Pasta e Risotto

served with house salad or soup

Farfalle Boscaiola
bow-tie pasta, mushrooms, peas, meat sauce with a touch of cream

Risotto Funghi Misti
Arborio rice with a sauté of porcini, Portobello and white mushrooms, white wine, garlic olive oil and Italian herbs

Penne Piccante
roasted Gaeta olives, roasted garlic, capers, anchovy fillets, spicy tomato sauce

Tre Colore
a medley of sautéed vegetables, olive oil and garlic over rigatoni

Capelli D’Angelo
our own sauce with lots of fresh basil over angel hair

Gnocchi al Pomodoro
Italian potato dumplings, tomato sauce, melted mozzarella cheese

Pappardelle con Salsiccia e Piselli
pork sausage, peas, marinara cream sauce over wide fettucine

Penne Napoletani
a hearty dish from Monte di Procida in South Italy with flame-roasted red peppers, zuccini, and asparagus in garlic olive oil

Il Mare

Vongole
steamed clams sautéed with garlic olive oil and Italian herbs, tossed with spaghetti in red or white sauce

Cozze
steamed North Atlantic mussels sautéed with garlic olive oil and Italian herbs, tossed with spaghetti in red or white sauce

Pescatore
ocean shrimp, scallops and clams sautéed with Italian herbs, tossed with linguine in red or white sauce

Ai Mari e Monti
sautéed shrimp, mushrooms, peas and prosciutto di Parma, tomato cream sauce over linguine

Gamberi e Calamari
sautéed ocean shrimp, mussels and squid, tossed with angel hair in red or white sauce

Shrimp Puttanesca
a spicy taste of Naples, sautéed shrimp over al dente linguine, tossed in spicy tomato sauce with garlic, capers