ANITPASTI
24
BURRATA
Arugula heirloom tomato and roasted peppers with olive oil and pesto dressing
24
24
CALAMARI FRITTI
Fried calamari served with sautéed hot peppers
24
28
GAMBERI PISTACHIO
Pistachio crusted shrimp in a lemon butter sauce
28
36
INSALATA DI FRUTTI DI MARE
Seafood salad in lemon and olive oil
36
24
VONGOLE OREGANATA
Breaded little neck clams
24
34
ARAGOSTA CROSTA
Lobster tail with almond crusted served with baked Brie cheese in an orange cognac sauce
34
24
CARPACCIO DI MANZO
Thinly sliced filet mignon served with arugula, Parmigiano Reggiano cheese and capers
24
28
POLPO ALLA GRIGLIA
Grilled octopus, served with eggplant caponata and hot pepper in a balsamic glaze
28
INSALATA
20
INSALATA DI VALBELLA
Baby arugula, iceberg lettuce, cherry tomatoes, red onions with vinaigrette dressing
20
20
INSALATA DI CESAR
Traditional Caesar salad
20
20
INSALATA DI TRE COLORE
Arugula, endive, radicchio and parmigiano in a balsamic vinaigrette dressing
20
18
INSALATA DI BARBABIETOLE
Beets, frisee lettuce, pistachios and goat cheese
18
PASTA
38
PAPPARDELLE BOLOGNESE
In a veal ragù
38
32
PENNE ALLA VODKA
Penne is a Vodka sauce with sauté scallions finished with a splash of cream
32
38
MEZZA RIGATONI MANZO
Homemade tomato sauce, topped with diced filet mignon, sun dried tomatoes and shallots
38
42
RISOTTO AL FUNCHI
Carnaroli Rice, sausage, green peas and mushrooms
42
52
LINGUINE CON FRUTTA DI MARE
Sautéed lobster, crabmeat, shrimp and fresh herbs in a plum tomato fra diavolo sauce
52
36
CAVATELLI CON BROCCOLI RABE
Cavatelli pasta with broccoli rabe and sausage in garlic and extra virgin olive oil
36
36
SPAGHETTI PRIMAVERA
Juliennes of seasonal vegetables, garlic and oil
36
SECONDI
38
POLLO CON FUNGHI
French cut chicken breast with mushroom, spinach and sundried tomate in a cream sauce
38
36
POLLO AL DIAVOLO
Chicken breast strips served with cherry peppers and Andouille sausage in a cognac sauce
36
40
POLLO CARCIOFI
Breast of chicken with artichoke hearts and capers sauteed in white wine and olive oil
40
38
POLLO PARMESAN
Breaded chicken cutlet, tomato sauce and melted mozzarella cheese
38
52
COSTOLETTA DI MAIALE ALLA CONTADINA
Grilled Berkshire pork chop, served with hot and sweet peppers and golden coin potatoes
52
40
SCALOPPINE MARTINI
Lightly breaded scaloppini of veal with Parmigiano Reggiano in a lemon and white wine sauce, served with seasonal vegetables and roasted potatoes
40
40
SCALOPPINE VALBELLA
Veal scaloppini with hot and sweet peppers, onions and mushrooms in a lemon and Dijon mustard sauce
40
58
COSTOLETTA ALLA CAPRICIOSA
Veal chop pounded thin and breaded, served with arugula, onion and heirloom tomato salad
58
65
ARAGOSTA E FILETTO
Grilled Filet Mignon and a lobster tail served in a fume sauce
65
56
AGNELLO CHIARA
Pounded thin and breaded lamb chops with a hint of parmesan cheese, served in a lemon and white wine sauce with cherry peppers
56
DALLA GRIGLIA
72
BISTECCA
Dry aged Shell steak served with sautéed mushrooms, roasted potatoes and seasonal vegetables
72
68
FILETTO DI MANZO
Prime aged Filet Mignon grilled, served with Au Poivre sauce on the side and roasted potatoes
68
78
COSTOLETTA DI AGNELLO
Roasted rack lamb, served with mashed potatoes, seasonal vegetables and au jus
78
75
COSTOLETTA DI VITELLO
Double cut veal chop grilled, served with sautéed mushrooms, caramelized onions and cherry peppers
75
DOLCI
Napoleon
Ricotta Cheesecake
Chocolate Soufflé
Chocolate Mousse Cake
Apple Tart
Tiramisu
Tartufo
Lava Cake
Crème Brûlée