- Dinner Menu -

~

Appetizers

-

 

Nonna's Meatball

Housemade jumbo meatball slow cooked in a fresh tomato ragout

with Ricotta Salata and fresh basil.

9.5

 

Smoked Salmon

Norwegian smoked salmon with olive oil, lemon, Mascarpone cheese and capers.

12

 

Butternut Squash Ravioli

Ravioli stuffed with butternut squash, finished with a sage brown butter sauce.

10

 

Calamaretti

Frsh Squid and zucchini, tossed in semolina flour and flash fried.  Served with marinara and candied lemon sauce.

11

 

Salsiccia

Italian sausage, sweet peppers, fresh oregano and white wine.  Served with garlic Parmigiana toast point.

9.5

 

Eggplant Parmigiano

Tender eggplant flas fried and layered with a San Marzano tomato sauce, Mozzarella and Parmigiano.

Finished with fresh basil.

9.5

 

Tortellacci From The Hill

House made dumpling noodles stuffed with veal and finished with a Sherry cream sauce

with ham, mushrooms and peas.

10.5

 

​

Salads

-

 

Our Caesar

Romaine hearts, fresh kale, sundried tomatoes and focaccia croutons,

tossed with house made Caesar dressing and shaved Parmigiano.

9

 

Caprese

Grape tomatoes, grilled eggplant, fresh Mozzarella and flash-fried arugula

tossed in a light vinaigrette.

9.5

 

Rucolina

Baby spoon spinach, arugula, grape tomatoes and red onion tossed with homemade

balsamic vinaigrette and Caciocavallo cheese.

9

 

Novella

Tender Bibb lettuce tossed in a light vinaigrette, honey Gorgonzola crumbles,

fresh Mozzarella and grilled focaccia.

9

 

Pizza

-

 

Classic Margherita Pizzetta

12

 

 

Sicilian Pizza

Thick crust piza topped with Italian sausage, San Marzano tomatoes,

fresh Mozzarella and roasted sweet onions.

13.5

 

Artisan Pasta 

-

 

Bucatini All' Amatriciana

Hollow spaghetti, pancetta and San Marzano tomatoe sauce sauteed with Pecorino Romano, basil and extra virgin olive oil.

13/19

 

Tortellacci Alla Fonduta

Homemade tortelli filled with a blend of cheeses, baked in a light tomato basil sauce.

13/19

 

Capelli di Angelo Prima Vera

House made angel hair pasta with sauteed seasonal vegetables in a light tomato cream sauce.

12/19

 

Pappardelle Alla Bolognese

House crafted pasta ribbons, cream, tomato and meat sauce flavored with Chianti and Parmigiano Reggiano.

12/19

 

Presidential Farfalline al Salmone

Bow tie pasta in a light cream sauce with smoked salmon, cracked pepper and Parmigiano cheese.

13/19

 

Chitarrina Allo Scoglio

Chef's medley of shrimp, scallops, clams, mussels and fresh seafood tossed with house made square spaghetti

and served with a San Marzano tomato sauce, basil and extra virgin olive oil.

15.5/25

 

Casoncelli

Prosciutto and cheese filled ravioli, sauteed with butter, cream and porcini mushrooms.  

Served with Parmigiano and a hint of black truffles.

13/19

 

Lasagnette

Individually baked house made lasagna withBolognese, Bechamel, tomato and basil.

16

 

Canneloni Amalfitani

Egg crepes rolled and stuffed with veal, beef and vegetables.  Finished with Bolognese and Bechamel.

8/16

Entree

-

 

Tonno Ai Ferri

Pepper encrusted Ahi tuna on a bed of roasted pomodorino and grilled sweet peppers.

26

 

Parmigiana di Pollo

Tender chicken breast, breaded and pan fried.  Served with fresh pomodorino sauce, homemade Mozzarella,

basil and a dusting of Parmigiano.

22

 

Rotolini di Pollo

Free range chicken breast rolled and stuffed with imported Fontina and prosciutto, sage and spices.  

Sauteed and finished with a white wine cream sauce and a hint of Marsala.

22

 

Pollo Carciofini

Lightly breaded chicken breast grilled and topped with artichoke hearts, 

fresh Mozzarella, wild mushrooms and finished in a white wine lemon reduction.

22

 

Vitellina alla Saltimbocca

Tender veal topped with prosciutto in a white wine sauce,

fresh sage and baby spinach and a touch of Marsala.

25

 

Vitellina ala Cognac

Tender veal scallpoini in a Cognac cream sauce with shallots, garlic and mushrooms.

25

 

Costelette di Agnello

New Zealand Lamb Chops roasted with a light Dijon & bread crumb coating.

Served with a classic mint demi-glaze.

28

 

Filetto ai Ferri

Our beef tenderloin spends 7 days in a Chianti and fresh herb marinade, is grilled to your liking and finished with a porcini ragout.

29

 

Salmone 

Alaskan King Salmon filet,  pan seared and finished with white wine,

artichoke hearts and truffled sun-dried tomatoes.

24

 

Scampi alla Griglia

Gulf prawns, lightly dusted and grilled.  Finished withlemon, garlic and fresh oregano.

Served with house made angel hair.

28

 

 

 

-Lunch Menu-

Panini

 

Meatball Sandwich

Nonna's meatball, roasted red peppers, balsamic caramelized onions,

mozzarella, marinara in focaccia bread.

12

 

Napolitano

Grilled eggplant and portabello mushrooms, fresh mozzarella, 

basil, tomatoes and spinach with a Balsamic reduction drizzle.

12

 

Grilled Chicken Club

Grilled chicken breast with bacon, mozzarella, lettuce, tomato and onion

with a pesto aoli.  Served with house made chips.

12

​

 

Pizette

 

Du Jour

Chef's daily creation with the freshest ingredients.

12

 

Parmigiana

Grilled chicken breast, fresh tomato/basil sauce, crispy Prosciutto flakes and Parmigiano cheese.

13

​

Classic Margherita

12

 

Insalate

 

Our Caesar

Romaine hearts, fresh kale, sundried tomatoes and focaccia croutons, tossed with house made

Caesar dressing and Pecorino Romano.

7/10

 

Caprese

Grape tomatoes, grilled eggplant, fresh Mozzarella and flash-fried arugula

tossed in a light vinaigrette.

9.5

 

Rucolina

Baby spoon spinach, arugula, grape tomatoes and red onion tossed

in a homemade balsamic vinaigrette and Caciocavello cheese

10

​

Francesco

Layers of thin sliced, lightly breaded and flash fried eggplant, beef steak tomatoes, fresh Mozzarella cheese

and arugula with a balsamic reduction

11.5

 

Ahi Tuna

Seared Ahi Tuna, mixed greens, fresh berries, blue cheese and red onion with a fresh berry vinaigrette.

15

 

Small House Salad

Mixed greens, tomatoes, red onion, Mozzarella cheese with our house dressing.

6

Artisan Pasta

 

Presidential Farfaline al Salmone

Bow tie pasta in a light cream sauce with smoked salmon, cracked pepper and Parmigiano cheese.

13

 

Pappardelle alla Bolognese

Homemade pasta ribbons sauteed in a rich Chianti and rosemary meat sauce with cream and Parmigiano cheese.

13

 

Casoncelli

Half-moon shaped ravioli filled with prosciutto and Grana Padano cheese.  

Tossed with porcini mushrooms, black truffles, spinach and cream.

14

 

Tortellacci alla Fonduta

Large tortelli filled with Fontina, Ricotta, Parmigiano and Asiago cheeses.

 Served in a fresh tomato-basil sauce.

13

 

Lasagnette

Today's freshest ingredients, layered with cheese, bolognese, tomato-basil sauce and homemade pasta sheets.

12

 

Bucatini all' Amatriciana

Hollow spaghetti tossed with pomodorina, oregano, pancetta, Pecorino Romano and extra virgin olive oil.

13

 

Spaghetti alla Chitarra

Chef's medley of shrimp, diver scallops, clams, mussels and fresh seafood tossed with house made square spaghetti

and served with a San Marzano tomato sauce, basil and extra virgin olive oil.

16

 

Parmigiana di Pollo

Breaded chicken breast, pan fried and served with a pomodorina sauce, fresh Mozzarella and basil.

16

​

Pan Seared Tilipia

Finished with white wine, lemon, butter and capers with sauteed spinach.

15

​

 

Dolci

-

 

Tiramisu

8

 

Raspberry Sorbet

7.5

 

Spumoni Ice Cream

7

 

Torta di Cioccolata

8.5

 

Limoncello Torte

8

​

Cannoli

7.5