Dinner Menu - La Cena
ANTIPASTI - APPETIZERS
Affettati e Formaggi (for 2 or 4) (GF option) - 21/32
Selection of imported and local salumi and weekly selections of cheeses topped with "mostarda", pickles and crostini.
Parmigiana di Melanzane (GF) — 18
Grilled eggplant layered with fresh mozzarella, tomato, basil, and Parmigiano Reggiano, baked and topped with plum tomato sauce.
Fritto Misto Pesce e Verdure (GF) — 24 Deep fried prawns, calamari, seasonal fish, bay scallops, and vegetables served with a lemon aioli.
or
Calamari Fritti (GF) — 18
Tender calamari steak strips lightly breaded and deep fried, served with a lemon aioli.
or
Calamari Puttanesca (GF) - 23
Tender Calamari steak strips, lightly breaded and deep fried, then sauteed in a spicy tomato sauce with capers and olives.
Tortino di Verdure Arrostite (GF option) - 16
Variety of roasted vegetables topped with goat cheese. Served with roasted bell pepper Parmigiano spread topped crostini.
Bruschetta al Pomodoro e Funghi (GF option) - 14
Grilled slices of our house-made bread, brushed with olive oil; half are topped with fresh tomato and half with sauteed mushrooms.
Caprese Stagionale 17
Fresh heirloom tomato mix and evoo, served with fresh Burrata (type of soft mozzarella.) or mozzarella depending upon availability, fresh basil, salt and balsamic reduction.
Cavolini di Brussels - 14
Deep fried Brussels sprouts served with a Calabrian chili and garlic spicy sauce.
Insalata Mediterranea(GF) - 9
Fresh mixed organi greens, cherry tomatoes, olives. Choice of bagnacauda (anchovie-garlic-evoo), Gorgonzola Italian blue cheese or balsamic vinaigrette.
Focaccia del Giorno - 6
A shareable order of our in0house made focaccia, with rotating toppings, noted on the specials menu.
PRIMI - PASTA ENTREES
Gnocchi di Patate (GF Option) - 25
Imported Italian potato gnocchi prepared with Homemade pesto, pinenuts, almond, and walnuts, evoo and green beans
Gnocchi al Ragu d'Anatra - 28
Potato gnocchi sauteed in a tomato-based duck ragu, topped with parmigano reggiano and parsley.
Fettuccine al Ragu' Bolognese 26
Fresh home-made fettuccine egg pasta, served with slow cooked pancetta, ground beef, ground pork and tomato ragu'. Finished with a touch of cream and Parmigiano cheese.
Strozzapreti alla Norcina (or GF fusilli) - 27
Housemade truffle sausage, mushrooms, white wine, strozzapreti pasta tossed with truffle cream sauce.
Lasagna alla Bolognese 28
Rich and tasty five-layer lasagna with pancetta, pork and beef tomato ragu’, mozzarella, Parmigiano and bechamel.
Tagliatelle al ragu di Nocciole (or GF fusilli) 27
Fresh egg-pasta, half as wide as fettucine, sauteed in a tomato ragu made with hazelnuts and seasoned with a "Saporita" spice blend, including star anise, a touch of connamon, and cloves. (for Vegan, can be prepared with egg-less Strengozzi)
Pappardelle al Cinghiale 27
Potato dumpling "gnocchi" sauteed with a slow braised wild boar shredded meat sauce, touch of parmigiano and butter. Flavored with bay leaves, thyme, and juniper berry.
Tagliatelle con Vongole e Gameri (or GF spaghetti) — 32
Half wide Fettuccine handmade egg pasta tossed with white wine, seafood stock, clams and prawns.
Strengozzi all'Ortolana (or GF lemon-thyme linguini) — 26
A medley of marinated and roasted vegetables sautéed with fresh herbs, olives, capers, and Calabrian chili peppers, tossed with homemade stregozzi thick square long pasta prepared with thyme and turmeric.
I SECONDI - MAIN ENTREE
(All the entrée are prepared gluten free, but always confirm with your waiter, please)
Pesce del Giorno (GF)— MP
Enquire with your server. Add 5 wild prawns +13 or Add Calamari steak +8
Filetto di Manzo (GF) - MP
8 oz tenderloin filet wrapped with prosciutto grilled and served with seasonal vegetables. Topped with your choice of sweet gorgonzola sauce OR truffle butter.
Brasato di Maiale (GF) - 27
Pork shoulder braised in apricots and Italian Brandy served with grilled seasonal vegetables and roasted potatoes.
Volatile del Mese(GF) MP
Monthly selected bird, check with your server.
Baccala' alla Livornese con Vongole e Gamberi (GF bread available) 40
Baccala' (salt-cured cod) pan-fried, then simmered in a tomato sauce with potatoes, clams and shrimp. Served with seasonal vegetables.
Raccolto di Stagione (GF) - 27
Grilled mushroom, a variety of seasonal vegetables, and chickpeas simmered in tomato with deep-freid polenta corn cake.
SIDES
Verdure Arrostite (GF) — 10
A selection of seasonal roasted and/or grilled vegetables.
Cavolini di Brussels 14
Deep fried Brussels sprouts served with a Calabrian chili and garlic spicy sauce.
Cardoncelli alla griglia e fagiolini (GF) 14
Grilled King Oyster Mushroom and green beans, dressed with mint and vinegar.
Dolci - Dessert
Pannacotta Frutti di Bosco (GF) — 8
Light Italian custard with milk, cream, and vanilla beans. Choice of wild berry compote or chocolate sauce.
Torta Mascarpone, Cioccolato e Nocciole (GF) — 10
Dark chocolate, mascarpone creamy cheese and hazelnut crust.
Tiramisu (GF option) — 9.00
Ladyfingers soaked in Marsala wine and espresso syrup, layered with a dense mascarpone cheese and egg yolks cream. Topped with dark cocoa powder.
Tartufo Nero Semifreddo — 9
Zabaione cream center, surrounded by chocolate gelato and caramelized hazelnuts. Topped with cocoa powder.(Contains Gluten and Nuts)
Mousse di Cioccolato (GF) - 10
A sensual chocolate mousse with cinnamon and a sensation of hot chili peppers.
Due Cannoli con Ricotta alla Siciliana - 14
Two cannoli stuffed with Ricotta, chocolate drops, orange zest and served with Amarena Cherries. Topeed with Amerena syrup and powdered sugar.
Tartufo al Lemoncello Gelato Semifreddo - 9
Lemon semifreddo gelato with a liquid lemoncello core coasted with crushed meringue. (Contains gluten + liqour)
Gelato al Cocco — 10
Coconut Gelato served in a coconut shell. Gluten Free & Vegan