Antipasti
Carciofi alla Giudia — 17
Artichoke, extra virgin olive oil, garlic & herbs
Mozzarella e Prosciutto — 18
Housemade mozzarella wrapped in prosciutto di Parma
Broccoli Rabe e Salsicce — 18
Broccoli rabe & sausage sauteed in extra virgin olive oil, polenta & olives
Calabrese — 18
Calamari & shrimp in a spicy marinara sauce
Grigliata di Verdure — 19
Grilled eggplant, zucchini, portobello, calamari, carciofi & housemade mozzarella
Carpaccio di Salmone — 18
Thinly-sliced salmon topped with lemon, onions, capers, cheese & oil
Calamari alla Griglia — 16
Lightly tossed in seasoned breadcrumbs; with bean salad
Insalata
Insalata Mista — 14
Mixed greens with house dressing
Arugula e Parmigiano — 15
Arugula, shaved Parmigiano & capers
Caesare — 14
Traditional Caesar salad
Finocchio Endivia e Arancia — 14
Fennel, endive & orange Salad
Insalata di Long Island — 15
Chopped salad & shavings of Parmigiano
Half order of salad available — 8
Pasta
Fedelini AOP — 23
Spaghetti, garlic, oil & lite tomato sauce
Gnocchi Bolognese — 25
Meat sauce with pignoli nuts & currants
Tortelloni — 26
Filled with veal, chicken, sausage in a pomodoro sauce
Linguine con Vongole — 27
Linguine with red or white clam sauce
Papardelle con Funghi — 25
Wide noodles in a wild mushroom sauce
Fettucini Pesto — 24
Basil & pignoli sauce
Rigatoni Rabe — 25
Sausage, rabe & hot cherry pepper
Housemade Ravioli — 24
Ask Server for Varietals
Risotto — 28
Choice of seafood, funghi or primavera
Half order of pasta available ..... 15
Secondi
Pollo Scarpariello — 29
Pieces of chicken, potatoes, and peppers in a lemon and garlic white wine sauce
Pollo Salsicce — 29
Spaghetti, garlic, oil & lite tomato sauce
Costoletta di Vitello — 35
Veal chop Milanese topped with a mixed salad
Fegato alla Veneziana — 30
Calves liver sauteed in an onion vinegar sauce
Gamberi con Rabe — 35
Shrimp marinara on a bed of sauteed broccoli rabe
Scaloppine alle Castagne — 31
Veal Scaloppine in a Marsala wine, mushroom & chestnut sauce
Scaloppine alla Ginestra — 31
Veal scaloppine sautéed with shiitake mushrooms & sun-dried tomatoes
Sogliola Ginestra — 32
Filet of Sole sautéed in a lemon butter sauce with mushrooms & scallions
Zuppa di Pesce — 38
Assorted seafood in a lite tomato sauce on a bed of Cous-Cous
Pollo Valdostana — 29
Chicken breast filled with Fontina cheese and prosciutto in a Marsala mushroom sauce
Scaloppine Arancia — 31
Veal sauteed in a Grand Marnier sauce with fresh oranges
Grigliata
Pollo Arrosto — 29
Half deboned chicken roasted with rosemary & garlic
Pollo Paillard — 29
Grilled breast of chicken topped with assorted sauteed mushrooms & salad
Costoletta di Vitello — 49
Grilled veal chop topped with peppers, onions & mushrooms
Gamberi — 35
Marinated jumbo shrimp served with a fennel, orange & endive salad
Costoletta di Vitello Paillard — 49
Grilled thin pounded veal chip served with salad or vegetables
Costoletta di Agnello — 45
Rack of lamb grilled with garlic and rosemary
Bistecca — MP
Grilled rib-eye steak served with crispy onions, mashed potatoes & broccoli rabe