Antipasti

• Bruschetta

  Roma tomato, roasted garlic, fresh basil, Parmigiano-Reggiano, and extra virgin olive oil on toasted French baguette
• Burrata Crudo

  Burrata wrapped with Prosciutto di Parma on roasted red beet w/ dried apricot compote
• Calamari Ala Griglia

  Grilled squid with an anchovy, olive, & tomato tapenade.
• Calamari Fritti Misto

  Tender squid rings and zucchini squash, semolina dusted and fried w/ a lemon aioli and sriracha mayo
• Carpaccio Di Filetto

  Choice tenderloin, thinly sliced, topped with grain mustard, baby arugula, and shaved Parmigiano-Reggiano.
• Cozze de mare

  Fresh steamed mussels, white wine, lemon herbs, crostini.
• Gambretto Diavolo

  Grilled Tiger Shrimp w/ Calabrese pepperoncini, basil, and tomato
• Polenta Fritti

  A fried parmesano polenta with a gorgonzola melt.
• Capesante Proscuitto

  Sea scallops seared to perfection and wrapped in Proscuitto de Parma, served on a bed of arugula and polenta w/ a roasted red pepper coulis

Zuppa e Insalata

• Zuppa del Journo

  Daily chef featured creation.
• Pasta e Fagiole

  Celery, carrot, onion, parsley, navy bean, and pasta in a tomato & vegetable broth.
• Insalata Misto

  Mixed greens, seasonal carrots and radishes, roma tomato and red onion tossed in our balsamic house dressing.
• Insalata Caesare

  Hearts of romaine tossed in our house Caesar dressing, served with a parmesan crostini and shaved Parmigiano-Reggiano
• Caprese Fresca di Burrata

  Soft mozzarella, Roma tomato, extra virgin olive oil, basil, and pesto drizzle
• Pera e Arugula

  Arugula, slivers of pear, shaved fennel, candied walnuts, and Gorgonzola tossed in our house-made lemon honey vinaigrette.

Primi

• Penne ala Vodka

  Penne rigate, pancetta, Vodka Rose, and Parmigiano-Reggiano.
• Paglia e Fieno

  Two-colored spinach and yellow linguine, smoked salmon in a Rosé sauce
• Ravioli di Portobello

  Portabello and ricotta stuffed jumbo ravioli in sage cream, drizzled w/ truffle oil
• Spaghetti Bolognese

  Spaghetti, Bolognese sauce, Parmigiano-Reggiano
• Spaghetti Carbonara

  Spaghetti, pancetta, and egg buttered w/ Parmigiano-Reggiano
• Penne Salsicce

  Penne rigate, Sicilian sausage, and rapini in an olive tomato sauce.
• Ravioli alla Aragosta

  Zebra-striped lobster stuffed ravioli w/ seafood saffron cream
• Linguine Pescatore

  Egg linguine w/ mussels, shrimp, scallops, calamari, and fresh diced tomato in a white wine garlic sauce
• Lasagna Florentina

  Ricotta, bolognese, egg noodle semolina pasta
• Gnocchi Gorgonzola

  Butter poached Ricotta stuffed gnocchi w/ gorgonzola cream and Parmigiano-Reggiano

Risotto

• Risotto ai Funghi

  Italian Arborio rice, white wine, mixed mushrooms, truffle oil, and Parmigiano-Reggiano.
• Risotto Pescatore

  Italian Arborio rice w/ a medley of shrimp, scallops, calamari, mussels, and fresh diced tomato in a garlic white wine sauce

Fruits de Mare

• Salmon al Cartoccio

  Filet of Atlantic Salmon with lemon herbs, white wine, and extra virgin olive oil, baked in parchment paper. Served with seasonal vegetable and mushroom rice pilaf
• Fruti di Mare Misto

  Grilled salmon, scallops and shrimp w/ herb garlic lemon butter. Served with seasonal vegetable and mushroom rice pilaf

Secondi

• Agnello

  Roasted Australian double frenched and Dijon herb crusted rack of lamb, drizzled w/ port wine au jus w/ seasonal vegetable and potato
• Bisteca ala Grillia

  A 10oz. 45 days dry-aged center cut striploin drizzled with a cabernet reduction, served with haricot vert and potato
• Pollo Supreme

  Goat cheese, prosciutto, and sautéed mushroom stuffed supreme chicken breast, pan jus w/ seasonal vegetable and potato
• Vitello al Marsala

  Tenderized milk fed veal scaloppini w/ mixed mushroom marsala au jus, seasonal vegetable and potato
• Vitello Parmesan

  Tenderized milk fed veal scallopini, crumbed and topped w/ tomato, mozzarella and Parmigiano-Reggiano. Served with spaghetti ala olio
• Pollo Parmesan

  Tenderized grain-fed chicken breast, crumbed and baked with tomato, mozzarella, and parmesano. Served with spaghetti ala olio.
• Melanzane Parmesan

  Oven baked crumbed eggplant, tomato, mozzarella, and Parmigiano-Reggiano. Served with spaghetti ala olio

Contorno (Side dishes)

• Asparagus sauteed with garlic
• Haricot vert sauteed with garlic and shallots
• Roasted garlic Yukon mashed potatoes
• Sauteed mushrooms
• Mint creamed spinach

Wine & Alcoholic Beverages

Beverage menu available in-house.