Italian Cuisine with Mediterranean Flair
All menu items are made fresh daily using only the finest ingredients.
Lightly breaded pillows of mozzarella stuffed with spinach and sun-dried tomatoes, dressed with a Pinot Grigio lemon caper butter sauce. Serves two. 10
Crisp hand-breaded calamari served with lightly spiced horseradish cream sauce. 10
SCALLOPS MARE E MONTI
Pan-seared scallops nestled in a bed of sautéed wild mushrooms and sauced with a lightly spiced tangerine butter. *GF 12
Slices of Hass avocado tossed with mesclun greens, tomatoes, cucumbers, grapes, sesame sticks and goat cheese. Dressed in lemon citrus vinaigrette. *GF 10
ALINA’S HOUSE SALAD
Mesclun greens, carrots, onions, tomatoes and olives, garnished with freshly grated Parmigiano, and served with a balsamic or cranberry citrus vinaigrette. *GF 6
Crispy whole hearts of romaine topped with hand-shaved Parmigiano, grape tomatoes and house-made garlic croutons. *GF 9
Gluten-free pasta available upon request. Lower price indicates appetizer-sized portion.
Sicilian soul food: rapi greens, garlic, pignoli nuts, sun-dried tomatoes and golden raisins, sautéed, tossed, and served on angel hair pasta with a hint of red pepper flakes. *GF 22/17
LINGUINE & SHRIMP
Sautéed Black Tiger shrimp with linguine pasta. Prepared either Picatta style with lemon caper butter sauce, or Fra Diavolo style with spicy, garlic, tomato basil sauce. *GF 25/17
FETTUCCINE AL GORGONZOLA
Melted Dolce gorgonzola with pomodoro, cream and grappa. Folded in fettuccine pasta with sautéed steak tips, sun-dried tomatoes, spinach and garlic. *GF 25/17
Julienned chicken, sweet Italian sausage, sopressata and roasted red peppers with fettuccine in a spicy Alfredo sauce. *GF 22/17
RAVIOLI ALL’ ARRABBIATA
Roasted vegetable-stuffed ravioli tossed in a lightly sweet and spiced roasted red pepper pesto tomato sauce. Vegan friendly! 22
Unless specified, pesce dishes are served with a potato and tonight’s seasonal vegetable.
Prepared with crushed garlic and XVOO, oven-roasted and served with sautéed spinach or rapi greens. *GF 29
PESCE AL PISTACCHIO
Encrusted with garlic and pistachio nuts. Baked and served over sautéed zucchini pappardelle.*GF 29
All meat entrées include a potato with tonight’s seasonal vegetable.
Layered and rolled with fresh garlic, sage, spinach, provolone and prosciutto. Finished with Alina’s signature roasted red pepper and Chianti wine sauce.
Chicken Breasts 25
Veal Cutlets 27
Pan-seared, topped with confit garlic, sautéed mushrooms and Alina’s signature Pinot Noir wine/balsamic reduction. *GF
12oz dry aged Certified Angus Beef NY Sirloin 29
8oz Certified Angus Beef Filet Mignon 30
New Zealand Rack of Lamb 30
Sautéed with capers, white wine, and lemon butter sauce. *GF
Chicken Breast 24
Veal Cutlet 25
SAUTEED RAPI 7
SAUTEED SPINACH 7
CARBONARA *GF 12/19
Available for children ages 10 and under.
CHICKEN PARMIGIANO 9
PENNE PASTA WITH BUTTER *GF 7
PENNE PASTA WITH POMODORO SAUCE *GF 7
CHEESE RAVIOLI WITH ALFREDO SAUCE 9
*GF ~ can be prepared gluten-free
FLOURLESS CHOCOLATE TORTE 9
All menu items made fresh daily using only the finest ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Before placing your order, please inform your server if anyone in your party has a food allergy. Menu items subject to change.