Mozzarella in Carozza: buffalo mozzarella, plum tomatoes and basil between slices of Italian bread,egg battered, fried and served with marinara sauce for dipping 9.00
Calamari Fritti: fried calamari and cherry peppers with marinara sauce on the side 10.00
Prosciutto e Mozzarella: imported Parma ham and buffalo mozzarella 10.00
Fritto Delizie: Fried Arborio rice balls, mozzarella in carozza,
fried calamari and spicy fries 12.00
Broccoli Rabe and Spicy sausage: sautéed with garlic and olive oil 10.00
Polenta con Salsicce: creamy polenta topped with a red sauce with spicy sausage 10.00
Bruschetta ai Carciofi: bruschetta with garlic, tomatoes, artichokes,
gorgonzola and a slice of prosciutto 10.00
Salads
Insalata Caprese: plum tomatoes, buffalo mozzarella, olive oil and
balsamic reduction 10.00
Insalata di Spinace e Pancetta: baby spinach salad topped with crispy pancetta and goat cheese with honey lemon dressing and a sprinking of cranberries 10.00
Insalata de Pere alla Griglia: grilled pears over mixed greens, red onions, tomatoes and gorgonzola with olive oil and lemon dressing, finished with balsamic reduction 10.00
Soups
Crema di Piselli: creamy pea soup with a little sausage and pancetta 3.95 / 5.95
Zuppa di Pane Vecchio: Old Tuscan recipe of vegetable stock based soup with mushrooms and pancetta, garlic and rosemary, day old bread and a touch of cream 3.95 / 5.95
Zuppa di Fagioli; classic pasta, pancetta and beans soup 3.95 / 5.95
Entrees
Pasta
Penne with Vodka Sauce 17.00
add chicken 2.00 add shrimp 5.00
Gnocchi Sorrentino: homemade potato gnocchi with tomato,
buffalo mozzarella and basil 17.00
Spaghetti Carbonara: spaghetti with cream, egg yolks, parmesan and pancetta 19.00
Lasagne alla Bolognese: Lasagna with meat sauce 17.00
Pappardelle alla Primavera: flat, wide pasta with a sauce of vegetables,
cream and parmesan 19.00
Picci con Ragu di Carne: homemade Tuscan shoelace pasta in a tomato,
beef and sausage ragout 21.00
Fish
Linguine ai Frutti di Mare: Clams, mussels, calamari and baby rock shrimp in your choice of white, red or fra diavolo sauce over linguine 20.00
Triangolo di Verdure con Gamberoni e Prosciutto: Sauteed jumbo shrimp in a creamy cognac sauce and prosciutto di Parma served with homemade ravioli filled with
grilled vegetables and ricotta 23.00
Tre Pesci al Gusto: Lightly blackened, grilled scallops, with broiled salmon and shrimp, in a heart fish broth over fresh vegetables 24.00
Salmone Adriatico: broiled salmon with clams and mussels over linguine fra diavolo 24.00
Meat
Brasato di Manzo e Risotto: tender braised beef in a red wine sauce served
with parmesan risotto 24.00
Medaglioni di Pollo alla Romana: Chicken scallopina topped with fontina cheese and prosciutto served in a delicate white wine gravy 18.00
Pollo Piccata: chicken scallopina served with a white wine and
lemon sauce with capers 18.00
Vitello al Marsala: Veal scallopina with shiitake mushrooms in marsala wine sauce 23.00
Crepes filled with lobster, shrimp and scallops with champagne sauce
For the crepes:
6 oz. flour
3 eggs
¼ cup milk
salt and pepper
for the filling:
8 oz. lobster meat
8 oz. shrimp
6 oz. scallops
all diced
3 chopped scallions
1 tsp chopped dill
1 clove chopped garlic
zest of ½ lemon
2 tbs. olive oil
¼ stick butter
½ glass champagne
little cream
salt and pepper
for the sauce:
1 tbs. chopped scallion
1 tsp. dill
¼ stick butter
1 tbs. oliveoil
1 cup cream
½ glass champagne
2 oz. raspberries
salt and pepper
crepes:
beat eggs and add flour, salt and pepper. Add milk and mix well. Brush nonstick saucepan with butter or olive oil and heat well. With one hand, hold pan and tilt and pour mixture as thinly as possible onto pan to make crepes one at a time. You should be able to get 4 9” crepes or 6 7” crepes out of this recipe. Set crepes aside and cover to prevent drying out.
Filling:
Heat butter and oil in medium saucepan. Add garlic. When lightly browned add scallions and dill. Then add shrimp, scallops and lobster. (if lobster is precooked, add last, after shrimp and scallops are cooked). Add Chamagne and reduce. Season with salt and pepper and lemon zest and add a little cream to hold everything together. Fill crepes and keep warm until sauce is ready.
Sauce:
Heat butter and oil in saucepan. Add dill and scallions. Add champagne and reduce. Add cream and bring to a boil until thickened. Add raspberries, salt and pepper, and pour over crepes. Decorate crepes with a little lobster, dill, and fresh raspberries for a festive touch.
