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ANTIPASTI

polenta con funghi – Umbria

creamy white polenta with wild mushroom ragu

involtini alle melanzane – Calabria

lightly floured eggplant grilled and rolled, stuffed with roasted red pepper, spinach, asiago cheese and San Marzano tomato sauce

formaggi e salumi

three cheeses, three salumi, and two house made breadsticks

prosciutto con fichi e parmigiano

prosciutto with dried black mission fig and shaved parmesan

arancini – Sicilia

rice balls stuffed with mozzarella and green peas rolled in Italian breadcrumbs and served with creamy béchamel, pesto and San Marzano tomato sauce

vongole al vino bianco

steamed clams with white wine, butter, and garlic

cozze alla napoletana

steamed P.E.I. mussels with a zesty white wine and tomato sauce

formaggi

four cheeses served with two house made breadsticks

tre spuntini di pesce freddo

smoked trout, smoked salmon, and white anchovy

ZUPPA & INSALATA

zuppa rustica di fagioli – Toscana

hearty tomato, Tuscan white bean and pancetta soup

zuppa robusto – Umbria

blended white cannellini bean, tomato, carrot, celery, onion, garlic, and Italian herbs; topped with
house made croutons

stracciatella – Roma

beaten egg gently cooked in homemade chicken broth with spinach and parmesan
(bowl only)

insalata mista

locally grown mixed baby greens tossed with house dressing

insalata della casa

mixed baby greens, radicchio, arugula, fennel, radish, and mandarin slices tossed with house dressing

insalata fritto

organic baby spinach tossed with house dressing, topped with pancetta, Kalamata olives, hardboiled egg and served with house made parmesan crisps

peppero insalata

organic baby spinach tossed with house dressing, topped with homemade polenta croutons, gorgonzola cheese and sweet Calabrian cherry peppers

– VEGETARIAN (ASK YOUR SERVER)
NO SUBSTITUTIONS
split plate charge $4 / parties of 8 or more subject to 20% gratuity / one check per table of 8 or more

ZUPPA & INSALATA

uppa rustica di fagioli – Toscana

hearty tomato, Tuscan white bean and pancetta soup

zuppa robusto – Umbria

blended white cannellini bean, tomato, carrot, celery, onion, garlic, and Italian herbs; topped with house made croutons

stracciatella – Roma

beaten egg gently cooked in homemade chicken broth with spinach and parmesan

(bowl only)

insalata mista

locally grown mixed baby greens tossed with house dressing

insalata della casa

mixed baby greens, radicchio, arugula, fennel, radish, and mandarin slices tossed with house dressing

insalata fritto

organic baby spinach tossed with house dressing, topped with pancetta, Kalamata olives, hardboiled egg and served with house made parmesan crisps

peppero insalata

organic baby spinach tossed with house dressing, topped with homemade polenta croutons, gorgonzola cheese and sweet Calabrian cherry peppers

ⓥ – VEGETARIAN (ASK YOUR SERVER)

NO SUBSTITUTIONS

split plate charge $4 / parties of 8 or more subject to 20% gratuity / one check per table of 8 or more

PASTA

francobollo – Emilia Romagna

postage stamp pasta with spicy ground Calabrese sausage and onion tossed with organic spinach and olive oil

tagliate alla reggina – Calabria

thin ribbon pasta sautéed in olive oil and garlic with sautéed zucchini, roasted red bell pepper and sundried tomato

spaghetti di zucca – Campania

fresh spaghetti squash with sautéed spinach in San Marzano tomato sauce

pasta alla norma – Sicilia

penne pasta with San Marzano tomato sauce, diced eggplant and crushed tomato topped with ricotta salata cheese

ricotta ravioli alla nonna – Umbria

ravioli stuffed with fresh ricotta in a San Marzano tomato sauce with sautéed onion and fresh basil

ravioli di funghi – Umbria

ravioli stuffed with wild mushroom in a brown butter sage sauce

portobello linguine – Umbria

linguine pasta sautéed with extra virgin olive oil, homemade chicken broth, pancetta, parmesan, garlic, shallot and portobello mushroom

lasagna tradizionale – Toscana

layers of fresh pasta, house made meat sauce and béchamel topped with mozzarella

fettuccine primavera – Toscana

fettuccine pasta and seasonal vegetables tossed in your choice of olive oil, San Marzano tomato sauce or a light white wine cream sauce

carbonara – Umbria

linguine tossed in a sauce made with egg, fresh parmesan, and crispy pancetta

gnocchi – Emilia Romagna

gnocchi topped with a hearty meat sauce made with San Marzano tomato, Italian sausage, pancetta, white cannellini bean, carrot, celery, onion, and garlic

orecchiette alla bolognese – Bologna

ear shaped pasta in a house made tomato and meat sauce

lemon pillow gnocchi – Sicilia

pillow shaped gnocchi stuffed with Grana Padano cheese and ground black truffle in a lemon butter and sage sauce with chopped walnuts

pesce pesto

rigatoni pasta in a creamy pesto served with four pieces of wild-caught cod lightly tossed in panko breadcrumbs

pesce limone

linguine tossed with lemon, olive oil, garlic, red onion, pearl tomatoes, green olives, and capers served with fresh lemon and four pieces of wild-caught cod lightly tossed in panko breadcrumbs

tortellini panna e prosciutto – Emilia Romagna

veal, ham, and mortadella stuffed tortellini in a cream sauce with prosciutto and sautéed onion pappardelle di cinghiale – Umbria $19 slow braised wild boar in a red wine mushroom ragù on top of thin ribbon pasta

linguine alla vongole

fresh clams over linguine in a white wine, garlic, and butter sauce

frutti di mare – Sicilia

mussels, shrimp, scallops, and white fish served over linguini in a spicy tomato sauce

– VEGATARIAN (ASK YOUR SERVER)

NO SUBSTITUTIONS

GLUTEN FREE PASTA AVAILABLE UPON REQUEST

SECONDI

SECONDI

served with local seasonal vegetables

pollo arrosto – Umbria

roasted Mary’s free-range chicken marinated in olive oil, lemon, rosemary, and garlic

cannelloni alla Fiorentina

house made northern style crepe shells stuffed with ground chicken, spinach, and mushroom in a lightly creamed tomato sauce topped with mozzarella

polenta lasagna – Toscana

yellow polenta layered with fresh grilled vegetables, topped with San Marzano tomato sauce and mozzarella cheese served with spaghetti squash

pollo alla parmigiana – Campania

8 oz chicken breast lightly floured and seared, topped with San Marzano tomato sauce and mozzarella

pollo piccata

8 oz chicken breast in a lemon caper sauce served with orzo and sautéed portobello mushrooms
-vegetables for gluten free option-

costole di agnello – Toscana

rack of lamb served over an Italian cannellini bean marinara with creamy white polenta

costolletta di maiale – Sicilia

10oz Niman porterhouse pork chop in a sauce made with white wine, lemon and Castelvetrano olives

maiale marinato – Umbria

marinated pork loin cutlets over creamy white polenta topped with a white wine, lemon, rosemary sauce and crispy pancetta

scaloppine di vitello al marsala

tender veal scaloppini sautéed with a mushroom marsala sauce

PIZZA

pizza margherita

mozzarella, San Marzano tomato sauce and fresh basil

pizza quattro stagioni

mozzarella, San Marzano tomato sauce, prosciutto, olives, and mushrooms topped with fresh basil

pizza con salsiccie

mozzarella, San Marzano tomato sauce, fennel sausage and spicy Italian sausage topped with fresh basil

DOLCI

torta cioccolato

warm chocolate brownie with walnuts and chocolate chips

tre velluti

creamy layers of white, dark and hazelnut chocolate

-served chilled-

tiramisù

espresso soaked ladyfingers, thin layer of chocolate cake topped with mascarpone cheese and covered with a delicate layer of chocolate

cannolo

sweet and creamy ricotta cheese in a rolled pastry shell garnished with chocolate chips

torta al limoncello

limoncello frosting made with creamy mascarpone cheese in between layers of soft cake

cioccolato decadente

decadent gluten free chocolate cake layered with a dense chocolate cream

NO SEAFOOD TO GO

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CALL (530) 823-2994 TO BOOK YOUR TABLE NOW