Eggplant Rollatini Special
Eggplant with ricotta cheese, plum tomato sauce.
Polpettone Della Nonna Special
Lamb meatballs in a lemon and rosemary sauce.
With oven-roasted cherry tomatoes and basil pesto.
Calamari Fritti Special
Polenta & Portobello Special
Soft polenta, portobello, porcini, and truffles puree with aged balsamic and fresh tomatoes.
Caesar Salad Special
Fettuccine Ai Funghi Special
Home-made fettuccine pasta with mushrooms and truffle oil.
Scaloppini Alla Benny Special
Veal scaloppini topped with broccoli rabe, sun-dried tomato & fontina cheese.
Zuppa di Pescce Special
1/2 lobster, shrimp, calamari, New Zealand mussels, saffron & orzo.
Hanger Steak Special
served sliced with porcini mushrooms and cognac sauce.
Atlantic Sea Bass Special
Seared with black truffle and sun-dried tomato pure.
Eggplant with ricotta cheese plum tomato sauce and parmiggiano.
Salsiccia Di Cinghiale
Wild boar sausage with broccoli di rabe, sun-dried tomatoes, and black olives.
Trippa Alla Fiorentina
Tripe stewed with white wine, rosemary fresh tomato sauce, and parmiggiano.
Polpettone Della Nonna
Lamb meatballs in a lemon and rosemary sauce served with marinated fresh tomatoes.
Fried calamari with spicy tomato sauce.
Carpaccio di Manzo
Thinly sliced raw filet mignon with arugula, shaved parmiggiano, and lemon vinaigrette.
Zuppa di Clams
Clams in a light tomato, garlic, and basil sauce.
Polenta & Portobello
Soft polenta, portobello, porcini, and truffles pure with aged balsamic and fresh tomatoes.
Puff pastry served with shrimp, asparagus, and cherry tomatoes in a light champagne sauce.
Spinach and ricotta dumplings in butter and crispy sage sauce with parmiggiano.
Hearty vegetable soup with swiss chard savoy cabbage and cannellini beans.
Romaine lettuce with croutons and parmiggiano homemade caesar dressing.
Insalata Di Caprino
Baby mixed greens, goat cheese, sun-dried tomato, and olives.
Tre Colore Caterina Salad
Endive, radicchio, arugula, and sliced tomatoes in balsamic vinaigrette, topped with shaved Parmigiano Reggiano.
Rughetta Con Pera Salad
Baby arugula, poached pears, walnuts, portobello, gorgonzola light vinaigrette.
Side of Penne Pomodoro
Side of Spaghetti Pomodoro
Side of Linguini Garlic and Oil
Crespelli Alla Fiorentina
Crepes stuffed with ricotta and spinach baked with besciamella, tomato sauce and parmiggiano reggiano.
Polpettine (small meatballs) of filet mignon, cherry tomatoes and broccoli, garlic, and extra virgin olive oil sauce.
Capellini Tutti Mare
Angel hair pasta with shrimp, little neck clams, and calamari in a mare Chiara sauce.
Black squid ink pasta with rock shrimp, cherry tomatoes, and pesto cream sauce.
Fettuccine ai Funghi
Homemade fettuccine pasta with mushrooms and truffle oil.
Penne pasta with tuscan hearty meat sauce.
Whole Wheat Pasta Primavera
Whole wheat pasta served with fresh vegetables, garlic, and Tuscan extra virgin olive oil.
Plum tomato, basil, and garlic.
Gnocchi al Gorgonzola
Potato dumplings with creamy gorgonzola cheese and rosemary.
Linguine Alla Vongole
Linguine pasta, little neck clams, olive oil, garlic, white wine, and hot pepper flakes.
Rigatoni Alla Vodka
Large tubular pasta in a light tomato sauce, vodka, and a touch of cream.
Ravioli Cuatro Formaggio
Homemade ravioli stuffed with four kinds of cheese, sauteed with creamy cognac sauce, and crushed walnuts.
Polla Alla Toscana
Boneless chicken with hot Italian sausage, rosemary, garlic, hot cherry peppers, and broccoli.
Scaloppini Alla Benny
Veal scaloppini in white wine sauce topped with broccoli rabe, sun-dried tomato & fontina cheese.
Agnello all Chianti
Rack of lamb roasted with mustard herb crust and served with sauteed asparagus and roasted potato in a chianti demi-glace.
Yellow Fin Tuna
Pan-seared, drizzled with soy bean sauce served with sauteed spinach, orange, and fennel salad.
Pounded chicken breast lightly breaded in parmigiano and sauteed with shallots, artichoke hearts, and white wine sauce.
Scaloppini Di Vitello Alla Picatta
Veal scaloppini sauteed with lemon, butter, and capers in white wine sauce.
Veal chop marinated, grilled served with sauteed spinach and wild mushrooms.
Jumbo shrimp served with linguine pasta and scampi sauce.
Filetto di Sogliola Alla Mugnaia
Fillet of sole sauteed in a lemon, garlic, and butter sauce.
Scaloppini Di Vitello Alla Saltimbocca
Veal scaloppini topped with prosciutto, spinach and melted mozzarella in a cognac sauce.
Served sliced with wild mushrooms and cognac sauce.
Jumbo shrimp wrapped in prosciutto, pan-seared and served over broccoli rabe, Tuscan white beans, and plum tomato sauce.
Salmone in Zucchine
Zucchini-potato crusted salmon, with spinach, and potatoes.