Monthly Archives: September 2009

Pizza Neapolitana di Via Nardones individual pizza topped with Italian sausage, pepperoni, roasted bell peppers, onions, marinara sauce and mozzarella cheese, finished with extra virgin olive oil and parsley. $12

Calzone di Castello Nuovo pizza dough stuffed with ricotta, pecorino, mozzarella, sausage, salami and onions, side of Checca tomato sauce. $12

Spezzatino di Manzo Beef Stew, tenderloin cubes slow cooked with carrots, potatoes, celery, red onions, green cabbage, cannellini beans, lemon juice, pinot grigio wine, fresh basil and parsley in a beef brodetto.$12

Linguine con Capesante e Vongole pan seared Scallops sautéed with baby clams and lemon linguine pasta in a olive oil and chardonnay brodetto. $14

Orecchiette Pasta al Pesto basil and pinenuts pesto, topped with fresh ricotta salata and Parmigiano-Reggiano. $12

Penne Pasta alla Checca Roma tomatoes, fresh basil, grilled eggplant and olive oil, topped with buffalo mozzarella and Parmigiano-Reggiano. $12

Alaskan Halibut white flakey filet pan seared and served over spinach ravioli, topped with roma tomatoes, kalamata olives, capers and watercress. $26

Filetto di Maiale tender pork loin filet braised and served with Eggplant Parmigiana, slices of eggplant layered with marinara, mozzarella, and parmesan, in marinara sauce. $19

Rib Eye Steak 8 oz. center-cut flame broiled served with golden crispy oven roasted potatoes wedges and sauteed rapine. $19

Filetto di Manzo  Petit Filet Mignon 5 oz. USDA Prime certified tenderloin center-cut filet, flame broiled and served with mushroom ravioli sauteed in a cognac reduction, served with French green beans. $26

Tuesday Night Sept. 15th Wine Tasting featuring Italy vs. France in blind tasting. Between 6:00 and 9:00 – $15

Pizza Neapolitana di Carciofi individual pizza topped with baby artichoke hearts, kalamata olives, feta, and mozzarella cheese, finished with extra virgin olive oil and cilantro. $12

Calzone con Salsiccia pizza dough stuffed with sausage, peppers, onions, Parmigiano-Reggiano, mozzarella, side of Checca tomato sauce. $12

Insalata di Sirloin 8oz. London Sirloin flame broiled and sliced , served with baby iceberg lettuce topped with gorgonzola and marinated cherry tomatoes, in a olive oil garlic vinaigrette. $16

Linguine con Capesante al Pesto pan seared Scallops sautéed with linguine pasta with basil pesto tomatoes, walnuts and olive oil. $14

Orecchiette Pasta alla Checca Roma tomatoes, fresh basil and olive oil, topped with buffalo mozzarella and Parmigiano-Reggiano. $12

Filetto di Maiale tender pork loin filet braised and drizzled with a creamy cognac reduction, served over mascarpone polenta topped with sauteed broccolini. $19

Orange Roughy flakey, white, delicate and mild filet pan seared and served over angel hair pasta sauteed with shitake mushrooms, red pepper flakes, roasted garlic with olive oil and sauvignon blanc. $22

Alaskan Halibut white flakey filet pan seared and served over pappardelle in a beurre blanc sauce, topped with marinated cherry tomatoes and watercress. $26

Rib Eye Steak 8 oz. center-cut flame broiled served with provolone scalloped potatoes and sauteed red chard greens and red bell pepper. $19

Filetto di Manzo Petit Filet Mignon 5 oz. USDA Prime certified tenderloin center-cut filet, flame broiled and served over risotto with green peas, pancetta, and onions, with roasted marinated Roma tomatoes . $26