Menu
Aragosta Alla Toscana 9.50
Lobster chunks with cannelloni beans, garlic, fresh diced tomatoes and a touch of white wine. Popetta di Granchio allo Zaferano Crab cakes served with a fresh saffron sauce. Scampi all Griglia Grilled shrimp served over fresh lettuce with a raspberry gorgonzola dressing. Calamari e Gamberreti alla Sicilliana Shrimp and calamari sautéed in a light spicy tomato wine sauce. Portobello e Gnochetto Romano Grilled Portobello mushrooms served with Roman style polenia. Polenta ai Porcini Roman style polenta served with a delicate porcini mushroom sauce. Vongole all Diavola Fresh Manilla clams sautéed in a white wine and spicy tomato sauce. Fresh Garlic Bread Authentic Italian bread served with homeade garlic and butter sauce. Antipasto Casereccio Cured beef, fresh mozzerella with tomatoes, fried calamari and brushetta. Scampi con Carciofi Chilled cooked shrimp with artichoke hearts and pecorino cheese. Bresaola con Rughetta Cured beef with arugula salad and pecorino cheese. Carpaccio di Salmone Affumicato Smoked Atlantic salmon with capers, chopped red onions, lemon and olive oil dressing. Burrata ai Peperoni alla Griglia Fresh butter cheese mozzarella, roasted bel peppers with a balsamic dressing. Prosciutto e Burrata Roasted red and green bell peppers, grilled eggplant served with extra virgin olive oil Prosciutto e Melone 7.50
Aged ham from Parma and fresh melon Carpaccio di Manza 7.50
Thin slices of raw cured beef with arugola, capers and Parmesan cheese served with extra virgin olive oil. Mozzarella Caprese 7.50
Slices of fresh tomato, topped with fresh buffalo mozzarella cheese and basil served with extra virgin olive oil. Bruschetta Romana 5.95
Italian ciabatta with fresh garlic, tomatoes, basil, capers, olives and extra virgin olive oil. Bruschetta al Funghi 5.95
Italian ciabatta served with sautéed mushrooms. Minestrone Homemade vegetable soup, in traditional Italian style Pasta e Fagioli Authentic Italian homemade white bean soup with pasta Zuppa di Cipolle Fresh homemade onion soup. Stracciatella Romana Chicken broth with fresh spinach and eggs Insalata alla Sophia Loren Lettuce, red onion, tomato, hearts of palm, and avocado tossed in a raspberry vinaigrette dressing. Insalata Valdostana Chopped arugula, Belgian endive, radicchio, and fresh tomatoes served with balsamic vinegar dressing. Insalata di Pomodori Fresh lettuce, tomatoes, red onions, black olives, croutons and oregano, served with virgin olive oil. Insalata alla Cesare Traditional Italian Caesar salad Insalata alla Baci Mixed green salad with carrots, cucumbers, mushrooms, tomatoes and red onions, served with traditional Italian dressing Insalata di Spinaci Fresh spinach tossed with bacon, and mushroom, served with homemade Italian dressing Risotto con Aragosta Italian Arborio rice with garlic, lobster chunks, asparagus and fresh diced tomatoes. Risotto ai Gamberi e Capesante Italian Arborio rice with shrimp, sea scallops and spinach. Risotto della Zia Lia Italian Arborio rice with chicken and porcini mushrooms in a saffron sauce. Risotto alla Genovese Italian Arborio rice with sausage, asparagus, and a touch of homemade pesto. Fettuccine Verdi della Zia Angela Spinach fettuccine with mushrooms, chicken, fresh diced tomatoes, garlic and virgin olive oil. Rigatoni alla Russa Rigatoni pasta with radicchio in a smoked salmon pink sauce flamed with vodka. Spaghetti del Contadino Spaghetti pasta tossed in our homemade tomato sauce with sausage and meatballs Tortellini alla Emiliana Fresh pasta filled with cheese, ham and mushrooms in a light cream sauce Ravioli Bolognese Large ravioli stuffed with cheese served in a meat sauce Fettucine alla Rosella Fettucine pasta tossed in a cream Alfredo sauce and chicken Cannelloni alla Romana Homemade crepes stuffed with veal and cheese in a tomato sauce with a touch of cream baked with mozzarella cheese Lasagna Pasticciata Layers of pasta, ricotta cheese and meat sauce baked with mozzarella cheese Melanzane Parmegiana Eggplant topped with mozzarella cheese and marinara sauce Manicotti Mamma Rosa Homemade crepes stuffed with ricotta cheese and spinach baked with mozzarella cheese Capellini alla Checca Angel hair pasta with fresh tomato, basil and garlic. Capesante e Scampi Diavola Jumbo sea scallops and shrimp sautéed with garlic and basil with a spicy tomato sauce over linguine Farfalle alla Rosangela Bowtie pasta with shrimp, artichokes, asparagus and mushrooms with virgin olive oil. Pennette alla Enza Penne pasta with shrimp, zucchini and artichokes in saffron cream sauce. Rigatoni alla Rosapia Italian dry pasta tossed in garlic, broccoli, sausage, fresh diced tomatoes and virgin olive oil. Ravioli d' Aragosta Large ravioli filled with lobster in a delicate cream sauce with a touch of tomato. Linguine alle Vongole Veraci Linguine with fresh clams in red or white sauce Fettucine Angelo Fettucine pasta with chicken and sundried tomatoes in a light cream sauce with a touch of tomato Fettucine Alessandro Fettucine pasta tossed in a cream AIlfredo sauce and shrimp Gnocchi al Prosciutto Potato dumplings, Parma ham, peas and mushrooms in a delicate pink sauce. Rigatoni al Gorgonzola Rigatoni pasta with asparagus in a light gorgonzola cheese sauce. Rigatoni alla Trasteverina Rigatoni pasta with chunks of chicken, artichokes and mushrooms in a light cream sauce. Cioppino Fresh clams, mussels, shrimp, calamari and lobster chunks in a spicy tomato sauce over linguine pasta. Gamberoni e Capesante San Remo Jumbo shrimp and sea scallops with julian of vegatables in a saffron sauce. Linguine Zio Alfredo Lobster chunks in a spicy tomato sauce with wine over linguine pasta. Scampi Fra Diavola Jumbo shrimp sautéed in a spicy tomato sauce over linguine pasta. Scampi all Baci Jumbo shrimp with garlic, white wine, olive oil and lemon Salmone all Champagne baked salmon in a delicate creamy champagne sauce. Salmone Piccata Atlantic salmon sautéed with capers ina lemon sauce. Pollo Marla Luisa Sautéed breast of chicken with mushrooms, artichokes in a demi-glace, flamed with brandy Pollo ai Porcini Breast of chicken with porcini mushrooms, demi-glace, a touch of cream, then flamed in port wine. Involtini di Pollo Breast of chicken stuffed with Italian ham, fresh spinach and mozzarella cheese, topped with a mushroom sauce Pollo Marsala Chicken breast sautéed in a Marsala wine sauce with mushrooms. Pollo Parmigiana Breaded breast of chicken topped with tomato sauce and mozzarella cheese Pollo alla Cacciatora Chicken breast sautéed with roasted bell peppers, mushrooms and white wine in a tomato sauce Pollo al Limone Baked chicken breast with capers in a lemon butter sauce Filetto di Manzo Maria Luisa Filet mignon with mushrooms, artichoke, demi glace and a touch of cognac Filetto di Manzo al Pepe Nero Filet mignon with black pepper sauce Filetto di Manzo alla Diana Filet Mignon with cream, mustard, mushrooms and tomato bits, flamed with cognac Osso Buco Milanese Center cut veal shank braised in a red wine, tomato sauce and vegetable medley. Braciola alla Napoletana Rolled flank steak filled with veal, garlic and pine nuts in a red wine tomato sauce. Vitello al Salvatore Veal scaloppini with asparagus and Italian mushrooms in a Madera sauce. Vitello al Tartufo Bianco Veal scaloppini with asparagus in a white truffle sauce. Vitello al Calvados Veal scaloppini with demi-glace and a touch of cranberry sauce, flamed in Calvados brandy. Vitello alla Pizzaiola Veal scaloppini in a light tomato sauce with wine, capers, black olives and oregano. Vitello al Toscana Veal scaloppini sauteed with diced Italian Parma ham, peas and mushrooms in a pink sauce flamed with brandy. Scaloppine di Vitello al Marsala Veal Scaloppine with mushrooms, sauteed in a Marsala wine sauce Saltimbocca alla Romana Veal scaloppine topped with Italian ham, sage and white wine sauce Vitello Parmigiana Breaded tender veal wtih tomato sauce and mozzarella cheese Scaloppine di Vitello alla Piccata Veal Scaloppine with capers sauteed in a lemon butter sauce Chateau Briand Best piece of Filet Mignon, oven roasted, served with Bernaise sauce, vegetables and potatoes. Carved table side. Fondue alla Baci Thin sliced beef, cooked in veal broth and served with 6 different sauces. The broth is then served over bow tie pasta.
