NON SOLO PASTA

CUCINA NAPOLETANA & VINI 

Dal 1996

TUNA TARTARE: Sushi Grade AHI Tuna. House Recipe. Mild or Spicy 21

BRUSCHETTA: Heirloom Tomatoes, EVOO. Pecorino. 12

CRAB BISQUE: House Recipe. 14

GOLDEN CALAMARI: Lightly Dusted. Flash Fried. 20

LUNA CAPRESE: Mozzarella di BUFALA, Vine Ripe Tomatoes, Basil. Prosciutto di Parma. EVOO. 20

BURRATA: Homemade Cream. Arugula, Hazelnuts, Figs. Prosciutto di PARMA. 20

PASTA & CLASSICS

SPAGHETTI, LINGUINE, PAPPARDELLE, RIGATONI

PASTA alla LUPARA: N’DUJA( Loose Spicy Sausage) , Spicy Sausage. Tomato, Cream, Pecorino. 24

PASTA alla NORCINA: Crumbled Sausage, Mushrooms, Truffle Cream-Parmigiano Sauce. 24

PASTA alla VIGLIACCA: Garlic, Tomatoes, Pancetta, Peperoncino, EVOO. Toasted Bread Crumbs. 22

RICOTTA RAVIOLI: Cheese Ravioli. Truffle Cream Sauce. Parmigiano Shavings. 25

GENOVESE: BRAISED PULLED SHORT RIBS, caramelized onions, wine, herbs. Parmigiano. 27

WILD BOAR BOLOGNESE: Vegetable Trio. Warm Spices. Cocoa, Chestnuts. 25

LAMB BOLOGNESE: Lamb & Filet Tips Bolognese. Vegetables. PlumTomato Sauce. 25

POULTRY & VEAL

CLASSIC STYLES

PARMIGIANA ~ PICCATA ~ MARSALA      CK 25  VL 30

FRANCESE: Egg Battered Scaloppine. Lemon-Butter Sauce. Mushrooms      CK 28 VL 30

SALTIMBOCCA: Sautèed Scaloppine, Prosciutto & Mozzarella Sage-Wine Sauce.        CK 28 VL 30 

BOSCAIOLA: Pan Sautéed Scaloppine. TRUFFLE Cream Sauce. Mushrooms. Spinach & Potatoes.          CK 28  VL 30

SAPORITO:  Egg Battered Scaloppine.Vermouth Sauce. Spinach, Mozzarella & CRAB MEAT.            CK 32 VL 35

PAPALINO: Pan Sautéed Scaloppine. Prosciutto & SMOKED Mozzarella. Wine Sauce.             CK 28 VL 30

GORGONZOLA: Pan Sautéed Scaloppine, Mushrooms & Asparagus. Gorgonzola Dolce-Cream.              CK 28 VL 30

AMALFI: Battered Scaloppine. SHRIMP. Mozzarella. Light POMODORO Sauce. CK 32 VL 35

PAPALINO: Pan Sautéed Scaloppine. Prosciutto & SMOKED Mozzarella. Wine Sauce.  CK 28 VL 30

DE’ MEDICI: Sautèed CHICKEN Scaloppine, Sherry, Garlic-Parmigiano-Cream, Spinach.  28

AGRUMI(GF): Sautèed CHICKEN Scaloppine, EVOO, Almonds. Orange Sauce. Asparagi & Potatoes.  28

VILLANELLA: Pan Fried CHICKEN Cutlet. Tomato Bruschetta. Ravioli. Parmigiano Shaving.  30

STEAKS, CHOPS & SPECIALTY MEATS

MEAT ENTRÉES SERVED WITH POTATOES AND VEGETABLE

ALL MEATS ARE PREPARED in CAST IRON PAN

             SANGIOVESE REDUCTION     TRUFFLE BUTTER     3 PEPPERCORN-Brandy    GORGONZOLA DOLCE

  8 oz PRIME FILET MIGNON: House Seasoning. 48

8 oz WAGYU SIRLOIN: House Seasoning. 39

10 oz NZ Grass Fed RIB EYE: House Seasoning. 34

Maple Leaf DUCK BREAST: Cherries. Port Reduction. 33

16 oz NZ Rack Of LAMB: Sage & Lemon Roasted.   42

SEAFOOD

SOFT SHELL CRABS ARE IN FOR FATHERS' DAY WEEKEND

SCALLOPS VENEZIANA: Pan Seared. Garlic & Oil, Lemon Zest. 36 

LINGUINE ai FRUTTI DI MARE: Shrimp, Scallops, Clams & Crab Meat. EVOO 44

BRANZINO ACQUAPAZZA: Filet. Kalamata Olives, Capers, Tomatoes. EVOO. Spinach. 28

CHILEAN BASS: Pan Roasted. Citrus Beurre Blanc. Asparagi & Potatoes. 44

JOHN DORY FILET: Pan Roasted. Lemon Risotto, Asparagi. 36

PESCATORE: Shrimp, Scallops, Clams. Blush Marinara Or White EVOO & Garlic. 38

GEN’S CRAB CAKE: Pure Lump. House Recipe. Beurre Blanc. Vegetables & Mashed Potatoes. 36

GLAZED SALMON:  Honey- Bourbon Glazed Filet Of Scottish Salmon. Potatoes & Vegetables 36    

   12" PIZZA

ROMANA: THIN AND CRISPY. Plum Tomato Sauce, BUFALA, Parma Cotto, Artichokes. 19

PICCANTE: Plum Tomato Sauce, BUFALA, N’DUJA, Pepperoni. Basil& EVOO. 19

BUFALINA: Plum Tomato Sauce, Basil, Mozzarella di Bufala. EVOO. 19

BIANCA: Smoked Mozzarella, Parmigiano.Broccoli Rabe & Sausage. 19

BUON APPETITO!