Dinner Menu Spring 2019

Small Plates

Charcutière gfp
Proscuitto di Parma, sopresatta, dried chorizo, Manchego, marinated olives, caper berries, pickled carrots, cauliflower, port wine fig jam, crostini and grissini. 15.75

Bruschetta veg
Diced plum tomatoes, red onions and sweet basil, tossed with balsamic vinegar, and extra virgin olive oil, served on toasted Artisan bread with aged provolone 7.75

Roasted Corn Fritters veg
Sweet corn vanilla emulsion and tomato corn relish. 10.75

House Crafted Hand-Rolled Ricotta Gnocchi veg
Butternut squash, mushrooms, arugula, and Talegio cream sauce. 15.75

Steamed Littlenecks gfp
Served in a limoncello-caper broth, dried Roma tomatoes and grilled foccaccia 12.75

Antipasti gf
House-crafted fresh mozzarella and cherry tomatoes, grilled zucchini and squash, roasted asparagus, oven-dried tomatoes, prosciutto di Parma, marinated olives, roasted red beets, caper berries, and proscuitto and parmigiano stuffed hot cherry peppers 13.75

Crispy Calamari
Spicy marinara and Italian pepperoncini. 11.75

Pancetta Mussels gf
Prince Edward Island Mussels sautéed with fennel, shallots and pancetta in a white wine cream sauce with crispy shallots 11.75

Braised Beef Short Ribs
With local mushrooms, crispy polenta fries, truffle oil, honey roasted baby carrots, diced tomatoes and micro greens. 12.75

Wood Fired Goat Cheese, Ricotta and Marinara veg
With garlic toast. 10.75

Salads

The following may be added to any salad:

  • pan-seared chicken breast 5.00
  • herb sautéed shrimp 7.00
  • cured anchovy filets 3.00
  • grilled portabella mushrooms 4.00
  • sautéed beef tenderloin tips 8.00
  • roasted salmon 9.00

Classic Caesar gfp
Romaine hearts tossed with focaccia croutons, house made classic Caesar dressing, garnished with herb dehydrated Roma tomatoes and shaved Parmigiano-Reggiano Appetizer 7.00 Entrée 15.00

Baby Spinach gfp veg
With grilled vegetables, lentils, basil and fresh goat cheese herb red wine vinaigrette. Appetizer 7.00 Entrée 15.00

Boston Bibb BLT gfp
with crispy pancetta, heirloom tomatoes, crumbled Roquefort and gorgonzola dressing. Appetizer 7.00 Entrée 15.00

Roasted Beets gf veg With baby greens, smoked candied pecans, shaved gruyere cheese and blood orange vinaigrette. Appetizer 8.00 Entrée 15.00

Mixed Greens gfp veg
Cherry tomatoes, sliced cucumbers, bell peppers, shaved red onions, crumbled feta and roasted Marcona almonds. Appetizer 6.00 Entrée 14.00

Soup

White Bean and Tomato veg with Garden Vegetables 6.00 cup | 7.00 bowl

French Onion au Gratin gfp 5.00 cup | 6.00 crock

Featured Soup 6.00 cup | 7.00 bowl

Sides gf

Pancetta Apple Roasted Brussels Sprouts gf 8.00

Sautéed Exotic Mushrooms gf veg 8.00

Grilled Asparagus gf veg 8.00

Artisan Pizza

The following may be added to any pizza:

  • Pepperoni 3.00
  • Italian Sausage 3.00
  • Shrimp 7.00

Classico veg
Tomato sauce, fresh mozzarella, basil. 13.00

Figaro
Fig puree, thin sliced Prosciutto di Parma, crumbled gorgonzola, chives, truffled honey and toasted pine nuts. 18.00

Romagna
Smoked salmon, sliced red onions, goat cheese, béchamel, baby arugula, extra virgin olive oil, and lemon zest. 19.00

Campagnola
Veal sausage, pepperoni, Buffalo mozzarella, tomato sauce, caramelized onions, roasted red peppers. 19.00

Kennett Square Mushroom veg
Baby spinach, fontina, béchamel, drizzled with olive oil. 16.00

Giovani Primavera veg
Red peppers, zucchini, garlic olive oil and mozzarella. 16.00

Entrées

Spring Chicken
Paprika marinated chicken, pan-roasted and served with saffron yogurt, roasted new potatoes, frisée lettuce, blood orange premiums, and red radish salad. 27.75

Porcini Roasted Pork Tenderloin
Mushroom truffle risotto, honey roasted baby carrots with thyme and a smoked orange maple butter sauce. 27.75

Grilled Center Cut Filet Mignon gf
Pancetta apple roasted Brussel sprouts, roasted garlic mashed potatoes and red wine veal demi-glace.
8oz cut 36.75
10oz cut 44.75

Veal Chop gf
Sixteen-ounce French-cut veal rib chop, wrapped in prosciutto di Parma and Parmesan cheese-roasted root vegetables and baby arugula salad with pecorino romano, and marsala veal demi-glace. 38.75

Pink Peppercorn Roasted Salmon gf
Olive oil, roasted sunchokes, wilted spinach and wild mushrooms with a Meyer lemon nage. 27.75

Herb de Provence Roasted Rack of Lamb gf
Goat cheese mashed potatoes, roasted asparagus, shallots and sun-dried cherry demi-glace. 39.75

House-Crafted Pastas gfp

The following may be added to any pasta:

  • Pan-seared chicken breast 5.00
  • Grilled portabella mushrooms 3.00
  • Herb sautéed shrimp 7.00
  • Roasted salmon 9.00

Substitute house-crafted whole-wheat fettuccini 2.00
Substitute Gluten-free pasta 2.00

Frutti di Mare gfp
Shrimp, littleneck clams, Prince Edward Island mussels and calamari, sautéed with garlic, crushed red pepper and white wine over house-crafted linguini pasta 23.75

Tortellini veg
House-crafted four-cheese tortellini served in Parma Rosa sauce. 19.75

Tenderloin Tip Tortellini
Filet Mignon tips sautéed with shallots, wild mushrooms, diced tomatoes and spinach, served in Marsala cream sauce over house crafted porcini-ricotta tortellini. 26.75

Lump Crab and Shrimp Capellini
Lump crab and sautéed shrimp tossed in our signature ‘crab rosa’ sauce over house-crafted capellini pasta. 25.75

Mare e Monti gfp
Shrimp sautéed with asparagus and mushrooms, served in a classic carbonara sauce with sautéed pancetta, fresh egg, sweet peas, diced tomatoes and parmigiano. Accompanied with an eight-ounce grilled center cut filet with Marsala veal demi-glace. 38.75

Lobster and Shrimp Gnocchi
House-crafted ricotta gnocchi served with butter poached lobster, sautéed shrimp, roasted shallots, roasted red peppers, sautéed asparagus and lemon-saffron cream sauce. 26.75

Ravioli del Giorno
Daily preparation of house-crafted ravioli with coordinating sauce. 22.75


veg Vegetarian. gf Gluten-Free selections. gfp Gluten-free possible upon request, let your server know of any allergies. Vegetarian Menu available upon request.

If desired, a custom Event Menu can be built from our restaurant menus. Our event experts would be glad to assist.

Contact us at (302) 533-0201 · (302) 738-5811 ·

View our Dinner Menu (PDF)
View our Vegetarian Dinner Menu (PDF)