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lunch

le insalate
Insalata di Carciofi Crudi thinly-sliced raw baby artichokes, arugula in lemon vinaigrette				14.50
Insalata di Assisi salad of arugula, radicchio, carrot and walnuts				9.50
Insalata di Stagione salad of assorted seasonal greens				8
Insalata di Asparagi con Lattughette e salsa agli agrumi, asparagus, endive, radicchio, orange and arugula with shavings of parmesan in a citrus vinaigrette				9.50
Insalata di Ortolana spring beets, cannellini beans, chick peas, frisee salad, crushed walnuts and goat cheese, in a red wine vinaigrette				13.50
gli antipasti
Fegatini di pollo, con Finocchi chicken livers, sauteed with white wine and shallots, over shavings of fresh fennel				10.50
Tartara di Salmone all' Arancia salmon tartar topped with mixed greens, pine nuts, herbs, orange dressing				15
Caprese Organica fresh buffalo mozzarella with heirloom tomatoes and basil				12.50
Calamari E Zucchini Fritti squid and zucchini lightly dusted in flour and fried golden				12
Cozze in Brodetto mussels in their shells, white wine, fresh herbs and garlic crouton				12
Minestra del Giorno soup of the day				8.50
le paste
Fettuccine Alla Bolognese homemade with traditional italian meat sauce				19
Panzotti con Ricotta E Spinaci hand-made ravioli filled with spinach and ricotta in a butter, pine nuts and sage sauce				19.50
Spaghetti all'aglio, olio, Pomodoro E Peperoncino with garlic, olive oil, tomato and red pepper				18
Tagliolini al Pomodoro E Basilico homemade, with tomato and basil sauce				18
Cavatelli al Sugo di Vitella homemade, with white ragu of veal and sage				19
Linguine Alle Vongole Veraci with clams, garlic, parsley, and olive oil				19.50
Rigatoni Alla Toscana with hot and sweet sausage, peas, touch of cream and tomato				18.50
pesce e cami
Insalata di Calamari Alla Griglia grilled calamari, served with greens, black olives and capers				18
Salmone Arrosto con Finocchi Brasati salmon filet roasted with braised fennel				20
Branzino con Tricolore filet roasted mediterranean wild striped bass marinated with fresh herbs, rosemary and extra virgin olive oil with tricolore salad				20
Petto di Pollo "martini" con Fagiolini Verdi E Carote chicken breast pounded, with parmesan crust in white wine sauce, string beans and baby carrots				23
Petto di Pollo Alla Milanese chicken breast in herbed bread crumbs, topped with arugula				23
Battuta di Pollo herbed chicken breast, pounded and grilled, with tricolore salad				20.50
Tagliata di Manzo con Rucola E Parmigiano hanger steak, grilled, with arugula and shavings of parmesan				24

dinner

gli antipasti
Insalata di Stagione salad of assorted seasonal greens				9.50
Insalata di Assisi salad of arugula, radicchio, carrot and walnuts				11.50
Insalata di Ortolana spring beets, cannellini beans, chick peas, frisee salad, with red wine vinaigrette, crushed walnuts and goat cheese				13.50
Insalata di Carciofi Crudi thinly-sliced raw baby artichokes, arugula in lemon vinaigrette				16
Fegatini di pollo, con Finocchi chicken livers, sauteed with white wine and shallots, over shavings of fresh fennel				11.50
Tartara di Salmone All'arancia salmon tartar topped with mixed greens, pine nuts, herbs, orange dressing				15
Caprese Organica fresh buffalo mozzarella with heirloom tomatoes and basil				14
Calamari E Zucchini Fritti squid and zucchini lightly dusted in flour and fried golden				14.50
Minestra del Giorno soup of the day				8.50
Cozze in Brodetto mussels in their shells, white wine, fresh herbs and garlic crouton				14.50
le paste
Fettuccine Alla Bolognese homemade with traditional italian meat sauce				21.50
Spaghetti all' aglio, olio, Pomodoro E Peperoncino with garlic, olive oil, tomato and red pepper				19.50
Cavatelli al Sugo di Vitella homemade, with white ragu of veal and sage				21.50
Linguine Alle Vongole Veraci with clams, garlic, parsley, and olive oil				23.50
Panzotti con Ricotta E Spinaci hand-made ravioli filled with spinach and ricotta in a butter, pine nuts and sage sauce				21.50
Rigatoni Alla Toscana with hot and sweet sausage, peas, touch of cream and tomato				21.50
Risotto preparation changes daily
pesce
Tonno Alla Griglia con Caponata Alla Siciliana sashimi-quality tuna grilled, with sicilian caponata				28
Spigola con Carciofi in Guazzetto fresh filet whole wild stripped bass roasted, with braised artichokes				27
Salmone Arrosto con Finocchi Brasati salmon filet roasted with braised fennel				25
Capesante D'orate all' Olio D'oliva con Asparagi sea scallops sauteed in olive oil and lemon with asparagus				26
Branzino Intero al Forno mediterranean sea bream with zucchini gratin				36
carne
Filetto di Manzo in Pepe Nero con spinaci al besciamella filet mignon in black pepper brandy and cream sauce. served with shoestring parmesan fries and creamy spinach				32
Polletto al Mattone con Patate E Spinaci whole baby chicken butterflied, grilled, with sauteed spinach and roasted potatoes				26
Ossobuco in "gremolata" con Risotto Alla Milanese veal shank braised in white wine, tomato, garlic, parsley and lemon zest, with risotto milanese-style				29
Tagliata di Manzo con Patate E Cime di Rape hanger steak, grilled, with roasted potatoes and sauteed broccoli rabe				28
Petto di Pollo "martini" con Fagiolini Verdi E Carote chicken breast pounded, with parmesan crust in white wine sauce, string beans and baby carrots				26
Costolette D’agnello Alle Sette Erbe lamb chops, seasoned with seven herbs, grilled, with asparagus and roasted potatoes				32

gluten free

le insalate
Stagione salad of assorted seasonal greens				9.50
Insalata di Assisi salad of arugula, radicchio, carrot and walnuts				11.50
Rucola E Pomodoro arugula, tomato and shavings of parmesan				11.50
gli antipasti
Fegatini di pollo, Caramello Aceto balsamico, Cime di Rape sauteed chicken livers, in a balsamic caramel reduction and broccoli rabe				11.50
Tartara di Salmone Alle Erbe Aromatiche salmon tartar, topped with frisee, baby spinach, pine nuts and aromatic herbs with citrus dressing				15
Caprino al erbe, Verdure di Stagione steamed vegetables with homemade herbed goat cheese				10.50
Insalata Caprese buffalo mozzarella with tre colore salad and tomatoes				14
Prosciutto di Parma con Melone aged parma ham with chilled melon				13.50
Minestra del Giorno soup of the day				8.50
le paste
Spaghetti di Riso al' Pomodoro E Basilico rice spaghetti with tomato and basil				19
Spaghetti di Riso Ai Frutti di Mare rice spaghetti with shell fish, herbs, tomato and white wine				26
Penne di Riso con Salmone E Piselli rice penne with salmon and peas				24.50
Penne di riso, pancetta, Aceto Balsamico rice penne pasta with pancetta ham, basil, tomato, balsamic vinegar and pecorino romano cheese				21.50
pesce
Salmone Alla griglia, Melanzane al Forno Pesto Alla Genovese salmon filet, grilled, served over eggplant "pasticcio" and drizzled with pesto sauce				25
Branzino Intero al Forno whole roasted wild striped bass, served with vegetables of the day
Capesante Dorate all' Olio d'oliva, Carciofi Stufafi sea scallops, sauteed in olive oil and lemon, with braised artichokes				27
Merluzzo al naturale, Finocchi Cotti E crudi, Pomodoro Fresco cod fish filet broiled in its own juices, with sauteed fennel and fresh tomato, garnished with mashed greens and fresh fennel				27.50
carne
Costelette D’agnello Alle Sette Erbe lamb chops, seasoned with seven herbs, grilled, served with asparagus and roasted potatoes				32
Fileto di Manzo al Pepe nero, Salsa al chianti, patate, Timbalo di Spinaci black pepper crusted filet mignon, in a chianti sauce, with potatoes and spinach timballo				32
Petto di Anatra al Vin Santo Uva sultanina, Mela al Forno sliced breast of duck, marinated in vin santo, served with baked apple, grapes and raisins				25
Petto di Pollo "erbe Sotto la pelle" chicken breast, herbs inserted under the skin, roasted with spring vegetables				24
Polletto Spaccato con Patate E Cime di Rape whole baby chicken butterflied, grilled, served with broccoli rabe and roast potatoes				26
dolci
Gelato flavors of hazelnut and vanilla				8.50
Sorbetto flavors of chocolate, lime and strawberry				8.50
Fruitta di Stagione seasonal fruit				10.50
Tartufo Romano made with fresh creamy vanilla and chocolate ice cream, center filled with sliced nuts and a cherry, wrapped in the finest bittersweet chocolate				9
Formaggi Toscani fresh and aged pecorino toscano cheese with apples, honey and walnuts				12.50

lunch party $42

Per person. includes: an Appetizer or a Combination of Two 3 Choices of Main Course Chef's Selection Dessert tasting, Coffee & Tea

gli antipasti
Gratin di Caprino con Lenticchie warm goat cheese, wrapped in zucchini, served over lentils
Carpaccio di Tonno thin slices of cured tuna with capers, black olives and greens
Calamari E Zucchini Fritti squid and zucchini lightly dusted in flour and fried golden
Insalata di Carciofi shavings of baby artichokes, with lemon, olive oil and parmesan
Insalata Stagione salad of assorted seasonal greens
Minestra soup of the day
secondi
Gnocchi con Cinghiale wild boar ragu with fried gnocchi an crispy onions
Tortelli di Zucca hand made tortelli filled with pumpkin, tossed in a cinnamon sauce
Spaghetti al aglio, olio, E Pomodoro with garlic, olive oil, tomato, and red peppers
Panzotti con Pinoli spinach and ricotta ravioli with pine nuts
Cavatelli con Salsicce E Piselli shell shaped pasta with sausage and peas
Fettuccine Alla Pescatora tossed with fish, shellfish, herbs, tomato and white wine
Penne con Salmone whole wheat penne, with smoked salmon and peas
Risotto preparation changes daily
Insalata Caprese buffalo mozzarella with tre colore salad, and roasted peppers
Insalata di Calamari Alla Griglia grilled calamari, served with greens, black olives and capers
Petto di Pollo Alla Milanese chicken breast in herbed bread crumbs, topped with arugola and tomato
Luganica con Ceci warm salad of sweet sausage, chick peas and leeks
Salmone Alla Griglia con Lenticchie salmon filet, grilled, served over tri-colored lentils, flavored with pancetta bacon and shallots
Merluzzo Alla Livornese codfish filet, cooked in a traditional tuscan spicy tomato sauce, served with garlic croutons
Battuta di Manzo Alle Erbe Aromatiche top round of beef pounded thin, grilled with herb infused olive oil, served with mashed potatoes and spinach
Maiale con Fagioli marinated pork tenderloin with bacon, white beans and chicory
chef's selection of desserts
Coffee
Tea

dinner party 1 $75

Per person. includes: an Appetizer or a Combination of two; 3 Choices of Main Course Chef's Selection Dessert tasting; Coffee & Tea

gli antipasti
Insalata di Assisi salad of arugula, radicchio, carrot and walnuts
Tartara di Salmone Alle Erbe Aromatiche salmon tartar, topped with frisee, baby spinach, pine nuts and aromatic herbs with citrus dressing
Calamari E Zucchini Fritte squid and zucchini lightly dusted in flour and fried golden
Vegetali E Funghi Alla Griglia a variety of grilled vegetables and mushrooms
Fegatini di pollo, Caramello Acette balsamico, Cime di Rape sauteed chicken livers, in a balsamic caramel reduction and broccoli rabe
Insalata di Carcciofini shavings of baby artichokes, with lemon, olive oil and parmesan
Spuma di baccala, Uovo molle, Valeriana baccala mousse, soft boiled egg and mache
Insalata Stagione salad of assorted seasonal greens
Minestra soup of the day
secondi
Gnocchi di Patate al Sugo di cingliale, Funghi tuscan wild boar ragu with mushrooms gnocchi and crispy onions
Tortelli di Zucca hand made tortelli filled with pumpkin, tossed in a cinnamon sauce
Spaghetti al aglio, olio, E Pomodoro with garlic, olive oil, tomato, and red peppers
Panzotti con Pinoli spinach and ricotta ravioli with pine nuts
Cavatelli, pancetta, Aceto balsamico, Basilico E Pecorino shell shaped pasta with panacetta ham, basil, tomatoes, balsamic vinegar and pecorino romano cheese
Fettuccine Ai Frutti di Mare tossed with fish, shellfish, herbs, tomato and white wine
Penne integrali, Alle "primizie" di Stagione whole wheat penne with fresh vegetables and extra virgin olive oil
Risotto preparation changes daily
Salmone Alla griglia, Melanzane al Forno Pesto Alla Genovese salmon filet, grilled, served over eggplant "pasticcio" and drizzled with pesto sauce
Merluzzo, Purea di Fagioli "uccelletta" sauteed codfish filet, with tuscan style cannellini beans
Tagliata di Tonno Rosso Peperoni affumicati, Zuppa di Verdure sliced tuna with smoked peppers served over vegetable soup
Fileto di Manzo al Pepe nero, Salsa al chianti, Patate Schiacciate al Olio Extra Vergine black pepper crusted filet mignon, in a chianti sauce, with crushed poached potatoes
Costolette di Agnello "caponata" di Verdure lamb chops, seasoned with seven herbs, grilled, served with "caponata" vegetable and eggplant stew
Ossobuco in "gremolata" Risotto Milanese veal shank stewed with, tomatoes, garlic, parsley, and lemon zest, served with saffron risotto
Coniglio Rosolato Alla vernaccia, Patate roasted bone in rabbit with vernaccia white wine sauce rosemary, parsley and potatoes
Petto di Anatra al Vin santo, Uva sultanina, Mela al Forno sliced breast of duck, marinated in vin santo, served with baked apples and raisins
chef's selection of desserts
Coffee
Tea

dinner party 2 $99

Per person. includes: Cocktail Hour With Premium Open bar; 4 Types of Passed Hors D'oeuvres an Appetizer or a Combination of two; 3 Choices of Main Course Chef's Selection Dessert tasting; Coffee & Tea

gli antipasti
Insalata di Assisi salad of arugula, radicchio, carrot and walnuts
Tartara di Salmone Alle Erbe Aromatiche salmon tartar, topped with frisee, baby spinach, pine nuts and aromatic herbs with citrus dressing
Calamari E Zucchini Fritte squid and zucchini lightly dusted in flour and fried golden
Vegetali E Funghi Alla Griglia a variety of grilled vegetables and mushrooms
Fegatini di pollo, Caramello Acette balsamico, Cime di Rape sauteed chicken livers, in a balsamic caramel reduction and broccoli rabe
Insalata di Carcciofini shavings of baby artichokes, with lemon, olive oil and parmesan
Spuma di baccala, Uovo molle, Valeriana baccala mousse, soft boiled egg and mache
Insalata Stagione salad of assorted seasonal greens
Minestra soup of the day
secondi
Gnocchi di Patate al Sugo di cingliale, Funghi tuscan wild boar ragu with mushrooms gnocchi and crispy onions
Tortelli di Zucca hand made tortelli filled with pumpkin, tossed in a cinnamon sauce
Spaghetti al aglio, olio, E Pomodoro with garlic, olive oil, tomato, and red peppers
Panzotti con Pinoli spinach and ricotta ravioli with pine nuts
Cavatelli, pancetta, Aceto balsamico, Basilico E Pecorino shell shaped pasta with panacetta ham, basil, tomatoes, balsamic vinegar, and pecorino romano cheese
Fettuccine Ai Frutti di Mare tossed with fish, shellfish, herbs, tomato and white wine
Penne integrali, Alle "primizie" di Stagione whole wheat penne with fresh vegetables and extra virgin olive oil
Risotto preparation changes daily
Salmone Alla griglia, Melanzane al Forno Pesto Alla Genovese salmon filet, grilled, served over eggplant "pasticcio" and drizzled with pesto sauce
Merluzzo, Purea di Fagioli "uccelletta" sauteed codfish filet, with tuscan style cannellini beans
Tagliata di Tonno Rosso Peperoni affumicati, Zuppa di Verdure sliced tuna with smoked peppers served over vegetable soup
Fileto di Manzo al Pepe nero, Salsa al chianti, Patate Schiacciate al Olio Extra Vergine black pepper crusted filet mignon, in a chianti sauce, with crushed poached potatoes
Costolette di Agnello "caponata" di Verdure lamb chops, seasoned with seven herbs, grilled, served with "caponata" vegetable and eggplant stew
Ossobuco in "gremolata" Risotto Milanese veal shank stewed with, tomatoes, garlic, parsley, and lemon zest, served with saffron risotto
Coniglio Rosolato Alla vernaccia, Patate roasted bone in rabbit with vernaccia white wine sauce rosemary, parsley and potatoes
Petto di Anatra al Vin santo, Uva sultanina, Mela al Forno sliced breast of duck, marinated in vin santo, served with baked apples and raisins
chef's selection of desserts
Coffee
Tea

prix fixe lunch $28

Three course. Includes Choice of

antipasti
Insalata Stagione
Minestra del Giorno
secondi
Pollo Milanese
Spaghetti all' aglio, olio, pomodoro, Peperoncino
dolci
Gelato
Sorbetto

take out

le insalate
Insalata di Stagione salad of assorted seasonal greens				9.50
Insalata di Assisi salad of arugula, radicchio, carrot and walnuts				11.50
Rucola E Pomodoro arugula, tomato and shavings of parmesan				11.50
gli antipasti
Fegatini di pollo, Caramello Aceto Balsamico sauteed chicken livers in a balsamic caramel reduction and broccoli rabe				11.50
Tartara di Salmone All'arancia salmon tartar topped with mixed greens, pine nuts, herbs, orange dressing				15
Caprino al erbe, Verdure di Stagione steamed vegetables with homemade herbed goat cheese				10.50
Caprese buffalo mozzarella with tre colore salad and fresh tomatoes				14
Calamari E Zucchini Fritti squid and zucchini, lightly dusted in flour and fried golden				14.50
Cozze in Brodetto mussels in their shells, in a tomato, white wine and fresh herb broth with garlic crouton				14.50
Minestra del Giorno soup of the day				8.50
le paste
Panzotti con Ricotta E Spinaci homemade ravioli filled with spinach and ricotta in a butter, pine nuts and sage sauce				20.50
Spaghetti al aglio, olio, Pomodoro E Peperoncino with garlic, olive oil, tomato and red pepper				19.50
Mezzalune Alla "casalinga" hand-made ravioli filled with veal, in a wild mushroom sauce				21
Cavatelli, pancetta, Aceto balsamico, Basilico E Pecorino shell-shaped pasta with pancetta ham, basil, tomato, balsamic vinegar and pecorino romano cheese				21.50
Linguine Alle Vongole Veraci with clams, garlic, parsley, and olive oil				23.50
Fusilli Alla Siciliana corkscrew-shaped whole wheat pasta with eggplant, mozzarella, tomato sauce				19.50
Risotto preparation changes daily
pesce
Salmone Alla griglia, Melanzane al Forno Pesto Alla Genovese salmon filet grilled, served over eggplant "pasticcio", drizzled with pesto sauce				25
Merluzzo Pure di Fagioli Ucceletta cod fish filet pan-seared, with tuscan cannellini bean puree, crisp pancetta and parsley				27.50
Capesante Dorate all' Olio d'oliva, Carciofi Stufati sea scallops sauteed in olive oil and lemon, with braised artichokes				27
Branzino Intero whole-roasted wild striped bass served with vegetables of the day
carne
Filetto di Manzo al Pepe nero, Salsa al chianti, Patate fritte, Timbalo di Spinaci black pepper crusted filet mignon, in a chianti sauce, with shoestring parmesan fries and spinach timballo				32
Ossobuco in "gremolata" Risotto Verde veal shank stewed with white wine, tomato, garlic, parsley and lemon zest, with herbed risotto				29
Petto di Anatra al Vin santo, Uva sultanina, Mela al Forno sliced breast of duck, marinated in vin santo, with baked apple, grapes and raisins				26
Petto di Pollo "erbe Sotto la pelle". Verdure Saltate chicken breast, herbs inserted under the skin, roasted with garden vegetables				25
Costolette di Agnello Alla griglia, "caponata" lamb chops grilled with herbs, over "caponata" vegetables				32
desserts
Selection of Fine & Authentic Italian Desserts
Torta di Pistachio - Vanilla Sponge Cake Layered with pistachio cream, topped with pistachio nuts and cream				8.50
Tiramisu lady fingers soaked in espresso, layered with mascarpone cream				8.50
Zabaglione vanilla sponge cake with layered of light eggnog custard, topped with a basket weave of zabaglione cream				8.50
Torta di Amaretto sponge cake, moistened with amaretto liquor, layered with amaretto cream, topped with dark chocolate frosting				8.50
Gianduja dark chocolate sponge cake layered with chocolate hazelnut cream, topped with dark chocolate frosting				9.50
Frutta di Bosco almond sponge cake layered with rum cream and berry fruit filling, topped with fresh wild berries and cream				8.50
Tartufo Romano made with fresh creamy vanilla and chocolate ice cream, center filled with sliced nuts and a cherry, wrapped in the finest bittersweet chocolate				9
Gelato vanilla & hazelnut				8
Sorbetto chocolate, strawberry & lime				8
Fruit Plate				10.50
Tuscan Cheese Platter fresh and aged pecorino toscano cheese with apples, honey and walnuts				12.50
Cantucci traditional tuscan almond biscotti				8.50
Cantucci Vin Santo traditional tuscan almond biscotti with italian dessert wine				12.50

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