Pasta and Secondi dishes, most $15 to $21

Antipasti and Salads from $4 to $11.50

Extensive wine list, including 16+ wines by the glass

Quiet and romantic

Locally owned and operated since 1997

Full bar

Serving dinner Monday through Saturday

Reservations accepted

Private parties such as rehearsal dinners and corporate events

ANTIPASTI

Portobello al Forno

Baked portobello mushroom topped with tomatoes and fresh mozzarella, served over mixed greens and drizzled with balsamic vinaigrette

Calamari Fritti

Lightly floured calamari, deep fried and served with our tomato and aioli sauces

Torta di Caprino

Warm goat cheese pie served with a light gorgonzola cream sauce and herbed crostini bread

Antipasto Misto

An assortment of cured Italian meats, cheeses and marinated vegetables

Cozze alla Marinara

Fresh mussels sauteed in garlic and served in a spicy tomato broth

Bruschetta al Pomodoro e Olive

Grilled Tuscan bread topped with fresh tomatoes, garlic, basil, olive oil and black olives

Gamberi alla Griglia

Grilled marinated shrimp wrapped in proscuitto ham and served over mixed greens and drizzled with aromatic olive oil

Insalata Mista

Seasonal mixed greens topped with tomatoes, black olives, gorgonzola cheese and balsamic vinaigrette

Insalata del Campo

Romaine lettuce tossed with artichoke hearts, red onions, fresh tomatoes, black olives, parmesan cheese and Italian vinaigrette

Insalata alla Cesare

Traditional Ceasar salad

Insalata Caprese

Diced tomatoes, fresh mozzarella, red onions, fresh basil, and oregano tossed in olive oil

Tortellini in Brodo

Cheese tortellini served in our homemade chicken broth

Zuppa del Giorno

Chef's daily soup selection

Zuppa Tomato Basil

Creamy tomato basil soup made to order

Spaghetti alla Bolognese

Spaghetti tossed in our traditional meat sauce

Penne alla Vodka

Penne served with chicken in a creamy vodka tomato sauce

Penne alla Medici

Penne tossed with chicken, artichokes, capers and sundried tomatoes in olive oil

Penne alla Rustica

Penne tossed with Italian sausage, yellow and orange peppers, red onions in a tomato sauce topped with baked cheese

Tortellini alla Panna

Cheese tortellini served with prosciutto ham and peas in a parmesan cream sauce

Fettuccine Monterosso

Fettuccine tossed with chicken in a pesto cream sauce topped with pinenuts

Ravioli di Asiago e Sole Secco Pomodoro

Ravioli filled with asiago, ricotta, sundried tomatoes, pecorino romano, and spices in an olive oil, tomato, garlic and basil sauce

Spaghetti al Diavolo

Spaghetti tossed with shrimp, pepperoncini and crushed red pepper in a creamy tomato sauce

Penne alla Gamberetto

Penne tossed with shrimp, sun-dried tomatoes and mushrooms in a Marsala wine and tomato sauce

Manicotti alla Fiorentina

Pasta rolls stuffed with fresh spinach, ricotta and parmesan cheeses and served in our light tomato and alfredo sauces

Pasta sheets layered with bechamel, tomato sauce, parmesan and meat ragu

Linguini Bosco Mare

Linguini with shrimp, mushrooms, tomatoes, olive oil, basil and spinach

Fettuccine al Salmone

Fettuccine tossed with fresh salmon in a delcate dill cream sauce

Ravioli di Aragosta

Lobster ravioli topped with shrimp in a bisque sauce

Suprema di Pollo

Chicken breasts stuffed with proscuitto ham, spinach, provolone cheese in a light tomato sauce

Pollo alla Chiantigiana

Baked chicken breast topped with sundried tomato pesto, fresh mozzarella and basil

Scaloppine al Marsala

Veal cutlets sauteed with mushrooms in a delicate Marsala wine sauce

Salmone in Umido

Fresh salmon poached in white wine, olive oil, garlic, tomatoes and herbs

Arista al Balsamico

Herb crusted pork loin medallions braised in a balsamic, honey and rosemary sauce

Filetto Mangia

Eight ounces of beef tenderloin grilled to order topped with sliced Portobello mushrooms in a red wine tomato sauce

Pollo Portobello e Mozzarella

Sauteed chicken breasts topped with proscuitto ham, portobello mushrooms and fresh mozzarella in a delicate Marsala wine cream sauce

Parmigiana di Vitello

Breaded veal scaloppine topped with provolone and parmesan cheeses and baked in a light tomato sauce

Scaloppine in Piccata

Veal cutlets sauteed with garlic in a white wine lemon caper sauce

Pettine alla Brandy

Scallops sauteed in a brandy cream sauce

Rosticciana

Roasted pork loin stuffed with Italian sausage, mushrooms and pancetta, served in a rosemary demiglace

Filletto Raffinato

Beef tenderloin sauteed in olive oil and garlic served with cracked peppercorn brandy cream sauce