Menu
ANTIPASTI
CAESAR’S HEART| Â $14
‘Jay H.Style-not chopped, classic
components
THREE COLOR | Â $14
Piquant arugula, shaved fennel, grape
tomatoes
FILET MIGNON CARPACCIO | Â $19
Parmigiano Reggiano shavings
CHESAPEAKE CRAB ‘CAKE’ | Â $24
To die for
OCTOPUS | Â $24
with beets and cannellini beans
LUIGI Q FAMOUS TOMATO SALAD |Â $16
One way only- just like Luigi
SHRIMP COCKTAIL| Â $24
Colossal
EGGPLANT-ZUCCHINI NAPOLEON | Â $17
Complex
SEARED DIVER SCALLOPS | Â $17
Shitake mushrooms, perfume of fresh herbs
LOCAL TOPNECK CLAMS | Â $19
Oreganata and Casino – three each
ESCARGOT | Â $19
Sauted with shallots brandy, fresh sage, garlic toast
PRIMI PIATTI
DAILY MADE GNOCCHI | Â $23
Tomato, pesto, Pecorino Toscano
DAILY MADE STROZZAPRETI | Â $25
Dumpling of spinach, ricotta, Parmigiano
FUSILLI PUTTANESCA ARRABIATA |Â $23
Say no more
LOBSTER RAVIOLI |Â $28
Lobster sauce
TRENETTE SAN GIOVANNINA | Â $24
Grape tomatoes, capers, vidalia, hint of
anchavyr
PACCHERI LUCIANA| Â $28
Octopus, tomatoes, white onions, basil,
eperoncino
TAGLIATELLE AL RAGU CONIGLIO | Â $28
Hoppin’ good
LINGUNI FRUTTI DI MARIE | Â $30
Served in a seafood broth
SEAFOOD SALAD | Â $30
Selection of fresh shellfish
FRESH SOUP OF THE DAY |Â $14
Chef’s inspiration
PIATTI FORTI – CARNE
SCARPARIELLO |Â $28
Chicken on the bone; sausage, peppers, onions, fresh herbs
GALLETO| Â $28
Free-range baby chicken roasted, garlic, rosemary
SCOTTADITO | Â $44
Marinated New Zealand baby lamb chop, grilled
PAILLARD | Â $28
Chicken breast; mesclun lettuce, Bermuda onion, tomato, aged balsamico
DOUBLE CUT BERKSHIRE PORK CHOP| Â $34
Pepper crusted, cognac piovre sauce
FILET MIGNON |Â $49
Caramelized oions, Barolo reduction, pate
NEW YORK STRIP |Â $48
Grilled
VEAL|Â $36
Piccata al limone
DOUBLE CUT VEAL CHOP |Â $54
Roasted; white wine and sage
PIATTI FORTI- PESCE
SCOTTISH SALMON | Â $30
Poached; medley of fresh vegetables
YELLOWFIN TUNA |Â $38
Seared; grappa aioli
NORTH ATLANTIC COD |Â $32
Sweet onions, tomato, basil, light fish broth
CONTORNI
BROCCOLI RABE | Â $9
SPINACH | Â $9
SWISS CHARD | Â $9
FAGIOLINI VERDI |Â $9
FUNGHI TRIFOLATI |Â $9
Sautee Wild Mushrooms- Cremini, Shiitake, Enoki
PIATTI FORTI – CARNE
SCARPARIELLO |Â $30
Chicken on the bone; sausage, peppers, onions, fresh herbs
GALLETO| Â $32
Free-range baby chicken roasted, garlic, rosemary
SCOTTADITO | Â $45
Marinated New Zealand baby lamb chop, grilled
PAILLARD | Â $30
Chicken breast; mesclun lettuce, Bermuda onion, tomato, aged balsamico
DOUBLE CUT BERKSHIRE PORK CHOP| Â $34
Pepper crusted, cognac piovre sauce
FILET MIGNON |Â $54
Caramelized oions, Barolo reduction, pate
NEW YORK STRIP |Â $52
Grilled
VEAL|Â $36
Piccata al limone
VEAL CHOP |Â $34
Roasted; white wine and sage
PIATTI FORTI- PESCE
SCOTTISH SALMON | Â $34
Poached; medley of fresh vegetables
YELLOWFIN TUNA |Â $38
Seared; grappa aioli
NORTH ATLANTIC COD |Â $34
Sweet onions, tomato, basil, light fish broth
CONTORNI
BROCCOLI RABE | Â $10
SPINACH | Â $10
SWISS CHARD | Â $10
FAGIOLINI VERDI |Â $10
FUNGHI TRIFOLATI |Â $10
Sautee Wild Mushrooms- Cremini, Shiitake, Enoki