REGIONAL ITALIAN CUISINE AT THE HEART OF WESTPORT,CT

Antipasti

Cozze Al Brodetto – Fresh mussels sautéed with cannellini beans, garlic and parsley in extra-11
virgin olive oil and chardonnay wine sauce

Calamari Fritti –Fried Calamari served with a homemade tomato sauce-10

Mozzarella in Carrozza – Egg battered Italian bread stuffed with fresh mozzarella cheese,-11
topped with anchovy sauce

Bresaola Alpina – Thinly sliced air dried beef with arugula salad, topped with shaved-11
Parmigiano Reggiano, in a lemon citrus dressing

*Carpaccio di Tonno – Sliced rare tuna over mache salad with capers and lemon citrus-12
dressing

Antipasto Toscano – (for two) Soppressata, hot dry sausage, gorgonzola, parmiggiano,-16
ciliegine di mozzarella, hearts of palm, roasted peppers, sundried tomatoes and artichokes

La Pontina – Fresh mozzarella, plum tomatoes, prosciutto, sweet roasted peppers, basil,-10
and extra virgin olive oil


Zuppe

Pasta e Fagioli – Tubettini pasta with cannellini beans in a chicken broth-8

Minestrone Toscano – Tuscan style vegetable soup-8

Stracciatella Alla Romana – Fresh spinach, organic eggs, Parmigiano cheese-8
in a chicken broth


Panini

(Served on fresh Italian baguette)

Marco Pollo – Grilled Chicken with fresh tomato, pesto mayonnaise and spinach-11

Parmese – Parma Prosciutto, fresh mozzarella, fresh tomato, basil and balsamic dressing-11

Calabrese – Hot Soppressata, with wild arugula, Fontina cheese, olive oil and balsamic vinaigrette-11

Ortolano – Grilled zucchini, eggplant, Portobello mushroom and balsamic dressing-10

Insalate


(Add Chicken $5/Add Shrimp $2 each)

Insalata Finalmente – Mixed baby greens with fresh tomatoes, Gaeta olives, in a balsamic-7
vinaigrette dressing

Trecolore Tradizzionale – Endives, arugula and radicchio, in a balsamic vinaigrette-8

Insalata del Cesario – Classic Caesar salad with a homemade dressing-8

Insalata Caprina – Fresh baby spinach, with sliced granny smith apples, shaved pecorino romano-8
roasted pinoli nuts, seasoned with Italian citrus dressing

Insalata dell'Imperatore – Romaine salad tossed with grated parmigiano reggiano, Italian- 8
dressing, topped with imported dolcelatte gorgonzola cheese


Pasta

Bavette Alle Vongole – Dry linguine pasta with New Zealand cockle clams, in a garlic, parsley-11/18
and white wine sauce

Penne Rigate Alla Vodka – Penne with onions, prosciutto, plum tomatoes and vodka sauce-9/14

Lasagna Bolognese – Chef's recipe bolognese style-17

Fusilli Ai Vegetali – Curly pasta tossed with zucchini, squash, eggplant, mushrooms, artichokes,-10/17
cherry tomatoes and arugula in extra virgin olive oil and garlic sauce

Gnocchi Caprese – Potato dumplings with fresh plum tomatoes, basil and fresh mozzarella-10/16

Bucatini Carbonara – Thick spaghetti tossed with pancetta, onions, egg yolk and grated-10/18
Parmigiano Reggiano

Taglierini Neri Ai Granchi – Fresh, black thin linguine with crab meat fresh tomato and spicy-11/19
garlic and oil finished with fresh arugula

Pappardelle Del Contadino- Fresh pasta sautéed with roasted sweet peppers, Italian sweet-10/17
sausage, zucchini and plum tomato sauce, finished with fresh ricotta cheese

Orecchiette Juventine – Fresh orecchiette sautéed with artichoke hearts, fresh plum tomatoes,-12/20
Prosciutto, wild mushrooms, black truffle paste with garlic and extra virgin olive oil finished with
shaved parmiggiano

Ravioli Al Ragu – Cheese ravioli served with homemade meat sauce-10/16

Secondi Di Pesce

Sogliola Alla Mostarda – Sole filet coated with dijon mustard, sautéed with shallots, capers,-19
fresh herbs, served with white wine and fish broth, topped with marinated bread crumbs

Re'Salmone Isola D'Elba – Pan seared filet of wild king salmon with artichokes, roasted red-19
peppers and fresh tomatoes in a white wine sauce

Pesce Spada Alla Griglia –Grilled sword fish topped with arugula and radicchio salad-20
served w/lemon citrus vinaigrette

Squaletto Isolano – Pan seared filet of Halibut with artrichokes, sundried tomatoes, gaeta olives,-22
capers, fresh herbs and refined prosecco sparking wine and fish broth

Zuppetta di Baccala – Fresh cod fish sautéed with cockle clams and mussels, herbs and light-22
tomato and fish broth

Grigliatina del Pairata –Grilled shrimp and calamari topped with red and yellow peppers,-18
spicy sauce over mache salad and lemon vinaigrette


Secondi Di Carne

Vitello Paillard – Grilled tender veal scaloppini on a bed of baby spinach salad with extra virgin-19
Olive oil and lemon dressing topped with shaved Pecorino Romano

Scaloppini Alla Pizzaiola –Veal scaloppini sautéed in olive oil, Gaeta olives and oregano in a light tomato saucet-19

Scaloppini D'Agnello Caprino –Lamb scaloppini topped with prosciutto and goat cheese,-19
sautéed with shallots, sage and a dry martini wine sauce

Pollo Cappriccioso –Breaded chicken breast, pan seared, topped with fresh mozzarella, arugula,-18
extra virgin olive oil and balsamic dressing

Petto Di Pollo Piccante –Chicken breast sautéed with hot cherry peppers, fresh rosemary,-19
garlic, in an aged balsamic sauce, topped with imported gorgonzola cheese

BUON APPETITO!
(Split Charges) $2.00 for Salads/$4.00 for Entrees –
20% Gratuity will be added on parties of 5 or more

*Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduce the risk of food borne illnesses.