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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

Burrata Caprese___15
Cow’s milk mozzarella filled with creamy stracciatella sits on top of roasted roma tomatoes with balsamic arugula and black pepper bacon

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

Antipasta Freddi

Smoked Fish Trio___13
With a mix of both hot and cold smoked fish, this Natalia’s classic is served with traditional garnishes of caper crème fraiche and pumpernickel toast points

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

Tartare di Filetto___14
Chilled finely minced filet of beef served with arugula, fried capers, horseradish cream and shaved Parmesan

Antipasta Caldi

Calamari___15
Golden fried squid with crispy jalapeno, bananapeppers, and served with lemon and Thai Chili 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

Piroshki Ripieno di Maiale___14
Baked puff pastry wrapped around stewed and seasoned ground beef and pork paired with lemon tarragon bearnaise

Pasta

Fusilli alla Buttera___15/26
This braised pork Tuscan ragù is slow cooked in fennel, sage, and cream then served over house made spiral fusilli and peas

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

Spaghetti alla Carbonara___18/28
This rich spaghetti classic has crispy pancetta, black pepper, and a creamy parmesan egg yolk sauce

Lasagne ai Frutti di Mare___20/34
A seafood stuffing of crab shrimp, and fresh fish layered with bechamel and 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
A Nightly special of risotto finished with Parmesan and garnished seasonally

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
          – Maytag Bacon Crust___5
          – Oscar Style___5

Ribeye Disossato___65
Chef’s preparation of boneless prime 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 sautéed with lemon, white wine and butter

Salmone___34
Potato crusted Faroe Island Salmon with a traditional sauce Puttanesca with crushed tomato, olives, capers, anchovies, and red pepper flakes

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 en Papillote___Market Price
Chef’s selection of nightly fresh fish

Dolci

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