 |
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| G a r l i c B r e a d | 4.00 | |
| E g g p l a n t C r e p e s | ||
| Thinly sliced
eggplant stuffed with smoked salmon, grilled and served with a sherry cream and sun dried tomato sauce |
13.95 | |
| S c a m p i | ||
| Tiger prawns
sautéed with garlic, butter and julienne vegetables; served over cappellini |
13.95 | |
| B r u s c h e t t a S i c i l i a n a | ||
| Sliced bread
sautéed in olive oil and garlic, topped with a relish of tomato, basil and capers; garnished with sweet fried onions |
9.95 | |
| C a l a m a r i F r i t t i | ||
| Fresh calamari
rings lightly breaded and fried; served on a bed of marinara sauce |
12.95 | |
| E g g p l a n t E n C a r r o z z a | ||
| Fresh eggplant
lightly breaded and fried, topped with mozzarella and served on a bed of marinara sauce |
10.95 | |
| F e t t u c c i n e A l f r e d o | ||
| Heavy cream, butter, garlic and parmigiano | 7.95 | |
| M i n e s t r o n e a l l a C o n t a d i n a | cup
3.00 bowl 5.00 |
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| C a e s a r S a l a d | 6.75 | |
| S p i n a c h S a l a d | ||
| Spinach
salad with walnuts and chopped egg; served with a warm bacon dressing |
8.75 | |
 |
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| C a p p e l l i n i B o c c o n c i n i | ||
| Meatballs
lightly breaded and fried then tossed with a
fresh tomato, basil and marinara sauce; served over cappellini |
18.95 | |
| L i n g u i n e a l l a T o s c a n a | ||
| Linguine
tossed with chicken, Italian sausage, onions, red, yellow and green bell peppers, butter, garlic and sherry |
22.95 | |
| F e t t u c c i n e a l l a M a r e n g o | ||
| Fettuccine
pasta tossed with strips of chicken, roasted bell peppers, olives, sun dried tomatoes and garlic in a white wine sauce |
22.95 | |
| P e n n e P r i m a v e r a | ||
| Penne pasta
tossed with fresh vegetables in a marinara sauce or a light cream sauce |
15.95 | |
| S p a g h e t t i c o n S a l s i c c i a | ||
| Spaghetti
pasta tossed with Italian sausage, prosciutto, fresh tomatoes, spinach, crushed red chilies, garlic and olive oil |
20.95 | |
| F e t t u c c i n e a l l a C a l a b r e s e | ||
| Fettuccine
tossed with garlic, artichoke hearts, broccoli, olives, pinenuts and fresh tomatoes in a light white wine sauce |
16.95 | |
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| C a p e l l i n i a l l a S i c i l i a n a | ||
| Angel hair
pasta with shrimp, scallops, diced tomatoes and capers in a white wine sauce |
25.95 | |
| L i n g u i n e F r a D i a v o l o | ||
| Mixed seafood
combination tossed with linguine, finished in a spicy marinara sauce |
30.95 | |
| A r a g o s t a M e l o d i a | ||
| Fresh lobster
served over fettuccini, tossed with mushrooms and tomatoes; finished in a lemon tarragon sauce |
32.95 | |
| D i M a r e a l l a F i o r e | ||
| Prawns,
scallops and assorted fresh seafood sautéed in a cognac, caper and lemon butter sauce; tossed with linguini |
31.95 | |
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| P o l l o a l P o m o d o r o | ||
| Chicken breast sautéed with garlic, pancetta bacon, tomatoes and fresh herbs | 18.95 | |
| P o l l o i n P o r c h e t t a | ||
| Chicken
breast sautéed and baked; finished with roasted garlic cloves, fresh rosemary and pine nuts; served over angel hair pasta |
20.95 | |
| P o l l o a l l a S o n o m a | ||
| Boneless
breast of chicken sautéed with wild mushrooms, artichoke hearts and tomatoes; served with a Sonoma chardonnay cream sauce |
20.95 | |
| A r i s t a D i j o n | ||
| Pork tenderloin
grilled, sliced and served with a tarragon Dijon mustard cream sauce |
24.95 | |
| B i s t e c c a a l l a V e n e z i a n a | ||
| Grilled
medallions of filet mignon served on toast points and finished with a green peppercorn cream sauce |
33.95 | |
| F i l e t t o a l B a r o l o | ||
| Tenderloin prepared in Barolo wine sauce | 34.95 | |
| B i s t e c c a a l l a F l o r e n t i n a | ||
| Medallions of filet mignon sautéed with garlic, julienne roasted peppers, sun dried tomatoes, pinenuts, fresh basil and white wine | 33.95 | |
| V e a l S a l t i m b o c c a | ||
| Veal scaloppini
wrapped around prosciutto and mozzarella; finished with mushrooms in a Madeira wine sauce |
29.95 | |
| S c a l o p p i n e d i V i t e l l o | ||
| Veal scaloppine sautéed with butter, diced red onions, wild mushrooms, garlic and tarragon; finished with a lemon and white wine sauce | 29.95 | |
| S c a l o p p i n e S a l t a t e a l M a r s a l a c o n F u n g h i | ||
| Veal scaloppine sautéed with Marsala wine, mushrooms and shallots | 29.95 | |
| S c a l o p p i n i a l l a P i c a t t a | ||
| Veal
scaloppine
dipped in parmesan cheese and egg batter, finished with zucchini and a lemon butter caper sauce |
29.95 | |
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Entrees are served with a
salad and fresh vegetable of the day. |
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