Monthly Archives: April 2010

Pizza Neapolitana con Pomodori Roasteti e Prosciutto individual pizza topped with Prosciutto di Parma, roasted marinated tomatoes, arugula provolone cheese, and olives, finished with extra virgin olive oil and basil. $14

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.$14

Lasagna con Spinachi pasta sheets layered with spinach, buffalo mozzarella, ricotta cheese, pesto and crushed tomatoes, topped with fresh basil, roasted tomatoes and Parmigiano-Reggiano. $15

Swordfish 10 oz. flame broiled served over mango risotto topped with fresh salsa of tomatoes, peppers and basil, in a citrus vinaigrette. $24

Salmon with Fennel & Pernod Pan seared Atlantic Salmon filet sauteed with caramelized fennel and anise spirits served over risotto. $22

Alaskan Halibut white flakey filet pan seared and served over seafood risotto in a beurre blanc sauce, topped with fresh basil, cherry tomatoes and watercress. $27

Pork Chop pan seared and flame broiled with a green apple port wine reduction, served over garlic mashed potatoes, sauteed rapine $24

Jumbo Mexican White Shrimp & Petit Filet Mignon 5 oz. USDA Prime certified tenderloin center-cut filet, flame broiled and served on a bed of scalloped potatoes, fume blanc sauce, topped with a roasted marinated tomatoes, kalamata olives and watercress. $32

Pizza Neapolitana con Pastrami, provolone, pepperoncini, onions and cherry tomatoes, finished with extra virgin olive oil and basil. $14

Linguine con Vongole alla Checca Clams sautéed with linguine pasta with Roma tomatoes, fresh basil and olive oil. $14

Rapine e Salsicce Grilled Italian sausage sauteed with rapini, garlic, red chili flakes and extra virgin olive oil served with herb toasted crostini $14

Ravioli d’Funghi Mushroom Ravioli sauteed with cherry tomatoes, fresh basil and olive oil. $14

Pappardelle con Gamberetti e Capesante Fra Diavolo black tiger shrimp and scallops sautéed with Pappardelle pasta wide flat pasta noodle, with spicy marinara, parsley, garlic and olive oil. $19

Orange Roughy filet served in a brodetto of Sicilian olives, red potatoes, celery, carrots, onions, pinot grigio wine, olive oil and oregano topped with fresh cherry tomatoes, red onions and cilantro, served with herb toasted crostini. $19

Alaskan Halibut white flakey filet pan seared, served over mascarpone mashed potatoes and sauteed mushrooms, topped with cherry tomatoes and basil. $28

Porterhouse 16 oz. Certified Angus Beef served with roasted red potatoes with grilled eggplant, yellow squash, onions, zucchini and roasted tomatoes, with a balsamic fig glaze. $34

Pizza Neapolitana con Salsiccia e Peperoni individual pizza topped with Sausage, provolone, roasted bell peppers, onions, pecorino and olive oil. $12

Ravioli alla Bolognese Spinach Ravioli sauteed with beef, tomatoes and vegetables, topped with goat cheese and shaved Parmigiano-Reggiano cheese. $14

Insalata de Pollo pan seared chicken breasts served over European greens tossed with Heirloom tomatoes, arugula and buffalo mozzarella in a basil vinaigrette, topped with feta cheese and kalamata olives. $15

Gamberetti con Tortellini d’Tre Colori black tiger shtimp pan seared and sauteed with tri colored tortellini pasta in a creamy jalapeno sauce. $15

Bronzino alla Grigillio whole 24 oz Striped Seabass grilled with fresh aromatic herbs served with cherry tomatoes, basil, roasted red rose potatoes and sauteed rapine, lemon olive oil. $27

Alaskan Halibut white flakey filet in a brodetto of Sicilian olives, red potatoes, celery, carrots, onions, pinot grigio wine, olive oil and oregano topped with fresh cherry tomatoes, red onions and cilantro, served with herb toasted crostini. $28

Braised Beef Short Rib 14 oz, baked with tomatoes, onions and red wine served on a bed of creamy goat cheese polenta with portabello and porcini mushrooms topped with roman pecorino shaved cheese. $29

Filetto di Manzo Petit Filet Mignon 5 oz. USDA Prime Certified tenderloin center-cut filet, flame broiled and served on a bed of horseradish crushed potatoes, topped with a Caponata of marinated eggplant, tomatoes, olives, capers, onions and basil. $29