Antipasti
A great meal is like a magnificent concert and the antipasto course is the first movement.
Cozze Scoppiate 10
Fresh mussels sautéed with garlic, olive oil, parsley, a splash of white wine and a touch of tomato paste, served with fresh lemon on the side
Calamari Fritti 10
Tender calamari lightly floured and pan-fried to a crispy golden brown, served with fresh lemon and marinara sauce on the side
Antipasto Freddo 12
Paper-thin slices of prosciutto ham, sopresata salami, bocconcini mozzarella cheese, eggplant caponata, artichokes, mixed olives, orange slices, pecorino-romano cheese, roasted red peppers, all drizzled with fresh basil oil
Antipasto di Melenzane 10
Grilled eggplant marinated in extra virgin olive oil, served with roasted red peppers, mixed olives, fresh mozzarella cheese, drizzled with fresh basil oil
Fritto Misto 10
Generous portion of calamari and one jumbo shrimp lightly floured and pan-fried to a light golden brown, served with fresh lemon and marinara sauce on the side
Clams Oreganata 10
Little-neck clams sautéed with garlic, olive oil, oregano, a splash of white wine and a touch of tomato paste, topped with toasted bread crumbs (seasoned with slivered almonds and pine nuts), fresh lemon on the side
A great meal is like a magnificent concert and the antipasto course is the first movement.
Cozze Scoppiate 10
Fresh mussels sautéed with garlic, olive oil, parsley, a splash of white wine and a touch of tomato paste, served with fresh lemon on the side
Calamari Fritti 10
Tender calamari lightly floured and pan-fried to a crispy golden brown, served with fresh lemon and marinara sauce on the side
Antipasto Freddo 12
Paper-thin slices of prosciutto ham, sopresata salami, bocconcini mozzarella cheese, eggplant caponata, artichokes, mixed olives, orange slices, pecorino-romano cheese, roasted red peppers, all drizzled with fresh basil oil
Antipasto di Melenzane 10
Grilled eggplant marinated in extra virgin olive oil, served with roasted red peppers, mixed olives, fresh mozzarella cheese, drizzled with fresh basil oil
Fritto Misto 10
Generous portion of calamari and one jumbo shrimp lightly floured and pan-fried to a light golden brown, served with fresh lemon and marinara sauce on the side
Clams Oreganata 10
Little-neck clams sautéed with garlic, olive oil, oregano, a splash of white wine and a touch of tomato paste, topped with toasted bread crumbs (seasoned with slivered almonds and pine nuts), fresh lemon on the side