ENTREES

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vitello “del chef” 39

a veal dish of scaloppine, sauteed in light egg batter, topped with red bell peppers, prosciutto, and cheese

piccata con funghi 39

scaloppine with mushrooms, capers in butter and lemon sauce

cotoletta alla griglia 45

veal chop cooked simply on the grill

nodino “gran duca’ alba” 46

sauteed veal chop with mushrooms in a creamy brandy sauce

saltimbocca alla romana 39

veal and prosciutto, sage, and white wine

scaloppine milanese 39

lightly breaded veal with lemon

scaloppine parmigiana 38

sauteed veal with plum tomato, glazed with mozzarella and parmesan

filetto al pepe 46

filet steak with green peppercorns, cream liaisoned

fracosta alla sorrentina 44

sauteed new york steak served with shallots, oregano, and olives

bistecca di new york grille’ 43

new york steak marinated and plainly grilled

suprema di pollo vesuvio 34

chicken breast, tomato, fried eggplant, and mozzarella

pollo alla milanese 34

lightly breaded, boneless breast of chicken

pollo allo diavola 46

whole kosher chicken crisply roasted in pan

pollo al carciofi 36

boneless breast of chicken, fresh artichoke hearts, touch of garlic, and wine, served with piero’s italian salad and fresh vegetables pesce

eggplant parmigiana 34

thinly sliced eggplant layered with mozzarella, parmesan, and pomodoro sauce

above served with piero’s italian salad and garden fresh vegetables

PESCE

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pesce fresco market price

special nightly selections of fresh fish by the chef, based on availabiliy

scampi “monastero santa chiara” 45

scampi sauteed in garlic, butter, parsley, lemon, and dry vermouth

“la zuppa di pesce” 54

speciality of the house – lobster, clams, mussels, shrimp, scallops, calamari, in light fish broth with a touch of tomato

aragosta alla griglia market price

fresh maine lobster broiled, served with melted butter

aragosta fra diavolo market price

fresh maine lobster broiled, served with piquant tomato sauce

above served with piero’s italian salad and garden fresh vegetables