FALL-WINTER DINNER MENU

SALADS                                  _____               morso/tutto

TRICOLORE, radicchio, endive, arugula, with parmesan cheese shavings, red wine vinaigrette     /14

INSALATA DI FARRO, lentils, mushrooms, cauliflower, zucchini, butternut squash     /15        

CARCIOFI CRUDI, raw artichokes, arugula, parmesan cheese shavings     /16

CARCIOFI ROMANA, Roman-Jewish style artichokes, over fennel salad     /15

CAVOLETTI, crispy brussels sprouts, fresh fennel, arugula, crumbled feta cheese     /16

BIETE, roasted red beets with frisee, arugula candied walnuts, goat cheese fritters, yogurt dressing     /15

MELANZANE PARMIGIANA, eggplant parmesan     /15

 

APPETIZERS                                         ____ morso/tutto

POLPO ALLA GRIGLIA, grilled octopus, arugula, roasted cherry tomatoes & red onions     18/24

CALAMARI AL FORNO, fresh squid, dusted with breadcrumbs, spiced & oven baked     16/22

VONGOLE OREGANATE, breaded clams, roasted & served in half a shell (8 per serving)     /16

 

PASTA                                     _____                morso/tutto

(Imported Artisanal pasta is used in all our dishes)

SPAGHETTI RUSTICA, with caramelized onions, tomato sauce, parmesan cheese         16/22

STRACOTTO CON PAPPARDELLE, brisket, braised in Barolo wine with pappardelle     18/24

BUCATINI CACIO E PEPE, with pecorino cheese, black pepper sauce     16/22

RAVIOLI DI SPINACI, spinach & ricotta ravioli with white veal ragu     16/22

TAGLIOLINI BUTTERA, with hot & sweet sausage, peas, touch of cream     16/22

FETTUCCINE BOLOGNESE, with traditional Bolognese sauce     16/22

SPAGHETTI VONGOLE, with clam ragout     18/24

 

BEEF, PORK & VEAL                                ___ morso/tutto

VEAL SCALOPPINE SALTIMBOCCA, with sautéed spinach & roasted potatoes     18/26

VITELLA PARMIGIANA, veal parmesan with sautéed broccoli rabe     /28

BISTECCHINA, grilled beef paillard, served with Tuscan fried & arugula     /26

BISTECCA ALLA FIORENTINA, rib eye, grilled, sliced & seared with EVOO, herbs, garlic & served with Tuscan fries & sautéed spinach     P.A.

 

FISH & SHELLFISH                      ____            morso/tutto

SARDINE ALLA GRIGLIA, Portugal sardines, with fennel, raisins, pignoli nuts & dill    16/24  

SALMONE, poached salmon, served with pickled fennel & radish, mustard dressing 4     18/26

SALMONE ARROSTO, roasted salmon, served with sautéed spinach     18/26

SCAMPI E CAPESANTE, shrimp & scallops, Scampi-style, over tomato sauce & cous-cous     /26

PESCATO DEL GIORNO, Fish of the Day     P.A.

 

CHICKEN, RABBIT & DUCK                _____morso/tutto

Polpette di Pollo, chicken & ricotta meatballs with cauliflower ragu     16/22

POLLO MARTINI, parmesan encrusted chicken breast, lemon white-wine sauce, string beans & carrots     /26

POLLETTO MATTONE, semi-  boneless Poussin, oven roasted with panzanella salad     /28

ANATRA, vertically roasted L.I. duck, half portion, served with roasted pears & spinach     /28

DAILY SPECIALS                                   morso/tutto

MONDAY: SPAGHETTI & MEATBALLS (M/T)

TUESDAY: POLLO SCARPARIELLO, with oven roasted potatoes & sautéed spinach

WEDNESDAY: LOMBATA, double-cut Berkshire pork chop, grilled, with Tuscan fries, salsa verde

THURSDAY: WHOLE ROASTED CHICKEN (SERVES 2), with oven roasted potatoes & sautéed broccoli rabe

FRIDAY: LOBSTER FRA DIAVOLA, with spaghetti in a spicy tomato sauce

SATURDAY:  LASAGNA ALLA BOLOGNESE (M/T)            

SUNDAY: VEAL MILANESE, arugula, cherry tomatoes, black olives, cucumber

CONTORNI, SIDE ORDERS                             13

(**Sautéed in Garlic & Olive Oil )

TUSCAN FRIES, ** BROCCOLI RABE, ROASTED POTATOES, ** STRING BEANS, **SPINACH