Pisticci

Soup Special

Campagnola soup – vegetable puree with butternut squash, eggplant, tomatoes, mix peppers, celery, onions, carrots, serve with spinach.

Antipasto Special

Cauliflower alla parmigiana – breaded and pan-fried cauliflower, served with roasted red pepper tomato sauce and melted smoke mozzarella.

Salad Special

Campagnola Salad – large mesclun salad, cucumbers, Kalamata olives, onions, avocado, hard boiled egg, spicy soppresata salami, cherry tomatoes and feta cheese with lemon and oil – perfect for 2 people to share

Pasta Special

four cheese gnocchi – Gnocchi stuffed with spinach, ricotta di buffalo, ricotta salata, pecorino and fontina chesses, served with pieces of guanciale, fresh tomato, chopped mint on a garlic and oil sauce.

Seafood Special

Penne misto di mare – served with pieces of salmon, sea bass, shrimp, crab meat, asparagus, on a tomato spicy cream sauce.

Fish Special

Baked Chilean Sea Bass Livornese - baked with black olives, capers, tomatoes, and withe wine served with roasted potatoes and broccoli rabe.

Meat Special

Grilled Ribeye – served with mix peppers onions and roasted potatoes.

Dessert Special

Almond Apple Cake – with coconut sorbet

Antipasto Special

Campagnola Salad- roasted asparagus and shitake mushrooms with red beats, avocado over mesclun greens and topped with buffalo mozzarella

PARMIGIANA di CAVOLFIORE

appetizer of lightly breaded cauliflower pan-fried with roasted tomatoes,​melted fresh mozzarella, and sugo di pomodoro​

BRESAOLA ANTIPASTO

appetizer of sliced thin and served over a bed of baby arugula, with roasted red peppers and ​shaved pecorino, dressed lightly with fresh lemon and extra virgin olive oil​

Salad Special

Grilled Pineapple Salad – Grilled pineapple with mesclun greens, strawberries, crumbled feta cheese and roasted pistachios, drizzled with a balsamic reduction.

Gnocchi Special

Gnocchi Con Manzo - chef’s homemade ricotta and spinach gnocchi served with filet mignon, shell steak, and mixed mushrooms topped with truffle oil

Lasagna Special

Vegetable Lasagna - Roasted eggplant slices stuffed with zucchini, yellow squash, mushrooms, and artichokes, layered with bechamel and pesto, baked with tomato sauce and Mozzarella cheese over top.

CIOCCOLATE con FRAGOLA

decadent chocolate cake layered with ganache and ​strawberry chantilly cream, with a forest berry coulis​

Roasted Garlic Bread

whole cloves roasted until sweet and spread over ciabatta

Burrata Caprese

imported burrata ball with marinated cherry tomatoes and house pesto

Steamed Artichoke

served with a velvety dip of lemon and extra virgin olive oil

Vegetable Ceci

grilled portobello, zucchini, & squash medallions topped with chickpea puree and fresh mozz di bufala

Fresh Steaming Mussels

juicy fresh mussels in our spicy tomato basil broth

Caponata Antipasti

eggplant, peppers, celery, olives and capers, served with crostini and hand pulled stracciatella

Grilled Portobello

portobello caps grilled over spinach leaves flash sautéed in garlic and white wine

Eggplant Tower

layers of eggplant medallions and fresh ricotta topped with oursugo di pomodoro and mozzarella

Portobello Della Nonna

Baked portobello cap stuffed with mixed mushrooms, oatmeal, pumpkin seeds, fresh herbs & grana padano with a side of greens

Minestrone Soup

Comes with a clear tomato base and al dente vegetables like Nonna makes. Vegan.

Baby Lettuce Salad

simple field greens with cherry tomatoes and a creamy whipped balsamic dressing. Vegan.

Pisticci Farm Salad

Baby kale and shaved radishes, scipy walnuts and basil buttermilk dressing drizzled with acacia honey.

Caesar Salad

Freshly harvested greens from our farm, tossed in classic Caesar dressing with parmigiano crisps and boiled egg.

Stracciatella Caprese

Handpulled stracciatella and ripe cherry tomatoes drizzled with our homemade pesto.

Kale Salad

baby kale and shaved radishes, scipy walnuts and basil buttermilk dressing drizzled with acacia honey.

Insalata Pisticci

bed of baby spinach tossed with crispy potatoes and pancetta lardons, drizzled with a balsamic reduction

Insalata Mista

simple, beautiful field greens with cherry tomatoes and a creamy whipped balsamic dressing

Shaved Fennel Salad

fennel, string beans, black olives, red and yellow bell peppers, and crumbled gorgonzola, with extra virgin olive oil and fresh lemon

Spaghetti al Pomodoro

Our classic tomato sauce cooked to perfection with molto TLC (vegetarian). Add protein for an additional charge. (FYI, our meatballs and sausage contain cheese and breadcrumbs).

Rigatoni alla Vodka

vodka, cream, tomato, parmigiano and a little bite of spice

Penne Pisticci

Served in a yellow and red vine tomato sauce with chunks of homemade mozzarella and basil chiffonade. Vegetarian.

Fettuccine ai Funghi

Homemade fettuccine (made with egg) with a trio of rich earthy mushrooms. Add truffle oil for an additional charge. Vegetarian.

Orecchiette Broccoli Rabe

Bitter greens, garlic, and pepperoncino in a seductive broth (vegetarian). Add spicy Italian pork sausage for an additional charge (sausage contains cheese).

Pappardelle alla Bolognese

Flat ribbon pasta (made with eggs) cut in house just for our famous Bolognese sauce. Vegan Style sauce is available upon request for an additional charge.

Maltagliati with Ricotta, Spinach and Lamb

Slow cooked lamb ragu over flat noodle pasta with baby spinach and a dollop of ricotta to keep it light (sauce is not gluten-free).

Tuscan Bean Ravioli

Fresh ravioli with a hearty filling of ricotta and cannellini beans, served in a tomato-cream sauce.

Prosciutto e Spinaci

Spaghetti tossed with prosciutto, baby spinach, garlic and oil

Prosciutto e Tardivo

strozzapreti with arugula, prosciutto, sweet radicchio, and endive, tossed with light tomato and creamy goat's cheese

Meatballs and Polenta

baked squares of polenta with house meatballs and tomato sauce

Chicken in Sage

citrus marinated chicken paillard, grilled with sage and served under a bed of fresh arugula and chopped plum tomatoes

Grilled Salmon Filet

served medium rare with oven roasted tomatoes and broccoli rabe.

Black Angus Skirt Steak

seared on the grill with a mixed farm salad and roasted potatoes

Mushroom Chicken

marinated chicken paillard in a mushroom wine reduction, with roasted potatoes

Citrus Chicken

Chicken breast marinated in lemon, topped with a healthy bed of farro, spinach, and a pinch of lemon zest and extra virgin oil.

Lunch Insalata Mista

tender mesclun greens and cherry tomatoes with a whipped balsamic dressing

Lunch Kale Salad

baby kale with shaved radishes, spicy walnuts and basil buttermilk dressing, drizzled with acacia

House Caesar Salad

chopped hearts of romaine tossed in a classic anchovy based dressing, served with baked parmesan crisps and a hard boiled egg

Lunch Insalata Pisticci

bed of baby spinach tossed with crispy potatoes and pancetta lardons, drizzled with a balsamic reduction

Roasted Pumpkin Salad

roasted pumpkin caramelized until slightly sweet, with shitake mushroom, crumbled feta, pignoli nuts, and a light balsamic over baby spinach

Lunch Minestrone

the italian classic. prepared with fresh garden veggies and the patience of your nonna

Prosciutto Mozzarella Panini

imported prosciutto and mozzarella fatta in casa with fresh basil leaves and pomodoro. served on italian ciabatta with a side salad

Tuna Arrabiata Panini

imported italian tuna (it makes all the difference) special spices, thin sliced jalapeño, and tomato. served on italian ciabatta with a side salad

Pollo Perfetto Panini

citrus marinated chicken breast, arugula, tomato,and basil mayonnaise. served on italian ciabatta with a side salad

Garden Goodness Panini

portobello mushroom caps, sliced avocado, red onion, tomato and melted provolone. served on italian ciabatta with a side salad

Lunch Penne Pisticci

penne with yellow and red vine tomato chunks, melted homemade mozzarella and basil

Lunch Prosciutto & Spinaci

prosciutto and wilted spinach tossed through spaghetti with garlic and oil

Lunch Rigatoni Alla Vodka

rigatoni with vodka, light cream, fresh tomato, and justthe perfect bite of spice

Lunch Fettuccine Mushroom

fettuccine with a trio of earthy portobello, shitake, and cremini mushrooms in a light wine sauce

Lunch Fig Salad

broiled figs stuffed with goat cheese, over a bed of arugula with strawberries, hearts of palm, and and mango, with honey mustard dressing on the side

Lunch Cavatelli Broccoli

broccoli florets sauteed with garlic and light white wine over fresh cavatelli

Lemon Ricotta Pancakes

the legend lives on, possibly the best pancakes you'll ever have

French Toast

with mascarpone, fruit, and organic maple syrup

Avocado Toast

avocado and chickpea mash with Maldon sea salt flakes and Calabrian chili

Bacon Egg and Cheese

on a croissant with roasted potatoes

Uova Contadine

poached eggs with a rich peperonata sauce, greens and potatoes

Deviled Eggs

with farm greens, pumpkin seeds and whole grain toast

Grilled Salmon Salad

served medium rare, with a bed of our farm greens with whipped balsamic

Spaghetti Carbonara

tossed with crean, egg and pancetta

Brunch Fettucine ai Funghi

a trio of earthy mushrooms in a light wine sauce over fresh fettuccine

Brunch Fig Salad

Broiled figs stuffed with goat cheese plated over a bed of arugula with hearts of palm, strawberries, and mangos with honey mustard dressing and a drizzle of balsamic reduction

Spinach and Feta Omelette

three eggs folded over baby spinach and mild feta, with a side of greens and potatoes

Steak and Eggs

black angus hanger steak with soft scrambled eggs and a side salad

Side Bacon

Side Sausage

Side Roasted Potatoes

Side Sautéed Greens

seasonal greens in garlic and extra virgin oil

Side Broccoli Rabe

sautéed al dente with garlic and oil

Side Meatballs

made with beef, grana padano, garlic and breadcrumbs in our piping hot sugo di pomodoro

Side Vegan Meatballs

beyond beef version of our house classics

Side Parmesan Cheese

single serving of grated parmigiano

Side of Bread

single serving of artisanal sliced ciabatta

Side of Chicken

Grilled full breast of chicken

Side of Salmon

12 oz filet of salmon grilled to order

Homemade Tiramisu

Layers of madeleines soaked in Lavazza espresso married to mascarpone and organic cocoa powder.

Fresh Coconut Cake

Feather light white cake with a rich coconut flake frosting garnished with berries and mint.

Chocolate Mousse

Velvety Frangelico (hazelnut liqueur) chocolate mousse with raspberries and whipped cream.

Guava Panna Cotta

So subtle, so satisfying, it tastes like a sweet breeze on a summer night.

Berries and Cream

Coke

Diet Coke

Sprite

Ginger Ale

Tonic Water

La Spaghettata HOLIDAY

our classic bowl of spaghetti in sugo di pomodoro

Orecchiette Broccoli Rabe HOLIDAY

bitter greens, garlic, and pepperoncino

Rigatoni alla Vodka HOLIDAY

vodka, light cream, fresh tomato and parmigiano with the perfect bite of heat at the end

Fettuccine ai Funghi HOLIDAY

homemade fettuccine tossed through a trio of warm, earthy mushrooms and imported truffle oil

Maltagliati with Ricotta, Spinach anfd Lamb HOLIDAY

juicy lamb ragu over flat pasta with baby spinach and a dollop of fresh ricotta to keep it light

Grilled Salmon Filet

served medium rare with oven roasted tomatoes and steamed broccoli rabe

Minestrone HOLIDAY

with a clear tomato brother and fresh veggies, like your nonna used to make

Vegetable Ceci HOLIDAY

grilled portobello, zucchini, & squash medallions topped with chickpea puree and mozz di bufala

Kale Farm Salad HOLIDAY

homegrown kale and shaved radishes tossed with spiced walnuts and our basil buttermilk dressing

Roasted Garlic Bread HOLIDAY

whole cloves roasted until sweet, spread over ciabatta with warm goat cheese

Steaming Mussels & Sausage HOLIDAY

Italian sausage and plump mussels in tomato basil

Italian Wedding Soup

with mini meatballs, acini di pepe, carrots, spinach, and fresh herbs in a rich chicken broth

Winter Beet Salad

golden and red beets over a bed of tender greens with Acorn Hill Farms mild goat cheese and sunflower seeds

Salumi E Formaggi Per Due

a delight for two: spicy soppressata calabrese, imported prosciutto di parma, tuna stuffed cherry peppers, aged Grana Padano, and brie with acacia honey

Ravioli ai Funghi Di Ostrica

homemade spinach and ricotta ravioli with oyster mushrooms and kale in a silken becherovka sauce

Halibut alla Livornese

halibut steak baked to tender perfection with roasted tomatoes, black olives, and capers garnished with broccoli rabe spears

Muscovy Duck Breast

pan seared medium rare with a slow plum reduction, served with wilted spinach and toasted pine nuts

Amaretto Cheesecake

light and fluffy, made Italian style with fresh ricotta drizzled with a velvety ganache

Passionfruit Mousse

in dark chocolate cuoricini, served with edible flowers