Sagra

two types of grilled bruschetta...one crowned by home-made sausage and melted stracchino cheese, the other a sweet and sour mixture of prosciutto, raisins, capers, and pignoli.

grilled eggplant filled with herbed ricotta, topped with scamorza and warmed in the brick oven accompanied by grilled plum tomato sauce.

chef's selection of the finest olives marinated in herbs, orange wedges, lemon and extra-virgin olive oil, warmed slightly in our brick oven.

prosciutto di parma, soppressata, imported mortadella and grana padano laced with etra-virgin olive oil and aged balsamic vinegar.

italian air-dried bresaola, baby arugola, lemon and fine extra-virgin olive oil accompanied by our house made grissini.

lightly coated in flour and carefully fried to perfection. served with a spicy lemon aioli.

sicilian-style rice balls enveloping a heart of meat ragu, mozzarella and parmigiano.

a unique marchigiana recipe of fine green olives filled with lean, assorted meats and spices, delicately breaded and fried.

creamy bechamel croquettes enriched with eggs, parmigiano, pecorino and peperoncino, and topped with a generous grating of caciocavallo cheese.

an assortment of the quartet above and our own mezzaluna fried potatoes.

italian tomatoes, mozzarella, fresh basil.

italian tomatoes, mozzarella, thinly sliced seasonal mushrooms.

italian tomatoes, mozzarella, spicy salami.

mozzarella, stracchino cream cheese, mortadella and arugola

mozzarella, aged pecorino romano, thinly sliced house-made pancetta, rosemary, extra-virgin olive oil.

romaine hearts, cherry tomatoes, thinly sliced fennel, red onions and cucumbers drizzled with our special house vinaigrette.

radicchio, baby arugola, bibb lettuce and our fresh made garlic croutons dressed with a creamy parmesan vinaigrette.

spicy, tomato based mussel soup with crispy polenta croutons.

in the le marche tradition. delicate, red-wine flavored pasta with an intense meat sauce and grated grana cheese. baked in the oven until crisp at the edges.

lemon-scented ricotta ravioli dressed with a simple cherry tomato sauce, torn basil and a whipped ricotta garnish.

housemade fresh tagliatelle with an assortment of wild mushroom ragu.

"conch" shells dressed with a light seafood sauce of mussels, calamari, maine shrimp, cherry tomatoes, a touch of ginger and fish fumet.

rugged and dependable rigatoni, with a sauce of hot and sweet sausages, rapini blossoms, julienned roasted peppers, garlic, extra-virgin olive oil and peperoncino.

soft potato dumplings, succulent duck ragu, (tomato, red wine and orange peel) topped by lots of grated pecorino romano and parmigiano.

in the le marche tradition. delicate, red-wine flavored pasta with an intense meat sauce and grated grana cheese. baked in the oven until crisp at the edges.

lemon-scented ricotta ravioli dressed with a simple cherry tomato sauce, torn basil and a whipped ricotta garnish.

housemade fresh tagliatelle with an assortment of wild mushroom ragu.

"conch" shells dressed with a light seafood sauce of mussels, calamari, maine shrimp, cherry tomatoes, a touch of ginger and fish fumet.

rugged and dependable rigatoni, with a sauce of hot and sweet sausages, rapini blossoms, julienned roasted peppers, garlic, extra-virgin olive oil and peperoncino.

soft potato dumplings, succulent duck ragu, (tomato, red wine and orange peel) topped by lots of grated pecorino romano and parmigiano.

tossed with salmoriglio sauce

oil and red pepper flakes

zucchini, onion, potato, tomatoes and peppers

tender chickpeas cooked with shrimp, carrots, onions and celery