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APPETIZERS
Zucchini Fritti 9.50
Crispy fried zucchini served w/a light tomato dipping sauce
Calamaretti Fritti o alla Griglia 12.50
Tender squid served fried, or grilled w/ red pepper and thyme vinaigrette
Pannino di Melanzane e Caprino 13
Grilled eggplant sandwich filled with warm goat cheese finished w/balsamic vinegar
Bufala e Parma 16
Fresh buffalo mozzarella served with thin slices of Parma ham and roasted peppers
Carpaccio di Manzo 16
Thin slices of rare roast beef w/ arugola, mushrooms, parmigiano & white truffle oil
Crespelle alla Pirata 17.50
Crepes filled w/sautéed lobster served over velvety cream sauce w/a hint of brandy
SALADS
Tricolore 9
Arugola, radicchio, and Belgian endive with our balsamic vinaigrette
Frisse 10
Curley endive with shallots, crispy pancetta and warm champagne vinaigrette
PASTA
100% unprocessed duram wheat flour
Cavatelli Mare e Terra 25.50
Seafood & cannelloni beans w/ white wine
Gnocchi con Aragosta e Zucchine 25.50
Lobster meat, tomatoes & zucchini
Maltagliati can Fave 22
w/ Fava beans, peas, sausage & tomatoes
Ravioli del Giorno MP
Fettuccine al Tartufo con Carciofi 30
w/ Artichoke hearts, speck, tomatoes & sliced Summer Black truffles from Umbria
Linguine San Giovanni 23
Sun-dried tomatoes, shrimp, anchovies, black olives, capers, garlic and oil
Rigatoni alla Vodka 18.50
Capellini con Vongole 24
Angel hair w/ clams, herbs, wine & garlic
ENTREES
Ossobuco con Risotto Milanese 35
Slow braised veal shank w/ root vegetables and red wine, served w/ saffron risotto
Scottadito al Rosmarino 35
Rib lamb chops pan roasted with rosemary, garlic, and extra-virgin olive oil.
Salmone all’Acqua Pazza 24
Baked w/ tomatoes, olives, onions & wine.
Lombata di Vitello 35
Pan roasted loin veal chop with rosemary, garlic, and hot cherry peppers
Bistecca alla Griglia 34
Boneless rib-eye steak grilled to perfection
Cotoletta di Vitello alla Capricciosa 27
Breaded veal cutlet topped w/ arugula & grape tomato salad with fresh mozzarella
Pollo Farcito 25
Chicken breast stuffed w/ spinach, goat cheese & roasted peppers
Vitello Sorrentino 25
Veal topped w/ eggplant, prosciutto, and mozzarella in a delicate white wine sauce
Pollo Scarpariello 21
Boneless chicken breast sautéed with hot cherry peppers and balsamic vinegar
Trotta con Caperi e Limone 24
Boneless Rainbow Trout sautéed with caper berries, lemon and white wine
Branzino alle Erbe 31
Chilean seabass sautéed with white wine, lemon, and fresh herbs
Ippoglosso con Speck e Asparagi 29
Filet of Halibut wrapped w/ smoked ham, sautéed w/ wine, tomatoes & asparagus.
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