Italian Cuisine with Mediterranean Flair

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

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