Appetizers, Soups, and Salads
Zuppa del Giorno 8
Made fresh daily. Ask your server for details.
Calamari fritti 16
Fried squid with basil aioli dipping sauce.
Impepata di cozze 15
Fresh mussels, gently sautee’d in alight sauce of white wine, lemon, and white pepper.
Carpaccio di manzo 16
Thin slices of raw beef tenderloin, marinated in lemon and olive oil. Served with arugula.
Fresh salad of mixed greens, tomatoes and olives tossed with Chef’s house dressing.
Romaine lettuce with added croutons and cheese shavings, and tossed with home made Caesar dressing.
Funghi e spinaci 9
Fresh spinach, mixed mushrooms and cheese shavings tossed with Chef’s special dressing.
Rucola e verdure grigliate 9
Arugula salad with grilled vegetables and goat cheese.
Slices of fior di latte mozzarella and fresh tomatoes topped with basil and olive oil.
“Piadina” is the name given to a specialty Italian “wrap” that is a popular choice for Italy’s concept of “fast food”. This flatbread can be described as a cross between Middle Eastern pita breads and Mexican flour tortillas. The “Piadina” originated in the Emilia / Romagna region of Italy, and is typically made with a dough consisting of white flour, lard or olive oil, salt, and milk. The dough is then shaped into small balls. Each ball is then rolled out like pizza dough and cooked on a griddle. The cooked piadina is then stuffed with a wide variety of fillings of your choice, folded over and served while still hot. The selections below are typically enjoyed throughout Italy. We are proud to be introducing it to our customers!
Thin slices of Parma prosciutto, slices of fior di latte mozzarella, arugola, and fresh tomato slices.
Smoked “Speck” slices, brie cheese, and mixed mushrooms.
Slices of grilled eggplant, zucchini, and peppers, with fior di latte mozzarella and goat cheese.
Slices of roast chicken, bacon, tomatoes, romaine lettuce, and fior di latte mozzarella.
Tuna salad, made with imported Italian tuna, cream cheese , slices of tomato and romaine lettuce.
Kings’ Piadina 16
Slices of smoked salmon, cream cheese mixed with dill, red onion, capers, and slices of tomato.
Gnocchi alla sorrentina 16
Home made potato gnocchi with fresh tomato sauce, basil, and “Fior di Latte” mozzarella.
Agnolotti ricotta e spinaci 18
Home made agnolotti filled with ricotta cheese and spinach in a rose’ sauce.
Penne alla vodka 16
Penne with pieces of sautee’d pancetta. Served with Chef’s special vodka sauce.
Rigatoni, broccoli e salsiccia 17
Rigatoni, topped with a fresh sauce consisting of sausage, broccoli and white wine.
Linguine, gamberi, e pomodorini 21
Linguini with sautee’d shrimp in a fresh sauce of cherry tomatoes, basil and white wine.
All main courses served with seasonal vegetables
Pollo al Limone 26
Pan seared chicken supreme topped with a glaze of lemon and sage.
Scaloppina di vitello ai funghi 28
Select veal cutlet, pan seared and served with a sauce made with white wine and mixed mushrooms.
Calamari e Gamberoni Grigliati 32
Large squid with three jumbo shrimp, marinated & grilled and topped with chef's special sauce.
Salsiccia e rapini 19
Grilled Italian sausage. Served with rapini sautee’d in olive oil and garlic.
La Margherita 16
Tomato sauce, fresh basil Fior di latte and mozzarella.
La Napoletana 17
Tomato sauce, fresh basil, anchovies, fior di latte and mozzarella.
Tomato sauce, fresh basil, mozzarella and fior di latte, spicy soppressata, and red peppers
Tomato sauce, fresh basil, mozzarella and pepperoni
Tomato sauce, fresh basil, mozzarella and fior di latte, mixed grilled vegetables, and caramelized onions.
Kings’ Special 19
Mozzarella and fior di latte, fresh basil, rapini, and mild sausage
“Quattro Stagioni” 19
Tomato sauce, fresh basil, mozzarella and fior di latte, wild mushrooms, ham, artichokes, and pitted Kalamata olives.
Tomato sauce, fresh basil, mozzarella and fior di latte, prosciutto, arugula, and cherry tomatoes.
Mozzarella and fior di latte, wild mushrooms, goat cheese, and caramelized onions.
Mozzarella and fior di latte, sliced potatoes, gorgonzola cheese, pears, and walnuts.