Il Cortile

Served with tomatoes, roasted pears, and basil.

Grilled Tuscan bread topped with avocado, red onion, roasted Chili peppers, gorgonzola, and balsamic glaze.

Shoestring zucchini lightly fried in wondra flour.

A unique pie of sausage, artichokes, and mozzarella.

Marinated shrimp, lightly fried in wondra flour, sprinkled with lemon, and vinegar.

White mushrooms stuffed with roasted vegetables, pecorino, bread crumbs, and topped with asiago cheese.

PEI mussels sautéed with tomatoes, chilis, garlic, and white wine.

Minimum of 4 people a variety of cold and hot appetizer served family style.

Radicchio, arugula, and endives.

Tomato, cucumber, and red onion.

Romaine lettuce with salami, provolone, tomato, olives, and red onions.

Rigatoni alla diavola con vodka rigatoni with shallots, bayleaf, vodka, and marinara.

Rigatoni with shallots, bayleaf, vodka, and marinara.

Homemade ravioli stuffed with ricotta and Parmesan.

Homemade noodles with sweet sausage, wild mushrooms, plum tomatoes, parmigiano, garlic, shallots, and olive oil with a touch of cream.

“Prince of naples” rigatoni with filetto di pomodoro, prosciutto, and mozzarella.

Potato dough stuffed with chicken, spinach, and mascarpone.

Bowtie pasta with chicken, asparagus, fresh tomatoes, and speck ham with a touch of cream.

Wide linguine with shrimp, scallops, calamari, clams, and mussels in a red or white sauce.

Chopped clams in garlic and oil or a light tomato sauce.

Veal scaloppine with baked eggplant, fresh mozzarella, tomatoes, and hot peppers.

Veal scaloppine sauteed with peas, onions, prosciutto, marsala, and white wine with rice pilaf.

Grilled filet mignon stuffed with burrata mozzarella in a rich tomato sauce.

Grilled shell steak topped with mushrooms, onions, and peppers in a rich tomato sauce.

Broiled and garlic oil.

Broiled, pizzaiola with mushrooms, and peppers.

Pan sautéed diver scallops with artichokes and parmigiano “Gratinee”.

Jumbo shrimp stuffed with spinach, pignoli, mozzarella, wrapped with prosciutto, and white wine sauce.

Breast of chicken sauteed with white wine, mushrooms, and peas.

Chicken stuffed with mushrooms, prosciutto, mozzarella, and onions in a light marsala sauce.

Breast of chicken and jumbo shrimp dipped in an egg batter and pan-fried with white wine, butter, and lemon.

Served over a bed of rice and a vegetable side.

Jumbo shrimp stuffed with spinach, pignoli and mozzarella wrapped with prosciutto and white wine sauce.

Homemade ravioli stuffed ravioli with ricotta and parmesan in a tomato sauce.

Romaine lettuce tossed in our signature dressing.

Radicchio, arugula and endives.

classically prepared and served with spaghetti marinara.

Homemade noodles with sweet sausage, wild mushrooms, plum tomatoes, parmigiano, garlic, shallots, and olive oil with a touch of cream.

Chicken breast & jumbo shrimp dipped in egg batter & pan fried with white wine, butter & lemon.

Shoestring zucchini lightly fried in wondra flour.

P.E.I. mussels sauteed with tomatoes, chili, garlic, and white wine.

Romaine lettuce tossed in our signature dressing.

Radicchio, arugula and endives.

Romaine lettuce with salami, provolone, tomato, olives, and red onions.

Tomato, cucumber and red onion.

Chicken breast & jumbo shrimp dipped in egg batter & pan fried with white wine, butter & lemon.

classically prepared and served with spaghetti marinara.

Chicken stuffed with mushrooms, prosciutto, mozzarella, and onions in a light marsala sauce.

Chicken scaloppine with mushrooms and prosciutto in a marsala.

Breast of chicken sautéed with white wine, mushrooms and peas.

Oven roasted, sausage, finished with white wine, mushrooms, sage and springs rosemary sause, and topped with crisp roasted potatoes.

Breast of chicken and jumbo shrimp dipped in an egg batter and pan-fried with white wine, butter and lemon.

Served with our signature marinara sauce.

Thin cut eggplant stuffed with ricotta topped with tomato sauce and baked to perfection (3pc).

Served with our signature tomato sauce.

Shoestring zucchini lightly fried in wondra flour.

A unique pie of sausage, artichokes and mozzarella.

White mushrooms stuffed with roasted vegetables, pecorino, bread crumbs, and topped with Asiago cheese.

White wine, shallots, capers, butter and fresh lemon juice.

Marinated shrimp, lightly fried in wondra flour, sprinkled with lemon and vinegar.

P.E.I. mussels sauteed with tomatoes, chili, garlic, and white wine.

6 pieces. Stuffed with seasoned breadcrumbs and baked.

Rigatoni with sweet sausage, shiitake mushroom and ricotta.

Bow tie pasta with chicken, asparagus, fresh tomatoes, and speck ham with a touch cream.

Thin spaghetti with fresh grape tomatoes, capers, olives, anchovies, and arugula in garlic and oil.

Wide linguine with shrimp, scallops, calamari, calamari, clams, and mussels in a red or white sauce.

Homemade noodles with sweet sausage, wild mushrooms, plum tomatoes, parmigiano, garlic, shallots, and olive oil with a touch of cream.

Chopped clams in garlic and oil or light tomato sauce.

Prince of naples rigatoni with filetto di pomodoro, prosciutto and mozzarella.

Homemade ravioli stuffed ravioli with ricotta and parmesan in a tomato sauce.

Broiled, garlic e oil, hot, or sweet peppers.

Broiled or pizzaiola with mushrooms and peppers.

Grilled fillet mignon stuffed with burrata mozzarella in a rich tomato sauce.

Veal scaloppine with baked eggplant, fresh mozzarella, tomatoes, and hot peppers.

Classically prepared and served with spaghetti.

Choice of marsala, piccata, parmigiana, pizzaiola.

Grilled shell steak topped with mushrooms, onions and peppers in a rich tomato sauce.

Veal scaloppine sautéed with peas, onions, prosciutto, marsala, and white wine with rice pilaf.

With tomatoes, roasted pears and basil.

Fresh mozzarella, proscuitto, soppressata, grana padana, olives, roasted pepper and marinated zucchini.

Grilled tuscan bread topped with avocado, red onion, roasted chili peppers, gorgonzola and balsamic glaze.

Black pepper, extra virgin olive oil and balsamic vinegar.