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

Insalata Di Pere Maytag___14
Fresh pears set on living bibb lettuce with golden raisins and Maytag blue cheese. This salad is finished with an orange champagne vinaigrette

Buffalo Mozzarella Caprese___15
Summer heirloom tomato layered with buffalo milk mozzarella, fresh basil, finished with an aged balsamic glaze

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

Spaghetti e Polpetti___14/24
Hand rolled and braised, our meatballs are made of ground filet and ribeye then tossed in red sauce with Grana Padana cheese

Rigatoni Bolognese___14/24
Ridged noodles in traditional ground beef sauce, English peas

Ravioli del Giorno___15/25
Nightly special of house made ravioli

Ravioli del Giorno___15/25
Nightly special of house made ravioli

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

Antipasta Freddi

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

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

All our hand cut steaks are grilled to temperature and served with your choice of the following:
-Peppercorn a Poivre
-Tarragon Bearnaise
-BLT Style
-Oscar Style

Filetto di Manzo___35
8oz Center cut filet

Ribeye Disossato___60
Boneless 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___33
Faroe Island Salmon, rubbed in fennel pollen and seared medium with a cucumber, sherry, and carrot slaw.

Cernia al Burro Marrone___40
Grouper is pan seared and served with a Natalia’s classic of capers, heirloom cherry tomatoes, lemon juice, olive oil and finished with lump crab meat.

Pesce del Giorno___Market Price

Antipasta Caldi

Meatballs___14
Hand rolled and braised with traditional marinara and parmesan broth

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

Additionals

Add on any of these items to your meal
Lobster Tail___20
Grilled Shrimp___16
Grilled 4oz filet___15
Side of Potato and Vegetable___5

Dolce

White Chocolate Bread Pudding___12
Berry Creme Fraiche Cake___12
Chocolate Mousse Pecan Basket___12
Cheesecake___12
Tiramisu___12
Creme Brulee___12