FOOD MENU

    • Antipasti

    • ROSETTA

      4

      Pizza dough bread with garlic oil and Parmigiano Reggiano

    • VITELLO ALLA FATTORIA

      12

      Homemade veal meatballs in a San Marzano Tomato sugo. Served with our Rosetta.

    • SALUMI E FORMAGGI MISTI

      23

      A weekly selection of assorted meats and cheeses, served with our Rosetta.
      (G/F) without Rosetta.

    • PROSCIUTTO E BUFALA

      15

      (G/F) Mozzarella di Bufala with Prosciutto Di Parma

    • NAPOLI LUNGOMARE

      15

      (G/F) Salmon oven roasted in extra virgin olive oil then topped with basil, arugula, parsley, lemon, red onion and capers

    • BANDIERA ITALIANA

      12

      (G/F) Fior-di-Latte Mozzarella topped with oven roasted red peppers

    • CALAMARI FRITTI

      15

      Our calamari is lightly breaded with Italian bread crumbs and Parmigiano Reggiano. Served with a side of Pomodoro

    • RAVIOLI FRITTI

      12

      Lightly breaded with Italian bread crumbs, our Ricotta and Romano fried cheese ravioli are then finished with Parmigiano Reggiano. Served with a side of Pomodoro

    • Zuppe & Insalate

    • Add to any salad

      Chicken Breast 5 / Shrimp 6 / Salmon 8 / Parma Cotto 6

    • ZUPPA DI POMODORO

      6 Cup
      9 Bowl

      (G/F) San Marzano tomato soup with basil

    • ZUPPA DI MINESTRA MARITATA

      6 Cup
      9 Bowl

      Italian Wedding soup with endive and house made organic beef & Italian sausage meatballs

    • CAPRESE

      11

      (G/F) Roma tomato, Fior-di-Latte mozzarella, basil, balsamic vinegar, olive oil and sea salt

    • VERDE

      10

      (G/F) Arugula, Parmigiano Reggiano, lemon, extra-virgin olive oil and sea salt

    • CAESAR TOSCANA

      10

      Chopped Romaine, croutons and shaved Parmigiano Reggiano in a creamy Tuscan Caesar dressing

    • INSALATA DELLA CASA

      13

      (G/F) Mixed greens, Fior-di-Latte mozzarella, cherry tomatoes, kalamata olives, extra-virgin olive oil & balsamic vinegar

    • MEDITERRANEA

      12

      Chopped Romaine, cherry tomatoes,  chickpeas, oven roasted red peppers, red onions, Fetta & kalamata olives tossed in our house made Mediterranean dressing

    • CARCIOFO

      12

      (G/F) Mixed greens, Italian artichoke hearts, shaved Parmigiano Reggiano, fresh lemon juice, olive oil and sea salt

    • Pizze

    • Addition & Subtractions allowed

      NO SUBSTITUTIONS

    • MARINARA DOP

      11
      12 (G/F)

      Pomodoro, fresh garlic, oregano and extra-virgin olive oil

    • MARGHERITA

      14
      15 (G/F)

      Pomodoro, Fior-di-Latte mozzarella, parmigiano, fresh basil and extra-virgin olive oil

    • MARGHERITA DOP

      16

      Pomodoro, Mozzarella di Bufala, parmigiano, fresh basil and extra-virgin olive oil

    • SOFIA

      17

      Pomodoro, Italian sausage, oven roasted red peppers, fontina, Fior-di-Latte mozzarella, oregano and fresh basil, finished with garlic oil

    • SALAME

      17
      18 (G/F)

      Pomodoro, salame piccante (spicy pepperoni), Fior-di-Latte mozzarella and fresh basil

    • SALSICCIA

      17
      18 (G/F)

      Pomodoro, Italian sausage, Fior-di-Latte mozzarella, parmigiano, ricotta and fresh basil

    • CAPRICCIOSA

      18

      Pomodoro, Parma Cotto, Fior-di-Latte mozzarella, mushrooms, Italian artichoke hearts and kalamata olives

    • SALUMI MISTI

      18

      Pomodoro, Italian sausage, Calabrese salami, Fior-di-Latte mozzarella, fontina and fresh basil

    • POLPETTA DI VITELLO

      18

      Sliced homemade veal meat balls with Pomodoro, Fior-di-Latte Mozzarella, Parmigiano Reggiano, garlic oil, fresh basil & crushed red pepper

    • DOLCE PICCANTE

      17

      Pomodoro, organic chicken breast, sweet Piquante peppers, caramelized onions, Fior-di-Latte mozzarella and fontina

    • TARTUFO

      18

      Fior-di-Latte mozzarella, fontina, pancetta, mushrooms, garlic, finished with fresh rosemary and truffle oil

    • QUATTRO FORMAGGI

      14
      15 (G/F)

      Fior-di-Latte mozzarella, ricotta, fontina, Parmigiano Reggiano

    • ARUGULA E PROSCIUTTO

      20

      Fior-di-Latte mozzarella & fontina, finished with arugula, cherry tomatoes, Prosciutto di Parma and shaved parmigiano

    • SPINACI E CARCIOFO

      18

      Spinach, artichoke hearts, roasted red peppers, fontina, goat cheese, garlic, and Parmigiano Reggiano. Finished with our house-made balsamic reduction

    • Panini

    • SALMONE

      17

      Pan seared salmon, pancetta, roasted tomato, arugula, olive oil and pesto

    • CONTADINO

      15

      Veal Meatballs, provolone, and pomodoro

    • NAPOLETANO

      14

      Calabrese salami, provolone, chili pepper, extra-virgin olive oil

    • DANTE

      15

      Italian sausage, provolone, caramelized onions, fresh basil

    • POLLO

      13

      Organic chicken breast, caramelized onions, provolone, baby spinach, Roma tomatoes

    • VEGETARIANO

      12

      Fior-di-Latte mozzarella, arugula, tomato, basil, sea salt, extra-virgin olive oil

    • Paste

    • LINGUINE ALLE VONGOLE

      16

      with clams in a white wine sauce

    • SPAGHETTI POMODORO

      11

      in a San Marzano Sugo
      add Meatballs  7

    • TORTELLINI ALFREDO

      14

      Tri Color cheese tortellini in our homemade Alfredo sauce
      Add: Organic Chicken Breast 5 / Shrimp 6

    • RAVIOLI ALLA BOLOGNESE

      17

      Our house made Bolognese with organic beef and Italian sausage over Ricotta and Romano cheese ravioli

    • BOSCAIOLA

      18

      Creamy white sauce with Italian sausage, mushrooms, truffle oil and Parmigiano Reggiano over pasta of the day

    • BOLOGNESE

      15

      Our house made Bolognese with organic beef and Italian sausage over pasta of the day

    • Terra e Mare

    • PARMIGIANA DI POLLO / VITELLO

      19 / 21

      Organic Chicken Breast or Veal Cutlet lightly breaded and fried, topped with Fior-di-Latte mozzarella and Pomodoro. Served with a side of pasta of the day

    • POLLO / VITELLO CAMPANIA

      18 / 20

      Organic Chicken Breast or Veal Cutlet lightly breaded and fried, topped with arugula, red onion, diced Roma tomatoes, and Fior-di-Latte mozzarella. Finished with a light balsamic drizzle

    • SALMONE CAPRI

      20

      Pan seared salmon with a light pesto balsamic glaze over spaghetti tossed with arugula, roasted cherry tomatoes, red onion and capers

    • SALMONE FANTASIA

      22

      Pan seared salmon with a lemon butter sauce and balsamic drizzle over cheese ravioli with roasted red peppers, red onions, artichoke, kalamata olives and capers

    • Dolce

    • AFFOGATO

      9

      A generous scoop of Tahitian Vanilla Bean gelato drowned in a double shot of our Bristot espresso

    • CANNOLI

      6

      Our cannoli are filled to order with our delicious homemade ricotta and mini chocolate chip filling

    • CHOCOLATE HAZELNUT TEMPTATION

      8

      Cake with Ecuadorian Cocoa, filled with Chocolate and Hazelnuts topped with a chocolate glaze

    • COLOSSAL NEW YORK CHEESECAKE

      8

      A Campania classic: cream cheese, fresh eggs, sugar and a touch of lemon zest on a graham cracker crust

    • GELATO

      6

      Dark Chocolate, Vanilla Bean, Sea Salted Caramel, Strawberry, Cookies & Cream

    • LIMONCELLO MASCARPONE CAKE

      8

      Our luscious mascarpone cake is a rich combination of lemon infused sponge cake along with a lemon mascarpone cream filling finished with European white chocolate shavings

    • PANNA COTTA TRIO

      10

      A trio of homemade Italian custard offered with three delicious toppings: Italian lemon cookie, fresh blueberry, and caramel cashew crunch

    • TIRAMISU

      9

      Layers of lady fingers soaked in our Bristot espresso and coffee liquor with Hershey's chocolate and mascarpone cheese.

    • Caffe

    • AMERICANO

      5
    • BRISTOT ESPRESSO

      3 Single
      5 Double
    • LATTE & CAPPUCCINO

      5
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