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APPETIZERS

WHITE BEAN DIP   7
Pureed cannelloni beans with tomatoes, herbs and cheese. Served with crostini. 

ARANCINI   7 
Hand rolled risotto balls stuffed with our house-made mozzarella and crisp pancetta. Served with garlic aioli.

STUFFED PORTOBELLO MUSHROOMS   8
Stuffed with ricotta, parmesan, house made mozzarella, tomatoes and herbs.

FRIED MOZZARELLA   8
House made mozzarella gently breaded, then fried. Served with marinara.

CALAMARI   9
Fresh squid lightly battered and quickly fried. Tossed in a sweet chili sauce.

EGGPLANT CAPONATA   10
Roasted eggplant with onions, peppers, olives & capers in a tomato agrodolce sauce. Served with crostini.

ENTREES

All entrees are served with our House salad. 

SPAGHETTI AND MEATBALLS    16
Three homemade meatballs in marinara sauce. Served with spaghetti.

STUFFED SHELLS     16
Large pasta shells stuffed with beef, pork, cheese and herbs. Baked with marinara.

BOLOGNESE LASAGNA    17
Layered pasta sheets with bolognese, bechamel and cheese.

SPAGHETTI ALL’AMATRIANA    17
Housemade pancetta, chili & roasted tomatoes. Served with spaghetti. 

SAUSAGE ARRABBIATA   16
Italian sausage, crisp pancetta and fresh chili pepper. Served with penne & marinara.

CHICKEN CARBONARA   16
Tender slices of grilled chicken with pancetta and peas tossed in a parmesan cream sauce. Served with gemelli.

CHICKEN PARMESAN    17
Breaded chicken breast topped with marinara and fresh mozzarella. Served with spaghetti.

CHICKEN SALTIMBOCCA    17
Chicken breast wrapped with lemon and prosciutto with capers and white whine reduction. Served with risotto.

CAPRESE CHICKEN   17
Pesto crusted chicken breast with sliced tomato, housemade mozzarella and spaghetti olio. Finished with balsamic glaze.

GNOCCHI ALLA GORGONZOLA    15
House made tender potato dumplings tossed in a creamy gorgonzola sauce.

MANICOTTI   15
Fresh pasta tubes stuffed with Italian cheeses and herbs. Served with marinara.

CHEESE RAVIOLI   16
5  six-cheese ravioli tossed in a basil-pesto sauce. Finished with candied walnuts.

EGGPLANT NAPOLEON   18
Slices of eggplant layered with fresh mozzarella, roasted red peppers and basil. Served with spaghetti. 

TRUFFLE MUSHROOM RISOTTO   19
Creamy risotto with wild mushrooms, white truffle oil, peas, fresh herbs & parmesan. 

BAKED ZITI   20
Sautéed spinach, roasted eggplant & ziti tossed in a parmesan vodka sauce and baked to perfection.

PAN ROASTED SALMON   21
Seared and roasted salmon with peas and truffle cream. Served with pappardelle.

SCALLOP FRESCO   23
Pan seared jumbo sea scallops with tomatoes and basil in a lemon and white wine reduction. Served with angel hair.

CACIO E PEPE WITH SHRIMP   23
Traditional Italian cream sauce of pecorino and pepper. Served with pappardelle pasta and garlic sautéed shrimp. 

HALIBUT FRA DIAVOLO   24
Pan-roasted halibut with spaghetti tossed in a spicy medley of capers, lemon, tomatoes and fresh herbs.

OSSO BUCO D’CARDONE   24
Chianti-braised lamb shank. Served with roasted vegetables, herbs & risotto.

BALSAMIC GLAZED SHORT RIBS   25
Slow cooked beef short ribs with balsamic reduction. Served with sweet corn risotto.

GNOCCHI WITH SHORT RIB RAGU   25
House made potato gnocchi tossed in a tomato and chianti braised short rib ragu. 

VEAL CHOP   30
16 oz bone-in veal chop served with sautéed mushrooms & roasted garlic mashed potatoes. Finished with a tomato-marsala sauce.