A N T I P A S T I

Grilled Octopus with Ceci Salad and Spicy Mandarin Orange Citronette 12

White Anchovies with Pickled Fennel and Saffron Citronette 8

Steamed Domestic Wild L.N. Clams in a Cherry Pepper and Chive Brodo 11

Calamari Fritto with Fried Lemons and Garlic-Honey Aioli 9

Verdure Fredde (Cold Vegetables) for 2
Eggplant and Chiles, Roasted Red Peppers, Sicilian Olives, Roman Artichokes
Ceci with Balsamic, Beets with Caraway 14

Carmelo Focaccia with Gorgonzola and Caramelized Onions 7.5

Ribollita Tuscan Style Vegetable Soup 5

Baby Red Oak Leaf with Black Olive Blood Orange Citronette and Ricotta Salata 7

Roasted Beets with Fennel, Goat Cheese, Candies Walnuts and Grapefruit Citronette 7

Insalata Casa with Ricotta Salata and Aged Burgundy Wine Dressing 6

Insalata Carmelo with Gorgonzola, Yam Sticks and Basil-Balsamic Vinaigrette 6

Insalata Mista with Mandarin Oranges, Cashews, Gorgonzola and Honey Mustard Vinaigrette 6

Insalata Caesar Romaine Lettuce with Classic Vinaigrette 7

Imported Italian Salumi - Coppa, Mild Sopressata and Speck 7

P R I M I

Spaghetti con Scunghilli with Red Chiles and San Marzano Tomato Sauce 16

Penne Rigate alla Vodka 12 Grilled Wild Gulf Shrimp 22

Risotto alla Milanese with a Grilled 10oz South African Lobster Tail 42

Penne Rigate with Day Boat Scallops in a Gorgonzola Cream Sauce 22

Linguini and Wild Domestic L.N. Clams in a Garlic Brodo or San Marzano Tomato Sauce 15

Penne Rigate con Bottarga in an Aged Goat Cheese Sauce 17

Homemade Ricotta Gnocchi with Rapini and Walt’s Sweet Sausage 16

Bucatini all’Amatriciana with Guanciale, Red Chiles and San Marzano Tomato Sauce 14

Pappardelle Bolognese Slow Cooked Veal, Pork and Pancetta 16

S E C O N D I

Wild North Atlantic Halibut with Artichokes and Tomato Anchovy Sauce 22

Ahi Tuna Peppercorn Encrusted with a Ginger Soy Glaze and Garlic Braised Baby Bok Choy 16

Wild Blue Fish with a Spicy Sausage Crust and Roasted Tomato Risotto 18

Chicken al Mattone “Under the Brick” with Heirloom Tomato Panzanella Salad 15

Veal Saltimbocca with Braised Rapini and Garlic 22

Black Pearl Pork Chop with Cherry Peppers, Cipolline and 21yr Balsamic Reduction 22

Lamb Osso Bucco with Toasted Pine Nut Gremolata 31

Grilled 16oz Prime Sirloin Steak with Cubanelle peppers, Red Onion Pickles and Salsa Verde 32

Filet Mignon con Ricotta Gnocchi and Smoked Bacon, Gorgonzola Crust and Sage Pesto 31

Grilled 20oz Angus Beef Rib Eye with a Sea Salt Rub and Rosemary Roasted Potatoes 36

C O N T O R N I

Brussels Sprouts with Pancetta and Thyme 5

Roasted Fingerling Potatoes with Rosemary 5

Braised Rapini with Garlic 5

We cook with trans fat free products
18% service charge on parties eight or more