Lunch Menu

Menu Highlights
Gli Antipasti - Appetizers
Insalate del Giardino - Salads
Pasta e Zuppe - Pasta & Soup
I Pesci - Seafood
Le Carni - Entrees
Contorni - Vegetables
Pasticceria e Caffe - Desserts & Coffee

Menu Highlights

- Seafood -

Freshly imported from the Mediterranean and other regions when available, as well as domestic fish.

Branzino (European Sea Bass)
Orata (Gilt)
Rombo (Turbot)
Pesce San Pietro (Saint Peter Fish)
Granceola (Spider Crab)
Pagello (Beecher)
Cervia (Grouper)
Vongole (Baby Clams)
Cannolicchi (Raised Clams)
Tartufi di Mare (Venus Clams)
Seppioline (Baby Cuttle Fish)
Sogliola di Dover (Dover Sole)

- Beef -

We use the choicest cuts of exclusively from Certified Angus Beef, truly ensuring that our patrons receive "the best of the best"

- Veal -

For the veal connoisseur, the savory sensation of Europe's finest Plume de Veau Milk Fed Veal awaits.

- Chicken -

Tender, juicy Natural Organic Poultry - with 25% less fat than most other poultry.

- Lamb -

Gourmet-quality, free raised Australian lamb.

- Wild and Farm Raised Game -

Available from October through February - Selections will be offered as specials

- Scottish Wild Game

Pernice (Grouse)
Colombacci (Wood Pigeon)
Pernice Rossa (Red Leg Partridge)
Lepre (Brown Hare)
Fagiano Selvatico (Wild Pheasant)

- Wild Boar and Lamb from Texas
- Farm-Raised New Zealand Venison
- Farm-Raised American Buffalo
- Manchester Farm Quail and Squab

Antipasti

Alzata di Mozzarella di Bufala
Imported buffalo mozzarella cheese and tomato drizzled with rugola and sun-dried tomato pestos

Tartara di Tonno Crudo con Farro
Fresh cubes of raw tuna with a lime infusion, black olives and capers served over spelt

Insalata di Pesce con Carciofi e Asparagi
Fresh seafood salad with artichokes and asparagus

Prosciutto San Daniele con Pere
Imported Italian San Daniele curried ham with fresh pears and frisee’ lettuce, lightly drizzled with a saba, olive oil dressing

Ostriche Ripiene al Brandy
Fresh "Blue Point" oysters stuffed with crabmeat in a brandy sauce topped with hollandaise

Seppia Affogata con Piselli Freschi
Fresh cuttle fish with peas in a light tomato sauce

Cuori di Carciofi Freschi Ripieni
Stuffed hearts of fresh artichokes

Mazzancolle e Funghi Grigliati
Fresh Prawn and Shitaki mushrooms grilled with a warm herb dressing

Le Insalate

Germogli di Grano Saraceno, Soncino e Rucola
Buck-wheat sprouts, upland cress, and micro rugola in a toasted walnut and mustard dressing with Tuscan pecorino di Pienza cheese

Insalata di Fagiolini, Granturco e Patate
Fresh baby string bean salad with tear drop tomatoes, potatoes and fresh corn

Ciuffetti di insalatine Tricolore all’aroma di Tartufo
Mache, Belgium endive, radicchio Trevisano with balsamic honey truffle dressing

Insalata del Contadino
Fresh farmer’s salad with tomato, bell peppers, sweet corn, red onions, cucumbers and basil

Primi

Gnocchi di Patate al Pomodoro e Pesto alla Genovese
Homemade potato gnocchi in a light tomato sauce and basil pesto

Maccheroni a Ferretti con Ricotta Secca Nostrana
"Calabrese" fusilli with tomato puree (Antonio’s farm grown) and grated, Calabrese sheep’s milk ricotta cheese

Garganelli con Ragu di Coda di Bue al Vino Rosso e Porcini
Rolled pasta quills in oxtail and red wine ragu infused with wild porcini mushroom

Trofie al Pesto con Patate e Fagiolini
Fresh twist pasta in a basil pesto with thinly sliced potatoes, baby string beans and pinoli nuts

Tagliolini con Salmone Affumicato e Caviale Sevruga "Mimosa"
Fresh linguini with smoked Nova Scotia salmon, sevruga caviar, in a champagne sauce, sprinkled with grains of poached quail eggs

Pappardelle al Ragu di Coniglio
Long rectangular shaped pasta in a rabbit ragu

Tagliatelle con Bolognese alle Tre Carni con Mascarpone e Piselli
Fresh egg noodles in a three meat "Bolognese" sauce with mascarpone cheese and fresh peas

Zuppa di Lenticchie e patate
Lentil and potato soup

Zuppa di Pasta e Fagioli
Bean soup with tubettini pasta

All pastas are made fresh and prepared on premise

Le Carni

Filetto di Bue Repieno con Gorgonzola, Provolone e Noci con Spec e Polenta al Latte
Filet mignon stuffed with gorgonzola, provolone cheese and walnuts, wrapped in smoked prosciutto ("Spec") served with polenta

Medaglione di Bue all’agrodolce di Melograno con Portobello e Cipollini
Braised filet mignon in a pomegranate sweet and sour sauce, topped with grilled portobello mushroom and cipollini onions

Costoletta di Maiale Biologico al Vincotto e Frutta Secca
Roasted rack of Berkshire pork with apples dried cranberries and cherries in a "mosto" wine reduction sauce

Ossobuco di Vitello con Risotto allo Zafferano
Braised center cut veal shank with saffron risotto

Scallopine di Vitello Milanese con Battuta di Pomodori e Insalatina di Rucola con Scaglie di Parmigiano
Thinly pounded tenderloin of veal, breaded and topped with rugola, fresh tomatoes and red onions with Parmigiano cheese shavings

Battuta di Vitello Grigliata
Thinley pounded piallard of veal served with sautéed mixed mushrooms and spinach

Vitello Della "Principessa" con Punte di Asparagi
Medallions of veal tenderloin topped with eggplant, coppa, tomato and mozzarella cheese, served with asparagus tips

Pollo Novello Arrosto con Patate e Cipolle
Roasted half of organic chicken with roasted potatoes and sautéed onions

Carre’ d’Angello alla Senape
Sliced Colorado rack of lamb, pan-seared, in a "Dijon" mustard, brandy sauce, served with roasted radicchio "Veronese"

Pesci

Spigola Cilena con Cannellini e Cime di Rape
Filet of Chilean sea bass over cannellini beans and broccoli rabe

Trancia di Tonno in Crosta di Tre Pepi
Fresh Ahi tuna with a mixed peppercorn crust in a brandy cream sauce

Scrigno di Mare
Fresh half shelled lobster, fresh prawns and scallops in a creamy brandy sauce and oyster mushrooms

Filetto di Branzino Cicoria e Fagioli Borlotti
Crispy pan-seared filet of Mediterranean sea bass over Italian borlotti beans and dandelions, with a fresh herb infusion

Capesante in Crosta di Patate con Vellutata di Pomodoro e Basilico
Scallops in a crust of julienne potatoes over fresh velvety tomato and basil sauce

Ipoglosso Gratinato con Noci Misti
Filet of halibut incrusted in pistachios, almonds and walnuts served with zucchini and tomato gratin

Contorni - Vegetables

Asparagi Milanese

Cicoria all’Aglio

Spinaci Saltati

Brocoli di Rape Affogati

Funghi Trifolati

Pasticceria e Caffe

Tortino di Formaggio Dolce alla Vaniglia
New York Style Cheese cake with wild berry compote and whipped cream

Bomba al Cioccolato con Croccante di Arachidi
Airy light Chocolate Chiffon glazed with rich chocolate ganache and peanut brittle with chocolate sauce and Peanut Butter Gelato

Tirami Sú
Layers of light Mascarpone Cream and Espresso soaked Savoiardi

Crema Bruciata alla Vaniglia
Vanilla Crème Brulee

Torta Calda al Cioccolato
Warm and intense chocolate filled molten cake with Hazelnut Ice Cream

Tortino di Mele e Cannella
Apple Cinnamon Cake with Vanilla sauce and Vanilla Gelato

Cannoli di Mandorle alla Ricotta
Almond Tuille Cannoli with Chocolate chunk-ricotta cheese filling and Wild berry Coulis

Frutta di Stagione al Forno con Franceipane Croccante
Seasonal fruit cobbler with Vanilla gelato and Caramel.
(ask Server for details)

Semifreddo al Croccante di Mandorle
Frozen Mousse Made With Caramelized Almonds

~  Gelati  ~

Gelato alla Cioccolato
Homemade Chocolate ice cream

Gelato alla Vaniglia
Homemade Vanilla ice cream

Gelato alla Nocciola
Homemade Hazelnut ice cream

~  Sorbetti  ~

Sorbetto al Limone
Homemade Lemon Sorbet (Fat– free)

Sorbetto di Frutti di Bosco
Homemade Wild Berry Sorbet (Fat-free)

Sorbetto di Cioccolato
Homemade Chocolate Sorbet (Low-fat)

Sorbetto di Cocco
Homemade Coconut Sorbet (Low-fat)

~  Biscotti   ~

Available for purchase to take home