Rustic country bread with fresh spices and herbs.

Mozzarella layered with prosciutto and fried to a golden brown served with tomato sauce

Slices of cured beef with Parmigiano Reggiano cheese

Garlic, butter and parsley on rustic country bread

Fresh shrimp with herbs cooked in white wine

Eggplant sott’olio, salami, mortadella, bresaola, marinated roasted red peppers, provolone and prosciutto

Rustic bread brushed with extra-virgin olive oil and grilled with garden ripe tomatoes and mozzarella.

Vine ripe tomato & fresh mozzarella sprinkled with extra virgin olive oil.

Rustic country bread smothered with fresh shrimp, filet of sole, mussels and calamari in a white wine sauce

Fresh calamari lightly fried to a golden brown

A garden fresh salad of crisp seasonal greens.

Fire roasted red peppers served with marinated eggplant. Available Friday to Sunday.

Lumache (snails) in a rich tomato sauce served over bread sticks

Eggplant layered with mozzarella and tomato sauce.

Fennel and rucola salad.

Broccoli sautéed with garlic and extra virgin olive oil.

Rustic country soup of prosciutto, beans and pasta

Tortellini in a cheese broth

We prepare this traditional egg and spinach soup freshly for the weekend. Available Friday to Sunday.

Gnocchi with sammarzano tomato and meat sauce

Gnocchi in a pesto sauce of fresh basil

Penne rigate in our light tomato sauce

Fresh calamari, black olives and sun dried tomato in a flavor-filled tomato sauce over linguine

Sliced chicken in cheese sauce pan tossed with penne rigate.

Noci (walnuts) and cheeses pan tossed with tortellini

Pasta layered with fresh egg, cheeses and ground veal

Roasted peppers, red onion, noci (walnuts) and mushrooms with penne rigate

Lobster ravioli in our light tomato sauce

Veal cutlet, mozzarella, imported parmigiano cheese with tomato sauce.

Veal cutlet with cured bacon, eggplant, mozzarella and tomato sauce

Broiled sirloin steak sautéed in a hot spicy marinara sauce with mushrooms, fresh garlic and herbs. Served with fresh garden salad

Veal with prosciutto, cheeses and mushrooms in white wine.

Veal braciolettini and spices with peppers, red onion and fresh mushrooms in a rich tomato sauce.

Veal sautéed in Pinot Grigio with mushrooms, capers and lemon.

Veal in a spicy tomato sauce with mushrooms and sun-dried tomato

Fresh filet of sole in a light tomato sauce. Served with salad.

Fresh tortellini with shrimp, mushrooms, anchovies, olives and capers in a spicy tomato sauce.

Fresh mussels from the sea and fresh mushrooms from the mountains in a zesty tomato sauce over linguine.

Shrimp in garlic and butter with linguine

Calamari, shrimp and filet of sole in tomato sauce with lobster ravioli

Chicken cutlet in tomato sauce with mozzarella.

Chicken cutlet and eggplant baked in mozzarella and tomato sauce

Boneless chicken and fresh mushrooms in Marsala wine

It is said that this descendent of the Borboni monarchy especially liked this dish while resting during his annual hunting trip in Abruzzo. Boneless chicken breast with prosciutto and mozzarella in a spicy marinara sauce with mushrooms and olives

Boneless chicken in a white wine sauce with mushrooms, peppers and sweet white onions

Chicken breast, mushrooms, anchovies and ground pepper in a hot, spicy tomato sauce

Boneless chicken, fresh artichoke hearts, capers and mushrooms in a light lemon sauce

A rich and sharp cheese from the Abruzzo region

From the Emilia-Romagna region, a crumbly cheese that melts on the tongue; deliciously spicy but not sharp

From the Campania region, this pear-shaped cheese is aged over eight months for a sharp, yet mellow taste

A sampling of four different cheeses served with fresh seasonal pear

Filet of sole dipped in egg and pan-fried to a golden brown.

Chicken tenderloins with cured bacon and mushrooms in sweet Sicilian marsala wine served over orecchiette.

Shrimp, mushrooms, anchovies and ground pepper in tomato sauce with fresh maccheroni chitarra.

Fresh shrimp, mussels, bottarga, filet of sole and calamari in tomato sauce. Served over lobster ravioli.

Veal cutlet with broccoli, prosciutto, artichoke, mozzarella, pecorino cheese in a cream sauce. Served with salad

Our signature cappello of rustic country bread baked over shrimp, lumache, bottarga, salmon and calamari in a rich tomato sauce served over lobster panzerotti.

Lobster meat tossed with pappardelle in tomato sauce.

Sirloin steak, porcini mushrooms in a balsamic vinegar reduction. Served with fresh garden salad.

Shrimp in a balsamic vinegar reduction saltati with tortellini.

Boneless chicken, imported prosciutto, pepperoni arrostiti porcini mushrooms in white wine. Served with salad.

Gnocchi topped with sliced veal sautéed with imported porcini mushrooms, tomato, capers and sun-dried tomato.

Boneless chicken breast stuffed with prosciutto and fontina cheese in a sauce of fresh orange with asparagus. Served

Our Cappello of rustic country bread baked over tortellini in butter sauce with garlic, linguine in a light tomato sauce and gnocchi in a garden fresh pesto sauce.

Puffs of mozzarella cheese and veal tenderloin in a light white wine and herb sauce. Served with salad.

Cappello of rustic bread baked over two thick veal chops broiled and drizzled with truffle oil. Served with rustic country polenta erbazzone made of fresh seasonal herbs.

Prepared by advance request… Cappello covering succulent roast porchetta. The inspiration for this dish comes from the small mountain side town of Goriano Sicoli in the Abruzzo region of Italy. Oven roasted porchetta that captures classic Italian tradition and unparalleled taste.

Cappello of our rustic country bread baked over 100 mini arrosticini skewers of broiled lamb. This is a classic delicacy of the Abruzzo region of Italy.

This dish is a feast for the senses- prepared for friends to share. Five large veal chops stuffed with fontina cheese, prosciutto. Five eggplant involtini stuffed with goat cheese. Served over fazzolettini pasta and covered with rustic country bread baked to a golden brown.