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 Concerned
with an authentic and faithful interpretation of regional
Italian cuisine and influenced by his native Southern Italian
experience, Chef / Owner Aldo Vitale's culinary philosophy
centers chiefly on the premise of simplicity.
Using only fresh, seasonal ingredients, his subtle and delicately-balanced
style of cuisine is influenced greatly by Chef Aldo's belief
that the inherent virtues of a dish's dominant flavors should
be forthright and clear on the palate, while at the same time
in harmony with the few, carefully-selected ingredients that
compliment the dish.
 Chef
Aldo's honest approach to food and its preparation allows
Guests to enjoy a dining experience that leaves them feeling
satisfied rather than overindulged due to the excessive use
of heavy ingredients such as cream and butter -- ingredients
that mask the true essence of a carefully-balanced meal.
His preference for natural and organic ingredients leads
to close working relationships with local farmers and purveyors
to ensure each ingredient meets Chef Aldo's exacting standards.
A menu that changes regularly to take full advantage of seasonal
ingredients such as Italian white truffles from Alba also
allows Chef Aldo the opportunity to use a variety of house-made
products such as house-cured pancetta and soppressata, house-pickled
vegetables, and herbs that are grown on premises, at his residence,
or by farmers that Chef Aldo has personally selected and with
whom he has a close rapport.
APPETIZERS
Sauteed Pressed Capellini Galetto, Truffled
Wild Mushroom Sauce $12
Shrimp St. Andrea - Lobster-Saffron Mashed
Potatoes, Tomato-Garlic Butter $14
Angus Beef Carpaccio, Shaved Parmigiano Reggiano
and Vino Cotto $14
Seared Hudson Valley Foie Gras, Warm Peruvian
Potato Salad and Amarena Cherry Sauce $15
Escargot, Lemon-Garlic Butter and Shiitake
Mushrooms $9
Fried Calamari, Marinara Sauce $9
Cold Antipasto - Prosciutto di Parma, Pecorino
Sardo, Calabrese Olives, Housecured Soppressata, Bruschetta
with Eggplant Caponata and Tuscan Bean Salad $10
SALADS AND SOUPS
Mista Field Greens, Aged Balsamic Vinaigrette
$5
Arugula Salad, Shaved Parmigiano Reggiano
$6
Vine Ripe Tomatoes, Fresh Mozzarella, Garlic
and Sweet Red Onions $7
Classic Caesar Salad $6
Cream of Asparagus Soup $7
PASTA AND RISOTTO
*denotes fresh pasta
*Porcini Agnollotti and Shiitake Mushrooms
tossed in Italian Black Truffle Butter (Norcia) $28
*Orecchiette Pasta, Broccoli Rabe, Mild Italian
Sausage and Parmigiano Reggiano $19
Fettuccine, Creamy Maine Lobster "Bolognese"
$24
*Beef Tortellini baked in Tomato Parmigiano
Cream $17
*Timballo Casareccio - Layered "Lasagne"
of Besciamella, Mushrooms and Crumbled Beef $18
Classic Bolognese - Rigatoni, Tomato, Beef
and Cream Sauce $17
Porcini and Wild Mushroom Risotto $24
MAIN COURSES
Half-Pound Cold Water Maine Lobster Tail
Imperial Crab Stuffing, Tomato-Garlic Butter PRICED DAILY
Jumbo Gulf Shrimp "Scampi" - Garlic
Sherry Butter, Seafood Risotto $24
Ossobuco, Porcini and Wild Mushroom Risotto
$30
Amish Chicken Tenderloins and Artichoke Hearts
sauteed in Garlic Butter $17
Zuppa di Pesce alla Calabrese - Day Boat Filet
of Fish, Shrimp, Scallops, Clams, Mussels and Potatoes in
tomato-infused Bouillon $30
Aldo's "Tournedos Rossini"
Grilled Prime Filet Mignon, Seared Hudson Valley Foie Gras,
Italian Black Truffle, Porcini and Wild Mushrooms Sauce with
Four Cheese Risotto $45
Veal Saltimbocca - Fresh Spinach and Sage,
Parma Prosciutto, Mozzzarella, White Wine Sauce $25
Breaded Veal Cutlets "Francese"
- Lemon Chardonnay Sauce, Wilted Arugula $23
Jumbo Lump Maryland Crab Cakes, Remoulade
Sauce PRICED DAILY
FROM THE GRILL
Double-Cut Prime Wisconsin Veal Chop Marinated
and Grilled, Wild Mushroom Polenta Galetti $38
Grilled Petite New Zealand Lamb Chops, Garlic
Mashed Yukon Gold Potatoes $32
Grilled Paillard of Amish Chicken, Warm Peruvian
Potato Salad and Grilled Vegetables $24
A LA CARTE
Lobster-Saffron Mashed Potatoes $7
Sauteed Mushrooms $6
Sauteed Fresh Spinach $5
Garlic Bread $3
Broccoli Rabe sauteed in Garlic Oil $5
Garlic Mashed Yukon Gold Potatoes $4
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