Carpaccio di Bietole – $12
VG – Rich and peppery arugula mixed with fresh beets, walnuts, slices of Parmigiano Reggiano, combined with a zesty housemade lemon dressing
Mozzarella Fresca – $13.5
VG – Buffalo mozzarella accompanied by roasted peppers, juicy tomato & savory basil vinaigrette dressing
Insalata Mista – $8.5
VG – Sweet and crisp field greens mixed with fresh tomatoes, carrots, and cucumbers,finished with a house-made balsamic vinaigrette
Insalata Romana – $8.5
Crisp Romaine with shaved parmesan and anchovy infused Caesar dressing
Bruschetta “Della Tavola” – $8.5
VG – House-made garlic bread topped with our very own tomato, basil, and extra virgin olive oil mix
Campo con Caprino – $8.5
VG – Sweet and crisp field greens topped with soft goat cheese, walnuts and our very own lemon-basil vinaigrette
Antipasto Italiano – $16
An assortment of Italian meats, fresh cheese, olives, peppers, & peppery arugula
RAW Carpaccio di Manzo – $14.5
Thinly sliced raw Roseda black angus, peppery arugula, fresh celery, and slices of Parmigiano-Reggiano
VG Parmigiana di Melanzane – $13
Baked to perfection; tender eggplant, topped with mozzarella & Parmesan, fresh basil, and marinara sauce
Fritto Misto – $14
Flash fried; calamari, shrimp, zucchini, eggplant, & polenta
Cozze e Vongole – $14.5
Fresh Manila clams & mussels, served in a white wine garlic sauce
VG Burrata – $14
Creamy Burrata, accompanied by Chef’s choice of vegetables!
Vitello alla Norcina – $25.5
Thinly sliced veal, Kalamata olives, tomato sauce with a touch of pesto; accompanied by the vegetables of the day
Saltimbocca alla Romana – $25.5
Thinly sliced veal, prosciutto, sage, & white wine sauce; accompanied by the vegetables of the day
Polla alla Fiorentina – $22.5
Allen Harim chicken breast layered with spinach, mozzarella, & white wine garlic sauce; accompanied by the vegetables of the day
Teccio alla Veneziana – $28.5
A seafood medley of Manila clams, mussels, shrimp, and bay scallops, in a white wine broth
Linguini con Taleggio e Tartufo – $22.5
Linguini mixed with bold Taleggio cheese, sauteed Pioppini mushrooms, cured speck, & fresh ground truffles
Fettuccine alla Romana – $18.5
Green & white fettuccine mixed with savory prosciutto, Shiitake mushrooms, sweet peas, and our very own housemade cream sauce
Penne alla Puttanesca – $18.5
Fresh penne mixed in with tangy capers, olives, red peppers, and anchovy infused tomato sauce
Spaghetti Neri al Granchio – $25.5
Made in house, our squid-ink infused spaghetti mixed with fresh crab meat, spinach, cherry tomatoes, and finished with a garlic white wine sauce
Ravioli alla Crema e Funghi – $18.5
House-made ravioli stuffed with ricotta, spinach and pinch of nutmeg, topped with a cream sauce and sauteed mushrooms
Linguini alla Scoglio – $28.5
Linguini mixed with shrimp and sea scallops in a spicy tomato sauce, surrounded by fresh mussels and Manila clams
Lasagna Bolognese – $19.5
Our simple yet delicious veal & ground beef bolognese, with layers of fresh house made lasagna and bechamel
Gnocchi fatti in Casa – $18.5
House-made potato dumplings with a pinch of nutmeg & your choice of tomato or pesto sauce
Capellini alla Napoletana – $18
Capellini, fresh garlic & basil mixed in with a light and flavorful Pomodoro sauce
Penne con Vegetali – $18.5
Penne mixed with fresh broccoli, roasted peppers, spinach, tomatoes, & finished in a white wine garlic sauce
Chef’s Choice Menu
Enjoy a night of dining with food prepared in the style & coursed out as presented in Italy! Receive a Three course meal plus dessert and a glass of wine or specialty cocktail.
**$59 Per Person & everyone at the table must participate.
Ask your server for more details.
Side Pasta – $7.5
Want a side pasta with your entree? Feel free with your choice of: Linguini, Capellini, Spaghetti, & Penne, Gnocchi, Strofie (Gluten free)
Choice of sauce: Tomato, pesto, cream, white wine, & garlic. Bolognese available for an upcharge.
Vegetali del Giorno – $7.5
Chef’s choice of vegetables of the day!
**Special Events
Ask about our private dining, banquet space, & catering options.
