Three Rustic Courses for 19.99
Antipasti
Eggplant Milanese
Light Panko crusted cutlets, sun dried tomato pesto, fresh basil risotto.
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Simple Garden Salad
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Cippolini al Forne
"French Onion" soup with sherry/merlot reduction, focaccia croûtons, Gruyère and asiago cheese.
Primi Piatti
Chicken ala Vodka
Grilled chicken breast served over our signature vodka sauce with prosciutto, peas and rigatoni pasta.
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Pork Chops "Calabrase"
Served over a ragu of onions, peppers, chilies and potatoes in a garlic wine sauce.
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Sole "Francaise"
Served over sautéed spinach, with potato delgiorno and lemon beurre blanc.
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Vongole en Brodo
Top neck clams simmered in a spicy wine sauce with fresh tomato and baby spinach, served over spaghetti.
Dolce
Creme Brulee del Giorno
Sweet and creamy custard served with a "burnt" sugar top. Ask your server for today's flavor.
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Cannoli
Crispy pastry filled with sweet ricotta and chocolate chips. | | Three Gourmet Courses for 29.99
Antipasti
"Mediterranean" Shrimp
Sautéed in EVOO with plum tomato, olives, artichoke hearts and fresh basil.
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Caesar or Olivia Salad
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Rigatoni Bolognese
Classic ragu of bologna, slow braise of pork, veal, beef and pancetta in a tomato cream.
Primi Piatti
Chicken and Shrimp "Carbonara"
Chicken medallions sautéed with gulf shrimp in asiago cream sauce with pancetta, peas and rigatoni.
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CAB NY Strip Steak
Served with roasted garlic demi-glace, zucchini "fritto" and red wine stained risotto.
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Veal "Calabrase"
Ragout of onions, peppers, chilies and potatoes in a garlic wine sauce.
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Day Boat Scallops & Shrimp "Scampi"
Sauce of roasted red peppers, garlic, fresh herbs and chardonnay, served over saffron and mascarpone risotto.
Dolce
Tiramisu
Espresso soaked lady fingers layered with mascarpone cheese cocoa.
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Molten Chocolate Gateau
Rich chocolate cake with a warm liquid center. |
Dinner Menu
Antipasti
Eggplant "Milanese" ~ 5
Light Panko crust, sun-dried tomato pesto crema, fresh basil risotto Slow Braised Tripe ~ 7
Spicy Pomodoro ragu of the best gently braised honey comb tripe around, or so we've been told Calamari "Fritto" ~ 8
"Flash" fried and tossed in balsamic-mascarpone vinaigrette, served with tow dipping sauces
Jumbo Lump Crab Portabello ~ 12
With Layered with roasted red peppers, spinach, and provolone cheese, and napped with roasted garlic demi-glace Grilled Margherita Pizza ~ 8
Frsh mozzarella di Bufalo, lotsa basil, Oven dried Roma tomatoes Tempura Fried Lobster Tail ~ 15
Assorted dipping sauces, soy linguine "Lo Mein" "Mediterranean" Shrimp ~ 10
Sauteed in EVOO with plum tomato, olives, artichoke hearts and fresh basil Kobe Meatball "Parmigiano" ~ 7
Baked in our signature marinara with Asiago and Parmigiano Reggiano Antipasto "Freddi" ~ 15
Cold
A plethora of imported cured meats and cheeses, "Insalata Romana", and assorted aiolis, served on a rustic bread board
Zuppa e Insalata Cippolini al Forne ~ 5
"French Onion" soup with sherry-merlot reduction, focaccia croutons, Gruyere, adn Asiago cheese
Ceasar ~ 5
Romaine hearts, focaccia crouton, Kalamata olives, Parmesan tuiles, lemon-garlic emulsion Olivia's Salad ~ 5
Mixed greens, candied walnuts, craisins, orange citronette, and a shower of "Maytag" bleu cheese House Made Mozzarella "Caprese" ~ 6
Roma tomatoes, balsamic-honey reduction, and fresh basil oil Grilled Romaine Heart ~ 6
Stuffed with roasted red peppers and gorgonzola, drizzled with balsamic vinaigrette
Contorni Spicy eggplant caponata ~ 4 Mascarpone Polenta ~ 4 Wild mushroom risotto with white truffle oil ~ 8 Garlicky Spinach ~ 4
Pasta
Served with petite garden salad Ricotta Gnocchi ~ 14
Fricassee of fresh tomato, spinach, wild mushrooms, fresh mozzarella, and Pinot Gris
"So good you'll Blush" Vodka Sauce ~ 12
Tomato cream sauce with sweet peas, shaved prosciutto, and Mezzi Rigatoni Kobe Beef Meatballs and Spaghetti ~ 16
"Alta Cucina" tomato Marinara, fried garlic, fresh basil, Parmigiano Reggiano Pappardelle alla Bolognese ~ 16
Classic ragu of Bologna, slow braise of pork, veal, beef, and pancetta, in a tomato ceam Frutti di Mare alla "Bolognese"~ 24
Shrimps, scallops, and lump crab, sambucca crema, Roma tomatoes, saffron taglietelle Pescatore Fra Diavlo ~ 32
Lobster tail, shrimp, clams, calamari, simmered in a spicy Pomodoro broth, served over Red Pepper fettuccine
Prima Piatti
Entrees are accompanied by a petite garden salad
Di Mare
Day Boat Sea Scallops and Gulf Shrimp "Scampi" ~ 22
Sauce of roasted red peppers, garlic, fresh herbs, and chardonnay, served over saffron and mascarpone risotto Yellow Fin Sole "Francaise" ~ 18
Egg dipped, bathed in a delicate lemon beurre blanc, served with sauteed spinach and potato del giorno
Pan Roasted Lobster Tail ~ 32
Laced with a colossal lump crab and champagne beurre fondue, served with vegatable and potato del giorno
Terre e Bosco
Boneless Pork Chops "Calabrase" ~ 18
Served with a spicy ragu of onions, peppers, chilies, and potatoes in a garlic-wine sauce CAB Filet Mignon ~ 30
Gorgonzola "fritto", wild mushroom bordelaise, and chef's choice vegetable and potato Sicilian Marinated NY Strip Steak ~ 26
Roasted garlic demi-glace, zucchini "fritto", red wine stained risotto
Pollo e Vitello
"Marsala"
Wild mushroom and Sicilian wine demi-glace, served with vegetable and potato del giorno
Chicken 15 or Veal 20~
"Calabrase"
Ragu of onions, peppers, chilies, and potatoes in a garlic-wine sauce
Chicken 15 or Veal 20~
"Picatta"
Giant caper berries, fresh lemon, and chardonnay beurre blanc, served with vegetable and potato del giorno
Chicken 15 or Veal 20~
"Parmigiano"
Lightly breaded and pan-fried, topped with marinara and fresh mozzarella, and served with a nest of spaghetti
Chicken 18 or Veal 23~
Chef/Proprietor: Rob Musto
1/26/10
*Consuming raw or uncooked meat, fish, or dairy products may increase the risk of food borne illness
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