INSALATE
Bruschetta
Tomatoes, fresh Mozzarella, Shiitake mushrooms and eggplant componata on crotons.
Caprese
Fresh Mozzarella and tomatoes slice in Balsamic vinaigrette.
Ceasar Salad
Traditional Caesar dressing with shaved Reggiano and croutons.
Pulcinella Salad
Mixed greens and Balsamic vinaigrette.
Grilled Chicken Caesar Salad
Traditional Caesar salad with grilled chicken breast strips.
Grilled Salmon with Field Greens
Grilled zucchini, red bell peppers and Balsamic vinaigrette.
HOUSE SPECIALITIES
Tagliatelle Verdi Alla Bolognese
House made spinach tagliatelle with a hearty Ragú made with veal, beef, onions, carrots, celery, tomatoes and a hint of cream.
Pizzorcheri Coi Rapini
Buckwheat tagliatelle tossed with sautéed broccoli rabe, roasted radicchio, browned garlic, Shiitake mushrooms and crushed red peppers (vegetarian).
Ravioli Di Funghi
Wild mushrooms stuffed ravioli with browned garlic, shiitake and domestic mushrooms tossed in rosemary infused olive oil topped with tomatoes and julienned zucchini (vegetarian).
Chicken Ravioli
stuffed with wild mushrooms served in a spicy tomato cream sauce.
Ravioli Sardi di Melanzane
Eggplant, bell pepper, walnuts, ricotta, parmesan, basil and mint topped with a tomato Basil sauce(vegetarian).
Tortelli di Mele
Round ravioli filled with Granny Smith apple, sausage and parmigiano are topped with browned butter and sage.
Basic Linguini (Freshly made)
with a choice of Tomato Sauce, Basil Pesto or Garlic Cream Sauce.
With Mixed Vegetables, yellow squash, zucchini, red bell pepper and mushrooms.
With Grilled Chicken
Grilled Vegetable Sandwich
Grilled zucchini, red bell peppers, squash and eggplants. Served with field green salad.
Grilled Chicken Sandwich
Fresh tomatoes and Fontina cheese served with a Caesar salad.
Chicken Milanese
Breaded chicken scaloppini, field greens, tomatoes, red onions and Caper butter sauce.
Shrimp Scampi
With semolina gnocchi disc ins white wine tomato basil broth.
Chicken Saltimbocca
Sautéed chicken breast wrapped in Prosciutto, Marsala mushroom sauce and Penne al Pesto.
$12 to $16 per person.
With Salad and Lunch
$12 to $16 per person.
$50
Appetizer Platter
Feeds 7 to 8 people
$50
$50.
One case of Tiramisu
Feeds 12 to 16 people
$50.
$100 minimum. Delivery fees and tax not included.
For catering service please call, 404.876.1114. Two-day advance notice required.
$100 minimum. Delivery fees and tax not included.
SHARED ANTIPASTI
Caprese & Grilled Vegetables
Fresh Mozzarella and Tomato Slices, Grilled Asparagus, Yellow Squash and Zucchini.
Fried Mozzarella Ravioli & Calamari
Brushchetta
Homemade Toast with Tomato, Caper, Onion and Goat cheese.
Charcuteries
Prosciutto, Capicola, Salami, Melons and Olives
Enjoy with: Fire Road Sauvignon Blanc and Santa Christina Sangiovese
Enjoy with: Fire Road Sauvignon Blanc and Santa Christina Sangiovese
ENTRÉE CHOICES
Lobster Ravioli
Served in a Champagne Cream Sauce with Diced Tomatoes and Fresh Basil.
Tortelli di Mele
Sausage and Granny Smith Apple Ravioli served in Browned butter Sauce, Apple cider reduction with Sage.
Grilled Atlantic Salmon
Served with House-Made Mashed Potatoes and a Tomato Caper Sauce.
Veal Milanese
Served with Roasted Potatoes and White Wine Citrus Sauce.
Chicken Parmigiana
Sautéed lightly breaded Chicken breast with Tomato Basil Sauce and Mozzarella. Served with Penne Al Pesto
SHARED DESSERT PLATTER
Chocolate Layer Cake
Tiramisu
Cannoli
Cheese Cake platter
SHARED ANTIPASTI
Caprese & Grilled Vegetables
Fried Mozzarella Ravioli & Calamari
Brushchetta & Charcuteries
Prosciutto, Capicola, Salami, Melons and Olives
Enjoy with: Maso Canali Pinot Grigio and Educated Guess Caburnet Sauvignon
ENTRÉE CHOICES
Tortelli di Mele
Sausage and Granny Smith Apple Ravioli served in Browned butter Sauce, Apple cider reduction with Sage.
Ravioli di Funghi
Wild mushroom stuffed black pepper ravioli with browned garlic, shiitake and domestic mushrooms. Tossed in rosemary infused olive oil topped with fresh tomatoes and julienne zucchini (vegetarian).
Grilled Swordfish
Served with Mashed Potatoes and Garlic Aioli and topped with Diced Tomato Caper Sauce.
Veal Osso Bucco
Over Saffron Risotto and Chianti Gremolata Sauce.
Chicken Saltimbocca
Pan roasted Chicken breast with Prosciutto, Mozzarella. Served with Penne Al Pesto and Marsala Mushroom Sauce.
SHARED DESSERT PLATTER
Vanilla Bean Crème Brule
Cheese Cake
Chocolate Layered Cake and Tiramisu
Menu subject to change.