetti Pasta
in a Fresh Tomato Sauce with Basil, Garlic and Chili Pepper
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ORGANICO PENNE PASTA ALLA PRIMAVERA 19 |
Whole Wheat Pasta with
Oven Roasted Tomatoes, Basil and Julienned Fresh Vegetable
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GNOCCHI ALLE NOCI E GONGORZOLA 20 |
Homemade Potato Dumplings
Tossed with Gorgonzola Cheese Sauce and Walnuts
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LASAGNA ALLA BOLOGNESE 21 |
Homemade Traditional Meat Lasagne with Mozzarella Cheese
and Bechamel Served with
a Pink Pomodoro Sauce
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FARFALLE ALLE VODKA 21 |
Bowtie Pasta Tossed with
Julienned Prosciutto Di Parma Sauteed in Olive Oil and
Shallots, Flambe with Vodka and Finished with Tomato Sauce and Touch of
Creme
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ORECCHIETE ALLA PUGLIESE 22 |
Little Ear Pasta with
Broccoli Rapini, Mild Italian Sausage, Garlic, Chili Pepper with
Pecorino Romano Cheese
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| SPAGHETTI
ALLE VONGOLE 23 |
Imported Spaghetti with
Little Neck
Clams, Crushed
Red Pepper
and Fresh Italian Parsley
in a White Wine
Sauce
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| RAVIOLINI
DI RICOTTA E SPINACI 24 |
Homemade Ravioli
Filled with Ricotta
Cheese, Spinach and
Fresh
Herbs, Sauteed with Fresh
Grapes and Sage in a Brown Butter
Cream Sauce
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CASONCELLI ALLA BERGANASCA 26 |
Chef Pietro Mothers Recipe of Hand Crafted Ravioli Filled with
Braised Veal, Parmesan
Cheese and Amaretto Cookie in a Brown
Butter Sage Sauce with
Crispy Pancetta
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BOMBOLOTTI ALLA BOLOGNESE 26 |
Paccheri
di Gragnano Tube Pasta with Traditional Bolognese
Style Meat Ragu
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| GARGANELLI
CASARECCI ALLA MANCINI 26 |
Rolled Pasta with Pancetta, Mild Italian Sausage and Dry Porcini
Mushrooms in a Light
Cream Sauce
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FETTUCCINE CON GAMBERONI FINOCCHIO E POMODORO
27 |
Homemade Fettuccine with Jumbo Shrimp and Lemon in a Sweet
Cherry Tomato Sauce
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FETTUCCINE NERI CON CALAMARI 27 |
Homemade Black Ink Squid Fettuccine with Calamari and Scallops
in a Olive Oil Garlic and
Cherry Tomato Sauce
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TRIO PASTA 30 |
Select any 3 Pastas as a Tasting Menu (Minimum of 2 people)
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RISOTTO DELLA
CASA
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Special Every Day
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SECONDI |
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POLLO ALLA MONTECRISTO 23 |
Sautéed Chicken Leg Quarters with Roasted Garlic, Tuscan
Herbs and Spinach in a
Lemon White Wine Sauce with Truffle Shoestring Fries |
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MEDAGLIONI DI VITELLO ALLA ROMANA 25
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Thinly Pounded Veal Medallions with
Prosciutto and Fresh Sage Served over Sauteed Spinach in a Dry Marsala
Sauce |
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SALMONE ARROSTO AL BALSAMICO 26 |
Grilled Wild Salmon Served with Fregola, Asparagus
and Cherry Tomatoes Finished with Balsamic Honey Reduction |
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BRASATO DI COSTOLETTE DI MANZO 27 |
Braised Black Angus
Short Ribs in a Red Wine Reduction Served with Asparagus and Talleggio
Polenta
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BRACIOLA DI MAIALE RIPENA 28 |
Sautéed Double Cut Pork
Chop Filled with Pancetta and Onion
with Caramelized
Pear, Served with Garlicky Mashed Potatoes
and Green Beans in
a Goat Cheese Port Wine Sauce
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| DENTICE
MEDITERRANEO 29 |
Sautéed Red Snapper, Roasted Potatoes, Baby Green Beans,
Artichokes and
Caper Berries in a White Wine and Lemon
Butter Sauce
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FILETTO DI SOGLIOLA ALLA MUGNAIA 31 |
Sautéed Dover Sole Filets with Olive Oil, Served with Roasted
Potatoes and
Spinach in a Beurre Blanc Sauce
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CHILEAN SEA BASS ALLE MANDORLE 35 |
Sautéed Chilean Sea Bass Almond Crusted, Served with Baby
Carrots and Garlicky
Mashed Potatoes
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DALLA GRIGLIA |
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POLLO ALLA GRIGLIA AL MATTONE 24 |
Tuscan Herb Marinated Chicken,
Pressed on our Piastra and Served with Spinach and Grilled Tallegio
Polenta
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BISTECCA DEL MACELLAIO 28 |
Grilled "Butcher Cut" Skirt Steak
Served with Grilled Vegetables and Truffle Shoestring Fries
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DENTICE ALLA GRIGLIA 32 |
Grilled Local Whole Yellowtail
Snapper with Olive Oil and Fresh Herbs, Served with Green Beans
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BRANZINO ALLE ERBE AROMATICHE 34 |
Herb
Filled Whole Sea Bass Filleted Tableside with Baby Green Beans and Lemon
Sauce. A House Specialty
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COSTOLETTE D' AGNELLO CON FAGIOLINO DI TUSCANA 38 |
Marinated and Grilled Colorado Rack of Lamb Served with Baby
Beans and Garlicky Mashed
Potatoes with a Mint Balsamic
Wine Sauce
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FILETTO DI MANZO AL BAROLO 39 |
Grilled Black Angus Filet Mignon, with Baby Carrots and Roasted
Potatoes in a Barolo Wine Sauce
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NODINO DI VITELLO 42 |
Center Cut "Best End" Milk Fed Natural Veal Chop Served with
Truffle Scented Shoestring
Fries and Asparagus
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| CONTORNI
5.00 |
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Sautéed
Spinach
Roasted Potatoes
Broccoli Rapini
Truffle Scented Shoestring Fries
Grilled Asparagus
French Beans
Garlicky Mashed Potatoes
Grilled Tallegio
Polenta |
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