Monthly Archives: July 2009

Pizza Neapolitana con Formaggio d’Camazola individual pizza topped with brie-blue cheese, rapini and mozzarella cheese, finished with extra virgin olive oil, fresh basil and cherry tomatoes . $12

Whole Wheat Linguini sauteed with roma tomatoes, kalamata olives, capers and chilli peppers, topped with gorgonzola cheese. $12

Insalata de Tilapia pan seared flakey white Tilapia filet served over European greens tossed with cherry tomatoes, arugula, avocado and grilled eggplant in a lemon basil vinaigrette. $16

Ravioli Verde spinach ravioli stuffed with ricotta cheese served with mushrooms in a vegetable beef brodetto, topped with Parmigiano-Reggiano cheese. $14

Pollo alla Cacciatora chicken breast braised and sauteed with porcini mushrooms, onions, Roma tomatoes, and Chianti wine, over fettuccine pasta. $16

Scaloppini di Maiale tender pork medallions braised and served over rapini broccoli rabe, and roasted red potatoes, with lemon cognac reduction. $16

Alaskan Halibut white flakey filet lightly breaded and pan seared and served over mascarpone mashed potatoes with sauteed spinach in a beurre blanc sauce, topped with cherry tomatoes. $26

Bistecca di Manzo 8oz. pepper flat iron steak flame broiled and sliced , served with cherry tomatoes, baby arugula, drizzled with balsamic and extra virgin olive oil, topped with roman pecorino shaved cheese. $19

Tagliarini Neri squid ink pasta sauteed with scallops, diced clams, calamari, and black tiger shrimp sautéed in a tomato parsley sauce. $24

Filetto di Manzo con Ravioli d’Arogosta Petit Filet Mignon 5 oz. tenderloin center-cut filet, flame broiled and served with lobster ravioli and red peppers sauteed in butter sage . $28

Pizza Neapolitana di Arrostito individual pizza topped with roasted tomatoes, peppers, mozzarella, onions, pepperoncini and ricotta cheese, finished with extra virgin olive oil. $12

Spezzatino di Agnello Lamb Stew, tenderloin cubes slow cooked with carrots, potatoes, celery, red onions, lemon juice, pinot grigio wine, fresh basil and parsley in a vegetable brodetto. $14

Insalata de Tilapia pan seared flakey white Tilapia filet served over European greens tossed with cherry tomatoes, arugula, roasted peppers and red potatoes in a olive oil basil vinaigrette. $16

Chicken Breast Salad sliced over European lettuce, marinated tomatoes, kalamata olives, and capers, topped with feta cheese and with a olive oil and rosemary vinaigrette. $14

Kobe Beef Burger half pound of “Snake River Farms” American style Kobe beef, flame broiled topped with caramelized onions, jalapeno, mozzarella and gorgonzola cheese, served on fresh baked pagnottella bread, side of potatoes, arugula and tomatoes. $15

Lobster Ravioli Cioppino with black tiger shrimp and little neck clams, in a pinot grigio olive oil brodetto served with herb toasted crostini. $25

Pumpkin Ravioli Primavera served with broccoli, carrots, zucchini, squash sauteed in olive oil and sage, topped potato crisps.$16

Alaskan Halibut white flakey filet flame broiled and served over tagliatelle sauteed with baby clams in a beurre blanc sauce, topped with fresh basil and tomatoes. $26

Bistecca di Sirloin 8oz. London Sirloin flame broiled and sliced , served with beef tomatoes, baby arugula, drizzled with balsamic reduction, topped with roman pecorino shaved cheese. $19

Bronzino alla Grigillio whole Striped Seabass grilled with fresh aromatic herbs served with a side of cherry tomatoes, basil and balsamic vinaigrette over linguini. $28

Filetto di Manzo Petit Filet Mignon 5 oz. tenderloin center-cut filet, flame broiled and served ravioli filled with mushrooms and cheese, topped with gorgonzola cheese. $24

Pizza con Melanzana individual pizza topped with grilled eggplant, smoked gouda and burrata cheese, over marinara sauce, finished with extra virgin olive oil and fresh basil. $12

Stuffed Figs Sliced figs stuffed with fresh gorgonzola cheese then drizzled with a balsamic glaze and topped with sweet crispy potatoes. $12

Insalata de Tilapia pan seared flakey white Tilapia filet served over European greens tossed with cherry tomatoes, arugula, cabbage, avocado and roasted peppers in a lemon basil vinaigrette. $16

Pizzaioli Chicken Breast Salad sliced over European lettuce, walnuts, figs, green pears and apples, topped with gorgonzola cheese and drizzled with balsamic reduction. $14

Ravioli Imbottiti con Funghi Ravioli filled with mushrooms and cheese, sauteed with olive oil, porcini mushrooms and spinach, shaved pecorino cheese. $14

Linguine con Granchio crisp golden soft shell crabs with linguine pasta sauteed with cherry tomatoes, kalamata olives, basil with extra virgin olive oil. $22

Orecchiette Pasta sauteed with spinach and extra virgin olive oil, topped with fresh basil, feta and shaved pecorino cheese. $12

Alaskan Halibut white flakey filet flame broiled and served over butternut squash stuffed ravioli topped with roasted tomatoes and arugula in a citrus cognac sauce. $26

Bistecca di Sirloin 8oz. London Sirloin flame broiled and sliced , served European greens tossed with cherry tomatoes, arugula, mushrooms and red potatoes in a olive oil rosemary vinaigrette. $19

Braised Beef “Tongue in Cheek” baked with tomatoes, onions and red wine served over gorgonzola polenta. $24

Filetto di Manzo Petit Filet Mignon 5 oz. tenderloin center-cut filet, flame broiled and served on a bed of  roasted peppers and grilled eggplant  risotto topped with roman pecorino shaved cheese. $24

Gelato Cherry or Cappuccino $8