Cocktail di Gamberi
Freshly chilled shrimp served in a tangry sauce.
Crespelle ai Fruitti di Mare
Crepes stuffed with fresh shrimp, sea scallops and crab meat, infused with a light lobster bisque sauce.
Bocconcini di Mozzarella di Bufala con Pomodori e Melanzane alla Griglia
Little mouthfuls of Bufalo mozzarella with grilled eggplant, sliced fresh tomatoes and basil.
Calamari alla Griglia
Squid, lightly toasted with fresh garlic, extra virgin olive oil and crowned with freshly diced tomatoes, basil and balsamic vinegar.
Asparagi e Peperoni al Forno Reggiano
Lightly broiled asparagus and sweet peppers with parmigiano.
Ostriche Royale
Oysters topped with smoked salmon and crispy bacon, sauteed in a lively, bubbly champagne sauce.
Prosciutto di Parma ai Frutti di Stagione
Imported Italian prosciutto thinly sliced and served with seasonal fresh fruit
Vongole a Piacere
Clams served in your preference of Oreganato, Casino or Posilippo style.
Insalata di Pulpo con Patate e Cipolla Rossa
Gently tossed salad composed of baby octopus, potatoes and sliced red onion.
Bamberi Perignon
Fresh shrimp sauteed with Shitake mushrooms, fresh ferbs and deglazed in a reduced champagne sauce.
Carpacio di Manzo Olio di Tartufo
Thinly sliced raw filet mignon coated with imported parmigiano, capers and white truffle oil.
Antipasto Caldo (for 2)
Assorted hot appetizers chosen for the perfect taste.
Minestre di Verdure Fresche
Fresh homemade vegetable soup.
Stracciatella Fiorentina
Spinach and egg in chicken broth.
Risotto Golfo di Trieste
Rice with mixed seafood.
Risotte ai Funghi di Bosco
Rice with mixed mushrooms.
Linguine alle Vongole
Linguine with clams in red or white souce.
Tagliatelle Genovese con Gamberi al Pesto
Fresh homemade noodles in pesto sauce with sundried tomatoes and shrimp.
Capellini D'Angelo alla Primavera
Angel hair pasta with fine julienne vegetables with extra virgin olive oil and vegetable broth.
Gnocchi Casalinga o-al Pomodoro
Homemade potato dumplings in fresh tomato basil or veal ragu.
Fettucine con Porcini
Ribbons of pasta with Porcini mushrooms.
Pappardelle al Filetto di Pomodoro
Fresh homemade wide noodles with braised Vidalia onions, Prosciutto di Parma, fresh tomatoes and basil.
Rigatoni Supremi
Rigatoni with smoked salmon, onions, peas, mushrooms and tomatoes in cream sauce.
Ravioli ala Formaggio
Fresh homemade mixed cheese ravioli in cognac and cream sauce with Shitake mushrooms.
|
|
Insalata di Rucola Funghi e Parmigiano
Arugula and assorted mushrooms dressed with extra vergin olive oil and lemon, topped with shavings of parmigiano.
Insalata della Casa
Freshly tosed organic salad with hearts of palm and steamed asparagus.
Insalata di Cesare
Baby romaine Caesar salad.
Salmone Atlantico
Atlantic salmon filet, grilled with fresh herbs.
Filetto di Sogliola
Filet of sole, sauteed in lemon sauce or broiled.
Scampi al Buzara
Shrimp sauteed in cognac sauce with fresh tomatoes, garlic and extra virgin olive oil.
Scampi alla Griglia
Jumbo Gulf shrimp on the charcoal.
Pollo Scarpariello
Chicken on the bone, with garlic, rosemary and sausage.
Pollo Monte Bianco
Breast of chicken with spinach, roased peppers and melted Fontina cheese in white wine sauce.
Pollo Triestina
Charcoal grilled breast of chicken with Three Color salad on top.
Pollo alla Fontanella
Breast of chicken with hearts of plam Shitake mushrooms, shrimp, asparagus and fresh tomatoes in white wine sauce
Involtini di Pollo
Rolled chicken stuffed with prosciutto and fresh mozzarella, sauteed in light brown sauce with mushrooms.
Pollo Francesse
Breast of chicken dipped in egg and sauteed in lemon sauce with leeks.
Vitello alla Fontanell
Scaloppini of veal sauteed with shallots, cognac and black truffles in reduced cream and mascarpone sauce.
Vitello alla Cardinale
Scaloppini of veal sauteed with prociutto, mozzarella and roasted peppers in white wine sauce.
Vitello Genovese
Scaloppini of veal in pesto sauce with roasred almonds and sun-dried tomatoes.
Saltimbocca alla Romana
Scaloppini of veal topped with prosciutto on a bed of spinach.
Vitello con Funghi Misti
Scaloppini of veal with mixed mushroom sauce.
Maiale Golosa
Breaded pork cutlet topped with salad green, tomatoes, onions and fresh mozzarella.
Maiale Paillard
Thni cutlet of pork grilled and topped with sauteed onions, roasted peppers, mushrooms and shoestring potatoes.
Broccoli de Rabe Affogati
Broccoli rabe satiuteed in garlic and oil.
Spinaci Affogati
Spinach satiuteed in garlic and oil.
|
