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Antipasti
A great meal is like a magnificent concert and the antipasto course is the first movement.

Cozze Scoppiate     12
Fresh mussels sautéed with garlic, olive oil, parsley, a splash of white wine and a touch of tomato paste, served with fresh lemon on the side

Calamari Fritti     12
Tender calamari lightly floured and pan-fried to a crispy golden brown, served with fresh lemon and marinara sauce on the side

Antipasto Freddo     12
Paper-thin slices of prosciutto ham, sopresata salami, bocconcini
mozzarella cheese, eggplant caponata, artichokes, mixed olives,
orange slices, pecorino-romano cheese, roasted red peppers,
all drizzled with fresh basil oil

Antipasto di Melenzane     12
Grilled eggplant marinated in extra virgin olive oil, served with roasted red peppers, mixed olives, fresh mozzarella cheese, drizzled with fresh basil oil

Clams Oreganata     14
Little-neck clams sautéed with garlic, olive oil, oregano, a splash of white wine and a touch of tomato paste, topped with toasted bread crumbs (seasoned with slivered almonds and pine nuts), fresh lemon on the side