Traditional Cheese Pizza

Fresh tomato sauce and mozzarella.

Molto Marotta Pizza

Pesto, artichoke hearts, roasted red peppers, tomatoes, spinach, and mozzarella.

Il Greco Pizza

Kalamata olives, feta cheese, plum tomatoes, red onions, mushrooms, and basil.

Rustica Pizza

Sun-dried tomato pesto, roasted eggplant, roasted garlic, roasted red peppers, and mozzarella.

Melanzane Pizza

Roasted eggplant, portobello mushrooms, sun-dried tomatoes, red onion, roasted garlic, and feta cheese.

Margherita Pizza

Diced plum tomatoes, fresh mozzarella, basil, and extra virgin olive oil.

Fried Artichokes

Tender artichoke hearts, lightly battered and fried to a golden brown.

Bresaola

Thinly sliced air-cured beef with fresh arugula and shaved Parmigiano Reggiano.

Calamari

Lightly floured and sauteed with fresh spinach and plum tomatoes.

Mussels

Prince Edward Island mussels steamed with fennel and tomatoes in brodo.

House Salad

Baby field greens with seedless cucumbers, grape tomatoes.

Arugula Salad

Arugula dressed in balsamic vinaigrette, with goat cheese, fresh berries, toasted pine nuts, and roasted pearl shallots.

Caesar Salad

Romaine hearts tossed with caesar dressing, croutons and parmigiano reggiano cheese.

Beet Salad

Baby field greens tossed in a blood orange vinaigrette, with roasted beets, candied walnuts, and gorgonzola cheese.

Pappardelle Bolognese

Pappardelle pasta with top round veal, mild Italian sausage, ground beef sirloin in a red wine tomato sauce.

Rosetto

Gnocchi dumplings with sausage and roasted red peppers in a tomato cream sauce.

Lobster

Sauteed lobster with spinach and plum tomatoes in a vermouth cream sauce, tossed with fresh spinach and egg fettuccine.

Carbonara

Penne pasta with Prosciutto and baby peas in a Parmigiano cream sauce.

Puttanesca

Spaghetti in a spicy tomato sauce with anchovies, Kalamata olives, and capers (anchovies are the heart of this dish – no substitutions).

Lugano

Linguine with smoked salmon, plum tomatoes and spinach in a tomato cream sauce.

Pompeii

Penne pasta tossed with roasted eggplant and marinara topped with ricotta cheese.

Shrimp Gremolata

Linguine with gulf shrimp in a lemon, white wine, and garlic sauce.

Breaded Chicken Breast Parmesan

Breaded chicken breasts topped with marinara and mozzarella and baked.

Marsala

Veal Scallopini sautéed in sweet marsala wine with mushrooms and fresh herbs.

Florentine

Sauteed chicken breasts with a spinach and white wine cream sauce.

Saltimbocca

Veal Scallopini with Prosciutto and sage in a white wine sauce.

Picatta

Lightly battered chicken breasts in lemon and white wine sauce with capers and artichoke hearts.