Lunch Menu

[ Antipasti - Primi - Zuppe - Insalate - Secondi ]


Antipasti

Tonno Marinato
ginger marinated sashimi of tuna over sesame noodles
12.00

Vongole
little neck clams baked with shiitake & bell pepper, finished with brandy
8.00

Proscuitto di Parma
proscuitto di Parma with melon
12.00

Pettini del Mare
seared sea scallops with orange and red beet salad
12.00

Gamberi
pan seared jumbo shrimp with white bean purée & arugula pesto
12.00

Torta di Granchio
crab cake with carrot apple salad & orange mustard vinaigrette
12.00

Fegato di Pollo
sautéed chicken liver with caramelized onion, soft polenta & balsamic
10.00

Porrata
leek tart toped with mixed green salad in red wine vinaigrette
10.00

Melanzana ai Ferri
grilled eggplant and goat cheese rollatini with tomato & black olive salsa
10.00




Primi

Pennete Rustica
penne with onion, tomato & proscuitto
18.00

Pappardelle Carne di Cervo
hand cut pappardelle with venison Bolognese
22.00

Penne Integrale
whole wheat penne with roasted beets, gorgonzola & walnuts
18.00

Linguine alle Vongole
linguine with clams
22.00

Capelli d’ Angelo con Gamberi
angel hair pasta with shrimp & fresh tomato sauce
24.00

Fettuccine con Ragu di Vitello
house made fettuccine with veal ragu
22.00

*split & half orders of pasta supplement two dollars*



Zuppe

Zuppa di Verdura
minestrone
8.00

Pasta e Fagioli
pasta and bean soup
8.00

l'orzo e Funghi
toasted barley & shiitake mushroom soup
8.00

Zuppa di Gamberi
creamless shrimp bisque
10.00




Insalata

Insalata del Rucola
baby arugula, cherry tomatoes, marinated fennel & buffalo cacciatto cheese with basil and olive oil
10.00

Insalata Arcobaleno
tri color salad
7.00

Insalata Cesare
caesar for two
16.00

Formaggio di Capra
goat cheese, asparagus & roasted beet salad
10.00




Secondi

Vitello
veal scallopine stuffed w/ proscuitto & Parmigiano cheese & mushrooms
24.00

Filetto Affettato
sliced filet mignon with herb, olive oil & vegetables
24.00

Pollo Arrostito
roasted free range half chicken with roasted peppers, leeks, celery root & rosemary sauce
22.00

Pollo Ricoperto
lemon glazed breast of free range chicken stuffed with fennel accompanied by wild rice & Savoy cabbage
22.00

Salmone Selvaggio
pan roasted wild salmon with asparagus, shitake mushrooms & ginger soy sauce
22.00

Spigola
striped bass with lemon emulsion & shoe string potatoes drizzled with parsley pesto
24.00

Gamberi
grilled shrimp with chef sauce & snow peas
24.00