SPRING DINNER MENU 2024

SALADS

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

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

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

APPETIZERS

SOUP OF THE DAY – /PA

BEEF CARPACCIO: loin of beef carpaccio w/ Parmesan shavings, thinly sliced mushrooms & lemon vinaigrette – 20

POLPETTE IN UMIDO: beef, veal and pork meatballs braised in a light tomato sauce – 18

TUNA TARTARE: with avocado & house-made potato chips – 22

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

VONGOLE OREGANATE: breaded clams baked in half a 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 aioli, olio and pepperoncino (garlic, olive oil and chili peppers) – 18/24

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

SPAGHETTI AND MEATBALLS: spaghetti with veal, beef and pork meatballs – 18/24

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

SPAGHETTI ALLA CARBONARA: with guanciale, onions, and egg yolks – 18/24

FETTUCCINE BOLOGNESE: with traditional Bolognese sauce – 18/24

RIGATONI ALLA BUTTERA: with hot and sweet sausage, peas, tomato and a touch of cream – 18/24

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

ENTREES

WAGYU BURGER: 8oz black Angus beef, caramelized onions, bacon, cheese, avocado, Tuscan fries or baby greens – 22

POLLO MARTINI: Parmesan encrusted chicken breast, white wine lemon sauce, string beans & carrots – 30

POLLO LIMONE: Chicken in a light white wine sauce with crushed potatoes in olive oil and wine – 28

POLLETTO MATTONE: Semi-boneless, oven-roasted Cornish hen with roasted potatoes and sauteed spinach – 30

ANATRA: vertically roasted L.I. duck with roasted pear – 30

LOMBATA: double cut Berkshire chop, seasoned with balsamic reduction and served with Tuscan fries – 34

STRACCI CACIO E PEPE: hanger steak grilled with cacio e pepe raviolo – 32

STRACOTTO ALLA FIORENTINA: Tuscan pot roast with Tuscan fries – 30

FISH

SOGLIOLA: fresh sole, capers, white wine and butter sauce with string beans – 30

ROASTED SALMONE: with radicchio and endive salad & honey mustard dressing – 30

GRIGLIATA DI MARE: fresh grilled seafood with scallions & tomatoes – 40

PESCE DEL GIORNO: fish, preparation changes daily – MP

CONTORNI, SIDE ORDERS – 16

SAUTEED BROCCOLI RABE
SAUTEED SPINACH
SAUTEED STRING BEANS
SAUTEED BRUSSELS SPROUTS
TUSCAN FRIES

EXECUTIVE CHEF: PINO LUONGO

**PRICES SHOWN INCLUDE CASH DISCOUNT**