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| Antipasto |
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Pera con San Daniele
Aged Italian prosciutto with arugula and fresh pear salad with crumbled gorgonzola cheese, balsamic sauce. |
7.50 |
Cesarina
Traditional Caesar salad of romaine lettuce, croutons, tossed in an anchovy
garlic and parmigiano dressing . |
5.50 |
Montebianco
Sliced pear, endive, arugula, romaine heart, roasted walnuts and crumbled gorgonzola, lemon dressing. |
6.50 |
Erbette da Campo
Field mix baby greens, endive, white mushrooms and tomatoes
red wine vinaigrette. |
5.50 |
Celestine alla Fiorentina
Eggplant, spinach and ricotta rolled with melted fontina cheese in
tomato-mascarpone sauce. |
8.50 |
Tortino di Polenta
Toasted Italian polenta in gorgonzola-cream sauce with prosciutto
and melted fontina cheese. |
7.50 |
Carciofi alla Romana
Artichoke sautéed crisp topped with marinated tomatoes Tuscan beans and goat cheese. |
8.50 |
Salsiccia d’Anatra
Grilled duck sausage with baby arugula, chopped mushrooms
roasted walnuts and parmigiano shavings. |
7.50 |
Carpaccio di Manzo
Thinly sliced raw filet mignon dressed with mustard and lemon with
baby arugula and parmigiano cheese shavings. |
8.50 |
Quaglia Cianreboni
Quail filled with prosciutto and truffle wrapped in pancetta sautéed in grappa with blueberries. |
9.50 |
Pavesino
Fresh spinach, endive and parmigiano salad with roasted peppers
and crumbled gorgonzola. |
5.50 |
Caprese
Fresh mozzarella, sliced tomato tossed with arugula and roasted peppers
drizzled with balsamic sauce. |
6.50 |
Trecolori con Parmigiano
Endive, baby arugula and radicchio in house vinaigrette with shavings
of parmigiano cheese. |
6.50 |
Fagiolini e Gamberetti
Chilled shrimp, baby string beans, roasted peppers, sweet onion
and fresh tomatoes in lemon-wine vinaigrette. |
6.50 |
Calamaretti Fritti
Fresh golden fried calamari with spicy tomato salsina. |
7.50 |
Capesante in Padella
Fresh sea scallops pan-seared with sliced Portobello mushroom
capers and fresh tomato over soft polenta. |
9.50 |
Cozze al salto
PEI Mussels sautéed in chardonnay wine, fresh herbs and tomatoes
garlic bruschetta. |
8.50 |
Zanghetta
Cured tender sliced pulpo with potatoes, sweet onion, tomatoes
black olives over romaine leaf. |
8.50 |
Vongole al Finocchiello
Broiled little neck clams with seasoned breadcrumb in wild fennel
lemon sauce with julienne mesculen. |
9.50 |
Mazzancolle Sofia
Fresh head on prawn deglazed in cognac, sun dried tomato Tuscan beans, zucchini rondelle. |
9.50 |
| Zuppe |
|
Tortelli in Brodo
|
5.00 |
| Pasta e Fagioli |
5.00 |
| Stracciatella |
5.00 |
| Cipollata |
5.00 |
| Secondi |
|
Capellini Primavera
Angel hair pasta with sautéed fresh vegetables in garlic and extra virgin olive oil. |
12.50 |
Gnocchi di Ricotta
Homemade fresh ricotta dumpling with crumbled sausage roasted peppers and green pea in tomato ragu. |
13.50 |
Pappardelle Don Bosco
Wide ribbon fresh pasta with pancetta, onions and wild mushroom in oven roasted tomato sauce. |
14.50 |
Linguine alle Vongole
Linguini pasta in fresh Manilla clam sauce with diced tomatoes and arugula. |
14.50 |
Penne Carrettiera
Tube shaped pasta with braised crumbled sausage, prosciutto and white mushrooms in pink vodka sauce. |
12.50 |
Gamberoni Salmoriglio
Grilled fresh head on prawns drizzled with diced vegetable vinaigrette over field greens. |
18.50 |
Medaglioni di Pollo
Marinated chicken breast with fresh mozzarella, baby arugula and tomato, balsamic sauce. |
14.50 |
Pollo Valtellina
Chicken breast deglazed in cognac broiled with prosciutto, fontina cheese in mushroom sauce. |
15.50 |
Piccatina di Vitello
Veal scaloppini in lemon sauce with capers over spinach. |
16.50 |
Vitello con Sottobosco
Veal scaloppini sauteed with mix mushrooms and fresh herbs in cognac sauce. |
17.50 |
