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GLOSS A r i o

Assaggini

Agra Dolce —sweet and sour integrale —whole wheat Arancine
al Fuoco —baked under the fire Involtino —stuffed rolls of meat or fish Rice Balls / Bufala Mozzarella / braised short ribs / fontina cheese . . . 7

al Marone —chestnut or brown Langostino —deep sea scampi f o r ma g g i o


Amatriciana —pasta sauce made of Maccheroni —tubular pasta, often reggiano parmigiano / italian olives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
guanciale, onions, chile peppers and ridged
cheese
Macchiato —stain of sauce p i z z a b r e a d ‘ l a tav o l a’
Aragosta —Lobster e. v. olive oil / pomodorini / rosEmary / parmigiano . . . . . . . . . . . . . . . . . . 12
Mantecato —adding butter and
Arancini —rice balls, little oranges Parmigiano to a dish at the end of the
cooking process B ab y A r t i c h o k e s
Arosto —roasted Roasted Garlic / LEMON / Rosemary Sprigs . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
mi’scela —mixture
Asiago —sharp cows milk cheese from
Veneto MORTADELLA —LARDED SAUSAGE MADE j u mb o s h r i m p c o c k ta i l
OF FINELY GROUND PORK MEAT AND SPICES with vic’s spicy cocktail sauce, each . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Assagino —sample, small bite or taste (BOLOGNA)
Biscotti —twice baked almond cookie Mozzarella —soft cheese made from piat ti piccoli of FOOD THAT CAN BE ENJOYED BEFORE YOUR DINNER
Bolognese —hearty, long simmered cows milk
meat and vegetable sauce, ragu Ortolano —green grocer
Branzino —sea bass
BRESAOLA —DRIED, SALTED BEEF (LOMBARDY)
Osso Buco —pierced bone, braised shank
from Lombardy A n t i pa s t i
BRUSCHETTA —TOASTED BREAD RUBBED
WITH GARLIC, DRIZZLED WITH OLIVE OIL –WITH
Paglia e Fieno —straw and hay, fresh
and spinach Tagliatelle

VARIOUS TOPPINGS
Pancetta —cured pork similar to bacon
langostinos
Brusciare —burned sicilian st yle ‘charcoal grilled’ prawns / baby mache salad . . . . . . . . . . 23
Panino —small bread, small sandwich
Bufala —buffalo
Panna Cotta —eggless custard s a l u m i A NTIPA STO
Calabrese Style —pan fried peppers, mortadella / coppa / prosciut to / soppressata / italian olives . . . . . . . . 18
tomato, touch of ricotta
Panzanella —salad containing
tomatoes, cucumber, bread, basil,
Carpaccio —paper thin slices of raw vinegar and olive oil grilled Oc topus
meat or fish crispy fingerling potatoes / haricot verts / lemon / e.v. olive oil . . . . . 15
Pecorino Pepato —a sharp hard cheese
Carrozza —in a carriage from fresh ewe’s milk containing
peppercorns c a l ab r e s e ITA LI A N s a u s a g e
Cavolo Nero —Italian kale GRILLED sausage ‘fate in CASA’ / sweet fried peppers & onions . . . . . . . . . . 12
peperonata —stew of sweet peppers,
Ceci —chickpeas tomatoes, olive oil and garlic
T u n a Ta s t i n g
Chi’acherre —small talk Perciatelli —pierced through hollow Tuna Crudo Italiano / Spiced tuna Carpaccio / tuna Gaufret te . . . . . . . . 24
Classico Nuovo —newly defined classic spaghetti
contorni —side dishes Pesce —fish C l am s & M u s s e l s ‘ G u a z z e t t o ’ i n P i n o t G r i g i o
‘COZZE & VONGOLE’ / Cannellini Beans / Braised Artichokes . . . . . . . . . . . . 14
Coppa —cooked and pressed cured pork, Pesceria —from the fish monger
air dried for six months or more Piatto —plate or platter Lo b s t e r Ta i l O r e g a n ata
Costole —rib or chop Piccoline —very small broiled shrimp crusted maine lobster tail / lemon sauce machiato
Crostata —tart, open face con piselli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Pignoli —pine nuts, from the Italian
crostini —thin slices of toast covered stone tree
with various ingredients Kobe Beef Trio Burgers and fries
Pomodoro —golden apple, sauce made Fontina / Grilled Onions / house cut Fries / let tuce / roma tomato
Crudo —raw from plum tomatoes
pickle chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
della Nonna —from the grandmother Profiterole —cream puff pastry shells
Delmonico —rich cut of beef from the rib Prosciutto —cured ham in the region Ca r pa c c i o o f B e e f T e n d e r lo i n
of Parma WHITE TRUFFLE OIL / Wild Rocket / Steak Tatar Crostini
Farro —spelt, whole grain wheat
Ripieno —filled, stuffed Pecorino Peppato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
fegato grasso —foie gras, duck liver
Rosmarino —rosemary
Fontina —ancient cheese from the Valle E g g p l a n t i n v o lt i n i ‘ n a p o l i ta n a’
d’Aosta salame —rich pork sausage with pepper roasted melanzane / ricot ta / san Marzano tomatoes / parmigiano 14
Fra Diavolo —dish made with hot chile Saltimboca —leap in the mouth, layered
peppers with sage leaf and prosciutto K o b e M e at ba l l s ‘ p o l p e t t e ’ — 2 way s
. parmesan brodo / Tuscan Kale / Cannellini Beans . . . . . . . . . . . . . . . . . . . . 14
FREGOLA —A LARGE FORM OF COUS COUS San Marzano —tomato from THE
(SARDINIA) Campania REGION . san marzano pomodoro / ricot ta / fried peppers . . . . . . . . . . . . . . . . . . . . 14

Frittelle—fritters schiacciata —broken pieces


C r i s p y Ca l ama r i — 3 way s
Fritto Misto —mixed fry, fried food Soppressata —salami made from pork . Tender Calamari / Zucchini / Meyer Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . 12
assortment meat and fat, flavored with lemon peel
and various spices . Calamari fra diavolo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Frutti di Mare —fruit of the sea,
SORBERTO —FROM THE ARAB ‘SHARBIA’ . SPICY Calamari ‘IN UMIDO’ / CANNELINI BEANS / GRAPE TOMATOES . . . . . . . . 12
seafood
FLAVORS FROZEN PRINCIPLY WITH FRUITS
Garganelli —quill shaped pasta from
Imola Italy Spacarelli —spicy broccoli rabe b o va’ s ba k e d C l am s
Nuovo classico . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
GELATO —EGG CUSTARD ICE CREAM Spiedino —skewers
Giardiniera —garden style, vegetables Sugo —juice, sugo al pomodoro-tomato a n t i pa s t o pa r ma
marinated in vinegar sauce eggplant milanese / bufala mozzarella / italian olives
GREMOLATA —MIXTURE OF CHOPPED GARLIC, Taleggio —soft butterey cows milk vine ripened tomato / roasted peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
LEMON PEEL AND PARSLEY cheese from the Taleggio Valley near add prosciut to di parma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Lombardy
GRISSINI — BREADSTICKS
guanciale —salt cured hog’s jowl,
Tortiglione —large tube shaped pasta s h r i m p s c am p i ‘ lo c a n d a’
with spiraled edges sauteed jumbo shrimp / cannelini beans
similar to unsmoked bacon
Vongole —true clams, carpet shell clam roasted grape tomato bruschet ta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Guazetto —seafood cooked in a light
sauce of wine, garlic and parsley Zabiglione —dessert of whipped egg
yolks, marsala wine and sugar
in Bianco —dish served without tomato
Zingara —gypsy woman
in brodo —in broth
Pizzette seafood
M a r g h e r i ta at l a n t i c Sa l m o n
bufala mozzarella / san marzano pomodoro / fresh garden basil. . . . 14 black lentils / eggplant caponata / mache and bibb greens . . . . . . . . . . . 28
s h r i m p a l l a d i av o lo am e r i c a n R e d s n a p p e r - 2 way s
sauteed Shrimp / spicy San Marzano Pomodoro / basilico . . . . . . . . . . . . . 16 . ‘giambotta’ / braised summer vegetables / zuchini chips / lemon sauce . . . 34
PIED M ONTESE . francese / asparagus risot to / braised escarole . . . . . . . . . . . . . . . . . . . . 34
PROSCIUTTO DI PARMA / RUCOLA / MOZZARELLA . . . . . . . . . . . . . . . . . . . . . . . . . . 16
h a l i b u t ‘ o r e g a n ata’ - 2 way s
B OVA . scampi / roasted fingerling scaciata / braised swiss chard . . . . . . . . . . 38
MOZZARELLA / BROCCOLI RABE / RICOTTA / CRUSHED RED PEPPER . . . . . . . . . . . . 16 . halibut arosto ‘italiano’ / brocoli rabe / e.v. olive oil / lemon . . . . . . . 30
s u mm e r T u n a
hydroponic Watercress / braised artichokes / avocado / bibb let tuce 28
S h r i m p Sa lt i mb o c a
I n s a l at e Pancet ta Wrapped Jumbo Shrimp / Italian Shrimp Tempura
Asparagus, Peas, Pancet ta and Lobster Risot to . . . . . . . . . . . . . . . . . . . . . . . 42
c h i l e a n s e a ba s s a n d lo b s t e r
b lt s a l a d sea bass arosta / spring vegetables in lobster guazzetto / gremolata. . . 45
baby let tuce / heirloom tomatoes / avocado / applewood smoked pesce al filo d ‘amo -chef caught ‘with hook and line’
bacon / bleu cheese dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 availabilit y limited to freshness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mp
Ca e s a r c l a s s i c o n u o v o
Hearts of Romaine / grissini / roasted pepper bruschet ta
Shaved parmigiano Reggiano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
S i g n at u r e S p e c i a lt i e s
ITA LI A N S A L A D
BIBB LETTUCE / ROMAINE / RADICCHIO / FRISSE / ARUGULA / CHICK PEAS / ENDIVE grilled langostinos
GRAPE TOMATOES / Lime / SHAVED PARMIGIANO / E.V. OLIVE OIL . . . . . . . . . . . . . 12 sicilian st yle ‘charcoal grilled’ prawns / baby mache salad / fries. . . . 38
organic Beets & Gorgonzola pa n s e a r e d d u c k b r e a s t ‘a g r a d o lc e ’
frisse / endive / Micro Greens / E V Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . 12
barolo wine Risotto / roasted Cipolline onions sweet potato fritte . 30
b u fa l a m o z z a r e l l a d i c am pa g n a — 3 WAYS C h i c k e n C u t l e t s à l a Fam i g l i a - 4 way s . . . . . . . . 28
. mozzarella / roasted peppers / fresh basil / olio verde . . . . . . . . . . . . . . 12 . italian salad . slow fried peppers
. mozzarella / prosciut to di parma and olives / olio verde . . . . . . . . . . . . 18 . brocolli rabe . penne vodka
. mozzarella / vine ripened tomatoes / fresh basil / olio verde . . . . . . . . 12
V e a l C h o p m i l a n e s e - 4 way s . . . . . . . . . 3 8
. italian salad . slow fried peppers
. brocolli rabe . penne vodka

Pa s ta / R i s o t t o p o l lo s c a r p i e l lo
boneless or BONE IN pan roasted chicken / italian sausage / artichokes
fingerling potatoes / cherry peppers / fried peppers / italian olives. . . 29
J u mb o D r y s e a S c a l lo p R i s o t t o Lo b s t e r F r a n c e s e
pan seared sea scallops / creamy aspargus and pea arborio risotto. . . 38 twin maine lobster tailS / asparagus risotto / jumbo lump crab lemon sauce. . . . 45
s pa g h e t t i & c l am s n u o v o S t e a k / Lo b s t e r
aglio e olio / vongole / roasted grape tomatoes / rucola Filet Mignon / Maine Lobster Tail Oreganata / Asparagus Risot to . . . . . 48
red pepper flakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 / 18 B R A ISED SHORT RI B S ‘ IN PA DELL A’
PERCI ATELLI lo b s t e r f r a d i av o lo FOREVER BRAISED SHORT RIBS / SEASONAL VEGETABLES / POLENTA . . . . . . . . . . . . 38
maine lobster meat / san marzano spicy pomodoro . . . . . . . . . . . . . . . . . . . 38 roasted lemon chicken
PENNE à l a v o d k a c o n p i s e l l i BROCOLLI RABE / FINGERLING POTATOES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
peas / prosciut to di parma / san marzano crema . . . . . . . . . . . . . . . . . . 26 / 18 v e a l ‘ VITELLO ’ s c a l lo p i n e
R i s o t t o S t e a k M a n t e c at o al modo del chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PA
Creamy mushroom Risot to / Sliced steak / Crispy Onions Frit te . . . . . . . . 26
RIG ATONI s h o r t r i b s
forever braised beef short ribs / broccoli rabe / riccota . . . . . . . . . 26 / 18
100% prime Steaks / Chops
ta g l i at e l l e ‘ n o v e l l i n o ’
mushroom trifolati / asparugus / porcini brodo / parmigiano . . . . . 26 / 18 c o lo r a d o Lamb C h o p s - 1 4 OZ . . . . . . . . . . . . . . . 42
G n o c c h i d i R i c o t ta f i l e t M i g n o n - 8 OZ . . . . . . . . . . . . . . . . . . . . . . . . 3 5
Mozzarella di Bufala / San Marzano Pomodoro . . . . . . . . . . . . . . . . . . 23 / 15 ‘ b o n e i n ’ F i l e t M i g n o n - 1 4 OZ . . . . . . . . . . . . . . . 4 9
‘ T o r t i g l i o n e ’ R i g at o n i C h i c k e n d e l m o n i c o ‘ b o n e i n ’ - 1 6 o z . . . . . . . . . . . . . . . . . 4 6
pan seared chicken / exotic mushrooms / madeira wine sauce . . . . . 24 / 16 n y s t r i p / c e n t e r c u t - 1 4 o z . . . . . . . . . . . . . . . . 4 2
pa s ta a n d p e a s ‘ g r a n o ’
short whole wheat pasta / peas / pancet ta s IDES / CONTORNI
Sweet Onions / Pecorino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 /14
ma c c h e r o n i V i t e l lo B o lo g n e s e
Veal Bolognese / Parmigiano Reggiano . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 / 16 Italian fries. . . . . . . . . . . . . . . . . . . 6 HOT & SWEET FRIED PEPPERS . . . . . . 8
‘ b i g r i g at o n i ’ a l l’ amat r i c i a n a Mushroom fricasee. . . . . . . . . . . . .8 sWISS cHARD. . . . . . . . . . . . . . . . . . . . 8
rigatoni giganti / spicy san marzano pomodoro escarole & beans . . . . . . . . . . . . . . 8 GORGONZOLA pOLENTA . . . . . . . . . . . 8
guanciale / sweet onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 / 18 braised spinach & endive. . . . . . . . 8 tUSCAN KALE . . . . . . . . . . . . . . . . . . 8
C A PPELINI FILETTO DI PO M ODORO Broccoli rabe. . . . . . . . . . . . . . . . .. .8 bOVA mAC & CHEESE . . . . . . . . . . . . . 8
ANGEL HAIR / VINE RIPENED TOMATOES / E.V. OLIVE OIL . . . . . . . . . . . . . . . . . 21 / 14 ROASTED FINGERLING POTATOES . . . 8 ROASTED ASPARAGUS. . . . . . . . . . . . . 8

we cook all of our imported and housemade pasta to order

9 15 2008