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| Antipasti |
|
Calamaretti Fritti
Fresh golden fried calamari with spicy tomato salsa. |
10.50 |
Celestine alla Fiorentina
Eggplant filled with spinach, mushrooms and ricotta rolled in tomato-mascarpone sauce with melted fontina cheese. |
11.50 |
Pera con San Daniele
Aged Italian prosciutto with arugola and fresh pear salad, crumbled gorgonzola cheese, balsamic sauce. |
11.50 |
Carciofi alla Romana
Artichoke sautéed crisp topped with marinated tomatoes, tuscan beans and goat cheese. |
12.50 |
Salsiccia d’Anatra
Grilled duck sausage with baby arugula, chopped mushrooms, roasted walnuts and parmigiano shavings. |
11.50 |
Cozze al salto
PEI Mussels sautéed in chardonnay wine, fresh herbs and tomatoes, garlic bruschetta. |
12.50 |
Tortino di Polenta
Toasted Italian polenta in gorgonzola-cream sauce with prosciutto and melted fontina cheese. |
10.50 |
Carpaccio di Manzo
Thinly sliced raw fillet mignon dressed with mustard and lemon with baby arugula and parmigiano cheese shavings. |
11.50 |
Quaglia Cianreboni
Quail filled with mortadella and truffle wrapped in pancetta sauteed in grappa and blueberries served with polenta. |
12.50 |
Mazzancolle Sofia
Fresh head on prawn deglazed in cognac, sun dried tomato and Tuscan beans over steamed zucchini rondelle. |
12.50 |
Vongole al Finocchiello
Broiled little neck clams with seasoned breadcrumb in wild fennel-lemon sauce with julienne mesculen. |
10.50 |
Capesante in Padella
Fresh sea scallops pan-seared with sliced Portobello mushroom, capers and fresh tomato over soft polenta. |
12.50 |
| Insalate |
|
Erbette da Campo
Field mix baby greens, endive, white mushrooms and tomatoes, red wine vinaigrette. |
8.50 |
Caprese
Fresh mozzarella, sliced tomato tossed with arugola and roasted peppers, drizzled with balsamic sauce. |
9.50 |
Pavesino
Fresh spinach, endive and parmigiano salad with roasted peppers and crumbled gorgonzola. |
8.50 |
Trecolori con Parmigiano
Endive, baby arugula and radicchio in house vinaigrette with shavings of parmigiano cheese. |
8.50 |
Zanghetta
Cured tender sliced pulpo with yellow potatoes, sweet onion, tomato, black olives over romain leaf. |
9.50 |
Cesarina
Traditional salad of romaine lettuce, croutons, tossed in an anchovy, garlic and parmigiano dressing. |
8.50 |
Fagiolini e Gamberetti
Chilled shrimp, baby string bean, roasted peppers, sweet onion and fresh tomatoes in lemon-wine vinaigrette. |
9.50 |
Montebianco
Sliced pear, endive, arugola, romaine heart, roasted walnuts and crumbled gorgonzola, lemon dressing. |
8.50 |
| Zuppe |
|
Tortelli in Brodo
Prosciutto and ricotta filled fresh pasta in fresh chicken broth. |
7.00 |
Pasta e Fagioli
Tuscan style bean soup with pasta , pancetta, garlic crostone. |
7.50 |
Stracciatella
Egg drop and spinach soup |
7.00 |
Cipollata
Beef broth onion soup with prosciutto and fontina crostone. |
7.50 |
| Paste |
|
Pappardelle Don Bosco
Wide ribbon fresh pasta with Pancetta, onion and wild mushroom in oven roasted tomato sauce. |
19.50 |
Penne Carrettiera
Tube shaped pasta with braised crumbled sausage, prosciutto and white mushroom in pink vodka sauce. |
18.50 |
Linguine alle Vongole
Linguini pasta in fresh manilla clam sauce with diced tomatoes and arugola. |
19.50 |
Gnocchi di Ricotta
Homemade fresh ricotta dumpling with crumbled sausage roasted peppers and green pea in tomato ragu. |
18.50 |
Fettuccine Bolognese
Ribbon shaped fresh pasta in braised veal and vegetable ragu. |
18.50 |
Capellini Primavera
Angel hair pasta with sautéed fresh vegetables in garlic and extra virgin olive oil. |
17.50 |
Tortellini alla Panna
Prosciutto and ricotta filled fresh pasta in parmigiano cheese sauce with sun dried tomato and green peas. |
18.50 |
Lasagne Emiliane
Baked layers of fresh pasta sheets with braised veal ragu, mozzarella and besciamelle sauce. |
18.50 |
Linguine ai Frutti di Mare
Linguini pasta with garlic PEI mussels, manilla clams, sea scallops and shrimp in light tomato sauce. |
19.50 |
| Pesce |
|
Mazzancolle Luciana
Fresh prawns sauteed with fresh tomato, hot pepper and fresh herbs over homemade linguini. |
24.50 |
Branzino Viareggina
Striped bass fillet sautéed with fresh tomato, lemon peel, green olives over spinach. |
25.50 |
Salmone Cremonese
Salmon fillet brushed and broiled with blend of mustard fruits over mashed spinach, garlic and Tuscan bean. |
24.50 |
Astice allo Scoglio
1/1/2 lb Main lobster sauteed with mussels and chardonnay wine in light tomato sauce over fresh linguini. |
27.50 |
Cernia al Limone
Black Grouper fillet sauteed with asparagus, capers in chardonnay-lemon sauce over spinach. |
26.50 |
Caciucco Livornese
Bouillabaisse of striped bass fillet ,1/2 lobster, mussels, clams, scallops and prawn in light tomato broth. |
29.50 |
| Carne |
|
Medaglioni di Pollo
Marinated chicken breast with fresh mozzarella, baby arugola and tomato, balsamic sauce. |
19.50 |
Pollo Scarpariello
Chicken (on bone) sauteed with garlic, rosemary, sausage and cherry pepper in chardonnay wine sauce. |
20.50 |
Pollo Valtellina
Chicken breast deglazed in cognac broiled with prosciutto, fontina cheese in mushroom sauce. |
21.50 |
Pollo alla Buttera
Chicken breast sauteed with asparagus, pine nuts and sun dried tomatoes in juniper berry sauce. |
21.50 |
Vitello con Sottobosco
Veal scaloppini sauteed with mix mushroom and fresh herbs in cognac sauce. |
23.50 |
Saltimbocca alla Romana
Veal scaloppini with sage herb and prosciutto in chardonnay wine sauce served over spinach. |
23.50 |
Fegato alla Veneziana
Slivers of calf liver sauteed crisp with balsamic, caramelized onions served with soft polenta. |
22.50 |
Carre` di Agnello
Incrusted rack of lamb oven roasted served in port wine sauce with sauteed broccoli rabe. |
26.50 |
| La Griglia (From the Grill) |
|
Gamberoni Salmoriglio
Fresh head on prawns (with shell) in diced marinated vegetable vinaigrette. |
24.50 |
Aragosta in Bellavista
Broiled whole lobster with lemon-thyme herb sauce served with ricotta gnocchi in butter and sage. |
27.50 |
Galletto di Acacia
Boneless Cornish hen filled with prosciutto brushed in honey-mustard served with broccoli rabe. |
23.50 |
Quaglie Perugine
Hudson valley quails filled with mortadella and black truffle over asparagus risotto. |
24.50 |
Bistecca di Manzo
Charred sliced Black Angus strip loin with roasted garlic and rosemary herb topped with arugola and parmigiano. |
26.50 |
Costolette di Agnello
Double cut lamb chops with sautéed onion, mushroom, sweet and hot peppers, served with soft polenta. |
27.50 |
Costata di Vitello
Veal rib chop with sautéed shitake mushroom and Madeira wine, served with spinach. |
26.50 |
Tagliata di Filetto
Fillet mignon in three peppercorns-brandy sauce served with broccoli rabe. |
27.50 |
| Specialitá Per Due (Serving for 2) |
|
Campagnola
Sauteed (bone on) chicken pieces, sausage, sliced strip steak, mushrooms, peppers, and potatoes.
|
48.50 |
Misto alla Griglia
Combination of double cut lamb chop, duck sausage, semi boneless quail and sliced strip steak. |
52.50 |
