Dinner

 salad

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Insalata Romana
Grilled baby Romaine hearts, our Caesar salad dressing, shaved Pecorino Romano,
served with or without marinated white anchovies 9

Insalata Patrizia
Tender arugula, grape tomatoes, hearts of palm, pine nuts and avocado,
lemon-extra-virgin olive oil vinaigrette, Parmigiano Reggiano shavings 12

Insalata di Rape Rosse con Formaggio Caprino
Roasted red and golden beets, baby arugula, orange-vinaigrette,
pistachio encrusted goat cheese croquette 13

Carpaccio di Manzo
Thinly sliced Kobe beef, baby arugula, shaved Parmigiano Reggiano, drizzled with lemon juice
and extra virgin olive oil from Umbria 13

Burrata con Prosciutto e Arugola
Italian mozzarella cheese with a creamy center, Prosciutto di San Daniele, baby arugula,
grape tomatoes and crostini 15

Crochette di Granchio Maryland-Style
Pan fried, lump meat, crab cakes, made with minimal fillers, on red pepper coulis,
and lemon-curry and caper sauce 15

Calamari All’Inzimino
Baby calamari rings and tentacles in a lightly spicy broth with spinach, tomatoes,
garlic, white wine, served with crostini 13

piatti

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Pappardelle al Ragu di Maiale con Ricotta Profumata
Wide egg-pasta ribbons with pork ragout braised in Chianti wine topped with artisanal ricotta quenelle scented with cinnamon and fresh herbs 22

Tortelli di Ricotta e Spinaci con Burro e Salvia
Fresh spinach and artisan ricotta hand-made ravioli in sage-butter sauce,
shaved Parmigiano Reggiano 23

Gnocchi al Tartufo Nero
Hand rolled potato gnocchi in creamy black truffle sauce drizzled with truffle-honey 24

Pappardelle al Sugo di Fegatini di Pollo
Wide egg-pasta ribbons, chicken livers sautéed in Brandy, foie gras 23

Linguine alla Masaniello
Mussels, wild-caught shrimp, calamari, clams sautéed with garlic, olive oil, tomatoes,
zucchini julienne and just a hint of hot red pepper 26

Cavatelli di Ricotta con Aragosta
Hand rolled ricotta cavatelli with claw and knuckle lobster meat
in creamy brandy-tomato sauce 25

secundi

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Saltimbocca alla Romana
Veal tenderloin scaloppine, prosciutto di Parma, sage, white wine and butter sauce,
grilled asparagus, potato confit 26

Galletto Amburghese al Mattone
Lemon-garlic infused Cornish hen grilled flat under the weight of bricks, roasted rosemary-potatoes,
red and yellow peperonata, tobacco powder 23

Costoletta di Maiale al Balsamico con Spatzli
Double-thick pork chop with figs and pears in balsamic reduction, hand-cut spatzli in a light cream sauce, topped with crispy onion strings 28

Gamberi e Capesante al Limoncello
Sautéed wild-caught jumbo shrimp and scallops finished with Limoncello liqueur,
roasted Mediterranean vegetables, sautéed fresh spinach 26

Salmone alla Griglia con Crema di Limone e Aneto
Grilled Faroe Island salmon filet with lemon and dill vellutata, sautéed zucchini and carrot ribbons
with chanterelle mushrooms 26

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  • LUNCH: 11:30am-3:00pm
  • DINNER: Served at 5:00pm - Reservations taken until 8:30pm

Reservations recommended.

RESERVATIONS

Seating is limited and reservations are highly recommended. Please call (508) 747-0015

Gift Certificates

Available in any amount. Please purchase at the restaurant or by phone.

Buon Appetitio