Dinner Menu

Zuppa

• Zuppa Del Giorno $7
  chef's seasonal soup creations

Insalata

(we will gladly split all salads- add $2)

• Insalata Allegra $8
  mixed greens in a honey-balsamic vinaigrette
• Caprese $10
  baby tomatoes, fior’ de latte, fresh basil tossed in extra virgin olive oil over greens
• Spinaci $9
  grilled fennel and sweet beets with cashew crusted goat cheese over baby spinach tossed in a white balsamic vinaigrette
• Caesar $9
  romaine topped with crispy pancetta, red onion and croutons in our house caesar dressing
• Pera & Formaggio $10
  marsala poached pears, marinated portabello cap and goat cheese over field greens tossed in a berry vinaigrette

Antipasto

(we will gladly split antipastos- add $2) (except antipasto alla piazza & brie)

• Antipasto alla Piazza (For 2) $22
  prosciutto, soppressata, marinated vegetables, provolone, fior’ de latte and olives
• Cozze $10
  1 lb of PEI mussels in your choice of sambuca cream, white wine and garlic or spicy plum tomato sauce
• Melanzana Parmiggiano $8
  oven baked breaded eggplant, layered with our plum tomato sauce and mozzarella
• Bruschetta Siciliana $9
  Piazza bread rubbed with a spicy tapenade topped with artichoke hearts and asiago cheese
• *Cappe Santa con Gorgonzola $11
  seared sea scallops with a gorgonzola cream sauce
• Calamari e Gamberi $12
  shrimp and calamari sautéed in a spicy chili pesto
• *Bruschetta al Tartufo $10
  Piazza bread brushed with a truffle butter topped with roma tomatoes and provolone
• Risotto $9
  ask your server for today=s feature risotto
• Brie con Frutti $13
  brie baked with a fig and apricot marmalade served with crusted bread
• Polenta e Pomodoro $8
  plum tomato sauce topped polenta over pan fried roma tomatoes
• Carpaccio di Manzo $12
  salt & cracked pepper beef tenderloin with shaved grana podano and extra virgin olive oil

Pasta

(we will gladly split all pastas-add $5)

• *Fusilli con Pollo e Prosciutto $18
  boneless chicken, prosciutto, red onion and spring peas in an herb cream sauce tossed with fusilli
• Linguine e Polpette $16
  ground angus beef meatballs slow simmered in our plum tomato sauce over linguine
• *Fusilli con Quattro Formaggio $17
  mozzarella, asiago and parmesan cheese tossed in a sundried tomato cream sauce with fusilli topped with gorgonzola
• Spaghetti alla Puttanesca $15
  black olives, capers, roasted red peppers, red onion and plum tomato in a spicy olive oil tomato sauce tossed with spaghetti add black tiger shrimp $4 (anchovies by request)
• Linguine con Pesto $14
  sun dried tomatoes in a pesto cream sauce with linguine topped with walnuts add boneless chicken $4
• *Tagliatelle Molisana $18
  boneless chicken, rapini, red onion, plum tomato and garbonzo beans tossed in an extra virgin olive oil reduction with tagliatelle
• *Ravioli $18
  ricotta stuffed ravioli tossed with boneless chicken, portabello mushrooms, roma tomato, red onion and cashews in a cream sauce
• Rigatoni Arrabbiata $15
  spicy Italian sausage in a plum tomato sauce with rigatoni
• Carbonara $16
  pancetta, spring peas, egg and parmesan cheese tossed in a cream sauce with rigatoni
• *Cappe Santa Liguriana $18
  sea scallops tossed with baby spinach and baby tomatoes in a sherry pesto cream sauce with papparadelle
• Gnocchi con Funghi $19
  oyster, truffle and porcini mushrooms in a cream sauce tossed with gnocchi
• Fusilli Siciliana $15
  Italian sausage, spicy marinated eggplants and red onion tossed in an extra virgin olive oil with fusilli
• Pollo Amatriciana $16
  boneless chicken, oyster mushrooms, and leeks tossed in a tomato cream sauce with linguine
• Cappelletti $18
  fresh pasta stuffed with crab, spinach and ricotta cheese tossed in an herb cream sauce with shrimp and spinach
• *Tagliatelle Allegra $18
  boneless chicken, roasted red peppers, leeks and baby spinach tossed in an extra virgin olive oil with tagliatelle topped with crumbled goat cheese
• (some pastas can be made gluten free-add $2)

Secondi

• Risotto di Mare $23
  Saffron risotto with sea scallops, mussels, calamari and black tiger shrimp sautéed in lemon and white wine
• *Coneglio $22
  Chianti braised rabbit with spaghetti tossed with bariole olives and caper berries in a light tomato sauce
• Bistecca $28
  Hand cut 9oz beef medallion infused with orange and rosemary over wilted baby spinach and a wild mushroom risotto
• Saltimbocca alla Romana $23
  Veal scallopini stuffed with prosciuto, spinach, mozzarella and roasted red peppers over tagliatelle tossed in a mascarpone marsala cream sauce with oyster mushrooms
• *Salmone $21
  Parmesan and semolina crusted salmon fillet over papparadelle tossed in a pesto cream sauce with a roasted pepper coulis drizzle
• Spigola $28
  Baked sea bass fillet with a black olive tapenade crust and plum tomato served with seasonal vegetables and fingerling potatoes
• Timpana $19
  Penne, eggs, peas, ground veal and parmesan cheese all wrapped in a puff pastry and oven baked- a traditional southern Italian and Maltese dish that takes additional time to bake, allow a minimum of 40 minutes
• *Ossobuco $23
  Veal shank braised in a robust tomato sauce with seasonal vegetables and risotto
• *Agnello $21
  Roasted leg of lamb over rapini sautéed in extra virgin olive oil with polenta and a cabernet sauvignon demi
• Pollo Picatta $24
  6oz chicken supreme stuffed with spinach oven roasted, in a lemon and white wine reduction with 2 large black tiger shrimp served with seasonal vegetables and fingerling potatoes
• *Chef’s signature recipe