MENUS
APPETIZERS
ANTIPASTO 25
Artisan Meats and Cheeses served with Olives, Artichokes and Roasted Red Peppers
ALBONDIGAS 13
Pork and Beef Meatballs served in Chipotle Tomato Sauce with Ricotta Cheese
BRUSCHETTA 4pcs 12
Pomodoro, Onion and Basil
Sheep’s Ricotta and Chestnut Honey
Seta’s, Garlic and Parsley
MUSSELS 14
Red or White, spicy or not
PATE with POMEGRANATE GELEE 16
A pomegranate gelatin glosses the surface of creamy chicken liver pate
GRILLED CALAMARI 15
Grilled over arugula with orange marmalade, olives, lemon, capers, fennel and Sicilian peppers
ENSALADA
CAESAR 8
Romaine leaves topped with Prosciutto de Parma, Shaved Parmesan, House‐made Dressing
SWEET PETE 7
Arugula, Lemon, Pine Nuts, Golden Raisins, EVOO
AUTUMN CRISP SALAD 8
Chopped Romaine with apples, pears, bacon, walnuts and Gorgonzola with
10” Small Plate PIZZA
PAPS 14
White with Fried Egg, Sausage or Bacon
NO YET 16
White with Prosciutto, Gorgonzola, Dried Figs
MARIA DOLORES 14
White with Bone Marrow, Jalapeño, Beef, Onion and Chihuahua Cheese
LUIE & ACTORE 17
White with lemon garlic shrimp, red onion, Long hots and Pistachio drizzled with honey
EPICE 16
Tomato, Salami, Provolone, Hot Copa, Caccio Cabella
CHANTI 16
White, Brussels Sprouts, Onion, Pancetta, Potato Puree
ROSA MARGARITA 15
Tomato Sauce, Fresh Mozzarella, Basil, Sun‐Dried Peppers
MEXICAN ROSARITO 13
White with fresh tomatoes, lettuce and jalapenos
CLASSIC 14
Tomato Sauce, Shredded Mozzarella, Parmesan
LA PASTA 22
Choose Your Pasta:
RICOTTA GNOCCHI
PACCHERI
RAVIOLI (Spinach & Ricotta)
SPAGHETTI
CHEESE TORTELLINI
(Gluten‐free pasta available upon request)
Choose Your Sauce:
Fresh Marinara
Blush (Tomato & Cream)
Pesto
Bolognese
Peas and pancetta in a garlic and olive oil sauce
ENTREES/SIDES
POLLO
Skinless breast with white wine, capers, lemon juice. Served with mashed and green beans
CRESPELLE 20
2 Homemade Crepes stuffed with Poblano Peppers, Zucchini, corn topped with Chihuahua Cheese
POISSON Daily Catch MP
AGNEAU MP
Lamb Chops served Thursdays, Fridays, and Saturdays
VIANDE 28
Grilled skirt steak on a bed of parsnip puree served in a red wine reduction, topped with Gorgonzola Dolce
AUBERGINE 24
Roasted Eggplant layered with Ground Lamb, roasted tomatoes, cinnamon, cream, prepared Lebanese Style
POCHON 30
10 oz Pork Chop stuffed with mild cheese and spicy
SIDES 8 each
Sautéed Brussels Sprouts, Roasted Potatoes, Green Beans in Tomato Sauce, Broccoli, Cauliflower with garlic, capers, lemon, an red chili flakes
DESSERTS 8 each
BYO CONVENIENCE FEE 5 PB
BEVERAGES
Bottled Water Sparkling or Flat 6