LATE SUMMER DINNER MENU 2024

SALADS

CAESAR: romaine, anchovies, croutons, Parmesan cheese, made a la minute – 18

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

MORSO SALAD: radicchio, endive, arugula, cherry tomatoes, red onions, avocado – 18

WATERMELON SALAD: watermelon, fresh fava, arugula and frisee with ricotta salata – 18

CARCIOFI FRITTI: crispy artichokes with parmigiano relish – 20

TEMPURA OF SUGAR SNAP PEAS: 16

APPETIZERS

SOUP OF THE DAY – /PA

COZZE ALLA MARINARA: mussels in a garlic white wine marinara sauce – 20

SARDINES ALLA GRIGLIA: sardines with scallions, cherry tomatoes and raisins – 20

TUNA TARTARE: with avocado and house-made potato chips – 24

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

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

PASTA

(House-made & Imported Artisanal pasta)

** “Morso” portion available where two prices indicate **

SPAGHETTI A.O.P.: spaghetti with aglio, olio, and pepperoncino (garlic, olive oil, and chili peppers) – 18/24

RIGATONI ALLA RUSTICA: with caramelized onions, tomato sauce, parmesan cheese – 18/24

TAGLIOLINI ALLA CHITARRA: tagliolini with small veal, beef and pork meatballs, mushrooms and peas – 20/26

CACIO E PEPE: lisani with pecorino cheese and black pepper sauce – 18/24

FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – 20/26

RIGATONI ALLA BUTTERA: with hot and sweet sausage, peas, tomato and a touch of cream – 20/26

TROFIETTE AL LIMONE: short rolled pasta with lemon zest and Pecorino – 18/24

SPAGHETTI VONGOLE: with manila clams and white wine, garlic, hot pepper – 30

ENTREES

WAGYU BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese, avocado, Tuscan fries or baby greens – 24

POLLO MARTINI: parmesan encrusted chicken breast, white wine lemon sauce, string beans and carrots – 32

POLLO AL LIMONE: breast of chicken with lemon sauce served with crushed potatoes – 30

POLLETTO MATTONE: Semi-boneless, oven-roasted Cornish hen with roasted potatoes and sauteed spinach – 34

ANATRA: vertically roasted L.I. duck with roasted pear – 34

LOMBATA: double cut Berkshire pork chop, with salsa verde and served with Tuscan fries – 38

BISTECA ALLA FIORENTINA: rib-eye steak served with arugula and Tuscan Fries – MP

FISH

SOGLIOLA: fresh sole, capers, white wine & butter sauce with string beans – 32

ROASTED SALMONE: with radicchio and endive salad & honey mustard dressing – 32

SHRIMPS SCAMPI: garlic white wine and light tomato couscous – 34

SCALLOPS: wrapped in pancetta bacon, grilled and balsamic reduction over soft polenta – 38

PESCE DEL GIORNO: fish, preparation changes daily – MP

CONTORNI, SIDE ORDERS                          16

SAUTEED SPINACH
SAUTEED STRING BEANS
SAUTEED BRUSSELS SPROUTS
TUSCAN FRIES

EXECUTIVE CHEF: PINO LUONGO

**PRICES INCLUDE CASH DISCOUNT**