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 LIGHT FARE AND SALADS
| FRESH SOUP DAILY. ASK SERVER FOR TODAY'S SELECTION |
| INSALATA DI ARUGULA POMODORO E CIPOLLA | 6.95 |
| FRESH ARUGULA, BERMUDA ONIONS, VINE RIPENED TOMATOES TOSSED IN A HERB VINAIGRETTE WITH SHAVED REGGIANO CHEESE |
| FIRE ROASTED RED BELL PEPPERS, FRESH MOZZARELLA CHEESE AND GRILLED PORTOBELLO MUSHROOM A SERVED OVER MIXED FIELD GREENS ACCENTED WITH A SWEET BALSAMIC REDUCTION |
| MESCLUN LETTUCE AACENTED WITH A GORGONZOLA CHEESE AND WALNUTS, TOSSED IN A RASPBERRY VINAIGRETTE |
| THE BEST SMOKED SALMON TOPPED WITH DICED ONIONS, CAPERS AND CREAMY DIJONAISE DRESSING, SERVED OVER MIXED BABY GREENS |
| TRADITIONAL CAESAR SALAD, FRESH ROMAINE LETTUCE ACCENTED WITH GRILLED CHICKEN, BEEF OR SEAFOOD |
| BRAZILIAN HEARTS OF PALM, FRESH CUCUMBERS, TOMATOES, BERMUDA ONIONS AND GAETA OLIVES SERVED OVER MIXED GREENS DRIZZLED WITH AN EXTRA VIRGIN OLIVE OIL AND A KISS OF LEMON JUICE |
| GRILLED SWEET ITALIAN SAUSAGE SERVED WITH WILD MUSHROOMS SAUTEED IN AN EXTRA VIRGIN OLIVE OIL, GARLIC AND CHUNKS OF PLUM TOMATOES |
| VONGOLE ALLA MARICHIARA | 9.95 |
| FRESH LITTLENECK CLAMS POACHED IN A PLUM TOMATO SEAFOOD BROTH ACCENTED WITH FRESH BASIL AND PARSLEY |
| CALAMARI ALLA GRIGLIA | 9.95 |
| FRESH GRILLED CALAMARI SERVED IN A FRESH HERB SAUCE ACCENTED WITH A HINT OF SOY MARINADE, SERVED OVER ARUGULA LETTUCE |
| ITALIAN ARBORIO RICE SERVED IN A GORGONZOLA CREAM SAUCE ACCENTED WITH ASSORTED MUSHROOMS AND GRILLED ZUCCHINI OVER A BED OF MARINARA SAUCE |
PASTA AND MAIN COURSE
| QUILL SHAPED TUBULAR PASTA TOPPED WITH FRESH TOMATO AND BASIL SAUCE ACCENTED WITH CHUNKS OF FRESH MOZZARELLA CHEESE |
| FARFALLE ALLA PRIMAVERA |
12.95 |
| BOW TIE PASTA TOPPED WITH SEASONAL VEGETABLES SAUTEED IN A LIGHT SAFFRON VEGETABLE BROTH |
| RIGATONI AMATRICIANA | 12.95 |
| LARGE TUBE PASTA TOPPED WITH A STRAINED MARINARA SAUCE ACCENTED WITH GARLIC, ONIONS, PROSCIUTTO, MUSHROOMS AND OLIVES |
| FETTUCCINI ALLA CREMONESE | 13.95 |
| LONG, FLAT PASTA TOPPED WITH PARMESAN CREAM SAUCE ACCENTED WITH BITS OF BACON, ONIONS AND SWEET PEAS |
| ORECCHIETTE CON RABE E SALSICCIA | 13.95 |
| ROUND SHAPED PASTA TOPPED WITH GRILLED SWEET ITALIAN SAUSAGE, SUN DRIED TOMATOES, BROCCOLI RABE AND GARLIC SAUTEED IN AN EXTRA VIRGIN OLIVE OIL |
| LINGUINE ALLA PUTANESCA | 14.95 |
| LINGUINE PASTA TOPPED WITH A SPICY TOMATO SAUCE OF ANCHOVIES, CAPERS, OLIVES AND ROASTED PEPPERS |
| PAPPARDELLE ALLA BOLOGNESE | 14.95 |
| WIDE RIBBON SHAPED PASTA TOPPED WITH CHUNKS OF VEAL, SIRLOIN, FILET MIGNON AND SAUSAGE SLOW COOKED IN A FRESH MARINARA SAUCE ACCENTED REGGIANO CHEESE AND FRESH PARSLEY |
| BONELESS BREAST OF CHICKEN GRILLED AND TOPPED WITH ASSORTED WILD MUSHROOMS, SUN DRIED TOMATOES AND TANGY PEPPERONCINNI PEPPERS SAUTEED IN AN EXTRA VIRGIN OLIVE OIL, GARLIC AND A TOUCH OF LEMON |
| BONELESS BREAST OF CHICKEN TOPPED WITH PROSCIUTTO AND MOZZARELLA CHEESE, SERVED OVER SAUTEED SPINACH IN A FRESH SAGE DEMIGLAZE SAUCE |
| BONELESS BREAST OF CHICKEN GRILLED AND TOPPED WITH MELTED BRIE CHEESE AND GRILLED STEAK TOMATO, SERVED IN A LIGHT PESTO SAUCE |
| GRILLED PORK TENDERLOIN SERVED WITH A BRAZILIAN BLACK BEAN SAUCE ACCENTED WITH BACON |
| VITELLO ALLA PIZZAIOLA | 14.95 |
| MEDALLIONS OF VEAL LOIN SAUTEED IN A PLUM TOMATO SAUCE ACCENTED WITH GAETA OLIVES, ONIONS, TOMATOES AND A TOUCH OF RED WINE |
| CENTER CUT SIRLOIN STEAK COATED WITH CRACKED BLACK PEPPERCORNS, PAN SEARED AND SERVED OVER A COGNAC CREAM SAUCE |
| FRESH FILET OF NORTH ATLANTIC SALMON BROILED AND SERVED WITH A DILL AND CAPER CREAM SAUCE |
| ZUPPA DI PESCE ALLA MARICHIARA | 16.95 |
| A SEAFOOD MEDLEY OF SHRIMP, SCALLOPS, CLAMS AND CALAMARI POACHED IN A PLUM TOMATO SEAFOOD BROTH AND SERVED OVER ANGEL HAIR PASTA |
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