- Zuppa Del Giorno $7
chef's seasonal soup creations
(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
(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
(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)
- 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