Authentic Italian cuisine in Philadelphia PA

3-Course Chef Selections

 

3 Course chef selections.

A set price menu consisting of three courses 


 

LUNCH

First Course

 

Soup of the Day - Selection of home-made soups, prepared daily.  Ask your server

Insalata Bellini - Baby frisee greens, roasted golden beets, gorgonzola and shaved almonds in a honey, red wine and herbs vinaigrette.

Insalata di Cesare - Crispy romaine lettuce with a creamy home-made Caesar dressing croutons and shaved Parmigiana.

Insalata del Giardino - Mixed field greens, cherry tomatoes, cucumbers and angel hair carrots in a light house balsamic vinaigrette.
 

Second Course


Pesce del Giorno alla Griglia - Grilled fish of the day brought to you on a daily special.

Linguine alla Boscaiola - Mushroom, peas, artichoke hearts, and onions sauteed in a white wine tomato saffron broth with fresh herbs

Fusilli all 'Amatriciana - Spiral pasta, caramelized Vidalia onions and Apple-wood smoked bacon in tomato fondue, fresh oregano and Pecorino Romano.

Linguine alla Bolognese - Ragu of beef with carrots, celery and sweet onions in a light tomato sauce and fresh herbs. (Slow cooked)

Gnocchi(Sorrento o Gorgonzola) - Semolina, potatoes and fresh goat cheese dumplings, served with a creamy Gorgonzola, or a fresh marinara sauce.

Ravioli di Ricotta Fresca - Raviolis stuffed with fresh ricotta cheese served in a San Marzano fondue and topped with a scoop of pasteurized ricotta.

Ravioli di Granchio - Four 2oz half-moon shaped ravioli stuffed with Maryland jumbo lump crab meat in brandy, lemon zest, cherry tomatoes and spring peas.

Casarecci al Ragu di Pollo - Chicken sausage with sun-dried tomatoes and diced plum tomatoes in a fresh basil pesto with roasted pine nuts and fresh ricotta cheese.

Pollo alla Parmigiana - Freshly breaded chicken, pan fried, topped with marinara and Parmigiana over a bed of home-made linguine.

 

Third Course

 

Tiramisu - Three layers of lady fingers soaked with coffee and liqueur, filled with zabaglione cream, topped with grated chocolate.

Cheese Cake - Traditional New York cheesecake vanilla flavored.

Chocolate Mousse - Dark Belgium chocolate mousse with a hint of mint on a home - made chocolate crust.

Cannoli - Combination of a coated pastry shell and a smooth filling of Ricotta cream (made of real sheep milk).

 

Dinner

First Course

 

Soup of the Day - Selection of home-made soups, prepared daily.  Ask your server

Insalata di Cesare - Crispy romaine lettuce with a creamy home-made Caesar dressing croutons and shaved Parmigiana.

Insalata di Rucola - Baby arugula, toasted candied walnuts and goat cheese in pomegranate vinaigrette dressing. 

Insalata alla Caprese - Buffalo mozzarella and heirloom tomatoes in a basil Tuscan E.V.O dressing. 

Antipasto Italiano - Italian cured meats and cheese selections with roasted marinated vegetables and olives. 

Bruschetta Siciliana - Chopped Jersey tomatoes, fresh basil, red onions, Tuscan E.V.O.O. and dry ricotta cheese over grilled Tuscan bread. 

 

Second Course

 

Ravioli di Ricotta Fresca - Raviolis stuffed with fresh ricotta cheese served in a San Marzano fondue and topped with a scoop of pasteurized ricotta. 

Linguine alla Boscaiola - Mushroom, peas, artichoke hearts, and onions sauteed in a white wine tomato saffron broth with fresh herbs

Fusilli all 'Amatriciana -Spiral pasta, caramelized Vidalia onions and Applewood smoked bacon in tomato fondue, fresh oregano and Pecorino Romano.

Penne alla Bolognese - Ragu of beef with carrots, celery and sweet onions in a slow cooked tomato sauce and fresh herbs.

Gnocchi Sorrento o Gorgonzola - Semolina, potatoes and fresh goat cheese dumplings served in a creamy gorgonzola sauce or a fresh tomato fondue.

Fusilli all 'Amatriciana - Spiral pasta, caramelized Vidalia onions and Applewood smoked bacon in tomato fondue, fresh oregano and Pecorino Romano.

Zuppa di Pesce - Fresh assortments of seafood, sautéed and served over a bed of linguine in a garlic white wine sauce or light tomato broth.

 

Third Course

 

Salmone alla Griglia - Grilled Norwegian salmon topped with a triple citrus glaze and served over haricot verts

Vitello o Pollo alla Parmigiana - Freshly breaded veal or chicken, pan fried, topped with marinara and Parmigiano.

Bisteca Bellini - New York strip steak Pittsburg-style with fresh rosemary, served with a Refosco wine reduction on the side.

Vitello alla Saltimbocca - Sautéed veal medallions, spinach, prosciutto and fontina in a grass-fed veal stock, a touch of Chianti Classico with fresh sage.

Pollo San Marco - Fresh jumbo chicken tenders sauteed and topped with asparagus and smoked mozzarella in a garlic, mushroom, and sun dried tomato sherry wine sauce.

Melenzane alla Parmigiana - Lightly battered Italian eggplant, tomato fondue, fresh basil, and fresh mozzarella

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