Italian Cuisine with Mediterranean Flair

All menu items are made fresh daily using only the finest ingredients.

Gluten-free pasta available upon request. Lower price indicates appetizer-sized portion.

RAVIOLI DI PRIMAVERA

Ricotta and Meyer lemon-stuffed ravioli with a hint of arugula. Tossed with oven-roasted Summer vegetables in a ginger oil with garlic. Finished with hand-shaved Parmigiano. 25

ALINA’S LINGUINE

Linguine topped with sautéed black tiger shrimp, julienned chicken breast, scallops and Italian sausage, finished with a creamy tomato, rosemary, caper sauce. *GF 24

RISOTTO PRIMAVERA

Creamy, soft Arborio risotto folded with a medley of seasonal vegetables and finished with hand-shaved Parmigiano Regiano. Please ask your server about tonight’s featured vegetables. *GF 22/16

PALERMITANA

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 spice. *GF 21/15

PASTA ALL’ANATRA

Shredded duck confit cooked with wild mushrooms, capers, shallots, and rosemary in a vodka tomato-basil cream sauce. Served on penne and finished with ricotta salata. 23/17

FRUTTI DI MARE

A medley of clams, mussels, shrimp, scallops and calamari, all cooked in a tomato-oregano sauce with white wine and a hint of saffron. Served on linguine. *GF 25

CRAZY ALFREDO

Julienned chicken, sweet Italian sausage, sopressata and roasted red peppers with fettuccine in a spicy Alfredo sauce. *GF 20/15

LINGUINE & SHRIMP

Sautéed fresh tiger shrimp prepared either Picatta style with a tangy, lemon-butter sauce, or Fra Diavolo with a spicy, garlic, tomato-basil sauce. *GF 25/17

FETTUCCINE AL GORGONZOLA

Imported Italian Gorgonzola melted in a tomato cream sauce. Folded into fettuccine and tossed with sautéed tips of Certified Angus Beef, sun-dried tomatoes, spinach and garlic. *GF 23/17

PENNE ALLA CAPRICCIOSA

Spinach, roasted red peppers and garlic tossed with penne in a tomato-basil cream sauce. *GF 22/16

LINGUINE ALLE VONGOLE

Little neck clams cooked in a tangy Pinot Grigio wine, garlic, and lemon-butter sauce tossed with linguine. *GF 20/15

PENNE CHICKEN & BROCCOLI

Julienned chicken tossed with crunchy, sautéed broccoli and garlic in a lightly spiced chicken broth with slivers of roasted pear. Topped with hand-shaved Parmigiano. 22/16

*GF ~ can be prepared gluten-free