Tender calamari rings pan-fried and topped with hot cherry peppers. Served with cocktail sauce and lemon.

Sauteed Tuscan beans with fresh garlic, Pachino tomatoes, rosemary, olive oil, Italian pancetta. Topped with homemade grilled sausage. Finished with pecorino Pienza and garnished with two garlic crostinis.

Pan-fried eggplant rolled with imported Italian ham, broccoli de rabe, and herbed ricotta cheese then baked with San Marzano marinara sauce. Finished with fresh pecorino Toscano cheese.

Per shrimp. Colossal shrimp served ice cold with our house made zesty cocktail sauce and lemon.

Sliced Tuscan sausage, Proscuitto di Parma, and sliced Tuscan pecorino cheese. Served with an Italian crostini topped with Paccino tomatoes, Italian crostini topped with pesto, and an Italian crostini topped with olive tapenade. Drizzled with extra virgin olive oil.

Prince Edward Island mussels simmered in a garlic and white wine marinara sauce with fresh Italian herbs.

Lightly breaded polenta served with three homemade meatballs and our San Marzano tomato sauce. Finished with basil and Parmigiano-Reggiano cheese.

Sweet onions in a savory broth with an Italian bread crouton, baked with fresh mozzarella and Swiss cheese.

Our classic Tuscan white bean pasta fagioli.

Hand-made ball of creamy imported Italian cheese. Soft and delicate in texture, mild in flavor, with a creamy center. Seasoned with sea salt, cracked pepper, basil, and oregano. Served over beefsteak tomato wedges and surrounded by kalamata olives and Pachino tomatoes. Drizzled with extra virgin olive oil and aged balsamic reduction.

Fresh crisp Romaine lettuce tossed with homemade Caesar dressing, croutons, and Parmigiano-Reggiano cheese, topped with anchovy filets.

Fresh baby arugula tossed with extra virgin olive oil, lemon juice, and pine nuts. Topped with shaved Parmigiano-Reggiano cheese.

Large homemade tube pasta sauteed with Italian sausage and porcini mushrooms in a tomato basil sauce. Finished with Pecorino Di Pienza.

Homemade sheets of pasta stuffed with ground beef, sweet Italian sausage, veal, parmesan, fresh parsley and topped with Bolognese sauce. Finished with a rich Bechamel cheese sauce and Parmigiano-Reggiano cheese.

Home-made manicotti stuffed with ricotta and Parmigiano-Reggiano cheeses, topped with San Marzano tomato sauce and fresh mozzarella. Baked and served with two jumbo meatballs.

Homemade potato dumplings sautéed in a traditional Italian carbonara sauce made with pancetta, extra virgin olive oil, pesto, and egg yolk. Finished with pecorino Romano and cracked black pepper.

Fresh fettuccine sauteed with fresh basil, pine nuts, garlic, and cream, topped with grilled chicken, and finished with Parmigiano-Reggiano cheese.

Mussels sauteed in a San Marzano marinara sauce and served over home-made Tagliolini pasta and finished with pecorino-romano cheese.

Homemade spaghetti tossed with sautéed Italian pancetta, garlic, onions, and a San Marzano tomato sauce. Finished with pecorino Romana cheese.

Fresh fettuccini tossed in an Alfredo sauce with sautéed wild mushrooms and scallions. Finished with truffle oil, and Parmigiano Reggiano cheese

Spaghetti pasta sauteed with clams, extra virgin olive oil, fresh garlic, and red pepper flakes.

Jumbo ravioli stuffed with braised short rib, carrots, mozzarella cheese, and bread crumbs. Sauteed in extra virgin olive oil with shallots, wild mushrooms, and sweet Italian sausage. Finished with a touch of demi glaze and topped with fresh Parmigiano Reggiano cheese.

Homemade fettuccini pasta simmered in our signature Bolognese sauce made with ground veal, beef, sweet Italian sausage, red wine, carrots, fresh garlic, and onions. Finished with Pecorino di Pienza cheese.

Montalcino’s local hand-rolled pici pasta sautéed with fresh Paccino tomatoes, fresh garlic, extra virgin olive oil, parsley, and basil. Finished with Parmigiano-Reggiano cheese.

Homemade potato dumplings sauteed in a San Marzano tomato sauce, a dash of ricotta cheese, topped off with fresh mozzarella and baked to perfection.

Chicken breast stuffed with fresh mozzarella cheese, imported baby porchetta, and fresh sage, sautéed in a Vin Santo and sherry wine demi-glaze with button mushrooms. Served over parmesan risotto and finished with Parmigiano-Reggiano cheese.

Breasts of chicken layered with imported ham, fresh basil, garlic, Italian herbs, fresh mozzarella cheese, and beefsteak tomato. Served over capellini pasta tossed in a garlic and marinara sauce, drizzled with extra virgin olive oil and Parmigiano-Reggiano cheese.

Fresh chicken breast topped with peppers, onions and sweet Italian sausage. Served with roasted potatoes in a white wine demi glaze. Finished with a balsamic reduction.

Boneless chicken breast pan-seared with fresh lemon, white wine, butter, imported capers and Italian parsley. Served over capellini pasta.

Lightly breaded chicken breasts topped with fresh mozzarella and baked with San Marzano tomato sauce. Finished with Parmigiano-Reggiano cheese. Served over capellini pasta.

Chicken breast dipped in flour and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers, and Italian parsley. Served over capellini pasta.

Chicken breast, artichoke hearts, and black olives sauteed with fresh garlic, lemon juice, and sherry wine. Finished with a touch of cream and our rich demi glaze. Served over capellini pasta.

Chicken breast sauteed in a sweet Marsala wine sauce topped with imported Prosciutto di Parma and fresh mozzarella. Served over a bed of sautéed spinach and capellini pasta.

Chicken breasts sauteed with pan-fried eggplant, button mushrooms, imported Prosciutto di Parma and Buffalo mozzarella in a light marinara sauce with a touch of demi-glaze. Served over capellini pasta with Parmigiano-Reggiano cheese.

Fresh veal scallopine, Italian artichoke hearts, and black olives sauteed with fresh garlic, lemon juice, and sherry wine. Finished with a touch of cream & our rich demi glaze, served over capellini pasta.

Fresh veal dipped in egg and lightly breaded with seasoned bread crumbs, pan seared with extra virgin olive oil. topped with arugula, Paccino tomatoes finished with red wine vinegar.

All natural provimi veal is lightly breaded. pounded thinly and topped with fresh mozzarella. Baked with San Marzano tomato sauce, finished with Parmigiano-Reggiano cheese. Served over capellini pasta.

Tender veal medallions sauteed with button mushrooms and Marsala wine demi glaze. Served over capellini pasta.

Veal medallions sautéed with pan-fried eggplant, button mushrooms, imported Prosciutto di Parma, Buffalo mozzarella in a light marinara sauce over capellini pasta, finished with Parmigiano-Reggiano cheese.

Tender veal medallions pan-seared with fresh lemon, white wine, butter, imported capers and Italian parsley. Served over capellini pasta.

Veal medallions stuffed with fresh mozzarella cheese, imported Prosciutto di Parma, and fresh sage, sautéed in a Vin Santo & sherry wine demi-glaze with button mushrooms. Served over parmesan risotto and finished with Parmigiano-Reggiano cheese.

Veal medallions dipped in flour and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers, and Italian parsley. Served over capellini pasta.

Jumbo shrimp sautéed with fresh oregano, cherry tomatoes, black olives, and garlic in a lemon, butter, and white wine sauce. Served over capellini pasta, finished with a dollop of imported goat cheese.

Freshly baked scrod topped with ritz cracker crumbs and butter. Served on a bed of sauteed baby spinach and homemade mashed potatoes. Finished with mornay sauce. Mornay is a blend of cream, shallots, butter, and sherry wine.

Jumbo shrimp sauteed with shallots, garlic, and fresh San Marzano marinara sauce with a dash of cognac and cream. Served over capellini pasta and finished with Parmigiano-Reggiano cheese.

Fresh jumbo shrimp, calamari, clams, and Prince Edward Island mussels simmered with peppers and onions in garlic and white wine with a touch of our San Marzano marinara sauce. Served with 2 Italian crostini and a side of spaghetti alla marinara.

Poached salmon topped with artichokes, capers, black olives, raisins, pine nuts, and Paccino tomatoes sauteed with fresh garlic in extra virgin olive oil. Served over capellini tossed with San Marzano marinara sauce and finished with Parmigiano-Reggiano cheese.

Homemade spaghetti tossed with sauteed clams, mussels, calamari, shrimp, olive oil and garlic. Finished with white wine, Italian parsley, and a San Marzano tomato sauce.

Double-cut white marble pork chop pan-seared with fresh garlic, shallots, wild mushrooms, lemon juice, and oregano, finished with Italian parsley and served over homemade mashed potatoes.

14oz white marble pork chop pounded thin and lightly coated with Italian bread crumbs pan seared with extra virgin olive oil, topped with fresh mozzarella, sliced beefsteak tomatoes, and fresh basil. Served with an arugula salad with Paccino tomatoes and shaved Parmigiano-Reggiano.

Homemade meatballs, Italian sausage, pork short ribs simmered in Luciano’s favorite San Marzano tomato sauce. Served with rigatoni pasta and topped with ricotta and mozzarella cheeses.

Fresh Tuscan beans simmered with shallots, pork cheeks, garlic, and Pachino tomatoes.

Sauteed baby spinach with garlic and extra virgin olive oil.

Sauteed broccoli di rabe with garlic and extra virgin olive oil.

Sauteed mushroom caps with garlic and extra virgin truffle oil.

Grilled asparagus spears.

Arborio rice sauteed with butter, Parmigiano-Reggiano cheese, and Italian parsley.

Potatoes roasted with extra virgin olive oil, fresh rosemary, garlic, and salt and pepper.

Arborio rice sauteed with butter, Parmigiano-Reggiano cheese, and Italian parsley.

A scoop of vanilla gelato topped with a shot of espresso.

Homemade vanilla bean gelato.

Almond flavored Italian cookies.

Layers of espresso drenched in sponge cake and mascarpone cream. Dusted with cocoa powder.

New York style cheesecake. Available with strawberries.