Antipasti E Insalati

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ANTIPASTI E INSALATI INSALATA DI SPINACI $8 Baby spinach tossed with a warm dressing of pancetta, red onions, red bell peppers, mushrooms and balsamic vinaigrette CARPACCIO DI SALMONE O TONNO $11 Sliced raw salmon with chopped green onions, sliced fennel, arugula, fried capers, lemon juice and olive oil COZZE $10 Green lip mussels in fish stock, white wine with pureed tomato, onions, garlic, herbs and anisette VONGOLE EN UMIDO $10 Seasonal clams steamed in dry vermouth with sliced shallots, garlic, Italian parsley, and pickled lemon slices served with grilled Tuscan Bread POLENTA ALLA GRIGLIA $9 Grilled polenta and Portobello mushrooms topped with marinara sauce and basil INSALATA CAPRESE $9 Whole milk mozzarella with sliced tomatoes, basil and balsamic vinaigrette INSALATA MISTA $4 Mixed field greens with marinated onions, kalamata olives and balsamic vinaigrette INSALATA CESARE Grande $8 Piccolo $4 ADD CHICKEN OR TUNA FOR $4 Classic Cesare Salad PANINI Served with your choice of insalata mista or cesare PANINO DI SALSICCIA $9 Hot Italian sausage on grilled bread with sautéed red bell peppers and red onions PANINO DI TACCHINO $9 Smoked turkey breast with fontina cheese, avocado and pancetta, pan grilled in butter PANINO DI POLPETTE $9 Vivace meatballs on toasted Tuscan bread with marinara sauce, parmesan cheese and fresh basil PANINO DI PESTO $8 Sliced whole milk mozzarella and basil pesto with roasted peppers on pan grilled Tuscan bread PANINO DI TONNO $9 Grilled ahi tuna with olive and mushroom tapanade served open face on grilled Tuscan bread an slice tomatoes PASTA PASTA E INSALATA $10 Your choice of a half order of any of our pasta dishes and a mista or cesare salad PAGLIA E FIENO $11 “Straw and hay pasta” with sautéed hot Italian sausage and mushrooms in a cream sauce RIGATONI CON SALSA ROSATO $11 Hot Italian sausage and reosemary in a rosato sauce tossed with rigatoni pasa RIGATONI ALLA BOLOGNESE $10 A classic ragu—meat sauce over rigatoni pasta FARFALLE AL SALMONE AFFUMICATO $12 Bow tie pasta with smoked salmon, bell peppers, asparagus and cream SPAGHETTI CON POLPETTE $11 Spaghetti pasta with Vivace house made meatballs and marinara SPAGHETTI ALLA PUTTANESCA $11 A classic sauce with anchovy, garlic, kalamata olives, tomatoes and capers and spaghetti pasta SPAGHETTI ALLA CARBONARA $10 Spaghetti tossed with whole egg, parmesan cheese, pancetta, onion and garlic FETTUCCINE VERDI CON GAMBERI $11 Shrimp sautéed in olive oil with garlic, white wine, diced tomato, mushroom and spinach fettuccine PENNE ALLA BETTOLA $8 Penne pasta with garlic, red pepper flakes, pureed tomato, vodka and cream PENNE AL ‘ARRABBIATA $10 Penne pasta with a spicy pancetta, tomato sauce and fresh basil SPAGHETTI AGLIO E OLIO $8 Olive oil, whole garlic and red pepper flakes tossed with spaghetti and parmesan PENNE CON GORGONZOLA E ASPARAGI $11 Penne pasta tossed with melted gorgonzola cheese, cream and asparagus RIGATONI GARIBALDI ALLA VIVACE $12 Rigatoni pasta tossed with sautéed chicken breast, mushroom and onions in a creamy Marsala sauce FETTUCCINE CON PESTO $8 ADD SHRIMP OR CHICKEN FOR $4 Fettuccine pasta tossed with fresh basil pesto FARFALLE ALLA MEDITERRANEA $11 Bow tie pasta Italian sausage, tomatoes, celery, carrot, Sicilian olives, capers, parmesan SECONDI POLLO/VITELLO ALLA MARSALA $12 Your choice of chicken breast or veal cutlets sautéed with a marsala wine sauce POLLO/VITELLO ALLA PICCATA $12 Your choice of chicken breast or veal cutlets sautéed with lemon, parsley, caper sauce SALMONE ALLA GRIGLIA $12 Grilled salmon fillet with a lemon, caper butter .

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Soup /Zuppe Pasta E Beans, 'My Way', with Rosemary, Sage. Olive Oil And

Soup /Zuppe Pasta e beans, ‘My way’, with rosemary, sage. olive oil and shrimp puffs $12 (Pasta e fagioli My way rosmarino ,con olive e gamberi) Cream of leak and potato soup with grilled scallops wrapped in bacon $14 ( Minimum for two people) (Crema di patate e porri con cappesante grigliate avvolte nella pancetta) Caciucco alla livornese con crostini di pane Agliato ( Minimum for two people) $30 Starters / Antipasti Aubergine and burrata Timbale with Parmesan Wafers Served With basil flavoured Oil Fondue and creamed hot tomato sauce $12 (Timballo di Melanzane e Burrata con cCialde di Parmigiano Servito Con fonduta Olio al Basilico e Crema di Pomodoro Piccante) Cold Lamb with Lard strips with Wild berry jelly and balsamic Vinegar reduction$16 (Agnello freddo lardellato con gelatina ai Frutti di osco e riduzione di aceto balsamico) Ocean Drive Royal Row and Thinly sliced Marinated fish Entrée and mixed raw fish $16 (Misto di Carpaccio e Tartare) Mediterranean Octopus alad with thyme Flavoured Potatoes, Olives and basil $14 (Insalata di Polpo Mediterranea con Patate al Timo, Olive e Basilico) Tuna tartare with Orange Flavourserved with olive oil and Soya sauce Emulsion $14 (Tartara di tonno al profumo di arancia ,con emulsione di olio di oliva e Salsa di soya) Strips of Cuttle fish and mussels with Pizzaiola Sauce and Garlic Croutons $14 (Tagliatelle di Seppia e Cozze in Salsa Pizzaiola e Crostini di Pane Agliato) Paste e Rice Lobster ‘‘Paccheri’’ with Fresh Tomato and Basil $20 (Paccheri all’Aragosta con Pomodoro Fresco e Basilico) Spaghetti
Italian Dining One Menu, Two Locations: Old Town Oceanside

38 524 Duval Street (305) 296-1075 3593 S. Roosevelt Blvd. 5:30-10:30 Sun. ~ Thur., 5:30-11:00 Fri. & Sat (305) 295-6789 Right next door to Key West’s best martini bar, 5:00-10:30 Every Day Virgilio’s. Next Door to Benihana • Italian/Waterfront • Italian/Waterfront • Italian Dining One Menu, Two Locations: Old Town Oceanside Antipasti La Pasta Dal Forno Zuppa del Giorno Fettucinne Alfredo Cannelloni della Casa Soup of the day Italian egg noodles prepared with fresh cream & parmi- Cannelloni with a fi lling of ground veal & spinach, baked Summer 2013 • The Menu of the Florida Keys Summer 2013 • Bruschetta giano cheese in a tomato cream sauce Roma tomatoes tossed with fresh basil, red onions, garlic, Gnocchi al Gorgonzola Lasagna alla Bolognese cucumber & extra virgin olive oil, served on toasted Potato dumpling pasta fi lled with gorgonzola cheese pre- Lasagna latered with a tomato meat sauce, mozzarella & Italian bread pared with a fresh cream sauce & cloves of roasted garlic parmigiano cheese Involtini de Melanzana con Ricotta Spaghetti al Pomodoro con Basilico Il Pesce Eggplant with a fi lling of ricotta cheese & roasted red Spaghetti pasta served in a tomato garlic sauce & topped Served with rice & vegetables peppers, baked in tomato sauce & topped with parmi- with fresh basil giano cheese Cape Sante Spaghetti alla Bolognese Sea scallops sautéed with shallots, garlic & roma toma- Proscuitto e Milone Spaghetti pasta topped with a hearty tomato meat sauce toes in a scampi sauce Imported proscuitto de Parma with fresh melon & fresh basil
Take-Out Menu

www.giannisitaliano.com Pizza Specialties 10” 14” small large Gianni’s Special 1. Pepperoni, Sausage, 18.95 21.95 Mushrooms, choice of Black Olives or Peppers. Quattro Stagione 2. (Four Seasons) 18.95 21.95 A four season selection: Pesto, Marinara, Olive Oil, Garlic & Mozzarella. Pizza Bianco 3. Olive Oil, Garlic, Onion, 18.95 21.95 a Favorite del Nord Ovest Parmesan, Oregano, Salt, Pepper & Mozzarella. The Northwest Favorite Dishes Glutten-Free Pasta Available Pizza Margherita 4. Fresh crushed 18.95 21.95 Spaghetti with Meat Sauce. 17.50 Tomatoes, Olive Oil, Mozzarella, Salt, Pepper, Spaghetti Oregano & Basil. with Meat Balls or Sausages. 17.95 Spaghetti with Mushroom Sauce. 17.95 5. Pizza Napoli Shrimp, Artichoke Hearts, 19.95 22.95 Spaghetti alla Marinara (Meatless Sauce). 17.95 Calamata Black Olives and Garlic. Spaghetti Aglio e Olio (Fresh Garlic & Olive Oil). 17.50 Pizza Pesto Spaghetti 6. Simply put . fresh Pesto 18.95 21.95 Aglio, Olio e Acciughe (Anchovies). 17.95 and Mozzarella Cheese. Spaghetti al Burro (Fresh Butter & Parsley). 17.50 Calzone Ravioli with Meat Sauce. 17.75 7. A baked turnover pizza filled 19.95 ––––– with Pesto, Pepperoni, Mushrooms and Ravioli with Meatballs or Sausages. 18.95 Mozzarella cheese. Ravioli ala Marinara. 17.95 ANY SINGLE ITEM PIZZA 16.95 18.95 TAKE-OUT 8. of your choice CHEESE 15.25 18.50 Dessert Menu MUSHROOMS 16.95 18.95 Fresh ice creams Torta Tiramisu OLIVES 8.95 Menu 16.95 18.95 Restaurant Hours PEPPERS Ask your server which ice creams 16.95 18.95 are featured today.
Appetizers Salads

APPETIZERS Antipasta Misto | Salami, Kasseri cheese, marinated Fried Zucchini | Louie’s Special Batter. Served with mushrooms, artichoke hearts, roasted peppers, olives, our house made marinara sauce. 6.75 sun dried tomatoes, and smoked salmon. 10.99 Calamari Fritta | Fried calamari lightly breaded. Mozzarella Marinara | Deep Fried and served with Served with marinara sauce. 8.99 marinara sauce. (8 each) 6.99 Bruschetta | Toasted crostini with a mixture of fresh Toasted Ravioli | Lightly breaded and deep fried to diced tomatoes, garlic, fresh basil. 6.99 a golden brown. Served with marinara sauce. 7.25 Garlic Knots | Ribbons of dough tied in knots, Sausage Stuffed Mushrooms | Louie’s house topped with garlic butter and parmesan and baked. made sausage mixed with Parmesan and cream Served with a side of Marinara 4.99 cheeses baked inside mushroom caps served over a roasted pepper cream sauce. 6.95 SALADS Insalata Misto | Chopped Romaine and spring mix Insalada Piadina | Italian flatbread topped with tossed with cucumbers, sun dried and grape tomatoes, mixed greens in a creamy garlic dressing tossed with fresh basil, almonds and artichoke hearts in a light feta cheese, tomato and diced red onion and a sun dried tomato vinaigrette topped with goat cheese. blackened chicken breast. 10.50 9.50 Insalata Gorgonzola | Crisp romaine, toasted Barbe Rosse | Fresh house made marinated beets, walnuts, Gorgonzola, avocado, sliced strawberries, grilled chicken, walnuts, feta cheese crumbles and and grilled chicken in a red wine vinaigrette dressing. sliced avocado served over spring mix tossed in a red 10.50 wine vinaigrette. 9.99 Steak Salad | Steak medallions served on a bed of Italian Cobb | A crisp bed of romaine topped with a mixed greens with red onions, grape tomatoes and grilled chicken breast, bacon crumples, Gorgonzola feta cheese with a light honey Balsamic vinaigrette cheese, tomato and an egg fan.
Homemade Pasta Pasta Antipasti (Fredi-Cold) Antipasti (Caldi-Hot) Insalate (Salad)

Antipasti (Fredi-Cold) Prosciutto Melon .......................... $ 10.95 Carpaccio e Mozzarella ...............$ 12.95 fresh, ripe melon with sliced prosciutto on top thin sliced raw filet mignon with arugola topped Carpaccio......................................... $ 12.95 with fresh mozzarella thin slised raw filet mignon with arugola, Bresola.............................................. $ 12.95 shaved parmigiano shezze thin sliced dry smoked filet mignon with arugola, shaved parmigiano chezze Antipasti (Caldi-Hot) Calamari Friti ...............................$ 13.95 Vongole Luciano ........................... $ 13.95 fried squid Fresh clamss in white vine, garlic, exstra-virgin Cozze alli Arabiata ......................$ 13.95 olive oil sauce Fresh mussels with spicy marinara sauce Clams Casino................................ $ 12.95 Cozze Luciano ............................... $ 13.95 Fresh clams with italian bacon in a lemon Fresh mussels in white vine. garlic, white wine sauce exstra-virgin olive oil sauce Portabello alla Katreena ........... $ 12.95 Vongole Posilipo .......................... $ 13.95 grilled portobello, eggplant, tomato Fresh clams with lite marinara sauce and fresh mozzarela Insalate (Salad) Cesare Salad ...................................... $ 8.95 Caprese ............................................ $ 12.95 traditional ceasar salad homemade fresh mozzarella, tomatoes and Panevino Salad ................................. $ 9.95 roasted peppers tomato, arugola, endive, and radicchio Bruschetta Pomodoro ..................
The Family Favorites Caesar Dressing and White Anchovies

APPETIZERS Salads & Sandwiches Bruschette Miste | 13 Soup di giorno | 5/8 Grilled breads topped with chopped tomatoes and basil, white bean spread and artichoke salads. house salad | 7/13 Field greens, marinated olives, artichoke hearts Mozzarella Bread al Forno | 9 and tomato with lemon-parsley vinaigrette. Fresh baked bread with garlic butter, Mozzarella and basil marinara sauce. Winter Salad | 10/18 Dried apricot and dried cherry, spiced almonds, Gorgonzola Buffalo-Style Calamari | 15 cheese with a Concord grape vinaigrette and field greens. Sautéed with sweet & hot peppers, garlic, hot sauce and Gorgonzola cheese over field greens Grilled Romaine Caesar Salad | 14 with balsamic dressing. Lightly charred hearts of Romaine, grape tomatoes, focaccia croutons, Parmigiano-Reggiano cheese, The family favorites Caesar dressing and white anchovies. Filet Mignon and Risotto Sticks | 12 Stuffed Pepper Sandwich | 20 Crispy, lightly breaded with herbs, banana pepper, Half-pound of filet mignon topped with a roasted stuffed Italian sausage and Pecorino-Romano banana pepper on a fresh garlic bread roll. with spicy cream sauce. Italian pulled pork sandwich | 12 Buratta Caprese | 15 Slow-roasted Porchetta with house rub, fennel, garlic, House-made Mozzarella stuffed with lemon Ricotta, Pecorino-Romano cheese and arugula salad on a Torpedo roll. fresh tomato, basil charred bread and olive oil. Nani’s Meatball | 6 The family recipe, yeah, it’s all beef and white bread and huge, simmered in Sunday Sauce Sides and topped with Ricotta. Risotto di Giorno | 8 Daily preparation of simmered Carnaroli rice, The ‘Carl’ | 14 chicken stock, white wine and market ingredients. Italian sausage topped with our giant meatball, sautéed banana peppers, onions, melted Mozzarella Spaghetti with any sauce | 7 and Sunday Sauce.
Bucatini All'amatriciana

In your box 2 Garlic Cloves 3 oz. Prosciutto ¼ oz. Parsley ½ oz. Pecorino Cheese 1 Shallot 1 Ciabatta ¼ tsp. Red Pepper Flakes 10 fl. oz. Marinara Sauce 5 oz. Bucatini CONTAINS milk, wheat, soy Bucatini all’Amatriciana with prosciutto and pecorino garlic bread Prep & Cook Time Cook Within Difficulty Level Spice Level NUTRITION per serving–Calories: 596, Carbohydrates: 93g, Fat: 20g, Protein: 15g, Sodium: 1564mg. Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients 30-40 min. 6 days Easy Medium i You will need Olive Oil, Salt Medium Pot, Baking Sheet, Medium Non-Stick Pan, Mixing Bowl, Colander Before you cook 1 2 Take a minute to read through the recipe before you start– we promise it will be time well spent! Prepare the Ingredients Make the Sauce Ƀ Preheat oven to 425 degrees • Mince garlic. • Place a medium non-stick pan over medium-low heat and add 1 tsp. olive oil. Add half the garlic (reserve remaining for Bring a medium pot of lightly salted water to a boil •P eel and halve shallot. Slice thinly. Ƀ bread) and red pepper flakes (add half for a subtle touch of Ƀ Thoroughly rinse produce and pat dry •S tem and mince parsley. heat, or more to your taste) to hot pan and cook until Ƀ Prepare a baking sheet with foil •H alve ciabatta lengthwise. fragrant, 30-60 seconds. Ƀ Ingredient(s) used more than once: garlic, • Coarsely chop prosciutto. • Add shallot and a pinch of salt. Stir occasionally until shallot prosciutto, parsley, pecorino just begins to soften, 2 minutes.
CAG-0966 Angela Mia Tomato Guide 2020 Pgs

TOMATOES AND SAUCES EVERY VINE TELLS OUR STORY SUSTAINABILITY. QUALITY. INNOVATION. Angela Mia® tomato products. DRIVING SUSTAINABILITY, QUALITY AND INNOVATION Angela Mia takes great pride in driving sustainable practices designed to care for our customers and the environment. Our natural steam-peeling process preserves fresh flavor and ensures that no chemical byproducts go back into the earth. We also go to great lengths to preserve every drop of water possible in every step we take. Our respect for the land has helped us build lasting relationships with generations of some of the best tomato growers in the world. See below for just some of Angela Mia’s sustainable and eco-friendly practices: • Non-GMO Project® Verified • A number of our growers use drip irrigation to reduce water usage • Cans with BPA non-intent lining • Water from tomatoes during packing is repurposed ANGELA MIA TOMATOES We’ve got tomatoes every way you need them. Count on Angela Mia tomatoes for outstanding tomato flavor every time. DICED TOMATOES IN JUICE* WHOLE PEELED TOMATOES Peeled, cut into uniform ¾-inch Hand-selected tomatoes carefully dice and packed in tomato juice chosen for firmness to give you for robust tomato flavor that’s consistency and premium great in sauces, soups and more. appearance in every can. CRUSHED TOMATOES** Left unpeeled to retain their natural texture and flavor, and WHOLE PEELED PEAR TOMATOES ideal for soups, salsas, chili and IN 100% PEAR TOMATO JUICE sauces. WITH FRESH BASIL Uniquely sweet flavor and meaty texture of pear tomatoes help operators create unique signature dishes across the menu.
Pre-Fixed Menu

Pre-fixed Menu: Everything is served family style for the table and replenished as needed (We ask parties of 11 or more to order family style) Priced at $30 per person/ $15 for ages 5-12 Appetizers (Select 2) Pizza (Select 2) Risotto Balls Margherita Pizza Stuffed with fontina cheese served with marinara sauce Tomato Sauce, Fresh Mozzarella, and Basil Stuffed Meatballs Frankie Stuffed with fontina cheese and served with marinara sauce Spicy pork sausage, sundried tomato pesto, tomato sauce, basil Fried Calamari and mozzarella Pietro Lightly battered and fried and served with marinara sauce Smoked mozzarella, prosciutto, baby arugula and drizzled with Fried Mozzarella truffle oil Smoked Mozzarella fried and served with marinara sauce Valentina Crispy Shrimp Mozzarella, olives, artichokes, caramelized onions, roasted grape Lightly fried butterfly shrimp served over a bed of arugula, tomatoes, spinach and drizzled with truffle oil drizzled with an olive tapenade and served with paprika aioli Tommy Burrata Caprese Capicola ham, age provolone, crushed red hot pepper and tomato Vine ripped tomatoes, yellow cherry tomatoes, fresh burrata sauce cheese, basil and extra virgin olive oil Luigi Spicy Calamari Tomato sauce, basil and four cheeses Fried calamari sautéed with pork sausage and arugula in a Short Rib spicy marinara sauce Tender short rib, caramelized onions, parmesan and fontina Mussels cheese with a béchamel truffle sauce PEI mussels sautéed in olive oil, garlic and white wine. Choice Burrata of red or white sauce Burrata
La Pasta Infinita

La Pasta Infinita There was a mountain made entirely of grated “Parmigiano Reggiano cheese, on which lived people who did nothing but make macaroni and ravioli and cook them in capon broth. And then they threw them down, and the more of them you took, the more you had. And nearby ran a rivulet of white wine whose better was never drunk, and without a drop of water in it.„ by Bocaccio (1313-1375) 'Decameron' (Day 8, Tale 3) Menu Italian Translation "Eravi una montagna tutta di formaggio parmigiano grattugiato, sopra la quale stavan genti che niuna altra cosa facevan che far maccheroni e raviuoli, e cuocergli in brodo di capponi, e poi gli gittavan quindi giù, e chi più ne pigliava più se n'aveva; e ivi presso correva un fiumicel di vernaccia, della migliore che mai si bevve, senza avervi entro gocciol d'acqua." EATALY alti cibi Love and Passion Our Flour Our pastai mix, knead, cut, and form each Our "grando duro" semolina flour is LA PASTA FRESCA pasta shape following artisanal Italian certified organic and is produced by Molino TRADITIONAL FRESH PASTA FROM ITALY'S MANY REGIONS methods taught by our Head Pasta Maker, Farm Fresh Eggs Grassi, an Italian mill founded in Emilia- In order to achieve the rich flavors and In northern regions eggs are combined with soft grano tenero flour where a liquid more adherent than Luca Donofrio. Romagna in 1934. golden color in our fresh pasta, we use water is needed to make fresh pasta. In the south, the use of grano duro flours like semolina, which is naturally-fertilized eggs with a bright, red Our soft “grano tenero” flour comes from higher in protein than soft wheat flour, requires little else other than water and salt.
The Classics Brick Oven Pizza

Soup BRICK OVEN PIZZA PASTA FAGIOLI 7 at dough & sauce are made fresh daily navy and kidney beans, onions, carrots, celery, first handmade mozzarella from Brooklyn Artisanal Pizzas tomatoes, chicken broth & pasta love market fresh vegetables bite dough and sauce are vegan MEDIUM 13" 18 LARGE 16" 24 FRANKIE Small Plates Create Your Own spicy pork sausage, sundried tomato pesto, tomato sauce, basil & mozzarella CRISPY SHRIMP 14 MEDIUM 13" 14 • LARGE 16" 17 • CALZONE 13 butterfly shrimp over a bed of arugula, drizzled with an olive PIETRO tapenade & served with paprika aioli start with the Margherita (crushed tomato sauce, handmade smoked mozzarella, proscuitto & baby arugula mozzarella, basil) & the rest is up to you! SPICY CALAMARI & SAUSAGE 15 Substitute Mozzarella with Vegan Cheese MEDIUM +3 LARGE +6 VALENTINA fried calamari sautéed with pork sausage & in a spicy mozzarella, olives, artichokes, caramelized marinara sauce onions, roasted grape tomatoes & spinach, CHEESE 3 EA. drizzled with truffle oil FRIED CALAMARI 14.50 gorgonzola fontina vegan cheese calamari rings and tentacles lightly fried & served with ricotta provolone vegan ricotta TOMMY marinara sauce mozzarella smoked mozzarella capicola ham, aged provolone, crushed red hot pepper, tomato sauce MUSSELS 15 PEI mussels sautéed in olive oil, garlic & white wine; VEGETABLES 2.50 EA. LUIGI choice of red or white sauce bermuda onions spinach roasted zucchini tomato sauce, basil, four cheeses broccoli arugula sundried tomatoes FRIED SMOKED MOZZARELLA 9.50 kalamata olives roma tomatoes roasted eggplant SHORT RIB served with marinara sauce mushrooms roasted peppers baby kale tender short rib, caramelized onions, parmesan, béchamel truffle sauce STUFFED MEATBALLS 13.50 MEAT 3.50 EA.
Pizza from the Wood Burning Oven Burning Wood the Pizza from Antipasti Contorni______

Antipasti ___________________________________________________________________ Bruschetta all’Aglio, Pomodoro e Basilico Grilled Rustic Bread, Tomato, Onion, Garlic, Basil, Parsley & Extra Virgin Olive Oil $ 10 Burrata Fresh Mozzarella, Stuffed with Cream on Grilled Bread, Sautéed Leek, Pancetta, topped with Roasted Tomato, Pesto & Extra Virgin Olive Oil $ 16 Gamberetti Marinati Grilled Wild Gulf Shrimp, Chilled with Lime, Mint, Feta Cheese & Extra Virgin Olive Oil $ 16 Prosciutto Thinly Sliced San Daniele Prosciutto with Burrata, Wild Baby Arugula, Grilled Rustic Bread & Extra Virgin Olive Oil $18 Carpaccio Thinly Sliced Raw Beef, Shaved Grana Padano, Capers, Lemon & Extra Virgin Olive Oil $ 16 Carpaccio di Capesante Asiatico Thinly Sliced Raw Day Boat Scallop, Diced Fresh Jalapeno with a Soy Ginger Sweet Chili Sauce & Olive Oil $ 18 Insalata di Lattuga con Gorgonzola Choped Romaine Hearts topped with a Creamy Gorgonzola Dressing with Pancetta & Diced Tomatoes $14 Bar Wine Baci Café & Insalata Baci Chopped Romaine, Carrots, Celery, Peppers, Cucumbers, Mushrooms, Tomatoes, Italian Parsley & Lemon Balsamic Vinaigrette $ 14 Insalata Cesare Romaine, Creamy Caesar Dressing, Shredded Parmesan & Herb Olive Oil Cheese Croutons $ 12 Insalata Tri Colore Wild Baby Arugula, Endive, Radicchio, Shaved Fennel, Kumato Tomatoes in a Lemon Balsamic Vinaigrette $ 14 Insalata Rucola Wild Baby Arugula, Endive, Fuji Apples, Gorgonzola Dolce, Hazelnuts, Lemon Balsamic Vinaigrette & Honey Drizzle $ 14 Insalata di Barbabietole Roasted Golden, Chiogga & Red Beets,