Buona Pasqua

Antipasti

Sautéed Crab Cake
With lemon-garlic vinaigrette and arugula 16.00

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

Pasta e Fagioli
Hearty soup of cannellini beans, escarole, bacon, and ditale pasta 5.00

Fried Calamari
Tender squid, breaded and fried, served with tomato basil sauce 14.00

Bruschetta
Goat cheese, honey and rosemary oil 7.00

Insalate

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

Arugula Salad
With strawberries, mozzarella, toasted almonds and mint balsamic glaze 9.00

Caesar
Romaine lettuce with parmesan and croutons tossed with our traditional Caesar dressing 8.00/12.00

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

Veal Picatta
Sautéed veal scallopine in a lemon caper white wine butter sauce, polenta and green beans 29.00

Sautéed Seasonal Fish with Crab*
Chef's choice of fresh fish sautéed and served with lump crab and rich shellfish butter sauce with asparagus, bell peppers and arugula 37.00

Broiled Verlasso Salmon
with brown butter-orange vinaigrette, pancetta, pistachios and asparagus 31.00

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

Chicken "Formaggio"
Fettuccine tossed with butter and parmesan cheese and topped with a grilled antibiotic free chicken breast 25.00

Side portion of angel hair with your choice of Tomato Basil, Spicy Diavolo, Garlic and Oil or Basil Pesto 5.50

Bambini

Angel hair pasta with one veal meatball 8.50

Cheese Pizza 7.00

Pepperoni Pizza 8.00

Add to a salad
Warm fried Calamari 4.00 Feta or Gorgonzola 2.00 Three Sautéed shrimp 7.50
Sautéed Sustainable Salmon 20.00 Grilled Antibiotic Free Chicken Breast 12.50
*Consuming raw or undercooked meats, poultry, shellfish and seafood may increase your risk for food bourne illness
Children 12 and under