Antipasti

Ravioli with Walnut Pesto
Stuffed with spinach, ricotta, and walnuts, with walnut pesto, and gorgonzola 9.50

Bruschetta
Goat cheese, honey and rosemary oil 7.50

Shrimp "Antoinette"
Sautéed shrimp with bell peppers, onions, sherry garlic butter sauce and a garlic crostini 12.00

Insalate

Mixed Green Salad
Red leaf, bibb, escarole, radicchio and carrots tossed in our house Italian vinaigrette 6.00

Caesar
Romaine lettuce with parmesan and croutons tossed with our traditional Caesar dressing 8.00

Arugula Salad
With gorgonzola dolce, dried blueberries, walnut vinaigrette and cinnamon balsamic glaze 9.00

Entrata

Capellini and Veal Meatballs
Angel hair with tomato basil sauce 19.00

Penne "Cionni"
With roasted tomatoes and portabellas tossed in garlic and oil and topped with gorgonzola and scallions 18.00

Center Cut Filet Mignon*
With veal glaze, parmesan polenta, asparagus, mushrooms, arugula and Reggiano 39.00

Veal Picatta
Sautéed veal scallopine in a lemon caper white wine butter sauce, polenta and green beans 31.00

Sautéed Seasonal Fish with Crab*
With lump crab and rich shellfish butter sauce with asparagus, bell peppers and arugula 39.00

Grilled Chicken Breast
With lemon-herb vinaigrette, artichokes and green beans 26.00

*Consuming raw or undercooked meats, poultry, shellfish and seafood may increase your risk for food borne illness