Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Chicken livers sauteed with balsamic, onions, mushrooms served with field greens in o parmigiano basket.
Rolled eggplant filled with ricotta cheese, spinach, tomato sauce and melted parmigiano.
Creamy mozzarella, yellow and red tomatoes drizzled with basil pesto.
Price edward island mussels sauteed with garlic in a spicy tomato broth.
Little neck clams with seasoned bread crumbs.
Slamon and tuna tartare with avocado and lemon dressing.
Marinated mixed seafood with calamari, octopus, shrimp, celery, black olives in a lemon dressing.
Dry cured meats, mixed cheeses and dry mustard fruit.
Soft polenta with crumbled sausage, marinara sauce, crispy shitaki mushrooms and truffle oil.
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Watermelon salad with arugula, red onions, feta cheese, in a ginger honey vinegar.
Fresh sliced artichokes, baby arugula, white mushrooms, shaved parmigiano in a lemon dressing.
Mixed greens with diced tomatoes, walnuts, baked goat cheese, served with olive oil and red vinegar.
Classic version of caesar salad served with crispy parmigiano, anchovies and croutons.
Pear salad, baby arugula, white mushrooms, iceburg lettuce dried cranberry, caramelized walnuts in a sherry shallots vinegar with italian gorgonzola.
Fig salad, baby kale, hearts of palm, peppers, endive, in a ginger honey vinegar.
Pasta with mixed mushrooms, garlic and oil and fresh parsley.
Hand-cut ribbon shaped pasta in a veal, beef and lamb rogu.
Homemade green and white fettuccine with prosiutto, peas, mushrooms and a touch of cream.
Spiral pasta in a basil pesto.
bucatini pasta with tender veal meatballs in a tomato sauce.
Spaghetti with crispy bacon and parmigiano cheese in a creamy egg york sauce.
Linguini with duck breast, butternut squash, raisins, spinach, scalions in garlic and oil with a touch of soy sauce.
Homemade cheese ravioli, porcini mushroom and bacon in a pink sauce.
Cavatelli Pasta with broccoli rabe, crumbled sausage, in garlic and olive oil.
Home made potato dumplings with 4 cheese fondue and a touch of tomato.
Squid ink pasta with calamari in a fra diavolo sauce.
Dark and white chicken, sauteed with artichoke hearts, rosemary and peperoncino over mashed potatoes.
Half chicken boneless, grilled in a shallots barolo wine sauce with figs, served with butternut squash and brussel sprouts.
Veal encrusted in parmigiano cheese sauteed with white wine and lemon over french beans.
Veal scaloppine with fresh tomatoes, smoked mozzarella, eggplant in a white wine sauce.
Broiled salmon brushed with italian mustard fruit over sauteed spinach.
Mediterranean sea bass encrusted in almonds in a lemon sauce served with french beans.
Grilled dorada, served with marinated zucchini, eggplant and roasted peppers, in a fennel herbs salmoriglio.
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