Antipasti Dinner Bowl of S oup of the day 7 Cioppino- Italian seafood stew with tomato, fish, shellfish & garlic crostini 11 Crostoni “Bruschetta” of the day 8 Giardinera & F inocchiona- spicy Italian pickled vegetables, fennel salame and charred bread 9 Veal and Ricotta Meatballs “alla Cibreo” with Parmigiano Reggiano 11 Grilled Wild Octopus with whipped potato & Sicilian sea salt caper vinaigrette 13 Braised Pork Belly with Via Vite’s caramelized brussel sprouts, natural jus & crispy bacon 10 Mussels “Zuppa” with tomato & pancetta broth, grilled bread 13 Warm W hipped Ricotta with anchovy, lemon & crostini 6 Stone Fired Pizza Vegetarian- roasted pepper, portobello mushroom, Italian parsley & buffalo mozzarella 16 Italian Spicy Sausage with Chef ’s grandma’s peperonata 15 Napoletana- anchovy, Sicilian capers, fior di latte mozzarella and oregano 15 Bianca- garlic confit, goat cheese, mozzarella, artichoke & Kalamata olives 14 Margherita- fresh basil & fior di latte mozzarella 13 Calabrese Southern Italian spicy salame 14 “Dina”- gorgonzola dolce, fig, caramelized onion, Prosciutto crudo & baby arugula 16 *S imple A dditions to Specialty Items E nhance Your P izz a : Anchovies 2 Prosciutto crudo 4 Speck (smoked prosciutto) 4 Finocchiona 3 Calabrese 3 C heeses & Vegetables Baby arugula 3 My Grandma’s Peperonata 3 Buffalo mozzarella 4 Portobello Mushroom 2 Olives 2 Fior di Latte Mozzarella 3 Insalate T he Honeymoon salad “santorini ” grape tomato, English cucumber, red onion, bell pepper, Gaeta olives, feta, oregano, housemade croutons & Tuscan vinaigrette 12 V ia V ite Caesar with housemade croutons & Parmigiano Reggiano 9 Asparagus “Sformato” - a savory asparagus custard with organic Tuscan kale, carrot shavings, Parmigiano Reggiano & 15-year old balsalmic 11 Warm Boucheron Goat C heese spring mix, raspberry truffle vinaigrette & pistachios 12 Organic Baby Arugula Parmigiano Reggiano, toasted pine nuts & citronette 11 Grilled Asparagus with marinated roasted beets & goat cheese 11 Pasta Summer 2014 Penne with Traditional Meat Sauce alla Bolognese 18 add veal meatball 3 Handmade Crispy Gnocchi with four cheese fondue & Italian truffle shavings 20 Asparagus and Mascarpone Ravioli with white wine butter sauce and lobster 26 Pasta e Fagioli house-made rosemary infused pappardelle with Italian spicy sausage, navy beans & a hint of my Mom’s tomato sauce 19 Farfalle with smoked salmon & Brussels sprouts in a brandy mascarpone cream sauce with butternut squash purée 18 Paccheri alla Napoletana cuttlefish, mussels, shrimp & calamari in a San Marzano tomato and white wine broth 19 Contorni -Side Dishes For the Table My Grandma’s Peperonata 6 Cavolfiore Rifatto with 15-year balsamic vinegar & Tuscan fennel pollen 7 C hef Cristian’s Potato Purée 5 Fresh Baby Spinach with olive oil & garlic 7 Creamy Polenta with Parmigiano Reggiano 5 V ia V ite’s Caramelized Brussels Sprouts 8 Italian F latbread with extra virgin olive oil and sea salt 6 ^ ^ ^ Carne e Pesce Faroe island salmon with Trebbiano wine braised fennel bulb, cream, lightly smoked Prosciutto and breadcrumbs 26 S eared Herb-Encrusted Yellowfin Tuna with Tuscan “cavolfiore rifatto” , 15-year balsamic & fennel pollen 27 Diver Caught S callops “Spiaggia” with sauteed oyster mushrooms, frisee, Parmigiano Reggiano & brown butter truffle vinaigrette 26 O vernight Braised Lamb S hank with lamb jus & creamy polenta 29 W hole Roasted Young C hicken Chef Cristian’s potato purée & natural jus 20 add caramelized brussel sprouts 4 ^ Beef F ilet “Pepe” black pepper-shallot sauce, sautéed fresh baby spinach & roasted fingerling potatoes 36 Gluten free menu available upon request. Corking fee of $20 for the 1st 750mL bottle, and $30 for each additional bottle. ^ Consumption of raw or under-cooked meat or seafood may increase the likelihood of contracting food-borne illnesses, especially among those with certain medical conditions. Please consult your physician before consuming these products.
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