Da Noi

Gamberi Grigliati

Grilled shrimp over sauteed zucchini, pine nuts and plum tomato.

Crespelle Fiorentina

Eggplant cannelloni filled with ricotta and spinach.

Grilled Portobello Mushroom

Served with​ field salad.

Melanzane Afumigate

Grilled eggplant with smoked mozzarella and tomato.

Vongole Oreganata

Little neck baked clams.

Calamari Fritti

Portobello Ai Barolo

Cap layered with crabmeat and mozzarella in a Barolo​ red wine reduction sauce.

Mozzarella, Pepper and Tomato

Fresh mozzarella, roasted peppers and tomatoes.

Fegatini di Pollo Ai Balsamico

Sauteed chicken liver in balsamic over field salad.

Insalata Bianca

Hearts of palm, artichoke, mushrooms and endive tossed in oil and lemon with shaved parmesan.

Insalate Cesare

Caesar salad.

Insalata Francescana

Field greens, red beets, corn, tomato and dried ricotta.

Insalata Caprini

Goat cheese baked over field greens salad with walnuts.

Carpacio Bomba

Beef over arugula in oil and lemon with parmesan.

Fidellini Mare E Monte

Served with shitake mushrooms and shrimp in a light red sauce.

Ravioli Piamontese

Filled with spinach and cheese in a pink sauce.​

Tortelloni Quattro Formaggi

Green tortelloni in a four cheese sauce.

Fusilli Ai Salmone

Served with fresh salmon in a pink sauce.

Linguine Alle Vongole

Served with white clam sauce.

Linguine Frutti di Mare

Served with mixed seafood marinara.

Rottolo Montanara

Homemade pasta rolled and filled with spinach, ricotta and wild mushrooms in a pink sauce with parmesan.

Rissotto Milanese and Porcini Mushroom

Tortellini Gratinati

Meat tortellini with prosciutto and peas in a pink sauce.

Rigatoni Cipullo

Served with ground sweet sausage, prosciutto and cream.

Penne Alle Melanzane

Served with eggplant, fresh tomatoes and shaved dry ricotta.

Spaghetti Bolognesse

Served with veal meat sauce.

Salmone Livornese

Salmon sauteed with onions, capers, black olives and fresh tomatoes.

Zuppa di Pesce

Mixed seafood stewed in tomato sauce.

Filet Sole Fiorentina

Sauteed with lemon and white wine over spinach.

Shrimp Parmeggiana

Served with marinara sauce and mozzarella served with linguine.​

Pollo Scarpariello

Served with bones, sauteed with rosemary, garlic and wine.

Pollo Giambotta

Boneless, sauteed with roasted peppers, potatoes, sausage and white wine.

Fegatini di Pollo alla Venesiana

Chicken liver sauteed with onions.

Pollo San Remo

Boneless, sauteed with sun-dried tomatoes, peas and portobello mushrooms.

Pollo Castelli Romana

Boneless with shallots, artichokes and mushrooms.

Pollo Sorrentino

Breast layered with prosciutto, eggplant and fontina.

Nodino alla Salvia

Broiled veal chop with fresh sage.

Nodino Valdostana

Thinly pounded veal chop layered with prosciutto and fontina cheese with porcini, cream and wine sauce.

Bistecca Ai Ferri

Grilled sirloin steak served with roasted potatoes.

Vitello Del Bosco

Scallopini​ with shitake mushrooms, sage and tomato.

Vitello Milanese Capriciosa

Cutlet with fresh tomatoes and melted fontina cheese.

Fegato alla Venesiana

Sauteed calve's liver with onions.

Vitello Martini

Veal encrusted with parmesan sauteed in lemon and white wine.

Vitello Saltinbocca

Scaloppini layered with prosciutto over spinach.

Broccoli di Rabe

Fried Zucchini