Lunch Menu

Antipasti
Wood Oven Roasted Eggplant Parmigiana 8
Caseficio Gioia Burrata Cheese, Laudemio Olive Oil, Sea Salt and Crostini 9
Grilled King Prawns, Corona Beans and Salsa Verde 17
Marinated Olives   6
Caprese - Heirloom Tomatoes, Mozzarella Cheese, Basil 9

Artisan and House Made Salume      
Prosciutto (San Daniele, Italy) - Speck (Suditrol, Italy)              
Mortadella (Rovagnati, Italy) - Salame Toscano (cured on premises)
Coppa (cured on premises) - Salame Cotto (cured on premises)           
each 7/selection 18

Soup and Salads
Zuppa del Giorno      7
Tricolore - Bitter Greens, Green Apple, Gorgonzola, Walnuts and Honey Vinaigrette   8
Baby Romaine - Grated Egg, Bagna Caoda Dressing and Shaved Parmesan Cheese  8
Wild Arugula - Roasted Beets, Toasted Hazelnuts, Oranges and Red Wine Vinaigrette  9
Insalata Mista - Bitter Greens, Balsamic Dressing and Shaved Ricotta Salada Cheese  6

Panini
La Casa - Prosciutto, Coppa, Romaine, Sliced Tomato, Burrata Cheese10
Roasted Chicken - Oven Roasted Tomatoes, Smoked Provolone, Arugula and Basil Agliata  9
Salame Cotto - Sliced Tomato, Mozzarella Cheese and Roasted Peppers    8

Pizza
Margherita - San Marzano Tomato, Mozzarella Cheese and Basil      13
Funghi - Wild Mushrooms, Caramelized Onion and Fontina Cheese           15
Bianca - Mozzarella Cheese, Provola Cheese, Potatoes and Sage 14
Salumi - San Marzano Tomato, Peperone, Salame Cotto and Ricotta Cheese 15
Additions: Roasted Garlic, Homemade Peperone, Fennel Sausage and Anchovy  3
 
Housemade Pasta
Ravioli al Pomodoro - Ricotta, Parmesan & Pecorino Filling, San Marzano Tomato Sauce 15
Tagliolini - Broccoli, Chickpeas, Housemade Sausage, Pecorino Cheese  16
Pappardelle alla Bolognese 16

General Manager Giuseppe Panzuto • Executive Chef Jason Balestrieri
October 17, 2009