PER INIZIARE/STARTERS

PANE ALL’ AGLIO                                   6
BREAD SERVICE)
Italian butter made with extra virgin olive oil, pesto and balsamic vinegar served with a rustic Italian loaf toasted with garlic butter and parmigiano Reggiano

CALAMARI FRITI                                   20
Crispy calamari with a delicate dusting of semolina, seasoning and sizzled until crisp. Served with booth spicy marinara sauce and lemon aioli

PROSCUITTO AL GAMBERI               20
Prosciutto wrapped jumbo shrimp charcoal grilled over roasted garbonzo beans in battuto herbs, pure’ di ceci (Italian hummus) topped with Italian black olive caviar

POLPETTE TRE AMICI                         18
GRISANTI’S FAMOUS MEATBALLS
Three tender meatballs stewed in a rustic pomodoro sauce enriched with ricotta salata

LA SPECIELE DELLO CHEF/ENTREES

LOBSTER FRA DIAVOLO                          $  MKT
Large cold- water lobster tail tempura, roasted tri-color mini peppers, rustic pomodoro sauce with just a hint of spiciness over bucatini pasta

RUMBO “FRESH HALIBUT”                           46
Pan seared, roasted red pepper pesto encrusted halibut over peaky-toe crab risotto with micro argula, basil and olive oil

RIGATONI LA SFOGLIA CON SALSICCA     28
HOMEMADE 40 EGG YOLK PASTA
Rigatoni pasta served with home made Gristanti style grilled Italian sausage, roasted tomatoes and pomodoro sauces

PASTA ALLA ELFO                                              29
“ELFO SPECIAL”
The Original Recipe created by my grandfather, “Elfo.”
Jumbo shrimp sautéed in garlic and butter, tossed with mushrooms, hint of white pepper over vermicelli with Parmigiano Reggiano

COSTATELLE DI MAIALE TUSCAN-STYLE  42
Double-bone pork chop. Herb encrusted aromatic charcoal grilled. [ That distinct smoky flavor]. Served over Risotto, aglio nero (black garlic) with prosciutto tallow

POLLO AL PARMIGIANO                                    25
Lightly breaded chicken cutlets, pan fried until tender, baked in mozzarella di bufala and served with a garnish of Angel hair, Parmigiano Reggiano and pomodoro sauces

PARMIGIANA DI MELANZANE                        22
Delicately battered eggplant, pan-fried until tender, baked in mozzarella di bufalo and served with Parmigiano Reggiano and a pesto/pomodoro sauce