Dinner
 
APPETIZERS & SALADS  |  CHICKEN AND VEAL  |  MEAT AND SEAFOOD  |  PASTA AND SPECIALTIES
 
APPETIZERS & SALADS  
BROCCOLI RABE ....................................................................................................................................................
ITALIAN BROCCOLI, SAUTEED WITH TOMATOES, IN OIL AND GARLIC
9.00
ESCARGOT ROCKEFELLER..................................................................................................................................
PAN SEARED WITH SPINACH, IN A BUTTER GARLIC SAUCE 
12.00
ARTICHOKE FRANCESE ........................................................................................................................................
EGG-BATTERED, IN A WHITE WINE LEMON SAUCE  
9.00
EGGPLANT BUNDLES ...........................................................................................................................................
FRIED EGGPLANTS, FILLED WITH RICOTTA, TOPPED WITH TOMATO CREAM SAUCE
9.00
ARANCINI ..................................................................................................................................................................
RICE BALL, FILLED WITH MEAT SAUCE PEAS AND MOZZARELLA CHEESE
8.00
MOZZARELLA CAPRESE ........................................................................................................................................
FRESH MOZZARELLA, TOMATOES, BASIL, OLIVE OIL AND BALSAMIC GLAZE
10.00
SCALLOPS IN BACON ............................................................................................................................................ 12.00
SHRIMP COCKTAIL ................................................................................................................................................. 3.00 each
FRIED CALAMARI ..................................................................................................................................................... 10.00
GRILLED ASPARAGUS ...........................................................................................................................................
BAKED AND TOPPED WITH ROASTED PEPPERS, PROSCIUTTO AND GORGONZOLA CHEESE
9.00
CHEESE AND OLIVES PLATE ................................................................................................................................
ASSORTED CHEESES, DRIZZLED WITH BALSAMIC GLAZE
12.00
GRILLED BABY OCTOPUS.....................................................................................................................................
MARINATED IN ITALIAN DRESSING, OVER MIXED GREENS
12.00
SHRIMP FRANCESE.................................................................................................................................................
IN EGG-BATTER, WHITE WINE LEMON SAUCE
14.00
CAESER SALAD........................................................................................................................................................ 7.00
SPINACH SALAD.......................................................................................................................................................
BABY SPINACH, WALNUTS, ONIONS, TOMATOES, DRIED CRANBERRIES AND GORGONZOLA CHEESE
8.00
ANTIPASTO FOR ONE.............................................................................................................................................
FOR TWO..................................................................................................................................................................
ASSORTED COLD CUTS, CHEESES, MARINATED VEGETABLES
8.00
14.00
ARUGULA SALAD......................................................................................................................................................
WITH GOAT CHEESE, LEMON AND OIL DRESSING
8.00
   
   
CHICKEN AND VEAL  
CHICKEN ..................................................................................................................................................................
OR VEAL
...................................................................................................................................................................
NICOLE

WITH MUSHROOMS, ARTICHOKE HEARTS, ROASTED PEPPERS, IN A SHERRY WINE CREAM SAUCE WITH PASTA
18.00
20.00
CHICKEN ..................................................................................................................................................................
OR VEAL
....................................................................................................................................................................
FRANCESE

DIPPED IN EGG-BATTER, IN A WHITE WINE LEMON SAUCE, CAPERS, WITH PASTA
18.00
21.00
CHICKEN ..................................................................................................................................................................
OR VEAL
...................................................................................................................................................................
SALTIMBOCCA

PAN SEARED WITH MUSHROOMS AND SPINACH, IN A WHITE WINE SAUCE, TOPPED WITH PROSCIUTTO AND CHEESE, SERVED WITH PASTA
18.00
20.00
CHICKEN...................................................................................................................................................................
OR VEAL
....................................................................................................................................................................
MARSALA

PAN SEARED WITH MUSHROOMS, IN A MARSALA WINE SAUCE, WITH PASTA
18.00
20.00
CHICKEN...................................................................................................................................................................
OR VEAL
...................................................................................................................................................................
GABRIELLE

PAN SEARED IN A WHITE WINE GARLIC SAUCE, ROASTED RED PEPPERS, WITH RISOTTO
18.00
20.00
CHICKEN...................................................................................................................................................................
OR VEAL
.....................................................................................................................................................................
PICCATA

PAN SEARED WITH MUSHROOMS AND CAPERS, IN WHITE WINE LEMON SAUCE, SERVED WITH PASTA
18.00
20.00
PIATTO FANTASIA....................................................................................................................................................
CHICKEN, VEAL, SCALLOPS, SHRIMP, PAN SEARED WITH MUSHROOMS, ROASTED PEPPERS, ARTICHOKE HEARTS, IN A WHITE WINE GARLIC SAUCE, SERVED WITH PASTA
25.00
CHICKEN ..................................................................................................................................................................
OR VEAL
....................................................................................................................................................................
BELLA TAYLER

PAN SEARED WITH ROASTED PEPPERS AND MUSHROOMS, TOPPED WITH PROSCIUTTO AND MOZZARELLA, IN A SHERRY WINE SAUCE SERVED WITH PASTA
18.00
20.00
GRILLED CHICKEN..................................................................................................................................................
OR VEAL
...................................................................................................................................................................
FIRENZE

TOPPED WITH FRIED EGGPLANTS, TOPPED WITH SPINACH MARINARA SAUCE AND GORGONZOLA CHEESE, SERVED WITH PASTA
18.00
20.00
CHICKEN ...................................................................................................................................................................
OR VEAL
....................................................................................................................................................................
AL ROSEMARINO

PAN SEARED IN A WHITE WINE GARLIC SAUCE, WITH TOMATOES AND PEAS, WITH PASTA, WITH ROSEMARY SEASONING
18.00
20.00
CHICKEN ..................................................................................................................................................................
OR VEAL
...................................................................................................................................................................
GORGONZOLA

PAN SEARED IN A WHITE WINE GARLIC SAUCE, TOMATOES AND SPINACH TOPPED WITH GORGONZOLA CHEESE, WITH PASTA
18.00
20.00
POLLO ASHLEY ......................................................................................................................................................
PIECES OF CHICKEN AND SLICED SWEET SAUSAGES, SAUTEED WITH ONIONS AND MUSHROOMS, IN A MARSALA WINE SAUCE, TOSSED WITH SPAGHETTI
18.00
CHICKEN PARM ...................................................................................................................................................... 16.00
VEAL PARM .............................................................................................................................................................. 18.00
EGGPLANT PARM ................................................................................................................................................... 15.00
ALL PARMIGIANA DISHES, SERVED WITH SIDE OF PASTA  
   
   
MEAT AND SEAFOOD  
BAKED HADDOCK ..................................................................................................................................................
TOPPED WITH SEASONED BREAD CRUMBS, SERVED WITH RISOTTO AND ASPARAGUS
18.00
SCALLOPS................................................................................................................................................................
OR SHRIMP
...............................................................................................................................................................
MILANO

PAN SEARED WITH SUNDRIED TOMATOES AND BABY ARTICHOKES, IN A SHERRY WINE CREAM SAUCE, OVER RISOTTO
22.00
20.00
HADDOCK ................................................................................................................................................................
OR SHRIMP
...............................................................................................................................................................
OR SCALLOPS
........................................................................................................................................................
MARGHERITA

DIPPED IN EGG-BATTER, IN A WHITE WINE LEMON SAUCE
18.00
20.00
24.00
MUSSELS .................................................................................................................................................................
OR CALAMARI
..........................................................................................................................................................
OR SHRIMPS
...........................................................................................................................................................
SAUTEED IN A SCAMPI OR FRADIAVOLO SAUCE, SERVED OVER CHOICE OF PASTA
16.00
18.00
20.00
DAL MARE ................................................................................................................................................................
SHRIMP, MUSSELS, CLAMS, SCALLOPS, CALAMARI, IN A WHITE OR RED SAUCE, OVER SPAGHETTI
25.00
FILET MIGNON ........................................................................................................................................................
10 oz CUT BEEF TENDERLOIN, WRAPPED IN BACON, SERVED WITH PORCINI MUSHROOMS RISOTTO, GRILLED ASPARAGUS WITH A RED WINE DEMIGLAZE
daily price
STEAK TIPS .............................................................................................................................................................
GRILLED MARINATED STEAK TIPS, SERVED WITH RISOTTO AND STEAMED BROCCOLI
16.00
BISTECCA ALLA GRIGLIA.......................................................................................................................................
GRILLED SIRLOIN STEAK, SERVED WITH RISOTTO AND SAUTEED VEGETABLES

daily price
PORK VALDOSTANO...............................................................................................................................................
BONELESS PORK LOIN, PAN SEARED, WITH SHALLOTS, MUSHROOMS, SPINACH, IN A SHERRY WINE CREAM SAUCE, TOPPED WITH MOZZARELLA AND PROSCIUTTO, SERVED WITH PASTA
18.00
   
SIDE ORDERS AND SUBSTITUTIONS  
PASTA OIL AND GARLIC......................................................................................................................................... 4.00
RISOTTO .................................................................................................................................................................. 4.00
GNOCCHI ................................................................................................................................................................. 4.00
FUSILLI ..................................................................................................................................................................... 4.00
SPINACH .................................................................................................................................................................. 3.00
ASPARAGUS ............................................................................................................................................................ 3.00
RABE ......................................................................................................................................................................... 5.00
   
   
PASTA AND SPECIALTIES  
SPAGHETTI PUTTANESCA ...................................................................................................................................
SPAGHETTI TOSSED IN A TOMATO SAUCE WITH ANCHOVIES, CAPERS, OLIVES AND HOT PEPPER
15.00
PENNE AMATRICIANA ............................................................................................................................................
PENNE, TOSSED IN A SAUCE OF ONIONS, PANCETTA, TOMATO SAUCE
15.00
BOLOGNESE ...........................................................................................................................................................
PASTA OF YOUR CHOICE, TOSSED WITH MEAT SAUCE
16.00
LOBSTER RAVIOLI ..................................................................................................................................................
LOBSTER FILLED RAVIOLI, IN A TOMATO-CREAM SAUCE
17.00
PUMPKIN RAVIOLI ..................................................................................................................................................
PUMPKIN FILLED RAVIOLI, IN A CREAM SAUCE WITH ASPARAGUS AND ROASTED PEPPERS
17.00
GNOCCHI SORRENTO...........................................................................................................................................
BAKED IN A FRESH MARINARA SAUCE, TOPPED WITH MOZZARELLA CHEESE
16.00
FUSILLI PUGLIESI ..................................................................................................................................................
HOME-MADE FUSILLI, WITH BROCCOLI RABE, SAUSAGES, OIL AND GARLIC SAUCE
16.00
RISOTTO VEGETALE .............................................................................................................................................
WITH ONIONS, MUSHROOMS, ROASTED PEPPERS, SPINACH, IN SHERRY WINE SAUCE
18.00
SPAGHETTI ALLO SCOGLIO .................................................................................................................................
MINCED SHRIMP, SCALLOPS, CALAMARI, BABY CLAMS,MUSSELS, SAUTEED IN A WHITE WINE GARLIC AND CHUNKS OF TOMATOES SAUCE, A TOUCH OF CREAM
22.00
CHICKEN ..................................................................................................................................................................
SHRIMP
....................................................................................................................................................................
SCALLOPS
...............................................................................................................................................................
ALLA FRUTTA

MIXED DRIED FRUIT IN A MANGO SAUCE-LEMON SAUCE, SERVED OVER CAPELLINI
18.00
19.00
22.00
LOBSTER MAC & CHEESE ...................................................................................................................................
LOBSTER MEAT, IN A CHEESE SAUCE, TOSSED WITH FUSILLI PASTA, TOPPED WITH BREAD CRUMBS AND CHEDDAR CHEESE
18.00
LOBSTER .................................................................................................................................................................
LOBSTER MEAT, SAUTEED IN A ROASTED GARLIC CREAM SAUCE, WITH ASPARAGUS, ROASTED PEPPERS,
ARTICHOKE HEARTS, TOSSED WITH HOME-MADE FUSILLI

25.00
 
GOVERNMENT WARNINGS:
CONSUMING RAW OR UNDERCOOKED MEATS AND EGGS, MAYBE HAZARDOUS TO YOU HEALTH
PLEASE INFORM YOUR SERVER OF ANY-ONE WITH FOOD ALLERGIES
 
 
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