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Insalate e Antipasti

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Insalata Patrizia
Tender arugula, grape tomatoes, hearts of palm, pine nuts and avocado, and
lemon- extra-virgin olive oil vinaigrette topped with Parmigiano Reggiano shavings 11

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

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

Carpaccio di Manzo
Thinly sliced Kobe Beef tartare topped with baby arugula and shaved Parmigiano Reggiano,
drizzled with lemon juice and extra virgin olive oil from Umbria 12

Calamari Fritti
Semolina encrusted fried Calamari served with Eggplants Frites and orange-chive aoili 11

Crocchette di Granchio “Maryland Style”
Pan fried lump meat crab cakes made fresh daily with minimal filler, just enough to hold together the crab cakes. Served with red pepper coulis, and a light lemon-curry and caper sauce 15

Primi

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Tortellini Ripieni al Formaggio con Panna, Speck e Piselli
Asiago cheese tortellini in cream sauce with Speck prosciutto and English peas 14

Rigatoni con Ragout di Maiale
Rigatoni pasta with pork ragout braised in Chianti wine 16

Linguine con Vongole e Ceci alla Romana
Linguine with mahogany baby clams and chickpeas sautéed in garlic, rosemary
extra virgin olive oil and white wine sauce 14

Pappardelle con Straccetti di Manzo e Rughetta
Wide egg pasta ribbons with garlic, white wine , thinly sliced sirloin and arugula
finished with balsamic vinegar and shaved Pecorino Romano cheese 15

Gnocchi alla Carbonara
Hand-rolled potato gnocchi in creamy eggs – Pecorino Romano cheese sauce with pancetta 14

Secondi

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Salmone all’Arancia Speziata
Pan Roasted Norwegian Salmon Filet glazed with orange-ginger sauce, accompanied with
roasted potatoes confit and grilled asparagus 16

Tagliata di Manzo con Riduzione di Vin Rosso e Scalogno
Grilled petite tenderloin, with red wine –shallot reduction, accompanied with rosemary potatoes and
baby arugula salad 17

Capesante alla Claudio
Pan seared Scallops with Sambuca reduction served on savory cauliflower
and butternut squash puree served with steamed cauliflower florets 16

“Lamburger” alla Greca
Lamb hamburger topped with goat cheese, arugula and grilled eggplant
served on ciabatta bread with pomme frites 14

Portafoglio di Pollo Farcito con Fontina e Prosciutto
Crispy chicken breast stuffed with Fortina cheese and ham with potato puree and sautéed baby spinach 15

Panini

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Our panini are prepared fresh “to order” and served with a side salad of baby greens and grape tomatoes with our
made-fresh lemon-olive oil vinaigrette. SERVED MONDAY THROUGH FRIDAY

Viva Napoli
Eggplant cutlets, fresh tomato-basil sauce, Pecorino Romano, fresh mozzarella on ciabatta bread 11

Viale Michelangelo
Sliced Grilled chicken, Gorgonzola cheese, grilled Portobello mushroom, and roasted red pepper
served on ciabatta bread 13

Corso Umberto
Grilled eggplant, zucchini, roasted red peppers and asparagus, fresh goat cheese with light basil vinaigrette
on ciabatta bread 12

Piazzetta Capri
Fresh mozzarella, Prosciutto San Daniele, Heirloom tomatoes, on ciabatta bread 11

SIDES
Nutmeg scented sautéed Spinach 4
Grilled Asparagus 5
Potato Confit 4

Pomme Frites with Truffle 4
Eggplant Frites 4
ADD
Grilled chicken breast 5
Grilled jumbo shrimp 4 each

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    • OPEN: 12:00 PM – 10:00 PM

 

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Reservations are available for indoor dining only

“al fresco” Dining is available on a first come, first served basis.

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