Tonight’s Specials
~Features From The Bar~
Harry’s bar Bellini ~ White peach puree with sparkling prosecco wine. 8
Peach Sangria. 8  Bacardi mojito. 9  Dark and stormy ~ Gosling’s dark rum with ginger beer. 7.5
Moscow mule ~ Ginger beer and Russian standard vodka.  8
Smirnoff Ice Peach Bellini.  4.5
Palm Belgian amber beer 5
10 Mastroberardino Sannio Falanghina.  Bottle 40
11 Pacific Rim Riesling Bottle 36 Glass 9
10 Girard Artistry Meritage Bottle 70
11 Aia Vecchia Lagone “Super Tuscan Rosso” Bottle 40 Glass 9
11 Cabrina Malbec Bottle 30 Glass 8
07 Serradenari Barolo Bottle 56 Glass 14
10 Concanon Pinot Noir Bottle 40 Glass 9
Antipasti
Carciofi Romani ~ Poached baby artichokes Roman style, with garlic, virgin olive oil, white wine and parsley.  11
Antipasto Del Giorno ~ A sampling of oven roasted spicy gulf shrimp, clams casino, mussels Rockefeller and marinated vegetables, garnished with mesclun greens. 13.5
Antipasto Di Carne ~ Charcuterie of Prosciutto di Parma, bresaola and sopressata accompanied by Romano and Parmigiano cheeses, olives, vegetable frittata, and pepper salad. 15
Scamorza Ai Ferri ~ Pan seared aged mozzarella topped with smoked Prosciutto and garnished with arugula. 10
Insalata di Beita ~ Brick oven roasted red beets, granny Smith apple, asparagus and gorgonzola over Boston Bibb, dressed with walnut vinaigrette. 10
Special Salad ~ Salad of mesclun greens, grilled red onion, dried cranberries and candied walnuts, dressed with a champagne vinaigrette, topped with goat cheese. 9
Three Tomato Salad ~ Salad of vine ripe tomatoes, plum tomatoes and sundried tomatoes over arugula dressed with virgin olive oil and balsamic vinegar. 10
Chopped Salad ~ Salad of red leaf, romaine, cucumbers, carrots, tomatoes, toasted almonds, and aged cheddar cheese, tossed with peppercorn and Parmigiano vinaigrette. 9
Arugola Salad ~ Salad of wild arugula, corn and palm hearts with a yuzu “Japanese mandarin” vinaigrette, topped with Gouda cheese. 9
Soup ~ White bean and vegetable with Romano cheese and extra virgin olive oil.   8
~Farinacei~
Fettuccine al Tartufo ~ Homemade fettuccine with butter, Parmigiano Reggiano and shavings of fresh black truffles from Lazio.  38    ½ order 32
Gnocchi Del Giorno ~ Homemade Yukon gold potato gnocchi with veal meatballs in a tomato garlic sauce, topped with Romano cheese.  22
Risotto Del Giorno ~ Slow cooked risotto with shrimp, bay scallops,  prosciutto, peas and roasted peppers cooked in a white wine saffron broth, finished with butter and a touch of Parmigiano.  23
~Entrees~
Mollecce in Padella  ~ Sautéed soft-shell crabs with a lemon caper sauce, grilled asparagus, and mashed potatoes.  30
Pesce in Padella~ Pan seared golden snapper filet with a wild mushroom reduction, sautéed haricots vert and roasted Yukon gold potatoes.  28
Bistecca alla Griglia ~ Grilled Black Angus rib eye steak with a spicy brown sauce, sautéed julienne vegetables and a sautéed mashed potato cake.  30
Lombada di Vitello  ~ Veal chop Milanese lightly breaded with a tomato arugola salad and roasted potatoes.  33

Desserts
Vanilla gelato parfait with chocolate sauce, strawberries and whipped cream.  9
Rum raisin crème brulée.  9
Ricotta Canolli filled to order.  9
Cookie plate.  8
Chocolate covered strawberries. 2.5 Each