Autumn Menu

Starters

SAUTEED VERACCI CLAMS
in garlic and white wine or marinara 13.00

SAUTEED MUSSELS
white wine or marinara sauce 13.00

CRISPY POLENTA
brie filled tart with mixed wild mushroom ragu
and white truffle oil 11.00

CAST IRON SEARED DRY SCALLOPS
with artichoke hearts, capers and lemon white
wine sauce 16.00

TRADITIONAL ITALIAN BRUSCHETTA
8.25

TRADITIONAL ITALIAN BRUSCHETTA
8.25

DUCK CONFIT
with braised red onions, micro greens, and
mustard vinaigrette.
16.50

BUON LOUSE PEAR
Grilled pear with gorgonzola cheese, marinated
figs, and a red wine reduction. 12.00

Salads

BABY GREEN HOUSE SALAD
spring mix, cucumbers, carrots, tomatoes, olives,
parmesan cheese. Choice of Dressing 5.50

BABY ARUGULA SALAD WITH
PROSCIUTTO
with prosciutto, tomatoes, fresh mozzarella and
fresh lemon vinaigrette 14.00

CAESAR SALAD 6.50

FRESH TOMATO AND MOZZARELLA
topped with balsamic reduction 10.50

BELGIUM ENDIVE AND AVOCADO
SALAD
with shaved parmesan chesse, topped with lemon
vinaigrette 13.00

BABY BEETS SALAD
with goat cheese, toasted pecans and

Soups

MY MOTHER’S CHICKEN LEMON SOUP 6.50

BUTTERNUT SQUASH SOUP

topped with saba (reduction of berries and port wine) 8.00

CREAMY MUSHROOM SOUP 9.00

Primi

EGG YOLK RAVIOLO

with hazelnut truffle butter, sage and parmesan

cheese (Veg) 15.00

FRESH POTATO GNOCCHI

with pesto, shrimp, rosemary and extra virgin

olive oil (P) 17.00

FRESH FETTUCINE

with sweet Italian sausage, broccoli rabe, and

diced tomatoes 19.00

JUMBO FRESH RAVIOLI

filled with spinach and ricotta with roasted

garlic, extra virgin olive oil and filet of tomato,

topped with shaved Sicilian dry

BUCATINI CACIO E PEPE
Aged Pecorino Romano cheese, butter, and fresh
black pepper 19.00

PAPPARDELLE W/VEAL RAGU 19.00

CAPPELINI VENEZIANA (Venetian style)
angel hair with garlic, extra virgin olive oil, and
red pepper flakes
w/ shrimp 18.00 w/ chicken 15.00

PORCINI RAVIOLI
with white truffle butter and Parmesan cheese
22.00

Secondi

VEAL SCALOPPINE

in lemon, capers, white wine, served with spinach

and mashed potatoes 25.00

CRISPY OCTOPUS

served with Mediterranean style Provencal sauce

(cherry tomatoes, Kalamata olives, capers,

garlic, shallots and extra virgin olive oil. 27.00

BRANZINO COLOMDORE
branzino with braised vidalia onions, roasted
cauliflower, and olive oil. 30.00

SHORT RIB
Slowly braised short rib with sides of white
asparagus and wild rice 32.00

CAST IRON PHEASANT
Pan seared pheasant breast with Parisian
potatoes, pheasant reduction, and Hollandaise sauce 32.00

TASTING

TASTING: (VERY SMALL PORTIONS) ONE OF THE BEST WAYS TO TASTE MANY THINGS ON THE MENU AND

TAKE YOUR TIME HAVING A BEAUTIFUL DINNER

Pricing:

Chef will work with you to prepare a wonderful tasting of multiple dishes for your dining pleasure. A great way to taste many things.

4 courses -45 / 5 courses -55 / 6 courses -65 / 7 courses -75

*WINE PAIRING AVAILABLE

.

TRADITIONAL PASTA

SERVED WITH CHOICE OF SPAGHETTI / LINGUINI / ANGEL HAIR / PENNE / FETTUCCINI –

ADD FRESH PASTA MADE IN HOUSE – PAPPARDELLE / GNOCCHI / FETTUCCINI – ADDITIONAL CHARGE 4.00

.

LAND

CHICKEN – Francais, Marsala, Parmasan, Primavera, Scampi OR w/mixed vegetables -15

Ala Vodka – 16

VEAL – Francais, Marsala, Parmasan, Primavera, or Scampi – 18.25

WALKER STYLE – green peppers, onions, fresh tomato, white wine and garlic with melted Buffalo mozzarella and jalapeno peppers Chicken – 17.25 Veal – 19.25

NAPOLITANO – chicken, capricola, ham, provolone and eggplant 15.50

.

SEA

SHRIMP – Francais, Parmigiana, or Ala Vodka 17.50

MIXED SEAFOOD – fra diavolo (spicy) or marinara 17.50

CALAMARI – fra diavolo (spicy) or marinara 14.50

LINGUINE WITH CLAMS

.

FRESH PASTA SPECIALTIES

*PASTA MADE FRESH ON PREMISE, DELICATE AND DELICIOUS

FETTUCCINE W/MUSHROOMS AND EXTRA VIRGIN OLIVE OIL 17.50

FETTUCCINE W/BROCCOLI RABE, SAUSAGE AND FRESH TOMATOES 19.00

PAPPARDELLE W/VEAL RAGU 19.00

.

SIDES

SAUTEED SPINACH OR BROCCOLI – WITH GARLIC AND OIL 6.00

SAUTEED MIXED VEGETABLES 6.00

POTATOES – ROASTED OR MASHED 6.00

BROCCOLI RABE 7.00

DESSERTS

HOMEMADE CANNOLI
almond shell with smooth cream topped with blueberry sauce
6.00

CHOCOLATE TRUFFLE MOUSSE
8.00

KEY LIME CHEESE CAKE
8.00

ITALIAN PANNA COTTA
thickened sweet cream molded and topped with aged balsamic reduction
6.50

CREAMY TIRAMISU MOUSSE
8.00

MACAROONS
7.00

CHOCOLATE CREAM MOUSE
creamy chocolate with hazelnut pieces, and topped with white chocolate foam

After Dinner Drinks

COFFEE/TEA SPECIALTIES

Coffee 2.50 Espresso 3.50 Macchiato 3.50 Café American 4.00 Hot Tea 2.50

Cappuccino 4.00

APERTIFS

AMARO

FIG VODKA

FRANGELICO

SAMBUCA

BAILEY’S

COINTREAU

DISARONNO

LIMONCELLO

BLOOD ORANGECELLO

10, 20, 30, 40 PORTS

GRAPPA

BOURBON

COGNAC

*PLEASE MAKE SERVER AWARE OF ANY ALLERGIES

*18% GRATUITY ADDED FOR PARTIES OF 10 OR MORE.