Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:
LUNCH MENU
Selections of the Day
Zuppa Del Giorno
Soup of the Day - Ask your server about our soup of the day!
Antipasti
Crostini Vegetariani
Fontina mushroom arugula over Andiamo homemade bread
Cozze in Umido
Black mussels sautéed in a tomato and white wine sauce
Calamari Fritti
Fried calamari
Torretta di Mozzarella
Tower of fresh mozzarella, tomato, and basil in a balsamic reduction
Insalata
Insalata di Fagiolini
Green beans red onion, diced tomato, gorgonzola, and walnuts served with red wine vinaigrette dressing
Insalata della Casa
Baby greens tossed with balsamic vinaigrette
Insalata Innamorata
Mixed greens, strawberries, sliced almonds, and goat cheese with raspberry vinaigrette
Insalata di Rugola e Caprino
Fresh arugula with goat cheese and pine nuts finished in a red wine vinaigrette
Paste
Ravioli Ripieni ai Funghi
Homemade ravioli stuffed with mixed mushrooms and finished in a fresh tomato sauce
Orecchiette alla Barese
Orecchiette with sautéed broccoli and Italian sausage in a garlic oil sauce
Tortellini
Tortellini with English peas and prosciutto cotto served in a parmesan cream sauce
Penne all’Ortolana
Portobello mushrooms, green peas, cherry tomatoes, and zucchini in a garlic olive oil sauce
Linguine Cozze e Calamari
Linguini with mussels and calamari in a fresh tomato sauce
Capellini al Pomodoro
Angel hair pasta with diced tomatoes served in a garlic basil olive oil sauce
Linguine al Ragu
Linguini with ground Italian sweet sausage in a light tomato sauce
Pesce
Gamberi Bocelli
Shrimp stuffed with crabmeat and wrapped in prosciutto, finished in a shallot and white wine sauce
Salmone alla Mostarda
Sautéed fresh filet of salmon served with mustard cream
Pollo
Pollo ai Funghi
Chicken breast sautéed with mushrooms in a white wine sauce
Pollo Piemontese
Chicken breast layered with prosciutto and fontina cheese in a white wine sauce
Pollo con Salsiccia
Chicken breast sautéed with Italian sausage, garlic, and onion in a light tomato sauce
Vitello
Scaloppine al Rosmarino
Veal scaloppine served with fresh rosemary in a lemon butter sauce
Scaloppine ai Funghi di Bosco
Veal scaloppine sautéed with mixed mushrooms
Desserts
Tiramisu
Zabaglione
Cannolo
Chocolate Mousse
Bocconotti
Gelato
White Chocolate Cheese Cake
DINNER MENU
Selections of the Day
Zuppa Del Giorno
Soup of the Day - Ask your server about our soup of the day!
Pasta fatta in casa
Risotto and Ravioli of the Day - Ask your server about our risotto and ravioli of the day!
Menu dello Chef
Five course meal sampling Chef’s creative selections
Menu Vegetariano
Four course vegetarian meal
Antipasti Freddi
Antipasto Misto
Chef selection of assorted Italian appetizers
Fagottini di prosciutto
Mixed greens in a walnut sauce wrapped with prosciutto, served with Portobello mushrooms in a balsamic reduction.
Carpaccio di Carne
Thinly sliced filet mignon with shaved parmigiano and arugula
Torretta di Mozzarella
Tower of fresh mozzarella, tomato, and basil in a balsamic reduction
Antipasti Caldi
Capesante dello Chef
Pan-seared sea scallops with shallots and capers, finished in a brandy cream sauce with a touch of balsamic vinegar
Melenzane
Baked eggplant rollatini filled with assorted cheeses
Cozze Bianche o Rosse
Black mussels sautéed with fresh fennel in a garlic white wine sauce or simple tomato basil sauce
Calamari Fritti
Fried calamari and smelt served with sea salt and leeks
Lumache Andiamo
Sautéed escargot with mussels served in a lemon white wine sauce
Crostini Alla Griglia
Grilled homemade Andiamo bread served with sautéed mushroom and shrimp
Insalata
Insalata Innamorata
Mixed greens with strawberries, roasted almonds, and goat cheese, with a raspberry vinaigrette
Insalata di Rugola e Parmigiano
Fresh arugula with shaved parmigiano in a balsamic vinaigrette
Insalata di Finocchio
Thinly shaved fennel tossed with white truffle olive oil, fresh squeezed lemon juice, goat cheese and walnuts
Insalata Verde
Asparagus, green beans, prosciutto, walnuts, and basil lemon dressing
Paste
Linguine Lucy Johnson
Diced shrimp, cherry tomatoes, portobello mushrooms, garlic, and olive oil finished with red crushed pepper and fresh arugula
Linguettine alle vongole
Linguine with red or white clam sauce
Penne Andiamo
Penne with marinated artichoke hearts, prosciutto, fresh mozzarella, and asparagus in a white wine sauce
Linguine ai Frutti di Mare
Mussels, clams, shrimp, calamari and sea scallops, served in a light tomato sauce over linguine
Gnocchi
Homemade potato dumplings finished in a fontina cream sauce or red basil sauce
Ravioli Ripieni ai Funghi
Homemade ravioli stuffed with Portobello mushrooms, served in our tomato basil sauce
Carbonara
Spaghetti sautéed with crispy pancetta and fresh egg yolks in a white wine sauce, spiced with ground black pepper and pecorino Romano cheese
Spaghetti al Tartufo Nero
Spaghetti sautéed with black truffle and shaved parmesan in a saffron white wine sauce
Fettuccine al Ragu e Formaggio di Capra
Fettuccine with ground Italian sausage, and goat cheese in a hearty tomato sauce
Capellini al Filetto di Pomodoro e Basilico
Angel hair pasta with diced tomatoes served in an olive oil garlic basil sauce
Pesce
Fiori di Capesante e Salmone
Salmon wrapped scallops sautéed in a lemon white wine sauce served with scalloped potatoes, fennel, and wilted spinach
Caciucco
Traditional seafood stew from Livorno on the Tuscan coast with fresh scampi, scallops, fresh fish of the day, calamari, octopus, clams, and black mussels over garlic bread in a fresh tomato and red wine sauce
Trota Ripiena
Pan-seared rainbow trout, stuff with crab, red bell peper and spinach, finished in a lemon white wine sauce with capers
Pollo
Pollo Ripieno
Stuffed chicken with pecorino goat cheese and sun dried tomatoes in a shallot rosemary sauce, served with wild mushrooms and soft polenta
Pollo al Marsala e Portobello
Sautéed chicken breast with marsala wine and portobello mushrooms
Pollo ai Carciofi
Chicken breast sautéed with artichoke hearts and sundried tomatoes in a garlic lemon wine sauce
Carne
Filetto di Manzo
Filet mignon with sautéed porcini, Portobello, and shitake mushrooms in our chef’s gorgonzola cream sauce
Agnello alla menta
Grilled lamb chop with balsamic mint reduction
Medaglioni di Carne
Medallions of beef tenderloin sautéed with black truffle cognac sauce, served with parmesan risotto
Vitello
Vitello Saltinbocca
Veal scaloppine with prosciutto, sage and spinach in a veal demiglace
Vitello Sorrentina
Scaloppine of veal layered with slices of prosciutto, eggplant, and fontina cheese finished in a white wine reduction
Scaloppine al Rosmarino
Veal scaloppine served with fresh rosemary in a lemon butter sauce
Vitello Porcini
Scaloppine of veal sautéed with porcini mushrooms, brandy, and a touch of cream