Our Menu

Chef's selection of roasted and marinated vegetables, assorted imported meats, and cheeses.

Lemon and capers.

Peppers and onions.

Served with three spicy peppers.

Fontina and basil risotto fritta, oven-roasted tomato ragu.

Vine-ripe tomatoes, mozzarella, and basil oil.

Prosciutto di Parma, basil, balsamic, and olive oil.

Sautéed shrimp in lemon butter and garlic sauce.

With plum and cherry tomatoes, roasted garlic, and Pinot Grigio.

San Marzano tomato sauce, parsley, and Parmesan.

Linguine and just burst cherry tomatoes.

Roasted garlic cream, fettuccine, pancetta, and peas.

Pecorino cheese and San Marzano marinara.

Slow-braised Bolognese ragu and fresh mozzarella.

Broccoli rabe, spaghetti, and spicy basil fra diavolo.

Stoney Island clams, Italian sausage, linguine, spicy brandy, and San Marzano tomatoes.

Pecorino cheese and San Marzano marinara.

Prosciutto and caramelized shallot cream.

Sun-dried berries and sage brown butter cream.

Fresh lobster meat, olives, capers, and spicy Sicilian puttanesca.

Pecorino cheese and San Marzano marinara.

Slow-roasted tomatoes and oregano.

Lemon, capers, and Parmesan risotto.

Fontina cheese, Prosciutto di Parma, cheese ravioli, and sage-Marsala reduction.

Wild mushrooms and Parmesan polenta cake.

Lemon, capers, and Parmesan risotto.

Wild mushrooms and roasted polenta cake.

Fontina cheese, Prosciutto di Parma, cheese ravioli, and sage-Marsala reduction.

Roasted vegetables and Parmesan angel hair torta.

Seared spinach, angel hair torta, Sicilian tomato, olives, and capers.

Jumbo shrimp, scallops, calamari, roasted Little Neck clams, basil fettuccine, and spicy marinara.

Fresh lobster meat, diver scallops, shrimp, calamari, mussels, clams, poached salmon, linguine, and tomato fennel brodetto.