Good things They take extra care and time.

Zuppa 14

Soup of the Day (Ask Your Server)

Antipasto for Two 39

A platter of cold cuts, cheeses and veggies

Insalata Di Bietole 22

Red beets, cantaloupe melon, Gala apples, gorgonzola cheese, Prosciutto Parma candy walnuts nuts, Balsamic dressing

Burratina & Mortadella 25

Breaded Milanese style Burrata cheese, Mortadella ham, roasted bell peppers, lemon vinaigrette pistachios nuts 

Fiori di Zucchini & Mozzarella Caprese 28

Battered zucchini blossoms, stuffed with parmesan ricotta, Capri tomato buffalo mozzarella salad

Alici Marinate 26

Marinated imported white anchovies, dressed with roasted bell peppers and artichokes

Langostine Gratinate $56

Broiled Langoustine’s gluten free crabmeat breading, Baby mix greens, tomatoes, lemon dressing

Guazetto 25

Clams, simmered with garlic, extra virgin olive oil, Chablis and Tomatoes 

Tonno  24

Seared to rare sushi grade Tuna,  Olives, capers, tapenade, Ricotta Romana crumbles, cucumber, tomato vinaigrette,  

Polipo Portoghese 28

Grilled Portuguese octopus, garnished with arugula, tomatoes, cannellini beans salad,

Extra virgin olive oil lemon dressing

Carpaccio di Manzo 28

Beef tenderloin Carpaccio, Arugula, Parmigiano cheese, tomatoes, extra virgin olive oil, and lemon

Polpette 19

Black Angus Meatballs, braised in a tomato ragout, ricotta cheese, basil

Broccoli e Salsiccia 20

Broccoli Rabe braised with garlic, extra virgin olive oil, roasted Italian sausage

Parmigiana di Melenzane 22

Baked Holland eggplant, Stuffed with Mozzarella, Parmigiano Reggiano, tomatoes basil sauce 

Riso Aquarello 28/38

Shrimp Risotto finished with mushroom, tomato basil, mozzarella emulsion 

Scialatelli   ragu’ Genovese 26/36

Homemade pasta, finished with braised Kurobuta pork meat Genovese Style sauce, sweet peas, mushroom and Parmigiano Reggiano 

Ravioli Capresi 26/34

Capri style cheese ravioli, classically finished with tomatoes sauce and basil

Tonnarelli Pescatore 28/36

Tonnarelli squid ink pasta, Clams, Mussels, shrimp, calamari, scallops, octopus, Sicilian Cherry tomatoes preserve sauce

Cavatelli con cime di Rabe 24/32

Cavatelli pasta tossed with garlic, olive oil, broccoli rabe, sundries tomatoes, Parmigiano Reggiano

Gnocchi 24/32

Potatoes Gnocchi tossed with baby meatballs, tomatoes basil sauce, shaved parmesan and mozzarella emulsion 

Bolognese di Vitello 22/30

Penne pasta, Veal Bolognese ragout, Parmigiano Reggiano shaves 

Buonasera Ragu’26/32

Half Rigatoni pasta, tossed with our sausages cream vodka tomatoes ragout, Parmigiano & Pecorino cheese blend 

Spaghetti 26/32

Available Cacio e Pepe

Romano cheese and black peppercorn sauce 

Or

Carbonara  

Diced Parma Prosciutto, Eggs yolks, Parmigiano and Romano cheese blend  

Linguine alle Vongole 26/34

Linguine, clams, garlic, extra virgin olive oil, and Chablis 

Branzino 52

Roasted then deboned whole Branzino Finished with Lemon extra virgin olive oil 

Garnished with arugula salad, tomatoes, shaved parmigiano Reggiano 

Or also finished with 

Livornese sauce, costing of, fresh tomato sauce, Tuscan olives, caper, and garnished with 

Napoli  escarole    

Capesante 48

Broiled Diver Sea Scallops sundries tomato and olive tapenade, finished with our tomato passata, sauteed escaroles 

Salmone  49

Broiled Scottish salmon filet, encrusted with lump crabmeat infused gluten free breading,

finished with aioli sauce, sauteed spinach and potatoes

Dover Mugnaia 79

Fresh Dover Sole classically sauteed in lemon butter, baby artichokes and capers sauce, garnished with sauteed spinach and potatoes mash 

Costoletta di Maiale 46

Double cut Pork chop, finished with Porcini mushroom bordelaise sauce  

Pollo   Norma 38

Double chicken breast prepared Milanese style, topped and baked with tomatoes basil sauce, diced eggplants, buffalo mozzarella and Parmigiano Reggiano, 

Anatra 58

Sou vide Half Long Island Duck finished with black currant sauce

Scaloppine 46

Veal scaloppini, Italian coppa prosciutto, mozzarella, finished with Pizzaiola sauce, Calabria Oregano

Costoletta di Vitello  72

Grilled Veal Chop, finished with mushroom demi-sauce

Milanase  58

Pounded and breaded Veal cutlet, topped with arugula salad, tomatoes, shaved Parmigiano, lemon dressing

Controfiletto  Taglio Ny  68

16 oz NY strip steak grilled then finished with roasted bell peppers tomato pizzaiola sauce 

Filetto di Manzo 64

Filet mignon topped with braised onions, Gorgonzola cheese, and bordelaise sauce

Carre’ D’Agnello  65

Partially deboned Australian Lamb rack, finished with rosemary garlic demi-sauc

Italian Rosemary potatoes fries

Sauteed Spinach

Sauteed Broccoli Rabe

Sauteed Napoli Escaroles

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness