LUNCH
Served Daily 11 a.m.–4 p.m.
Served with a petite mista verde salad
PASTA
Trenette alla Genovese · 8.00
Fresh homemade pesto sauce, pine nuts and Parmigiano.
Fettuccine Alfredo · 8.00
Flat wide noodles sautéed in a classic Alfredo sauce.
* Spaghetti Aglio Olio Peperoncion e Gamberetti · 10.00
Roasted garlic, extra virgin olive oil, chili flakes and rock shrimp.
Penne alla Vodka · 9.00
Chopped tomatoes, basil and garlic sautéed in a tomato vodka cream sauce.
Lasagne di Spinaci · 9.00
Filled with spinach, roasted vegetables, mushrooms ricotta and mozzarella and topped with marinara and besciamella sauce.
PANINI ALLA PIASTRA
Panino alla Norma · 7.75
Grilled eggplant, basil pesto aioli, walnuts, vine-ripened tomatoes, ricotta salata and basil.
Panino alla Toscana · 7.75
Goat cheese, roasted bell peppers, parsley, olive oil, garlic, basil, capers and lemon juice.
* Panino al Prosciutto di Parma e Brie · 9.50
Prosciutto di Parma, brie, arugula and olive tapenade.
Panino alla Bresaola · 9.00
Cured beef, roasted garlic, ricotta salata, lemon slices, arugula and olive oil.
* Panino al Prosciutto e Mozzarella · 9.25
Prosciutto di Parma, fresh mozzarella, basil, olive oil and black pepper.
Panino Gamberetti · 9.25
Fried rock shrimp, lettuce, tomatoes, lemon slices and tartar sauce.
*Roberto Vigilucci’s Favorites
DINNER
ANIPASTI
Fritto di Calamari e Gamberetti · 9.75
Deep fried baby calamari and rock shrimp served with marinara and sweet chili sauce.
Bruschetta · 8.50
Toasted country bread rubbed with garlic and topped with fresh chopped tomatoes, basil and garlic.
* Carpaccio di Tonno · 12.50
Raw ahi tuna topped with arugula, extra virgin olive oil, lemon juice and peppercorns.
Carpaccio di Carne · 11.50
Filet mignon, arugula, Parmigiano, capers and extra virgin olive oil.
Antipasto Misto · 12.50
Assorted meats, cheeses, fire-roasted peppers and cured olives over arugula.
INSALATE
Mista Verde · 6.50
Mixed greens, tomatoes, carrots, cucumbers and onions tossed with a homemade balsamic dressing.
Add crumbled gorgonzola or caramelized walnuts for 1.50
Cesare · 7.00
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmgiano.
Add fried calamari 3.00
* Caprese · 10.00
Slices of fresh buffalo mozzarella cheese and ripe tomatoes with basil, balsamic vinegar and cracked black pepper.
Spinaci · 8.75
Fresh spinach, orange, mushrooms, fennel and caramelized walnuts with raspberry vinaigrette.
PASTA
Pasta al Forno · 12.50
Roasted eggplant wrapped around linguine pasta, fresh basil, sun-dried tomatoes, mozzarella, ricotta and Parmigiano topped with marinara and besciamella.
* Penne alla Vodka · 12.25
Chopped tomatoes, basil and garlic sautéed in a tomato vodka cream sauce.
Add grilled chicken 5.00 | Add shrimp 6.00 | Add king salmon 6.00
Manicotti · 12.75
Filled with ricotta cheese and spinach, served with marinara sauce and besciamella.
Lasagna di Spinaci · 13.25
Filled with spinach, roasted vegetables, mushrooms ricotta and mozzarella and topped with marinara and besciamella sauce.
Ravioli di Stagione · Market Price
Ask your server for today’s selection.
Penne con Salsiccia · 14.00
Tube pasta with Italian sausage and eggplant in a zesty tomato sauce.
Trenette alla Genovese · 13.25
Fresh homemade pesto sauce, pine nuts and Parmigiano.
* Linguine ai Gamberi · 18.00
Jumbo tiger prawns, vine-ripened tomatoes, capers and basil in a zesty white wine sauce.
Spaghetti Vongole con Rapini · 13.25
Fresh Manila clams in the shell sautéed with broccoli rabe, olive oil, garlic, white wine and fresh parsley.
* Maltagliati con Aragosta e Gamberi · 21.50
Cold water lobster, tiger prawns, wilted spinach and oyster mushrooms over torn pasta sheets in a chardonnay-tarragon cream sauce.
* Pappardelle con Funghi Porcini e Capesante · 17.00
Wide ribbon pasta with porcini, shiitake, oyster, field mushrooms and pan-seared scallops in a white truffle and brandy cream sauce.
SECONDI
Salmone alla Griglia · 20.00
King salmon fillet grilled, then topped with a lemon-caper sauce. Served with spaghetti aglio e olio and fresh vegetables.
* Filetto al Gorgonzola · 29.00
10 oz. Angus beef filet grilled and topped with a creamy gorgonzola sauce. Served with spaghetti aglio e olio and fresh vegetables.
Involtini di Pollo · 16.50
Pounded chicken breast stuffed and rolled with prosciutto and fontina cheese. Topped with oyster mushrooms in a white truffle sauce. Served with spaghetti aglio e olio and fresh vegetables.
* Agnello ai Ferri · 23.00
Grilled New Zealand rack of lamb topped with rosemary and garlic sauce. Served with spaghetti aglio e olio and fresh vegetables.
* Ahi Tuna e Gamberoni al Prosciutto · 29.00
Blackened and seared ruby red ahi tuna, served over arugula and fresh chopped tomatoes. Topped with wasabi ginger sauce and garnished with jumbo prawns wrapped with prosciutto di Parma and fresh basil.
Pollo e Salsiccia · 17.00
Grilled chicken breast and Italian sausage topped with a roasted garlic rosemary sauce. Served with spaghetti aglio e olio and fresh vegetables.
PIZZA DAL FORNO A LEGNA
Pizza Marinara · 10.25
Tomato sauce, garlic, oregano and basil.
Pizza Margherita · 11.00
Tomato sauce, mozzarella, basil and oregano.
* Pizza Genovese · 11.25
Mozzarella, basil pesto, pine nuts and red onion.
Pizza con Pomodori Freschi · 11.25
Tomato sauce, mozzarella, fresh tomatoes and basil.
Pizza Napoletana · 11.75
Tomato sauce, mozzarella, anchovies and oregano.
Pizza con Funghi · 12.25
Tomato sauce, mozzarella and assorted field mushrooms.
* Pizza alla Bismark · 12.50
Tomato sauce, mozzarella, asparagus and oven-roasted egg.
Pizza Vegetariana · 12.75
Tomato sauce, mozzarella, zucchini, eggplant, roasted bell peppers and spinach.
Pizza ai Quattro Formaggi · 13.00
Mozzarella, ricotta, gorgonzola and Parmigiano.
Pizza con Pepperoni · 13.25
Tomato sauce, mozzarella, pepperoni and oregano.
Pizza con Salsiccia e Funghi · 13.25
Tomato sauce, mozzarella, sausage and mushrooms.
Pizza Quattro Stagioni · 13.25
Artichoke hearts, roasted bell peppers, cured olives and prosciutto cotto.
* Pizza Diavolo Rossonero · 14.25
Tomato sauce, mozzarella, pepperoni and salame Genoa.
Pizza al Pollo · 15.25
Tomato sauce, basil pesto, mozzarella, ricotta, spinach, onions, mushrooms, cured olives and grilled chicken.
Pizza al Prosciutto · 16.25
Tomato sauce, mozzarella, arugula and prosciutto di Parma.
* Pizza al Filetto · 17.25
Mozzarella, gorgonzola and filet mignon.
Pizza Panna e Prosciutto Cotto · 14.00
Fresh cream, ham, mushrooms and mozzarella.
CALZONE
Calzone con Ricotta · 14.00
Tomato sauce, mozzarella, ricotta and prosciutto cotto.
Calzone con Pollo · 14.75
Tomato sauce, mozzarella, grilled chicken, mushrooms and artichoke hearts.
Calzone con Salsiccia e Spinaci · 15.00
Tomato sauce, mozzarella, sausage and spinach.
* Calzone Farcito · 15.50
Tomato sauce, spice cured beef, mozzarella, sun-dried tomatoes, caramelized onions and cured olives.
FOCACCIA
Focaccia al Gorgonzola · 12.75
Mozzarella, pine nuts, gorgonzola and onions.
Focaccia alla Caprese · 16.00
Sliced tomatoes, fresh buffalo mozzarella, black olives and basil.
Focaccia al Prosciutto di Parma · 15.00
Prosciutto di Parma, arugula and truffle olive oil.
* Roberto Vigilucci’s Favorites
DOLCI
Vanilla Bean Cremé Brûlée · 7.50
Vanilla custard, caramelized sugar.
Cannoli · 7.50
A traditional Sicilian hard shell pastry filled with ricotta cheese, chocolate chips and lemon zest.
Tiramisu · 7.50
Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.
Chocolate Mousse Cake · 8.00
Double chococlate cake with chocolate mousse filling served with vanilla bean gelato.
Homemade Warm Chocolate Brownie · 8.75
A rich chocolate brownie served with bittersweet chocolate sauce and vanilla bean gelato.
Homemade Hot Apple Pie A La Mode · 8.75
Made with Granny Smith apples and served with warm caramel sauce and vanilla bean gelato.
