The Menu

Antipasta

PASTA E FAGIOLI

rustic italian soup – pasta – organic cannellini beans

ZUCCHINI FRITTE

fresh sliced panko-crusted zucchini – garlic aioli dipping sauce

TUSCAN WINGS

free range jumbo chicken wings in extra virgin olive oil, lemon and fresh herbs, topped with caramelized onions

SPEDINI

layered mozzarella with rustic italian bread – lightly fried – lemon anchovy – caper white wine sauce

BEGGARS PURSES

crisp won-ton purses stuffed with sweet italian sausage – ricotta roasted peppers – garlic aioli – balsamic reduction

CRISPY CALAMARI

lightly fried served with serrano peppers – savory marinara

ZUPPA DI CLAMS

little neck clams – shaved fennel, red or white wine garlic basil broth

MOZZARELLA CAPRESE

imported bufala mozzarella – baby tomatoes – roasted peppers – fresh basil

MEATBALL INSALATA

two fried meatballs, one in sunday gravy and the other with extra virgin olive oil and roasted garlic, served with old school salad in a red wine vinaigrette

POLENTA AND MUSHROOMS

creamy polenta with butter and parmigiano-reggiano with mushrooms sautéed in marsala wine and shallots finished with truffle oil

EGGPLANT TOWER

eggplant fried in homemade bread crumbs, layered with fresh mozzarella and tomato, topped with arugula and a balsamic reduction

BURRATA

prosciutto, mixed olives, crostini

CLAMS OREGANATA

little neck clams topped with roasted garlic and parsley

MUSSEL FRA DIAVOLO

spicy plum sauce, garlic, rosemary and sicilian long hots

JUMBO LUMP CRAB AND AVOCADO

jumbo lump crabs, avacado, poached shrimp, lemon & mint

Wood Oven Pizzetta

served until 7pm fri & sat

CLASSIC NEAPOLITAN

fresh mozzarella, plum tomato and parmigiano-reggiano finished with extra virgin olive oil and basil

PALERMO

slow-cooked plum tomato with roasted garlic and onions, topped with fresh bufala mozzarella and parmigiano-reggiano finished with extra virgin olive oil and basil

WHITE TRUFFLE

fresh mozzarella – truffle – exotic mushrooms – ricotta – pesto drizzle

PRIMA TARTUFI

fresh mozzarella white pie with roasted garlic – grape tomatoes – extra virgin olive oil, topped with arugula tossed in truffle oil – finished with prosciutto and parmigiano-reggiano

CALABRIA

fresh mozzarella with roasted garlic, caramelized red onion and long hot peppers finished with extra virgin olive oil and parmigiano-reggiano

Insalata

HOUSE SALAD

mixed baby greens – cucumber – tomato – onion – white balsamic

BEET SALAD

organic golden beets – whipped ricotta cheese – pistachio

CAESAR

classic caesar – hearts of romaine – parmesan crisp – focaccia croutons

INSALATA CALABRESE

baby arugula with shaved fennel and red onion tossed in a citrus vinaigrette and topped with parmigiano-reggiano and blood orange slices

BRANDO’S WEDGE

crisp iceberg lettuce wedge – maytag chunky blue cheese dressing applewood smoked bacon

CARPACCIO

prime filet mignon, baby arugula – tossed in black truffle oil and topped with shaved parmigiano-reggiano

ANTIPASTO ALL´ITALIANA

italian cured meats and cheeses – onions

Pasta

gluten-free and whole wheat pasta available upon request

RIGATONI VODKA

crispy pancetta sautéed with shallots in a tomato cream sauce

FUSILLI ALLA PRIMAVERA

fusilli pasta – medley of organic roasted vegetables – roasted garlic – sicilian extra virgin olive oil

PACCHERI MEATBALL

our classic meatballs and pasta “old school” topped with ricotta

GNOCCHI - “THREE WAY”

homemade ricotta basil gnocchi – savory marinara sauce – basil pesto creamy alfredo sauce

RIGATONI BOLOGNESE

our famous classic bolognese – homemade ricotta

ORECCHIETTE

broccoli rabe and sausage

PASTA AL FORNO

fusilli pasta, pancetta & shallots in a brandy cream sauce – topped w/ radicchio – baby shrimp finished w/ mozzarella & basil – served in a foil pouch

LINGUINI SINATRA

shrimp – scallops – clams – gaeta olives – capers – light marinara

PAPPARDELLE TOSCANA

day boat scallops – jumbo shrimp – spicy garlic sauce

SEAFOOD FRA DIAVOLO

shrimp – mussels – clams – lobster in a spicy red sauce – finished with extra virgin olive oil and basil over tagliatelle

carne

ask about our 35 day dry-aged steak selections

CHICKEN FRANCAISE

free-range chicken breast Francaise style – white asparagus – capers – white wine lemon sauce – crispy risotto ball

CHICKEN CAPRICCIO

free-range chicken breast sautéed in marsala wine – mushrooms – asparagus tips – crispy risotto ball

CHICKEN SAVOY

Bell & Evans chicken on the bone – balsamic reduction – parmesan garlic crust – crispy risotto ball

CHICKEN SCARPARIELLO

Bell and Evans chicken on the bone sautéed with sausage, potato, bell and serrano peppers – lemon – herbs – garlic

ORGANIC HANGER STEAK

organic raised hanger steak served sliced – smashed potato, organic root vegetables

FILET MIGNON

10 oz prime filet – smashed potato – organic root vegetables – barolo demi

PORK CHOP BRANDO

14 oz berkshire pork chop – hot and sweet peppers – garlic – onions – bacon and potato tart

VEAL CUCINA

pan sautéed veal scaloppini with sweet and hot peppers – onions – white wine – kiss of marinara

VEAL NAPOLEON

medallions of veal scaloppini stacked with crimini mushrooms – savory wine truffle reduction – potato pancake

VEAL CHOP FUOCO

14 oz prime veal chop simply seasoned and broiled – italian long hot peppers – potato tart

VEAL CHOP MILANESE

double cut prime milk-fed veal chop pounded thin – lightly breaded – arugula salad – baby tomatoes

VEAL CHOP PARMIGIANA

double cut prime milk-fed veal chop pounded thin, lightly breaded – savory marinara sauce – homemade mozzarella

STUFFED VEAL CHOP

double cut prime milk-fed veal chop stuffed with fresh figs – asiago cheese – wild mushroom, cognac sauce – bacon potato tart

pesce

SPICY GARLIC SHRIMP

jumbo shrimp sautéed in a spicy garlic sauce – risotto

PEASANT SHRIMP

jumbo shrimp sautéed in garlic and sicilian olive oil hot and sweet peppers – cannellini beans – white wine sauce – risotto ball

CHILEAN SEA BASS

eggplant caponata – shoestring sweet potatoes

HALIBUT OREGANATA

topped with seasoned breadcrumbs, clams, artichokes, cherry tomato, in a lemon white wine broth

SCALLOPS

zucchini “3way” risotto – pistachio brown butter

BRODETTO

lobster – scallops – fish of the day – jumbo shrimp – mussels – clams in a traditional Mediterranean tomato broth

BRANZINO

roasted whole mediterranean sea bass – beluga black lentils – white wine – capers – lemon

ANGRY LOBSTER – “ARRABBIATA”

fresh Maine lobster in the shell – cut in pieces – sautéed in Sicilian olive oil – basil – hot pepper – garlic – white wine

contorni

ITALIAN LONG HOT PEPPERS WITH GARLIC

CRISPY RISOTTO CAKES

POTATO TART

ASPARAGUS SAUTÉED WITH GARLIC AND OIL

BROCCOLI RABE SAUTÉED WITH GARLIC AND OIL

MASHED POTATOES

TRUFFLE RISOTTO

LOBSTER MAC AND CHEESE

desserts

prepared in house by our pastry chef

BROOKIE’S MILK AND COOKIES

triple chocolate chip – white chocolate macadamia and peanut butter cookies served in a martini shaker of ice cream and milk

WILD BERRY ZABAGLIONE

fresh wild berries atop traditional italian crème

TIRAMISU

traditional recipe handed down for generations

CANNOLI

large cannoli stuffed with traditional cream and fresh whipped cream topped with mixed berries

PISTACHIO CARAMEL ICE CREAM CAKE

our famous homemade pistachio ice cream cake with a drizzle of caramel sauce

lavazza brand coffee

COFFEE

TEA

CAPPUCCINO

ESPRESSO

DOUBLE ESPRESSO

BROWNIE

double chocolate brownie plated atop caramel and chocolate sauce (à la mode — add $5)

FRIED TORTONI

vanilla ice cream rolled in toasted amaretto cookies and fried served over a honey amaretto reduction

ZEPPOLES

our take on the classic except much lighter. four in powdered sugar and four in brown sugar and cinnamon served with ice cream