GLOSS A r i o

Assaggini

Agra Dolce —sweet and sour integrale —whole wheat Arancine
al Fuoco —baked under the fire Involtino —stuffed rolls of meat or fish Rice Balls / Bufala Mozzarella / braised short ribs / fontina cheese . . . 7

al Marone —chestnut or brown Langostino —deep sea scampi f o r ma g g i o

Amatriciana —pasta sauce made of
guanciale, onions, chile peppers and
cheese
Aragosta —Lobster
Arancini —rice balls, little oranges
Arosto —roasted
Asiago —sharp cows milk cheese from
Veneto
Assagino —sample, small bite or taste
Biscotti —twice baked almond cookie
Bolognese —hearty, long simmered
meat and vegetable sauce, ragu
Branzino —sea bass
BRESAOLA —DRIED, SALTED BEEF (LOMBARDY)
BRUSCHETTA —TOASTED BREAD RUBBED
WITH GARLIC, DRIZZLED WITH OLIVE OIL –WITH
VARIOUS TOPPINGS
Brusciare —burned
Bufala —buffalo
Calabrese Style —pan fried peppers,
tomato, touch of ricotta
Carpaccio —paper thin slices of raw
meat or fish
Carrozza —in a carriage
Cavolo Nero —Italian kale
Ceci —chickpeas
Chi’acherre —small talk
Classico Nuovo —newly defined classic
contorni —side dishes
Coppa —cooked and pressed cured pork,
air dried for six months or more
Costole —rib or chop
Crostata —tart, open face
crostini —thin slices of toast covered
with various ingredients
Crudo —raw
della Nonna —from the grandmother
Delmonico —rich cut of beef from the rib
Farro —spelt, whole grain wheat
fegato grasso —foie gras, duck liver
Fontina —ancient cheese from the Valle
d’Aosta
Fra Diavolo —dish made with hot chile
peppers
FREGOLA —A LARGE FORM OF COUS COUS
(SARDINIA)
Maccheroni —tubular pasta, often reggiano parmigiano / italian olives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
ridged
Macchiato —stain of sauce p i z z a b r e a d ‘ l a tav o l a’
e. v. olive oil / pomodorini / rosEmary / parmigiano . . . . . . . . . . . . . . . . . . 12
Mantecato —adding butter and
Parmigiano to a dish at the end of the
cooking process B ab y A r t i c h o k e s
Roasted Garlic / LEMON / Rosemary Sprigs . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
mi’scela —mixture
MORTADELLA —LARDED SAUSAGE MADE j u mb o s h r i m p c o c k ta i l
OF FINELY GROUND PORK MEAT AND SPICES with vic’s spicy cocktail sauce, each . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
(BOLOGNA)
Mozzarella —soft cheese made from piat ti piccoli of FOOD THAT CAN BE ENJOYED BEFORE YOUR DINNER
cows milk
Ortolano —green grocer
Osso Buco —pierced bone, braised shank
from Lombardy A n t i pa s t i
Paglia e Fieno —straw and hay, fresh
and spinach Tagliatelle
Pancetta —cured pork similar to bacon
langostinos
sicilian st yle ‘charcoal grilled’ prawns / baby mache salad . . . . . . . . . . 23
Panino —small bread, small sandwich
Panna Cotta —eggless custard s a l u m i A NTIPA STO
mortadella / coppa / prosciut to / soppressata / italian olives . . . . . . . . 18
Panzanella —salad containing
tomatoes, cucumber, bread, basil,
vinegar and olive oil grilled Oc topus
crispy fingerling potatoes / haricot verts / lemon / e.v. olive oil . . . . . 15
Pecorino Pepato —a sharp hard cheese
from fresh ewe’s milk containing
peppercorns c a l ab r e s e ITA LI A N s a u s a g e
GRILLED sausage ‘fate in CASA’ / sweet fried peppers & onions . . . . . . . . . . 12
peperonata —stew of sweet peppers,
tomatoes, olive oil and garlic
T u n a Ta s t i n g
Perciatelli —pierced through hollow Tuna Crudo Italiano / Spiced tuna Carpaccio / tuna Gaufret te . . . . . . . . 24
spaghetti
Pesce —fish C l am s & M u s s e l s ‘ G u a z z e t t o ’ i n P i n o t G r i g i o
‘COZZE & VONGOLE’ / Cannellini Beans / Braised Artichokes . . . . . . . . . . . . 14
Pesceria —from the fish monger
Piatto —plate or platter Lo b s t e r Ta i l O r e g a n ata
Piccoline —very small broiled shrimp crusted maine lobster tail / lemon sauce machiato
con piselli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Pignoli —pine nuts, from the Italian
stone tree
Kobe Beef Trio Burgers and fries
Pomodoro —golden apple, sauce made Fontina / Grilled Onions / house cut Fries / let tuce / roma tomato
from plum tomatoes
pickle chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Profiterole —cream puff pastry shells
Prosciutto —cured ham in the region Ca r pa c c i o o f B e e f T e n d e r lo i n
of Parma WHITE TRUFFLE OIL / Wild Rocket / Steak Tatar Crostini
Ripieno —filled, stuffed Pecorino Peppato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Rosmarino —rosemary
E g g p l a n t i n v o lt i n i ‘ n a p o l i ta n a’
salame —rich pork sausage with pepper roasted melanzane / ricot ta / san Marzano tomatoes / parmigiano 14
Saltimboca —leap in the mouth, layered
with sage leaf and prosciutto K o b e M e at ba l l s ‘ p o l p e t t e ’ — 2 way s
. parmesan brodo / Tuscan Kale / Cannellini Beans . . . . . . . . . . . . . . . . . . . . 14
San Marzano —tomato from THE
Campania REGION . san marzano pomodoro / ricot ta / fried peppers . . . . . . . . . . . . . . . . . . . . 14

Frittelle—fritters schiacciata —broken pieces

Fritto Misto —mixed fry, fried food
assortment
Frutti di Mare —fruit of the sea,
seafood
Garganelli —quill shaped pasta from
Imola Italy
GELATO —EGG CUSTARD ICE CREAM
Giardiniera —garden style, vegetables
marinated in vinegar
GREMOLATA —MIXTURE OF CHOPPED GARLIC,
LEMON PEEL AND PARSLEY
GRISSINI — BREADSTICKS
guanciale —salt cured hog’s jowl,
similar to unsmoked bacon
Guazetto —seafood cooked in a light
sauce of wine, garlic and parsley
in Bianco —dish served without tomato
in brodo —in broth
Soppressata —salami made from pork
meat and fat, flavored with lemon peel
and various spices
SORBERTO —FROM THE ARAB ‘SHARBIA’
FLAVORS FROZEN PRINCIPLY WITH FRUITS
Spacarelli —spicy broccoli rabe
Spiedino —skewers
Sugo —juice, sugo al pomodoro-tomato
sauce
Taleggio —soft butterey cows milk
cheese from the Taleggio Valley near
Lombardy
Tortiglione —large tube shaped pasta
with spiraled edges
Vongole —true clams, carpet shell clam
Zabiglione —dessert of whipped egg
yolks, marsala wine and sugar
Zingara —gypsy woman
C r i s p y Ca l ama r i — 3 way s
. Tender Calamari / Zucchini / Meyer Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . 12
. Calamari fra diavolo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
. SPICY Calamari ‘IN UMIDO’ / CANNELINI BEANS / GRAPE TOMATOES . . . . . . . . 12
b o va’ s ba k e d C l am s
Nuovo classico . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
a n t i pa s t o pa r ma
eggplant milanese / bufala mozzarella / italian olives
vine ripened tomato / roasted peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
add prosciut to di parma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
s h r i m p s c am p i ‘ lo c a n d a’
sauteed jumbo shrimp / cannelini beans
roasted grape tomato bruschet ta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
 Pizzette seafood
M a r g h e r i ta at l a n t i c Sa l m o n
bufala mozzarella / san marzano pomodoro / fresh garden basil. . . . 14 black lentils / eggplant caponata / mache and bibb greens . . . . . . . . . . . 28
s h r i m p a l l a d i av o lo am e r i c a n R e d s n a p p e r - 2 way s
sauteed Shrimp / spicy San Marzano Pomodoro / basilico . . . . . . . . . . . . . 16 . ‘giambotta’ / braised summer vegetables / zuchini chips / lemon sauce . . . 34
PIED M ONTESE . francese / asparagus risot to / braised escarole . . . . . . . . . . . . . . . . . . . . 34
PROSCIUTTO DI PARMA / RUCOLA / MOZZARELLA . . . . . . . . . . . . . . . . . . . . . . . . . . 16
h a l i b u t ‘ o r e g a n ata’ - 2 way s
B OVA . scampi / roasted fingerling scaciata / braised swiss chard . . . . . . . . . . 38
MOZZARELLA / BROCCOLI RABE / RICOTTA / CRUSHED RED PEPPER . . . . . . . . . . . . 16 . halibut arosto ‘italiano’ / brocoli rabe / e.v. olive oil / lemon . . . . . . . 30
s u mm e r T u n a
hydroponic Watercress / braised artichokes / avocado / bibb let tuce 28
S h r i m p Sa lt i mb o c a
I n s a l at e Pancet ta Wrapped Jumbo Shrimp / Italian Shrimp Tempura
Asparagus, Peas, Pancet ta and Lobster Risot to . . . . . . . . . . . . . . . . . . . . . . . 42
c h i l e a n s e a ba s s a n d lo b s t e r
b lt s a l a d sea bass arosta / spring vegetables in lobster guazzetto / gremolata. . . 45
baby let tuce / heirloom tomatoes / avocado / applewood smoked pesce al filo d ‘amo -chef caught ‘with hook and line’
bacon / bleu cheese dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 availabilit y limited to freshness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mp
Ca e s a r c l a s s i c o n u o v o
Hearts of Romaine / grissini / roasted pepper bruschet ta
Shaved parmigiano Reggiano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
S i g n at u r e S p e c i a lt i e s
ITA LI A N S A L A D
BIBB LETTUCE / ROMAINE / RADICCHIO / FRISSE / ARUGULA / CHICK PEAS / ENDIVE grilled langostinos
GRAPE TOMATOES / Lime / SHAVED PARMIGIANO / E.V. OLIVE OIL . . . . . . . . . . . . . 12 sicilian st yle ‘charcoal grilled’ prawns / baby mache salad / fries. . . . 38
organic Beets & Gorgonzola pa n s e a r e d d u c k b r e a s t ‘a g r a d o lc e ’
frisse / endive / Micro Greens / E V Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . 12
barolo wine Risotto / roasted Cipolline onions sweet potato fritte . 30
b u fa l a m o z z a r e l l a d i c am pa g n a — 3 WAYS C h i c k e n C u t l e t s à l a Fam i g l i a - 4 way s . . . . . . . . 28
. mozzarella / roasted peppers / fresh basil / olio verde . . . . . . . . . . . . . . 12 . italian salad . slow fried peppers
. mozzarella / prosciut to di parma and olives / olio verde . . . . . . . . . . . . 18 . brocolli rabe . penne vodka
. mozzarella / vine ripened tomatoes / fresh basil / olio verde . . . . . . . . 12
V e a l C h o p m i l a n e s e - 4 way s . . . . . . . . . 3 8
. italian salad . slow fried peppers
. brocolli rabe . penne vodka

Pa s ta / R i s o t t o p o l lo s c a r p i e l lo
boneless or BONE IN pan roasted chicken / italian sausage / artichokes
fingerling potatoes / cherry peppers / fried peppers / italian olives. . . 29
J u mb o D r y s e a S c a l lo p R i s o t t o Lo b s t e r F r a n c e s e
pan seared sea scallops / creamy aspargus and pea arborio risotto. . . 38 twin maine lobster tailS / asparagus risotto / jumbo lump crab lemon sauce. . . . 45
s pa g h e t t i & c l am s n u o v o S t e a k / Lo b s t e r
aglio e olio / vongole / roasted grape tomatoes / rucola Filet Mignon / Maine Lobster Tail Oreganata / Asparagus Risot to . . . . . 48
red pepper flakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 / 18 B R A ISED SHORT RI B S ‘ IN PA DELL A’
PERCI ATELLI lo b s t e r f r a d i av o lo FOREVER BRAISED SHORT RIBS / SEASONAL VEGETABLES / POLENTA . . . . . . . . . . . . 38
maine lobster meat / san marzano spicy pomodoro . . . . . . . . . . . . . . . . . . . 38 roasted lemon chicken
PENNE à l a v o d k a c o n p i s e l l i BROCOLLI RABE / FINGERLING POTATOES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
peas / prosciut to di parma / san marzano crema . . . . . . . . . . . . . . . . . . 26 / 18 v e a l ‘ VITELLO ’ s c a l lo p i n e
R i s o t t o S t e a k M a n t e c at o al modo del chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PA
Creamy mushroom Risot to / Sliced steak / Crispy Onions Frit te . . . . . . . . 26
RIG ATONI s h o r t r i b s
forever braised beef short ribs / broccoli rabe / riccota . . . . . . . . . 26 / 18
100% prime Steaks / Chops
ta g l i at e l l e ‘ n o v e l l i n o ’
mushroom trifolati / asparugus / porcini brodo / parmigiano . . . . . 26 / 18 c o lo r a d o Lamb C h o p s - 1 4 OZ . . . . . . . . . . . . . . . 42
G n o c c h i d i R i c o t ta f i l e t M i g n o n - 8 OZ . . . . . . . . . . . . . . . . . . . . . . . . 3 5
Mozzarella di Bufala / San Marzano Pomodoro . . . . . . . . . . . . . . . . . . 23 / 15 ‘ b o n e i n ’ F i l e t M i g n o n - 1 4 OZ . . . . . . . . . . . . . . . 4 9
‘ T o r t i g l i o n e ’ R i g at o n i C h i c k e n d e l m o n i c o ‘ b o n e i n ’ - 1 6 o z . . . . . . . . . . . . . . . . . 4 6
pan seared chicken / exotic mushrooms / madeira wine sauce . . . . . 24 / 16 n y s t r i p / c e n t e r c u t - 1 4 o z . . . . . . . . . . . . . . . . 4 2
pa s ta a n d p e a s ‘ g r a n o ’
short whole wheat pasta / peas / pancet ta s IDES / CONTORNI
Sweet Onions / Pecorino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 /14
ma c c h e r o n i V i t e l lo B o lo g n e s e
Veal Bolognese / Parmigiano Reggiano . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 / 16 Italian fries. . . . . . . . . . . . . . . . . . . 6 HOT & SWEET FRIED PEPPERS . . . . . . 8
‘ b i g r i g at o n i ’ a l l’ amat r i c i a n a Mushroom fricasee. . . . . . . . . . . . .8 sWISS cHARD. . . . . . . . . . . . . . . . . . . . 8
rigatoni giganti / spicy san marzano pomodoro escarole & beans . . . . . . . . . . . . . . 8 GORGONZOLA pOLENTA . . . . . . . . . . . 8
guanciale / sweet onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 / 18 braised spinach & endive. . . . . . . . 8 tUSCAN KALE . . . . . . . . . . . . . . . . . . 8
C A PPELINI FILETTO DI PO M ODORO Broccoli rabe. . . . . . . . . . . . . . . . .. .8 bOVA mAC & CHEESE . . . . . . . . . . . . . 8
ANGEL HAIR / VINE RIPENED TOMATOES / E.V. OLIVE OIL . . . . . . . . . . . . . . . . . 21 / 14 ROASTED FINGERLING POTATOES . . . 8 ROASTED ASPARAGUS. . . . . . . . . . . . . 8

we cook all of our imported and housemade pasta to order

9 15 2008