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Take-Home Dinner Menu Cold Bake-At-Home Items Take-Home Dinner Menu Available Mon-Sat 5pm-8pm Cold Bake-At-Home Items Lasagna Dinner for 2 $60 2 Slices of our Homemade Lasagna, 2 Salads & Bread with a bottle of Piantate Lunghe Rosso Conero Remove cover. Bake @ 350˙ for 25-30 minutes, until hot and bubbly on edges. Lasagna Dinner for 4+ $120 A Quarter Pan of our Homemade Lasagna (feeds 4-6 people), 4 Salad’s & Bread with a bottle of Paneretta “Torre a Destra” Chianti Clasccio Remove cover. Bake @ 350˙ for 45 minutes, until hot and bubbly on edges. Pollo All’ Aglio Dinner for 2+ $90 A pan of our Draper Farms chicken (seasoned with Vignalta herb salt), braised with garlic cloves, white wine, rosemary and thyme. (Feeds 2-3 People) Served with House Polenta, 2 Salads & Bread with a Bottle of Mazzei Chianti Classico Riserva “Ser Lapo” Remove cover. Bake @ 350˙ for 45 minutes, until hot and bubbly on edges. Make Your Own Pasta $20 Pick up a Quart of sauce to heat and add to your own Pasta at Home • Pomodoro - Our Fresh Tomato & Basil Marinara Sauce • Ragú - Riccardo’s Marche Meat Sauce • Arrabbiata - Traditional spicy sauce of tomatoes, garlic, olive oil and chili flakes. Ala Carte Lasagna Slice ~ $15 Riccardo's traditional Adriatic style baked lasagna, made with fresh egg pasta, layered with our Ragu, besciamella and fresh grated cheeses. Served cold to heat in your oven. Ala Carte Melanzana Slice ~ $15 Tuscan style eggplant grilled with extra virgin olive oil then layered and baked with mozzarella, tomato sauce, and fresh grated cheeses. Served cold to heat in your oven. Lasagna OR Melanzana Quarter Pan $50 Remove cover. Bake @ 350˙ for 45-60 minutes, until hot and bubbly on edges. Take-Home Dinner Menu Available Mon-Sat 4pm-8pm Hot Take-Home Items Antipasti Carpaccio di Bresaola Italian cured beef, thinly sliced, served fresh arugula, drizzled with Agrumato oil, lemon juice, and shaved Bra Duro cheese. 14 ~ Polenta Tartufata Our house Polenta broiled with Fontina Cheese, and finished with aromatic White Truffle oil. 13 ~ Ravioli Fritti a four Cheese ravioli fried and served with house Arrabiata sauce. 13~ Cuochi Speciale (Chef Specials) All Speciale entree’s include choice of soup or salad Pasta del Giorno Pasta Special of the Day (find this item and price on Tonights’ Dinner Menu) Costatine di Agnello Anderson Ranch lamb seasoned with rosemary & spices and grilled, served over caramelized onions with Demi-glace - Gastriche. Served with polenta and sautéed greens. 45~ La Tagliata al Balsamico This classic Italian Flat Iron steak is grilled rare, then sliced, served with fresh Arugula drizzled with olive oil and finished with reduced balsamic vinegar. Accompanied with fried red potatoes. 48- Pesci del Giorno Fresh Fish Special of the Day. (find this item and price on Tonights’ Dinner Menu) Primo All primo & Secondo entree’s include choice of soup or salad (add 2 house crafted meatballs or sausages for $5.00) Lasagna delle Marche Layers of fresh pasta with Riccardo’s Marche meat sauce (Beef, chicken, sausage, mortadella, Mushrooms, red wine, vegetables and herbs), Besciamella, and fresh Parmigiano Reggiano and Pecorino Romano cheeses. 25~ Melanzane alla Parmigiana Tuscan-style eggplant grilled with extra virgin olive oil, layered with Mozzarella, a light tomato Marinara sauce, Pecorino Romano & Parmigiano Reggiano. 25~ Penne Arrabbiata Penne pasta tossed in a traditional spicy sauce of tomatoes, garlic, olive oil and chili flakes, with Pecorino Romano & Parmigiano Reggiano cheeses. 24~ Ravioli della Casa Ravioli Special of the Day. (find this item and price on Tonights’ Dinner Menu) Pasta al Pomodoro (or) Pasta al Ragú Pasta with our fresh tomato & basil marinara sauce. 22~ Pasta with Riccardo’s Marche meat sauce. 25~ Secondo All primo & Secondo entree’s include choice of soup or salad Pollo all’ Aglio Braised Chicken (seasoned with Vignalta Herb Salt), braised with garlic cloves, white wine, rosemary and thyme. Served with house Polenta and Sautéed Greens. 36~ Piccata di Vitello Veal Medallions briskly sautéed and served in the classic, if ubiquitous sauce of capers and lemon. 44~ Saltimbocca di Vitello Veal Medallions with sage, prosciutto and Fontina cheese, with a demi-glace sauce with Madeira and Cremini mushrooms. 44~ .
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