Dinner Menu
Lunch Menu | Sunday Brunch | Dessert Menu
Pre-fixed, pre-theater dinner menu: $32.00
A variety of Exotic Field Greens, Sprouts,
and Sunflower Seeds with homemade
Lemon Mustard Dressing
8.95
Tricolore Insalata
Arugola, Endive, and Radicchio topped with
shaved Parmigiano and homemade Balsamic Dressing
9.95
Cestino di Parmigiano
Basket made of fresh Parmigiano Cheese, filled with
mixed field greens, thinly sliced Prosciutto, Goat Cheese and Tomato. Served with homemade Lemon Mustard Dressing
12.95
Calamari alla Griglia
Fresh grilled Calamari, Endive, Radicchio,
and Tomato served with Basil Pesto
12.95
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
Portobello alla Garfagnana
Portobello Mushroom cap stuffed savory Italian Sausage and Goat Cheese accompanied by a Baby Arugola Salad
13.95
Polpettine di Granchio
Homemade Crab Cakes with roasted Red Pepper Aioli dipping sauce.
13.95
Tartelletta con Grranchio e Asparagi
Jumbo Lump Crabmeat and Asparagus Tart.
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 Cruct Sliced Bread.
9.95
All entrees are served with potato and vegetable.
Substitutions may be made at the chef’s discretion.
Penne al Ragu Toscano
Penne pasta with homemade Tuscan Meat Ragu
(also available with tomato basil sauce)
13.95
Spaghettini alla Primavera
Spaghettini pasta with Spring Vegetables
in a light Tomato or Garlic and Oil sauce
15.95
Ravioli di Magro
Homemade Ravioli stuffed with Spinach and
Ricotta sautéed with butter and Fresh Sage
15.95
Spaghettini con Gamberi
Spaghettini pasta tossed with fresh Shrimp,
flavored with Garlic and Herbs, crushed
Red Pepper, and Extra Virgin Olive Oil
18.95
Ravioli d’Aragosta
Homemade Ravioli stuffed with Lobster and served with a Tomato, Shrimp and Lobster Sauce.
18.95
Pappardelle ai Chinghiale
Homemade Pappardelle pasta with Savory Tomato Wild Boar Sauce.
17.95
Cappellacci alla Zucca
Homemade Pasta stuffed with Butternut Squash Ricotta Served with a Fresh Tomato and Herb Sauce.
18.95
Trio Pasta
Chef's selection of three specialty pastas
18.95
Salmone alla Mostarda
Organic King Salmon sautéed with white wine
and drizzled with Chive, Dijon Mustard Sauce
23.95
Pescatrice di Toscana
Monkfish Sauteed with White Wine and Fresh Herbs served with a Herb-infused Chick Pea Puree, a touch of Taggiasca Olive Puree, topped with Fried Leeks
25.95
Pollo con Funghi e Carciofi
Chicken breast sautéed with White Wine,
Wild Mushrooms, and Olives
19.95
Pollo Alla Valdiniovole
Chicken breast stuffed with Asparagus,
Smoked Mozzarella, and Prosciutto with
a light Truffle Cream Sauce
21.95
Costoletta di Vitello alla Milanese
Veal chop thinly pounded, breaded and fried,
topped with fresh Tomato, Onion, and Arugola,
27.95
Fagotto con Funghi
Beef sliced thinly and spread with a touch of Dijon Mustard, rolled and stuffed with fresh Mozzarella and sautéed with Wild Mushrooms and Truffle Oil
25.95
Filetto di Manzo al gorgonzola
Grilled Filet Mignon topped with a Gorgonzola
served with a Barolo Reduction
28.95
Agnello alla Garfagnana
Whole Rack of Lamb encrusted with Mustard and bread
crumbs with White Wine, Porcini Mushroom Reduction
29.95
