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

Prosciutto con Ananas___17
Our San Daniele prosciutto is aged twelve months and sliced thin along grilled pineapple, toasted almonds, pomegranate seeds, and an Italian Saba balsamic reduction

Insalate di Natalia___15
Spring inspired, this salad is prepared nightly by our chefs

Antipasta Freddi

Smoked Salmon Panzanella___18
A smoked salmon toasted bagel Panzanella salad with cucumbers, red onion, pickled radish, tomato and a lemon caper boursin dressing

Rigatoni Caponata___18/28
This rich vegetable ragout is made of eggplant, squash, onion and tomato and tossed in house made rigatoni and finished with ricotta and pine nuts

Lasagne al Ragu di Carne___20/34
A spring lasagna of braised beef ragout, rosemary bechamel, mozzarella and gruyere, with house made semolina pasta.

Pasta Fresca Market Price
A spring lasagna of braised beef ragout, rosemary bechamel, mozzarella and gruyere, with house made semolina pasta.

Risotto del Giorno
A Nightly special of risotto finished with Parmesan and garnished seasonally

Antipasta Caldi

Fritto Misto di Mare___18
A medley of fried fish, shrimp, calamari, and artichoke hearts along with Sicilian tartar sauce and lemon juice

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

Lamb Spanakopita___14
A filling of milk braised lamb shank, feta, and spinach is baked in crispy saffron phyllo dough with a mint chimichurri

Pasta

Spaghetti alla Buttera___15/26
This braised pork Tuscan ragù is slow cooked in fennel, sage, and cream then served over spaghetti

Casarecce al Pesto e Gamberi___20/30
Sautéed shrimp served in a light pesto cream over house made casarecce pasta with goat cheese and heirloom cherry tomatoes

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

Artic Charr*___34
Pan seared Charr, topped with the chef’s inspired seasonal slaw

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

Filetto di Manzo e Aragosta*___75/65
8- or 5-ounce filet mignon topped with bearnaise, crab meat and steamed asparagus spears, served with a single beer-battered lobster tail and richly made dijonnaise

Pesce del Giorno*___Market Price
Chef’s selection of nightly fresh fish

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___5
          – Mushroom Parmesan Crust___5

Tournedos di Manzo*___48
Chef’s preparation of two four-ounce grilled filet medallions allows Natalia’s Chefs to push creativity with its preparation

Bistecca Tagliata a Mano* Market Price
Chef’s selection of large cut meat

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

Tartara di Tonno*___14
Fresh tuna loin diced and served Mediterranean style with lemon juice, garlic, and capers and a white bean lemon hummus with house kettle chips

Dolci

White Chocolate Bread Pudding___12
Red Velvet Cake ___12
Chocolate Mousse Pecan Basket___12
Oreo Cheesecake___12
Lemon Tart___12
Creme Brulee___12

* Subject to change

*20% gratuity will be added to parties of 6 or more

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions