Antipasto

assortment of mortedella, prosciutto di parma, calabrese salami, parmigiano-reggiano, buffalo mozzarella and calamata olives.

Carpaccio di Manzo

sliced filet of beef lightly marinated and topped with an eggplant caponata and shaved parmigiano-reggiano

Capesante

pan seared diver scallops over truffle mashed potatoes with a grappa-beet root vinaigrette

Calamari

house seasoned and flash fried, roasted pepper aioli

Arancini di Riso

saffron aborio rice balls stuffed with peas and fontina cheese in a tomato ragu

Polpo alla Griglia

marinated grilled octopus, over fregula, celery, and diced potatoes with a lemon-oregano vinaigrette

Clams

thyme & bay leaf white wine or tomato ragu

Mussels

thyme & bay leaf white wine or tomato ragu

Zuppa di Cetriolo e Ravanello

chilled cucumber and radish soup, finished with dill and jerez vinegar

Insalada Mista

mixed greens with apples, strawberries, gorgonzola cheese and toasted pine-nuts in a balsamic vinaigrette

Finocchio e Arance

shaved fennel, blood orange and kalamata olives, tossed with toasted fennel seeds in a lemon-mint vinaigrette

Caprese

vine ripe tomatoes, fresh buffalo mozzarella, drizzled with pesto

Indivia con Pera

endive, pear and feta cheese, tossed in a roasted walnut-vinaigrette

Fettuccine all' Alfredo

tossed with cream and parmigiano-reggiano

Penne alla Norma

roasted eggplant, basil and pecorino cheese in an eggplant tomato ragu

Linguine alle Vongole

sautéed little neck clams, italian parsley, red pepper flakes and extra virgin olive oil

Fusilli ai Frutti di Mare

tossed with tomatoes, mussels, clams, calamari, prawns and octopus

Cannelloni della Casa

stuffed with ricotta, mozzarella and topped with tomato ragu

Spaghettini alla Primavera

tossed with seasonal vegetables, basil and fresh tomato

Risotto di Gamberi

aborio rice with shrimp, sautéed prawns and fresh dill (please allow 20 minutes for preparation)

Filetto di Manzo

pan seared filet mignon, parmigiano-reggiano potato gratin, ricotta baked cherry tomatoes, marsala blood orange demi-glaze

Anello della Casa

house marinated rack of lamb, roasted garlic ceci bean puree, prosciutto wrapped endive, rosemary lamb jus.

Braciole di Pesce Spada

swordfish barciole rolled with fontina cheese and pinenuts, skewered with bay leaf over sautéed broccoli rabe, tomato vinaigrette

Pollo al Siciliano

marinated chicken breast, fennel and toasted almond couscous, finished with a pinot-grigio and green grape sauce

Anatra dell' Arancia e Cioccolato

honey and orange glazed duck breast, aborio rice griddle, roasted carrots and parsnips with a chocolate and vanilla bean jus

Coda di Rospo a Tagine

monkfish stew with cherry tomatoes, peppers, potatoes, basil and kalalmata olives

Lunedi

Martedi

Mercoledi

Giovedi

Venerdi

Sabato

Domenica

Sautéed Spinach • Sautéed Broccoli Rabe • Parmigiano • Reggiano Pot

Ricotta Cherry Tomatoes • Pomme Frites

Price: $8.00

| White Wine Mousse with Almond Biscotti | Vodoo Chocolate Volcano Cake | Cannoli alla Siciliana | Focolare Frozen Lemon Cheesecake Soufflé

Gelati / Sorbetto

| Blood Orange | Vanilla Bean Gelato | Mint & Chocolate Chip Gelato

Focolare Glowing Wine

hot cabernet with lemon zest & cinnamon