Dinner Menu


  • Calamaretti Dorate
    Golden fried calamari with spicy tomato marinara sauce
  • Celestine alla Fiorentina
    Eggplant filled with spinach, mushrooms and ricotta rolled in tomato mascarpone sauce with melted fontina cheese
  • Cozze al Salto
    PEI Mussels sautéed in chardonnay wine, fresh herbs and tomatoes, garlic bruschetta
  • La Parmigiana
    Baked layers of eggplant with mozzarella, tomato sauce and parmigiana cheese
  • Polipo e Patate
    Chilled diced Octopus, diced potatoes, cherry tomatoes, sweet onions in lemon dressing
  • Prosciutto e Carciofi
    Roman style roasted artichokes baked with mint herb and garlic served with 18 months aged Parma Prosciutto and arugula
  • Salsiccia Tartufata
    Grilled Italian spellcheck with arugula, toasted walnuts, shaved parmigiana in truffle-lemon vinaigrette
  • Vongole Mona
    Broiled little neck clams with butter, garlic, fresh herbs In Chardonnay wine sauce


  • Barbabietola
    Marinated sliced beets with arugula, walnuts and goat cheese balsamic dressing
  • Caprese
    Fresh mozzarella, sliced tomato tossed with arugula and roasted peppers, drizzled with balsamic sauce
  • Cesarina
    Traditional salad of romaine lettuce, croutons tossed in an anchovy, garlic and parmigiana dressing
  • Erbette da Campo
    Field mix baby greens, endive, white mushrooms and tomatoes, red wine vinaigrette
  • Montebianco
    Sliced pear, endive, arugula, romaine heart, roasted walnuts and crumbled gorgonzola, lemon dressing
  • Portobello
    Sliced broiled Portobello over spinach salad with endive and walnuts in a warm bacon dressing
  • Trecolori
    Endive, baby arugula and radicchio in lemon vinaigrette with shavings of parmigiana cheese


  • Pasta e Fagioli
    Tuscan style bean soup with pasta
  • Stracciatella
    Egg drop and spinach soup
  • Tortelli in Brodo
    Prosciutto and ricotta homemade tortellini in fresh chicken broth


  • Cavatelli Alle Cozze
    Shell shape fresh pasta, PEI mussels, cannellini beans, touch of tomato marinara and ricotta salata
  • Fettuccine Amatriciana
    Ribbon cut fresh pasta with pancetta bacon, San Marzano tomato sauce
  • Frutti di Mare
    Linguini pasta with garlic PEI mussels, Manilla clams, sea scallops and shrimp with a touch of tomato
  • Gnocchi Bolognese
    Homemade fresh ricotta dumpling simmered in a braised veal and vegetable ragu
  • Pappardelle Don Bosco
    Wide ribbon fresh pasta with pancetta, onion and wild mushroom in oven roasted tomato
  • Penne Carrettiera
    Tube shaped pasta with braised crumbled sausage, prosciutto and white mushroom in pink vodka sauce
  • Ravioli di Brasato
    Braised short rib ravioli in fresh sage herb sauce, shredded ricotta salat
  • Spaghetti Primavera
    Whole wheat spaghetti with sautéed fresh vegetables in garlic and extra virgin oil
  • Vongole Veraci
    Linguini pasta in fresh Manilla clam sauce with fresh tomatoes and arugula


  • Branzino Viareggina
    Striped bass fillet sautéed with fresh tomato, lemon peel, green olives over spinach
  • Caciucco Livornese
    Bouillabaisse of striped bass fillet ,1/2 lobster, mussels, clams, scallops and prawn in light tomato broth
  • Capesante al Limone
    Fresh sea scallops seared in a lemon sauce with strawberry and lemon risotto
  • Gamberoni alal Diavola
    Jumbo shrimp sautéed with spicy cherry peppers, tomato sauce and herbs with fresh homemade linguini pasta
  • Salmone Proviciale
    Salmon fillet with sautéed scallions, fresh tomatoes, capers and black olives


  • Carre` di Agnello
    Colorado rack of lamb encrusted in pistachios oven roasted in port wine sauce
  • Fegato Veneziana
    Slivers of calf liver sautéed crisp with balsamic and caramelized onions
  • Petti Pellegrino
    Chicken Breast sautéed in Chardonnay wine, asparagus, roasted peppers in wine sauce
  • Pollo Limone
    Chicken breast sautéed with artichokes and capers in lemon sauce
  • Romana al Gorgonzola
    Chicken breast with prosciutto, fresh sage herb in a gorgonzola sauce
  • Scarpariello
    Chicken (on bone) sautéed with garlic, rosemary, sausage and cherry pepper in wine sauce
  • Trippa alla Fiorentina
    Honeycomb Tripe stewed with potatoes and Cannellini beans
  • Vitello Siciliana
    Veal scaloppini sautéed with black olive puree, sautéed eggplant, fresh tomato and mozzarella
  • Vitello Sottobosco
    Veal scaloppini sautéed with mixed mushrooms, fresh herbs in cognac sauce

La Griglia

  • Bistecca di Manzo
    Charred sliced Black Angus strip loin with roasted garlic and rosemary herb topped with arugula and parmigiana
  • Costata di Vitello
    Veal chop sautéed with shitake mushrooms, fresh herbs and Marsala wine
  • Galletto di Acacia
    Boneless Cornish Hen seasoned with fresh herbs and prosciutto, brushed with honey-mustard
  • Quaglie Perugine
    Grilled Hudson Valley Quails over Mushroom Truffle Risotto
  • Tagliata di Filetto
    Prime Black Angus filet mignon grilled, finished with brandy-green peppercorn sauce


  • Sauteed Fresh Vegetables in garlic and oil
    Roasted Potato - Asparagus - Mushrooms - Brocolli