PEI black mussels served in a spicy tomato broth with garlic, olive oil, white wine and peperoncino.
Shrimp, scallops wrapped in speck, potato and asparagus, all grilled and served with house-made lemon aioli.
Prosciutto and melon, caprese, salami, olives and cheese.
4 delicious bruschetta: 2 with diced tomato and basil, 2 with shrimp, arugula, garlic, and shaved Parmigiano.
We gave in to your requests. House-made all certified Angus beef meatballs in a slow-cooked marinara sauce.
Assorted fresh greens, tomato, cucumber and carrot topped with crumbled goat cheese in our house dressing.
Local farmer's market heirloom tomatoes with fresh creamy burrata cheese, accented with extra virgin olive oil, fresh basil and imported dried Italian oregano.
Arugula, Belgian endive, fresh oranges, dried tart cherries and toasted hazelnuts in a citrus vinaigrette.
The classic salad served with croutons and Parmigiano cheese.
Olive press soup. Borlotti beans, slowly simmered vegetables, country bread, herbs and sharp Tuscan olive oil.
Traditional Tuscan soup made with an egg Parmigiana mixture, and spinach served in a veal broth.
House-made cannelloni filled with veal, artichokes and ricotta covered with light bechamel and a touch of tomato and mozzarella.
Spaghetti pasta tossed with shrimp, clams, julienne zucchini, olive oil and a touch of tomato. Spicy.
A rustic dish from the Italian countryside. Penne pasta with sauteed artichokes, zucchini, mushrooms, English peas and prosciutto. Flavored with extra virgin olive oil, garlic and basil.
Our signature dish. Light, moist and delicious.
House-made triangle shaped pasta filled with shrimp, asparagus and ricotta in a velvety rose sauce.
Another house-made favorite. Ravioli filled with spinach and ricotta and finished with a creamy sage sauce.
Spaghetti in a house-made rich meat sauce.
Named after Raffaella's friends in Florence. Hot and spicy linguine pasta with crabmeat in a smooth rose sauce.
Angel-hair pasta in a marinara sauce with diced tomatoes and basil.
Named after Pope Sixtus IV. Fettuccine pasta in a creamy white sauce with house-made sausage, speck, and a dusting of fontina, Parmigiano and mozzarella cheeses.
House-made cannelloni filled with veal, artichokes and ricotta covered with light bechamel and a touch of tomato and mozzarella.
Spaghetti pasta tossed with shrimp, clams, julienne zucchini, olive oil and a touch of tomato. Spicy.
A rustic dish from the Italian countryside. Penne pasta with sauteed artichokes, zucchini, mushrooms, English peas and prosciutto. Flavored with extra virgin olive oil, garlic and basil.
Our signature dish. Light, moist and delicious.
House-made triangle shaped pasta filled with shrimp, asparagus and ricotta in a velvety rose sauce.
Another house-made favorite. Ravioli filled with spinach and ricotta and finished with a creamy sage sauce.
Spaghetti in a house-made rich meat sauce.
Named after Raffaella's friends in Florence. Hot and spicy linguine pasta with crabmeat in a smooth rose sauce.
Angel-hair pasta in a marinara sauce with diced tomatoes and basil.
Named after Pope Sixtus IV. Fettuccine pasta in a creamy white sauce with house-made sausage, speck, and a dusting of fontina, Parmigiano and mozzarella cheeses.
Thinly pounded medallions of the finest veal loin, sauteed in a silky lemon butter sauce. Served with a side of fresh vegetables.
Fit for a king. Thinly pounded veal loin medallions breaded with a mix of soft fresh breadcrumbs, black truffle and speck finished in a Fondo Bruno brandy sauce. Served with a side of fresh vegetables.
Simply the best. Slowly braised veal shank served over a bed of saffron risotto and topped with an exquisite Porcini mushroom sauce.
An 8 oz. certified Angus filet mignon grilled to order and served with a sauce of aromatic herbs, balsamic vinegar and a light touch of cream. Served with a side of farm-fresh vegetables.
Lightly breaded chicken breast topped with tomato sauce and melted mozzarella cheese. Served with a side of fresh vegetables.
Succulent scampi in a Pinot Grigio, garlic and butter sauce served alongside linguini with spicy marinara.
Certified black Angus New York strip sirloin grilled to order topped with marjoram and organic mushrooms, served with a side of spaghetti agli olio