Primi Piatti

• Roasted Beet And Goat Cheese Salad
  with sundried tomatoes dressed with balsamic-pistachio vinaigrette

• Carpaccio Of Warm Diver Sea Scallops
  in a citrus dressing topped with a ligurian olive and roasted pepper tapanade

• Bibb Lettuce And Haricot Vert Salad
  with prosciutto di parma and ricotta salata finished with roasted spanish almonds

• Mixed Baby Lettuce
  with grilled leeks served along side a warm mushroom and black truffle napoleon

• Ecuadorian Shrimp
  in a roma tomato, mustard and basil reduction with honeydew melon, prosciutto and buffalo mozzarella

• Tuscan White Bean Soup
  with pecorino raviolini, calabrian chili oil, parmigiano

• Risotto
  with mushrooms and petit peas from provence with crispy zucchini

• Mushroom Ravioli
  with a porcini and black truffle cream sauce

• Spaghettini "arrabiata"
  with mushrooms, black olives and minced spanish anchovy in a spicy tomato and basil sauce

• Gemelli In A Spicy Garlic And Olive Oil Sauce
  with escarole, sausage and anchovy finished with caramelized pecorino

• Penne With Sausage
  wild mushrooms and toasted fennel seeds in a tomato sauce

• Sheeps Milk Ricotta Tortelloni
  in an arugula and sundried tomato sauce finished with grated goat cheese

• Rigatoni With Pancetta
  onions and pepperoncini in a light tomato and basil sauce finshed with mascarpone

• Soft Egg Yolk Raviolo
  filled with spinach and ricotta topped with parmigiano and melted truffle butter

• Pappardelle In A Braised Veal Shank And Marrow Sauce
  with minced cherry pepper and a hint of italian mascarpone

• Capellini With Maryland Crabmeat
  leeks and pepperoncini in a prosecco broth

• Chicken Liver And Pancetta Ravioli In A Boscaiola Sauce
  with marsala wine

• Spaghetti In A Traditional Bolognese Sauce
  topped with sheeps milk ricotta

• Butternut Agnolotti
  with a sage brown butter, amaretti and buffalo mozzarella

Piatti Di Mezzo

• Filet Of Branzino In A Sundried Tomato
  picholine and calamata olive sauce with a roma tomato and fennel confit

• Oven Roasted Diver Sea Scallops
  with artichokes and fennel over savoy cabbage in a pancetta and leek sauce

• Shrimp
  sautéed in a sherry wine and garlic sauce over a pecorino and sweet pea puree surrounded by crispy fried eggplant

• Pignoli Crusted Salmon Over Roasted Eggplant
  peppers, onions and currants with a wine, lemon and basil sauce

• Maine Lobster Tail And Maya Shrimp
  in a spicy garlic and white wine sauce over broccoli, roasted pepper and cauliflower $10 supp

• Potato Crusted Snapper
  over sautéed wild mushrooms in a red wine (barbaresco) reduction and roasted beets

• 12 Oz. Filet Mignon
  with a madeira wine and black olive sauce over haricot vert and roasted fingerling potatoes $10 supp

• Veal Medallions In A Zingara Sauce
  with prosciutto and porcini mushrooms in a spicy tomato infused wine sauce

• Boneless Veal Chop Milanese
  with an arugula, cherry tomato and bocconcini mozzarella salad

• Thinly Sliced Breast Of Duck In A Port And Truffle Reduction
  with a potato puree and caramelized endive

• Veal Chop
  with a porcini-dijon sauce served with braised vegetables $8 supp

• Braised Short Ribs Of Beef
  with a cherry pepper and natural glaze, fennel-apple puree

• Organic Breast Of Chicken
  with italian sausage served over broccoli di rapa and ricotta gnocchi in a rosemary and garlic sauce

• Lightly Pounded Parmigiano Crusted Rib Pork Chop
  with a prosciutto and tricolor salad in a garlic and sage jus

• Veal Scallopini
  topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio)