Chef's Specials
Salmon Andaluccia - 35
Grilled Salmon, Mushrooms, Sun-Dried Tomatoes, Garlic, Sherry Cream sauce, and Basil; served over sautéed Spinach
Florida Grouper Posilipo - 38
Pan-seared Egg-battered Grouper, Cedar Key Clams, Garlic, light Marinara sauce; served over sautéed Spinach
Surf & Turf Adriatico - 49 (GF)
Grilled NY Strip (12 oz.), Mayport Jumbo Shrimp, smashed Red Bliss Potatoes, roasted Garlic; covered in a Blue Cheese Cream sauce
Lobster Ravioli - 35
Lobster and Cheese filled shells; Garlic, Spinach, Pine Nuts, and Marinara Cream sauce
Antipasti
Bruschetta (V) - 14
Diced plum Tomatoes, Basil, Parmesan, Garlic, Olive Oil; served on Toast
Bocconcino di Caprese (V)(GF) - 15
Fresh Mozzarella, Plum Tomatoes & Basil drizzled with Olive Oil & Herbs
Frittura di Calamari - 16
Flash-fried Calamari served with a side of Marinara sauce
Crostini NY (V) - 16
House-made Spinach and Artichoke Parmesan cream; Garlic and Crostini bread
Portabellas (V) - 16
Thinly sliced Portobello with Garlic, White wine, Basil & Butter
Prosciutto e Mozzarella - 16
Italian Ham with Fresh Mozzarella drizzled with Olive Oil & Herbs
Rollatini di Melenzane (V) - 15
Eggplant rolled with Ricotta & Mozzarella baked in Marinara sauce
Vongole Positano - 14
Cedar Key Clams steamed in a White Wine sauce with Basil, Garlic & Oil
Entrées
*Entrées include House Salad, Side Penne with House Sauce & Fresh Bread. Substitute Caesar Salad 4. Add Chicken 5. Add Shrimp 6.*
Tortellini Alfredo (V) - 24
Tortellini Pasta tossed in Parmesan Cream sauce
Linguine Pesto (V) - 23
Linguini Pasta in Basil, Parmesan & Garlic Cream sauce
Linguine Bolognese - 25
Linguini with Meat sauce including Beef, Carrots, Onions; served with Tomato sauce
Capellini Puttanesca (V) - 25
Angel Hair with Garlic, Olives, & Capers in Marinara sauce
Penne alla Vodka e Salsiccia - 30
Penne tossed in a Creamy Vodka sauce with Portobellos, Spinach, and grilled Sausage
Eggplant Parmesan (V) - 23
Thinly Sliced Eggplant layered with Tomato sauce, Parmesan & Mozzarella Cheese
Manicotti al Forno (V) - 23
Stuffed Pasta with Ricotta, Parmesan, and Mozzarella Cheeses; Tomato sauce
Ravioli al Forno (V) - 23
Baked Cheese Ravioli with Tomato sauce & Mozzarella Cheese
Lasagna al Forno - 25
Baked Layered Pasta with Tomato sauce, Cheeses, Sausage & Ground Beef
Pollo
Pollo alla Parmigiana - 27
Breaded Chicken Breast Baked with Tomato sauce, Parmesan & Mozzarella Cheese
Suprema di Pollo Francese - 27
Boneless Chicken sautéed with White Wine, Lemon & Butter; served over sautéed Spinach
Suprema di Pollo Piccata - 27
Breast of Chicken sautéed in White Wine, Lemon & Capers; served over sautéed Spinach
Suprema di Pollo Inverno - 28
Boneless Chicken Breast with Artichokes, Capers, White Wine & Lemon
Suprema di Pollo Marsala - 27
Breast of Chicken with Marsala Wine & Mushrooms
Suprema di Pollo Sorrentino - 29
Chicken Breast with Eggplant, Mozzarella, Prosciutto, Basil & Spinach; light Marinara
Seafood
Shrimp Florentine - 30
Shrimp in Creamy sauce with Mushroom, Garlic, and Sundried Tomato; served over Linguini
Shrimp Fra Diavolo - 28
Sautéed Shrimp in Spicy Marinara sauce; served over Linguini
Linguine Vongole - 28
Steamed Cedar Key Clams, Garlic, Basil, White Wine, over Linguini; in a Red or White sauce
Grouper Italiano - 35
Florida Grouper sautéed with Garlic and light Tomato sauce
Grouper Mugnaia - 35
Florida Grouper sautéed with Garlic, Olives, Capers, & Lemon
Salmon Zingara - 35
Grilled Salmon in a Garlic Marinara with Olives, Capers, & Lemon
Vitello
Vitello Parmigiana - 31
Breaded Veal Scallopini Baked with Tomato sauce, Parmesan & Mozzarella Cheese
Veal Francese - 31
Veal Scallopini sautéed with White Wine, Lemon & Butter; served over sautéed Spinach
Veal Piccata - 31
Veal Scallopini sautéed in White Wine, Lemon & Capers; served over sautéed Spinach
Veal Marsala - 31
Veal Scallopini with Marsala Wine & Mushrooms
Vitello Sorrentino - 33
Veal Scallopini Topped with Eggplant, Prosciutto, Basil & Mozzarella; Light Marinara
*All food is cooked to order and served in courses. Please inform your server of any food allergies, substitutions, and time restrictions when you order. Additions and substitutions are subject to additional charges. No more than Three (3) split checks on any table. 21.5% gratuity will be added to parties of Five (5) or more. Caesar salad dressing contains raw egg yolks and anchovies. Food Code 3-603.11 states that there is an increased risk of pathogens in the consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens in beef, fish, poultry, or shellfish.*
V - Vegetarian, GF - Gluten Free