Dinner Menu
| ANTIPASTI |
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CROSTINI DELLA CASA-Garlic bread topped with sun dried tomato, hearts of artichoke, mushrooms and mozzarella. |
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| MOZZARELLA CAPRESE-Fresh mozzarella served with sliced tomato, basil, and olive oil | |
| CALAMARI-Choice of Calamari fried or sautéed with tomato sauce. | |
| FRUTTI DI MARE-A combination of shrimp, mussels, clams, calamari and crabfingers with vermouth sauce | |
| CRABCAKE-Crab and shrimp blended in a lovely seafood cake and served with tarragon cream sauce. | |
| PROSCIUTTO DI PARMA-Imported Italian ham served with melon | |
| CARPACCIO DI SALMONE-Fresh cured salmon thinly sliced accented with capers and a light vinaigrette. | |
| SCAMPI GALLIANO-Shrimp sautéed with fresh herbs and garlic in a Galliano sauce | |
| BOCCONCINI DI CARGIOFI-Stuffed artichoke bottoms prepared with crabmeat, hearts of artichoke and parmesan cheese served with pablano pepper sauce |
| INSALATE E ZUPPE |
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HOUSE SALAD-Green leaves with tomato and Italian vinaigrette |
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| INSALATA DI CESARE-Classic Caesar salad | |
| INSALATA CIPRIANI-Radicchio, endive, bibb, hearts of palm, asparagus, mushrooms with a balsamic vinegar dressing | |
| MINESTRONE-Fresh vegetable soup | |
| ZUPPA DEL GIORNO-Soup of the day |
| PASTA DELLA CASA |
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LINGUINE PESCATORE-Linguine prepared in a zesty tomato sauce and topped with mussels, clams, shrimp and crab fingers |
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| MANICOTTI & CANELLONI-A combination of manicotti filled with ricotta and canelloni filled with veal and spinach served with béchamel and tomato sauce | |
| LASAGNA DELLO CHEF-Chef's own recipe | |
| RAVIOLONI-Large homemade ravioli filled with a lobster, shrimp mousse. Served with basil cream sauce | |
| RISOTTO ITALIANO-Creamy Italian rice prepared with imported wild mushrooms | |
| FETTUCCINE ALFREDO-Fettuccine Alfredo served with grilled chicken strips | |
| RIGATONI CONTADINA-Sautéed peppers and onions in a marinara sauce complimented with Italian sausage | |
| PENNE RUSTICA-Prepared with prosciutto, mushrooms, peas, tomatoes and a touch of cream |
| PESCE DEL MARE |
| ATLANTIC SALMON STEAK-Grilled and served with a pink peppercorn sauce | |
| SEA BASS FIORENTINA-Chilian sea bass pan seared and nestled on top of a bed of spinach with a Trebbiano white wine sauce | |
| CRESPELLE AI FRUTTI DI MARE-Homemade crepes filled with a combination of crabmeat, shrimp, and scallops. Served with lobster sauce | |
| SHRIMP FRADIAVOLO-Shrimp served with linguini and a spicy tomato sauce | |
| SEA SCALLOPS BELVEDERE-Sea scallops prepared with champagne garlic sauce and served on green and white fettuccine | |
| CIOPPINO LIVORNESE-Italian fish soup made with a variety of seafood in a zesty tomato broth |
| POLLO E CARNE |
| VEAL or CHICKEN PARMIGIANI-Breaded, sautéed and topped with mozzarella and tomato sauce accompanied with pasta | |
| POLLO ROMAGNOLA-Breast of chicken stuffed with smoked ham and provolone cheese in a poblano sauce. Served with pasta | |
| INVOLTINI DI POLLO CIPRIANI-Breast of chicken stuffed with crabmeat complemented with a flavorful spinach basil cream sauce | |
| BISTECCA ALL' ORTOLANA-Grilled sirloin of beef prepared with Italian herbs, mushrooms, garlic & olive oil | |
| VITELLO BUONGUSTAIO-Veal scaloppine prepared with three different sauces-marsala, peppercorn, & tomato brandy | |
| PICCATA DI VITELLO-Veal scaloppine sauteed with lemon butter and capers | |
| POLLO PORTOFINO-Breast of chicken sauteed and slice topped with crabmeat and served with a tarragon tomato creams sauce | |
| LOMBATA DI VITELLO-Grilled veal chop with mushrooms and Barolo wine sauce | |
| FILETTO DI VITELLO-Tenderloin of veal, grilled and served with a delightful brandy cream sauce |
| I NOSTRI DOLCI |
| SOUFFLES-Your choice of chocalate, Grand Marnier, Amaretto, or Raspberry souffle | |
| HOMEMADE DESSERTS-A selection from our dessert tray including White & Dark Chocolate Mousse Cake, Tiramisu, Irish Cream Cake, |
*Menu subject to change