Entrees

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Primi

SPAGHETTI alla CARBONARA

  • Classic Roman pasta with pancetta, egg yolk, Grana Padano, finished with black pepper.
  • // 16

LASAGNE ALLA BOLOGNESE

  • Homemade pasta, layered with Bolognese ragu & balsamella
  • // 18

FETTUCCINE CON PROSCIUTTO E FUNGHI

  • Homemade egg pasta tossed with cream, prosciutto, mushrooms, peas, scallions & Grana Padano.
  • // 15

Taglierini alla portofino

  • Thin, homemade pasta with sautéed scallops, shrimp & spinach, tossed in lemon butter.
  • // 22

trenette al pesto

  • Homemade pasta with a sauce of basil, garlic, pine nuts, walnuts, Italian parsley, extra virgin olive oil, butter & Grana Padano.
  • // 14

Secondi

OSSO BUCO

  • Veal shank braised with aromatic vegetables, white wine & tomato, served with Grana Padano mashed potatoes.
  • // 28

POLLO ARROSTO

  • Pan roasted chicken, with a white wine lemon sauce, with sauteed green beans, tossed with tomato and garlic.
  • // 24

BISTECCA ALLA FIORENTINA

  • 16oz Prime Angus ribeye, wood fire grilled, served with Grana Padano mashed potatoes.
  • // 34

Spiedino di gamberoni

  • Eight lightly breaded shrimp, grilled over oak, topped with a white wine & lemon butter sauce. Served with sauteed green beans, tossed with tomato & garlic.
  • // 26

COSTATa DI MAIALE

  • Grilled Berkshire pork chop, cherry mostarda, served with mascarpone polenta & crispy brussels sprouts.
  • // 28

filetto al marsala

  • 8oz beef filet, wood fire grilled with a Marsala wine & mushroom sauce, served with grilled asparagus.
  • // 38

orecchio di elefante

  • Center cut pork loin thinly pounded breaded & sauteed. Topped with a fresh salad of arugula, red onion, cherry tomatoes, marinated bocconcini & balsmic vinnaigrette
  • // 22

petto d'anatra arrosto

  • Crispy duck breast over fried polenta cakes with a cranberry salsa.
  • // 28