Rosalina

With prosciutto de parma, soppressata, burrata cheese, calvestrano and kalamata olives, cherry tomato and roasted pepper salad.

Served with fresh narragansett creamery ricotta cheese and crostini.

Tossed with cherry tomatoes, hot peppers, celery, fresh parsley, red wine vinegar and extra-virgin olive oil.

With caramelized onions and spicy Italian peppers.

Topped with pomodoro sauce, Pecorino Romano cheese and shaved scallion drizzled with house extra virgin olive oil.

In a spicy tomato herb vermouth broth with crostini for dipping.

Creamy burrata cheese, ripe tomatoes, fresh basil and olive oil drizzle.

Crisp iceberg lettuce, cherry tomatoes, crispy pancetta and creamy gorgonzola dressing topped with scallions.

With apples red onion, gorgonzola cheese, pancetta, candied pine nuts tossed in a port wine maple vinaigrette.

Fresh tomatoes, roasted red peppers and narragansett creamery fresh mozzarella tossed in a red wine vinaigrette.

Traditional Greek salad of fresh tomato, cucumber, green pepper, red onion, kalamata olives, capers and "dodoni" feta cheese dressed with our own extra virgin olive oil and oregano.

Tossed with creamy taleggio cheese served over arugula with balsamic and scallions.

Baked with tomato, burrata cheese and basil.

Sautéed with local sausage, broccoli rabe and roasted red peppers in a garlic olive oil topped with narragansett creamery ricotta.

With pancetta, beef, veal, pork and wine simmered with a touch of milk.

With pomodoro sauce and fresh basil.

With crabmeat, green chilies, garlic, fresh parsley, white wine and olive oil.

With roasted butternut squash, cinnamon, nutmeg, Pecorino Romanoand sage in a light cream sauce garnished with candied pine nuts.

Fresh bucatini with sauteed shrimp, pancetta, red onion and red chili flakes.

Seared on a cast iron pan served with caramelized brussel sprouts and creamy twice baked mashed potatoes.

With lemon, evoo and oregano served deboned or whole.

With white wine, vinegar peppers and cherry tomatoes.

With lemon, oil, oregano served with tomato and cucumber salad and sauteed orzo.

With a cremini and oyster mushroom red wine cognac sauce topped with arugula herb salad.

With roasted butternut squash, broccoli rabe and spicy chickpeas on a bed of roasted spaghetti.

With marinara sauce dusted with Pecorino Romano.

Fried dough topped with smooth tomato sauce and grated Pecorino Romano cheese.

Small portion of spaghetti with simple tomato sauce or butter and cheese for our smallest guests.