Antipasti
Calamaretti alla Sorrentina or Calamaretti al Peperoncino Calabrese 20
Baby calamari sautéed with garlic, hot pepper, tomatoes, olives, pinoli nuts, walnuts, white wine, and raisins OR
Baby calamari sautéed with garlic, hot pepper, olive oil, and white wine
Fagioli All’uccelletto 15
Slow cooked cannellini beans with fresh tomatoes, garlic, extra virgin olive oil and sage
Zucchini ripiene alla Ligure 20
Stuffed zucchini with veal, parsley, and Parmigiano Reggiano
Le Cozze 20
Sautéed PEI mussels with olive oil, celery, garlic, touch of hot pepper, white wine and light tomato broth
La Bufala ((when available)) 20
Imported from the region of Campania in Italy, fresh buffalo Mozzarella
Crocchette di Melenzane alla Calabrese 20
Giorgia’s own Pan fried eggplant croquettes
Insalate
Insalata Mediterranea 14
Tomatoes, cucumbers, red onion, bell peppers, Gaeta olives, oregano, extra virgin olive oil and feta cheese
Insalata di finocchio, arance, bietole e pistachio 14
Fennel salad with oranges, red beets and pistachios over baby arugula served with lemon and olive oil dressing
Insalata di rucola con pere, grana e noci 14
Arugula salad with pears, walnuts, Grana Padano cheese, and balsamic vinaigrette
Carciofi alla griglia 16
Grilled long stem artichoke hearts with arugula, shaved Grana and lemon vinaigrette
Contorni
Zucchine al funghetto 10
Sautéed zucchini with olive oil, garlic, and sage
Scarola Napoletana 12
Sautéed escarole with olive oil, Gaeta olives, pinoli nuts and raisins
Cime di rapa 14 or Spinaci in padella 8
Sautéed broccoli rabe or spinach with olive oil and garlic
Primi
Rigatoni al sugo di calamari 36
Sautéed calamari with garlic, red pepper, cherry tomatoes, and parsley over rigatoni
Bucatini all’ Amatriciana 30
San Marzano plum tomatoes with guanciale, onions, and red pepper over bucatini
Fileja Con zucchine e gamberi 36
Fusilli pasta with zucchini and chopped shrimp
Ravioli fatti in casa- (priced accordingly)
Homemade ravioli of the day
Spaghetti alle vongole 34
Sautéed clams with olive oil, garlic, touch of red pepper over spaghetti
Tagliatelle al Baffo 36
Homemade tagliatelle with eggplant, white onions, cherry tomatoes, chopped shrimp
Penne con salsiccia, nduja e faggioli 36
Homemade hot and sweet sausage, cannellini beans, onions, plum tomatoes, and Pecorino Romano cheese over penne
Gnocchi di spinaci con salsa di taleggio 30
Light cream sauce with white pepper, and Taleggio cheese over homemade spinach gnocchi
Secondi
Merluzzo Nordico o Salmone in padella con salsa di pomodorini 44/42
Pan-seared cod or salmon filet with sauteed cherry tomato sauce
Caciucco alla Livornese 40
Seafood stew with garlic, cod, mussels, shrimp, clams, calamari, hot pepper, and San Marzano tomatoes over spaghetti
Saltimbocca alla Romana 40
Scaloppini of veal topped with prosciutto and sage, served over spinach
Pollo Alla Cacciatora 32
off the bone chicken with olive oil, celery, garlic, onions, carrots and San Marzano tomatoes
Filetto di manzo al porto 54
Grilled filet mignon with port wine prune reduction
“We prepare every dish to order using the freshest ingredients. We appreciate your patience.”
Francesco Panucci, Owner and Chef
Calamaretti alla Sorrentina or Calamaretti al Peperoncino Calabrese 20
Baby calamari sautéed with garlic, hot pepper, tomatoes, olives, pinoli nuts, walnuts, white wine, and raisins OR
Baby calamari sautéed with garlic, hot pepper, olive oil, and white wine
Fagioli All’uccelletto 15
Slow cooked cannellini beans with fresh tomatoes, garlic, extra virgin olive oil and sage
Zucchini ripiene alla Ligure 20
Stuffed zucchini with veal, parsley, and Parmigiano Reggiano
Le Cozze 20
Sautéed PEI mussels with olive oil, celery, garlic, touch of hot pepper, white wine and light tomato broth
La Bufala ((when available)) 20
Imported from the region of Campania in Italy, fresh buffalo Mozzarella
Crocchette di Melenzane alla Calabrese 20
Giorgia’s own Pan fried eggplant croquettes
Insalate
Insalata Mediterranea 14
Tomatoes, cucumbers, red onion, bell peppers, Gaeta olives, oregano, extra virgin olive oil and feta cheese
Insalata di finocchio, arance, bietole e pistachio 14
Fennel salad with oranges, red beets and pistachios over baby arugula served with lemon and olive oil dressing
Insalata di rucola con pere, grana e noci 14
Arugula salad with pears, walnuts, Grana Padano cheese, and balsamic vinaigrette
Carciofi alla griglia 16
Grilled long stem artichoke hearts with arugula, shaved Grana and lemon vinaigrette
Contorni
Zucchine al funghetto 10
Sautéed zucchini with olive oil, garlic, and sage
Scarola Napoletana 12
Sautéed escarole with olive oil, Gaeta olives, pinoli nuts and raisins
Cime di rapa 14 or Spinaci in padella 8
Sautéed broccoli rabe or spinach with olive oil and garlic
Primi
Rigatoni al sugo di calamari 36
Sautéed calamari with garlic, red pepper, cherry tomatoes, and parsley over rigatoni
Bucatini all’ Amatriciana 30
San Marzano plum tomatoes with guanciale, onions, and red pepper over bucatini
Fileja Con zucchine e gamberi 36
Fusilli pasta with zucchini and chopped shrimp
Ravioli fatti in casa- (priced accordingly)
Homemade ravioli of the day
Spaghetti alle vongole 34
Sautéed clams with olive oil, garlic, touch of red pepper over spaghetti
Tagliatelle al Baffo 36
Homemade tagliatelle with eggplant, white onions, cherry tomatoes, chopped shrimp
Penne con salsiccia, nduja e faggioli 36
Homemade hot and sweet sausage, cannellini beans, onions, plum tomatoes, and Pecorino Romano cheese over penne
Gnocchi di spinaci con salsa di taleggio 30
Light cream sauce with white pepper, and Taleggio cheese over homemade spinach gnocchi
Secondi
Merluzzo Nordico o Salmone in padella con salsa di pomodorini 44/42
Pan-seared cod or salmon filet with sauteed cherry tomato sauce
Caciucco alla Livornese 40
Seafood stew with garlic, cod, mussels, shrimp, clams, calamari, hot pepper, and San Marzano tomatoes over spaghetti
Saltimbocca alla Romana 40
Scaloppini of veal topped with prosciutto and sage, served over spinach
Pollo Alla Cacciatora 32
off the bone chicken with olive oil, celery, garlic, onions, carrots and San Marzano tomatoes
Filetto di manzo al porto 54
Grilled filet mignon with port wine prune reduction
“We prepare every dish to order using the freshest ingredients. We appreciate your patience.”
Francesco Panucci, Owner and Chef