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MAIN MENU - Focusing on contemporary, rustic Italian cuisine. Served lunch and dinner. Changed seasonally.
Antipasti
- CARPACCIO - in the style of Harry’s Bar; mustard sauce and arugula salad [11]
- CALAMARI - pesto deep fried squid served with deep fried lemons and lemon aioli [10]
- SPIEDINI ALLA ROMANA- roasted fresh mozzarella, baguette, anchovy and olive oil [9]
- COZZE ARROSTO - oven roasted Prince Edward Island mussels; drawn butter [12]
- SALUMI MISTI - selection of cured meats, cannellini beans and oil cured olives [12]
- POLENTA E FUNGHI - soft polenta with mushrooms, Marsala and mascarpone cheese 10
- OLIVA - olive warm mixed olives [5]
- BROCCOLI RABE - sauteed broccoli rabe with garlic [6]
- FAVE E PECORINO - fava beans with Pecorino Romano [6]
- CAPONATA - Sicilian eggplant relish; celery, olives, capers [6]
- RAVIOLI - ricotta filled pillows with brown butter and sage [7]
- AGNELLO SCOTTADITO - sauteed baby lamb chops with polenta [10]
Insalate
- INSALATA MISTA- salad of mixed greens, gorgonzola cheese, toasted walnuts and vinaigrette [8]
- INSALATA VERDE - salad of mixed greens, Parmigiano, scallions, tomatoes and vinaigrette [8]
- CESARE - romaine lettuce, anchovy-egg dressing, Parmigiano, croutons and roasted garlic [8/10] with grilled chicken [11/12] with salmon [17]
- SPINACI - baby spinach with grilled eggplant, roasted red peppers, basil, warm goat cheese and pine nuts [13]
- POLLO CAPRESE - grilled chicken, fresh mozzarella, boutique tomatoes, basil; on butter lettuce [14]
- PAZZIA - grilled chicken, pancetta, hard boiled egg, olives, Gorgonzola cheese, tomato & scallions on butter lettuce [14]
- ZUPPA DEL GIORNO - special soup - changes daily [8]
Pizze
- PANCETTA - Italian bacon, sweet onion, garlic, sage, tomato sauce and mozzarella cheese [14]
- MARGHERITA - classic pizza with tomato sauce, basil and mozzarella cheese [12]
- RUSTICA - Italian sausage, mushrooms, sweet onions, oregano, tomato sauce and fontina cheese [14]
- BIANCA - mozzarella, Parmigiano, romano, balsamella, and arugula [13]
- DIAVOLA - sopressatta, broccoli rabe, mozzarella, red pepper flake and tomato sauce [15]
- PATATE - golden potatoes, sweet onion, Gorgonzola, rosemary, and olive oil [14 ]
Contorni
- SPINACI - sauteed spinach with garlic and nutmeg [6]
- POLENTA - side of soft polenta [6]
- POLENTA E FUNGHI- soft polenta with Marsala and mushrooms [9]
- BROCCOLI RABE - sautéd broccoli rabe with garlic [6]
Primi
- RISOTTO -with sea scallops, saffron, arugula and Pinot Grigio [16]
- RISOTTO - with braised veal cheeks, artichokes, Marsala, thyme, and Reggiano [16]
- LINGUINE CON PROSCUITTO COTTO - Rovagnati ham, quartered mushrooms, cream and black pepper [15]
- CAPPELLINI CON SALSA FRESCA - tomato, basil, mozzarella, olive oil and garlic [13]
- LINGUINE ALLE VONGOLE- fresh baby clams, garlic, white wine, butter, parsley and oregano [16]
- PAPARDELLE CON POLLO - grilled chicken, broccoli rabe, roasted tomatoes, pistacchios, stock and sweet butter [15]
- PAPARDELLE BOSCAIOLA- porcini mushroom- Bolognese, herbed ricotta [15]
- RAVIOLI AL SUGO - ricotta filled pasta with a rich tomato meat sauce [14]
- RAVIOLI AL BURRO - ricotta filled pillows with sage brown butter [14]
- RIGATONI ALLA CAMPAGNA- lamb sausage, roasted peppers, eggplant, caciocavallo cheese, stock [15]
- RIGATONI CAVOLFIORE- cauliflower, sultanas, capers, pine nuts, sweet onion and pepper flake[15]
Secondi
- VERDURE-oven roasted vegetables on soft polenta with mascarpone cheese [18]
- POLLO ARROSTO-roasted half chicken with 40 cloves of garlic, rosemary, Vernaccia wine; soft polenta[20]
- FILETTO-fillet of beef served on a portabella mushroom with a rich Barolo wine sauce and deep fried shallots [31]
- VITELLO PAMIGIANO-sauted veal with pomodoro, mozzarella and parmesan; pistacchio green beans [26]
- AGNELLO-sauteed marinated baby lamb chops served with a balsamic deglaze and sauteed spinach [28]
- OSSOBUCO D'AGNELLO-three hour lamb shank with roasted tomatoes, white beans, Chianti and mint [22]
- BISTECCA-wood fired dry aged 16 oz. rib-eye on arugula salad; roasted garlic, porcini butter [33]
- ANIMELLE-veal sweetbreads, proscuitto cotto, artichokes, Marsala and cavalo nero [21]
- CIOPPINO-rich seafood stew of prawns, scallops, clams, mussles, crab and shrimp; grilled bruchetta [26]
Panini
All sandwhiches served Monday-Friday, lunch only - all served on focaccia with small salad
- PETTO DI POLLO - grilled chicken salad with dried cranberries, almonds, scallions, rosemary aioli [12]
- VERDURE - warm sandwich of zucchini, eggplant, mushrooms and artichokes [10]
- POLPETONE- natural Angus burger with Gorgonzola cheese, pancetta; shoestring fries[10]
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