Menu

“Chef’s Choice” Tasting

75

Four-course, family-style dinner, personalized to your dietary needs – Price Per Person
“Gaetapas” Tasting

60

Three-course, mini version of Chef’s Choice, based on small dishes – Price Per Person
Wine Pairing with Tasting

34

A beautiful option to taste different wines, coordinated with either tasting – Price Per Person

Carpaccio di Kobe Piccante

14

Pan-seared kobe beef served with toasted pumpkin and sunflower seeds, crystallized garlic, pumpkin oil, Calabrian pepper paste, and soy-lime vinaigrette served with garlic crostini
Capesante al Cioccolato

14

Fresh harvested scallops dusted with cocoa powder and roasted in the W.B. OVEN, served over king oyster mushrooms and chocolate vinaigrette, watercress and drizzled with 25 year old balsamico from Modena
Calamari al Porto Rosa

12

Tempura-fried calamari rolled with asparagus, topped with sun-dried tomato, spicy shrimp sauce, served with soy-lime citronette and borlotti aioli
Crabcake dei Cesari

14

Crabcake bread cannelloni, baked and served with arugula dressed with ceci bean-anchovy sauce, accented with garlic and Parmigiano
Panna Cotta di Bufala

12

Bufala mozzarella panna cotta served with cream of eggplant, grape tomatoes, speck, pesto, and apple balsamico.
Datteri e Polpettina al Cocco

11

Dates stuffed with beef and chorizo, wrapped in pancetta and baked, served with coconut-tomato sauce accented with cumin, coriander, and jalapeno
Cozze al Pecorino

15

1 Lb. of Mediterranean mussels (the best mussels on the American market) poached in a pecorino broth, served with bomba bread
Camembert al Forno con Pomodori Heirloom alla Trapanese

12

Camembert cheese baked in the wood burning oven served with a salad of heirloom tomatoes dressed with garlic, basil, and Extra Virgin Olive Oil

Insalata Eoliana con gorgonzola

10

Iceberg wedge topped with semi-sun-dried tomatoes, roasted pancetta, pickled red onions, red wine vinaigrette with Kalamata and caper berries topped with Gorgonzola dolce
Insalata della casa

7

Baby mixed greens tossed with sliced tomato, cucumber, and red onion in Chef Gaetano’s sweet mustard vinaigrette with carmelized almonds, crispy pasta and carrots
Carpaccio di barbabietole

9

Yellow and red beets roasted in the wood-burning oven, sliced carpaccio style and drizzled with champagne vinaigrette, paired with mache greens, and topped with fried goat cheese
Mediterraneo

9

Arugula, radicchio, avocado and hearts of palm with a tomato-avocado vinaigrette, topped with shaved parmesan

Bigoli al pomodoro della Mamma

15

Tomato sauce Mamma Anna style, if you don’t like it, please, call my Mom @ 0910905581 and tell her. Good Luck!
Gnocchi di spinaci con bufala

21

Spinach gnocchi tossed with tomato Lombarda style served over chilled cream of buffalo mozzarella and pesto Genovese
Cannolicchi al cartoccio

23

Calamari, shrimp, and mussels with garlic in tomato fumet and a touch of cream
Fettuccine alla Mazzarese

22

Tossed with chicken breast and shrimp, sautéed with garlic, white wine, tomato sauce, pesto sauce, and a touch of cream, finished with Parmigiano.
Gnocchi di zucca al ragout

24

Homemade butternut squash gnocchi tossed with beef short rib and wild mushroom ragout, accented with garlic and white wine sauce
Rigatoni alla Trasteverina

19

House-made Italian sausage and wild mushrooms in tomato-cream sauce, tossed with Parmigiano and topped with goat cheese
Tagliolini all’aragosta della costiera

26

Tagliolini tossed with lobster tail and shrimp sauteed with garlic, cherry pepper, white wine tomato sauce, and concasse accented with herbs and E.V.O.O.
Pappardelle ai funghi selvaggi

27

Tossed with wild mushrooms, sautéed with garlic, shallots, and white wine, finished with Parmigiano

Scaloppine ai funghi

25

Veal scaloppine sautéed with shallots, garlic, assorted wild mushrooms, and Marsala-white wine sauce, served over garlic mashed potatoes
Scaloppine alla pizzaiola

23

Veal scaloppine sautéed with garlic, oregano, white wine and tomato sauce, topped with homemade mozzarella and baked, served over garlic mashed potatoes
Involtini di maiale al granchio

29

Pork loin paillard stuffed with crab meat sautéed with garlic, shrimp, and gorgonzola fondue, served over garlic mashed potatoes
Scaloppine al limone

23

Veal scaloppine sautéed with butter-lemon sauce served over spinach and garlic mashed potatoes
Ribeye di manzo al fumo

36

Prime ribeye steak baked on cedar, with Herb de Provence and bay leaves, served with Gaetano’s horseradish sauce and sautéed asparagus
Costine di manzo alla Milanese

24

Beef short ribs braised Milanese style, served over saffron risotto and dusted with gremolata

Millefoglie alla crema Catalana con Pesche

8

Caramelized phyllo layered with custard and peaches, drizzled with caramel sauce
Torta di Cioccolato con Gelato al Burro di Noccioline

8

Chocolate flourless cake with gianduia semifreddo and raspberry coulis
Tiramisu

8

Layered with cookies and dipped in coffee, flavored with Kaluha and Amaretto with marscapone cream and cocoa
Parfait alla Mandorla con Cioccalato Calda

8

Almond semifreddo, tableside flamed with chocolate rum sauce
Panettone Bread Pudding

8

Traditional panettone bread pudding from Milano with vanilla semifreddo and hot chocolate
Semifreddo all’aceto Balsamico di Modena

8

Vanilla semifreddo drizzled with 25 year old balsamico from Modena
House Made Gelati, Semifreddi e Sorbetti

8

Gelato, Semifreddo and Sorbets, all made in house – ask your server for the flavors this evening
House Made Limoncello

8

Batavia