Ø  Raw sashimi Japanese quality tuna with a tomato dressing, cream of mozzarella & capers   13


Ø  Tuna tartar with  avocado mousse  ( Olive oil and lemon)  with a thin base  of chopped black olives  14


Ø  Seared  tuna on a bed of mixed baby lettuce, French beans ,black olives, and anchovies with cooked eggs and olive oil lemon dressing  15


Ø  Warm seafood (shrimp, calamari and octopus, clams, mussels), artichikes, diced fresh tomato, lemon and olive oil  16


Ø  Fried calamari  served with spicy tomato sauce  9


Ø  Italian white sardines, escarole sauce, baked seasoned tomato, and mozzarella cube served on toasted bread   9


Ø  Grilled white shrimp, garlic marinated ,  served on a bed of Belgium endives, arugula, and tomato,  in a mustard vinegar dressing   12


Ø  Grilled jumbo sea scallops  served with baby spinach, chopped tomatoes, walnuts, and avocado in a mild lemon dressing  12


Ø  American king shrimp pan sautéed with curry and served with a basmati rice cake  16


Ø  Pan sautéed  fresh salmon  lightly sprinkle with ‘Fleur du Sel’ sea salt from France, served with wild arugula and marinated tomato with garlic and thyme  17


ØSole pan sauteed in a lime sauce, topped with fresh diced tomato, chopped green and black olives and capers   16


Ø  Culatello “king of prosciutto” served with a cheese soufflé and zucchini  gratin  filled with ricotta cheese     12

Ø  Affetato misto - assortment of Italian cured dry meats: prosciutto, salame, culatello and bresaola  14

 Ø Chicken pailard, grilled and served with arugola, shaved parmigiano and lemon      
         dressing 15 

ØTwo lamb chops grilled, served with sauteed vegetables 17 


Ø  Sliced grilled N.Y. beef  with arugula and sliced baby artichokes, sautéed with
marjoram  16                                                                                           


Ø  Minestrone, a variety of seasonal garden vegetables simmered in a traditional
Italian style


Ø  Borlotti beans, vegetables and spelt 8


Ø  Mezzelune, homemade pasta  filled with eggplant and ricotta, sautéed with cherry tomatoes and basil sauce     15


Ø  Fettucine sautéed in bolognese meat sauce  15


Ø  Gnocchi, homemade spinach and potato dumplings sautéed with pecorino cheese and thyme        15

Ø  Tagliatelle made with fresh blackberry , sautéed with porcini mushroom and dollop of Reggiano cheese    15

ØRisotto, organic rice with saffron sauce, topped with raw tuna tartare   16

Ø Arugola tagliolini sauteed with clams, mussels, sea scallops, calamari, shrimp, fish bisque   16

                             Vegetarian Corner

Ø  Eggplant , baked with mozzarella, basil  and tomato sauce  9


Ø  Grilled vegetables with a zucchini and potato cake  13


Ø   Salad with baby spinach, tomatoes, almonds, goat cheese in a mild lemon dressing      8


Ø  Salad with sliced raw baby artichokes mixed baby lettuce and shaved parmesan cheese in a lemon balsamic dressing  9


Ø  Margherita - tomato, mozzarella    12 

Ø  Diavola -  tomato, mozzarella, spicy Italian salami  14

Ø Napoletana - tomato, mozzarella, oregano and anchovies    14

Ø Ortolana -Vegetarian - tomato, mozzarella, asparagus, spinach, eggplant, zucchini 14
Ø  Parma e Ruchetta -  tomato, mozzarella, baby arugola, Parma ham  15

Ø  Porcini - tomato, mozzarella, Italian porcini mushrooms    15

Ø Gorgonzola & Parma - tomato, mozzarella, Italian sweet gorgonzola cheese and
Parma ham  14

Ø  O’Malom - - tomato, mozzarella, burrata cheese and sliced Parma ham      15

Pumpkin -  mozzarella, pancetta, burrata cheese, yellow pumpkin    14



Ø  Cheese Plate:                                                                                                               

Taleggio Stagionato, Castelmagno, Canestrato Pugliese and  Ragusano             14