r 7 Secondi Piatti ~esce Spada Livornese Swordfish steak sautéed wit capers, onions, Black ofivs and fresh toma. Safmone Croccante Pan-seared crispy salmon with balsamic vinegia? sauce. jamberi Pancetta Sauteed jumbo shrinsp wrapped w/ pancetta over spitach in garlic and lemon sauce Pollo alla Fantasia Breast of chicken topped with crab meat, sautéed spinach in a sherry cream sauce Pollo alla Romana Breast of chicken with black olives, capers, roasted peppers in red vinaigarete sauce *Bistecca di Manzo alla Griglia ‘Marinated grilled rib-eye. Osso Bucco di Vitello Braised center cut veal shank with saffron rst, Costolerte di Matale Calabrese ‘Bork chop w/ onions, roaste ppers, potatoes, *Tonno all Grigtia Gell at rate Heat wi arugula Cape Sante al Brandy : an-seared scallops witht oyster musfirooms swith a touch of cheam and brandy sauce. Tilapia alla Limone Tilapia filer ightly breaded, baked swe fresh emion ind white wine. Pollo Ripieno Stuffed eflicken Grease wieh prosciutto, mozzarella, in a madiera niushroom sauce. Pollo alla Grigh Rapint + lial Seige con apte and sérved over sautéed broccoli rabe. *Filetto di Manzo Ripieno Filer mignon stuffed w/ jorgonzola, provolone, ‘wales wrapped w/ prdscito over polenta. *Costolette di Agnello al Barolo Rack of lamb panteared with Barolo red swine sauce aid fresh rosemary. Lonza di Matlale alla Balsam‘co ‘Roasted loin of pork with aged balsamic fot chery peppers is red wire Vinaigietee sauce. vinegar, raseinary and gare sauce. Vitello Principessa Medallions of a topped with prosctuto, peo fel cently did onan ‘fobk pect ina marsala wine sauce Micelle aaifanese with ‘ ‘Pa migianno reggiano cheese. Vitelle Paradiso sLw/ bi Veal madelons topped w/ lobster meat, meted mozzarala, chopped tomatoes tn sparkling wine Vitello Adriana Veal scallopine di in egg batter w/pine nuts mine grand MermaePoace ove otek Contorni Cime di Rapa Saltate Sauteed broccoli rabe Funght Trifolatt Sauteed es Spinact alPaglio Sauteed spinach with garlic and oif Escarolla con Capperi ¢ Olive Sauteed escarole w/ capers and olives ‘We proudty prepare our foods wich only the freshest quality of fish, meats and produce. * Thoroughly cooking meats, poulry, seafood, shes, or as reduce the is off hon he i Aa Antipasto Misto ‘Assorted Atalian cured meats, roasted peppers mozzarella, tomatoes and oltves. ft Marinati ala Grif Gri singin olive oil with roasted peppers. *Carpaccio di Manzo Thin slices of flee mignon over arugula with shaved parmigiano and lemon truffe oil “Tartare di Tonno Sushi grade tuna infused wish Glack ove, fresh diced tomato and lime juice over spelt Insalata di Pesce Cold seafood salad wih celery, onion fresh dhced tomato and lemon vinaigrette Antipasti urtichokes, chilled and marinated in extra - Calamari Fritti ? Fried calamari with zesty marinara sauce ‘Panecotto Escarole and beans, Italian bread sprinkled w/ parmigiano and baked. ‘Ampepata di Vongole Saptead slams withiee wine and garlic. Lumache alla Adriana Escargot sautéed in garlic and butter with touch of sambuca. Ostriche Ripiene : Fresh oysters stuffed w/ crabmeat in 4 brandy sauce topped w/ hollandaise ‘Insalate Ansalate Tricolore Tricolor salad with balsalmic vinaigrette sauce Ansalata di Cesare Caesar salad ansalata di Spinact Baby pinay at anata an shaved parmigiano w/ balsalmic vinaigrette ‘Insalata Caprese Fresh mozzarella, tomatoes, Gast, ove off Primi Piatti Zuppa del Gforno- Soup of te day Tagliatelle alla Bolognese Tagliatelle in a three meat Bolognese sauce with mascarpone cheese ard fresh peas. Spaghetti ai Frutti di Mare Spagliett with clams, shrimp, scallops, mussels and, calamari in alight tomato sauce Linguine alle Vongole - “Linguine with white or red clam sauce. Spaghetti alla Putanesca Spaghieri w/ black olives, anchovies, ca Fomatoes and touch of fot pepper with bast Parpadelle al-Astico Parpadelle with lobster meat, artichoke hearts, touch of tomatoes in sherry cream sauce te ‘We proudly Gake our bread and make our pastas on the premises daily Risotto del Glorno- Risotto of the dary ‘Bucatint all Matriciana Bucatini with pancetta, onions, basil tomatoes and pecorino Romano cheese Fettucine con Porcini Ferrucine with wild porciné mushrooms, _prosciutto, peas in brandy truffle sauce, Gnocchi dt Patate Gnocchi wit fresh tomato and basil Orecchiette Rapa e Salsiccia Orecchiette with broccoli rabe and sausage Penne alla Norma Penne with eggplant, fresh tomatoes and shaved ricotta salata