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SAMPLE DINNER MENU |
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CHAMPAGNE and SPARKLING WINE
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Glass
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Bottle
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Taittinger Brut N.V. (Champagne)
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15.00
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74.00
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Prosecco di Valdobbiadene, Nino Franco
“Rustico”
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7.00
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32.00
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FEATURED SPECIALTY COCKTAILS
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“Pacini” – Imported Sicilian blood orange juice and
sparkling wine
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10.50
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Fancy
French ‘Tini – Ketel One Citrone, Grand Marnier, Chambord,
Pineapple Juice |
12.50 |
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Fragoli Berry ‘Tini – Stoli Raspberry, Fragoli Strawberry
Liquor, splash Chambord |
12.50
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3oz
Carafe
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6 oz
Carafe
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Bottle
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WHITE
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CHARDONNAY, CLEMENS, LAZIO, 2006
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4.00
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8.00
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32.00
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PINOT GRIGIO, CASTELLO SALEGG, 2006
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4.75
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9.50
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38.00
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BIANCO DI VALTELLINA, "TORRE DELLA SIRENA",
CONTI SERTOLI SALIS,
2003
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5.25
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10.50
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42.00
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ROSÉ
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Rosato di Refosco, Bastianich, 2005
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3.75
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7.50
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30.00
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RED
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CHIANTI CLASSICO, LIVERNANO,
2004
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4.25
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8.50
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34.00
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BARBERA D'ASTI, CAMP DU ROUSS, COPPO, 2003
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4.25
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8.50
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34.00
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SUPER
TUSCAN, "ETRURIAN", CENNATOIO, 2001
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7.00
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14.00
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56.00
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ANTIPASTI
Split Charge: $3.00
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Chicken Soup
homemade chicken soup with chicken, celery, sweet onions,
carrots, red and yellow Holland peppers, salt and pepper |
7.50 |
Stuffed Calamari
pan roasted calamari filled with shrimp, scallops calamari
Maine lobster, onions, extra virgin olive oil, garlic,
parsley and our own homemade Caibatta breadcrumbs, finished
with a touch of butter and white wine |
11.00 |
Antipasto di Paci
Prosciutto di Parma, aged Pecorino Toscano, olive salad,
roasted Holland peppers and grilled artichokes |
16.00 |
Rosie’s Meatballs
3 medium meatballs made with veal, beef, pork, pine nuts,
raisins, parmesan cheese, sweet onions, garlic and parsley
with marinara |
12.50 |
Grilled Calamari
fresh calamari marinated in extra virgin olive oil, garlic,
salt and pepper, grilled and served over mesclun greens with
couscous |
14.00 |
Vegetable
Parmigiano
layers of delicately pan fried eggplant, zucchini and yellow
squash, fresh marinara and parmigiano drizzled with Toscano
olive oil |
13.00 |
Cipollini with
Hot Peppers
pan simmered cipollini (bittersweet “Wild Onions”) with
pancetta, garlic, Italian hot peppers and a touch of
marinara, with Caciotterini and aged Pecorino Toscano |
14.50 |
Grilled Shrimp
fresh shrimp grilled with extra virgin olive oil, garlic and
balsamic vinegar over a bed of baby arugula |
14.00 |
Olivata Crostini
Kalamata olive purée served on semolina crostini with
organic goat cheese |
11.00 |
Grilled Hot
Peppers
hot peppers (ranging from medium-hot to very hot), served
room temperature with cured black olives, caramelized garlic
and Provolone |
11.00 |
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INSALATA |
“Hache”Chopped Salad
French radishes, fennel, English
cucumbers, red Holland peppers, imported
Holland tomatoes, mesclun greens, frisée
and feta cheese |
13.50 |
Fresh Orange Salad
mesclun greens with fresh orange
segments, creamy goat cheese and toasted
slivers of almonds dressed in extra
virgin olive oil and balsamic vinegar |
10.50 |
Mesclun Greens with Gorgonzola
assorted greens dressed in extra virgin
olive oil and balsamic vinegar over a
slice
of imported organic Dolce sweet and
creamy gorgonzola |
10.50 |
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ENTRÉES
PASTA FATTA IN CASA
(Half orders are available as an appetizer) |
Fusilli alla
Amatriciana
imported dry handmade Fiorentino pasta with prosciutto,
onions, tomatoes, pancetta and parmigiano |
26.00 |
Ricotta
Ravioli with Marinara or Meat Sauce
filled with whole milk fresh ricotta, parsley and
parmigiano with marinara OR in a traditional meat sauce
of braised veal, pork and sirloin |
25.00 |
Fettuccine
with Cauliflower and Sausage
fresh homemade fettuccine with our homemade fennel
sausage, sautéed cauliflower, caramelized sweet onions,
red pepper flakes, a touch of butter, salt and pepper |
24.00 |
Fettuccine
with Meat Sauce or Marinara
fresh homemade fettuccine in a traditional meat sauce of
braised veal, pork and sirloin OR with marinara |
23.00 |
Pappardelle
with Broccoli Rabe and Sausage
fresh pappardelle with homemade fennel sausage, broccoli
rabe, caramelized garlic and extra virgin olive oil. |
24.00 |
Linguine with
Shrimp
fresh homemade linguine with shrimp, extra virgin olive
oil, garlic, white wine, parsley and red pepper flakes
with a touch of marinara |
26.00 |
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CARNE E PESCE
Split Charge:
$6.00 |
Striped Bass
pan seared and finished with extra virgin olive oil and
lemon, couscous and grilled bok choy |
34.00 |
Veal Milanese
pan seared with homemade Ciabatta breadcrumbs topped
with baby arugula dressed in Toscano extra virgin olive
oil and vine ripe Holland tomato salad |
32.00 |
Colorado Lamb
top round fresh Colorado lamb marinated in extra virgin
olive oil, garlic and parsley, grilled and sliced with a
red wine demi-glacé, sour cream and garlic mashed
potatoes and grilled bok choy |
34.00 |
Pollo
Scarpariello
pan seared half of a chicken with red and yellow Holland
peppers, Vidalia onions, garlic, red pepper flakes,
white wine and 8-year old aged Balsamic vinegar
Optional: Hot cherry peppers |
25.00 |
Angus Ribeye
(14 oz)
grilled with extra virgin olive oil, salt and pepper,
garlic and parsley with sour cream and garlic mashed
potatoes and sautéed zucchini and yellow squash |
44.00 |
Sliced Steak Salad
dry aged Sirloin grilled with extra
virgin olive oil, garlic, parsley, salt and pepper,
sliced and served over mesclun greens dressed with extra
virgin olive oil and 8-year old aged balsamic vinegar |
30.00 |
Paci Prime
Dry-Aged Sirloin
EXCLUSIVE PRIME
DRY-AGED SIRLOIN
grilled with
extra virgin olive oil, garlic,
parsley, salt and pepper,
sautéed zucchini and yellow
squash and garlic and sour cream
mashed potatoes |
60.00 |
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