Dinner Antipasti Cozze steamed Prince Edward Island mussels, garlic, tomato, and wine. Served with grilled garlic bread 8.50 Assortimente assorted salami, marinated goat cheese, artichoke, Calamata olives, roasted peppers, and Parmigiano Reggiano curls. Served with house-made focaccia 7.50 Mozzarella e Pomodoro house-made mozzarella cheese, local hot-house tomato, fresh basil, balsamic vinegar and extra virgin olive oil 7 7.50 Insalate e Minestrone Caprino goat cheese, walnuts, assorted olives, tomatoes, artichokes, and mesclun mix 6.50 Pere Bosc pears wood-fire grilled and tossed with Gorgonzola Dolce Latte and pistachio nuts, served over mixed greens with a pear vinaigrette  6.95 Spinaci spinach, apricots, Gorganzola Dolce, toasted almond, and red onions flavored with tomato vinaigrette 6.50 Insalata di Paradiso Terrestre radicchio and mesclun mix with shaved Parmigiano Reggiano cheese, olives, fresh croutons, pine nuts, and sun-dried tomato dressing 6.50 Verde assorted mixed greens with homemade croutons, balsamic vinegar, and extra virgin olive oil 5.25 Pizze From the wood-fired oven Prosciutto Prosciutto di Parma ham, red onions, Parmigiano Reggiano cheese, mozzarella, tomato sauce 10.50 Funghi portabella and shiitake mushrooms, caramelized onions, herbed goat cheese, and Parmigiano Reggiano 10.25 Bianca fresh house-made mozzarella, Parmigiano Reggiano cheese and ricotta, basil, and garlic  10.50 Primi The pasta dishes below may be split for two or more to enjoy as a first course All pasta house made with fresh eggs and semolina flour and rolled daily Rotoletti spinach pasta rolled with ricotta, Parmesan, and mozzarella cheeses and herbs, baked with pesto of sun-dried tomatoes, basil, garlic and pine nuts 13.50 Linguine "Caterina" shrimp, artichoke, bacon, raisins, pine nuts, pimentos, red pepper flakes, and garlic 15.50 Linguine con Pesto di Pistacchio e Mandorla ground pistachio and almond pesto tossed with grilled asparagus and shiitake mushrooms 15.75 Capelli d’Angelo con Granchio lump crab meat sautéed with tomato, basil, cilantro and garlic served over angel hair pasta with a reduced Parmigiano Reggiano cheese and cream sauce 16.95 Paglia e Fieno spinach and egg fettuccine interlaced with shredded prosciutto ham, fresh mushrooms, shallots, and baby peas in a Parisians Reggiano cream sauce 15.75 Ravioli alli Funghi di “Shiitake” con Salsa di Carciofi ravioli filled with shiitake mushrooms, goat cheese and roasted tomatoes served with fresh artichoke sauce and pine nuts 16.50 Ravioli agli Spinaci con Pancetta spinach pasta filled with chicken, pancetta, and sage. Served with a rosemary cream sauce with mushrooms and a dollop of tomato sauce 14.95 Lasagne con Salsiccia fresh spinach pasta, spicy Italian sausage, Parmesan, mozzarella, and ricotta cheeses, fresh basil, tomato sauce 14.50 Secondi Salmone fillet of fresh Nowegian salmon served over a fresh corn, shiitake mushroom and spinach sauté, with a balsamic beurre rouge sauce 17.95 Trota fresh rainbow trout wood-fire grilled and served with grilled shrimp and flavored with a orange sherry vinaigrette. Served with grilled asparagus 17.50 Petti di Pollo French cut breast of Chatham County free-range chicken marinated with garlic, herbs, lemon juice, red chili pepper then wood-fire grilled and glazed with a mixture of ginger, sherry, lemon, and thyme. Served over grilled zucchini, red bell pepper, and green onions   17.50 Filleto di Manzo Wood-grilled beef tenderloin stuffed with wild mushrooms with a brandy and green peppercorn glaze. Served with braised locally raised organic greens and garlic mashers 23.95 Scaloppine di Vitello medallions of free range veal sautéed with baby artichokes in pan juices flavored with lemon, capers, and Italian parsley  21.50 Agnello marinated lamb, wood-fire grilled and served with garlic flavored lamb bordelaise, grilled new potatoes and wood-roasted vegetables 19.95 Anatra red wine and ginger marinated breast of duck, wood-fire grilled, and topped with a chianti and dried cranberry sauce. Served with grilled vegetables. 18.50 Contorni Asparagi sautéed organic asparagus tossed with Prosciutto di Parma, garlic and black pepper 5.50 Verdure alla Griglia wood-fire grilled peppers, squash and zucchini 4.50 Puré di Potate garlic mashed potatoes 4.50 Patate Nuove alla Griglia wood-fire grilled rosemary-accented new potatoes with garlic oil 4.50 Verde Misti sauté of organic field greens and baby spinach 4.50