Lore Ipsum

—  Entrées  —

Classic dishes that capture the flavors of Italy



—  Calamari Fritti —
fresh fried calamari, vegetables, and shrimp
served with a side of marinara sauce

—  Cozze alla Fontana—
clams sautéed in a garlic white
or marinara sauce

—  Vongole—
clams sautéed in a garlic white
or marinara sauce

—  Polpo alla Griglia  —
grilled octopus, artichokes, and red onions
served with a lemon pesto emulsion

—  Mozzarella alla Fontana  —
lightly breaded homemade mozzarella stuffed with prosciutto served with a creamy pesto sauce

—  Caprese  —
slices of tomato, long hot peppers, avocado and fresh mozzarella topped with basil and extra virgin olive oil

—  Salumi della Casa —
chef’s selection of mixed meats, cheeses, and vegetables

—  Cocktail di Gamberi —
jumbo shrimp, cocktail sauce

—  Bruschetta  —
ask your server for Bruschetta of the day

—  Fondi di Carciofi —
artichokes wrapped with pancetta served with a side
of horseradish dipping sauce



—  Bucatini alla Amatriciana  —
bucattini pasta with pancetta, red onion,
romano-pecorino in a spicy marinara sauce

— Ravioli con Salvia  —
cheese ravioli with pancetta, cherry tomatoes,
sage pinot Grigio sauce

—  Tortellini al Forno  —
house made tortellini, marinara,
mozzarella, baked in the oven



—  Cesare  —
romaine lettuce with caesar dressing
and shaved parmigian

—  Rucola  —
baby arugula, shaved parmigiana, and
cherry tomatoes topped with e.v.o.o

—  Spinaci  —
baby spinach tossed with gorgonzola, pine nuts,
and crispy pancetta in a sherry vinaigrette

—  Anguria e Feta  —
watermelon, feta cheese
with mint and basil

—  Polpo —
octopus, mixed peppers, olives, capers with
a dressing of lemon juice and olive oil

—  Zuppa del Giorno  —
ask your server for soup of the day



—  Risotto alla Pescatora  —
italian arborio rice with shrimp, calamari, mussels,
& clams in a marinara or garlic white wine sauce

—  Risotto agli Scampi  —
italian arborio rice sautéed with jumbo shrimp
in a basil-rose cognac cream sauce

—  Risotto tre Funghi  —
italian arborio rice sautéed with shiitake, porcini,
& regular mushrooms in a light truffle cream sauce

—  Al Polpo Nero  —
fresh Spanish octopus, peas, garlic,
squid ink, pecorino romano


Pasta di Mare

—  Linguine ai Frutti di Mare  —
shrimp, calamari, pei mussels, clams,
either in garlic or marinara sauce

— Spaghetti alle Vongole  —
little neck clams, basil, chardonnay,
either in garlic or marinara sauce



—  Salmon al Dragoncello  —
sautéed filet of salmon,
finished in tarragon cream sauce



—  Asparagus alla Griglia  —

—  Brussel Sprouts  —

—  Potatoes of the Day  —
(ask your server)