Insalata
House Salad___8
Mixed field greens with heirloom cherry tomatoes, julienne carrots and cucumbers, shaved Parmigiano, and aged balsamic vinaigrette
Caesar Salad___11
Romaine lettuce, tossed in a traditional Caesar dressing, house-made croutons, and shredded Parmigiano, finished with Kalamata olives and white anchovies
Insalate di Natalia___15
Fresh pear on living bibb lettuce with golden raisins and Maytag blue cheese, finished with an orange champagne vinaigrette
Insalata di Natalia___MP
Spring inspired, this salad is prepared nightly by our chefs
Antipasta Freddi
Smoked Salmon ___20
Cured and smoked salmon perfectly paired with pumpernickel toast, horseradish beet puree, pickled red onions, and caper crème fraiche
Mozzarella Caprese___18
Beefsteak tomatoes layered with whole milk mozzarella, basil and finished with balsamic glaze
Antipasto___24
Varieties of local and imported cheeses and cured meats, served with traditional garnishes
Sesame Crusted Ahi Tuna*___20
Ahi tuna, crusted and seared rare with traditional accompaniments
Pasta
Fusilli di Spinaci con Gamberetti___30
Sauteed Shrimp over a house made spinach fusilli tossed in a red bell pepper pesto, finished with fresh tarragon and feta
Spaghetti alla Primavera___26
Spring vegetables lightly sauteed in olive oil and garlic over house made spaghetti pasta, with a touch of tomato and basil
Rigatoni con Salsiccia e Pomodoro___30
Spicy Italian sausage, peppers and Tuscan kale in a traditional tomato sauce tossed with rigatoni pasta, garnished with crumbled goat cheese
Lasagne al Ragu di Carne___34
A seasonal lasagna of braised beef ragout, bechamel, mozzarella and provolone, with house made semolina pasta
Spaghetti Pomodoro___20
Spaghetti tossed in our house-made traditional tomato & herb sauce. A classic favorite
Pasta Fresca___Market Price
Hand rolled and Italian, these daily pastas truly reflect the versatility and seasonality of this culinary tradition
Risotto del Giorno___Market Price
A nightly special of risotto finished with Parmesan and garnished seasonally
Carne e Pesce
Filetto di Manzo*___46
Our hand cut 8-ounce filets are grilled to temperature and served with your choice of the following:
-Peppercorn au Poivre
-Bearnaise
-BLT ___5
Ribeye alla Griglia*___Market Price
Chefs’ nightly preparation of 16-ounce boneless Prime grade ribeye
Sogliola di Dover alla Mugnaia___44
Named after the fishing town of Dover England, this fish is sautéed with lemon, white wine, and butter then filleted tableside
Salmone alla Griglia*___35
Grilled Scottish salmon topped with chefs’ preparation of seasonal ingredients
Filetto di Manzo e Aragosta*___78
5 ounces of beef tenderloin topped with bearnaise, crab meat, and shrimp, served with a single beer-battered lobster tail and richly made dijonnaise
