HOLIDAY MENU

The Holiday Menu temporarily replaces the regular dinner menu from December 18th - January 1st.

• • Antipasti

  • Calamari Fritti

    13.00

    Tender flash fried squid, served with our house made Marinara and Pepe Dolce sauce

  • Ahi Tuna Tartare

    16.00

    Red onion, habanero sauce, ginger, Sriracha, sweet soy and sesame seeds

  • Smoked Salmon Carpaccio

    15.00

    Norwegian salmon, sweet red onion, capers, goat cheese, dill aioli, caviar, arugula, and infused oil

  • Escargot Antonio

    12.00

    Chef's specialty, shallots, cremini mushrooms, roasted red peppers, garlic, herbs, in a fresh tomato cream sauce

  • Crab Stuffed Mushrooms

    14.00

    Baked Au Gratin with Fontina and Parmigiano cheese

  • Carpaccio di Manzo

    14.00

    Dijon sauce, capers, sweet onions, arugula, Padana parmesan, infused oil

  • Antipasto Misto for Two

    15.00

    An array of meats, cheeses, olives, and vegetables

  • Carciofini Alla Romana

    13.00

    Baby whole artichokes stuffed with herbed mascarpone cheese, parmesan encrusted, Asiago cream sauce

  • Gemma’s Wrapped Shrimp

    16.00

    Bacon wrapped shrimp, asparagus, goat cheese, roasted pepper sauce

  • Eggplant Rollatine

    11.00

    A Naples specialty, fried parmesan eggplant, rolled with our homemade ricotta, mozzarella and basil, baked with tomato sauce

  • Zuppe & Insalate

    *Add to any salad: Blackened Salmon 8.00 Tuna 9.00 Chicken 6.00 Steak 8.00 Shrimp 8.00

  • Italian Wedding Soup

    7.00

    A Tuscan favorite, chicken, spinach, meatballs, parmesan and Acini Di Pepe pasta

  • Insalata di Spinaci

    13.00

    Boiled eggs, mushrooms, walnuts, goat cheese, pickled onions, apples, strawberries, truffle raspberry

  • Pasta e Fagioli

    7.00

    Nonna’s classic, with orzo pasta

  • Insalata Caprese

    14.00

    Local ripe tomatoes, burrata mozzarella, roasted red peppers, Bermuda onions, kalamata olives, infused oil, and drizzled aged balsamic

  • Insalata Caesar

    10.00

    Hearts of romaine, house made Caesar dressing, shaved parmesan and rustic croutons

  • Melon and Arugula

    12.00

    Melon, arugula, feta, red onion, shaved parmesan, champagne mint vinaigrette

  • Fresh Pasta

  • Gnocchi Pugliese

    23.00

    Handmade potato pasta, crispy pancetta, porcini mushrooms, roasted tomatoes, peas, chicken, with Asiago cheese sauce

  • Rigatonacci alla Vodka

    21.00

    Handmade pasta filled with herbed ricotta, tossed with crispy pancetta, sausage, and peas in an Asiago Vodka cream sauce

  • Lobster and Truffle Mac & Cheese

    26.00

    Homemade cavatelli, Maine lobster chunks, white truffle, shiitake mushrooms, and peas in our asiago cheddar cheese sauce, toasted with Italian crumbs

  • Cavatelli Bada Bing

    26.00

    Our handmade ricotta cavatelli, flambéed inside Padana parmesan wheel, with San Daniele prosciutto, tomatoes, basil, and vodka (table side when possible).

    Watch the making of our famous and delicious Bada Bing

  • Shrimp Scampi

    24.00

    Shrimp sautéed with garlic, fire roasted tomatoes, capers and artichokes, in a white wine lemon sauce over linguini.

  • Pappardelle Giuliana

    26.00

    Seared scallops, sweet peas, mushrooms, fresh roma tomatoes, and baby spinach, on our
    roasted red pepper and garlic madeira sauce.

• • Chef's Selections

    Served with your choice of soup or salad

  • Chilean Sea Bass

    38.00

    Marechiaro Pan seared with fresh scallops, capers in a basil garlic tomato sauce

  • Zuppa di Pesce

    28.00

    An amazing combination of mussels, clams, shrimp, scallops, calamari, and chef’s catch in our marinara sauce over linguini

  • Roasted Duck all ‘Arancia

    30.00

    Crispy half duck, apple - craisin stuffing and Gran Marnier sauce

  • Stuffed Lobster Tail

    47.00

    10oz tail stuffed with colossal crab meat, scallops, and shrimp with drawn butter

  • White Truffle Sacchettini

    42.00

    Purse shaped pasta filled with white truffles and provolone cheese, lobster, scallops, fresh tomatoes, mushrooms, and spinach in a basil Asiago cream sauce

  • Other Favorites

  • Eggplant Parmigiana

    20.00

    A classic done Capri style, with spaghettini pomodoro

  • Veal or Chicken Parmigiana

    Veal 25
    Chicken 22

    Romano breaded, pomodoro sauce, mozzarella, with spaghettini

  • Veal Al Limone or Marsala

    26.00

    Limone with artichokes, capers, lemon wine. Or Marsala with mushrooms and prosciutto, served with chef‘s market vegetables

  • Chicken Al Limone or Marsala

    23.00

    Limone with artichokes, capers, lemon, wine. Or Marsala with mushrooms and prosciutto served with market fresh vegetables

  • Veal Saltinbocca Cosa Nostra

    27.00

    Milk fed veal, prosciutto San Daniele, shallots, mushrooms, Fontina cheese, in a sage butter sauce with wilted spinach

  • Cedar Plank Salmon

    27.00

    Roasted pepper Madeira sauce with asparagus and blue crab

  • Lobster Cioppino

    45.00

    10 oz. cold water tail, mussels, clams, shrimp, in a spicy marinara tomato broth over linguini.

  • Gratzzi Grille

  • Filet Mignon

    6oz. 26.00
    8oz. 32.00

    8oz grilled finished with a Portobello mushroom and Barolo demi, four cheese mashed potatoes

  • Cast Iron Porterhouse

    46.00

    22oz aged beef, Chef suggests medium rare, topped with colossal blue crab meat, 3 grilled shrimp, white wine garlic herb butter, grilled asparagus, and truffle mashed potatoes

  • Rack of Lamb

    37.00

    New Zealand rack, mustard-herb en-crusted, Dijon rosemary demi, four cheese mashed

  • Kurobuta Pork Chop

    29.00

    12 oz. center cut pork chop of simply the best all natural pork available, crispy pork belly,
    mushrooms, bacon wrapped asparagus, in our roasted red pepper Madeira sauce.

  • Veal Chop Caprese

    44.00

    140z milk fed chop, pounded and grilled, topped with arugula, tomato salad, fresh mozzarella, infused oil, basil, and oak aged balsamic vinegar

  • Cast Iron Ribeye

    38.00

    14 oz cut, Chef recommends medium rare, classic pizzaiola sauce on side, garlic, tomatoes, olives, capers, and basil