Regional

Restaurant week 

Jan 18th - Feb 13th

3 courses Dinner Menu $39

 

Appetizer

Fritto Misto

Fried shrimp, calamari & zucchini with marinara sauce

 

Mozzarella di bufala

Bufala milk mozzarella, vine tomatoes, basil pesto & roasted bell pepper

 

Burrata con prosciutto & tartufo nero

Burrata cheese with prosciutto di Parma and black truffle

 

Parmigiana di melanzane

Eggplant layered with mozzarella and parmigiano in

tomato sauce

 

Polpette alla barese 

small veal meatballs in tomato sauce over polenta

 

Riccia, pere & pecorino Toscano  

Frisee lettuce, tuscan pecorino cheese, pears, crispy pancetta & pine nuts tossed in olive oil dressing

 

Main Course

Salmone capperi e limone

Panseared salmon filet in a lemon & capers

sauce with a side of roasted potatoes and wilted spinach

 

Bistecca e fritte

Grilled hanger steak & herbed country fries with gorgonzola sauce

Tagliolini al tartufo nero

Tagliolini with parmesan cheese & black truffle

 

Stinco di agnello brasato

Braised lamb shank over mushroom risotto

 

Saltimbocca alla romana

Sautéed veal scaloppine over spinach & topped with fresh mozzarella and Prosciutto di Parma

 

Brasato di bue con risotto

Braised short rib in red wine with truffle oil risotto

 

Branzino con asparagi

Grilled branzino filet with roasted asparagus and fried polenta and a side of salmoriglio

Scaloppine di vitello al gorgonzola

Sautéed veal scaloppine with porcini mushroom and gorgonzola sauce

 

Pappardelle al ragu’ di carne

Pappardelle pasta with short ribs ragout

 

Dessert

Tiramisu della nonna/trifle of ladyfingers, mascarpone cheese and espresso

Semifreddo alla mandorla/ Frozen almond custard served with caramelized apples