Italian Cuisine with Mediterranean Flair

All menu items are made fresh daily using only the finest ingredients.

Italian Cuisine with Mediterranean Flair

All menu items are made fresh daily using only the finest ingredients.

TONNO ALL’ ARRABBIATA

Sushi-grade Ahi tuna, lightly seared and sesame-encrusted. Topped with a jalapeño and
roasted pear medley. Finished with crisped guanciale and a drizzle of balsamic. *GF 13

BUONA BOCCA

Lightly breaded pillows of mozzarella stuffed with spinach and sun-dried tomatoes,
dressed with a Pinot Grigio lemon caper butter sauce. Serves two. 10

FRIED CALAMARI

Crisp hand-breaded calamari served with lightly spiced horseradish cream sauce. 10

SCALLOPS MARE E MONTI

Pan-seared scallops nestled in a bed of sautéed wild mushrooms and sauced with a
lightly spiced tangerine butter. *GF 12

FIORI DI ZUCCA

Crisped honey goat cheese-stuffed zucchini blossoms. Served over marinated,
fire-roasted peppers and Sicilian olives. 12

BEEF CARPACCIO

Chilled paper-thin slices of grass-fed Certified Angus filet mignon. Served with
Sicilian capers and a juicy heart of orange. Finished with a lemon citrus vinaigrette
and hand-shaved Parmigiano. *GF 13

CAPRESE ALINA’S SALAD

Slices of heirloom tomato served with chilled burrata on a bed of mesclun greens.
Crested with fresh basil leaves and a drizzle of balsamic. *GF 12

ALINA’S HOUSE SALAD

Mesclun greens, carrots, onions, tomatoes and olives, garnished with freshly grated
Parmigiano, and served with a balsamic or cranberry citrus vinaigrette. *GF 6

CAESAR SALAD

Crispy whole hearts of romaine topped with hand-shaved Parmigiano, grape tomatoes
and house-made garlic croutons. *GF 9

AVOCADO SALAD

Thin slices of Hass avocado tossed with mesclun greens, grape tomatoes, diced cucumbers, grapes, pine nuts and goat cheese in a lemon citrus vinaigrette. *GF 10

Gluten-free pasta available upon request. Lower price indicates appetizer-sized portion.

RISOTTO PRIMAVERA

Creamy soft Arborio risotto folded with a medley of seasonal vegetables and finished
with Parmigiano. Please ask your server about tonight’s featured vegetables. *GF 22/17

ALINA’S LINGUINE

Linguine topped with sautéed black tiger shrimp, julienned chicken breast, scallops and
Italian sausage. Finished with a creamy tomato rosemary caper sauce. *GF 25

PENNE CAPRICIOSE

Spinach, roasted red peppers and garlic tossed with penne pasta in a tomato basil cream
sauce. Finished with hand-grated Ricotta Salata. *GF 22/17

PALERMITANA

Sicilian soul food: rapi greens, garlic, pignoli nuts, sun-dried tomatoes and golden raisins, sautéed, tossed, and served on angel hair pasta with a hint of spice. *GF 22/17

PENNE CHICKEN & BROCCOLI

Julienned chicken tossed with crunchy sautéed broccoli and garlic in a lightly spiced
chicken broth with slivers of roasted pear. Topped with hand-shaved Parmigiano. *GF 24/18

RISOTTO DI MARE

Clams, mussels, shrimp, and calamari tossed with sweet Italian sausage and a hint of tomato, served on saffron Arborio risotto. *GF 26

CRAZY ALFREDO

Julienned chicken, sweet Italian sausage, sopressata and roasted red peppers with fettuccine in a spicy Alfredo sauce. *GF 22/17

FETTUCCINI AL GORGONZOLA

Dolce gorgonzola melted in a tomato cream sauce and grappa. Folded in fettuccine pasta
with sautéed steak tips, sun-dried tomatoes, spinach and garlic. *GF 25/17

RAVIOLI ALL’ ARAGOSTA

Light spicy crabmeat cooked in a roasted red pepper pesto sauce with a touch of cream.
Crested with hand-shaved Parmigiano and microgreens. 26

LINGUINE ALLE VONGOLE

Little neck clams and linguine pasta. Prepared Picatta-style in a tangy Pinot Grigio
lemon butter sauce with garlic OR Marinara-style in a tomato oregano sauce. *GF 25/17

V-ONE CANNELONI

Chicken, spinach and crisp pancetta rolled in a fresh pasta, and cooked in a V-One Vodka tomato basil cream sauce. 24/17

LINGUINE AI GAMBERI

Sautéed fresh tiger shrimp and linguine pasta. Prepared Picatta-style in a tangy Pinot Grigio lemon butter sauce with garlic OR Fra Diavolo-style in a spicy garlic tomato basil sauce. *GF 25/17

All meat entrées include a potato with tonight’s seasonal vegetable.

CARNE SALTIMBOCCA

Your choice of meat, layered and rolled with fresh garlic, sage, spinach, provolone and
prosciutto, finished with Alina’s signature roasted red pepper and Chianti wine sauce.

Chicken 25

Veal 27

CARNE BGB

Your choice of meat, pan-seared, topped with confit garlic, sautéed mushrooms and
Alina’s signature Pinot Noir wine/balsamic reduction. *GF

12oz dry aged Certified Angus Beef NY Sirloin 29

8oz Certified Angus Beef Filet Mignon 30

New Zealand Rack of Lamb 30

CARNE AL MARSALA

Your choice of meat, sautéed with wild mushrooms in a rich Marsala wine sauce. *GF
Chicken Breast 24

Veal Cutlet 25

12oz dry aged Certified Angus Beef NY Sirloin 29

8oz Certified Angus Beef Filet Mignon 30

New Zealand Rack of Lamb 30

PICCATA

Your choice of meat, sautéed with caper, white wine, and lemon butter sauce. *GF
Chicken Breast 24

Veal Cutlet 25

CARNE CAPRESE

Your choice of meat prepared with heirloom tomatoes and fresh mozzarella. Finished with fresh basil oil and a drizzling of balsamic reduction. *GF

12oz dry aged Certified Angus Beef NY Sirloin 29

8oz Certified Angus Beef Filet Mignon 30

New Zealand Rack of Lamb 30

VEAL OSSO BUCO

Tender slowly cooked veal Osso Buco braised in aromatic herbs and served over risotto
Milanese with a Parmigiano finish. *GF 35

Please ask your server about today’s fish offerings and choose from the following preparations.
Unless specified, pesce dishes are served with a potato and tonight’s seasonal vegetable.

PESCE AL FORNO

Prepared with shaved grape tomatoes, Vidalia onions, light garlic and XVOO.
Crested with fresh basil oil. *GF 29

PESCE ARROSTO

Prepared with crushed garlic and XVOO, oven-roasted and served with sautéed spinach
or rapi greens. *GF 29

PESCE AL PISTACCHIO

Encrusted with garlic and pistachio nuts, oven-baked and served over a light saffron-infused mango cream sauce. *GF 29

SAUTEED RAPI 7

SAUTEED SPINACH 7

RISOTTO MILANESE *GF 9

CARBONARA *GF 12/19

Available for children ages 10 and under.

CHICKEN PARMIGIANO 9

PENNE PASTA WITH BUTTER *GF 7

PENNE PASTA WITH POMODORO SAUCE *GF 7

CHEESE RAVIOLI WITH ALFREDO SAUCE 9

*GF ~ can be prepared gluten-free

All menu items made fresh daily using only the finest ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Before placing your order, please inform your server if anyone in your party has a food allergy.