Lunch & Dinner

Antipasti

Secondi Piatti

Zuppa del Giorno

Homemade soup of the day

 

Bruschetta

Classic Italian tomato bruschetta

 

Parmigiana di Melanzane

A tower of eggplant, tomato, basil, and mozzarella baked in our brick oven

 

Antipasto Casereccio

Prosciutto di Parma, capocollo, salame dolce, soppressata, speck, caciocavallo cheese, bocconcino di mozzarella, sundried tomatoes, and olives

 

Caprese di Bufala

Organic beefsteak tomatoes with imported buffalo mozzarella and basil

 

Fritturella Mista

Lightly fried calamari and shrimp

 

Broccoli di Rape e Salsicce

Spicy broccoli di rape topped with sweet Italian sausage

 

Gamberoni Saltati

King prawns in butter, garlic, and white wine

 

8

 

 

9

 

 

13

 

 

 

18

 

 

 

 

13

 

 

 

14

 

 

13

 

 

14

 

Insalate

9

 

 

13

 

 

 

13

 

 

11

 

 

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10

Insalata Mista

Organic greens in balsamic vinaigrette

 

Rucola Pera e Gorgonzola

Rucola salad with pears and gorgonzola cheese in extra virgin olive oil and lemon dressing

 

Caesar Salad

Romaine salad tossed in our homemade dressing

 

Insalata Tricolore

Radicchio, fennel, and rucola in olive oil and balsamic vinegar

 

Rucola e Parmigiano

Rucola topped with shaved Parmigiano Reggiano in extra virgin olive oil and lemon

 

Insalata di Pomodori

Vine-ripened Campari tomatoes, red onions, oregano and extra virgin olive oil

Primi Piatti

Penne al Pomodoro

Penne with homemade slow-cooked tomato and basil sauce

 

Rigatoni Funghi e Salsiccia

Fresh tubular pasta in a rich pink sauce with mushrooms and sweet Italian sausage

 

Fusilli Silani

Traditional pasta with sausage ragu’ & caciocavallo cheese baked in our wood-burning oven

 

Spaghetti alle Vongole Veraci

Spaghetti with fresh Manila clams in extra virgin olive oil, white wine, and parsley

 

Trofie al Pesto

Trofie with our homemade pesto Genovese sauce

 

Ravioli alla Salvia

Ravioli filled with ricotta in butter & sage

 

Farfalle alla Campagnola

Bowtie pasta sautéed with broccoli di rape, sweet Italian sausage, sundried tomato, white wine and garlic

 

Gnocchi alla Sorrentina

Handmade potato dumplings with tomato sauce, mozzarella, and basil

 

Linguine allo Scoglio

Fresh scampi, calamari, mussels, Manila clams, extra virgin olive oil, garlic & cherry tomatoes

 

Spaghetti alla Carbonara

Italian smoked pancetta with onions, egg yolk and Parmigiano Reggiano cheese

 

Rigatoni alla Norma

Tubular pasta in a rich tomato sauce, topped with eggplant, fresh basil, and ricotta salata

 

Fettuccine alla Bolognese

Slow-cooked homemade beef ragu’ w/ handmade fettucine pasta

 

Linguine Gamberetti e Zucchine

Sauteed shrimp, zucchini, extra virgin olive oil, garlic, white wine, and parsley

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18

 

 

 

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19

 

 

 

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Cotoletta di Vitello alla Milanese

Breaded veal cutlet topped with rucola and cherry tomatoes

 

Petto di Pollo alla Griglia

Grilled chicken breast served with roasted potatoes

 

Branzino al Forno

Whole branzino baked in our wood-burning oven, served with roasted potatoes & vegetables

 

Saltimbocca alla Romana

Veal cutlet stuffed with Prosciutto di Parma, fontina cheese and sage cooked in butter and white wine sauce served with potatoes and vegetables

 

Pollo e Salsicce

Chicken and sausage sautéed with rosemary, garlic, balsamic vinegar, served with roasted potatoes

 

Salmone al Vino Bianco e Capperi

Wild salmon sautéed with white wine, lemon, and capers, served with roasted potatoes & vegetables

 

Pescespada alla Griglia

Grilled swordfish, topped with chopped tomatoes, served with potatoes and vegetables

 

Bistecca ai Ferri

Grilled prime rib-eye steak topped with rucola and shaved Parmigiano Reggiano

 

18

 

 

18

 

 

25

 

 

 

20

 

 

 

 

20

 

 

 

24

 

 

 

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27

 

Contorni

8

 

 

10

 

 

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Pizze

Patate al Rosmarino

Roasted potatoes with rosemary

 

Broccoli di Rape

Spicy broccoli di rape

 

Cavolfiore

Oven-baked cauliflower topped with besciamella sauce

13

 

 

17

 

 

 

18

 

 

19

 

 

 

14

 

 

18

 

 

 

19

 

 

17

 

 

 

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17

Margherita

Tomato sauce, mozzarella fior di latte, and basil

 

Calabria

Tomato sauce, mozzarella fior di latte, hot sopressata, black olives, and red onions

 

4 Formaggi

Gorgonzola, Taleggio, Asiago, and mozzarella fior di latte

 

Brigante

Tomato sauce, mozzarella fior di latte, Prosciutto di Parma, rucola, and shaved Parmigiano Reggiano

 

Marinara Siciliana

Tomato sauce, anchovies, capers & oregano

 

Quattro Stagioni

Tomato sauce, mozzarella fior di latte, artichokes, ham, black olives, and wild mushrooms

 

Pescatora

Tomato sauce, mussels, shrimp, and calamari

 

Bufalina

Imported buffalo mozzarella, cherry tomatoes, basil, and olive oil

 

Ortolana

Mozzarella fior di latte, broccoli di rape, zucchini, eggplant, and shallots

 

Paesana

Tomato sauce, mozzarella fior di latte, mushrooms, sausage and roasted peppers

 

Funghi e Tartufo

Mozzarella fior di latte, wild mushrooms, and truffle oil

Dolci

Pignolata della Casa

Sweet focaccia topped with Nutella, shaved white chocolate, and pine nuts

 

Cannoli

Original recipe Italian cannoli with ricotta cheese and chocolate chips

 

Profiteroles

Italian cream puffs topped with milk chocolate

 

Cassata Siciliana

Almond paste stuffed with ricotta and chocolate chips

 

Tiramisú

Homemade tiramisú

 

Ananas

Fresh pineapple

 

Ricotta Cheesecake

Homemade ricotta cheesecake drizzled with melted chocolate

 

Gelato

Artisanal gelato

 

Tartufo

Chocolate and vanilla ice cream topped with a hard shell of dark chocolate

12

 

 

 

8

 

 

 

8

 

 

8

 

 

9

 

 

8

 

 

9

 

 

8

 

 

10

Wine List

Vini Rossi

Glass      Bottle

Pinot Nero Terrazze 2013 Lombardia

Ruby red with violet hues. Aromas of persistent fruits with hints of violet, blackberries and ripe cherries.

 

Sangiovese Antonelli Baiocco 2012 Umbria

Brilliant ruby in color with purplish hues, with an array of fruit and 􀏐lowers on the nose and notes of

cherries and red berries, lively and balanced in the mouth with a pleasant and fresh 􀏐finish.

 

Nero d’Avola Poggionotte 2012 Sicilia

Sicily’s native fruit, medium-bodied with 􀏐flavors of chocolate-covered cherries, soft tannins, and a

juicy􀏐finish.

 

Barbera d’Alba Livia Fontana 2012 Piemonte

Aged 2 years in oak barrels, the color is deep purple red, and very intense. It has elegant aromas with

raspberry notes. On the mouth it is warm, full, rich and persistent.

 

Primitivo di Manduria Ater 2011 Puglia

A vivid ruby red wine with an intricate and bold scent, its bouquet presents a sweet vanilla flavor

combined with the peculiar scent of fruit jam, plum and morello cherries.

 

Divus Multepulciano d`Abruzzo Ciavolich 2011 Abruzzo

Full-body, deep ruby red evoking red forest fruits, marasca cherries, blueberries, and plums. It is

smooth and warm on the palate.

 

Cabernet Sauvignon Zolo 2013 Argentina

Full-bodied Cabernet is characterized as a powerful and complex wine with aromas of cassis, plum,

red fruit and hints of vanilla and caramel.

 

Chianti Classico Quercialta 2010 Toscana

This classic Chianti is a wine with an intense and strong personality, powerful with a clear freshness

and smoothness.

 

Merlot Amastuola 2012 Puglia

Certified organic grapes. Ruby red, intense and bright, blackberries and herbaceous nuances blend

beautifully with delicate spices and balsamic hints.

 

Montepulciano d’Abruzzo Colle Sale 2009 Abruzzo

Deep ruby red with purple highlights and spicy scent of mature red fruit; strong complex structure

confers a warm, full taste.

 

Rosso di Montalcino Castelli Martinozzi 2011 Toscana

Complex, intense and elegant bouquet with scent of undergrowth and predominance of violet

and musk.

 

Chianti RuFina Riserva Villa di Vetrice 2009 Toscana

Full dark red, violet and red berry aromas are joined after aeration by a lightly gamey quality.

Richer, deeper with autumnal forest floor and herbal􀏐flavors.

 

Aglianico Don Paolo 2011 Campania

Very intense, ample, complex and consistent bouquet. Full-bodied, pleasant and elegant, dry

and persistent. Balanced, harmonious and soft, endowed with refined tannins.

 

Nerone Di Calabria Crisera 2011 Calabria

Nerello fruit from the steep and sunny Calabrian hills; deep ruby color, with elegant, noble and dense

tannins, very spiced wine flavors and a deep persistent aroma.

 

Centasassi Primitivo Amastuola 2012 Puglia

Certified organic grapes, ruby red, deep and bright with hints of violet, soft and 􀏐finely tannic, savoury

and mineral, the finish is long with a fruity return.

 

Amarone della Valpollicella Luciano Arduini 2011 Veneto

This wine has a ruby red color and an intense perfume. It has a soft and velvety texture with scent

of dried grapes.

 

Barolo Casina Ferrero 2010 Piemonte

Intense garnet red, a robust, complex wine with full, warm 􀏐flavor characterized by soft, elegant tannins,

persistent, with scent of wild berries, cocoa and spices.

 

Barolo Leon Riserva DOCG Rivetto 2007 Piemonte

Cherry plum fruit supported by deft spice, and some hints of leaf tobacco and cedar. Moderately intense

mineral acidity and smooth and sweet tannins. A wine of extraordinary refinement and exceptional

aging capacity promising a 10-20 year drinking window.

 

Brunello di Montalcino Castello Martinozzi 2009 Toscana

Ruby red in color, intense and elegant bouquet with scent of undergrowth and predominance of violet

and musk. Very lively Sangiovese fruit creates a strong, dry taste.

 

Bruno di Rocca Vecchie Terre di Montefili 2000 Toscana

Super Tuscan blend of 50% Sangiovese and 50% Cabernet Sauvignon. Fresh and lively, with berry and

citrus character. Medium to full bodied with 􀏐fine tannins and a clean 􀏐finish.

 

Brunello di Montalcino Caprili 2007 Toscana

Full-bodied, with fine tannins and a long, long 􀏐finish. Well structured and balanced, ample ethereal

fruit with a hint of spicy resin.

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Party Menu

Appetizers

Main Course

I. Please pick a maximum of TWO pizzas to be served family style:

Margherita

Tomato sauce, mozzarella fior di latte, and basil

 

Calabria

Tomato sauce, mozzarella fior di latte, hot sopressata, black olives, and red onions

 

4 Formaggi

Gorgonzola, Taleggio, Asiago, and mozzarella fior di latte

 

Bufalina

Imported buffalo mozzarella, cherry tomatoes, basil and olive oil

 

Quattro Stagioni

Tomato sauce, mozzarella fior di latte , artichokes, ham, black olives, and wild mushrooms

 

Paesana

Tomato sauce, mozzarella fior di latte, mushrooms, sausage, and roasted peppers

II. Please pick THREE  appetizers to be served family style:

Insalata Mista

Organic greens in balsamic vinaigrette

 

Caesar Salad

Romaine salad tossed in our homemade dressing

 

Insalata Tricolore

Radicchio, fennel, and rucola in olive oil and balsamic vinegar

 

Insalata di Pomodori

Vine ripened Campari tomatoes, red onion, oregano, and extra

virgin olive oil

 

Insalata di Rugula e Gorgonzola con Pere

Rugula salad with pears, gorgonzola cheese and pine nuts

 

Parmigiana di Melanzane

A tower of eggplant, tomato, basil, and mozzarella baked in

our brick oven

 

Burrata Mozzarella

Fresh imported Italian cheese, served with Arugula and

campari tomatoes

 

Fritturella Mista

Lightly fried calamari and shrimp

 

Broccoli di Rape e Salsicce

Spicy broccoli di rape topped with hot Italian sausage

 

Arancini

Baked rice ball coated with breadcrumbs, filled with beef ragu and mozzarella cheese.

 

Salsiccia con Polenta di Mais, e  Scaglie di Parmegiano Reggiano

Italian sausage with corn polenta, and shaved parmesan cheese

 

Bufala e Prosciutto di Parma

Imported buffalo mozzarella with prosciutto di parma, basil and extra virgin olive oil.



Please pick FOUR of the following. Each guest will be served one of the Four choices individually plated

Pollo ai Funghi e Marsala

Chicken breast sautéed with Marsala wine and mushrooms sauce

 

Petto di Pollo alla Griglia

Grilled chicken breast served with roasted potatoes and vegetables

 

Pollo e Salsicce

Chicken and sausage sautéed with rosemary, garlic, balsamic vinegar, served with roasted potatoes

 

Saltimbocca alla Romana

Veal cutlet stuffed with Prosciutto di Parma, fontina cheese and

sage cooked in butter and white wine sauce and served with

potatoes and vegetables

 

Branzino al Forno

Whole branzino baked in our wood-burning oven, served with roasted potatoes and vegetables

 

Pescespada alla Puttanesca

Grilled swordfish, topped with capers , black olives in a light

tomato sauce

 

Salmone al Vino Bianco

Salmon sautéed with lemon, white wine, and capers

 

Dentice alla Livornese

Filet red snapper with sautéed mussels, clams and marinara sauce

 

Rigatoni Salsiccia e funghi

Fresh rigatoni pasta with Italian sausages and mushrooms in

a pink sauce

 

Fusilli Silani

Pasta with sausage ragu and caciocavallo cheese

 

Trofie al Pesto

Spiral-shaped pasta with our homemade pesto Genovese sauce

 

Risotto ai Frutti di Mare

Italian rice with seafood

 

Farfalle alla Campagnola

Bowtie pasta sauteed with broccoli di rape, sweet Italian sausage, sun-dried tomato, white wine and garlic

 

Spaghetti alla Carbonara

Italian smoked pancetta with onions, egg yolks, Parmigiano

Reggiano, and pecorino

 

Rigatoni alla Norma

Tubular pasta in a rich tomato sauce, topped with eggplant, fresh basil, ricotta salata

 

Fettuccine alla Bolognese

Slow-cooked homemade beef ragu’ with Fresh Fettuccine pasta

 



Desserts

Assortment of all our desserts
Coffees and Teas

*Renting the entire restaurant space minimum of $2500 on Monday - Wednesday,

Thursday through Sunday $3500 and requires a deposit of $500.

 

Option 1: $55 per person. Only sodas, coffee, and tea are included. All other drinks, including alcohol and bottled water, will be C.O.D. Tax and tip are not included.

Option 2: $70 per person. Includes sodas, coffee, beers and wine[maximum of 1 bottle of wine per person] Tax and tips are not included.

 

Option 3: $100 per person unlimited food and all soft drinks, bottled water, beers, and wine are included. Tax and tips are not included.

 

 

Copyright 2016 All Rights Reserved |

Designed by NYC Restaurant

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