Starters
BRUSCHETTA
house-made bread toasted in the brick oven, diced tomato, basil, garlic, extra virgin olive oil VGN
make it “Caprese” +5 15
CAULIFLOWER AU GRATIN
classic bechamel, dusted with Parmigiano Reggiano, broiled in the brick oven VGT 16
PRAWNS DIAVOLA
five prawns wrapped in spicy soppressata salame, roasted in our
brick oven with Parmigiano Reggiano & garlic, creamy-Dijon dip GF 20
BURRATA & BEETS CAPRESE
creamy mozzarella served with heirloom brick oven roasted beets, roasted garlic, fresh basil, extra virgin olive oil GF, VGT 19
CHARCUTERIE & FRITTELLE
Prosciutto do Parma, Soppressata Calabrese, Mortadella al Pistacchio, Coppa Piacentina, served with deep fried pizza dough & a dallop of stracciatella. Nice to share! 28
MARINATED OLIVE
Mediterranean olives with calabrese pepper, garlic, & oregeno VGN 8
Salads and Soups
+ CHICKEN 9 | MOZZARELLA 6 | preserved TUNA 6 | SALMON 18 | FOUR PRAWNS 12
GARDEN SALAD
greens, arugula, cherry tomatoes, carrots, celery, olives, vinaigrette GF VGN 10/14
CAESAR
romaine, house-made croutons, shaved Parmigiano Reggiano, anchovies, classic Caesar Cardini’s dressing 17
CONTADINA
greens, arugula, pears, candied walnuts, crumbled gorgonzola,
Modena balsamic reduction GF VGT 16
SANTA CROCE
greens, arugula, celery, carrots, Parmigiano Reggiano, feta,
toasted hazelnuts, citronette dressing GF VGT 16
MINESTRONE SOUPS
savory organic veggies, slowly cooked in an herb bouquet VGN 10/16
FAGIOLI SOUP
Sixteen different beans and legumes, slowly simmered overnight in Parmigiano & Prosciutto stock, make it “Pasta e Fagioli” + $2 GF 16
Sides
ROASTED IN THE BRICK OVEN
POTATOES
creamy-Dijon dip GF VGT 11
VEGGIES
zucchini, eggplant, bell pepper GF VGT 16
POLENTA
Parmigiano Reggiano GF VGT 11
SAUTEED MUSHROOMS
Porcini & seasonal picks, white wine, garlic & parsley GF VGT 14
GRANDMA’S CLASSIC
LA LASAGNA
layers of egg noodles, béchamel, bolognese, mozzarella & Parmigiano Reggiano 28
EGGPLANT PARMIGIANA
brick oven roasted eggplant, marinara sauce, mozzarella,
Parmigiano Reggiano & basil GF VGT 27
MEATBALLS & POLENTA
four grass-fed 100% beef “polpette” braised in our marinara sauce served with roasted polenta & Parmigiano Reggiano GF 29
SEAFOOD STEW
freshly sautéed prawns, calamari, clams, salmon, in a light tomato
and white wine broth, served with crostini DF 26
SALMON "AL FORNO"
salmon filet, garlic & parsley, roasted in the brick oven, served with brick oven roasted potatoes, peppercorn and sea salt,
creamy-Dijon dip GF 36
CHICKEN PARMIGIANA
mountain style twist on the classic, with fried chicken “Milanese”
layered with artisanal ham, sauteed cremini mushrooms, fontina,
mozzarella, marinara, oregano, served in the pan 32
Pasta
PENNE ALLA PESCATORA
penne pasta with calamari, clams, prawns & salmon sautéed in a
light tomato and white wine sauce, parsley DF 32
FETTUCCINE ALLA BOLOGNESE
ribbons of egg noodles with our famous Bologna’s authentic recipe meat sauce, Parmigiano Reggiano 27
SHORT-RIB RAVIOLI
big “cappellacci” stuffed with slowly braised short-rib, sautéed in
butter & sage, Parmigiano Reggiano 32
SPAGHETTI & MEATBALLS
three grass-fed 100% beef “polpette”, marinara, Parmigiano Reggiano 28
TROFIE AL PESTO
small twisted noodles with authentic Genovese pesto, potatoes and green beans, pecorino Romano VGT 28
GNOCCHI FUNGHI
potato dumplings, sauteed in our Parmigiano Reggiano cream sauce, topped with porcini & seasonal picks, white wine, garlic & parsley VGT 29
SPAGHETTI POMODORO
house made marinara sauce, basil, Parmigiano Reggiano VGT 22
FALL WINTER SPECIALS
FRENCH ONION SOUP
the classic parisian style, topped with fontina cheese VEG 16
PIZZA FOUR CHEESE & COPPA
mozzarella, fontina, gorganzola, & Parmigiano Reggiano, finished with fresh sliced coppa 26
RIGATONI CARBONARA
classic Pasta from Roma, with cured guanciale, egg yolk, pecotino romano 28
LINGCOD PORTUGHESE
served with potatoes, leeks, and a touch of lemon & thyme GF 26
LAMB SHANK
braised in burgundy wine, with juniper & cloves, served with roasted polenta 39
HANGER STEAK
organic & grass fed, marinated in IPA and “grilled”, medium rare in the brick oven, topped with “salsa verde” served with arugula salad 39
Pizze
SUB | VEGAN MOZZARELLA +3 | GLUTEN FREE PIZZA CRUST +5
MARGHERITA
tomato sauce, mozzarella & basil VGT 20
STRACCIATELLA
tomato sauce, cherry tomatoes, finished with fresh burrata’s Stracciatella & arugula pesto VGT 24
MAMMA ROSA
tomato sauce, mozzarella, brick oven roasted eggplant, bell peppers, zucchini with garlic and extra virgin olive oil VGT 25
PEPPERONI
tomato sauce, mozzarella, pepperoni 23
STAGIONI
tomato sauce, mozzarella, artisanal ham, sautéed cremini
mushroom, olives, artichoke 25
BOSCAIOLA
tomato sauce, mozzarella, sausage & sautéed cremini mushroom 25
PARMA
tomato sauce, mozzarella, finished with fresh arugula, prosciutto di Parma shaved Parmigiano Reggiano 29
DIAVOLA
tomato sauce, mozzarella, spicy soppressata, bell pepper,
peperoncino Calabrese 25
SICILIANA
tomato sauce, mozzarella, anchovies, olives & capers, oregano 23
TARTUFO
mozzarella, porcini, sautéed cremini, fontina, finished with white
truffle infused oil and dusted with parsley VGT 29
MEO
tomato sauce, mozzarella, fontina, pepperoni, sausage, onion 25
NOCI & PEARS
mozzarella, gorgonzola, walnut & pears, Prosciutto di Parma,
finished with balsamic reduction 27
Calzoni
STROMBOLI
three grass-fed beef meatballs, Bolognese, mozzarella 28
CLASSICO
sauce, mozzarella, artisanal ham, sautéed cremini 25