Pasta e Fagioli Soup
6
Grilled Octopus
with olives, peppers, arugula in a lemon
and extra virgin olive oil 10
Fried Calamari
served with fra diavolo sauce 12
Grilled Hot Sausage
over warm lentil salad 9
Roasted red Peppers and fresh
Mozzarella
topped with drizzled extra virgin oil
10
Breaded Fresh Mozzarella
with prosciutto and red peppers in a puttanesca
sauce 10
Baked Clams
“Oreganata” in a lemon white
wine sauce 12
Bruschetta
tomato, red onion, garlic, extra virgin
oil topped with balsamic reduction 7
Mussels
with sautéed leeks, hot chilies,
white beans, chorizo sausage in a garlic
broth 10
Arugula with Roasted Beets
goat cheese croquettes tossed
in a balsamic vinaigrette 10
Quattro Salad
Boston leaf, apples, cranberries,
pistachios, gorgonzola in a vinaigrette
10
Caesar Salad
with garlic crotons and parmiggiano shavings
7
Pasta
Tagliatelle Bolognese
Meat sauce 18
Homemade Ricotta Gnocchi
very light in a pink vodka sauce 17
Farfalle with Shrimp
sun dried tomatoes in a pink vodka sauce
19
Fettuccine Mitty
chopped scallops, shrimp, crabmeat in
pink cognac sauce 19
Cavatelli Marco Polo
with strips of chicken, sun dried tomatoes,
broccoli in garlic and oil 18
Linguini Pescatore
Shrimp, scallops, mussels, clams in fra
diavolo sauce 20
Rigatoni Butera
with hot sausage, peas, in a pink sauce
topped
with fresh ricotta 18
Spaghettini with Clams
chorizo sausage, garbanzo bean in fresh
tomato
and garlic broth 18
Penne Puttanesca
with olives, hot chilies peppers, capers
in a marinara sauce, 16
Entrees
(served with a side salad)
Scallion Encrusted Tilapia
with white beans relish over scented rice,
lemon buerre blanc 23
Jumbo Shrimp
stuffed with crabmeat over sautéed
spinach
and mashed potatoes 24
Fire Roasted Salmon
with sweet peas, asparagus in a warm
raw tomato concasse 24
Seared Scallops with Gnocchi
asparagus and mushrooms in a
light lemon cream sauce 23
Filet Mignon Au Poivre
grilled asparagus, in a veal demi glace,
mashed potatoes 28
Veal Sorrentina
with eggplant, prosciutto, mozzarella
cheese,
in light tomato sauce 25
Chicken with sautéed Portobello
asparagus tips in a gorgonzola cream sauce
22
Veal, Chicken and Shrimp
in a light caper tomato sauce served
with potato croquette 27
Breaded Pork “Milanese”
topped with arugula and tomato salad tossed
in extra virgin oil 22
Chef / Owner Biagio Riccio
Chef de Cuisine George Ceron
