Dinner Menu
Lunch Menu | Sunday Brunch | Dessert Menu
Misticanza Selvatica
A variety of exotic field greens, Sprouts, Sunflower Seeds with homemade
Lemon Mustard Dressing
8.95
Tricolore Insalata
Arugola, Endive, and Radicchio with
Shaved Parmigiano and Homemade
Balsamic Dressing.
9.95
Cestino di Parmigiano
Basket made of fresh Parmigiano Cheese,
filled with mixed field greens, Prosciutto, Goat Cheese and Tomato with Homemade Lemon Mustard Dressing.
13.95
Carpaccio di Bresaola
Thinly Sliced Bresola (Italian Beef), Arugola
and Shaved Parmigiano, drizzled with Lemon Juice and Extra Virgin Olive Oil
13.95
Antipasti
Calamari alla Griglia
Fresh grilled Calamari, Endive, Radicchio,
and Tomato served with Basil Pesto
12.95
Canneloni di Vitello
Pasta filled with tender Veal Cheeks with a Bechemel Truffle Sauce
10.95
Antipasto Misto
Cold Antipasto of Italian meats, Cheeses
and Marinated Vegetables
13.95
Gamberi con Cannellini
Jumbo shrimp sautéed with Cannellini Beans,
chopped fresh Tomato, Fresh Herbs, Olive
Oil, and a touch of aged Balsamic
13.95
Polpettine di Granchio
Crab Cakes with Roasted Red Pepper
Aioli dipping sauce.
13.95
Zupetta di Cozze
Soup of fresh Mussels, Spring Vegetables,
and Saffron Broth
9.95
Ribollita
Classic Tuscan Soup of white beans, Tuscan Cabbage, and fresh vegetables served over Thick Crust Sliced Bread
9.95
Risotto
Italian Arborio Rice prepared daily.
All entrees are served with potato
and vegetable.
Substitutions may be made at the
chef’s discretion.
$1.00 extra will be added for split orders.
18% Gratuity will be added for parties
of 6 or larger.
Buon Appetito
Rossano and Maureen
Penne al Ragu Toscano
Penne pasta with homemade Tuscan Meat Ragu
(also available with tomato basil sauce)
15.95
Spaghettini alla Primavera
Spaghettini Pasta with Spring Vegetables
in a light Tomato or Garlic and Oil sauce
15.95
Lasagna Tuscana
Traditional Tuscan style Lasagna with Meat Ragu and Bechamel
16.95
Ravioli di Magro
Homemade Ravioli stuffed with Spinach and
Ricotta sautéed with Butter and Fresh Sage
17.95
Ravioli di Zucca
Homemade Ravioli stuffed with Butternut Squash and Ricotta with a light
Tomato Herb Sauce
17.95
Ravioli d’Aragosta
Homemade Ravioli stuffed with Lobster and served with a Tomato, Shrimp and
Lobster Sauce.
20.95
Garganelli al Ragu di Anatra
Hand rolled tube Pasta with savory
Tomato Duck Ragu
16.95
Spaghettini con Gamberi
Spaghettini Pasta tossed with fresh Shrimp,
flavored with Garlic and Herbs, crushed
Red Pepper, and Extra Virgin Olive Oil
18.95
Trio Pasta
Chef's selection of three specialty pastas
19.95
Salmone alla Mostarda
Organic King Salmon sautéed with white wine
and drizzled with Chive, Dijon Mustard Sauce
23.95
Ippogrosso di Toscana
Halibut sautéed with White Wine and Fresh Herbs served with a Herb-infused Chick Pea Puree, a touch of Taggiasca Olive Puree, topped with Fried Leeks
26.95
Zuppa di Pesce
Shrimp, Calamari, Mussels, and Fish in a Light Tomato Broth served with Linguini
24.95
Petto dArrosto
Boneless farm Raised Organic Chicken roasted with Herbs with Wild Mushroom Risotto
20.95
Pollo Alla Valdiniovole
Chicken breast stuffed with Asparagus,
Smoked Mozzarella, and Prosciutto with
a light Truffle Cream Sauce
21.95
Agnello alla Garfagnana
Whole Rack of Lamb Encrusted with
Mustard and bread crumbs with White Wine, Porcini Mushroom Reduction
29.95
Costoletta di Vitello alla Milanese
Veal chop thinly pounded, breaded and fried,
topped with fresh Tomato, Onion, and Arugola,
27.95
Filetto di Manzo al Gorgonzola
Grilled Filet Mignon topped with a Gorgonzola
served with a Barolo Reduction
28.95
