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Lunch Menu

Insalata e Minestrone

Verde assorted mixed greens with homemade croutons, balsamic vinegar, and extra virgin olive oil	3.75
Caprino goat cheese, walnuts, calamata olives, tomato and artichoke, mixed greens	5.50
Caesar con Pollo alla Griglia romaine lettuce, homemade croutons, red onion, parmesan cheese tossed with Caesar dressing and topped with wood-fire grilled chicken breast	7.25 without chicken 5.50
Mozzarella e Pomodoro fresh lhocally grown organic tomato slices sandwiched between slivers of fresh mozzarella cheese and fresh basil and doused with reduced balsamic vinegar and truffle-flavored olive oil	6.50
Spinaci di Anitra wood -fire grilled duck breast, red onion, gorganzola cheese, and fresh pear on a bed of fresh spinach greens with cranberry vinaigrette	7.25
Zuppa di Cozze mussel bisque with tomato, leeks, a touch of cream and herbs	cup 3.25 bowl 4.25
Pizze From the wood-fired oven
Pesto pesto, spinach, tomato, fontina, mozzarella, and feta cheeses	6.50
Salsiccia Italian sausage, Calamata olives, green olives, tomato sauce and mozzarella cheese	7.50
Pere roasted pears, prosciutto ham, Gorgonzola cheese, balsamic vinegar and roasted garlic oil	7.75
Specialita di Giorno Special of the day	price varies
Panini e Crostata
Crostata d'Agnello marinated lamb wood-fire grilled and served open faced on grilled vegetable and coffee-flavored bread with grilled eggplant, roasted red pepper, goat cheese and pine nuts	8.50
Focaccia Panini Sandwich with prosciutto ham, roasted portobello mushrooms, roasted eggplant, spinach, fresh mozzarella cheese served froim the wood-fired oven on focaccia bread with sun-dried tomato pesto	6.25
Verdura sandwich with marinated portobella mushrooms, tomato, spinach, and fontina cheese served from the wood-fired oven on house-made Tuscan bread with fig infused balsamic vinegar aoli	6.50
Paste Homemade rolled pasta made daily with fresh eggs and semolina flour
Ravioli Con Funghi stuffed with portobello, shiitake and porcini mushrooms, goat cheese, thyme and shallots served in rosemary cream sauce with red pepper coulis	7.50
Capelli d'Angelo angel hair tossed with spinach, capers, garlic, Parmesan cheese, red pepper flakes, and extra virgin olive oil	7.25
Rotoletti spinach pasta rolled with ricotta, Parmesan, and mozzarella cheese and herbs, baked with pesto of sun-dried tomato, basil, garlic and pine nuts	6.50
Dolce Lunch and Dinner Desserts
Black Tie Pie layers of two kinds of chocolate between cinnamon flavored whipped cream on a mound of meringue above flaky butter crust	5.25
Torta di Cioccolata Bianca frozen white chocolate mousse topped with fresh fruit on a candied almond crust	4.95
Crostata di Tartuffi dark chocolate cream tart covered with run-flavored chocolate truffles on a chocolate pecan cookie crust	5.50
Crostata di Fruta della Stagione fresh seasonal fruit baked on oatmeal crisp. Served with house made vanilla bean gelato	4.95
Crema di Cappuccino caramel cappuccino custard with cinnamon whipped cream	4.95
Tiramisu alla Aurora homemade chocolate lady fingers soaked with espresso and Grand Marnier with a mousse made with marscarpone(Italian triple cream cheese) and rum	4.95
Torta a Gelato di Banana house-made banana, cashew brittle gelato sandwiched between saffron pound cake. Served over caramel butterscotch sauce	5.25
Cannoli Semifreddo con Gelato frozen chocolate cannoli filled with house-made espresso chip gelato served over Sambucca sauce	5.25
Gelato di Caramello homemade white chocolate caramel gelato served with fudge sauce and sprinkled with almonds.	4.75
Sorbetto three flavors of homemade sorbetto: orange Grand Marnier, raspberry and lemon buttermilk	3.95

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