Chef ’s Choice
Four-course, family-style dinner, personalized to your dietary needs. Per Person 75
Three-course, mini version of Chef ’s Choice, based on small dishes. Per Person 55
An option to taste different wines, coordinated with either tasting. Per Person 34
Panna Cotta di Bufala con Speck 12
Bufala mozzarella panna cotta served with cream of eggplant, grape tomatoes, speck, pesto and apple balsamico.
Calamari Ripieni al Porto Rosa 12
Tempura-fried calamari rolled with asparagus, topped with sun-dried tomato spicy shrimp sauce, served with soy-lime citronette and borlotti aioli.
Datteri con polpettina al cocco 11
Dates stuffed with beef and chorizo, wrapped in pancetta and baked, served with coconut-tomato sauce accented with cumin, corlander and jalapeno.
Carpaccio di kobe piccante 14
Pan-seared kobe beef served with toasted pumpkin and sunflower seeds, crystallized garlic, pumpkin oil and Calabrian pepper paste and soy-lime vinaigrette served with garlic crostini.
Crabcake canneloni del Cesari 14
Crabcake bread cannelloni, baked and served with arugula dressed with deci beans-anchovy sauce accented with garlic and Parmigiano.
Cozze el pecorino 15
1 Lb. of Mediterranean mussels (the best mussels on the American market) poached in a pecorino broth served with bomba bread.
Gumbo Mambo Italiano 9
Spicy shrimp bisque with house-made Italian sausage, Louisiana style mirepoix and rice suppli.
Zuppa di Pesce alla Siciliana 12
Calamari, shrimp, mussels and scallops poached in garlic-tomato fumet, served with garlic bruschettone.
Insalata della Casa 7
Baby mixed greens tossed with sliced tomato, cucumber and red onion in Chef Gaetano’s sweet mustard vinaigrette with caramelized almonds, crispy pasta and carrots.
Arugula, radicchio, avocado and hearts of palm dressed with a tomato-avocado vinaigrette, topped with shaved parmesan.
Crescione, pesce affumicato e uovo 12
Watercress, mache and arugula, house smoked fish dressed with sweet mustard and classic tartara vinaigrette topped with poached egg and shaved parmigiano.
Rucoletta al balsamico e brie croccante 10
Arugula salad dressed with Essenza traditional balsamic from Modena dusted with amaretto cookies and crispy brie cheese drizzled with honey.
Carpaccio di Barbabietole 9
Yellow and red beets roasted in the wood-burning oven, sliced carpaccio style and drizzled with champagne vinaigrette, paired with mache greens, topped with fried goat cheese.
Risotto ai Funghi 23
Assorted wild mushrooms and demi-glace, finished with Parmesan and truffle pesto.
Risotto ai Frutti di Mare 22
Calamari, mussels, shrimp and scallops in tomato fumet and herbs.
Rigatoni alla Trasteverina 19
House-made Italian sausage and wild mushrooms in tomato-cream sauce, topped with goat cheese.
Bigoli al Pomodoro della Mamma 15
Tomato sauce Mamma Anna style, if you don’t like it, please, call my mom @ 091-905581 and tell her. Good luck!
Papparedelle ai funghi selvaggi 27
Tossed with wild mushrooms, sautéed with garlic, shallots and white wine, finished with parmigiano.
Bigoli ai frutti di mare rossa 23
Assortment of calamari, scallops, mussels and shrimp sauteed with garlic, E.V.O.OIL, white wine, herbs and tomato sauce.
Gnocchi di zucca al ragout 24
Homemade butternut squash gnoochi tossed with beef short rib and wild mushroom ragout, accented with garlic and white wine sauce.
Fettucine alla Mazzarese 22
Tossed with chicken breast and shrimp, sautéed with garlic, white wine, tomato sauce, pesto sauce and a touch of cream, finished with parmigiano.
Gnocchi di ricotta al Gorgonzola 19
Home made ricotta gnocchi tossed with toasted pine nuts, imported Gorgonzola and a splash of cream.
Tagliatelle all’ aragosta in agrodolce 26
Tagliatelle tossed with lobster tail and shrimp sauteed with shallots, cognac and tomato sweet & sour finished with a touch of cream.
Scaloppine alla pizzaiola 23
Veal scaloppine sautéed with garlic, oregano, white wine and tomato sauce, topped with home-made mozzarella and baked, served over mashed potatoes.
Scaloppine ai funghi 25
Veal sauteed with shallots, garlic, assorted wild mushrooms and Marsala-white wine sauce.
Ribeye di manzo el fumo 36
Prime ribeye steak baked on cedar, with Herb de Provence and bay leaves, served with Gaetano’s horse radish sauce and sauteed asparagus, accented with garlic.
Granatine ai carciofi 24
Veal scaloppine sauteed with garlic, artichokes, potatoes, white wine and herbs.
Scaloppine al limone 23
Veal scaloppine sautéed with butter-lemon sauce served over spinach and garlic-mashed potatoes.
Costoletta di maiale al granchio 29
Pork chop stuffed with crab meat sauteed with garlic, shrimp and gorgonzola fondue, over mashed potatoes.
Costine di manzo alla Milanese 24
Beef short ribs braised Milanese style, served over saffron risotto and topped with gremolata.