SPRING MENU 2009
INSALATE E ANTIPASTI
SALADS AND APPETIZERS
Rughetta baby arugula, Gorgonzola, green apple, almonds, Moscato vinaigrette 8.95
Stagionale fresh mozzarella, tomato, basil, olives, red onions and pine nuts 9.95
Rughetta baby arugula, Gorgonzola, green apple, almonds, Moscato vinaigrette 8.95
Stagionale fresh mozzarella, tomato, basil, olives, red onions and pine nuts 9.95
Campo organic mixed greens, tomato, Belgian endive and balsamic vinaigrette 7 .50
Carpaccio di vitellone veal carpaccio ,lemon, arugula, Parmigiano and truffle oil 10.95
Fonduta Valdostana Fontina fondue , bread chunks and green apple 7.95/per
Carciofi marinated roasted artichokes hearts, garlic, pine nuts and basil oi 9.95
Affettati misti Italian salumi and cured meats & giardiniera (add cheese +$3) 7.95/per
Asparagi al Bagna cauda grilled asparagus, bread crumbs and Bagna Cauda 9.95
Cozze PEI mussels, fresh tomato, garlic, parsley & white wine & crostoni 8.95 / 14.95
PRIMI
RISOTTI & PASTE
Risotto di montagna porcini dust, Fontina, onions and white wine 15.95
Carciofi marinated roasted artichokes hearts, garlic, pine nuts and basil oi 9.95
Affettati misti Italian salumi and cured meats & giardiniera (add cheese +$3) 7.95/per
Asparagi al Bagna cauda grilled asparagus, bread crumbs and Bagna Cauda 9.95
Cozze PEI mussels, fresh tomato, garlic, parsley & white wine & crostoni 8.95 / 14.95
PRIMI
RISOTTI & PASTE
Risotto di montagna porcini dust, Fontina, onions and white wine 15.95
Pappardelle rabbit ragu and fava beans 15.95
Spaghettoni fresh homemade spaghetti with tomato sauce and fresh basil 12.95
Lasagna Valdostana pasta sheets, veal ragu, béchamel, Fontina and tomato sauce 15.95
Gnocchi alla bava homemade potato dumplings with porcini flavoured Fontina fondue 14.95
Lasagnette whole wheat pasta sheets, béchamel, grilled asparagus, Swiss chard, ,
served with green pea veloute 15.95
Spaghettoni fresh homemade spaghetti with tomato sauce and fresh basil 12.95
Lasagna Valdostana pasta sheets, veal ragu, béchamel, Fontina and tomato sauce 15.95
Gnocchi alla bava homemade potato dumplings with porcini flavoured Fontina fondue 14.95
Lasagnette whole wheat pasta sheets, béchamel, grilled asparagus, Swiss chard, ,
served with green pea veloute 15.95
Taglierini fresh homemade pasta, tossed with shrimp, basil- almond pesto, chopped tomato and nuts 16.95 Pennete penne, braised lamb ragu and chopped sun dried tomato 14.95
Linguine mussels, zucchini, saffron, garlic, wine and crushed red chili 15.95
Fettuccine porcini flavored braised veal ragu and a touch of tomato sauce 15.95
Cavatelli roasted Italian sausage, broccoli rabe and roasted tomato 14.95
Agnolotti dal plin baby ravioli filled with roasted veal, cacciatorini salame, spinach
and Grana cheese served in a light reduced consommé 15.95
Fussili al pepperonata corkscrew shaped pasta, bell peppers, onions, capers
and shaved aged ricotta 14.95
CONTORNI
SIDES
Broccoli di rape sautéed with garlic & oil 4.95
Polenta concia fresh polenta with Fontina cheese 4.95
Piselli e pancetta green peas and bacon 4.95
Bietole saltate fresh Swiss chard sautéed with garlic and oil 5.95
Fave fava beans, almonds, garlic and oil 5.95
Pepperonata bell peppers stewed with onions and capers 5.95
PIZZE
INDIVIDUAL 10” ROUND
Margherita fresh mozzarella, tomato sauce and basil 10.95
Napoletana tomato sauce, low moist mozzarella, anchovy and olives 10.95
Tirolese mozzarella, Grana and Speck, topped with fresh arugula 11.95
Bianca ricotta, Gorgonzola and Grana drizzled with truffle infused oil 10.95
Diavola mozzarella, tomato sauce and spicy sopressata 11.95
Capricciosa mozzarella, tomato sauce, artichokes and Mortadella 11.95
CARNE & PESCE
MEAT & FISH
Pollo alla senape chunks of chicken sautéed with mustard, wine and tarragon 17.95
Milanese breaded veal cutlet topped with a salad of arugula and shaved Grana 19.95
Scaloppine al limone veal scaloppine sautéed with lemon, capers and mint 18.95
Cosciotto di agnello roasted leg of lamb, Marsala, rosemary and garlic 19.95
Coniglio al forno roasted rabbit and potato served over sautéed Swiss chard 19.95
Salmone broiled salmon fillet served with roasted potato and grilled asparagus 18.95
Trota almond crusted filet of Rainbow trout served with mixed greens 19. 95
Menu inspired by the cuisine of Val d’Aosta & Piemonte
Executiv Chef Dan Nistorescu
Linguine mussels, zucchini, saffron, garlic, wine and crushed red chili 15.95
Fettuccine porcini flavored braised veal ragu and a touch of tomato sauce 15.95
Cavatelli roasted Italian sausage, broccoli rabe and roasted tomato 14.95
Agnolotti dal plin baby ravioli filled with roasted veal, cacciatorini salame, spinach
and Grana cheese served in a light reduced consommé 15.95
Fussili al pepperonata corkscrew shaped pasta, bell peppers, onions, capers
and shaved aged ricotta 14.95
CONTORNI
SIDES
Broccoli di rape sautéed with garlic & oil 4.95
Polenta concia fresh polenta with Fontina cheese 4.95
Piselli e pancetta green peas and bacon 4.95
Bietole saltate fresh Swiss chard sautéed with garlic and oil 5.95
Fave fava beans, almonds, garlic and oil 5.95
Pepperonata bell peppers stewed with onions and capers 5.95
PIZZE
INDIVIDUAL 10” ROUND
Margherita fresh mozzarella, tomato sauce and basil 10.95
Napoletana tomato sauce, low moist mozzarella, anchovy and olives 10.95
Tirolese mozzarella, Grana and Speck, topped with fresh arugula 11.95
Bianca ricotta, Gorgonzola and Grana drizzled with truffle infused oil 10.95
Diavola mozzarella, tomato sauce and spicy sopressata 11.95
Capricciosa mozzarella, tomato sauce, artichokes and Mortadella 11.95
CARNE & PESCE
MEAT & FISH
Pollo alla senape chunks of chicken sautéed with mustard, wine and tarragon 17.95
Milanese breaded veal cutlet topped with a salad of arugula and shaved Grana 19.95
Scaloppine al limone veal scaloppine sautéed with lemon, capers and mint 18.95
Cosciotto di agnello roasted leg of lamb, Marsala, rosemary and garlic 19.95
Coniglio al forno roasted rabbit and potato served over sautéed Swiss chard 19.95
Salmone broiled salmon fillet served with roasted potato and grilled asparagus 18.95
Trota almond crusted filet of Rainbow trout served with mixed greens 19. 95
Menu inspired by the cuisine of Val d’Aosta & Piemonte
Executiv Chef Dan Nistorescu
