Antipasta Caldi
Calamari Fritti 22
Crisp fried calamari with pickled jalapenos and pepperoncini served with Thai chili sauce
Capesante Marino Market Price
Diver sea scallops, pan seared and served with our Chef’s selection of accompaniments
Piroshki 17
A filling of Italian sausage and house ground beef braised with onions and paprika, wrapped in puff pastry and baked golden brown served with bearnaise
Polpette di Carne 16
These meatballs are made with house ground ribeye with savory herbs, aromatic onions and garlic, simmered in a tomato sauce topped with melted mozzarella
Carciofi Marinati Poi Grigliati 20
Marinated and grilled Artichokes served with San Daniele prosciutto, Castelvetrano olive crumble, goat cheese, roasted red bell pepper aioli
Carne e Pesce
Filetto di Manzo* 48
Our hand cut 8-ounce filets are grilled to temperature and served with your choice of the following:
–Peppercorn au Poivre
–Bearnaise
–Jalapeno bacon and blue cheese crumbles 6
Ribeye alla Griglia* Market Price
Chefs’ nightly preparation of 16-ounce boneless Prime grade ribeye
Sogliola di Dover alla Mugnaia 48
Named after the fishing town of Dover England, this fish is sautéed with lemon, white wine, and butter then filleted tableside
Cotolette di Pollo 37
Two 4-ounce chicken cutlets, sautéed with white wine and butter, finished with a Tuscan cream sauce
Salmone alla Griglia* 38
Grilled Scottish Salmon served Natalia’s style, brown butter, capers, tomatoes
Filetto di Manzo e Aragosta* 76
5 ounces of beef tenderloin topped with bearnaise, crab meat, and shrimp, served with a single beer-battered lobster tail and richly made dijonnaise

*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