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State Directory- A traditional Italian meal starts with something to nibble on, called an antipasto, which translates into English as "before the meal."
- Neapolitan Pizza Classico Margherita$14.00Crushed tomato sauce, fresh mozzarella, fresh basil and olive oil.
- Neapolitan Pizza di Parma$17.00Crushed tomato sauce, fresh mozzarella, prosciutto di parma, grated parmesan, fresh arugula.
- Neapolitan Pizza di Genovese$17.00Pesto sauce made from pine nuts, parmesan, fresh basil and olive oil, topped with fresh mozzarella and plum tomatoes.
- Insalata Caprese$15.00Layers of fresh mozzarella, tomatoes and basil with olive oil, sea salt, fresh ground pepper and balsamic reduction.
- Vegetariano Misto$14.00A mixed platter of olives, marinated artichoke, pickled vegetables and roasted red peppers.
- Taglieri$17.00A traditional offering of cured meats and cheeses served with fig preserves and crusty bread.
- In Italy, pasta is a first course, or primo, served as an appetizer, not as the main event. Soup, rice, and polenta are the other options for the primo.
- Tagliatelle al Ragù$17.00Fresh wide flat egg noodles dressed with a slow cooked tomato meat sauce comprised of ground veal, beef and pork.
- Cappellacci di Zucca$17.00Butternut / pumpkin squash filled ravioli formed in the shape of a straw hat worn by farmers of the region tossed with butter, fresh sage and grated parmesan.
- Paglia e Fieno$17.00English translation "straw & hay", green spinach and yellow egg noodles tossed with a mix of crispy diced prosciutto ham and sweet peas in a light garlic Parmesan cream with cracked black pepper.
- Risotto Milanese$17.00Arborio rice sauteed with a soffrito of onions and butter then finished with stock, saffron and parmesan till smooth and creamy with a slighty undercooked al dente center.
- Ribollita Toscano$14.00Classic Tuscan regional stew of onions, carrots, celery, potatoes, beans, cabbage, leek, zucchini, crushed tomato and thyme served with crusty bread.
vegan
- The main course is called il secondo, or the second course. Chicken, meat, or fish are the usual choices, and portions are generally small. These main courses are usually fairly simple, especially if a rich pasta or rice dish precedes them.
- Tonno alla Ghiotta$19.00Tuna steak seared rare and topped with a rustic sauce of chopped olives, capers and tomatoes with fresh basil in olive oil.
- Saltimbocca di Pollo alla Romana$17.00Thin cutlets of chicken topped with prosciutto, fontina cheese and fresh sage finished with a sweet vermouth butter sauce.
- Cotoletta a Orecchio$15.00Tenderized pork cutlets coated with a mixture of breadcrumbs, herbs, Parmesan and lemon zest pan fried in olive oil.
- Pollo alla Liguria$17.00Thin cutlets of chicken sauteed with white wine, artichokes, tomatoes, olives, garlic and basil.
- A platter of vegetables usually accompanies the main course. This side dish highlights the simple goodness of the vegetable. The word contorno loosely translates as "contours" and refers to the fact that the vegetable course helps shape and define the meal.
- Tuscan Cannelini Beans$8.00Stewed in olive oil with crispy pancetta bacon, fresh cracked pepper, garlic, sun-dried tomato, lemon and rosemary. (served cold)
- Pan Roasted Seasonal Vegetables$8.00Seasoned with fresh rosemary and thyme.
vegan
- Stewed Mushrooms$8.00Button mushrooms stewed in a delicately sweet garlic cream with fresh thyme.
vegetarian
- A dolce (or sweet) ends a traditional Italian meal.
- Tiramisu$9.00Ladyfingers dipped in coffee liqueur, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.
- Cannoli$7.00Crisp cannoli cookie shell filled with Amaretto cream, chocolate chips and almonds.
- Gelato$5.00Italian style ice cream made in house. Selections vary daily.