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Fresh Mozzarella with tomatoes and basil
Three eggs frittata served with organic mixed greens
Thinly sliced Prosciutto di Parma and sliced cantaloupe
Traditional Italian recipe of fried eggplant, mozzarella and tomato sauce
Chicken Breast, pounded and fried with mozzarella, Parmigiano and tomato sauce
Tilapia in the original sauce of Livorno of tomatoes, capers, and black olives
Chicken cutlets in a lemon and capers sauce
Seasoned mixed greens with fresh cherry tomatoes
Romana salad with the classic dressing and garlic crutons
Rucola salad with shaved parmesan and cherry tomatoes
Spaghetti in a garlic, olive oil and crushed red pepper
Spaghetti with fresh tomato sauce and fresh basil
Whole Wheat Penne with garlic, olive oil and fresh seasonal vegetables
Trenette in the original Genovese Pesto sauce of pine nuts, fresh basil and olive oil
Spaghetti in a lightly battered egg and Pecorino Romano cheese sauce, with pancetta and black pepper
Homemade Linguine in the original Roman sauce of red onions, capers, Italian olives from Gaeta
Rigatoni in the original Roman sauce of tomatoes, pancetta and red wine
Spaghetti with Clams, Mussels, Calamari in a tomato sauce
Oven baked pizza dough with extra virgin olive oil and rosemary
Pizza with tomato sauce, mozzarella and basil
Pizza with mozzarella and sautéed white onions
Pizza with tomato sauce, capers and anchiovies
Pizza with tomato sauce, mozzarella, and Italian spicy Salame
Pizza with mozzarella, Radicchio and Gorgonzola cheese
Pizza with tomato sauce, mozzarella and Prosciutto di Parma
Our Caprese sandwich with basil and oregano
Spicy Italian Salame with Emmental cheese, lettuce and tomatoes
Three eggs frittata with lettuce and tomatoes
Thinly sliced Prosciutto di Parma and fresh mozzarella and tomatoes
Turkey breast with Emmental cheese, bacon, avocado, lettuce and tomatoes
Grilled chicken breast with Emmental cheese, lettuce and tomatoes
Organic, fresh vegetable cream
Grilled seasonal mixed vegetables
Italian Radiccio, Belgian endive and arugola, topped with goat cheese
Deeply fried fresh mozzarella
Thinly sliced roasted veal with a creamy tuna sauce and capers
Imported Burrata cheese with thinly sliced Prosciutto di Parma and cherry tomatoes
Deeply fried calamari and zucchine
Steamed clams sauteed in white wine, garlic and extra virgin olive oil broth
Thinly sliced ahi tuna with a mixed salad of greens, endive, italian radicchio, capers, melon, in an extra virgin olive oil lemon dressing
Thinly sliced raw filet mignon with arugola and shaved Parmigiano
Grilled Octopus served with Corona beans, potatoes and preserved Sorrento Lemon
Spaghetti in a garlic, oil of olive and crushed red pepper sauce
Spaghetti with fresh, homemade tomatoes sauce and fresh basil
Trenette in the original Genovese pesto sauce of pine nuts, fresh basil and oil of olive
Spaghetti in a lightly battered egg and Pecorino Romano sauce, with pancetta and black pepper
Homemade linguine in the original Roman sauce of red onions, capers, Italian olives from Gaeta and anchovies
Penne in a light and creamy tomato sauce with a shot of Vodka
Homemade egg fetuccine in a rich sauce of butter, cream and Parmigiano Reggiano cheese
Homemade egg tagliatelle in the original Bolognese meat sauce
Homemade ravioli, stuffed with ricotta and spinach, in a light butter and sage sauce
Homemade Linguine with fresh seared Ahi tuna and arugola
Homemade linguine in a light white wine sauce with fresh clams
Risotto in tomato sauce with calamari, shellfish mix of mussels, clams and shrimp
Risotto in the original Milanese saffron recipe served with shrimp
Grilled Alaskan salmon in a butter and lemon sauce
Skewers of grilled shrimp and Calamari
Seared Ahi Tuna, sauteed with white wine and a light asparagus cream
Pounded and grilled chicken breast
Veal cutlets in a lemon sauce with capers
Grilled pork chop in a red wine, roasted pears, dates reduction sauce
Grilled lollipop lamb chops with fresh, organic mixed greens
Veal cutlets wrapped in Prosciutto, with sage
Grilled New York Black Angus steak with extra virgin olive oil and rosemary
Filet mignon in a green peppercorn sauce
Elephant ear veal cutlet, pounded, breaded and served on the bone
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