DINNER

ANTIPASTO

*PESCATO DEL GIORNO mkt
CHEF’S EVERCHANGING SEAFOOD SPECIAL OF THE DAY, ASK YOUR SERVER FOR DETAILS
Calamari $23
FRIED SQUID and ZUCCHINI SERVED with a SWEET CHILI CITRUS AIOLI
Salsiccia $19
GRILLED ITALIAN ROPE SAUSAGE with PEPPERS, WHITE WINE, and FRESH OREGANO
Rotollini di Melanzane $16
BAKED ROLLS of EGGPLANT with RICOTTA and MARINARA
*Beef Carpaccio $21
THINLY SLICED RAW CERTIFIED ANGUS BEEF TENDERLOIN with FETA CHEESE, RED ONION, RADISH, ARUGULA and GREEN OLIVE CITRONETTE
Bruschetta $16
GOAT CHEESE, FRONDOSA FARMS OYSTER MUSHROOMS, ROASTED RED PEPPER, and WHITE TRUFFLE OIL

INSALATE

Caesar $15
ROMAINE HEARTS, PARMESAN REGGIANO and SPANISH ANCHOVY with a TRADITIONAL CAESAR DRESSING

DELLA CASA $15
CHOPPED GREENS, ROMAINE, BRUSSELS SPROUTS with BANANA PEPPERS, ARTICHOKE, OLIVES, SALAMI and FETA CHEESE with HOUSE BALSAMIC VINAIGRETTE

ESTIVA $17
GROGANICA FARMS AQUAPONIC LETTUCE, CURRY ROASTED MARCONA ALMONDS, PICKLED BABY BEETS and GOAT CHEESE with a WHITE BALSAMIC MANGO VINAIGRETTE

Wedge $15
ICEBERG TOPPED with DRIED CRANBERRIES, TOASTED PECANS, and DICED TOMATOES with a GORGONZOLA DRESSING

GRANDI PASTE

Lumache Carcerata $29
HOUSE-MADE LUMACHE PASTA in a SAUSAGE, TOMATO, CREAM, BASIL and PARMESAN REGGIANO SAUCE

Lasagne al Forno $29
SIXTEEN LAYERS of SPINACH PASTA BAKED with PORK, BEEF, MOZZARELLA, PLUM TOMATOES, BASIL and RICOTTA

Pappardelle Boscaiola $32
HOUSE-MADE PAPPARDELLE PASTA with MUSHROOMS, APPLEWOOD BACON, in a DEMI-GLACE CREAM SAUCE

Capellini di Sorrento $30
CAPELLINI PASTA and SHRIMP in a BASIL, GARLIC, and WHITE WINE LEMON CREAM SAUCE

Linguini Frutti di Mare $36
“FRUIT OF THE SEA” SHRIMP, SCALLOPS, SEA BASS, SALMON, MUSSELS, and CLAMS in a SPICY WHITE WINE TOMATO SAUCE

Tagliolini Bolognese $32
HOUSE-MADE TAGLIOLINI PASTA in a TRADITIONAL ITALIAN MEAT SAUCE with WHITE WINE, FENNEL, MIRE POIX and TOMATO

RAVIOLI VODKA $25
HOUSE-MADE RICOTTA RAVIOLI and GREEN PEAS in a CREAMY TOMATO VODKA SAUCE

RISOTTO

Risotto di MAIALE $39
CREAMY SUNDRIED TOMATO RISOTTO with ROASTED STONE CROSS FARM PORK BELLY, and FENNEL, FINISHED with WHIPPED JALAPENO FETA CHEESE

PIATTO PRINCIPALE

Saltimbocca

Marsala

LIMONE

Parmigiana

BISTECCA

BISTECCA ALLA COSTOLA-OCCHIO $62
14OZ CERTIFIED ANGUS BEEF RIBEYE TOPPED with CANARY ISLANDS SMOKED GOAT CHEESE and BALSAMIC ROASTED FRONDOSA FARMS MUSHROOMS

Bistecca con Bourbon $58
14OZ CERTIFIED ANGUS BEEF NY STRIP STEAK FINISHED with a MAKER’S MARK BOURBON BALSAMIC GLAZE and GRILLED SCALLION

Filletti di Manzo $67
8OZ CENTER-CUT CERTIFIED ANGUS BEEF TENDERLOIN TOPPED with CHARRED SWEET PEPPERS and FINISHED with HORSERADISH DIJON SAUCE and AGED BALSAMIC

Split charge: entrée $6 salad $3

Executive Chef Joshua D. Moore

Sous Chef Seth Cunningham

Junior Sous Chef Sean Wilkerson

Twenty percent gratuity may be added to parties of six or more