SPRING DINNER MENU

SALADS                                                 morso/tutto

BIETE: roasted beets, frisee, arugula, walnuts, goat cheese fritters, yogurt dressing     /16

CAESAR: romaine, anchovies, croutons, parmesan, made a la minute     /16

lacinato: baby kale, radicchio trevisano, red grape tomatoes, pecans, asiago cheese     /16

CARCIOFI CRUDI: raw artichokes, arugula, parmesan shavings     /18

Spinaci: organic spinach, roasted cauliflower,red onions, grape tomatoes, parmigiano reggiano     /16

INSALATA SETTE: farro, lentils, chick peas, corn, cauliflower, zucchini, butternut squash     /18

Morso salad: radicchio, endive, arugula, cherry tomatoes, red onions, avocado     /18

HOT APPETIZERS                               morso/tutto

POLPO ALLA GRIGLIA: grilled octopus, arugula, roasted cherry tomatoes & red onions     /22

CALAMARI AL FORNO: squid, breaded spiced, baked, topped with cherry tomatoes     /20

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

PASTA                                                     morso/tutto

(House-made & Imported Artisanal pasta)

SPAGHETTI RUSTICA: with caramelized onions, tomato sauce, parmesan cheese     18/24

RAVIOLI: filled w/spinach & ricotta, brown butter & sage sauce     18/24

FUSILLI: corkscrew pasta, haricots vert, fingerling potatoes, pesto     18/24

MEZZI PACCHERI ALLA NORMA: Italian eggplant, plum tomatoes, Sicilian ricotta salata     18/24

BUCATINI CACIO E PEPE: with pecorino cheese, black pepper sauce     18/24

RIGATONI BUTTERA: with hot & sweet sausage, peas, touch of cream     18/24

Fettuccine Bolognese: with traditional Bolognese sauce     19/25

SPAGHETTI VONGOLE: with clam ragout     20/26

BEEF & VEAL                                        morso/tutto

VEAL SCALOPPINE SALTIMBOCCA: with sautéed spinach & roasted potatoes     20/30

VITELLO PARMIGIANA: veal parmesan with sautéed broccoli rabe     /32

TAGLIATA: sliced 21 day dry-aged Black Angus sirloin steak, Tuscan fries & arugula     /34

COSTATA DI MANZO: grilled 32oz rib eye,bone in, fingerling potatoes spinach (serves 2)     /75

CHICKEN-DUCK-PORK                       morso/tutto

suprema di pollo: French cut grilled chicken breast, vegetable ratatouille, watercress     /27

POLLO MARTINI: parmesan encrusted chicken breast, lemon-white wine sauce with string beans & carrots     /28

COTOLETTA DI MAIALE: Berkshire breaded pork chop, panzanella salad     /29

ANATRA: vertically roasted L.I. duck, half portion w/roasted pears & spinach     /34

FISH                                                        morso/tutto

SOGLIOLA: fresh sole, white wine-butter sauce with zucchini, eggplant & mint fricassee     22/32

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

BRANZINO: seared Mediterranean sea bass, skin on, zucchini ”coulis”, roasted shrimp, oyster  mushrooms     /36

PESCATO DEL GIORNO: catch of the Day     P.A.

CONTORNI, SIDE ORDERS                                  13

(Sautéed in Garlic & Olive Oil)

**TUSCAN FRIES, **BROCCOLI RABE, **SPINACH, **STRING BEANS

DAILY SPECIALS                                 morso/tutto

MONDAY: SPAGHETTI & MEATBALLS     20/26

TUESDAY: ZUPPA DI PESCE: fish & shellfish stew     /34

WEDNESDAY: LOMBATA: double cut Berkshire porkchop, Tuscan fries, spinach, salsa     /34

THURSDAY: WHOLE ROASTED CHICKEN: with oven roasted potatoes & sauteed broccoli rabe     /52

FRIDAY: LOBSTER FRA DIAVOLA: with spaghetti in a spicy tomato sauce     P.A.

SATURDAY: WHOLE FISH: (serves 2) Preparation & Fish special changes weekly     P.A

SUNDAY: VEAL MILANESE: with arugula, cherry tomatoes, black olives, red onions & cucumber     /34