Today is Thursday, March 18, 2010.

Specials are updated daily at 5pm and are available for delivery. Please check back every day for the latest specials.

ANTIPASTO ITALIANO 14.95

Sliced prosciutto di parma, soppressata (sweet salami), salame piccante, mozzarella di bufala and arugula.

BLACK KALE CAESAR SALAD 12.95

Tuscan black kale caesar with traditional caesar dressing, garlic rubbed croutons and parmigiano

INSALATA SICILIANA 13.95

Romaine lettuce,arugula, chopped Cherry tomatoes, roasted red peppers, black Sicilian olives, red onions, cucumbers, Ricotta Salata cheese with an olive oil oregano red wine vinegar and lemon dressing

LENTIL SOUP 7.95

Cooked lentils, chopped onions, garlic, carrots and tomatoes.

STEAMED MUSSELS 12.95

Mussels steamed in white wine with pomodoro sauce, diced plum tomatoes, fresh herbs and thinly sliced garlic.

STRACCIATELLA 16.95

Soft, creamy ropes of mozzarella - the inside of buratta - served in a beefsteak tomato with panna, basil, olive oil and balsamic

Winter parmigiano Salad 11.95

Romaine hearts , fennel ,fresh grapefruit segments topped with Black sea salt and winter parmigiano ( winter parmigiano is made with milk from the months of December and January)

HALIBUT P/A

Pan Seared Halibut with split stringbeans and mushrooms

PAPPARDELLE ai FUNGHI 19.95

handmade wide ribbon pasta served with mixed wild mushrooms (oyster, cremini, shiitake, portobello and lobster mushrooms). served in a butter, sage and truffle oil sauce.

RAVIOLI with ASIAGO CHEESE 15.95

Handmade ravioli stuffed with asiago cheese, served in a tomato and basil sauce, and topped with grated parmigiano. [asiago is a sharp cheese made from cow's milk, not quite as sharp as parmigiano]

RIGATONI SICILIANA 16.95

Baked rigatoni pasta with roasted eggplant, fresh mozzarella and tomatoes. Topped with grated parmigiano.

SPAGHETTI & MEATBALLS 14.95

Classic!

TAGLIATA TOSCANA 19.95

Pan-seared Tuscan-style marinated skirt steak. Once plated, the steak is thinly sliced (tagliata means "sliced"), served with arugula and dressed with aged balsamic vinegar.