As a family restaurant that has been in service for 40 years, we are going through a time of hardship.  We are placing the health and safety of the community as ourmain priority and following the proper guidelines the state has provided.  We will have (free) delivery and takeout options until 7:00pm. As for the menu, it has been reduced in order to maintain quality and absolute freshness of our products. Due to the long experience of serving gluten free food for the last 13 years, we are implementing our safety protocols and procedures for all our menus. The restaurant is taking every precaution to keep clean, sanitize, sterilize all the surfaces, equipment, and supplies.  GLOVES WILL BE WORN AT ALL TIMES.  Please Be Safe and Stay Clean.

Delivery & Takeout Menu

Antipasti

Burrata with Speck a delicate cheese made from mozzarella and cream with north Italy smoky prosciutto – 14

Stuffed Artichoke – 11

Mozzarella Kisses - 14

Bite size fresh mozzarella with tomato & prosciutto

Spedino alla Romana – 11

White bread with mozzarella and ham drizzled with anchovie butter sauce

Insalata

Sea Food Salad – 16

Combination of calamari, shrimp and octopus with celery, onion, tomato in extra virgin olive oil and lemon dressing

La Primavera – 14

With rugola, radicchio, endive, provolone, mozzarella, bell pepper, tomato, mushroom, and heart artichoke, house dressing

Rugola with Tomato –10

La Tricolore – 10

Rugola, radicchio, endive and tomatoe

Minestre

Meat Tortellini in Brodo (beef broth) – 9

Pasta & Fagioli – 9

Stracciatella alla Romana – 9

Eggs drop soup with cheese

Pastas

Orecchiette Del Bosco

Homemade pasta traditional from Puglia is prepared with wild mushrooms and a zest of truffle sauce – 19

Spaghetti with Veal Meat Balls – 19

With our popular tender veal meatball in our homemade tomato sauce and parmigiana cheese

Lasagna alla Bolognese-19

Meat Tortellini alla Bolognese– 19

Fusilli Avellino -18

Homemade pasta with fresh broccoli in a garlic sauce and a touch of tomatoe

Fettuccine alla Matriciana-16

sautée onion, Italian pancetta, marinara sauce 

Linguine Vongole-19

small manilla clams in a red or white sauce

Cheese Ravioli – 15

Half moon striped Quattro Formaggi in tomato sauce with a touch of cream

Spaghetti alla Puttanesca – 16

A napolitana dish with minced hot cherry peppers, capers, anchovies, black olives in a marinara sauce

Penne alla vodka – 16 with chicken - 20

Entrées

Breast Chicken Marengo – 23

Signature dish of 38th year and still the most popular. Chicken saute with red wine vinegar and garlic.

Chicken Francese – 22

in a lemon and white wine sauce

Chicken Parmigiana – 22

Eggplant Parmigiana – 21 

Veal Pizzaiola – 24

Authentic neapoletan recipe with capers, black olives, basil, oregano in a marinara sauce

Veal Piccata – 24

Lemon white wine sauce with capers

Veal Ai Funghi – 24

Veal Milanese – 23

Veal Parmigiana – 23

Pesce

Linguine Marechiaro – 27

Shrimp, scallops, calamari, clams, mussel and herbs in light tomato sauce

Wild Farao Island Salmon – 26

Served in a white wine sauce with shallots or grilled

Calamari Costa-Viola – 23

Tender and small calamari over spaghetti, garlic, basil in a marinara sauce

Shrimp Marinara – 25

Over linguine 

Shrimp Scampi – 25

Over linguine in a garlic sauce

Fresh Fillet of Basa 

Francese or Lemon White Wine– 23

*Main courses will be served with a salad*