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Pasta e Risotto |
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served with house salad or soup |
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Farfalle Boscaiola
bow-tie pasta, mushrooms, peas, meat sauce with a touch of
cream |
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Risotto Funghi Misti
Arborio rice with a sauté of porcini, Portobello and white
mushrooms, white wine, garlic olive oil and Italian herbs |
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Penne Piccante
roasted Gaeta olives, roasted garlic, capers, anchovy
fillets, spicy tomato sauce |
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Tre Colore
a medley of sautéed vegetables, olive oil and garlic over
rigatoni |
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Capelli D’Angelo
our own sauce with lots of fresh basil over angel hair |
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Gnocchi al Pomodoro
Italian potato dumplings, tomato sauce, melted mozzarella
cheese |
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Pappardelle con Salsiccia e Piselli
pork sausage, peas, marinara cream sauce over wide
fettucine |
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Penne Napoletani
a hearty dish from Monte di Procida in South Italy with
flame-roasted red peppers, zuccini, and asparagus in garlic
olive oil |
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Il Mare |
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Vongole
steamed clams sautéed with garlic olive oil and Italian
herbs, tossed with spaghetti in red or white sauce |
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Cozze
steamed North Atlantic mussels sautéed with garlic olive
oil and Italian herbs, tossed with spaghetti in red or white
sauce |
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Pescatore
ocean shrimp, scallops and clams sautéed with Italian
herbs, tossed with linguine in red or white sauce
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Ai Mari e Monti
sautéed shrimp, mushrooms, peas and prosciutto di Parma,
tomato cream sauce over linguine |
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Gamberi e Calamari
sautéed ocean shrimp, mussels and squid, tossed with angel
hair in red or white sauce |
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Shrimp Puttanesca
a spicy taste of Naples, sautéed shrimp over al dente
linguine, tossed in spicy tomato sauce with garlic, capers |