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Lunch Monday-Friday
11:30 AM -5 PM
Dinnner everyday at
5:00 PM |
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|
ITEM |
COST |
ITEM |
COST |
| ANTIPASTO |
|
FORMAGGI |
|
| CAPONATA |
3. |
GORGONZOLA
Cow's milk, blue, Lambardy |
4. |
| BEET, WALNUT, RICOTTA-SALATA |
4. |
PARMIGIANO-REGGIANO
Cow's milk, Parma |
5. |
| MUSHROOMS |
4. |
FONTINA
Cow's milk, Val d'Aosta |
4. |
| BROCCOLIRABE |
4. |
TALEGGIO
Cow's milk, sweet, mild, fruity,
semi-soft, N. Italy |
5. |
| ROASTED PEPPERS |
3. |
CACIACAVALLO
Buffalo or cow's milk, Campana |
5. |
| THREE BEAN |
3. |
RICOTTA-SALATA
Sheep's milk, Sicily |
5. |
| PARMIGIANA ZUCCHINI |
3. |
|
3 |
| CUCUMBER, MINT, CHILE |
3. |
SALUMI |
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| CIPOLINI ONIONS |
3. |
PROSCIUTTO DI PARMA
18 month, Pama |
6. |
| ARTICHOKE |
4. |
MORTADELLA
Pork shoulder, pistachio |
4. |
| ASPARAGUS |
3. |
SOPRESSATA
Medium-spiced salami |
4. |
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3 |
COPPA
Seasoned rolled pork shoulder |
5. |
| OLIVES |
|
CACCIATORINI
Lightly-aged sweet sausage |
5. |
CERIGNOLA
Sweet green olive, Puglia |
3. |
|
3 |
GAETA
Cured black olive, Lazio |
3. |
SEAFOOD ANTIPASTO |
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SICILIAN BLACK OLIVE
Sicily |
3. |
SHRIMP & CECI |
5. |
| ASSORTMENT |
4. |
SCALLOP, CALAMARI,
SHRIMP |
5. |
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WHITE ANCHOVY, PULLED
CROUTON, SCALLION |
4. |
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