PASTA
FETTUCCINE VERDE FILLETO DI POMODORO	18	LINGUINE ALLA VONGOLE	20
Homemade spinach fettuccine with fresh tomatoes, prosciutto and onions		Linguine with white or red clam sauce

RIGATONI BOLOGNESE	20	RAVIOLACCI POMODORO	14
Tubular pasta with meat sauce, prepared traditional Bolognese style		Ravioli stuffed with ricotta cheese and spinach, finished in a fresh tomato and basil sauce.

CAPELLINI PRIMAVERA	18	PENNE AI CARCIOFI & GAMBERETTI	22
Angel hair pasta loaded with fresh vegetables in a light sauce of garlic and oil.		Penne pasta tossed with artichokes and shrimp in a white wine sauce with garlic and oil.

PENNE ALLA VODKA	18	FUSILLI ALLA PUTTANESCA	18
Penne pasta with vodka and a touch of tomato in a delicate pink sauce.		With garlic, anchovies, capers, black olives, tomato and white wine.

SPAGHETTI CARBONARA	18	PAPPARDELLE AGLI ASPARAGI & SALMONE	22
"Done the right way!"		Wide pasta with asparagus and smoked salmon in a light cream sauce.

FETTUCINE FILICE	20	FARFALLE AMATRICIANA	20
Homemade fettucine with pieces of chicken, black olives, artichokes and fresh tomato and a touch of white wine.		Bowtie pasta with pancetta, onions, and fresh tomatoes

ENTREES
SCALOPPINE DI VITELLO RIVIERA		POLLO CAMPAGNOLA	20
Saluteed with shallots, white wine, herbs and a touch of cream, served with artichoke Parmesan gratin.		Boneless pieces of chicken tossed with shallots, white wine, mushrooms, potatoes, sausage and red peppers.

SCALOPPINE DI VITELLO NAPOLI		POLLO SCARPARIELLO	20
Topped with crabmeat, asparagus and Fontina cheese in a Cognac sauce.		Chicken on the bone, cut into small pieces and sauteed with white wine and a touch of lemon

SCALOPPINE DI VITELLO MT. ETNA		POLLO MARTINI	20
With roasted red peppers and hot cherry peppers in a balsamic vinegar reduction.		Breast of chicken dipped in a Reggiano batter, pan-fried and sauteed with white wine and lemon.

RACK OF LAMB		*N.Y. SHELL STEAK	32
Broiled rack cut into chops and served with green peppercorn Cognac sauce.		Hand butchered in house and prepared to our guests specifications.

SALMON SESAME		*FILET MIGNON	36
Fresh filet of salmon sauteed with shallots, white wine and fresh herbs served over sautted spinach.		Barolo wine sauce topped with mushrooms.

ANTIPASTI
BROILED SHRIMP GORGONZOLA	13	* COLD SEAFOOD PLATTER	16
Jumbo shrimp lightly breaded and gratineed with Gorgonzola cheese.		Oysters, clams, shrimp, crabmeat served chilled on ice with cocktail and mignonette sauces.

PORTOBELLO MUSHROOM BALSAMICO	12	MOZZARELLA CAPRESE	11
Marinated Portobello mushrooms topped with melted goat cheese.		Homemade fresh mozzarella with tomato, basil, and a drizzle of extra virgin olive oil.

BAKED CLAMS	10	TEGAMINO DI MELANZANE	12
Little neck clams on the half shell with breadcrumbs, white wine, and a touch of lemon.		Stuffed eggplant with proscuitto and fresh homemade mozzarella.

ZUPPA
PASTA & FAGIOLI	6	MINESTRONE	6
Heart Tuscan bean soup with buttetti pasta.		Fresh garden vegetables

ZUPPA DEL GIORNO	6
The chef's special soup of the day

INSALATA
INSALATA CESARE	8	COLD ANTIPASTO	10
Romaine lettuce, garlic croutons and creamy Ceasar dressing with shaved Parmesan.		Genoa salami, sopprasatta, prosciuttodi parma, fresh mozzarella, and fresh vegetables

INSALATA NAPOLI	8	INSALATA RUSTICA	10
House salad of mixed greens with balsamic vinaigrette and crumbled Gorgonzola.		Cannellini beans, red onion, tomato, asparagus and roasted red peppers, chopped and topped with fresh mozzarella.

INSALATA ARGULA	8	CRABMEAT AND ASPARAGUS	14
Hearts of Palm, Anjou pear and shaved Parmesan, tossed in lemon vinaigrette.		Lump crabmeat with ricotta, mascarpone and red onion on a bed of roasted beets.

TRI COLORE INSALATA		INSALATA DI SPINACI	10
Crisp arugula, endive and radicchio served with house made balsamic vinaigrette.	9	Baby spinach with grapefruit, oranges, walnuts, in a balsamic vinaigrette.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness