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ANTIPASTI
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Mixed Organic Field Greens with a wild berry balsamic reduction in a phyllo basket. |
$6 |
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Hearts of Romaine with classic caesar dressing, grilled pancetta and parmigiano shavings. |
$8 |
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Antipasto Aielli served with grilled vegetables, mozzarina soft cheese, prosciutto and melon. |
$9 |
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P.E.I. Musselspan steamed in a traditional herb garlic tomato sauce. |
$10 |
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Radicchio & Arugula Saladwith jumbo Boccocini & tomato slices, vanilla blood orange vinaigrette. |
$10 |
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Grilled Portobello Mushrooms with Woolwich goat cheese crumble. |
$10 |
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Veal Carpaccio thinly sliced seared veal, lemon juice, caper berries, olive oil and parmigiano shavings. |
$11 |
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Strega Shrimps with grainy mustard cream, julienne of crispy vegetable, garnished with shrimp crackling. |
$12 |
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"Trust the Chef" three appetizer sampler. |
$14 |
PASTA
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Homemade Potato Gnocchi in a spicy tomato basil sauce with roasted garlic and zucchini. |
$13 |
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Spaghetti Carbonara in cracked black pepper egg cream with pan sautéed panchetta & red onion. |
$14 |
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Spinach Spaghettini Primavera in a roast garlic light tomato sauce topped with crispy vegetable julienne. |
$15 |
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Sacchetti dumplings filled with herbed chicken in an Alfredo leek cream. |
$15 |
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Rice Fettuccine in an herbed agli olio with sautéed grilled chicken, red peppers & sautéed rapini. |
$16 |
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Rotolo Lasagna with layers of ground veal and mushrooms topped with basil tomato sauce. |
$16 |
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Truffled Lemon Pepper Fettuccine, veal slivers, roasted garlic, twelve hour tomatoes and arugula. |
$17 |
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Penne in a Walnut Pesto, topped with wild boar sausage and baked ricotta cheese. |
$17 |
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Linguini Del Portoin a garlic tomato sauce with steamed mussels, shrimp, calamari & bay scallops. |
$19 |
PIATTO
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Classic Veal Sorentina with mozzarina soft cheese eggplant, plum tomato sauce and mushroom polenta. |
$21 |
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Baked Atlantic Salmon Medallion served with beet couscous and Pico de Gallo topping. |
$24 |
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Roasted Chicken Supreme, sage glazed and stuffed with fontina and asparagus mushroom duxelle. |
$24 |
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Pancetta Wrapped Pork Tenderloin filled with balsamic marinated plums and lentil bean stew. |
$26 |
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Oven Baked Halibut with saffron scented lemon white wine seafood broth, over spaghetti zucchini. |
$27 |
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Grilled 12 oz Veal T-Bone with EVO, roasted mini potato and chili garlic wilted greens. |
$29 |
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Grilled 12 oz Rib Eye Steak served with potato cheese pie and seasonal vegetable. |
$29 |
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Oven Roasted Rack of Lamb crusted with honey pommery mustard, served with garlic mashed potato. |
$30 |
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Seared 7 oz Beef Tenderloin "Aielli" topped with Foie Gras port wine reduction and crispy leeks. |
$32 |
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