Dinner Menu

Pizza Rossa

REGINA MARGHERITA 16.
Italian classic, San Marzano tomato sauce, fresh mozzarella + fresh basil leaves.

SALAMINO PICCANTE 17.
San Marzano tomato sauce, oregano, mozzarella, chili flakes + spicy imported
Calabrese salami.

SALSICCIA 18.
San Marzano tomato sauce, mozzarella, mild italian sausage, mushrooms, roasted peppers, sweet onions + crumbled gorgonzola cheese.

GENOVESE CON POLLO 17.
San Marzano tomato sauce, mozzarella, chicken, fresh basil pesto, red onions.

VEGETARIANA 17.
San Marzano tomato sauce, mozzarella, goat cheese, zucchini, mushrooms, eggplant, yellow squash, roasted bell peppers, sun dried tomatoes.

FUNGHI + OLIVE 16.
San Marzano tomato sauce, mozzarella, fresh mushrooms + assorted olives.

QUATTRO GUSTI 17.
San Marzano tomato sauce, mozzarella, parmacotto ham, artichokes, fresh mushrooms.

PROSCIUTTO + RUCOLA 18.
San Marzano tomato sauce, fresh mozzarella, prosciutto crudo di Parma, arugula, shaved pecorino Romano cheese.

SUPREMA 24.
Tomato-meat sauce, mozzarella, crumbled sausage, pepperoni, chopped meatballs and ham.

Pizza Bianca

AI POMODORINI 17.
Mozzarella, panna, cherry tomatoes, fresh arugula and shaved pecorino Romano.

4 FORMAGGI 18.
Fresh mozzarella, panna, smoked gouda shaved pecorino Romano and thinly sliced Speck (smoked prosciutto).

BIANCA NEVE 17.
Mozzarella, panna, creamy goat cheese, crispy pancetta (italian bacon) and fresh mushrooms.

SVIZZERA 18.
Fresh Mozzarella, panna, pesto sauce, Swiss cheese, red onions, crumbled italian sausage.

SUB GLUTEN FREE CRUST +5

All pizza are cooked at 850 degrees for 30-60 seconds in our Authentic Neapolitan Wood fire brick oven made by “Marra Forni” in Napoli Italy

Starters

GARLIC FLATBREAD 8.
Flatbread with garlic and pecorino Romano cheese.

BRUSCHETTA POMODORO 9.
Toasted bread with garlic, tomatoes, fresh basil, extra virgin olive oil.

MOZZARELLA FRITTA 10.
Lightly fried breaded mozzarella served with tomato sauce for dipping.

ROLLINI MELENZANE 12.
Sliced eggplant, stuffed with goat cheese, rolled, baked and finished with mozzarella in a basil pesto.

SAUSAGE FLATBREAD 13.
Flatbread, italian sausage, sweet onions mozzarella, goat cheese.

CALAMARI FRITTI 13.
Lightly fried calamari served with spicy tomato sauce.

CALAMARI LUCIANA 14.
Baby squid sautéed with olive oil and garlic, slow cooked in a light spicy fresh tomato broth.

CARPACCIO DI BUE 16.
Thinly sliced beef carpaccio, shaved pecorino cheese, capers, arugula.
Drizzled with fresh lemon juice & extra virgin olive oil.

Salads

Add: Grilled Chicken +5, Grilled Shrimp +6, Grilled Salmon +7

MISTA 10.
Baby mixed greens, cherry tomatoes, tossed in a balsamic vinaigrette.

PERE 16.
Baby mixed greens, fresh sliced pears, caramelized walnuts, crumbled gorgonzola cheese tossed in a raspberry vinaigrette

ITALIANA 16.
Chopped mixed lettuce, garbanzo and cannellini beans, roma tomatoes, provolone cheese, red onions, cucumbers, peperoncinis tossed in a creamy italian vinaigrette.

CAPRESE 16.
Fresh mozzarella, vine ripened tomatoes, fresh basil, extra virgin olive oil over mixed greens tossed in balsamic glaze

MELE 16.
Arugula, diced apples, toasted pancetta, walnuts, cherry tomatoes, goat cheese, finished in balsamic vinaigrette.

CESARE 15.
Caesar salad with hearts of romaine lettuce, homemade croutons, anchovies, pecorino romano cheese, caesar dressing.

PANZANELLA 15.
Hearts of romaine, vine ripened tomatoes, cucumbers, bocconcini mozzarella, basil, red onions, croutons, tossed in a creamy italian vinaigrette.

Sides

Baked Asparagus, Steamed Broccoli, Sautéed Spinach, Grilled Zucchini 8.

 Meatballs or Italian Sausage in Tomato Sauce 9.

Traditional pasta

FETTUCCINE ALFREDO 17.
Classic creamy white sauce topped with pecorino romano cheese.

SPAGHETTI & MEATBALLS 17.
Fresh marinara sauce with home made ground beef meatballs.

PAPPARDELLE BOLOGNESE 18.
Wide ribbon egg pasta in a classic slow braised bolognese meat sauce topped
with pecorino romano cheese.

Stuffed Pasta

LASAGNA EMILIANA 18.
Traditional style lasagna, with layers of meat sauce, ricotta cheese, béchamel topped with mozzarella cheese.

RAVIOLI AI FORMAGGI 17.
Ricotta, asiago and mozzarella cheese filled ravioli in a light tomato basil sauce
topped with pecorino romano cheese.

CANNELLONI DI RICOTTA 17.
Baked jumbo tube pasta filled with ricotta cheese in a béchamel spinach cream sauce topped with mozzarella.

GNOCCHI SORRENTINA 17.
Potato dumplings, sautéed in a tomato vodka cream sauce, baked with
mozzarella, topped with fresh basil.

LOBSTER RAVIOLI 21.
Homemade Lobster meat and ricotta cheese Ravioli, nished in a creamy Saffron sauce with cherry tomatoes and langostino meat bites.

Add to any: Grilled Chicken +5  Grilled Shrimp +6
Sub to any above: Gluten Free Pasta +5

Classic Pasta

BUCATINI CACIO+ POMODORO 16.
Signature pasta, tomato basil sauce with lots of fresh pecorino Romano cheese.

BUCATINI BROCCOLI 17.
Signature pasta, garlic, olive oil, broccoli florets, ricotta, sundried tomato in a creamy pecorino Romano sauce.

PENNE PUTTANESCA 17.
Garlic, olive oil, capers, anchovies, and assorted Italian olives, in a light spicy tomato basil sauce. Finished with pecorino Romano.
PENNE PUGLIESI 18.
Garlic and olive oil with crumbled sausage, sundried tomatoes and broccoli florets sautéed with pecorino  Romano.
CAPELLINI ALLA CHECCA 17.
Garlic, extra virgin olive oil, diced roma and San Marzano tomatoes, fresh basil.
BUCATINI AMATRICIANA 17.
Signature pasta, onions, olive oil, garlic, imported pancetta, in a spicy tomato sauce, with pecorino Romano.
TRENETTE PESTO E POLLO 18.
Linguini pasta in a homemade pesto basil sauce with sautéed chicken and pecorino Romano cheese.
BUCATINI RUCOLA E MOZZARELLA 18.
Signature pasta, garlic, onions, extra virgin olive oil, arugula, cherry tomatoes, melted mozzarella cheese.
SPAGHETTI CARBONARA 17.
Imported pancetta, garlic, black pepper, pecorino Romano cheese in a creamy egg yolk sauce.
FETTUCCINE POLLO E LIMONE 18.
Sautéed chicken breast, garlic, extra virgin olive oil, lemon zest, white wine in a creamy alfredo sauce.
RIGATONI DEL CONTADINO 18.
sautéed chicken, extra virgin olive oil, garlic, onions, mushrooms, white wine in a tomato cream sauce.
RIGATONI SICILIANA 18.
Mushrooms, roasted bell peppers, garlic, Italian sausage in a tomato basil sauce with pecorino Romano cheese.

Seafood Specialties

LINGUINE ALLE VONGOLE 19.
Garlic, extra virgin olive oil, fresh manila clams in a white wine parsley sauce.

CAPELLINI FRA DIAVOLA 19.
Garlic, olive oil, tiger shrimp in a spicy, fresh marinara sauce.

SPAGHETTI PESCATORA 23.
Olive oil, garlic, shrimp, scallops, salmon, calamari, manila clams, mussels in a light spicy tomato sauce. (Also available in a risotto style)

FETTUCCINE ALLA CREMA DELICATA 21.
Scampi and scallops, sautéed with olive oil, garlic in a white wine creamy Alfredo.

PENNE DELLO CHEF 21.
Onions, olive oil, tiger shrimp, fresh Salmon chunks and cherry tomatoes, sautéed in a vodka tomato cream sauce.

TAGLIARINI ARAGOSTA 22.
Linguini with garlic, olive oil, cherry tomatoes lobster meat and scallops sautéed in  in a white wine light tomato spicy sauce.

SALMONE ALLA GRIGLIA 26.
Grilled fresh Salmon fillet drizzled with extra virgin olive oil and herbs. Served with sautéed steamed broccoli florets.

CACIUCCO DI MARE 34.
Fresh fish stew made with mixed seafood in chunks, calamari, clams, mussels, in a saffron tomato spicy broth. Served with toasted garlic Crostini bread.

House Specialties

EGGPLANT PARMIGIANA 19.
Baked eggplants layered with fresh marinara sauce, pecorino romano and basil. Finished with melted mozzarella and served with fettuccine alfredo.

POLLO AI FERRI 20.
Fresh grilled chicken breast drizzled with olive oil and fresh herbs. Served with roasted potatoes and sautéed baby spinach.

POLLO VESUVIO 21.
Pan Seared and baked chicken breast with cherry tomatoes and melted mozzarella in a light tomato oregano sauce. Served with a side of penne tomato cream sauce.

POLLO PARMIGIANA 21.
Breaded chicken breast, lightly fried and baked with fresh tomato sauce, mozzarella and parmesan cheese. Served with fettuccini in a creamy garlic Alfredo sauce.

POLLO MARSALA 21.
Pan seared Chicken breast sautéed with mushrooms, raisins in a Marsala wine sauce. Served with a side of penne olive oil and garlic.

VITELLO FUNGHI 24.
Veal scaloppini sautéed in a wild mixed mushroom demi glaze reduction sauce. Served with sautéed baby spinach and roasted potatoes.

VITELLO LIMONE 23.
Veal scaloppini sautéed in a lemon and white wine caper sauce. Served with sautéed linguine with garlic and olive oil.

VITELLO VALDOSTANA 25.
Veal Scaloppini sautéed in a Chianti wine cream sauce and finished with Prosciutto slices, fresh sage and melted Provolone cheese. Served with a side of penne tomato cream sauce.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.