appetizers / antipasti

TUNA TARTARE
Sushi-grade Ahi tuna with sliced avocado, cucumber, onion and fire-roasted red peppers. Finished with lemon-citrus vinaigrette. GF 13*

BUONA BOCCA
Lightly breaded pillows of mozzarella stuffed with spinach and sun-dried tomatoes.Dressed with Pinot Grigio lemon caper butter sauce. Serves two. 10

FRIED CALAMARI
Crisp hand-breaded calamari served with lightly spiced horseradish cream sauce. 12

SCALLOPS MARE E MONTI
Pan-seared scallops nestled in a bed of sautéed wild mushrooms and sauced with lightly spiced tangerine butter. *GF 13

BEEF CARPACCIO
Chilled paper-thin slices of grass-fed Certified Angus filet mignon topped with lemon-citrus vinaigrette, capers, and shaved Tuscan Parmigiano. GF 14*

SCHIACCIATA
Three mini oven-finished slices of Schiacciata prepared with XVOO, garlic and oregano. Topped with sweet and spicy roasted red pepper pesto, wild mushrooms and a dusting of Miyokos cheese. Vegan friendly! *GF 10

soup / zuppa

ZUPPA DEL GIORNO
Please ask your server about today’s soup. MP

salads / insalate

BURRATA ALLA CAPRESE
Slices of heirloom tomato served with chilled imported burrata. Dressed with basil oil and balsamic caviar. GF 14

ALINA’S HOUSE SALAD
Mesclun greens, carrots, onions, tomatoes and olives garnished with freshly grated Parmigiano. Served with a balsamic or cranberry citrus vinaigrette. *GF 8

CAESAR SALAD
Crispy whole hearts of romaine topped with hand-shaved Parmigiano, grape tomatoes and house-made garlic croutons. *GF 11*

ENDIVE SALAD
Leafy endive hearts stuffed with orange slivers and Gorgonzola crumbles. Accented with toasted spiced walnuts and a citrus vinaigrette. GF12

pasta / Risotto

Gluten-free pasta available upon request.

ALINA’S LINGUINE
Sauted Black Tiger shrimp, julienned chicken, scallops, and Italian sausage dressed in creamy tomato rosemary sauce with capers and linguine pasta. *GF 27

PENNE CAPRICIOSE
Spinach, roasted red peppers and garlic tossed with penne pasta in tomato basil cream sauce. Finished with hand-grated Ricotta Salata. *GF 24

PALERMITANA
Sicilian soul food: rapi greens, garlic, pignoli nuts, sun-dried tomatoes and golden raisins, sautéed, tossed and served on angel hair pasta with hint of red pepper flakes. *GF 25

PENNE CHICKEN & BROCCOLI
Julienned chicken tossed with crunchy sautéed broccoli and garlic in lightly spiced chicken broth with slivers of roasted pear. Topped with hand-shaved Parmigiano. *GF 26

RISOTTO DI MARE
Clams, mussels, shrimp, and calamari tossed with sweet Italian sausage and hint of tomato. Served on saffron Arborio risotto. *GF 29

CRAZY ALFREDO
Julienned chicken, sweet Italian sausage, sopressata and roasted red peppers with fettuccine in spicy Alfredo sauce. *GF 26

LINGUINE ALLE VONGOLE
Little neck clams cooked in tangy Pinot Grigio, wine, garlic, and lemon butter sauce. Served with chopped clams and tossed with linguine. *GF 26

FETTUCCINI CON JULIENNE DI MANZO
Tender julienned steak tips cooked with Vidalia onions and roasted red peppers. Served with fettuccine pasta in red wine, tomato and oregano sauce. Finished with hand-shaved Parmigiano. *GF 26

RISOTTO PRIMAVERA
Creamy, soft risotto folded with medley of seasonal vegetables. Please ask your server about tonight’s feature. GF 25

meat / carne

All meat entrees 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 Breast 26
• Veal Cutlet 28

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 MP
• 8oz Certified Angus Beef Filet Mignon MP
• New Zealand Rack of Lamb MP

PICCATA
Your choice of meat, sautéed with capers, white wine, and lemon butter sauce. *GF

• Chicken Breast 26
• Veal Cutlet 27

BISTECCA CON GRAPPA
Your choice of meat, cooked with shallots and capers in a grappa-infused cream sauce. Finished with Dijon mustard. *GF

• 12oz dry aged Certified Angus Beef NY Sirloin MP
• 8oz Certified Angus Beef Filet Mignon MP
• New Zealand Rack of Lamb MP

fish / pesce

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 grape tomatoes and Vidalia onions. Crested with fresh basil, truffle oil and potato croquette. *GF 30

PESCE ARROSTO
Prepared with crushed garlic and XVOO, oven-roasted and served with sautéed spinach or rapi greens. *GF 30

side dish / contorni

*Lower price indicates appetizer-sized portion.

SAUTEED RAPI *GF 7

RISOTTO MILANESE *GF 9

SAUTEED SPINACH *GF 7

CARBONARA *GF 13/20

desserts

CLASSIC CRÈME BRULEE
Light chilled vanilla custard topped with caramelized raw sugar. 9

LEMON MOUSSE
Chilled, gluten-free, lemon mousse infused with hint of limoncello and crested with lemon zest. 9

FLOURLESS CHOCOLATE TORTE
A petite-sized rich chocolate dessert served with homemade berry coulis. 9

BUTTER CAKE
A rustic, individual-sized brown butter cake made with true brown butter and cream cheese. Topped with authentic salted caramel gelato and milk chocolate candy pearls. 12