Appetizers ~ Insalata
Pasta ~ Entrees

See also:
Late-Night Menu ~ Desserts

Appetizers

Bruschetta al Pomodoro – Grilled Tuscan Bread with Vine Ripened Tomatoes, Garlic, Basil & Olive Oil - 9.

Carpaccio – Thinly Sliced Beef Tenderloin with Red Onion, Shaved Parmesan, Arugula & White Truffle Oil - 13.

Cozze – Penn Cove Mussels Steamed with Saffron, Garlic, Cherry Tomatoes, Basil & White Wine - 11.

Calamari – Sautéed with Toasted Garlic, Basil, Tomatoes, and Burgundy Wine Vinegar – 12.

Gamberoni – White Prawns Sautéed with Garlic, Roma Tomatoes, Basil & Vermouth– 13.

Antipasto Misto - A Selection of Italian Meats, Cheeses and Marinated Vegetables - 12.

Insalata

Panzanella – Arugula and Frisee with Grilled Bread, Dried Apricots , Ricotta Salata & Balsamic Vinaigrette – 8.

Insalata Spinaci – Organic Spinach with Shaved Fennel, Orange Segments, Goat Cheese & Sherry Orange Vinaigrette  -9.

Cesare – Hearts of Romaine, Il Bistro Classic Dressing, Garlic Croutons, Shaved Parmigiano Reggiano - 8.

Insalata Verde – Organic Baby Greens, Cherry Tomatoes, Gorgonzola & Red Wine Vinaigrette – 8.

Pasta

Risotto Del Giorno - 19.

Linguini di Mare – Linguini Pasta with Clams, Mussels, Calamari & White Prawns in a White Wine & Herb Broth - 21.

Rigatoni Bolognese - Ground Veal and Lamb Ragu with Garlic, Rosemary and Pecorino Romano Cheese  - 17.

Gnocchi  – Homemade Potato Dumplings with Duck Confit, Cherry Tomatoes & English  Peas in a Sweet Tomato Sauce -19.

Lasagne - Traditionally Prepared with Ground Veal and Imported Italian Cheeses - 18.

Orecchiette e Fagioli – Orecchiette Pasta with White Beans, Rapini & Pecorino-Romano in White Wine & Olive Oil - 17.

Ravioli – Mushroom Ravioli with Caramelized Fennel Cream, Roasted Wild  Mushrooms, Chives & Fennel Pollen - 19.

Entrees

Il Pesce Del Giorno - Today’s Fresh Fish - M/P

Pollo Arrosto – Free Range Chicken Breast with Gorgonzola Polenta, Olives, Roasted Garlic & Natural Jus - 23.

Cioppino – Dungeness Crab, White Prawns, Mussels, Clams, & Calamari in a Sweet Pepper and Roma Tomato Broth – 28.

Salmone – Grilled Copper River Sockeye Salmon with Warm Cannellini Bean Salad, Arugula & Aged Balsamic Vinegar - 28.

Vitello Saltimbocca – Thinly Sliced Veal Loin Prepared in the Roman Style with Prosciutto & Sage - 34.

Caretto D’Agnello – Domestic Rack of Lamb Roasted with Fingerling Potatoes, Sangiovese Reduction - 44.

Filetto di Manzo - Beef Tenderloin with Rustic Potatoes, Wild Mushrooms & Marsala Demi - 38.