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SPECIALS

APPETIZER SPECIALS

Octopus Carpaccio – 24

Salmon Carpaccio- 21

Lobster bisque -24

Veal Meat Balls with Veal Ragu-19

Burrata prosciutto and Mellon-24

Grilled calamari-24

Grilled octopus- 29

Scallops- 29

MAIN COURSE SPECIALS

Ink ravioli + stuffed with shrimp, lobster, and scallops with chopped shrimp on topMP

30ft Lady and the Tramp pasta ( a 30 ft long pasta home made with veal meat sauce and veal meatballs) MP

Black Linguine Fruitadimare with mix seafood any sauce

Chilean sea bass (over palletnta and lobster bisque dip) MP

Blackened Ahi Tuna steak over reduced balsamic 45

Ribeye steak MP

Risotto Logostino with saffron, Baby Lobster with scallops and a shrimp on top MP

Chicken Parmigiano 39

Veal Chop Parmigiano MP

Veal chop valdostano (stuffed with mozzarella, prosciutto over mushroom sauce) MP

Fish Special MP

ANTIPASTI

MOZZARELLA DI BUFALA ALLA CAPRESE -19

Buffalo milk mozzarella with tomatoes and basil

CARPACCIO DI MANZO – 17

Filet mignon thinly sliced over arugula and parmigiano reggiano

ANTIPASTO MISTO – 17

A combination of prosciutto di parma, fresh mozzarella, and a selection of garden vegetables, grilled with olive oil and herbs


VONGOLE OREGANATE – 16

Clams lightly breaded and baked


PROSCIUTO AND MELON – 19

ZUPPA E INSALATE

MINESTRONE ALLA TOSCANA – 14

Vegetable soup


INSALATA TRICOLORE – 16

A combination of arugula, endive and radicchio

INSALATA ALLA CESARE – 19

Prepared tableside


TUSCAN BABY KALE SALAD – 17

Baby kale, raisins, walnuts, raspberry dressing with dry ricotta​

PASTA

PAPPARDELLE FRA DIAVOLO – 27

Pappardelle with skin of zucchini, mushrooms and a spicy tomato sauce


LINGUINE ALLA VONGOLE – 29

Linguine with clam sauce, red or white


TAGIATELLE VERDI GIARDINARA – 31

Green tagliatelle with shrimp, baby artichokes and basil


RIGATONI ALLA BOLOGNESE – 27

Rigatoni with meat sauce


RISOTTO CON FUNGHI PORCINI – 27

Risotto with porcini mushrooms and parmigiano reggiano


RAVIOLI DEL GIORNO

Ravioli of the day


GNOCCHI PESTO – 25

Homemade fresh gnocchi in a basil pesto


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SECONDI

POLLO MT. ETNA – 29

Chicken with sweet and cherry peppers in an aged reduced balsamic vinegar​

POLLO SCARPARIELLO – 29

Chicken sauteed with garlic, lemon and white wine


SCALOPPINE AL MARSALA CON TRE TIPI DI FUNGHI – 39

Veal scaloppine with mushrooms and marsala


COSTLETTA DE VITELLO PAILLARD – 55

Veal chop butterflied and grilled

COTOLETTA d’AGNELLO – 54

Lamb chops, prepared tableside


BISTECCA ALLA FIORENTINA – 130

Porterhouse steak for two


BISTECCA DI MANZO A LA DIANE – 51

Pan-fried steak “Steak Diane,” prepared tableside


BRANZINO – 55

Prepared tableside​

SCAMPI ALLA MILANESE – 43

Shrimp in a light pink sauce with anchovies and capers


SALMON ALLA GRIGLIA – 39

Atlantic salmon grilled medium rare with olive oil and lemon


DENTICE MEDITERRANEAN – 39

Filet of red snapper with shrimp, scallions, parsley, cherry tomatoes and white wine lemon sauce

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SIDES

ASPARAGUS – 15

BROCCOLI – 12

SPINACH – 12

CARCIOFFI E FUNGHI – 16

​MASHED POTATOES – 16

French Fries-16