Da Noi

Insalata Bianca

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

Insalata Francescana

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

Insalata Caprini

Goat cheese baked over field greens salad with walnuts.

Insalata Cesare

Caesar salad.

Fegatini di Pollo Ai Balsamico

Sauteed chicken liver in balsamic over field salad.

Carpaccio Bomba

Thinly sliced raw beef over baby arugula in oiland lemon dressing wit shaved Parmesan cheeseon top.

Melanzane Afumigate

Grilled thick cut egplant topped with smoked mozzarella and fresh diced plum tomato salad.

Portello Grigliati

Grilled and served over field salad.

Mozzarella Caprese

Fresh mozzarella, roasted peppers and tomatoes.

Gamberi Grigliati

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

Crespelle Fiorentina

Eggplant cannelloni filled with ricotta and mined spinachsauteed in a plum tomato and touch of cream sauce and melted cheese on top.

Vongole Oreganata

Seven little neck baked clams.

Calamari Fritti

Traditional fried calamari served with marinara sauce.

Grilled Portobello Mushroom

Served over field salad.

Portobello Ai Barolo

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

Rigatoni Cipullo

Served with ground sweet sausage, prosciutto in a touch of cream.

Penne Alle Melanzane

Served with eggplant, fresh tomatoes and shaved dry ricotta.

Rotolo Montanara

Homemade pasta rolled and filled with spinach, ricotta and wild mushrooms in a plum tomato reduction with a touch of cream topped with parmesan.

Tortellini Gratinati

Meat tortellini with prosciutto and peas in a plum tomato reduction with a touch of cream.

Ravioli Piamontese

Filled with minced spinach and Ricotta cheese in a plum tomato reduction with a touch of cream.

Tortelloni Quattro Formaggi

Basil Ricotta cheese tortelloni in a four cheese cream sauce.

Fusilli Ai Salmone

Served with fresh salmon in a plum tomato reduction with a touch of cream.

Fidellini More e Monte

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

Linguine Alle Vongole

Served with white clam sauce.

Linguine Frutti di Mare

Served with mixed seafood marinara sauce with cherry tomatoes.

Risotto Milanese and Porcini Mushroom

Served with dry parcini mushrooms.

Spaghetti Bolognese

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 served with linguine side.

Sole Alla Fiorentinaole Fiorentina

Sauteed with lemon and white wine over spinach.

Shrimp Parmigiana

Breaded shrimp topped with marinara sauce and served with linguine.

Fegatini di Pollo alla Venezia

Chicken liver sauteed with onions.

Pollo Scarpariello

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

Pollo Giambotta

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

Pollo San Remo

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

Pollo Castelli Romana

Boneless with shallots, artichokes and mushrooms.

Pollo Alla Sorrentina

Breast layered with prosciutto, eggplant and fontina.

Vitello Capricciosa

Veal cutlet topped wit dice plum tomato in an oil and balsamic vinaigrette with melted mozzarella cheese.

Vitello Del Bosco

Scallopini with shitake mushrooms in a fresh plum tomato sauce.

Vitello Martini

Veal encrusted with Parmesan sauteed in lemon and white wine.

Vitello Saltimbocca

Scaloppini layered with prosciutto over spinach.

Vitello Al Ferri

Broiled veal chop with fresh sage served with roasted potatoes.

Black Agus Bistecca Al Ferri

Grilled sirloin steak served with roasted potatoes.

Nodino Valdostana

Thinly pounded veal chop layered with proscuitto and fontinacheese sauteed in a parcini mushrooms and cream sauce.

Fegato alla Veneziana

Sauteed calve's liver with onions.

Broccoli di Rabe

Zucchini Fritti

Tira Mizu

Ricotta Italian Cheese Cake