| |
|
Appetizers
|
Steamed Clams
with Soffrito, Sweet Sausage and Tomato |
15 |
Seared Calamari
with Arugula, Pepper Jelly and Pistachio Vinaigrette |
14 |
Deep-Fried "Arancini"
with Meat Ragu and Mozzarella |
14 |
Eggplant Parmigiana
with Mozzarella, Tomato and Basil |
14/ 22 |
Grilled Autumn Vegetables
with Anchovy Dressing |
14/ 24 |
Braised Tripe
with Yellow Polenta
|
18 |
Imported Bufala Mozzarella
with Prosciutto and Peppers |
18 |
| |
|
| Salads |
|
Pear Salad
Bibb Lettuce, Feta Cheese, Caramelized Pecan and Pumpkin Seed Vinaigrette |
9 |
Market Green Salad
Shallot Vinaigrette and Herbs |
9 |
Caesar Salad
Parmesan Cheese and Anchovy Dressing |
9 |
Beets and Gorgonzola
Marinated Leeks, Frisee and Mustard Dressing |
10 |
Avocados, Hearts of Palm and Cucumber Salad
Shaved Parmigiano and Orange Vinaigrette |
12 |
Kale Salad
with Salty Ricotta and Balsamic Garlic Vinaigrette |
12 |
Leek Salad
with Gorgonzola in Walnut Vinaigrette |
14 |
Puntarelle
with Anchovy Vinaigrette |
12 |
| |
|
| Entrees |
|
Dover Sole
with Rice Pilaf, Spinach and Tomato Vinaigrette |
36 |
Salt Crust Branzino
with French String Beans and Salmoriglio Dressing |
28 |
Sword Fish
with braised mixed vegetables |
27 |
Arctic Char
with Sauteed Spinach and Shitake Vinaigrette |
24 |
Spaghetti and Meatballs
Pork, Veal, Beef and Tomato |
19 |
Bucatini
with Smoked Bacon, Onions and Tomato |
18 |
Sauteed Calf's Liver
with Caramelized Onions, Red Vinegar and Yellow Polenta |
24 |
Pork Tenderloin
with Swiss Chard in Orange Porto Wine Sauce |
24 |
Braised Short Ribs
with Autumn Vegetables and Celery Root Puree in Red Wine Sauce |
29 |
Pan Seared Heritage Pork Chop
with Chayote Squash, Pignoli, Raisins and Sweet and Sour Onions |
27 |
Grilled Italian Sweet Sausage
with Black Lentils Beluga |
19 |
| |
|
| Sides |
|
| Sauteed Spinach |
7 |
| Yellow Polenta |
7 |
| String Fries |
7 |
| Roasted Potatoes |
7 |
| Broccoli Rabe |
7 |
| Macaroni and Cheese |
11 |
|
* Half Order of Any Pasta 14 * Half Order of Risotto 16
|
