Mozzarella Caprese

Fresh tomato, mozzarella and basil

Carpaccio Di Manzo

Paper‎ thin slices of raw beef with lemon, olive oil and parmesan

Prosciutto E Melone

Prosciutto and melon

Minestrone

Vegetable soup

Zuppa Del Giorno

Soup‎ of the day

Zuppa E Scelta Di Sandwich

Soup and choice of ham, turkey or roast beef sandwich

Insalata Mista

Mixed green salad with balsamic vinegar dressing

Insalata Di Spinaci

Spinach salad with onions, tomato and balsamic vinegar dressing

Insalata Cesare

Caesar salad

Salmone Alla Griglia

Grilled salmon filet

Scaloppine Al Limone E Capperi

Sauteed veal scaloppine with lemon, capers and wine sauce

Petto Di Pollo Alla Sorrentino

Sauteed breast of chicken with slices of tomato, provolone and white wine sauce

Melanzane Parmigiana

Eggplant‎ parmesan

Insalata Cesare Con Pollo

Grilled breast of chicken served on top of caesar salad

Pasta Fresca Di Giorno

Homemade pasta of the day

Lasagne Al Forno

Baked lasagne of crepes with meat sauce and parmesan

Cappuccino

Espresso

Calamari Fritti Con Marinara

Fried squid with marinara sauce

Carpaccio Di Filetto Di Manzo Con Parmigiano E Funghi

Paper‎ thin slices of raw beef with parmesan, mushrooms and olive oil

Prosciutto E Melone

Prosciutto and melon

Buffalo Mozzarella Caprese

Buffalo mozzarella with fresh tomato, basil and olive oil

Carpaccio Di Salmone Con Caperberry E Cipolla

Paper‎ thin slices of raw salmon with caperberries and onions

Scrippelle “ Mbusse “

Crepes with parmesan, fresh pepper and chicken broth

Minestrone

Vegetable soup

Frittatina Di Prezzemolo E Erba Cipollina

Eggs, parmesan cheese, parsley, spring onions, and chicken broth

Insalata Mista

Mixed green salad with balsamic vinegar dressing

Insalata Cesare

Caesar salad

Insalata Di Spinaci Con Cipolla E Pomodoro

Spinach salad with onions, tomato and balsamic vinegar dressing

Fusilli Con Zucchine, Gamberetti E Pomodoro Fresco

Fusilli with olive oil, zucchini, baby shrimp and fresh tomato

Spaghetti Alla Bolognese

Spaghetti‎ with bolognese sauce

Lasagne Di Crespelle Al Forno

Baked lasagne with meat sauce and parmesan

Risotto Ai Funghi

Italian rice with mushrooms, butter and parmesan

Costolette D’ Agnello Alla Griglia

Grilled lamb chops

Scaloppine Di Vitello Marsala

Sauteed veal scaloppine with mushrooms and marsala sauce

Filetto Di Manzo Con Funghi Trifolati

Grilled beef tenderloin served with sauteed mushrooms

Petto Di Pollo Alla Milanese Con Mozzarella Fresca E Pomodoro

Breaded chicken breast with fresh tomato and mozzarella

Salmone Alla Griglia

Grilled salmon fillet

Gamberoni Alla Contadina

Sauteed shrimp with peppers, onions, lemon and wine sauce

Spaghetti with Butter and Parmesan

Spaghetti with Meatballs and Tomato Sauce

Chicken Tenders

Mozzarella in Carrozza

Grilled Cheese Sandwich

Ice Cream

Fixed Price Dinner

Choice of Soup of the Day or Mixed Green Salad

Filetto Di Tilapia Ripieno Di Polpa Di Granchio

Filet of tilapia stuffed with crabmeat, lemon sauce

Vitello Parmigiana

Veal‎ parmigiana

Rigatoni Al Pastore

Rigatoni with mushrooms, ham and pink sauce

Minestrone

Soup of the Day

Mixed Green Salad

Caesar Salad

Roast Beef

Ham

Cheese

Turkey

Grilled Chicken

Lasagne of Crepes

Spaghetti with Meat Sauce

Penne Marinara

Eggplant Parmesan with Tomato Sauce

Grilled Chicken Ceasar Salad

Grilled Salmon

Veal with White Wine Sauce

Chicken with Mushroom Sauce

Tiramisu

Cheesecake

Pinot Grigio, Altana Di Vico ’04

A strong yellow straw color. Dry, well balanced with impression of acacia flowers.

Pinot Grigio, Sartori ’05

Pale‎ gold in color, has a subtle peach nose with some hints of lemon scent. Light to medium bodied, it is dry on the palate.

Pinot Grigio, Sartori ’05

Pale gold in color, has a subtle peach nose with some hints of lemon scent. Light to medium bodied, it is dry on the palate.

Orvieto Classico, Barbi ‘05

Excellent as an aperitif and is a very good compliment to light hors-d’oeuvres and shell fish.

Chardonnay, Grave Il Palu, Friuli ’04

A‎ straw colored wine with golden green tints. At first the bouquet calls to mind fresh pears, apples, peaches which is gradually replaced by a more evolved note of tropical fruit, honey and vanilla.

Chardonnay, Doc Colutta ’04

Light golden yellow in color with an apple and flower scent, very well balanced.

Chardonnay, Camelot ’04

Forward fruit flavors of apple and tropical fruit predominate. A nice creamy texture on the finish with hints of toasty oak.

Chardonnay, Kendall-Jackson Reserve ‘05

Bursting with tropical flavors and aromas of peach and pear layered with butterscotch and subtle toasty oak. This estate grown wine is dry and balanced with a long, light creamy finish.

White Zinfandel, Beringer ’05

Fresh red berry, citrus and melon aromas and flavors. Its well-rounded sweetness works beautifully with spicy foods.

Prosecco, “Spago” Botter

Dry, straightforward easy to drink, recommended before dinner or with hors d’oeuvres.

Prosecco, Gemin

Made from prosecco grapes in the hills of valdobbiadene. It has an intense bouquet accompanied by a full taste.

Rosa Regale, Brachetto D’Acqui D.O.C.G.

A unique red sparkling wine. Soft and appealing, it may be enjoyed as a delicious aperitif, between-meal or after-dinner sparkler. Delightful, vivacious and aromatic with a hint of rose petals and raspberries. An excellent dessert wine.

Merlot, Il Palu Friuli Grave ‘03

Ruby‎ red with an intense nose. It has a dry full flavor with slightly herbaceous undertones. A wine to drink with pasta and seasoned sauces.

Merlot, Sartori ’03

Grown in friuli-venezia, this wonderful ruby red merlot is robust, yet very smooth. Has a soft style with a plum finish.

Cabernet Sauvignon and Sangiovese Col Di Sasso ’03

Col di sasso translates to “stony hill” is a blend cultivated on the rocky slopes of the banfi estate in montalcino, tuscany.

Masi Modello Di Venezie ’03

A medium-bodied, dry red wine with notes of ripe cherry and violets on the nose. Being richly fruity on the palate with well-balanced, smooth tannins.

Streppaticcio, Barbi ’05

Easily goes with various dishes but particularly enhances salami, cheese and grilled meat.

Sangiovese, Germoglio Le Filigare ’04

Great with white meat and soft cheese. Low in tannin and soft with floral perfumes.

Testal, Nicolis ‘03

Made of corvina, merlot and cabernet grapes to a harmonious, well rounded wine.

Chianti, Villa Artimino ’04

Harmoniously velvety, fruity with lightly tannic flavor.

Chianti Classico Riserva Ducale, Ruffino ’02

Ruby red in color. There is an intense and ample aroma with typical sangiovese notes of violet, mature red fruit and plum jam with a delicately spicy finish. The wine is full-bodied and very harmonious with an elegant balance between velvety tannins and notes of mature fruit.

Pinot Noir, Keesha, California ’04

Made from fruit from the prestigious vineyard in sonoma’ russian river valley. It is deep ruby red in color, medium-bodied with moderate acidity and soft tannins. It offers aromas and flavors of black cherry, raspberry, and spice, with well-integrated oak. Richly textured and intense, it is beautifully balanced with a lingering finish.

Zinfandel, Starry Night, Lodi, California ’04

It is a well structured wine with fruit-forward aromas and flavors of blackberries, cherries, pepper, spice and eucalyptus. Deep ruby red in color with bright acidity, it is medium-full body, has a long, tantalizing finish.

Pinot Grigio, Altana Di Vico ’04

A strong yellow straw color. Dry, well balanced with impression of acacia flowers.

Chardonnay, Camelot ’04

Forward‎ fruit flavors of apple and tropical fruit predominate. A nice creamy texture on the finish with hints of toasty oak.

Chardonnay, Grave Il Palu, Friuli ’04

A straw colored wine with golden green tints. The bouquet is of fresh fruit, like apple, pear and peach that evolves to more of tropical fruit and vanilla. Well balanced with aromatic length.

Orvieto Classico, Barbi ‘05

Excellent as an aperitif and is a very good compliment to light hors-d’oeuvres and shell fish.

White Zinfandel, Beringer ’05

Fresh‎ red berry, citrus and melon aromas and flavors. Its well-rounded sweetness works beautifully with spicy foods.

Cabernet Sauvignon and Sangiovese Col Di Sasso ’03

Col di sasso translates to “stony hill” is a blend cultivated on the rocky slopes of the banfi estate in montalcino, tuscany.

Merlot, Grave Il Palu, Friuli ‘03

Ruby red with an intense nose. It has a dry full flavor with slightly herbaceous undertones.

Chianti, Villa Artimino ’04

Harmoniously velvety, fruity with lightly tannic flavor.

Masi Modello Di Venezie ’03

A medium-bodied, dry red wine with notes of ripe cherry and violets on the nose. Being richly fruity on the palate with well-balanced, smooth tannins.