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BENVENUTI A PORTS OF ITALY
ANTIPASTI e INSALATE
PROSCIUTTO DI PARMA & MELONE
Prosciutto di Parma aged 24 months served with Cantaloupe melon
BRESAOLA DELLA VALTELLINA
“Bresaola” dry cured beef served with baby arugula salad, shaved Parmesan cheese & Lemon dressing
CARPACCIO DI MANZO CON PARMIGIANO, RUCOLA E CUORE DI PALMA
Beef carpaccio with Parmesan cheese, arugula, hearts of palm and lemon dressing
AFFETTATO MISTO
Prosciutto di Parma, salami, capocollo, goat cheese, olives & aged ricotta
INSALATA DELLA CASA
Mixed spring greens, vegetables, croutons, Parmesan and balsamic dressing
INSALATA DI CESARE
Whole romaine hearth tossed with Caesar dressing, olives, croutons and shaved Parmesan
INSALATA DI CAMPAGNA
Cucumbers, tomatoes, red onion, fresh oregano and local arugula tossed in a red wine vinaigrette
INSALATA NORCINA
Salad of lentils from castellucio, red beetz, goat cheese and fresh spinach in balsamic winegrette
ZUPPETTA DI COZZE CON SALSA DI AGLIO, POMODORO E VINO BIANCO
Steamed Maine black mussels served with fresh tomato, white wine & garlic broth
HOMEMADE PASTA
TAGLIATELLE ALLA BOLOGNESE
LONG, WIDE STRIPS OF FRESH HOMEMADE PASTA WITH A MEAT AND TOMATO RAGU
RIGATONI ALLA NORMA
LARGE TUBULAR HOMEMADE PASTA WITH SAUTÉED EGGPLANT, SHAVED AGED SALTED RICOTTA, TOMATO SAUCE AND OREGANO
FETTUCCINE ALLE CAPESANTE
HOMEMADE LINGUINI TYPE PASTA, WITH FRESH SEA SCALLOPS IN SPANISH SAFFERAN AND DRY MARTINI SAUCE
GNOCCHI QUATTRO FORMAGGI
HANDMADE POTATO DUMPLINGS IN 4 CHEESE SAUCE AND FRESH SPINACH
RAVIOLI DI ARAGOSTA
HANDMADE MAINE LOBSTER RAVIOLI IN LIGHT TRUFFLE BUTTER SAUCE
GEMELLI ALLA BARESE
HOMEMADE PASTA TWINS SHAPE, SAUTÉED WITH ITALIAN SAUSAGE, BROCCOLI, CHERRY TOMATOES, GARLIC AND EXTRA VIRGIN OLIVE OIL
RAVIOLI DI SPINACI E RICOTTA
HANDMADE SPINACH & RICOTTA RAVIOLI TOPPED WITH ROASTED TOMATOES IN A LIGHT BUTTER AND SAGE SAUCE
CARNE
SALTIMBOCCA ALLA ROMANA
THINLY POUNDED VEAL MEDALLIONS WITH PARMA PROSCIUTTO AND SAGE IN A LEMON - WHITE WINE SAUCE, SERVED WITH VEGETABLES OF THE DAY
FILETTO AL GORGONZOLA
PAN SEARED FILET MIGNON WITH GORGONZOLA CHEESE SAUCE, SERVED WITH HERB ROASTED POTATOES AND ASSORTED VEGETABLES
VEAL PICCATA
VEAL SCALOPPINI ”PICCATA” WITH CAPERS AND LEMON BUTTER SAUCE, SERVED WITH VEG OF THE DAY
POLLO MARSALA
POUNDED CHICKEN BREAST MEDALLIONS SAUTÉED WITH ASSORTED MUSHROOMS AND MARSALA WINE, SERVED WITH VEG OF THE DAY
POLLO ALLA CACCIATORA
BONLESS CHICKEN ROLLS WITH BACON IN ONIONS,PEPPERS, TOMATO AND WHITE WINE SAUCE
VEAL MILANESE
CLASSIC VEAL MILANESE STYLE, THINLY PAUNDED AND BREADED SERVED WITH MARINETED TOMATOES AND RUCOLA SALAD ON TOP
PESCE
CAPPESANTE IN SPIEDINO
GRILL SEA SCALLOPS IN SPIEDINO WITH WEDGE OF LEMONS, CHIVE SAUCE AND MISTICANZA & RED BEETZ IN CITRONELLE DRESSING
SALMONE ALLA GRIGLIA
GRILL SALMON IN HERB BUTTER AND LEMON SAUCE SERVED WITH CREAM OF SPINACH
BENVENUTI A PORTS OF ITALY
ANTIPASTI e INSALATE
Prosciutto di Parma aged 24 months served with Cantaloupe melon
BRESAOLA DELLA VALTELLINA
“Bresaola” dry cured beef served with baby arugula salad, shaved Parmesan cheese & Lemon dressing
CARPACCIO DI MANZO CON PARMIGIANO, RUCOLA E CUORE DI PALMA
Beef carpaccio with Parmesan cheese, arugula, hearts of palm and lemon dressing
AFFETTATO MISTO
Prosciutto di Parma, salami, capocollo, goat cheese, olives & aged ricotta
INSALATA DELLA CASA
Mixed spring greens, vegetables, croutons, Parmesan and balsamic dressing
INSALATA DI CESARE
Whole romaine hearth tossed with Caesar dressing, olives, croutons and shaved Parmesan
INSALATA DI CAMPAGNA
Cucumbers, tomatoes, red onion, fresh oregano and local arugula tossed in a red wine vinaigrette
INSALATA NORCINA
Salad of lentils from castellucio, red beetz, goat cheese and fresh spinach in balsamic winegrette
ZUPPETTA DI COZZE CON SALSA DI AGLIO, POMODORO E VINO BIANCO
Steamed Maine black mussels served with fresh tomato, white wine & garlic broth
LONG, WIDE STRIPS OF FRESH HOMEMADE PASTA WITH A MEAT AND TOMATO RAGU
RIGATONI ALLA NORMA
LARGE TUBULAR HOMEMADE PASTA WITH SAUTÉED EGGPLANT, SHAVED AGED SALTED RICOTTA, TOMATO SAUCE AND OREGANO
FETTUCCINE ALLE CAPESANTE
HOMEMADE LINGUINI TYPE PASTA, WITH FRESH SEA SCALLOPS IN SPANISH SAFFERAN AND DRY MARTINI SAUCE
GNOCCHI QUATTRO FORMAGGI
HANDMADE POTATO DUMPLINGS IN 4 CHEESE SAUCE AND FRESH SPINACH
RAVIOLI DI ARAGOSTA
HANDMADE MAINE LOBSTER RAVIOLI IN LIGHT TRUFFLE BUTTER SAUCE
GEMELLI ALLA BARESE
HOMEMADE PASTA TWINS SHAPE, SAUTÉED WITH ITALIAN SAUSAGE, BROCCOLI, CHERRY TOMATOES, GARLIC AND EXTRA VIRGIN OLIVE OIL
RAVIOLI DI SPINACI E RICOTTA
HANDMADE SPINACH & RICOTTA RAVIOLI TOPPED WITH ROASTED TOMATOES IN A LIGHT BUTTER AND SAGE SAUCE
THINLY POUNDED VEAL MEDALLIONS WITH PARMA PROSCIUTTO AND SAGE IN A LEMON - WHITE WINE SAUCE, SERVED WITH VEGETABLES OF THE DAY
FILETTO AL GORGONZOLA
PAN SEARED FILET MIGNON WITH GORGONZOLA CHEESE SAUCE, SERVED WITH HERB ROASTED POTATOES AND ASSORTED VEGETABLES
VEAL PICCATA
VEAL SCALOPPINI ”PICCATA” WITH CAPERS AND LEMON BUTTER SAUCE, SERVED WITH VEG OF THE DAY
POLLO MARSALA
POUNDED CHICKEN BREAST MEDALLIONS SAUTÉED WITH ASSORTED MUSHROOMS AND MARSALA WINE, SERVED WITH VEG OF THE DAY
POLLO ALLA CACCIATORA
BONLESS CHICKEN ROLLS WITH BACON IN ONIONS,PEPPERS, TOMATO AND WHITE WINE SAUCE
VEAL MILANESE
CLASSIC VEAL MILANESE STYLE, THINLY PAUNDED AND BREADED SERVED WITH MARINETED TOMATOES AND RUCOLA SALAD ON TOP
GRILL SEA SCALLOPS IN SPIEDINO WITH WEDGE OF LEMONS, CHIVE SAUCE AND MISTICANZA & RED BEETZ IN CITRONELLE DRESSING
SALMONE ALLA GRIGLIA
GRILL SALMON IN HERB BUTTER AND LEMON SAUCE SERVED WITH CREAM OF SPINACH
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