Zagat

cold timballo shaved parmigiano, artichoke harts, arugula, sundreied tomatoes roasted peppers, mushrooms

prosciutto, mozzarella cheese, grana padano, mortadella, sopressata, roasted peppers and olives

eggplant carpaccio, balsamic vinegar and extra virgin olive oil

fried calamari tomato sauce with a hint of heat

paper thin slices of peppers crusted filet mignon, arugula, shaved parmigiano and lemon dressing

minature crab cakes, frisse, corn, fried capers, fennel, roasted peppers and spicy sause

imported buffalo mozzarella, beefsteak tomatoes & balsamic reduction

baby seppia (tender squid) herb crusted and baked

sliced peppercrusted tuna with frisse, fennel, roasted red peppers, fried capers, garlic crutons and ginger mustard sauce

stuffed artichoke hearts, baked in fresh tomato sauce

paper thin slices of wild boar, mesculin, marinated eggplant, cherry tomato and drizzeled with pear wine reduction

sliced raw baby octopus, roasted peppers, sundried tomatoe and marinated eggplant

sliced raw baby seppia, frisse and lemon dressing

cucumbers, tomatoes and balsamic dressing

baby greens, cherry tomatoes, berries, honey toasted walnuts and balsamic dressing

pear poached in red wine, with cinnamon sticks, served with arugula, gorgonzola cheese, bacon, walnuts and lemon dressing

orange, fennel, mixed wild berries and balsamic dressing

grilled chicken, shrimp, cucumbers, peppers, tomatoes, olives, feta cheese lemon dressing

the original vegetable soup

pasta and beans

stewed swiss chards in vegetable broth, cherry tomatoes and parmigiano cheese

baby broccoli rabe with baked white beans

bitter greens with fava beans puree

braised squash with potatoes, garlic and extra virgin olive oil

sauteed broccoli rabe with garlic & olive oil

with stuffed baby squid (seppia) in tomaote sauce

large tortellini stuffed with monk fish and flavored with crab meat in a ginger lemon cream sauce

short ribbons of homemade whole wheat pasta, raspberry vodka, porcini mushrooms, splash of tomato sauce , shallots and sage

red spaghetti with artichoke olive pesto

large rigatoni with beef cheeks, fresh ground tomatoe and spices

wide ribbons of pasta, more di gelsi, pinoli nuts, amarena, raspberry vodka, blueberry grappa, asiago cheese, and fresh mint leaf

layers of wide ribbons pasta, bechamel, meat ragu, and parmigiano reggiano

tiny pasta shells, cauliflower, red onion, garlic, capers, anchovies, olives, shrimp and broccoli

earlobe shaped pasta with traditional mediterranean ragu

risotto with mixed seafood (clams, mussels, calamari, sea scallops and shrimps)

lobster ravioli in a pink cognac sauce

priest strangler pasta with cherry vodka and wild boar ragu

pasta with eggplant, tomato sauce, and fresh mozzarella cheese gratine

roasted fillet of sea bream, red medierranean shrimp, porcini mushrooms and grilled potatoes

stewed rabbit with mushrooms in a white wine sauce

red snapper, striped bass, monk fish, shrimps, mussels, clams, scallops and calamari in a fish broth

char grilled sirloin steak with roasted potatoes and vegetables

chicken pieces on the bone sauteed with garlic, rosemary, lemon juice and a splash of white wine

fillet of stripped bass with scallions, olives, cherry tomatoes, fresh herbs in a white wine sauce

oven roasted porgie, crusted with herb bread crumbs, roasted potatoes and vegetables

grilled tender rib veal chop, red wine reduction, drizzeled with vincotto, spinkled black truffles, mashed potatoes and swiss chard

roasted monk fish, caper berries in a white wine and lemon sauce

beef rollatini, flavored garlic, parmigiano, parsley, cooked in a tomatoe sauce, served with homemade garganelli pasta

grilled tender rib lamb chops, grilled scallions and potatoes

organic fed turkey ossobuco, braised in fresh tomatoes, white wine and herbs served with olive leaf shaped pasta

spongy and tender strips of honey comb tripe, carrots, celery, rosemary, sage, onion, diced tomato and fresh green peas

grilled atlantic salmon served in a nest of julienne vegetables and roasted potato

red snapper filet in parchment paper with fresh herbs, snow peas, zucchini, rosemary, mushrooms and cherry tomatoes

veal scallopini with sage fresh artichoke gaeta olives