Chef ’s Choice
Four-course, family-style dinner, personalized to your dietary needs. Per Person 70
Three-course, mini version of Chef ’s Choice, based on small dishes. Per Person 50
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, vine ripened tomatoes, speck, pesto and apple balsamico.
Fiori di Zucca al Drago 12
Zucchini blossom stuffed with pecorino cheese mousse, fried tempura style and served with drago sauce.
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 di Manzo al Cocco 11
Dates stuffed with ground beef and chorizo, wrapped in pancetta and baked, served with tomato-coconut sauce.
Carpaccio di Bresaola 12
Bresaola della Valtellina carpaccio topped with arugula, shaved parmigiano and roasted blue oyster mushrooms, drizzled with citronette.
Carpaccio di Kobe con Salsa 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.
Carpaccio di Tonno al Pepe e Sapori Estivi 12
Pan-seared and black peppercorn encrusted tuna carpaccio topped with hearts of palm, grape tomatoes, avocado, arugula and mango, drizzled with jalapeno citronette.
Carpaccio di Barbabietole 9
Yellow & 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.
Gumbo Mambo Italiano 8
Spicy shrimp bisque with house-made Italian sausage, Louisiana style mirepoix and rice suppli.
Zuppa di Pesce alla Siciliana 10
Calamari, shrimp, mussels and scallops poached in garlic-tomato fumet, served with garlic bruschettone.
Insalata della Casa 6
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.
Caprese con Mozzarella 10
Fresh mozzarella and vine-ripened tomato served with pesto and balsamic from Modena.
Insalata di pere 11
Chianti poached pears served with arugula and a walnut, gorgonzola fondue.
Arugula, radicchio, avocado and hearts of palm dressed with a tomato-avocado vinaigrette, topped with shaved parmesan.
Spinaci con Crema di Formaggi e Miele 9
Spinach and watercress salad served over a cream of taleggio, brie, robiola and mascarpone, drizzled with honey and candied almonds.
Risotto ai Funghi 19
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.
Risotto all’Anatra e Mirtilli 25
Wild mushrooms, fontina Valdostana, blueberries and parmigiano, topped with baked duck breast and served in papillotte with charcoal.
Risotto al Limone e Spinaci con Capesante 25
Parmigiano al limone and spinach topped with pan-seared scallops, drizzled with creamy lemon sauce.
Bigoli al Limone e Asparagi 16
Modern Sicilian Style (cream of lemon, asparagus and parmigiano).
Bigoli ai Frutti di Mare 23
Assortment of calamari, scallops, mussels and shrimp sauteed with garlic, E.V. olive oil, white wine, herbs and tomato sauce.
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.
Cannolicchi al Cartoccio 22
Calamari, shrimp and mussels with garlic in tomato fumet and a touch of cream.
Rigatoni alla Trasteverina 19
House-made Italian sausage and wild mushrooms in tomato-cream sauce, topped with goat cheese.
Gnocchi di Zucca al Ragout di Manzo e Funghi 24
Homemade butternut squash gnoochi tossed with beef short rib and wild mushroom ragout, accented with garlic and white wine sauce.
Tagliolini all’Ortolana 19
Tagliolini tossed with acient peppers, asparagus, with mushrooms, cherry peppers, cherry tomatoes and broccoli, sauteed with garlic.
Fettucine alla Mazzarese 21
Tossed with chicken breast and shrimp, sautéed with garlic, white wine, tomato sauce, pesto sauce and a touch of cream, finished with parmigiano.
Suprema di Pollo alla Bersagliera 24
Amish chicken breast sauteed with shallots and white wine sauce topped with roasted red peppers and mozzarella, baked and served over mashed potatoes.
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 al Limone 23
Veal scaloppine sautéed with butter-lemon sauce served over spinach and garlic-mashed potatoes.
Scaloppine ai Funghi 25
Veal sauteed with shallots, garlic, assorted wild mushrooms and Marsala-white wine sauce.
Scaloppine alla Milanese all’Estatina 23
Veal breaded and sauteed with butter served with Trapanese tomato salad and arugula, dusted with pecorino from Tuscany.
Costine di Manzo alla Milanese 24
Beef short ribs braised Milanese style, served over saffron risotto and topped with gremolata.
Ribeye di Manzo al 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.
Battuta di Filetto al Forno 32
Beef tenderloin battuta , served with arugula and shaved parmigiano dressed with truffle balsamic.