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lunch

antipasti
Beef Carpaccio over arugula with parmigiano shavings				14
Meatballs made with a blend of pork, veal and beef, prepared in a spicy ragu				10
Rolled Eggplant stuffed with ricotta cheese in a plum tomato sauce				10
Kale sauteed with extra virgin olive oil, garlic and spicy pepperoncini over ricotta cheese				9
Prince Edward Island Mussels in a fragrant tomato sauce with garlic				12
Frutti di Mare featuring calamari, conch, octopus, mussels, shrimp and celery with extra virgin olive oil and lemon				14
Baked Clams with herb infused bread crumbs				11
Salumi Misti E Parmigiano with prosciutto di parma, soppressata and chunks of parmigiano cheese				14
insalate
Arugula ribbons of zucchini, prosciutto di parma, parmigiano and a lemon dressing				12
Caesar Salad with cucina vivolo croutons				10
Frisee apple, gorgonzola cheese, walnuts and a vinaigrette dressing				10
Tre Calore Salad with arugula, radicchio and endive				9
primo piatto
Cavatelli with sausage, cannellini beans and escarole				15
Tortellini stuffed with a blend of cheeses in a cream sauce with pancetta and peas				15
Scialatielli prepared in a spicy tomato sauce				15
Fusilli Calabrese fresh twisted pasta served with a pesto sauce with chopped fresh tomato				16
Paccheri with sweet italian sausage and meatballs in a tomato sauce				17
Capellini with mussels, clams, shrimp, calamari, tomato and garlic				19
Whole Wheat Penne with fresh tomato, capers and mint				15
Spaghettini prepared in a lemon sauce with parsley and pecorino romano cheese				14
Linguine with a white clam sauce				17
secondo piatto
Chicken Paillard with portobello mushroom and sauteed broccoli rabe				19
Breast of Chicken topped with sauteed kale and mozzarella in a lemon and white wine sauce				19
Cornish Hen in a garlic and wine sauce, served over mashed potatoes				20
Brook Trout with caramelized onion and raisins, prepared venetian style				21
Filet of Salmon prepared in a mustard sauce, served with roasted potatoes				21
Filet of Grouper prepared with garlic and red wine vinegar, served with broccoli and roasted potato				22
Pork Chop with a blueberry compote, served with mashed potatoes				19
Veal Scaloppine with prosciutto di parma, in a sage studded wine sauce, served with escarole				21
Veal Scaloppine Dredged in Parmigiano with peas and mushrooms in a lemon sauce				21
contorni
Broccoli, spinach, broccoli Rabe or Escarole with garlic and extra virgin olive oil				8
Seasonal Mushrooms sauteed with shallots, butter and white wine				7
Peas sauteed with mushrooms, shallots and prosciutto				7
Mashed, Roasted or Fried Potatoes				7

three course prix fixe lunch menu $21

primo piatto
Mixed Green Salad with marinated tomato and parmigiano
Classic Caesar Salad with cucina croutons
Soup of the Day
secondo piatto
Rigatoni with sweet italian sausage and pork meatballs in a tomato sauce
Jumbo Shell Pasta stuffed with ricotta cheese and prepared with a plum tomato sauce
Cornish Hen in a garlic and wine sauce, served over mashed potatoes
Chicken Parmigiano served with broccoli
Pork Chop prepared with spicy vinegar peppers, served with mashed potatoes
Paillard of Sirloin Steak seared and served with hand cut fried potatoes
Grouper baked with herb infused bread crumbs, served with sauteed escarole
Brook Trout prepared with garlic, lemon, butter and capers, served over sauteed spinach
dolce
Lemon Pound Cake with macerated strawberries
Tortoni semifreddo vanilla gelato with toasted almonds
Chocolate Mousse with a dollop of whipped cream

dinner

antipasti
Beef Carpaccio over arugula with parmigiano shavings				14
Meatballs made with a blend of pork, veal and beef, prepared in a spicy ragu				10
Rolled Eggplant stuffed with ricotta cheese in a plum tomato sauce				10
Kale sauteed with extra virgin olive oil, garlic and spicy pepperoncini over ricotta cheese				9
Prince Edward Island Mussels in a fragrant tomato sauce with garlic				12
Frutti di Mare featuring calamari, conch, octopus, mussels, shrimp and celery with extra virgin olive oil and lemon				14
Baked Clams with herb infused bread crumbs				11
Salumi Misti E Parmigiano with prosciutto di parma, soppressata and chunks of parmigiano cheese				14
insalate
Arugula ribbons of zucchini, prosciutto di parma, parmigiano and a lemon dressing				12
Caesar Salad with cucina vivolo croutons				10
Frisee apple, gorgonzola cheese, walnuts and a vinaigrette dressing				10
Tre Calore Salad with arugula, radicchio and endive				9
primo piatto
Cavatelli with sausage, cannellini beans and escarole				17
Tortellini stuffed with a blend of cheeses in a cream sauce with pancetta and peas				17
Scialatielli prepared in a spicy tomato sauce				17
Fusilli Calabrese fresh twisted pasta served with a pesto sauce with chopped fresh tomato				18
Paccheri with sweet italian sausage and meatballs in a tomato sauce				19
Capellini with mussels, clams, shrimp, calamari, tomato and garlic				21
Whole Wheat Penne with fresh tomato, capers and mint				17
Spaghettini prepared in a lemon sauce with parsley and pecorino romano cheese				16
Linguine with a white clam sauce				19
secondo piatto
Chicken Paillard with portobello mushroom and sauteed broccoli rabe				21
Breast of Chicken topped with sauteed kale and mozzarella in a lemon and white wine sauce				21
Cornish Hen in a garlic and wine sauce, served over mashed potatoes				22
Brook Trout with caramelized onion and raisins, prepared venetian style				23
Filet of Salmon prepared in a mustard sauce, served with roasted potatoes				23
Filet of Grouper prepared with garlic and red wine vinegar, served with broccoli and roasted potato				25
Grilled Branzino in a lemon sauce with capers and fennel				26
Pork Chop with a blueberry compote, served with mashed potatoes				21
Veal Scaloppine with prosciutto di parma, in a sage studded wine sauce, served with escarole				23
Veal Scaloppine Dredged in Parmigiano with peas and mushrooms in a lemon sauce				23
Sirloin Steak with an herb butter and hand cut fried potatoes				28
Grass Fed Broiled Veal Chop served with sauteed mushrooms				34
contorni
Broccoli, spinach, broccoli Rabe or Escarole with garlic and extra virgin olive oil				8
Seasonal Mushrooms sauteed with shallots, butter and white wine				7
Peas sauteed with mushrooms, shallots and prosciutto				7
Mashed, Roasted or Fried Potatoes				7

three course prix fixe dinner menu $23

primo piatto
Mixed Green Salad with marinated tomato and parmigiano
Classic Caesar Salad with cucina croutons
Soup of the Day
secondo piatto
Rigatoni with sweet italian sausage and pork meatballs in a tomato sauce
Jumbo Shell Pasta stuffed with ricotta cheese and prepared with a plum tomato sauce
Cornish Hen in a garlic and wine sauce, served over mashed potatoes
Chicken Parmigiano served with broccoli
Pork Chop prepared with spicy vinegar peppers, served with mashed potatoes
Paillard of Sirloin Steak seared and served with hand cut fried potatoes
Grouper baked with herb infused bread crumbs, served with sauteed escarole
Brook Trout prepared with garlic, lemon, butter and capers, served over sauteed spinach
dolce
Lemon Pound Cake with macerated strawberries
Tortoni semifreddo vanilla gelato with toasted almonds
Chocolate Mousse with a dollop of whipped cream

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