DINNER MENU

STARTERS

CALAMARI AFFOGATTI 12

Sautéed Calamari, olives, capers, spicy tomato sauce

POLIPO PORTUGESE 14

Marinated Grilled Octopus, warm balsamic arugula salad 

GAMBERI AL PESTO 14

Grilled Jumbo Shrimp, spinach, prosciutto white bean, herb pesto

ZUPPA DI VONGOLE 12

Steamed baby clams, spicy garlic, olive oil, parsley pinot grigio

COZZE POSILIPO 12

Steamed mussels’ scallions, cherry tomatoes, oregano 

PORTOBELLO SPINACCI 12

Grilled Portobello roasted tomato, sautéed spinach, rosemary

PROSCCIUTTO DI PARMA 12

Melon, gorgonzola, mixed greens balsamic vinaigrette 

MELENZANE E MOZZARELLA 12

Marinated eggplant, fresh mozzarella, tomatoes, roasted pepper, basil pesto 

INSALATA MISTA 8

Baby greens salad, cherry tomatoes 

INSLATA CESARE 8

Classic Caesar salad shredded parmesan 

INSALATA ARUGULA 9

Baby Arugula salad, toasted pine nuts, goat cheese 

PASTA E FAGIOLI 8

Napoli style pasta and bean soup

  

PASTA

  

LINGUINI VONGOLE 18

Baby clams, garlic, white wine 

RAVIOLI 18

Ricotta filled ravioli fresh plum tomatoes, fresh basil

SPAGHETTI PUTANESCA 18

Spaghetti black olives, capers, onions, anchovies, garlic, tomatoes

PAPPARDELLE E FILETTO 22

Brandy flambee Filet tips, shiitake mushrooms   

ORECHIETTE SPINACCI E SALSICIA 18

Spinach, Italian spicy sausage, garlic, olive oil

LINGUINI E CALAMARI 18

Linguini stewed calamari in tomatoes, sweet peppers garlic, olives, capers extra virgin olive oil

RIGATONI ARRABIATTA 18

Spicy plum tomatoes, Italian sausage, garlic, extra virgin olive oil

GNOCCHI SORRENTINO 18

Plum tomatoes fresh mozzarella, basil 

  

MAIN COURSE

  

COSTOLETTA DI VITELLO  38

Center cut veal chop with, Portobello mushroom, Barolo wine

COSTOLETTA DI A’GNELO  38

Rack of lamb, Balsamic mint demi-glace reduction

FILETTO AL BAROLO 36

Beef tenderloin filet, with portobello mushroom and Barolo reduction sauce

VITELLO ASPARAGI  28

Veal scaloppini capers, sundried tomatoes, asparagus 

cherry tomato and pinot grigio 

A'GNELO BRASATO (LAMB SHANK) 32

Slow Roasted Lamb Shank served with risotto 

POLLO SALSICCIA  24

Sautéed chicken breast Italian sausage hot chilies, pinot grigio, rosemary 

DENTICE TOSCANA 28

Fresh snapper pan seared with, capers, cherry tomato, olives,  pinot grigio 

GAMBERI ''FRA DIAVOLO'' 26

Sautéed Jumbo shrimp, spicy tomato sauce, with linguini

SALMONE SCOTESE  26

Scottish Salmon, Spinach, cannellini beans, tomato vinaigrette

  

SIDES

Asparagus - Spinach - Mushrooms - $6