ALWAYS AVAILABLE 12
“Spaghetti “ with cherry tomatoes, basil, pomodoro and parmesan
“Pasta Bolognese” in a traditional slow roasted meat sauce
LE PASTE
Gnocchi alla Sorrentina 14
House made potato dumplings in a Neapolitan style tomato sauce
tossed with fresh Mozzarella
Rigatoni alla Buttera 15
Short tubular pasta with Italian sausage and
sweet peas in a light cherry tomato cream sauce
Bucatini alla Amatriciana 14
Imported Italian pasta with pancetta and caramelized onions
in tomato sauce with Pecorino cheese
Linguine Sinfonia del Mare 16
Imported pasta with clams, squid, shrimp, and scallops
in a garlic white wine and cherry tomato sauce
Ravioli Toscani 15
House made ravioli stuffed with fresh Ricotta cheese and spinach
and finished with Bolognese or Marinara sauce
Lasagna Emiliana 14
Classic lasagna with Bolognese ragout, béchamel sauce and Parmesan au gratin
Cannelloni al Forno 14
House-made manicotti stuffed with braised veal and swiss chard
finished with béchamel and tomato au gratin
MARE E TERRA
Polla alla Parmigiana 15
Classic breaded chicken parmesan served with spaghetti marinara
Costoletta di Maiale al Ripiena 20
Pan-roasted pork chop stuffed with spinach, prosciutto, and Asiago cheese
served with mashed potatoes
Salmone Piccata 17
Seared salmon over sautéed spinach in a lemon, caper, butter sauce
Pesce Arrosto 22
Whole roasted fresh fish of the day served Mediterranean style
Pollo Farcito 16
Stuffed chicken breast with goat cheese, pine nuts, and herbs, wrapped in prosciutto
served with a demi sauce and roasted potatoes
Fiorentina D’ Estate 21
12oz grilled rib-eye with a brandy and green peppercorn sauce, roasted potatoes
and sautéed spinach
Caciucco 19
Livorno style seafood stew with herbs, white wine, and cherry tomatoes
Pollo Marsala 15
Sauteed chicken scallopine with Marsala wine sauce and mashed potatoes
Gamba d’Agnello 18
Boneless slow-braised lamb shank over cavatelli pasta
Saltimboca di Maiale 17
Pork tenderloin scallopine pan roasted with prosciutto and sage
and served with roasted potatoes in a shallot, white wine, veal jus
