A staple from Puglia,we combine our homemade hot Italian sausage, rapini, and pecorino romano cheese with our homemade hats.
Orecchiette with sliced filet of beef and hot cherry peppers-
Our homemade orecchiette tossed with sliced filet of beef, garlic, and hot cherry peppers dressed in a light tomato sauce
Penne alla Bolognese-
Penne Rigate baked in hearty meat ragu with bechamel sauce and parmesan cheese. A classic of Emilia Romagna.
Our homemade potato gnocchi tossed in a luxurious sauce of gorganzola cheese, cream, parmesan, and a touch of tomato.
Homemade Cavitelli -
Our homemade ricotta cavitelli tossed with a Calabrian hot sauce of tomatoes, basil, garlic, and ground hot and sweet peppers.
Fusilli with wine braised sausage
Our hand made fusilli tossed with our homemade luganega sausage slowly simmered with white wine, tomatoes and aromatic vegetables. $30.00 $60.00
Garganelli with Prosciutto, Peas, and Roasted Peppers-
We toss our homemade quill shaped egg pasta with prosciutto, peas, roasted peppers, cream and parmesan cheese.
Shrimp and Crab Tortelloni
These giant stuffed homemade tortelloni are filled with shrimp, crab, and ricotta then simmered in a rich tomato cream garnished with additional shrimp.
Chicken and Spinach Ravioli
Our homemade ravioli filled with chicken, spinach, and prosciutto are tossed in a light cream sauce with parmesan cheese.
Our homemade butternut squash ravioli tossed with brown butter, fresh sage, topped with parmesan cheese.
Ravioli alla Napoletana
Our homemade egg pasta filled with ricotta, fresh parsley, egg, and pecorino romano and tossed with our homemade marinara sauce.
Our homemade egg pasta filled with ricotta and fresh asparagus and finished with butter, a dash of homemade stock and parmesan cheese.
Tortelli with fresh greens-
Our homemade egg pasta filled with swiss chard, ricotta, and parmesan cheese tossed in our homemade marinara sauce and topped with plenty of parmesan cheese.
Pasta simmered with aromatic vegetables, chick peas, and fresh rosemary.
Spaghetti tossed with tender rings of fresh calamari simmered with tomatoes and fresh herbs.
Linquine with Spinach and Walnut Pesto and Shrimp-
Linquine tossed with our homemade Spinach Pesto and jumbo shrimp.
Linquine with Stuffed Calamari
Why wait until Christmas?
The real eggplant from Parma. We layer slices of eggplant with fontina cheese, egg cream, and a rich tomato sauce.
Chicken and Potatoes-
Chicken slowly roasted with potatoes, red peppers, fresh herbs and extra virgin olive oil.
Chicken braised with white wine, tomatoes, mushrooms and fresh rosemary.
Chicken with Lemon and Rosemary-
Boneless skinless chicken thighs braised with fresh rosemary, lemon juice, and aromatic vegetables served over homemade egg noodles.
Boneless breast of chicken stuffed with fresh sage and prosciutto then sauteed with shallots, mushrooms, and marsala wine.
Boneless breast of chicken dipped in egg and cheese batter, sauteed in olive oil and finished with white wine, lemon, and parsley.
This isn't another prosaic meatloaf dish. This elegant dish of ground beef seasoned with prosciutto and parmesan cheese then braised with white wine and porcini mushrooms is one of Tuscany's finest.
Pork Braciole from Abruzze-
Thin pieces of pork loin stuffed with egg, swiss chard, prosciutto, and mozzarella then sauteed with parsley and white wine.
Thin slices of beef rolled with egg, parmesan cheese, seasoned bread crumbs, and slowly braised with red wine and tomatoes.
Pasta e Fagioli in the style of Emlia-Romagna-
This hearty version of the ubiquitous pasta and beans features locally grown cranberry beans braised with pork spare ribs and finished with our homemade egg pasta. Comfort food at its finest!
Chicken Braciola- 1
We bone a whole chicken then stuff it with prosciutto, provolone, parmesan, and fresh herbs then slowly roast it in extra virgin olive oil.Served on a bed of roasted vegetables.
Chicken Braciole - 2
We bone chicken leg quarters (thigh & leg) and stuff them with the above stuffing and finish them with a fonduta which is an Italian cheese sauce.
Chicken and Rice-
A Lombard classic we simmer chicken with aromatic vegetables, white wine, and arborio rice and finish it with butter, parsley and parmesan cheese.
Boneless breast of chicken dipped in eggs and bread crumbs, sauteed in extrs virgin olive oil and finished with white wine, lemon, and capers.
Roast Loin of Pork-
Boneless pork loin stuffed with onions, fresh fennel and Italian sausage, braised in extra virgin olive oil and served on a bed of roasted seasonal vegetables.
Medallions of pork tenderloin sauteed with hot cherry peppers, garlic,white wine , chicken stock, and balsamic vinegar. Served over buttered homemade noodles.
Herb encrusted roast tenderloin of pork -
Pork tenderloin marinated in olive oil and balsamic vinegar then rolled in fresh rosemary and thyme and roasted to perfection. Served over a bed of creamy polenta.
Greens and Beans with Little Meatballs-
Escarole sauteed in olive oil and garlic with chicken stock, roasted peppers, mushrooms, and little meatballs with just a hint of hot pepper ; an extended riff on an old favorite.
Sausage and Potatoes-
Our homemade pork sausage laced with fresh basil and provolone slowly roasted with extra virgin olive oil and red bliss potatoes.
A large platter of cured meats, imported cheese, Italian tuna, marinated seasonal vegetables and assorted olives. Served with homemade foccaccia.
Small $25.00 Large $35.00
Cannelloni al Funghi-
Cylinders of fresh pasta filled with button mushrooms,porcini, ricotta, prosciutto and swiss cheese; baked in a bechamel sauce.
Cylinders of homemade pasta filled with shrimp, prosciutto and ricotta; baked in a tomato and bechamel sauce.
Cannelloni alla Fiorentina-
Cylinders of fresh pasta filled with fresh spinach, prosciutto, and ricotta; baked in a tomato bechamel sauce.
Cannelloni alla Napoletana-
Cylinders of fresh pasta filled with ricotta, fresh parsley, and pecorino romano cheese.;baked in a rich tomato sauce.
Cylinders of fresh pasta filled with veal, pork and parmesan cheese; baked in our homemade tomato sauce and topped bechamel sauce.
CRESPELLE ( Italian Crepes aka Manicotti )
Crespelle alla Bolognese-
These savory crepes are filled with bolognese sauce and topped with bechamel sauce blended with parmesan cheese and bolognese sauce.
Crespelle alla Fiorentina-
Savory crepes filled with spinach and prosciutto and topped with bechamel sauce.
Crespelle di Scampi-
Crepes layered with shrimp, tomato and bechamel sauce.
Lasagna alla Bolognese-
Homemade spinach noodles layered with bolognese and bechamel sauce.
Butternut Squash Lasagna-
Homemade lasagna noodles layered with butternut squash topped with mozzarella, parmesan and bechamel sauce. Baked until golden brown.
Homemade lasanga noodles layered with grilled fresh vegetables, ricotta, and homemade puttanesca sauce.
Lasagna alla Napoletana-
Homemade lasagna noodles layered with ricotta, mozzarella, meatballs and homemade tomato sauce.
Slices of fried eggplant layered with ricotta, mozzarella, parmesan, and homemade tomato sauce.
Assorted salads and soups available upon request.
Sausage $10.95 Spinach and feta $12.95 Antipasto $12.95 Caponata $12.95
Coq au Vin- (Chicken with wine)
Chicken slowly braised with mushrooms, baby carrots, new potatoes, bacon, onions and red wine. Country French at it's best!
Beef Bourguignon-(Beef Burgundy)
Succulent pieces of beef slowly cooked with mushrooms, onions, fresh herbs, and red wine. Served over buttered homemade egg noodles.
Chicken and Tarragon Sausage-
Our homemade chicken sausage laced with fresh tarragon, shallots, and cream, slowly poached in homemade chicken stock, then lightly grilled. Served over buttered homemade noodles and topped with Sauce Robert.
This Moroccan inspired dish is a perfect example of pairing sweet and savory elements in a single dish by slowly roasting chicken with white wine, sweet potatoes, and prunes.
Medallions of pork tenderloin sauteed with apples, Calvados, and cream.
Boneless breast of chicken sauteed with tomatoes, white wine, and black olives.
Boneless breast of chicken sauteed in a traditional "huntsmans" sauce of mushrooms, tomatoes, shallots and white wine.
Roast Filet of Beef
We slowly roast a tenderloin of beef and finish it with a rich Madeira Sauce.
Chicken and Shrimp Curry-
Reflecting its colonial past this spicy curry dish is redolent of "Indochine".
Pork in Puff Pastry-
Tender slices of pork loin tossed with shallots, white wine, parsley, and eggs baked in our homemade puff pastry. Served on a bed of wilted greens.
Your choice of shrimp and crab or chicken and asparagus crepes baked in a rich Mornay Sauce.
This traditional salad from Provence of tuna, anchovies, tomatoes, new potatoes, green beans, hard cooked eggs and black olives is topped with mustard vinegerette and served with our homemade foccaccia.
VEGETARIAN ENTREES AND SIDE DISHES
This iconic dish from Provence celebrates the bounty of the garden blending eggplant, tomatoes, onions, carrots, and zucchini in a delicious medley of vegetables.
Steamed cauliflower blended with ricotta, cream and parmigiano cheese and baked until golden. $20.00 $40.00
Fresh zucchini sauteed with onions and baked in a bechamel sauce topped with bread crumbs and parmesan cheese. $25.00 $50.00
Oven Roasted Potatoes--
Potatoes slowly roasted with extra virgin olive oil, fresh rosemary, and red bell peppers. $18.00 $36.00
Avocado Stuffed Tomatoes-
Tomatoes filled with a blend of avocado, cream cheese and fresh herbs; topped with marinated shrimp. $30.00 $60.00
SAVORY TARTS AND PIES
An Alsatian staple, this delicious tart is filled with onions baked in a flaky pastry crust with cream and eggs.
Spinach and Goat Cheese Tart-
The tangy goat cheese is a perfect counterpoint to the velvety spinach, add some toasted pignoli nuts and you have a lovely tart.
Tomatoes, mozzarella and fresh basil baked in pastry and drizzled with extra virgin olive oil.
Crimini and Fontina Tart-
The earthiness of the mushrooms and the creaminess of the fontina are a wonderful combination.
A luxurious tart of spinach, eggs, cream and gruyere cheese..
Gorganzola and mascarpone cheese tart-
A creamy cheese tart topped with walnuts and carmelized pears. A slice atop a mixed green salad makes a fabulous lunch.
Assorted quiches available upon request.
Classic Caesar- Romaine lettuce tossed with homemade croutons, hard boiled eggs, and our homemade caesar dressing
Spinach Salad- Spinach, red onion, mushrooms, tomatoes, and bacon tossed with our homemade bacon vinaigrette.
Mixed Green Salad - An assortment of seasonal greens, cucumbers, tomatoes and red onion served with a choice of homemade dressing.
Amalfi Salad - Mixed greens tossed with calamata olives, oranges, and shrimp served with a lemon parsley vinaigrette.
A traditional Tuscan salad of bread, tomatoes, red onion, and capers served with our homemade vinaigrette dressing in a hollowed out loaf of our homemade Tuscan bread.