DINNER
PER COMINCIARE
MARINATED VEGETABLES 18
grilled baby artichokes and zucchini | imported prosciutto
MEATBALLS 16
bite-size beef meatballs | San Marzano tomato sauce
OCTOPUS 19
oven-roasted Spanish octopus | mixed greens | lemon zest
HOUSE SALAD 11
mixed greens | lemon zest | olive oil
PASTA
MALTAGLIATI 21
artichokes | zucchini | cherry tomato cheese sauce
RIGATONI ALLA JULIANA 24
ground Italian pork | cream | truffle oil
FETTUCCINE BOLOGNESE 23
beef ragu | tomato sauce
MEZZELUNE 22
filled with salmon | tomato cream sauce
TERRE E MARE
LAMB CHOPS 34
herb-crusted and breaded | honey balsamic glaze
MILAN-STYLE CHICKEN 25
breaded and pan-fried | honey balsamic glaze | mixed greens
GRILLED SALMON 26
mixed greens | lemon zest
GRILLED MIXED SEAFOOD 34
octopus, salmon, shrimp, squid | diced cherry tomatoes | capers
VINO
| WHITE WINE gl/btl
PROSECCO 13/50 PINOT GRIGIO 10/38 FALANGHINA 12/46 ROSE 10/38 |
RED WINE gl/btl
NERO d’AVOLA 10/38 PINOT NOIR 11/42 MONTEPULCIANO 13/50 |
CHEF JULIANA SELECTED WINES
ask your server
18% gratuity will be added to parties of six or more
Please no separate checks. Menu and prices are subject to change.
THE CONSUMPTION OF RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS