Classics

ANTIPASTO APPETIZER
A N T I P A S T O - A S S O R TE D I T A L I A N M E A T S , C H E E S E S A N D P I C K L E D V E G E TA B L E S 14

CALAMARI-FRIED A N D S E R V E D W I T H S P I C Y M A RI N A R A 12

ITALIAN SAUSAGE AND PEPPERS-WITH OR E G A N O A N D G A R L I C 10

CAPSANTE-SEARED S C A L L O P S OV E R A S W E E T P E A P U R E E W I T H C R I S P Y P R O S C I U T T O
A N D W H I TE T R U F F L E O I L 13

ROTOLLINI DI MELANZANE-EGGPLANT FILLED WITH RICOTTA CHEESE AND BAKED 9

CARPACCIO D I M A N Z O - T R A D I T I O N A L B E E F C A R P A C C I O W I TH A R U G U L A , C A P E R S ,
A N D P A R M E S A N 11

S M O K E D S A L M O N E C R O S T I N I - TH I N SLICED CRISP ITALIAN BREAD TOPPED WITH CREAM

CHEESE, SMOKED SALMON, CAPERS, AND DICED ONION DRIZZLED WITH OLIVE OIL 9

INSALATE S A L A D S
CAESAR-TRADITIONAL C A E S A R S A L A D T O P P E D W I T H A W H I TE S P A N I S H ANCHOVY 8

DELLA CASA-MIXEDG R E E N S TO S S E D W I TH B A L S A M I C V I N A I G RE T T E , T O P P E D
WITH MARINATED RED PEPPERS, TOMATOES, ENGLISH CUCUMBERS, AND
GORGONZOLA CHEESE 8

WEDGE-FRESH WEDGE OF ICEBERG TOPPED WITH DRIED CRANBERRIES AND TOASTED

P E C A N S S E R V E D W I TH A C R E A M Y G O R G O N Z O L A DR E S S I N G A N D D I C E D T O M A T O E S 8

RISOTTO R I C E
RISOTTO FATTORIA-CREAMY ARBORIO RICE WITH GORGONZOLA, PEAS, AND C H I C K E N 17

PIATTO PRINCIPALE M A I N C O U R S E
ROASTED DUCK- H A L F R O A S TE D C R I S P Y D U C K S E R V E D W I T H S A U TE E D B A B Y GREENS,
A N D P O T A T O E S T O P P E D W I T H A S U N D R I E D C H E R R Y D E M I G L A C E 28

S A L T I M B OC C A - P R O S C I U T T O T O P P E D V E A L S A U T É E D W I T H S A G E I N A W H I TE
W I N E B U T TE R S A U C E 26

MARSALA -SAUTÉED C H I C K E N B R E A S TS I N A S W E E T M A R S A L A S A U C E W I TH M U S H R O O M S 21

LIMONE-VEAL S C A L OP P I N I I N A W H I T E W I N E L E M O N S A U C E G A R N I S H E D W I T H C A P E R S 26

OSSO BUCO MILANESE-SLOW COOKED VEAL SHANK OVER SAFFRON RISOTTO 32

PARMIGIANA-CHICKENOR VEAL LIGHTLY BREADED AND PAN FRIED, TOPPED WITH

TOMATO SAUCE AND MOZZARELLA SERVED WITH A SIDE OF PASTA MARINARA
V E A L 25
CHICKEN 19

GRANDI PASTE E N T R É E P A S T A S
LASAGNA SALSICCIA-BAKED L A S A G N A W I TH A S A U S A G E , B E E F A N D R I C O T T A F I L L I N G 18

PAPPARDELLE BOSCIAOLA-HOMEMADE PAPPARDELLE PASTA TO S S E D W I TH

M U S H R O OM S , B A C O N , A N D DE M I G L A C E C R E A M S A U C E 19

L I N G U I N I F R U T T I D I M A R E -“ F R U I T O F T H E S E A ”- S H R I M P , S C A L L O P S , C H U N K S OF FRESH
F I S H , M U S S E L S , A N D C L A M S T OS S E D W I T H A S P I C Y TO M A T O S A U C E 26

SPAGHETTINI BOLOGNESE-TRADITIONAL ITALIAN MEAT SAUCE 18

R A V I O L I V O D K A - H OM E M A DE RICOTTA RAVIOLI, GREEN PEAS, AND A CREAMY TOMATO

V O D K A S A U C E 18
 Seasonal Specials
ANTIPASTO A P P E T I Z E R
B R U S C H E TT A - O Y S T E R M U S H R O O M S , G O A T C H E E S E , R O A S T E D P E P P E R S A N D W H I T E T R U F F L E
O I L 10

COZZE VOLARE- B L A C K M U S S E L S P R E P A R E D T R A D I T I O N A L L Y I N A W H I TE W I N E O R R E D
TOMATO BROTH 12

CALAMARI A L L A C A P E L L I N I D I M E N T A - SA U T É E D S Q U I D I N A J A L A P E Ñ O , M I N T A N D
G A R L I C P OM O D O R O S A U C E T O S S E D W I T H C A P E L L I N I P A S T A 12

CAPRESE- IMPORTED MOZZARELLA DI BUFFALO W I T H V I N E R I P E T O M A TO E S A N D F R E S H

B A S I L 13

INSALATE S A L A D S
INSALATA ESTIVA-AVOCADO, TOMATOES, GOAT CHEESE AND RED ONION COMPOTE
TOSSED WITH SPRING MIX AND A HONEY, GARLIC AND BALSAMIC DRESSING 9

SPINACI-B A B Y S P I N A C H , F R E S H B E R R I E S , TO A S T E D P I N E N U T S A N D G O R G O N Z O L A
CHEESE TOSSED WITH POPPYSEED VINAIGRETTE 9

ZUPPE S O U P
ITALIAN WEDDING SOUP- V E A L M E A T B A L L S , E S C A R OL E , D I T I L I N I P A S T A A N D V E G E TA B L E S
IN A BASIL CHICKEN BROTH 8

PIATTO PRINCIPALE M A I N C O U R S E
VITELLO PAILLARD- G R I L L E D V E A L S C A L L O P I N I S E RV E D W I T H A S P RI N G M I X S A L A D A N D
C A P E L L I N I M A R I N A R A 26

FILETTO D I S A L M O N E - C A S H E W C R U S TE D S A L M O N S E R V E D O V E R S A U T E E D A S P A R A G U S ,
S P I N A C H A N D C A R A M E L I Z E D ON I O N S F I N I S H E D W I TH A P O M E G R A N A T E C R E A M 28

FILETTO DI MANZO- 8OZ GRILLED FILET SERVED WITH PANZANELLA SALAD AND GRILLED
A S P A R A G U S , F I N I S H E D W I T H 8 Y E A R A G E D B A L S A M I C 34

POLLO MILANAISE- PARMESAN AND HERB CRUSTED CHICKEN WITH AN ARUGULA AND LEMON
C I T R O N E T T E S A L A D F I N I S H E D W I T H A B A L S A M I C R E D U C T I O N 22

V I T E L L O V A L D O S T A N A - 12 O Z V E A L C H O P S T U F F E D W I T H P R O S C U I T T O , S P I N A C H A N D
F O N T I N A C H E E S E F I N I S H E D W I T H A S A G E B U T T E R S A U C E 34

GRANDI PASTE E N T R É E P A S T A S
TAGLIOLINE PRIMAVERA- H O U S E M A D E T A G L I O L I N E P A S T A T O S SE D W I T H F R E S H V E G E TA B L E S I N A
W H I T E W I N E B U T T E R S A U C E 18

PENNE CARCERATTA- CRUMBLED ITALIAN SAUSAGE IN A LIGHT TOMATO CREAM SAUCE 19

C A P E L L I N I A G L I O O L I O - S A U T É E D J U M B O S H R I M P , R OA S T E D T O M A T O E S A N D C A P E L L I N I P A S T A I N
A W H I T E W I N E , H E R B A N D G A R L I C S A U C E 26

~ EXECUTIVE CHEF JOSHUA D. MOORE ~

~ SOUS CHEF JEREMIAH A. BROWN ~
~THERE WILL BE A CHARGE FOR ALL SHARED ENTREES AND SALADS~
~ 1 FOR EACH SALAD AND 4 FOR EACH ENTRÉE SHARED ~