Lunch

STUZZICHINI
PIZZA
(Teasers)
Thin Crust, Oven-dried Tomatoes, Prosciutto, 12.00
Shrimp al Pil Pil 5.75
Buffalo Mozzarella, Baby Arugula
Octupus cured with Garlic and Mint Fabrizio favorite 5.75
Fabrizio favorite

Marinated Bocconcini of Mozzarella 5.50 Bianca, Gorgonzola, Goat Cheese, Provolone, 11.50
Crunchy Stuffed Olives with Three Meats 4.95 Parmigiano- Reggiano, Sweet Onion Confit
Fabrizio favorite
with Sage Fabrizio favorite
Manchego Cheese, Honey Comb 5.75
Margherita, Tomato, Fresh Mozzarella, Basil 10.00
Oven-dried Tomato on Garlic Baquette, 4.95

Goat Cheese, Pesto

NEL MEZZO
Wild Mushroom Risotto Croquettes 4.95
(The Middle)
Sampler Platter 23.00
Seasonal Grilled Vegetables, 9.50
Select four of our Stuzzichini presented on
Gazpacho Dipping Sauce (low carbohydrate)
a platter with Salamino, Toasted Almonds
Warm Roasted Chicken Focaccia Sandwich, 9.50
and Cured Olives
Muffaletta Spread, Provolone Cheese, Grilled

INSALATE & ZUPPE Vegetables (low cholesterol) Fabrizio favorite

(Salad & Soup) The Pelagia Burger—Two 4 oz. Hamburgers, 9.95

Portobello Mushrooms, Cheddar Cheese,
Soup of the Day Cup 3.95 Bowl 5.95

3.95 Onion and Poppy Seed Bun, Herb Steak Fries

Mushroom Cappuccino Soup, Cup
Porcini Foam Bowl 5.95 Open-Faced Grouper Sandwich, 13.50

Baby Greens, Fig Balsamic Vinaigrette, 7.75 Sautéed with Lemon Pepper, Citrus

Roasted Bell Pepper (low cholesterol) Segments, Tarragon Tartar Sauce (low fat)

Cobb Salad Mediterranean Style, Warm 11.95 Pelagia Turkey Club, Whole-Grain Bread, 9.50

Pancetta Red Wine Vinegar Dressing Jack Cheese, Citrus Aioli

(Baby Spinach, Hard-boiled Eggs, Roasted Bell Pepper, Braised Mussels, a la Provencal 13.50
Olives, Tomato, Chicken, Feta Cheese, Avocado)
with Merguez Sausage Fabrizio favorite
Sautéed Shrimp and Speck Salad, 13.00
Pan-seared Chicken Breast, Rosemary Roasted 13.50
Limoncello-Caper Dressing,
Potatoes, Sauteed Spinach, Natural Jus
Warm Ahi Tuna Salad, Fingerling Potatoes, 13.50
Pasta Creation of the Day market
Haricot Verts, Olives, Romesco Sauce
Pappardelle Pasta with Traditional Bolognese 15.00
Traditional Caesar, Focaccia Croutons, 8.75
Penne Pasta, Sautéed Shrimp, 15.50
Shaved Parmigiano-Reggiano
Spicy Pinot Grigio-Zuchini Sauce
With Chicken 11.00
Grilled Petite Sirloin Steak, Herbed Mashed 18.50
With Salmon 12.00
Potatoes, Seasonal Vegetables,
With Shrimp 13.00
Barbera Wine Sauce

18% gratuity will be added to parties of six or more

Consuming raw or undercooked meat, fish, poultry, seafood or shellfish

increases the risk of contracting a food born illness, especially if you have

certain medical conditions*

Fabrizio Schenardi - Executive Chef

Modern Italian Cuisine with a “Fabrizio” Twist