Antipasti

Prosciutto San Daniele and Seasonal Melon   10

Beef Tenderloin Carpaccio with Arugula and Shaved Parmesan   9

Mediterranean Black Mussels with Pomodoro, Shallots
and Red Chile Flakes   12

Bruschetta with Oven Roasted Roma Tomato, Basil
Burrata di Bufala and Balsamic Reduction   8

Calamari Fritti with Spicy Marinara Sauce   8

Cremini Ripieni: Baby Portabello Mushrooms Stuffed
with Crabmeat and Roasted Peppers   11

Soft Polenta and Jumbo Lump Crab Cake with Garlic Cream   12

Classic Escargots with Garlic, Butter and Fine Herbs   10

Insalate

Small Salads

Caprese with Buffala Mozzarella, Fresh Tomatoes, and Basil  9

Orange and Red Beet Salad with Seared Goat Cheese
and Balsamic Vinaigrette   7

Traditional Caesar Salad   7

Mediterranean Salad with Kalamata Olives, Oranges
and Feta Cheese   7

Large Salads

Jumbo Texas Crab and Shrimp with Blood Orange, Mixed Greens
And Lemon Infused Olive Oil Vinaigrette   18

Grilled Chicken Caesar Salad   18

Ahi Tuna Salad, Mixed Greens, Feta Cheese and Aged Balsamic
(wasabi & ginger on request)   19

Grilled Shrimp Mediterranean Salad   18

Zuppe

Maine Lobster Bisque   9

Market Vegetable Minestrone with Lentils   7

Butternut Squash with Almond Cream   7

Tuscan Bean Soup with Oxtail and Beef Broth   9

Pizze

Buffalo mozzarella, Oven Roasted Roma Tomato and Fresh Basil   14

Prosciutto San Daniele, Arugula, and Balsamic   14

Italian Sausage and Roasted Peppers   14

Three Cheese with Burrata, Parmesan, Feta and Mix Baby Greens  14

Pasta

Angel Hair with Grilled Chicken Breast, Sun dried Tomatoes,
Basil Olive Oil and Roasted Garlic   18

Rigatoni with Lamb Ragu   21

Traditional Spaghetti and Meat Balls   16

Lobster and Arugula Tortelloni with Lemon Cream Sauce   21

Wild Mushroom and Sage Ravioli with White Truffle Oil  16

Seasonal Seafood Linguine Pescatore with Spicy Pomodoro Sauce   24

Lasagna with Prime Ground Beef and Ricotta   18

Braised Veal Osso Buco Ravioli   21

Secondi Piatti

Fire Grilled Herb Chicken Breast with Roasted Vegetables
And Red Wine Reduction   18

Porcini-Crusted Gulf Red Snapper with Lobster Risotto
And Caviar Butter   23

Black Sesame-Crusted Ahi Tuna with Baby Vegetables   21

Filet Mignon with Wild Mushroom, Truffle Mashed
Potatoes and Green Peppercorn Sauce   28

Pan Seared Wild Salmon with Scampi Risotto and Pomodoro Sauce   23

Lamb Chops Stuffed with Goat Cheese and herbs with
Grilled Fennel and Trevisio   36

Chicken Breast with Wild Mushrooms and Marsala Sauce   18

Milk Fed Veal Scaloppini Piccata   24

Veal Osso Bucco with Stone Ground Herbed White Polenta   28

Braised Beef Short Rib with Truffle Potatoes  28

Small Plates (3 Course) $24.00

Chef’s Tasting Menu

First
Prosciutto San Daniele and Seasonal Melon

Mediterranean Salad with Feta Cheese, Kalamata
Olives and Baby Mixed Greens

Classic Minestrone with Lentils

Tuscan Bean Soup with Osso Bucco Broth

Calamari Fritti with Spicy Marinara Sauce

Beef Tenderloin Carpaccio with Arugula and Shaved Parmesan

Wild Mushroom and Sage Raviolo with Creminis and White Truffle Oil

Norwegian Smoked Salmon, Egg White and Caviar

Second
Tuscan Pollo al Mottoni “Pressed Chicken” with Green Beans and
Truffle Potatoes

Pan Seared Petite Wild Salmon with Scampi Risotto
Fresh Herbs, in a Pomodoro Sauce

Lobster and Arugula Tortelloni with Lemon Cream and Caviar

Chicken Piccata with Linguini Oglio e-Olio

Linguini Vongole with Crispy Shallots and Red Chili Flakes

Pizzetta with Roast Tomato and your choice of Topping

Third
A Scoop of Spumoni or Sorbet

Petite Espresso Chocolate Soufflé

Sunday Brunch Menu