~ ANTIPASTO ~
CALAMARI
SEASONED and FRIED, with ROASTED PEPPER AIOLI
$ 11
*CAPPESANTE
SEARED U-10 SEA SCALLOPS over SWEET ENGLISH PEA PUREE with CRISPY PROSCIUTTO and WHITE TRUFFLE OIL
$15
ROTOLLINI di MELANZANE
BAKED ROLLS of EGGPLANT with RICOTTA
$ 9
*BEEF CARPACCIO
THIN SLICED RAW PRIME BEEF SERVED with ARUGULA, CAPERS, and PARMESAN
$ 10
BAKED CLAMS
CLASSIC BAKED CLAMS STUFFED with GARLIC, HERBS, BREADCRUMBS
$ 9
BRUSCHETTA
GOAT CHEESE, OYSTER MUSHROOMS, ROASTED RED PEPPER and WHITE TRUFFLE OIL
$ 10
~ INSALATE ~
CAESAR
TRADITIONAL CAESAR with PARMESAN REGGIANO
and ANCHOVY
$ 7
DELLA CASA
MIXED GREENS with RED PEPPERS, TOMATOES, ENGLISH CUCUMBERS and GORGONZOLA CHEESE with HOUSE BALSAMIC VINAIGRETTE
$ 7
ESTIVA
KENTUCKY GROWN BABY LETTUCES, ROASTED PEAR, BRIE, SUGARED HAZELNUTS, and STRAWBERRY VINAIGRETTE
$ 8
WEDGE
ICEBERG TOPPED with DRIED CRANBERRIES, TOASTED PECANS
and DICED TOMATOES, SERVED with GORGONZOLA DRESSING
$ 8
~ GRANDI PASTE ~
LASAGNA SALSICCIA
BAKED LASAGNA with SAUSAGE, BEEF and RICOTTA
$ 17
PAPPARDELLE BOSCAIOLA
HOMEMADE PAPPARDELLE PASTA TOSSED with MUSHROOMS, BACON, and DEMIGLACE CREAM SAUCE
$ 19
CAPELLINI alla POLLO
SUNDRIED TOMATO GRILLED CHICKEN, OLIVES, BASIL PESTO,
FETA CHEESE and a TOUCH OF CREAM
$ 19
LINGUINI FRUTTI di MARE
“FRUIT OF THE SEA” SHRIMP, SCALLOPS,
FRESH FISH, MUSSELS, and CLAMS
in SPICY WHITE WINE TOMATO SAUCE
$ 25
SPAGHETTINI BOLOGNESE
TRADITIONAL ITALIAN MEAT SAUCE
$ 17
RAVIOLI VODKA
HOMEMADE RICOTTA RAVIOLI and GREEN PEAS
in CREAMY TOMATO VODKA SAUCE
$ 18
~ RISOTTO ~
RISOTTO con ARAGOSTA
CREAMY PARMESAN RISOTTO with FRESH LOBSTER, LEEKS,
FONTINA CHEESE, TOMATO RELISH and PARSLEY OIL
$ 29
~ PIATTO PRINCIPALE ~
*VITELLO VALDOSTANA
2oz VEAL CHOP STUFFED with PROSCIUTTO, SPINACH,
and FONTINA CHEESE FINISHED with a SAGE BUTTER SAUCE
$ 36
*FILETTO di SALMONE
ASHEW ENCRUSTED FAROE ISLAND SUSTAINABLE SALMON SERVED
over SAUTÉED ASPARAGUS, SPINACH and CARAMELIZED ONIONS FINISHED with a
POMEGRANATE CREAM
$ 26
OSSO BUCO MILANESE
SLOW COOKED VEAL SHANK over SAFFRON RISOTTO with ROSEMARY
$ 32
ROASTED DUCK
HALF ROASTED CRISPY DUCK SERVED with BABY SPINACH and ROASTED
POTATOES, TOPPED with SUNDRIED CHERRY DEMIGLACE
$ 28
SALTIMBOCCA
SAUTÉED with PROSCIUTTO, SAGE, and MOZZARELLA
in a WHITE WINE BUTTER SAUCE
VITELLO $ 26
POLLO $ 21
VITELLO PAILLARD
GRILLED VEAL SCALOPPINI SERVED with CAPELLINI PASTA MARINARA and SAUTÉED ASPARAGUS
$ 26
MARSALA
SAUTÉED in SWEET FLORIO MARSALA SAUCE with SHITAKE MUSHROOMS
VITELLO $ 26
POLLO $ 21
LIMONE
SAUTÉED in WHITE WINE LEMON SAUCE with CAPERS
VITELLO $ 26
POLLO $ 21
POLLO alla MILANESE
PARMESAN BREADED CHICKEN BREAST OVER ARUGULA SALAD with LEMON CITRONETTE THEN FINISHED with BALSAMIC REDUCTION
$ 21
PARMIGIANA
IGHTLY BREADED and TOPPED with TOMATO SAUCE and MOZZARELLA SERVED
with PASTA MARINARA
VITELLO $ 26
POLLO $ 21
~ BISTECCA ~
BISTECCA ALLA COSTOLA-OCCHIO
14OZ CERTIFIED ANGUS BEEF RIBEYE TOPPED with PERONI BATTERED LEEKS and GARLIC COMPOUND BUTTER
$ 29
BISTECCA ALLA FLORENTINE
14OZ CERTIFIED ANGUS BEEF N.Y. STRIP STEAK CLASSICALLY PREPARED with EXTRA VIRGIN OLIVE OIL, FRESH LEMON, SEA SALT
$ 26
FILLETTI DI MANZO
6OZ “BARREL CUT” PRIME BEEF TENDERLOIN
$ 39
-TENDERLOIN CAN BE PREPARED IN THE FOLLOWING WAYS:
-CLASSICO TOPPED WITH A GARLIC AND FRESH HERB COMPOUND BUTTER
-AL FORNO FINISHED WITH FRESH GARLIC AND PARMESAN CHEESE
-GORGONZOLA TOPPED WITH CRISPY PROSCIUTTO, CRUMBLED GORGONZOLA CHEESE AND FINISHED WITH A RED WINE VEAL GLACE REDUCTION
SPLIT CHARGE: ENTREE $4 SALAD $2
~ EXECUTIVE CHEF JOSHUA D. MOORE ~
~ SOUS CHEF SETH CUNNINGHAM ~
*NOTICE: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY
INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE A MEDICAL CONDITION