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.

Leggera 7

Fresh salad of mixed greens, tomatoes and olives tossed with Chef’s house dressing.

Cesare 7

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.

Caprese  12

Slices of fior di latte mozzarella and fresh tomatoes  topped with basil and olive oil.

La Piadina

“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!


Romagnola 16

Thin slices of Parma prosciutto, slices of fior di latte mozzarella, arugola, and fresh tomato slices.

Tirolese  18

Smoked “Speck” slices, brie cheese, and mixed mushrooms.

Contadina 14

Slices of grilled eggplant, zucchini, and peppers, with fior di latte mozzarella and goat cheese.

Americana 15

Slices of roast chicken, bacon, tomatoes, romaine lettuce, and fior di latte mozzarella.

Tonno   15

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.

Pasta Selections


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.

Main Courses


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.

Diavola   17

Tomato sauce, fresh basil, mozzarella and fior di latte, spicy soppressata, and red peppers

Pepperoni   17

Tomato sauce, fresh basil, mozzarella and pepperoni

Vegetarian   18

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.

Prosciutto   20

Tomato sauce, fresh basil, mozzarella and fior di latte, prosciutto, arugula, and cherry tomatoes.

Mushroom   20

Mozzarella and fior di latte, wild mushrooms, goat cheese, and caramelized onions.

Potato   21

Mozzarella and fior di latte, sliced potatoes, gorgonzola cheese, pears, and walnuts.