Available Holy Saturday and Easter Sunday
Burrata – $16 (GF)
Creamy burrata served over farm fresh grilled vegetables and drizzled with a homemade balsamic reduction
Mozzarella Fresca – $15 (GF)
Buffalo mozzarella, roasted bell peppers and fresh tomato in a savory homemade basil vinaigrette
Bruschetta “Della Tavola” – $13
House-made garlic bread topped with our very own tomato, basil, and extra virgin olive oil mix
Insalata Mista – $12 (GF)
Sweet and crisp field greens mixed with fresh tomatoes, carrots, and cucumbers,finished with a house-made balsamic vinaigrette
Carpaccio di Manzo – $15 (GF)
Thinly sliced raw filet mignon topped with rich and peppery arugula in a zesty homemade lemon vinaigrette with slices of Parmigiano Reggiano
Campo con Caprino – $14 (GF)
Mesclun greens tossed in a homemade lemon basil vinaigrette with walnuts and soft creamy goat cheese
Rollini di Melanzane – $13
Thinly sliced flash fried eggplant rolled with freshly made pesto and mozzarella finished in the oven with tomato sauce and parmesan cheese
Frito Misto – $15
Fried calamari, shrimp and farm fresh vegetables flash friend with marinara sauce
Antipasto Italiano – $18 (GF)
Assortment of Italian meats and fresh cheeses
Agnello Arrosto – $24 (GF)
Locally raised Leg of Lamb brushed with fresh herbs and roasted with mirepoix vegetables
Branzino al Forno – $32 (GF)
Full Black Sea Bass butterflied and deboned; oven baked over thinly sliced potatoes
Penne Vegetali – $24 (GF)
Homemade short tube pasta sauteed with farm fresh vegetables, garlic and white wine
Lasagna Bolognese – $22
Fresh pasta layered with our simple yet delicious Bolognese and Bechamel sauce
Spaghetti Neri al Granchio – $29 (GF)
Fresh lump crab meat, farm fresh spinach and tomato sauteed in garlic, white wine and lobster broth with our homemade squid ink infused pasta (“Best pasta dish in Maryland 2020” by the Daily Meal)
Linguini alla Scoglio – $32 (GF)
Shrimp, scallops and lump crab meat sauteed in a spicy tomato sauce with our homemade linguini surrounded with fresh mussels
Saltimbocca alla Romana – $26
Locally raised thinly sliced veal layered with prosciutto and sauteed in a sage infused white wine sauce
Pollo alla Parmigiana – $23
Locally raised chicken breast layered with thinly sliced flash fried eggplant and melted mozzarella cheese with a light pomodoro sauce
Ravioli alla Crema – $24
Handmade pasta filled with farm fresh spinach, ricotta cheese and a pinch of nutmeg served in a wild mushroom cream sauce
Gnocchi Pomodoro –
Handmade potato dumplings sauteed in our farm fresh pomodoro sauce
Linguini Taleggio – $25 (GF)
Homemade linguini in a bold taleggio cheese sauce with freshly ground black truffles finished with cured speck and piopini mushrooms
