Paste (Pasta) Rigatoni alla Carne Macinata Rigatoni pasta tossed with tomato & a chunky meat sauce finished with melted mozzarella cheese Conchiglie allo Spezzatino Shells prepared with strips of steak, broccoli, onions, tomato sauce, and garlic finished with parmesean Penne  alla Vodka Penne pasta prepared in a velvety vodka sauce, with ham and a hint of tomato sauce Rotini al Salmone Salmon filet and rotini pasta tossed with plum tomatoes topped with feta cheese & parsley Tortellini con Pollo Grilled chicken breast cube cut and mixed with cheese tortellini, marscarpone cheese tossed with green peas and corn, finished with a touch of cream cheese Lasagne  all’Emiliana A northern Italian classic! Fresh pasta sheets layered with béchamel, our own meat sauce, and Parmesan cheese Celentani  Bolognese Corkscrew shaped noodles combined with a rich and earthy meat sauce Conchiglie con Salsiccia An Italian classic shell shaped pasta, blended with sausage and tri colored bell peppers tossed with mushroom marinara sauce garnished with mozzarella cheese Spaghetti con Gamberi Spaghetti pasta tossed with jumbo shrimp and jalapeno pepper, garlic and cherry tomatoes, finished with olive oil and parmesan cheese Ravioli  Maremmonti Lobster ravioli tossed in a wild mushroom cream sauce and finished with white truffle oil Secondi (Entrees) Saltimbocca alla Romana Tender veal cutlets topped with an intense combination of Italian proscuitto, fontina cheese, and sage in a white wine sauce. Served with fluffy garlic mashed potatoes Petto di Pollo al Capperi (chicken piccata) Chicken breast cutlets in white wine, lemon-caper sauce. Cannellini beans served on the side Filetto alla Pompeii 10oz. beef filet grilled to order then finished with a reduction of cognac, beef stock, and butter. Over mashed potatoes, with wild muchrooms, and roasted garlic. Agnello Scottadito A half of lamb is rubbed with garlic and olive oil, grilled and served with a reduction of aged balsamic vinegar and sugar. Offered with safron covered arborio rice and asparagus. Branzino all'Acqua Pazza 8oz. bass filet,  sauteed in seafood stock, with chopped calamata olives, capers, and fresh herbs. Served with garlic mashed potatoes Salmon Picatta Pan seared salmon with white wine, lemon-caper sauce. Served with garlic mashed potatoes Bisteca alla Fiorentina 14 oz. T Bone, grilled and topped with simple herb butter. Served with sauteed  spinach and roasted garlic All dishes are served with suggested starch and vegetables of the day Dolci (Desserts) Enjoy an authentic italian dessert. Please ask your server about our daily selections

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