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Friday, September 10, 2010
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Printable_Lunch_Menu.pdf

Printable_Dinner_Menu.pdf

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Open

Lunch:

Monday to Saturday

11:00 am to 3:00 pm

Dinner:

Monday to Thursday

5:00 pm to 9:00 pm

 

 

Friday to Saturday

5:00 pm to 9:30 pm

 

 

 

 


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Pasta

    
Roasted eggplant, chopped Roma tomatoes, smoked mozzarella and fresh sweet basil tossed with corkscrew pasta. Topped with grated cheese.
   
Cavatappi
    
Baby clams, mussels or both sauteed with garlic and oil in a red or white sauce, tossed with spaghetti.
   
Vongole or Cozze alla Posillipo
    
Sauteed garlic, oil, parsley, chopped Roma tomato and anchovies tossed with spaghetti. (Anchovies optional).
   
Napoletana
    
Porcini mushrooms, sweet Italian sausage, basil parsley, and rigatoni tossed in a tomato cream sauce, topped with grated cheese.
   
Rigatoni Boscaiola
    
Penne pasta tossed with butternut squash, chopped Roma tomato, garlic, oil & grated cheese.
   
Zucca
    
Sauteed broccoli rabe and sausage with garlic, olive oil and parsley, tossed with spaghetti.
   
Vesuvio
    
Breaded chicken cutlet topped with marinara sauce and mozzarella cheese, then oven baked. Served with pasta.
   
Chicken Parmigiana
    
Penne pasta tossed in a spicy marinara sauce, topped with grated cheese.
   
Penne Arrabbiate
    
Breast of chicken, garlic, prosciutto, roasted fennel, fresh spinach and grape tomatoes tossed with gemelli pasta, topped with grated cheese.
   
Pazzo Pasta
    
Shrimp sauteed with olive oil, garlic, olives, capers and anchovies in a spicy marinara sauce tossed with spaghetti. (Anchovies optional)
   
Gamberi Alla Puttanesca
    
Lobster filled ravioli, asparagus, grape tomatoes and fresh lobster meat tossed in a lobster cream sauce with fresh basil.
   
Agnolotti
    
Penne pasta, garlic, and vodka tossed with plum tomato and a splash of cream.
   
Penne Alla Vodka


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