Insalata

House Salad___8
Mixed field greens with heirloom cherry tomatoes, julienne carrots and cucumbers, shaved Parmigiano and aged balsamic vinaigrette

Caesar Salad___9
Romaine lettuce, tossed in a traditional Caesar dressing, house-made croutons and shredded Parmigiano, finished with Kalamata olives and white anchovies

Summer Tomato Salad___15
Vine ripe tomato topped with an arugula salad consisting of black pepper cured bacon, red onion, Drunken Goat cheese, and avocado dressing

Insalate di Natalia___15
Nightly salad prepared by our chefs with seasonal and traditional ingredients

Pasta

Spaghetti alla Crema___12/20
Spring squash, tomatoes, shiitake mushrooms tossed with spaghetti pasta in a creamy rosemary tomato sauce

Fettuccine ai Frutti di Mare___20/34
Hand cut black fettuccine pasta tossed with fresh fish, shrimp, and scallops in a spicy tomato sauce

Gamberetti all’aglio___18/28
Shrimp sautéed in an herb butter and garlic sauce finished with white wine and spaghetti

Lasagna Verde Con Bolognese E Besciamelle___16/26
Beef ragu, bechamel, and marinara layered between sheets of hand rolled pasta

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
Nightly special of risotto finished seasonally and finished with parmesan cheese

Antipasta Freddi

Prosciutto Con Mozzarella___13
Traditional scia crudo from parma, of the emilia romagna region of central Italia, thinly sliced and served with summer melon

Antipasto___20
Varieties of Italian cheeses and cured meats, served with traditional garnishes

Wasabi Crusted Tuna___14
Crusted in wasabi peas and served with a fresh cucumber relish and pickled ginger

Carne e Pesce

Filetto di Manzo___43
Our hand cut 8-ounce fillets are grilled to temperature and served with your choice of the following:
–Peppercorn a Poivre
–Tarragon Bearnaise
–BLT Style            3
–Oscar Style          5

Ribeye Disossato___65
Chef’s preparation of boneless prim grade 18-ounce grilled ribeye

Bistecca Tagliata a Mano___Market Price
Chef’s selection of large cut meat

Sogliola di Dover alla Mugnaia___44
Named after the fishing town of Dover England, this fish is sauteed with lemon, white wine and butter

Salmone___34
Prosciutto wrapped Faroe Island Salmon with a rustic Tuscan cream sauce of sundried tomatoes, white wine, garlic, and spinach

Pesce en Papillote___Market Price
A Natalia’s tradition, our freshest fish and produce is wrapped in parchment paper and baked to perfectly complement each other

Code di Aragosta         65
Two cold water lobster tails either lightly tempura fried and served with mustard dijonnaise or grilled and basted with lemon garlic butter.

Pesce del Giorno___Market Price
Chef’s selection of nightly fresh fish

Antipasta Caldi

Calamari___15
Crispy squid fried along artichoke hearts, red bell peppers, caper berries and served with lemon and a Sicilian Tartar sauce

Capesante Marino___15
Diver sea scallops, pan seared and served with our Chef’s selection of accompaniments

Polpetta di Granchio___13
Atlantic Blue Crab Cake, seared and finished over a classic remoulade

Dolce

Coconut Key Lime___12
White Chocolate Bread Pudding___12
Strawberry Cream Cake___12
Chocolate Mousse Tartlet___12
Our Best Chocolate Cake___12
White Peach Cheesecake___12
Tiramisu___12
Creme Brulee___12