Lunch “Pranzo” Menu

Lunch “Pranzo” Menu

Antipasti

Cozze al Brodetto– Maine mussels-cannellini beans-garlic-parsley-white wine-12

Calamari Fritti– Calamari fried-homemade tomato sauce-11

Bresaola Alpina– Thin sliced air dried beef-arugula-shaved Parmigiano-lemon & olive oil-11

Carpaccio di Tonno*– Rare tuna-sliced thin-arugula-capers-lemon-olive oil-12

Toscano– (For two) sweet & hot Soppressata-Dolce latte gorgonzola-shaved Parmigiano- 16
mozzarella-palm heart-roasted pepper-sundried tomato-artichoke

La Pontina– Prosciutto di Parma-mozzarella-tomato-roasted pepper-basil-olive oil-12

Zuppe

Pasta e Fagioli – Tubettini pasta-cannellini beans-chicken broth8

Minestrone Toscano – Tuscan style vegetable soup-8

Stracciatella Alla Romana – Fresh spinach-organic eggs-grated Parmigiano-chicken broth-8

Panini

(Served on fresh Italian baguette)

Marco Pollo – Grilled Chicken-fresh spinach-fresh tomatoes-pesto mayonnaise dressing –12

Parmese –  Grilled Prosciutto di Parma-fresh mozzarella-fresh tomatoes-basil and balsamic dressing-12

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

Ortolano – Grilled zucchini-eggplant-Portobello mushroom with balsamic dressing –11

Insalate

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

Finalmente – Mixed baby greens-tomato-Gaeta olives-balsamic vinaigrette –7

Tricolore Tradizionale – Endive-radicchio-arugula-shaved Parmigiano-balsamic vinaigrette –8

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

Caprina – Baby spinach-granny smith apple-pinoli-shaved Pecorino Romano-lemon-olive oil –8

Imperatore – Romaine-grated Parmigiano-Dolcelatte gorgonzola-balsamic vinaigrette – 8

Pasta

Bucatini Carbonara – Thick spaghetti-pancetta-onion-egg yolk-grated Parmigiano –12/18
-olive oil

Gnocchi Caprese- Potato dumplings-plum tomato-fresh mozzarella-basil (or Bolognese) –11/17

Orecchiette Juventine – Fresh orecchiette-artichoke hearts-plum tomatoes-Prosciutto di –16/21
Parma-wild mushrooms-black truffle paste-garlic-virgin olive oil-shaved Parmigiano Reggiano

Lasagna Bolognese – Chefs recipe Bolognese style –18

Fusilli Ai Vegetali– Curly pasta-zucchini-squash-eggplant-mushrooms-artichokes-cherry –12/18
tomatoes-arugula-garlic & extra virgin olive oil

Penne Rigate Vodka – Penne pasta-Prosciutto di Parma-onions-plum tomatoes-vodka –10/14
cream sauce

Bavette Alle Vongole– Spaghettini-New Zealand cockles-garlic-parsley-white wine –13/18

Pappardelle Del Contadino – Fresh linguine-roasted sweet peppers-Italian sweet sausage –14/18
zucchini-plum tomato sauce-ricotta cheese

Ravioli Al Ragu – Cheese ravioli-homemade meat sauce –12/17

Secondi Di Pesce

Grigliatina del Pirata –Grilled shrimp and calamari topped with spicy red and yellow pepper puree-18
over baby arugula salad and vinaigrette dressing

Sogliola Alla Mostarda – Sole-Dijon mustard-shallots-capers,-19
fresh herbs-white wine-fish broth-topped with marinated bread crumbs

 

Re’Salmone Isola D’Elba – Pan seared-farm raised Norwegian salmon filet-artichokes-19
-roasted red peppers-fresh tomatoes-white wine sauce

Pesce Spada Alla Griglia –Grilled sword fish-topped with arugula and radicchio salad-21
-with lemon citrus vinaigrette

Squaletto Isolano – Pan seared filet of Halibut-artrichokes-sundried tomatoes-gaeta olives,-24
capers-fresh herbs-refined prosecco sparking wine and fish broth

Zuppetta di Baccala – Fresh cod fish sautéed-cockle clams-mussels-light-24
tomato and fish broth

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 –Tender veal scaloppini-sautéed with olive oil, Gaeta olives and oregano in –19
a light tomato sauce

Scaloppini D’Agnello Caprino –Lamb scaloppini topped prosciutto di parma goat cheese,-19
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-hot cherry peppers-fresh rosemary,-19
garlic, in an aged balsamic sauce-imported dolce latte 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 reduces the risk of food-borne illnesses.