LUNCH

ANTIPASTI (Appetizers)

ZUPPA DEL GIORNO
Soup of the day
P.A.

I CUCUZIELLI FRITTI ALLA CHEF PINO**
Crispy Fried Zucchini Chef Pino Style
9.50

MOZZARELLA FARCITA DELLO CHEF
Homemade Stuffed Fresh
Mozzarella Cheese
14.50

CALAMARI DORATI
Golden Fried Calamari Rings
15.50

 

INSALATE (Salads)

INSALATA MASSERIA**
Arugula, Radicchio, Endive, Mushrooms
Olives, Tomato & Roast Peppers
10.50

INSALATA DI SALMONE
Mixed Greens Salad with Pickled Red Onions
Honey Mustard Dressing
& 4 oz. Oven Roasted Salmon Fillet
15.50

INSALATA DI ARUGULA**
CON POMODORINI CILIEGIA E SCAGLIE DI PARMIGIANO
Arugula Salad with Cherry Tomatoes
Shaved Parmesan Cheese & Lemon Vinaigrette
12.50

INSALATA DI VERDURE**
Fresh Shaved Assorted Vegetables, Heirloom Tomato
with Honey & Red WineVinaigrette
12.50

ADD-ON TO SALAD:
(with chicken add. $ 4.00)
(with shrimp add. $ 6.00)

PANINI (Sandwich)

SFILATINO AL PROSCIUTTO
Italian Baguette with Parma Prosciutto
& Mozzarella Cheese
14.50

SFILATINO CON POLPETTE DELLA MASSERIA
Homemade Meatball, Italian Baguette
Mozzarella, Tomato Sauce and Basil
14.50

SFILATINO VEGETARIANO**
Italian Baguette, Grilled Zucchini
Grilled Eggplant, Roasted Pepper, Arugula
Smoked Mozzarella & Homemade Mayo
13.50

SFILATINO CON POLLO & AVOCADO
Italian Baguette with Grilled Chicken Breast
Sliced Avocado, Fresh Sliced Tomatoes & Romaine Lettuce
13.50

(All Panini served with Mixed Greens Salad)

 

 

CONTORNI (Side Dish)

PATATINE FRITTE**
Crispy Fried Shoe String Potatoes
7.50

BROCCOLI DI RAPE**
Broccoli Rabe Saut
é in Garlic & Olive Oil
10.50

FAGIOLINI AL POMODORO**
String Beans in Light Tomato Sauce
8.50

BROCCOLI AGLIO E OLIO**
Broccoli Saut
é in Garlic & Olive Oil
8.50

SPINACI SALTATI AGLIO E OLIO**
Spinach Saut
é in Garlic and Olive Oil
8.50

LE PASTE (Pasta)

SPAGHETTI POMODORO**
Spaghetti Pasta with Tomato Sauce & Fresh Basil
Full 15.50 / Half 9.75

PENNE ALLA MASSERIA
Penne in a light Tomato Sauce, Bacon
Radicchio & Smoked Mozzarella
Full 18.50 / Half 11.25

RAVIOLI DI ANGELINA**
Homemade Fresh Caciotta Cheese Ravioli
in a light Tomato Sauce Capri Style
Full 18.50 / Half 11.25

TAGLIATELLE ALLA BOLOGNESE
Homemade Fresh Wide Fettuccine Pasta
with Homemade Meat Sauce
Full 18.50 / Half 11.25

GNOCCHI ALLA MODA DI SORRENTO**
Homemade Potato Gnocchi
with Light Tomato Sauce & Mozzarella
Full 16.50 / Half 10.25

LE CARNI & I PESCI (Entrée)

BATTUTA DI POLLO ALLA CAPRICCIOSA
Grilled thinly pounded Chicken Breast with Arugula,
Tomatoes & Black Olives Salad (Murray's Farm Chicken)
18.50

SCALOPPINE DI VITELLO AL MARSALA
Milk-fed Veal Scaloppini with Mixed Mushroom
& Marsala Wine Sauce (Royal Dutch Veal)
28.50

CHICKEN CACCIATORA
Semi-deboned Chicken with Olives
Bell Peppers & Mushrooms i
n a Tomato Stew
(Murray's Farm Chicken)
23.50

POLLO ALLA PARMIGIANA
Thinly pounded Chicken Breast, Parmigiana Style
(Murray's Farm Chicken)
21.50

TRANCIO DI SALMONE CON SALSA ALLA MOSTARDA
Grilled Salmon Fillet, with grilled Zucchini & Mustard Sauce
23.50

 

 

LE PIZZE (Pizzas)

All our ingredients come directly from Italy, with DOP Mark and cooked in Traditional Neapolitan way, in order to protect the quality and give you the closest Authentic Traditional Experience.

MARGHERITA**
Mozzarella Fior di Latte, San Marzano DOP Tomatoes & Basil
17.50

PARMA
Cherry Tomatoes, Mozzarella Fior di Latte, Arugula,
Parmesan Cheese &
Parma Prosciutto
19.50

PUGLIESE MARITATA
Mozzarella Fior di Latte, Broccoli Rabe & Ground Sausage
19.50

MAMMA MIA
Mozzarella Fior di Latte, San Marzano DOP Tomatoes with Mixed Mushrooms,
Egg & Parma Prosciutto
21.50

CALABRESE
Mozzarella Fior di Latte, San Marzano DOP Tomatoes,
Spicy Soppressata & N’Duia (spicy Calabrian spread sausage)
21.50

STRACCIATELLA
San Marzano DOP Tomatoes, Creamy Mozzarella & Parma prosciutto
22.50

VEGETARIANA**
Mozzarella Fior di Latte, San Marzano DOP Tomatoes,
Cherry Tomatoes 
& Seasonal fresh mixed Vegetables
18.50

TARTUFO NERO
Mozzarella Fior di Latte, Fontina,
Parmigiano, Robiola and Black Truffle
26.50

Chef & Owner Pino Coladonato

* Gluten Free Pasta available on Request*
** Vegetarian Dish
# Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

DINNER

ANTIPASTI (Appetizers)

ZUPPA DEL GIORNO
Soup of the day
P.A.

I CUCUZIELLI FRITTI ALLA CHEF PINO**
Crispy Fried Zucchini Chef Pino Style
12.50

POLPETTINE ALLA FONTELINA DI CAPRI**
Eggplant Cakes with a Hint of Tomato Sauce and Basil
17.50

MOZZARELLA FARCITA DELLO CHEF
Homemade Stuffed Fresh M
ozzarella Cheese
17.50

TAVOLACCIO DEL SALUMIERE
Assortment of Italian Cured Meats and Cheeses
24.50

POLPETTE DI MANZO DELLA MASSERIA
Homemade Meat Balls with Tomato Sauce and Basil
21.50

PARMIGIANA DI MELANZANE**
Traditional Eggplant Parmesan
18.50

TERRA MARE
Grilled Baby Octopus & Cuttlefish, with Broccoli Rabe, in a bed of Fava Bean Pureé
24.50

FRITTO MISTO DEL GOLFO
Golden Fried Calamari, Shrimp & Sea Scallops
24.50

 


INSALATE
(Salads)

MISTICANZA ALL` ACETO BALSAMICO**
Mesclun Salad with Balsamic Vinegar Dressing
9.50

INSALATA MASSERIA**
Arugula, Radicchio, Endive, Mushrooms, Olives, Tomato & Roast Peppers
with Balsamic Vinegar Dressing
13.50

INSALATA RICCIA
Friseé Salad with Parmesan Cheese & Crispy Bacon
with Balsamic Vinegar Dressing
13.50

INSALATA DI TUBERI**
Red and Golden Beets, Carrots, Radish & Potatoes Salad with Warm Goat Cheese w
ith Red Wine Vinaigrette and EVO
16.50

INSALATA DI CARCIOFI**
Artichoke Salad, with Avocado, Pistachios & Parmesan Cheese
with Lemon & EVO
19.50

DELIZIA AL GORGONZOLA**
Spinach Salad with Pears, Walnuts & Gorgonzola Dressing
18.50

 

IL CRUDO (Raw Fish & Shell Fish)

TARTARA DI SALMONE #
Salmon Tartar on a Bed of Capers & Pickles with Mustard Sauce
22.50

CARPACCIO DI TONNO #
Thinly sliced Seared Tuna with Fresh Herbs
24.50

CRUDO DEL GIORNO #
Raw Fish or Shell Fish of the Day
P.A.

 

CONTORNI (Side Dish)

PATATINE FRITTE**
Crispy Fried Shoe String Potatoes
7.50

BROCCOLI DI RAPE**
Broccoli Rabe Saut
éed in Garlic & Olive Oil
13.50

BROCCOLI AGLIO E OLIO**
Broccoli Saut
éed in Garlic & Olive Oil
11.50

SPINACI SALTATI AGLIO E OLIO**
Spinach Saut
éed in Garlic and Olive Oil
12.50

PARMIGIANA DI MELANZANE**
Traditional Eggplant Parm
12.50

LE CARNI & I PESCI (Entrée)

BATTUTA DI POLLO ALLA GRIGLIA CON CAPONATINA DI VERDURE
Grilled, thinly pounded Chicken Breast with Vegetable Ratatouille
24.50

CHICKEN CACCIATORA
Semi-deboned Chicken with Olives, Bell Peppers & Mushrooms in a Tomato Stew
28.50

CONIGLIO ALLA CAPRESE
Oven Roasted Rabbit with Fresh Herbs & Wine Sauce
36.50

FEGATO DI VITELLO ALLA VENEZIANA
Calf Liver Sautéed with Onions & White Wine
29.50

COSTOLETTA DI VITELLO ALLA MILANESE
Royal Dutch milk-fed Veal. Veal chop thinly pounded & breaded,
with Arugula & Tomato Salad
49.50

COSTOLETTA DI VITELLO ALLA GRIGLIA
Royal Dutch milk-fed veal. Grilled Veal chop
with fresh Herbs & Broccoli Rabe
55.50

FILETTO DI MANZO
Cross Four Ranch, Montana USDA. Prime Angus Beef Filet Mignon, Parmesan crusted. Served with crispy polenta & mixed mushrooms
49.50

TRANCIO DI SALMONE CON SALSA ALLA MOSTARDA
Grilled Salmon Fillet with Grilled Zucchini
& Mustard Sauce
29.50

BRANZINO DEL MEDITERRANEO
Oven Roasted Whole Mediterranean Sea Bass, served in a Cherry Tomato Sauce with Olives and Capers
38.50

QUANTO IL MARE HA DATO
What the Sea gave
P.A.

LE PASTE (Pasta)

SPAGHETTI  POMODORO**
Spaghetti Pasta with Tomato Sauce & Fresh Basil
20.50

LINGUINE ALLE VONGOLE
Linguine Pasta with Fresh Baby Clams, Garlic and White Wine Sauce
26.50

SCHIAFFONI DELLA DOMENICA
Large Rigatoni Pasta with Traditional Sunday Grandmother’s Sauce
26.50

PENNE MASSERIA
Penne in a light Tomato Sauce, Bacon, Radicchio & Smoked Mozzarella
24.50

AGNOLOTTI PIEMONTESI
Homemade Half Moon Shaped Ravioli Stuffed with Veal,
in a mixed wild Mushrooms Sauce
29.50

ORECCHIETTE ALLA BARESE
Little ear shaped Pasta with Broccoli Rabe & ground Sausage
24.50

RAVIOLI DI ANGELINA**
Homemade Fresh Caciotta Cheese Ravioli
in a light Tomato Sauce Capri Style
24.50

TAGLIATELLE ALLA BOLOGNESE
Homemade Fresh Wide Fettuccine Pasta with Homemade Meat Sauce
24.50

TAGLIOLINI PRIMAVERA**
Homemade thin egg pasta with mixed vegetables in a cherry tomato basil sauce
22.50  

GNOCCHI QUATTRO FORMAGGI**
Homemade potato gnocchi with a four cheese sauce and radicchio
23.50

SCIALATELLI QUATTRO PASSI**
Homemade short cut thick Fettuccini with Eggplant & smoked Mozzarella in a light Tomato Sauce
22.50

RISOTTO DEL GIORNO
Risotto of the day
P.A.

LE PIZZE (Pizzas)

All our ingredients come directly from Italy, with DOP Mark and cooked in Traditional Neapolitan way, in order to protect the quality and give you the closest Authentic Traditional Experience.

MARGHERITA**
Mozzarella Fior di Latte, San Marzano DOP Tomatoes & Basil
18.50

MARINARA**
San Marzano DOP Tomatoes, Garlic and Oregano
19.50

PUGLIESE MARITATA
Mozzarella Fior di Latte, Broccoli Rabe & Ground Sausages
23.50

MAMMA MIA
Mozzarella Fior di Latte, San Marzano DOP Tomatoes with Mixed Mushrooms, baked, over-easy Egg and Parma Prosciutto
25.50

CALABRESE
Mozzarella Fior di latte, San Marzano DOP Tomatoes,
Spicy Soppressata & N’Duia (Spicy Calabrian spread sausage)
23.50

STRACCIATELLA
San Marzano DOP Tomatoes, Creamy Mozzarella & Parma Prosciutto
25.50

QUATTRO FORMAGGI**
Four cheese pizza
27.50

VEGETARIANA**
San Marzano DOP Tomatoes,
Mozzarella Fior di Latte,
Cherry Tomatoes 
& seasonal fresh mixed Vegetables
22.50

CAPRICCIOSA
San Marzano DOP Tomatoes, Mushrooms, Artichokes
Italian ham, black Olives,
Mozzarella Fior di Latte
24.50

TARTUFO NERO
Mozzarella Fior di Latte, Fontina,
Parmigiano, Robiola and Black truffle
29.50

Chef & Owner Pino Coladonato

*Whole wheat & Gluten Free Pastas available on Request*
**Vegetarian Dish
# Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

SET LUNCH MENU

THREE COURSE LUNCH  $20.00* per person
Served Daily from 12:00 pm to 4:00 pm

ANTIPASTI (Appetizers)

Choice of:

ZUPPA DEL GIORNO
Soup of the day

INSALATA MASSERIA**
Arugula, radicchio, endive, mushrooms
olives, tomato & roasted peppers

MOZZARELLA FARCITA DELLO CHEF
Homemade stuffed fresh mozzarella cheese

 

 

I DOLCI (Dessert)

Choice of:

SORBETTO AL LIMONE
Scoop of lemon sorbet

TORTA DI MAMMA PAOLA
Homemade flourless chocolate almond cake

TORTA DI RICOTTA ALLA VANIGLIA
Vanilla flavored Ricotta cheese cake

REGULAR/DECAF BREWED COFFEE
OR
TEA

LE CARNI & I PESCI (Entrée)

Choice of:

PENNETTE POMODORO**
Pennette pasta with tomato sauce and fresh basil

TAGLIATELLE ALLA BOLOGNESE
Homemade fresh wide fettuccine pasta with homemade meat sauce

TAGLIOLINI PRIMAVERA**
Homemade thin egg pasta, with mixed vegetables in a
cherry tomato basil sauce

PIZZA MARGHERITA**
Mozzarella Fior di Latte, San Marzano DOP tomatoes, basil

BATTUTA DI POLLO ALLA CAPRICCIOSA
Grilled, thinly pounded chicken breast
with arugula, tomatoes & black olives salad

FILETTO DI SALMONE ALLA GRIGLIA (+$2)
Grilled fillet of Salmon with grilled zucchini and mustard sauce

FILETTO DI BRANZINO (+$6)
Oven roasted fillet of Mediterranean Sea Bass with
olives, capers, cherry tomato sauce

 

 

*WINE, COCKTAILS, BEVERAGE, GRATUITY & TAXES NOT INCLUDED. Cannot be combined with other discounts and promotions*

 

Chef & Owner Pino Coladonato

* Whole wheat & Gluten Free Pastas available on Request*
** Vegetarian Dish
# Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

HAPPY HOUR AT THE BAR

Served from 3pm to 6pm & 9pm - CLOSE

BITES $7

Gamberetti Con Polenta Fritta
Sautéed shrimp with garlic & prosecco
on a bed of fried polenta

Polpetta Sliders
Homemade meatballs, slider buns,
mozzarella, tomato sauce and basil

Bruschettone
Toasted multigrain bread served with Chef selected topping

Pollo Scarpariello
Pieces of chicken sautéed with garlic,
rosemary, lemon juice and white wine

Tavolaccio del Salumiere
Assortment of Italian cured meats and cheeses

I Cucuzielli Fritti di Chef Pino*
Crispy fried zucchini, Chef’s Pino style

7” Pizza Margherita*
Mozzarella Fior di Latte, San Marzano DOP tomatoes & basil

Mozzarela Farcita Dello Chef
Homemade stuffed fresh mozzarella cheese

Pollo Alla Parmigiana Sliders
Breaded chicken breast, slider buns, parmesan,
mozzarella, tomato sauce & basil

Chef Owner “Giuseppe Coladonato”

*Vegetarian Dish

# Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

DRINKS $7

Aperol Spritzer
Aperol, Prosecco, Club soda

Italian Sangria
House-made Sangria with fresh fruits

Americano
Campari, Sweet Vermouth, Soda Water

Featured Call Brands
Tito’s, Bombay, Bacardi,
Milagro Tequila, Canadian Club

Prosecco, San Osvaldo, Treviso,
Veneto, 2016

Coteaux d’Aix en Provence Rose’ “AIX”,
Provence, France, 2015

Chardonnay, Tormaresca,
Puglia, 2015

Pinot Grigio, San Osvaldo,
Veneto, 2016

Montepulciano D'Abruzzo “Dama”,
Marramiero, Abruzzo, 2015

Pinot Noir, A to Z,
Oregon, 2015

Chianti Ottomani,
Toscana, 2016

HALF OFF
Bottled Beer
Imported or Domestic

I DOLCI (Dessert)

TIRAMISU’ AL CAFFE`
Homemade coffee flavored tiramisu’
10.00

TORTA DI MAMMA PAOLA
Flourless chocolate almond cake with vanilla ice cream
10.00

TORTA DI RICOTTA ALLA VANIGLIA
Vanilla flavored Ricotta cheese cake
11.00

CROSTATINA DI MELE CON GELATO ALLA VANIGLIA
Warm apple tart with raspberry sauce and vanilla ice cream
10.00

DELIZIA AL LIMONE
Lemon Glazed custard sponge cake
10.00

TARTUFO AL CIOCCOLATO
Chocolate & Vanilla Tartufo ice cream
10.00

CREMA CATALANA ALLA VANIGLIA
Vanilla Crème Brule’
10.00

MISTO BOSCO CON SORBETTO AL LIMONE
Fresh mix berries with lemon fruit Sorbet
12.00

GELATI E SORBETTI DEL GIORNO
Selection of today ice cream or sorbet
9.00

White Truffle Festival

An Unforgettable Italian Dining Experience

The White Truffle Festival is an annual celebration of Alba white truffles, Piedmont wine, and Italian cuisine,
modeled after the world famous Fiera Internazionale del Tartufo Bianco di Alba.

Tasting Menu:

UOVA AL TARTUFO
Scrambeled eggs with shaved White Truffle
(3 Oz. Nebbiolo Alba Occhetti, Prunotto 2016)
Or
POLENTA AL TARTUFO
Soft polenta with shaved White Truffle
(3 Oz. Nebbiolo Alba Occhetti, Prunotto 2016)

FETTUCCINE AL TARTUFO
Fresh Home made Fettuccine
With shaved White Truffle
(3 Oz. Barbaresco, Prunotto, 2016)

BATTUTA DI VITELLO AL TARTUFO
Pounded bone in Veal Chop with
Shaved White truffle
(3 Oz. Barolo, Prunotto, 2013)

$250 Three course truffle experience
$300 With Prunotto Wine Pairing

Prunotto Wine By the Glass

Nebbiolo Alba Occhetti, Prunotto 2016 6oz $26
Barbaresco, Prunotto, 2016 6oz $37
Barolo, Prunotto, 2013 6oz $48

Prunotto Wine Bottle

Nebbiolo Alba Occhetti, Prunotto 2016 $104
Barbaresco, Prunotto, 2016 $148
Barolo, Prunotto, 2013 $192

Menu:

POLENTA AL TARTUFO
Soft polenta with shaved White Truffle
$70

CARPACCIO DI MANZO AL TARTUFO
Thinly sliced raw beef with
Arugula salad & Shaved Parmesan
with Shaved White Truffle
$70

PIZZA AL TARTUFO
Mozzarella, Fontina, Parmigiano
Robiola and White Truffle
$100

FETTUCCINE AL TARTUFO
Fresh Home made Fettuccine
With shaved White Truffle
$80

RISOTTO AL TARTUFO
Risotto with Shaved White Truffle
$90

SCALOPPINE DI VITELLO AL TARTUFO
Veal scaloppine with Shaved White Truffle
$120

BATTUTA DI VITELLO AL TARTUFO
Pounded bone in Veal Chop with
shaved White truffle
$140

White Truffle Festival

White Truffle

Tuber Magnatum Pico

White Truffle, or better known White Alba Truffle, is surely the most precious variety of truffle from an economic and culinary point of view.

Its gleba is unmistakably white and yellowish with small white veins. The surface is smooth, ochre or olive-yellow, sometimes grey-blackish.

Collection period: October to December

Being hypogeous mushrooms, truffles grow and mature underground close to the roots of some types of trees, specifically oaks and elm trees the mushroom creates a symbiotic relationship with, called mycorrhiza, through which the precious sporocarp is produced. They are covered by an external wall called peridium, which can be smooth or textured, with a color that varies from light to dark. The inner part is called gleba and its color varies from white to black, from pink to brown. On its surface there is a veining that delimitates cavities, in which are submerged big cells, called aschii, which contain the spores.

The conformation of peridium, gleba, aschii and spores allows us to recognize and categorize truffles. 80% of the truffle's mass is made up of wart, while the remaining 20% contains ashes, total nitrogen, non-proteic nitrogen, proteins, fats, soluble glucids and fibers. As for its preservation, it's better to wrap it in a paper towel, put it in a plastic or glass container and place the container in the lower part of the fridge (0/4°C) up to 2/3 days. If you wish to use truffle after 2/3 days, freezing is recommended. Truffle helps digestion when consumed in moderation, it has only 31 calories for 100 grams and it is believed to be an aphrodisiac food.