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A sampler oI fve vegetarian pastas/frst plates, (CheI`s choice)
13 per person, minimum oI 2 people per table
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A sampler oI three oI our salads (CheI`s choice)
11
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A sampler oI three oI our house steaks* (CheI`s choice)
32

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A sampler oI Iour oI our house made desserts
10
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A sampler oI Iour cheeses
14

*All meats are steroid/hormone-free and grass-fed. Consuming raw or
undercooked meats, poultrv, seafood, shellhsh, or eggs mav increase the risk
of food-borne illness.

A maximum of three (3) credit cards will be accepted per table.

Parties of or more are subject to a 2" gratuity on the pnal bill.

Freddi/Cold Antipasti
Antipasto Toscano
An assortment of salami, prosciutto, fennel sausage
and cheese on a bed of mixed greens
14
Carpaccio di Bresaola
of arugula, topped with sliced Parmesan cheese and
olive oil
15
Carpaccio di Salmone
Sliced smoked salmon on a bed of arugula, garnished
with buttercurls, green peppercorns, lemon juice, and
olive oil
16
Antipasti Caldi/
Hot Appetizers
Strozzapreti al Pomodoro
Fresh ricotta cheese and spinach balls hand-rolled
and baked in our house tomato sauce, then topped
with Parmesan cheese
13
Strozzapreti al Radicchio Rosso
Fresh ricotta cheese and spinach balls hand-rolled
and baked in our house tomato sauce and Italian red
cabbage, then topped with Parmesan cheese
14
Parmigiana al Forno
Grilled eggplant, baked in our house tomato sauce,
and Parmesan cheese
13





Insalate/Salad
Insalata Caprese
Sliced tomato and imported mozzarella dibuffala,
topped with basil and drizzled with olive oil, salt
and pepper
12

Insalata Greca
Chicory, tomatoes, black olives, cucumber,
scallions, feta cheese, salt, pepper and olive oil
8
Insalata Pollo
Chicken breast, mixed greens, cherry tomatoes,
and capers
9
Insalata Finocchio
Shaved fennel with pine nuts, radicchio,
Parmesan cheese, olive oil, salt and pepper
8


Zuppa/Soup
Zuppa del Giorno
Soup of the day: Tuscan soup made fresh daily
8
Antipasti/Appetizers
Riso al Gorgonzola e Martini
Arborio rice sauted in gorgonzola with a
touch of dry vermouth
14

Arborio rice with artichoke, garlic and parsley
14


Riso Sugo Verde
Arborio rice with parsley, basil and rosemary
13


Riso ai Funghi Porcini
Arborio rice with sauted porcini mushrooms,
a touch of garlic and parsley
14


Bowtie pasta with pumpkin zucchini, garlic,
Farfalline alla Zucca/Zucchini
or
rosemary and a touch of Parmesan cheese
12


Farfalline ai Funghi Porcini
Bowtie pasta with sauted porcini mushrooms,
garlic, parsley and a touch of Parmesan cheese
15



Rigatoni alla Melanzane
Tube-shaped pasta with a tomato and eggplant sauce,
mozzarella and Parmesan cheese
14



Maccheroni alla Vodka
Little penne pasta in vodka sauce with a touch
of tomato sauce
14

Maccheroni al Gorgonzola
Little penne pasta in a light gorgonzola sauce
14

Lumaconi ai Broccoli
Seashell-shaped pasta in a light broccoli sauce
13

Fussilli Corti agli Spinaci
Short corkscrew pasta in a light spinach sauce
13


Fussili Lunghi alla Fiaccheraia
Long fussili pasta in a spicy tomato sauce with a
touch of garlic
13






Fussili Lunghi al Mascarpone e
Funghi
Long fussili pasta sauted with porcini mushrooms
and mascarpone cheese
15




Topini al Gorgonzola
Gnocchi with a light gorgonzola cheese sauce
15
Topini al Radicchio Rosso
Gnocchi with our house-made tomato sauce,
Italian red cabbage, mascarpone and Parmesan cheeses
15

Cannelloni Mascarpone e Funghi
Porcini mushrooms with mascarpone rolled in fresh
pasta, baked in a bowl with our house-made tomato
sauce, bchamel and Parmesan cheese
15
Cannelloni Ricotta e Spinaci
Spinach and fresh ricotta rolled in fresh pasta, baked
in a bowl with our house-made tomato sauce, topped
with bchamel and Parmesan cheese
14
Primi Piatti
Fussili Lunghi alla Contadina
with a touch of Parmesan cheese
13
Long fussili pasta with a vegetarian ragu, finished
Fussili Lunghi ai Pepperoni
Long fussili pasta with a tomato and bell pepper sauce,
14
finished with a touch of cream
16
bowtie pasta tossed with diced swordfish,
green pepper corns, and fresh tomato
Farfalline Pesce Spada
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Hand-carved New York steak grilled and served on a
bed oI Iresh arugula
24
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Hand-carved New York steak sauteed and topped with
a green peppercorn, brandy, Dijon mustard and cream
sauce
25
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A hand-carved fllet mignon topped with a balsamic
vinegar glaze
29
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A hand-carved flet mignon topped with a blueberry
sauce
29
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Grilled, sliced New York steak, served on a bed oI
arugula topped with olive oil, rosemary, and
peppercorns
27
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Grilled, sliced New York steak, served on a bed oI
arugula with cherry tomatoes, shaved Parmesan cheese
and olive oil
28
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Grilled, sliced New York steak, with porcini mush-
rooms
30
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A hand-cut veal chop grilled and served on a bed oI
Iresh arugula
25

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A hand-cut veal chop sauteed in a porcini mushroom,
white wine and garlic sauce
29



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Grilled Chicken breast on a bed oI arugula, served
with cherry tomatoes
16
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Sauteed chicken breast topped with a porcini
mushroom, garlic and white wine sauce
19
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Sauteed chicken breast with a Port wine and light
cream sauce
18
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Sauteed chicken breast with garlic, parsley and Italian
artichokes
18

All meats are organically-raised and grass-fed.

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Roasted potatoes with rosemary and garlic
6
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Red Italian cabbage baked in our house tomato sauce
and bechamel, topped with Parmesan cheese
9
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Assortment oI lightly-Iried vegetables
9
All entrees are served a la carte

A maximum of three (3) credit cards will be accepted per table.

Parties of or more are subject to a 2" gratuity on the pnal bill.