antipasto per due

A selection of Italian cold cuts, marinated vegetables and cheese

piatto assaggini

Traditional assorted appetizer of Italy’s finest.

bruschetta sorpresa

ask​ your server for our daily surprise bruschetta.

caprese

The island of Capri’s most famous appetizer with sliced mozzarella, ripe tomatoes, cold-pressed extra virgin olive oil and fresh basil.

salmone affumicato

smoked wild salmon topped with capers, red onions, extra virgin olive oil and lemon.

carpaccio con arugula

named after the 15th century venetian painter, thinly sliced aged beef drizzled with infused white truffle oil, topped with parmigiano reggiano shavings, arugula, capers and lemon.

fritto misto alla ligure

from the ligurian riviera, lightly floured calamari, shrimp and zucchini served with a sardinian sun-dried aioli.

gamberoni al gorgonzola

shrimp flambéed with a vecchia romagna brandy and finished in a gorgonzola cheese reduction.

funghi ripieni alla jojo

a calabrian treasured recipe of roasted mushroom caps filled with a mixture of sausage, red bell peppers, shallots and mascarpone cheese.

brodetto di cozze e vongole pinot grigio

imported canadian mussels and baby clams steamed with pinot grigio wine in a light herbed broth.

insalata della casa

spring mix, diced tomatoes, grilled red onions served with our house vinaigrette.

di cesare

chopped​ romaine hearts tossed in our homemade caesar dressing served with mini croutons and shaved parmesan cheese.

rucola e parmigiano

arugula, julienne tomatoes, parmigiano shaves in extra virgin olive oil and lemon dressing.

zuppa del giorno

soup of the day

risotto del giorno

risotto of the day.

linguine alle vongole verace

linguine​ served with imported whole baby clams and your choice of red or white clam sauce.

ravioli dello chef

daily specials of  homemade ravioli. market price

gnocchi alla trentina

homemade ricotta gnocchi tossed with speck, imported mix of wild mushrooms and aurora sauce

pappardelle alla toscana

artichoke hearts, mixed mushrooms, sun-dried tomatoes and arugula, tossed with garlic, olive oil and shaves of parmigiano.

pappardelle al ragú di cinghiale

pappardelle tossed in a wild boar sauce.

fettuccine alla bolognese

fresh fettuccine tossed with an authentic bolognese ragu style meat sauce.

fettuccine al pomodoro

fresh fettuccine tossed in our award-winning tomato sauce.

rigatoni alla zozzana

sautéed pieces of extra lean sausage and onions with white wine fresh herbs and finished with a light cream sauce.

papardelle alle cinque terre

papardelle with shrimp, scallops and lobster braised in a white wine tomato basil cream sauce topped with shaved parmigiano reggiano cheese and basil.

lasagna dello chef alla bolognese

Homemade pasta sheets layered with mozzarella, parmigiano, bolognese style ragu and an Italian style bechamel sauce.

penne alla ciociara

penne with prosciutto, mushrooms and peas, sheep’s milk cheese and freshly cracked black pepper.

linguine frutti di mare

shrimp, scallops, lobster, mussels and clams sauteed with garlic, white wine and fresh tomatoes.

spaghetti carbonara

Spaghetti sautéed with Italian pancetta and prosciutto in a creamy egg yolk pecorino sauce.

whole wheat pasta (penne)

with choice of sauce (longer wait due to cooking time).

pesce del giorno

fresh catch of the day.

salmone e carciofi

pan-seared salmon in a white wine, artichoke hearts and caper sauce.

gamberoni alla griglia con erbette

grilled large prawns marinated in herbs and olive oil served with house vegetables and roasted potatoes.

petto di pollo alla caprese

chicken breast pan seared, topped with fresh tomato and smoked mozzarella in a white wine and demi-glace sauce.

pollo alla parmigiana

chicken breast with tomato sauce, mozzarella, served with penne pasta.

petto di pollo alla milanese

lightly breaded chicken breast fried in extra virgin olive oil served with house salad.

pollo ai carciofi

breast​ of chicken, pan seared in a white wine, capers and artichoke hearts sauce.

petto di pollo alla griglia con erbette

italian herb marinated breast of chicken grilled to perfection served with house vegetables, potatoes with a balsamic drizzle.

pollo al marsala

chicken breast with mushroom marsala sauce.

melanzane alla parmigiana

baked eggplant topped with marinara, basil, whole milk and bufala mozzarella.

vitello al marsala

veal​ scaloppine with mushrooms and marsala sauce.

scaloppini di vitello al carciofi

veal sautéed with tender artichoke hearts in a white wine sauce.

scaloppine al vino bianco

veal scaloppini, fresh sage in a white wine sauce with a touch of love.

scaloppini di vitello alla rocco

veal scaloppine topped with roasted peppers, prosciutto and fontina cheese deglazed with white wine, finished with a rich demi glace sauce and served with vegetables of the day.

vitello alla pizzaiola

veal scaloppine, capers, oregano, in a light tomato and white wine sauce.

costata di vitello alla griglia

grilled veal chop served with wild imported mixed mushrooms in a cognac sauce.

filetto al gorgonzola

beef tenderloin topped with a melted imported gorgonzola sauce served over roasted potatoes.

costata d’agnello scotta dita

free range lamb chops slightly flattened, marinated in a light garlic rosemary marinade, grilled to perfection.

lombata alla milanese

flattened veal chop lightly breaded and sautéed in olive oil, served with fresh diced tomatoes, arugula, radicchio, lemon juice, balsamic vinegar and extra virgin olive oil.

house vegetables

roasted potatoes

sauteed spinach

asparagus

asparagus gratinee with parmigiano reggiano

mini cannoli

la bomba

chocolate and vanilla gelato with a cherry and almond center coated in chocolate.

italian style cheesecake

rigatoni alla zozzona

rigatoni pasta tossed with sautéed pieces of extra lean sausage and onions with white wine fresh herbs and finished with a light cream sauce

penne bolognese con gorgonzola

penne pasta tossed with an authentic bolognese ragu style meat sauce finished with a gorgonzola cheese reduction

fritto misto alla ligure

from​ the ligurian riviera, lightly floured calamari, shrimp and zucchini served with a sardinian sun-dried tomato aioli

salmone affumicato

smoked wild salmon topped with capers, red onions, extra virgin olive oil and lemon

insalata caprese

The island of Capri’s famous salad with sliced mozzarella, ripe tomatoes,  cold-pressed extra virgin olive oil and fresh basil

gamberoni al gorgonzola

shrimp flambeed with a vecchia romagna brandy and finished in a gorgonzola cheese reduction

carpaccio con arugula

thinly sliced aged beef drizzled with infused white truffle lemon oil, topped with capers, arugula, and parmigiano reggiano shavings

funghi ripieni alla jojo

a calabrian treasured recipe of roasted mushroom caps filled with a mixture of sausage, red bell peppers, shallots and mascarpone cheese

bruschetta del giorno

bruschetta with the chef’s choice of daily toppings

piatto speck, cheese and olives

cold dish of speck (smoked prosciutto), cheese and olives