BRUSHETTA CON POMADORO______________________________________________________________5.
Grilled Arthur Ave. panella bread topped with Romano plum tomatoes
and fresh mozzarella, drizzled with XVOO.

SHRIMP COCKTAIL_______________________________________________________________________8.
Jumbo shrimp served with tangy homemade cocktail sauce and lemon wedges.

MOZZARELLA IN CARROZZA _______________________________________________________________7.
Crispy homemade breaded mozzarella, fried and served with marinara sauce.

VONGOLE PARADISO_______________________________________________________________________8.
A clam lovers heaven. A combination of stuffed clams, clam casino, clam oregenato and clam cocktail with lemon wedge and cocktail sauce.

CALAMARI FRITTI_________________________________________________________________________8.
Tender calamari, lightly fried, served with homemade marinara sauce.

BRESAOLA _______________________________________________________________________________9.
Thinly sliced air cured beef prosciutto, shaved romano cheese
sprinkled with olive oil.

RAVIOLI FRITTI____________________________________________________________________________6.
Fried mini breaded ravioli served with our homemade tomato sauce.

COZZE CON AGLIO_________________________________________________________________________7.
Mussels sautéed with garlic and olive oil in a light tomato broth.

ANTIPASTO DI CARNE MILANESE_________________________________________________8. for two 12.
An individual butcher block of imported regional Italian cured and air-dried meats, cheese and olives.

ANTIPASTO CALDO________________________________________________________________________9.
A combination of mussels clams and shrimp sautéed with garlic and olive oil in a light tomato sauce; served with assorted stuffed clams.

INSALATA DELLA CASA____________________________________________________________________4.
Our “house” salad with mixed greens, tomatoes, croutons, served with
your choice of salad dressing. (blue cheese add 1.00)

INSALATA CAPRESE DI PISA________________________________________________________________8.
A tower of ripe tomatoes and fresh mozzarella with fresh basil leaves;
drizzled with X.V.O.O., basil pesto and balsamic reduction.

ZUPPA DI GOIRNO__Soup of the day.___________________________________3./small. bowl__4./large bowl

ESCOROLE, BROCCOLI RABE OR SPINACI E AGLIO______________(as a substitute side order- 2.)_____5.
Sautéed with fresh garlic, olive oil and a touch of hot pepper.

CARNE E POLLO
The following are served with a house salad and ziti

POLLO CONTADINA_______________________________________________________________16.
Breast of chicken rolled with whole shrimp, crab meat stuffing and mozzarella cheese;
sautéed with mushrooms and sherry wine.

POLLO JERUSALEM_______________________________________________________________15.
Chicken breast sautéed with artichoke hearts, mushrooms, garlic
and sherry wine reduction.

POLLO MONTENARA______________________________________________________________15.
Egg-battered chicken tenders topped with eggplant and mozzarella
with sherry wine reduction.

VITELLO SPEDINI_________________________________________________________________16.
Tender veal layered with thinly sliced prosciutto and marinated artichokes,
topped with mozzarella cheese and baked in our oven.

VITELLO SALTIMBOCCA__________________________________________________________16.
Tender veal with thinly sliced prosciutto and provolone cheese sautéed
with mushrooms and marsala reduction.

VITELLO RIPIENO_________________________________________________________________16.
Veal cutlet topped with sliced prosciutto, eggplant, tomato sauce and mozzarella.

VITELLO DI MAMA________________________________________________________________16.
My mother taught me how to make this dish with veal scaloppini, plenty of chopped garlic,
fresh parsley, a little wine and grated parmagiano cheese.

TRIPPA MARINARA_______________________________________________________________14.
Tender tripe sautéed in marinara sauce, served over potato gnocchi.

BISTECCA FIORENTINA___________________________________________________________20.
Grilled 16 oz. black angus center cut sirloin seasoned with fresh herbs and e.v.o.

POLLO ARROSTO CON ERBA ______________________________________________________14.
1/2 free range chicken rubbed with Italian herbs and roasted in our oven.

COSTOLETTE D’ MAIALE__________________________________________________________15.
Italian herbed rubbed pork chops grilled and topped with balsamic reduction.

COSTOLETTE D’AGNELLO_________________________________________________________20.
Grilled rosemary encrusted rack of lamb chops.

OSSO BUCO ALLA MILANESE______________________________________________________17.
In house butchered veal shank braised with root vegetables,
served over saffron laced risotto.