THREE COURSE SPECIAL MENU
WEDNESDAYS & THURSDAYS
A 3 Course Tasting Menu…
each course paired with a select wine.
From the menu below please choose, an Antipasti, a Pasta, a Secondi.
Each course is paired with the chef’s choice of wine.
Price per person.
Tax & Gratuity not included.
*Not available on holidays*
Air cured beef with arugula, extra virgin olive oil, fresh lemon juice
and parmiggiano reggiano
Antipasto di Verdure
House Specialty – Assortment of grilled eggplant, zucchini and fennel
along with pickled peppers, sun dried tomatoes and olives
Handmade, all-natural artisan mozzarella, fresh basil,
tomato and extra virgin olive oil
Insalata di Rucola
Organic arugula tossed with fresh lemon juice and extra virgin olive oil,
topped with shaved parmiggiano reggiano
Organic mixed field greens, cherry tomato and shaves of fennel,
tossed with balsamica di modena and extra virgin olive oil
Linguine alla Puttanesca
Linguine tossed in a sauce of tomato, olives, capers, anchovies and garlic
Penne all ‘Arrabiata
Penne tossed in a spicy tomato and garlic sauce
Penne alla Sorrentina
Penne pasta baked in the brick oven with fresh mozzarella, peccorino cheese, basil and tomato sauce
Linguine con Vongole
New zealand baby clams in a white wine and garlic sauce served over linguine
Linguine allo scoglio
Mussels, clams and shrimp in a tomato-basil, white wine, garlic and red pepper sauce, served over linguine
Salmone al Forno
Organic farm-raised salmon baked with white wine and garlic, topped off with vincotto
Scallopine alla Sorrentina
Pork tenderloin (hormone and antibiotic free) lightly floured and sauteed in white wine and butter, topped with pancetta, mozzarella, basil and tomato
Vitello alla Siciliana
Top-round of veal lightly floured and sauteed in butter with
roasted red peppers, porcini and portobella mushrooms, finished in a marsala wine sauce
Costolette d’agnello alla brace
Brick oven roasted rack of lamb, served over arugula topped with a mint/lemon/parsley brodetto