menu

raw bar

1/2 dozen fresh oysters - 18

1/2 dozen raw clams - 12

1/2 dozen oyster rockefeller - 24

1/2 dozen clams casino - 18

antipasti

sautéed portobello - 14

in a garlic wine sauce w/ a touch of marinara

grilled homemade sausage - 16

w/ peppers and marinara sauce

sautéed asparagus - 14

in a light tomato & wine sauce w/ crostini

broiled crab cake - 24

served w/ a lemon paprika aioli

salumi and cheese board - 22

curated selection of cured meats, cheeses, olives, jam & crostini

sautéed mussels - 16

in marinara or garlic butter sauce

calamari - 16

fried or sautéed in a garlic butter sauce

burrata caprese - 16

with tomatoes and roasted red peppers & topped w/ a balsamic glaze

bruschetta - 12

tomato, onion, garlic, EVOO, fresh basil & balsamic glaze w/ auricchio cheese

soup & salad

soup of the day

gabriella's salad - 20

caesar salad topped with freshly sauteéd calamari

grilled chicken salad - 18

seasoned chicken over a bed of field greens with carrots, onions and tomatoes

grilled shrimp salad - 22

field greens, roasted red pepper and shaved auricchio cheese

grilled salmon salad - 22

served over a bed of romaine lettuce with carrots, onions, and tomatoes

caesar salad - 12

romaine lettuce, parmesan cheese, sundried tomatoes, and croutons tossed in caesar dressing

add: grilled chx $8 or grilled shrimp $3/each

pasta

penne salmon pink sauce - 26

topped w/ grilled shrimp

grilled shrimp asparagus - 26

tossed w/ penne pasta in a white wine garlic butter sauce & topped with shaved cheese

pappardelle al ragù - 30

slow simmered beef ragù tossed with homemade pappardelle and auricchio cheese

linguini clam sauce - 28

fresh clams sautéed in your choice of a red marinara or white wine and garlic suace

penne vodka pink sauce - 22

ham, bacon and onions sautéed in a light vodka pink cream sauce

gnocchi - 20

homemade potato gnocchi tossed in fresh marinara sauce

penne vegetali - 20

carrots, mushrooms, broccoli, asparagus and sun dried tomatoes tossed in creamy alfredo sauce

lasagna - 20

layered w/ meat sauce and ricotta and topped with tomato sauce and melted mozzarella

cheese ravioli - 22

tossed w/ homemade grilled sausage, peppers and our marinara sauce

rigatoni boscaiola - 26

homemade pasta w/ mushrooms, sausage, and cherry tomatoes in a white wine sauce topped with cheese

pasta with meat sauce or meatballs - 20

served in tomato sauce with penne, linguini, or cappelini pasta

shrimp alfredo - 32

sautéed shrimp in an alfredo sauce over linguini

lobster ravioli - 36

w/ sautéed shrimp, cherry tomatoes, asparagus and kalamata olives in a pink cream sauce w/ auricchio cheese

seafood

piatto di mare - 34

clams, shrimp, mussels and calamari sautéed in your choice of a marinara or white garlic sauce over penne

barramundi - 38

pan seared w/ sautéed cherry tomatoes and brussels sprouts in a lemon garlic wine sauce over parmesan risotto

shrimp francese - 32

sautéed in a light egg batter & finished in a lemon butter sauce over a twirl of linguini

grilled salmon - 30

topped w/ a sweet vermouth, butter & caper sauce w/ a twirl of linguini & steamed vegetables

entrées

eggplant parmigiana - 24

baked & topped w/ marinara sauce and mozzarella cheese (served w/ side of pasta)

eggplant contadina - 24

stuffed w/ spinach & ricotta & topped w/ marinara and mozzarella cheese (served w/ side of pasta)

black angus NY strip - 42

topped w/ a portobello mushroom marsala sauce & served w/ mashed potatoes & steamed vegetables

filet mignon - 56

topped w/ a portobello mushroom marsala sauce & served w/ mashed potatoes & steamed vegetables

lamb lollipops - 38

half rack of marinated lamb lollipops served w/ herb roasted baby potatoes and asparagus in a rosemary marsala sauce

ribeye - 48

16oz ribeye w/ mushroom scaloppini sauce served w/ herb roasted baby potatoes and grilled asparagus

entrées below are served either over pasta or with a side of pasta

penne, linguini or capellini

w/

tomato, marinara or garlic & oil

chicken/veal marsala - 24/28

mushrooms sautéed in a marsala wine & butter sauce

chicken/veal cardinale - 24/28

layered w/ eggplant, roasted red pepper & cheese in a light red sauce

chicken/veal scaloppini - 24/28

mushrooms sautéed in a white wine sauce

chicken/veal picata - 24/28

capers in a fresh lemon & butter sauce

chicken/veal francese - 24/28

sautéed in a light egg batter, pan seared & finished in a lemon butter sauce

chicken/veal oscar - 28/32

crab meat, asparagus and mushrooms sautéed in a light pink creme sauce

chicken/veal parmigiana - 24/28

breaded, fried & baked in a tomato sauce topped w/ mozzarella cheese

chicken/veal pizzaiola - 24/28

kalamata olives sautéed w/ garlic in a marinara sauce

accompaniments

penne vodka - 10

gnocchi - 8

garlic bread - 6

side of meatballs - 6

crab & mushroom risotto - 18

herb roasted potatoes - 8

steamed veggies - 6

sautéed asparagus - 8

brussels sprouts - 10

sautéed spinach - 8

download: lunch menu and dinner menu