Antipasti – Appetizers & Soups

Antipasto Freddo - Fine Italian cold meats and cheeses served with mixed pickled vegetables and oils – 12

Frittura di Calamari - Squid coated in our special batter, deep fried and served with our tomato aioli and spicy pomodoro sauces – 7

Gamberoni alla Casalinga Siciliana - Jumbo shrimps cooked with tomatoes, capers, fennel seeds and celery, and deglazed with Marsala wine – 9

Portobello Perigourdine - Pan fried crusted Portobello mushrooms topped with perigourdine truffle sauce – 7

Mozzarella in Carrozza - Deep fried, bread crusted, mozzarella di bufala topped with Tarantina sauce (garlic, capers, a hint of anchovies and sun-dried tomatoes) – 6

Involtini di Melanzane - Fried eggplant slices, rolled and stuffed with ricotta and scallions; then baked and topped with our pomodoro sauce – 7

Calamari Siciliano - Calamari delicately sautéed with crushed tomatoes, capers, olives and Israeli couscous – 7

Insalata – Salads

Insalata Mezzanotte - Baby greens tossed beautifully with green apple vinaigrette and topped with green apple slices, gorgonzola cheese and toasted walnuts – 7

Insalata Caprese - Imported mozzarella di bufala, ripe red tomato slices and fresh basil drizzled with the finest extra virgin olive oil – 7

Insalata Cesare a Modo Nostro - Romaine lettuce delicately grilled and topped with our own tangy caesar dressing and parmesan shavings – 7

Risottos (as appetizer or main course)

Risotto Bianco con Pesto - White risotto topped with a dollop of freshly made pesto. This combination is terrific - 9 / 16

Risotto Milanese con Salsicia - Saffron risotto cooked with mild crumbled sausage and wild mushrooms - 10 / 18

Risotto con Pancetta e Salvia - Wonderfully influenced by sage. Cooked with diced pancetta and parmigiano reggiano cheese – 10/18

Pasta

Fettucine ai Gamberi - Shrimp and lump crab meat delicately sautéed with artichokes, asparagus tips and chopped tomatoes. Finished with a light lemon wine sauce. Served over fettuccine al dente – 19

Penne alla Puttanesca - Anchovies (don't be afraid of them - you won't even see them!), capers, kalamata olives and crushed San Marzano tomatoes are sautéed and accented with garlic and crushed red peppers – 16

Cannelloni Rossini - Homemade pasta rolled and stuffed with chicken, spinach, and ricotta cheese, topped with a delicate fontina cheese sauce - 14
Pappardelle Bolognese Wide strips of pasta tossed with a light veal and pancetta Bolognese sauce – 18

Bucatini all’ Amatriciana - Hollow straw pasta tossed with pancetta, sautéed red onions, spicy crushed tomato sauce and pecorino cheese – 13

Lasagna Della Nonna – Oven baked pasta layered with veal Bolognese sauce – 14

Fettuccine Alfredo – with our unique lemon zest parmigiano creamy sauce – 13

Penne alla Vodka – tossed with a sauce of reduced cream and vodka, pancetta and fresh tomatoes – 14

Fettuccine Carbonara – Our interpretation uses pancetta and a gorgonzola cheese sauce – 14

Carne – Beef, Veal, Pork
- Our beefs are cooked to the recommended temperature of medium rare -
(served with choice of sautéed vegetables, pasta or lentil salad)

Filleto Au Poivre - Angus filet mignon peppercorn crusted, pan seared, flambéed with brandy and topped with a butter brandy sauce – 29

Ribeye Mezzanotte - Grilled to perfection and topped with gorgonzola cheese and sun-dried tomato pesto – 24

Tagliata di Manzo Prime - NY Strip steak is marinated in a mix of extra virgin olive oil, sage and rosemary leaves, minced garlic, lemon peel and black peppercorns – 28

Lamb Chops al Pistacchio - Lamb chop rack coated with a mint pesto and crusted with Sicilian pistachios – 28

Osso Buco (Please ask for availability) - Sumptuous veal shank braised in red wine,
tomatoes, onions, celery, carrots. Served with saffron risotto and toasted pine nut
gremolata. A very traditional and savory Milanese dish perfect for the season - 29
Veal Marsala Veal cutlets sautéed with crimini mushrooms and topped with a thyme Marsala wine sauce – 18

Veal Piccata - Veal cutlets sautéed with capers, lemon juice and white wine – 18

Veal alla Crema di Funghi - This Florentine dish features pan fried veal scaloppini topped with a mushroom cream sauce. The sauce has hints of cloves and bay leaves - 18

Pollami – Poultry
(served with choice of sautéed vegetables or pasta)

Chicken Contadina - Chicken cutlets and mild Italian sausage sautéed with mushrooms, onions and sweet peppers. Flambéed with Brandy – 19

Chicken alla Zingara - Chicken cutlets sautéed with onions, bell peppers, artichokes, mushrooms and asparagus. Delicately accented with herbs and deglazed with white wine – 19

Chicken Fiorentina - Chicken cutlets sautéed with mushrooms and asparagus segments in a Marsala cream sauce. Served with sautéed vegetables or pasta – 18

Chicken Marsala - Flour dusted chicken breast sautéed with mushrooms and topped with a thyme Marsala wine sauce – 17

Chicken Picatta - Chicken cutlets sautéed with capers, lemon juice and white wine - 17

Frutti di Mare – Seafood

Tortelloni Frutti di Mare - Pasta pockets stuffed with porcini mushrooms. Served with sautéed craw fish, shrimp, crab meat and our pink sauce – 21

Lobster Ravioli - Topped with a delicate creamy crab brandy sauce – 22

Sole Picatta - Delicately pan seared filet of sole topped with capers and a wine, butter and lemon sauce. Served with sautéed vegetables – 21

Salmone Mezzanotte - Salmon filet marinated in balsamic vinegar, mustard and thyme. Pan seared and served over pappardelle pasta – 19

Zuppa di Pesce - Combines a great variety of seafood (crayfish, clams, mussels, shrimp, fish). Slowly cooked with onions, celery, garlic, tomatoes and white wine. – 24

Contorni - Side Dishes

Garlic and Rosemary Mashed Potatoes - $5 Baked Asparagus Parmesan - $5
Sautéed Spinach - $5