FALL DINNER MENU 2022

SALADS

CAESAR: romaine, anchovies, croutons and Parmesan cheese, made a la minute – /19

CARCIOFI CRUDI: thinly sliced raw artichokes, avocado, and Parmesan shavings – /20

CAVOLETTI: crispy Brussels sprouts, fresh fennel, arugula and crumbled feta cheese – /20

MELANZINE RIPIENE: eggplant prepared alla minute parmigiana style -/20

MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions and avocado – /21

BIETE: roasted beets, arugula, walnuts, frisee, goat-cheese fritter, honey-yogurt dressing – /20

APPETIZERS

TUNA TARTARE, with avocado and house-made potato chips-/24

CALAMARI AL FORNO: squid, breaded, spiced and baked, topped with cherry tomatoes – /22

VONGOLE OREGANATE: breaded clams baked in a half shell served with arugula (8 per serving)/20

POLPO ALLA GRIGLIA: grilled octopus, black olives, fennel, arugula, capers, potatoes, roasted cherry tomatoes, red onions – /24

PASTA

(House-made & Imported Artisanal pasta)

SPAGHETTI RUSTICA: with caramelized onions, tomato sauce and Parmesan cheese – /22

BUCATINI CACIO E PEPE: with Pecorino cheese and black pepper sauce – /24

RIGATONI BUTTERA: with hot & sweet sausage, peas and touch of cream – /24

FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – /24

RIGATONI CON BURRATA: rigatoni in a light tomato sauce with burrata –/24

SPAGHETTI VONGOLE: with manila clams & white wine, garlic and hot pepper – /28

TROFIETTE AL LIMONE: corkscrew pasta with fresh lemon zest & Parmesan cheese – /22

PAPPARDELLE CON STRACOTTO: brisket braised in Chianti wine, mushrooms with pappardelle – /30

STROZZAPRETTI CON RAGU DI POLLO: spinach dumplings with chicken ragout – /24

ENTREES

LOMBATA IMPANATA: double cut, breaded Berkshire pork chop with Tuscan fries and salad – /36

ANATRA: vertically roasted L.I. duck, half portion with roasted pears and spinach – /34

POLLO MILANESE: with Tuscan fries and Salad – /28

WAYGU BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese and avocado served with Tuscan fries or baby greens – /20

VITELLA PARMIGIANA: veal Parmesan with sautéed broccoli rabe – /34

LOMBATA: double cut, Berkshire pork chop with Tuscan fries and salsa verde – /36

POLLO MARTINI: Parmesan encrusted chicken breast, white wine lemon sauce, string beans, carrots – /28

POLLETO MATTONE ALLA DIAVOLA: (spicy) semi-boneless Poussin with Panzanella salad – /30

BISTECCHINA: beef paillard, grilled, served with arugula & Tuscan Fries – /30

BISTECCA ALLA FIORENTINA: grilled rib eye, sliced, seared with EVOO, herbs & garlic, served with Tuscan fries & sauteed spinach – /MP

FISH

SOGLIOLA: fresh sole, capers, white wine and butter sauce with roasted zucchini – /30

SALMONE ARROSTO: roasted salmon, with fennel, pears and apples in mustard dressing – /30

PESCE DEL GIORNO: fish of the day -/MP

DAILY SPECIALS:

MONDAY: SPAGHETTI & MEATBALLS/26

TUESDAY: POLLO E SALSICCIA CONTADINA, chicken & sausage, sauteed in white wine, garlic & mushrooms served with roasted potatoes – /28

WEDNESDAY: AGNELLO, lamb shank stew – /30

THURSDAY: WHOLE ROASTED CHICKEN, with oven roasted potatoes & sauteed broccoli rabe – /46

FRIDAY: LOBSTER FRA DIAVOLA, with spaghetti in a spicy tomato sauce – /MP

SATURDAY : LASAGNA ALLA BOLGNESE – /24

SUNDAY: VEAL MILANESE, with arugula, cherry tomatoes, black olives and cucumbers – /34

CONTORNI, SIDE ORDERS                          14

**BROCCOLI RABE, **SPINACH, **STRING BEANS, **BRUSSELS SPROUTS, TUSCAN FRIES
(**Sautéed in Garlic & Olive Oil)