WINTER DINNER MENU 2023
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
MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions and avocado – /21
APPETIZERS
SOUP OF THE DAY-/ PA
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
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 – /28
RIGATONI BUTTERA: with hot and sweet sausage, peas and touch of cream – /26
FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – /25
RIGATONI CON BURRATA: rigatoni in a light tomato sauce with burrata –/26
SPAGHETTI VONGOLE: with manila clams & white wine, garlic and hot pepper – /28
ENTREES
ANATRA: vertically roasted L.I. duck, half portion with roasted pears and spinach – /34
WAYGU BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese and avocado served with Tuscan fries or baby greens – /22
VITELLA PARMIGIANA: veal Parmesan with sautéed broccoli rabe – /36
LOMBATA: double cut, Berkshire pork chop with Tuscan fries and salsa verde – /38
POLLO MARTINI: Parmesan encrusted chicken breast, white wine lemon sauce, string beans, carrots – /30
PETTO DI POLLO ARROSTO AL LIMONE: marinated lemon chicken breast, roasted and served with roasted potatoes – /30
BISTECCHINA: beef paillard, grilled, served with arugula & Tuscan Fries – /36
FISH
SOGLIOLA: fresh sole, capers, white wine and butter sauce with string beans – /30
SALMONE ARROSTO: roasted salmon, with fennel and savoy cabbage – /30
DAILY SPECIALS:
TUESDAY: SPAGHETTI & MEATBALLS – /26
WEDNESDAY: AGNELLO, braised lamb shank – /32
THURSDAY: WHOLE ROASTED CHICKEN, with oven roasted potatoes & sauteed broccoli rabe – /48
FRIDAY: LOBSTER FRA DIAVOLA, with spaghetti in a spicy tomato sauce – /MP
SATURDAY : LASAGNA ALLA BOLOGNESE – /24
SUNDAY: VEAL MILANESE, with arugula, cherry tomatoes, black olives and cucumbers – /28
CONTORNI, SIDE ORDERS 14
**BROCCOLI RABE, **SPINACH, **STRING BEANS, TUSCAN FRIES
(**Sautéed in Garlic & Olive Oil)
1 comment
Spring could not be highlighted any better than it does with this menu! See you soon!