NON SOLO PASTA
CUCINA NAPOLETANA & VINI
Dal 1996
CRAB BISQUE: House Recipe. 14
TUNA TARTARE: Sushi Grade AHI Tuna. House Recipe. Mild or Spicy 21
GOLDEN CALAMARI: Lightly dusted, Flash Fried. 20
3 Minute CALAMARI: Flash Sautéed Calamari, Hot Peppers, Black Garlic, Herbs. 20
BURRATA: Imported Cheese & Cream, Arugula, Figs. Prosciutto di Parma. 20
TOSCANO: Imported Cheeses and Meats. House Cured Vegetables. 22
LUNA CAPRESE: Mozzarella di Bufala, Heirloom Tomatoes, Prosciutto di Parma. EVOO. 20
CARPACCIO DI BRESAOLA: Thinly Sliced Cured BEEF, Arugula, Parmigiano. EVOO & Lemon. 20
INSALATA MARZIA: Arugula, Pecans, Cranberries, Pear, Blueberry Stilton. Berry Vinaigrette. 16
SAUTÈED ESCAROLE: Anchovies, Peperoncino, Garlic, Olives & Raisins. EVOO. 14
BRUSCHETTA: Heirloom Tomatoes, Garlic, Basil. Pecorino. EVOO. 12
PASTA & CLASSICS
SPAGHETTI, LINGUINE, PAPPARDELLE, RIGATONI
PASTA alla LUPARA: N’DUJA( Loose Spicy Sausage) , Spicy Sausage. TOMATO*, Cream of Pecorino. 24
PASTA AL FORNO SICILIANA: Baked Rigatoni, Bolognese, Eggplant, Ricotta, Mozzarella, Egg-Parmigiano. 25
PASTA AL FORNO NAPOLETANA: Baked Rigatoni, Parma Cotto, Peas, Bechamel, Mozzarella, Parmigiano. 25
CACIO & PEPE NERANO: Fried ZUCCHINE, Basil,Classic Cacio & Pepe. 24
TWISTED NORMA: Fried EGGPLANT Cubes. Marinara, Basil. Pecorino & Burrata. 24
FUSILLI all’ ORTOLANA: Sautéed Mixed Vegetables in Garlic Sauce. Fusilli. 24
GNOCCHI alla SORRENTINA: Potato Gnocchi, TOMATO* Sauce, Basil, Pecorino, Mozzarella. 24
TORTELLINI alla PANNA: Cheese Tortellini, Peas, Prosciutto, Parmigiano-Alfredo Sauce. 24
PAPPARDELLE ai FUNGHI: Oyster & Baby Portobello, Truffle Butter, Truffle Oil Finish. 25
FUSILLI in ARUGULA PESTO: Classic Pesto with Arugula. Cherry Tomatoes. Parmigiano Shavings. Fusilli. 22
BOLOGNESE BIANCA: Veal, Pork, Pancetta, Peas. Vegetable Trito. Wine. Herbs. 25
RICOTTA RAVIOLI: Cheese Ravioli. Truffle Cream Sauce. Parmigiano Shavings. 25
STUFFED EGGPLANT: Battered. Ricotta, Parmigiano & Mozzarella Stuffing. TOMATO* 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 TRUIST Prime FILET: 48
10 oz NZ Grass Fed RIB EYE: 36
16 oz NZ Rack Of LAMB: Sage & Lemon Roasted. 42
Pan Seared DUCK BREAST. Cherries, Port Reduction. 33
SEAFOOD
ARAGOSTA: Lobster Meat, Oyster Mushrooms, Pink Brandy Cream Sauce 34
GAMBERO ROSSO: Red MAZARA SHRIMP Tartare. Over Spaghetti in Lemon Pesto. 38
PACCHERI allo SCOGLIO: Clams, Mussels, Shrimp. Pomodoro. EVOO. Herbs. 38
SCALLOPS VENEZIANA: Pan Seared. Garlic & Oil, Lemon Zest. 36
CRISPY SKIN BRANZINO : Beets, Escarole, Capers. EVOO & Balsamic. 28
BRANZINO ACQUAPAZZA: Filet. Kalamata Olives, Capers, Tomatoes. EVOO. Spinach. 28
CHILEAN BASS: Pan Roasted. Citrus Beurre Blanc. Asparagi & Potatoes. 44
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
MARGHERITA: Fior di Latte, SMT Sauce, Basil, EVOO 16
MARINARA: San Marzano Organic Tomato Sauce, Garlic, Oregano. EVOO. 13
BIANCANEVE: Fior di Latte, Ricotta, Parmigiano & Pecorino. EVOO & Basil 20
PICCANTE: Fior di Latte, SMT Sauce, N’DUJA, Pepperoni. Basil , EVOO. 19
CYNARINA: Flat Bread. TALEGGIO, Artichokes, Speck. 20
DIAVOLA: Fior di Latte, SMT Sauce, Basil, Pepperoni, Long Hots, HONEY. 20
CAPRICCIOSA: Fior di Latte, SMT Sauce,Prosciutto, Soppressata, Artichokes, Olives. 22
RUCHETTA: Fior di Latte, Rocket, Prosciutto, Parmigiano, EVOO. 20
PIZZA FRITTA: FRIED Pizza. Fior di Latte, SMT Sauce, Basil, Parmigiano. 20
FOCACCIA CRUDO: Prosciutto di Parma, Fior di Latte, Fresh Tomatoes, Basil, EVOO. 20
BUON APPETITO!
