LUNCH
ANTIPASTI E INSALATE
Bruschetta al Pomodoro · 6.50
Toasted baguette topped with fresh tomato, garlic and basil.
Zucchine e Calamari Fritti · 7.50
Deep-fried zucchini and baby calamari served with marinara sauce.
Guazzetto con Crostino all Aglio · 12.00
Array of seafood in a spicy tomato-garlic broth served with a slice of toasted garlic baguette.
Insalata di Cesare e Calamari · 9.50
Traditional Caesar salad topped with fried calamari.
Insalate di Spinaci e Pollo · 9.75
Baby spinach, tomatoes and grilled chicken with a raspberry balsamic vinaigrette and crispy pancetta.
Pomodori Arugula e Gamberi · 10.50
Grilled jumbo shrimp served with arugula and tomato in an olive oil and lemon dressing.
Insalata di Vegetali alla Grigilia · 8.50
Spring mix topped with grilled seasonal vegetables. Finished with extra virgin olive oil and aged balsamic vinegar.
Insalata al Radicchio e Endiva · 8.50
Belgian endive, radicchio, arugula, tomatoes, artichoke hearts, fresh mozzarella and walnuts. Tossed with a tarragon vinaigrette.
Insalata al Salmone · 12.00
Grilled Atlantic salmon served over fennel and arugula salad with a blood orange vinaigrette.
Zuppa del Giorno · AQ
Chef’s soup of the day.
PANINI
All sandwiches are served on a baguette with a mixed green salad.
Panino Caprese · 8.00
Fresh mozzarella, ripe tomato and basil with extra virgin olive oil and balsamic vinegar.
Add prosciutto $1.50
Panino Vegetariano · 8.00
Seasonal grilled vegetables with extra virgin olive oil and balsamic vinegar.
Panino con Pollo · 9.00
Grilled chicken breast, zucchini, bell peppers, onions and tomatoes with Dijon mustard.
Panino con Salsiccia · 9.00
Oven-baked Italian sausage served with sautéed bell peppers and onions.
PASTA
Served with a choice of soup or house salad.
Capellini alla Checca · 8.50
Angel hair pasta with fresh diced tomatoes, garlic and basil.
Spaghetti Aglio Olio e Peperoncino · 8.00
Roasted garlic, extra virgin olive oil, chili pepper flakes and parsley.
Penne alla Puttanesca · 9.00
Spicy tomato sauce with kalamata olives and capers.
Fettuccine Primavera · 9.50
Fresh garden vegetables sautéed in a white wine and garlic sauce.
Lasagna · 9.50
Filled with bolognese sauce, besciamella, Parmigiana and marinara.
Manicotti · 10.50
Filled with ricotta cheese and spinach, served with marinara sauce and besciamella.
Fusilli al Salmone Affumicato · 11.00
Corkscrew pasta with smoked salmon, mushrooms and green peas, simmered in a light tomato cream sauce.
Linguine ai Frutti di Mare · 14.00
Array of seafood sautéed with extra virgin olive oil, garlic and white wine.
SECONDI
Pollo Marsala · 13.00
Sautéed chicken breast and mushrooms in a marsala wine sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Petto di Pollo alla Valdostana · 14.00
Baked chicken breast topped with ham and fontina cheese. Finished in a white wine sauce and served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Piccata di Vitello · 16.00
Pan-seared veal scaloppine with capers in a lemon sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Vitello alla Parmigiana · 16.00
Pounded veal tenderloin, breaded and oven baked with mozzarella and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Pesce del Giorno · AQ
Catch of the day.
*Roberto Vigilucci’s Favorites
DINNER
ANTIPASTI
Bruschetta al Pomodoro e Prosciutto · 8.50
Toasted baguette with two different toppings:Chopped tomatoes, basil and garlic | Gorgonzola cheese and prosciutto.
Fritto di Calamari e Gamberetti · 9.50
Baby calamari and rock shrimp lightly floured and fried to a golden brown. Served with a homemade marinara sauce.
* Calamari alla Luciana · 9.50
Baby calamari sautéed with garlic and white wine in a spicy marinara sauce.
Carpaccio di Manzo 10.00
Thinly sliced raw filet mignon topped with arugula, extra virgin olive oil, lemon juice, capers and shaved Parmigiano.
Antipasto della Casa · 12.00
An assortment of imported Italian meats and cheeses and roasted bell peppers.
Carpaccio di Tonno · 12.00
Raw ahi tuna topped with arugula, extra virgin olive oil, lemon juice and peppercorns.
* Polenta con Funghi e Gorgonzola · 9.50
Soft polenta topped with gorgonzola cheese, finished with sautéed mushrooms and a touch of white truffle olive oil.
Brodetto di Cozze e Vongole · 11.00
Mussels and clams sautéed in a roasted garlic and chopped tomato white wine sauce.
INSALATE E ZUPPA
Insalata Mista · 5.50
Baby mixed greens tossed in a balsamic vinaigrette then garnished with radish, carrot, tomato and cucumber.
Insalata di Cesare · 6.50
Hearts of romaine topped with shaved Parmigiano, white anchovy and Caesar dressing.
* Caprese · 9.50
Imported fresh buffalo mozzarella and ripe tomatoes with basil and extra virgin olive oil. Garnished with aged balsamic vinegar.
Insalata di Spinaci · 7.50
Baby spinach, tomatoes, shiitake mushrooms and goat cheese tossed in a raspberry balsamic vinaigrette with crispy pancetta.
Insalata di Bietole e Gamberi · 11.00
Roasted red and yellow beets topped with fennel and grilled shrimp and finished with extra virgin olive oil.
Insalata al Finocchio Arugula e Capesante · 11.00
Pan-seared scallops served with fennel and arugula tossed in a blood orange vinaigrette.
* Insalata di Vegetali alla Griglia · 8.50
Spring mix topped with grilled seasonal vegetables. Finished with extra virgin olive oil and aged balsamic vinegar.
Zuppa del Giorno · AQ
Chef’s soup of the day.
PASTA
* Risotto del Giorno · AQ
Chef’s risotto of the day.
Spaghetti alla Carbonara · 10.00
Pancetta, egg yolk, Pecorino-Romano and black pepper.
Lasagna · 10.50
Filled with bolognese sauce, besciamella, Parmigiano and marinara.
Rigatoni con Salsiccia · 11.50
Italian sausage and eggplant in a zesty tomato sauce.
Farfalle Tricolore · 11.50
Bow-tie pasta with white chicken, broccoli, sun-dried tomatoes and Pecorino-Romano cheese in a garlic white wine sauce.
Linguine alla Vongole con Rapini · 13.00
Fresh Manila clams in the shell sautéed with broccoli rabe, olive oil, garlic, white wine and fresh parsley.
Pappardelle con Asparagi e Salmone · 15.00
Wide ribbon pasta with asparagus and fresh salmon in a creamy brandy sauce.
Spaghetti Zucchini e Gamberi · 17.00
Jumbo shrimp and zucchini sautéed with roasted garlic, extra virgin olive oil, chili flakes and parsley.
* Pappardelle con Funghi Porcini e Capesante · 17.00
Wide ribbon pasta with porcini, shiitake, portobello and field mushrooms and pan-seared scallops in a white truffle and brandy cream sauce.
Spaghetti Aglio Olio e Peperoncino · 8.50
Roasted garlic, extra virgin olive oil, chili pepper flakes and parsley.
Capellini alla Checca · 9.00
Angel hair pasta with fresh diced tomatoes, garlic and basil.
Rigatoni Quattro Formaggi · 9.75
Tube pasta sautéed with four imported Italian cheeses and a touch of cream
Trenette alla Genovese · 10.00
Fresh homemade pesto sauce, pine nuts and Parmigiano.
* Tagliolini del Campo · 10.00
Thin ribbon pasta sautéed ina white wine sauce with leeks, onions, spinach, green beans and shaved Parmigiano.
Penne alla Puttanesca · 10.00
Spicy tomato sauce with kalamata olives and capers.
* Penne Vodka con Porcini · 11.00
Light, creamy tomato sauce with vodka and porcini mushrooms.
Manicotti · 11.50
Filled with ricotta cheese and spinach, served with marinara sauce and besciamella.
Gnocchi al Pomodoro e Basilico · 10.00
Homemade potato gnocchi with a tomato and basil sauce.
Ravioli di Melanzane · 12.00
Roasted eggplant ravioli tossed in a gorgonzola and brandy cream sauce.
SECONDI
Petta di Pollo al Peperoncino · 16.50
Grilled double chicken breast marinated with sage, rosemary, thyme, crushed red pepper, white wine and Dijon mustard. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Involtini di Pollo · 16.00
Pounded chicken breast stuffed and rolled with prosciutto and fontina cheese. Topped with shiitake mushrooms in a white truffle sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Scaloppine con Carciofi e Limone · 17.00
Pan-seared veal scaloppine with artichoke hearts in a lemon white wine sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Scaloppine con Porcini · 17.99
Pan-seared veal scaloppine with porcini mushrooms in a light cream sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
* Agnello ai Ferri · 28.00
Grilled New Zealand rack of lamb topped with a balsamic reduction and served over canellini beans and sautéed spinach.
* Filetto del Giorno · AQ
10 oz. prime filet mignon topped with the chef’s sauce of the day.
Salmone alla Griglia · 19.00
Grilled Atlantic salmon served with a potato cake and sautéed spinach, with a rock shrimp and cognac cream sauce.
Pesce del Giorno · AQ
Fresh catch of the day.
Scampi alla Ligure · 18.00
Butterflied and breaded jumbo shrimp topped with roasted bell peppers, black olives and pesto sauce. Served with a potato cake.
* Cioppino · 23.00
Traditional Italian seafood stew.
*Roberto Vigilucci’s Favorites
DOLCI
Tiramisú · 7.50
Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.
Crème Brûlée · 7.50
Homemade orange flavored custard with a burnt sugar crust.
Torta della Nonna · 7.50
Fragrant short pastry filled with lemon cream and topped with pine nuts.
Cannoli · 7.50
A traditional Sicilian hard shell pastry filled with ricotta cheese, chocolate chips and lemon zest.
Spumoni · 7.50
Traditional Italian ice cream cake
Tortino al Cioccolato · 8.00
Mini chocolate cake served warm with vanilla gelato and fresh raspberry sauce.
Tartufo al Caffe · 10.00
Chocolate truffle ice cream drowned in espresso coffee and Grand Marnier.
