Saturday, April 11

ASPARAGUS SOUP  14

VEGETABLE SOUP  14

ENDIVE SALAD  16
gorgonzola, pears and almonds

FENNEL SALAD  16
radicchio, oranges and goat cheese

BABY ARTICHOKE SALAD  16
shaved artichokes, mixed greens, chopped walnuts and parmesan shavings

CRISPY POLENTA  17
cherry tomatoes, red onions, bell peppers, parmesan shavings and fresh ricotta

WHOLE GRILLED CALAMARI  18
roasted peppers, white beans and balsamic

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RAVIOLI SPECIAL  32
  butternut squash filled ravioli with crispy sage and brown butter

FETTUCCINE SPECIAL  32
  rabbit sauce

PAPPARDELLE SPECIAL  36
 fresh imported chanterelle mushrooms, shallots and extra virgin olive oil 

PENNE CHICKEN LIVERS  32
  chicken livers, sweet onions and hot peppers

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CHICKEN SPECIAL  38
  crispy chicken cutlet with asparagus, roasted peppers and smoked mozzarella served with potatoes 

CHICKEN MARTINI  38
  crispy parmesan crusted chicken breast with lemon and white wine served with mixed vegetables and potatoes 

 FILET OF SOLE FRANCESE  42
  over mushroom risotto

VEAL PICCATA  46
capers, lemon and white wine served with mixed vegetables and potatoes

BREAST OF DUCK  48
  cranberries, port wine reduction, mixed vegetables and potatoes 

RACK OF LAMB  56
rosemary and natural jus served with mixed vegetables and potatoes 

FILET MIGNON  56  
red wine reduction served with mixed vegetables and potatoes

VEAL CHOP PARMESAN  56
bone-in veal chop pounded thin, breaded, with marinara sauce and mozzarella served with penne marinara

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DESSERTS – tiramisu, molten chocolate cake, ricotta cheesecake, creme brulee, fresh berries, cannoli, bread pudding, tartuffo, carrot cake, chilled zabaione, banana ricotta tart, choc. peanut butter mousse cake, biscotti —  GELATOS AND SORBETS

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Friday, April 10

CHICKEN SOUP  12

MUSHROOM SOUP  12

FIG SALAD  13
  arugula, fennel, radicchio, oranges and parmesan shavings

RICOTTA TOAST  14
  honey, thyme, lemon zest on sourdough 

BAKED CLAMS OREGANATA  14

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SPINACH AND RICOTTA RAVIOLI  20
    tomato and basil

CAPELLINI SPECIAL  20
  plum tomato sauce and fresh ricotta 

FARFALLE SPECIAL  20
  chicken, mixed vegetables, garlic and oil

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CHICKEN MARTINI   28  
 crispy parmesan crusted chicken breast with lemon and white wine served with potatoes 

CHICKEN PARMESAN  28
  over penne marinara

 BLACK SEA BASS  28
  artichokes, rosemary, lemon and white wine

 RISOTTO SPECIAL  28
  clams and plum tomatoes

CALF’S LIVER  28
  caramelized onions and mushrooms served with potatoes 

VEAL PICCATA  32
capers, lemon and white wine served with mixed vegetables and potatoes