Contadina Alla Nonna Sauteed Broccoli Rabe

Served with sweet Italian sausage finished in a light garlic white wine sauce.

Frittura di Calamari Lightly Breaded and Fried Calamari

Served with hot or sweet marinara sauce.

Mozzarella in Carrozza Breaded

Served with fresh mozzarella cheese lightly fried and served in a plum tomato sauce.

Cozze Allo Scoglio Pan Seared New Zealand Mussels

Served with bell peppers, scallions, cherry tomatoes and finished in garlic white wine sauce.

Melanzane Ripiene Sliced and Breaded Eggplant Stuffed

Served with prosciutto, fresh mozzarella and basil and served in a marinara sauce.

Funghi alla Francesca Marinated

Served with baked mushrooms stuffed with ground sausage, spinach, fresh mozzarella cheese and fresh herbs finished in a cream pesto sauce.

Calamari Alla Calabrese Fried Calamari Tossed

Served with fresh roasted peppers, sun dried tomatoes and scallions finished in a light balsamic demiglaze sauce.

Bruschetta Alla Boscoiola Sliced

Served with grilled Italian focaccia topped with diced fresh tomatoes, diced red onions, garlic, basil and olive oil.

Pomodori del Giardino A Combination

Freshly diced tomatoes, sharp provolone cheese, red onions, basil, scallions and cucumbers finished in an olive and fresh herbs dressing.

Ive Antipasto Misto A Platter of Prosciutto di Parma

Soppresatta, mortadella fresh mozzarella, sharp provolone, roasted red peppers, sliced fresh tomatoes and green olives topped with olive oil and basil.

Mozzarella Alla Caprese

Homemade fresh mozzarella cheese topped with sliced fresh tomatoes, basil, olive oil and balsamic vinaigrette over a bed of baby arugula.

Zuppe del Giomo

Pasta e fagioli-minestrone - zuppa di pollo.

Insalata di Cesare Romaine Lettuce Tossed

Served with shaved parmigiano cheese and croutons finished in a creamy homemade Ceaser dressing.

Insalata Tre colore Radicchio

Baby arugula, andavia and cherry tomatoes finished in a balsamic vinaigrette.

Insalata Mista Romaine Lettuce Tossed

Served with fresh tomatoes, cucumbers, green olives, roasted peppers and red onions, topped with grilled zucchini, portobello mushrooms, yellow zucchini and fresh mozzarella cheese in a house dressing.

Insalata Monviso Baby Arugula Topped

Served with sliced prosciutto, roasted red peppers, fresh mozzarella, red onions, artichoke hearts and green olives finished in a balsamic and olive oil dressing.

Insalata Picasso Spring Mix Lettuce Tossed

Served with dried cranberries, sliced almonds and Gorgonzola cheese topped with grilled sea scallops and finished in a balsamic and olive oil dressing.

Penne alla Grotta Penne Pasta

Served with diced chicken breast, artichoke hearts, fresh diced tomatoes, fresh broccoli and scallions finished in a garlic white wine sauce.

Gnocchi Alessandra Potato Pasta

Served with diced onions, diced tomatoes and basil topped with fresh mozzarella cheese finished in a garlic pesto white wine sauce.

Tortellini Alla Picasso Jumbo Cheese Filled Tortellini

Served with diced chicken breast, peas and portobello mushrooms finished in a cream Alfredo sauce.

Rigatoni alla Genovese Portobello Mushrooms

Sweet Italian sausage and basil finished in a light plum tomato sauce.

Rigatoni Alla Vodka Pan Seared Diced Pancetta

Scallions, basil and peas finished in a vodka pink cream sauce.

Fusilli Alla Daniella Pan Seared Jumbo Shrimp

Served with sun dried tomatoes and scallions finished in a garlic white wine pesto sauce.

Farfalle Rustiche Bow Tie Pasta

Served with portobello mushrooms, fresh sliced eggplant and sun dried tomatoes tossed with baby arugula and finished in a light pesto demiglaze sauce.

Linguine alle Vongole Pan Seared Clams Sauteed

Served with garlic white wine sauce or in a plum tomato basil sauce.

Cappellini Alla Briatico Cappellini Pasta

Served with calamari, smoked salmone, black mussels, broccoli rabe, cherry tomatos and scallions finished in a garlic white wine sauce.

Ravioli alla Aragosta Ravioli Stuffed

Served with lobster meat served with shitake mushrooms, porcini mushrooms, scallions and basil finished in a cognac pink sauce.

Risotto alla Pescatore Pan Seared Jumbo Shrimp

Black mussels, clams, calamari and sea scallops tossed with Arborio risotto finished in a light pomodoro sauce.

Risotto della Principessa Pan Seared Jumbo Shrimp

Sun dried tomatoes, asparagus and scallions tossed with Arborio risotto finished in a light champagne cream sauce.

Fettuccini al Fredo A Rich Blend of Parmigiano Cheese

Served with butter and fettuccini finished in a light cream sauce.

Penne al Forno Penne Pasta Tossed

Served with pomodoro sauce, ricotta cheese and parmigiano cheese topped with melted mozzarella cheese.

Spaghetti alla Puttanesca Pan Seared Anchovies

Served with black olives, sweet capers, red onions and basil finished in a plum tomato sauce over spaghetti.

Spaghetti Alla Carbonara Pan Seared Diced Pancetta

Scallions, basil, parsley, blended eggs and parmigiano cheese.

Lasagna alla Mamma Homemade Lasagna Stuffed

Served with sausage, ground beef, ricotta and mozzarella cheese served in a plum tomato sauce.

Pollo alla Marsala Pan Seared Chicken Breast

Served with shitake mushrooms and porcini mushrooms finished in a homemade marsala demiglaze sauce.

Pollo alla Francese Pan Seared Chicken Breast

Dipped in egg batter and sauteed until golden brown finished in a lemon white wine sauce.

Pollo alla Michele Pan Seared Chicken Breast

Served with sun dried tomatoes, roasted peppers, artichoke hearts and basil finished in a garlic white wine sauce.

Pollo alla Cacciatora Pan Seared Chicken Breast

Served with sweet Italian sausage, portobello mushrooms, caramelized onions, bell peppers and basil finished in a pomodoro sauce.

Pollo Alla Alessandra Pan Seared Chicken Breast

Served with sun dried tomatoes and portobello mushrooms topped with fresh mozzarella cheese finished in a marsala demiglaze sauce.

Pollo alla Veneziana Pan Seared Chicken Breast

Served with caramelized onions, roasted peppers and walnuts topped with fresh mozzarella cheese and finished in a balsamic demiglaze sauce.

Pollo alla Milanese Lightly Breade

Fried chicken breast topped with baby arugula, sliced red onions and fresh tomatoes finished in a balsamic vinaigrette dressing.

Pollo alla Parmigiana Lightly Breaded

Fried chicken breasts served in a tomato sauce and topped with melted mozzarella cheese served over penne pasta.

Vitello Alla Milanese Lightly Breaded

Fried veal cutlets tossed with baby arugula, sliced red onions and fresh tomatoes finished in a balsamic vinaigrette dressing.

Vitello Alla Parmigiana Lightly Breaded

Fried veal cutlets served in a tomato sauce and topped with melted mozzarella cheese served over penne pasta.

Vitello Alla Marsala Pan Seared Veal Cutlets

Served with porcini mushrooms and portobello mushrooms finished in a homemade Marsala demiglaze sauce.

Vitello al Limone Pan Seared Veal Cutlets

Served with sweet capers, artichoke hearts, scallions and cherry tomatoes finished in a lemon white wine garlic sauce.

Vitello alla Saltimbocca Pan Seared Veal Cutlets Topped

Served with sliced prosciutto and fresh melted mozzarella cheese served over sauteed spinach finsihed in a light demiglaze sauce.

Vitello alla Pizzaiola Pan Seared Veal Cutlets

Served with fresh garlic, portobello mushrooms, black gaeta olives, red onions and basil finished in a pomodoro sauce.

Vitello alla DeLuca Baked Veal Cutlets Stuffed

Rolettini style with prosciutto, fontina cheese, ground sausage and fresh herbs finished in a brandy pink sauce.

Vitello alla Griglia Marinated

Grilled veal cutlets topped with sauteed broccoli rabe and cannellini beans finished in a garlic white wine sauce.

Vitello Alla Francese

Pan seared veal cutlet dipped in egg batter and sauteed until golden brown finished in a lemon white wine sauce.

Vitello di Sorrentino Pan Seared Veal Cutlets Topped

Served with sliced grilled eggplant, roasted peppers and melted Gorgonzola cheese finished in a light demiglaze.

Gamberoni Fra Diavolo Pan Seared Jumbo Shrimp

Served with scallions, garlic and basil finished in a plum tomato sauce over linguine in either a hot or sweet sauce.

Calamari Fra Diavolo Pan Seared Calamari

Served with scallions, basil and garlic finished in a plum tomato sauce over linguine in either a hot or sweet sauce.

Calamari Fra Diavolo Pan Seared Calamari

Served with scallions, basil and garlic finished in a plum tomato sauce over linguine in either a hot or sweet sauce.

Gamberi alla Lorenzo Pan Seared Jumbo Shrimp

Served with bell peppers, cherry tomatoes, scallions, red onions and broccoli rabe finished in a garlic white wine sauce over cappellini.

Salmone Alla Recchelina Blackened

Pan seared salmone served with sea scallops, shitake mushrooms and asparagus finished in a brandy pink cream sauce over risotto.

Cappasanta alla Picasso Pan Seared Sea Scallops

Served with roasted peppers, sun dried tomatoes, artichoke hearts and garlic finished in a balsamic demiglaze sauce.

Zuppa di Pesce Pan Seared Jumbo Shrimp

Black mussels, clams, calamari, sea scallops, scallions, basil and garlic finished in a plum tomato sauce over linguine.

Beverages

S. Pellegrino