Insalata Mista | 10.00
mesclun greens, Castelvetrano olives, fresh tomatoes, balsamic vinegar, olive oil
Prosciutto e Rucola | 12.00
prosciutto crudo, arugula, parmigiano reggiano, olive oil
Insalata Eoliana | 12.00
fingerling potatoes, fresh tomatoes, Callipo tuna, arugula, cucumbers, onions, capers and caper berries, dressed with olive oil and red wine vinegar
Grigliata di Verdure | 9.00
grilled eggplant, zucchini, red and yellow peppers in olive oil and garlic
Melanzane | 9.50
eggplant marinated with stewed tomatoes, basil and garlic
Caprese con Bufala | 11.00
mozzarella di bufala, fresh tomatoes, basil, olive oil
Prosciutto e Bufala | 16.00
prosciutto crudo, mozzarella di bufala, basil, olive oil
Polpo e Fagioli | 15.00
marinated & grilled baby octopus with white beans, fingerling potatoes, cherry tomatoes, black olives, red onion, chili flakes & chives
Fritti del Giorno | 8.50
daily fried specialties typical of Neopolitan street fare
Zuppa/Minestra del Giorno
ask your server for details
Marinara DOP | 12.00
blended San Marzano tomatoes, Piennolo tomatoes, oregano, garlic
Margherita | 14.00
blended San Marzano tomatoes, fior di latte, basil, pecorino gran cru
Bufalina | 15.50
blended San Marzano tomatoes, mozzarella di bufala, basil
Puttanesca | 15.00
blended San Marzano tomatoes, fior di latte, anchovies, black olives, capers, grape tomatoes, parmigiano reggiano
Funghi | 14.50
blended San Marzano tomatoes, fior di latte, basil, mushrooms, pecorino gran cru
Salsiccia | 14.50
blended San Marzano tomatoes, fior di latte, sausage, basil, pecorino gran cru
Funghi e Salsiccia | 15.00
blended San Marzano tomatoes, fior di latte, basil, mushrooms, sausage, pecorino gran cru
Capricciosa | 18.00
blended San Marzano tomatoes, fior di latte, prosciutto cotto, mushrooms, black olives, Sardinian artichokes
Diavola | 16.00
blended San Marzano tomatoes, fior di latte, calabrese soppressata, basil
Filetti | 16.00
fior di latte, San Marzano tomatoes, basil, garlic, sea salt, olive oil
Bianca Regina | 15.50
mozzarella di bufala, ricotta di bufala, caciotta di pecora
Sei Formaggi | 16.00
ragusano, taleggio, ricottina, malga, gorgonzola dolce, fior di latte
Enzo | 16.00
smoked mozzarella di bufala, corbarino tomatoes, ricotta di bufala, arugula, parmigiano reggiano
Porcini e Carciofi | 18.00
fior di latte, porcini mushrooms, Sardinian artichokes, parmigiano reggiano
Prosciutto e Rucola | 16.00
provola, prosciutto di parma, arugula, parmigiano reggiano
Pistacchio | 18.00
fior di latte, sausage, crema di pistacchio, basil
Salsiccia e Friarielli | 16.00
provola, sausage, friarielli
Calzone Ripieno | 16.00
fior di latte, salami, hand dipped ricotta, basil, crushed black pepper
*All pizzas are made with extra virgin olive oil. We offer seasonal specials for pizza and antipasti. We offer gluten free pizza. Please call for more information.
Tiramisu | 6
Luxurious layers of mascarpone and ladyfingers delicately soaked in espresso.
Spumoni | 6
Pistachio, rum, strawberry and chocolate ice cream, with a whipped cream and candied fruit center.
Gelati/Sorbetti | 6
Panna, cappuccino, nocciola, chocolate, pistachio, and raspberry.
Zabaglione | 7
A creamy custard made with Marsala wine.
Tartufo | 7
Zabaglione rolled in chocolate mousse gelato, crushed hazelnuts and cocoa powder.
Panna Cotta | 7
A smooth, eggless vanilla custard, served with a pear balsamic compote.
Peaches Vesuvio | 8
Peaches (in sciroppo, Parco Nazionale del Vesuvio), panna gelato, amarena cherries, creme fraiche.
Nocciolata | 9
A battilocchio style focaccia with hazelnut cream and confectionery sugar.
Nocciolata Grande | 14
A focaccia with hazelnut cream, confectionery sugar & two scoops of panna gelato.
"Alta Costa" Spumante, Tenuta San Francesco (Salerno)
Bianca Zita and Bianca Tenera grapes. Classic method, same as in Champagne. Perlage fine, rich and never ending. Citrus notes of the Amalfi coast, along with intense aromas of minerality and expansive florality. In the mouth, it recalls well the richness of perfumes, and sports a beautiful structure, tasty and fresh, persistent and fruity.
9 / 42
Asprinio di Aversa DOC, Masseria Campito '13 (Napoli)
Pleasant notes of citrus and green apple on the nose. Well balanced and refreshing acidity to the palate.
9 / 42
Falanghina dei Campi Flegrei DOC, “Settevulcani”, Salvatore Martusciello ’15 (Napoli)
Unique and extraordinary, with hints of apple, broom and linden flowers, apricot and pineapple. Fresh with good minerality, a perfect synthesis of volcanic soil and mild Mediterranean climate.
10 / 48
Biancolella, Cantine Antonio Mazzella '16 (Napoli)
Biancolella is an indigenous grape grown mainly on the hard and stark slopes of Ischia Island. Intense nose of white and yellow flowers and spices with hints of sage. Ample palate, good acidity and great mineral finish.
10 / 48
Coda di Volpe, La Rivolta '16 (Benevento)
One of the most traditional grapes of Campania, the indigenous “tail-of-the-fox” has mineral infused layers of orchard fruit and citrus. Medium weight with a clean and refreshing finish.
10 / 48
Lacryma Christi del Vesuvio “Vigna del Vulcano”, Villa Dora ’15 (Napoli)
80% Coda di Volpe, 20% Falanghina. This luscious white wine carries an aroma of fresh apricot, punctuated by a burst of pear flavor, all enveloped within a border of fine cinder and ash, the defining characteristic of this very special historic place - the slopes of Mt. Vesuvius.
and a powerful finish.
"Per Eva", Tenuta San Francesco '13 (Salerno)
Costa D‘Amalfi DOC. Falanghina (40%), Ginestra (40%) and Pepella (20%). Aromas of spring flowers, dried hay and honey. Crisp freshness, lingering notes of bitter almond
10 / 48
Greco di Tufo, "Franciscus", Cantine di Marzo '15 (Avellino)
Citrus, almonds, white flowers and a considerable minerality define this Greco di Tufo, a varietal first made at the Cantine di Marzo in 1647. This is a classic example that offers a beautiful, strong acidity, and a flinty finish, making it extremely versatile with food. A white wine that loves tomatoes.
10 / 48
Fiano, "San Matteo", Alfonso Rotolo '14 (Salerno)
Aromatic, with a fruity, floral fragrance and hints of nuts and straw. Soft, fresh, fruity and persistent on the palate, with a lively finish and flawless balance.
10 / 48
Pallagrello Bianco, "Le Serole", Terre del Principe '12 (Caserta)
A white grape variety native to Campania. Bright and rich in color, offers exotic honey and marmalade on the nose expanding to rich quince, apple, and vanilla.
9 / 42
"Roseto del Volturno", Terre del Principe '15 (Caserta)
Pallagrello Nero and Casavecchia. From two indigenous Campanian grapes thought to be extinct just 20 years ago. A meaty rosetto with guts, opening with deep notes of black cherry, pepper and menthol, balanced out by a lively freshness and lift on the finish.
9 / 42
Gragnano della Penisola Sorrentina, “Ottouve”, Salvatore Martusciello ’16 (Napoli)
“Ottouve”, eight grapes, is a tribute to the many indigenous varieties that historically and today are blended for the production of Gragnano; Piedirosso, Aglianico, Sciacinoso, Olivella, Supprezza, Castagnara, Sauca, and Surbegna. Vivacious, with hints of violet, strawberry, rose and raspberry – to be drunk cold.
10% Primitivo. Soft tannins, fresh plum, blackberry, cherry notes and balanced acidity.
"Cuore d‘Oro", De Concillis '16 (Salerno)
A non traditional blend of 60% Aglianico, 30% Barbera and
10 / 48
"Erre", Nicola Trabucco '15 (Caserta)
100% Aglianico. Fruity and floral with a full mouth sensation. Aromas of cherries, plums, balsamic notes and spices. Soft, easy tannins.
10 / 48
Tauri', Cantine Antonio Caggiano '15 (Avellino)
100% Aglianico. Intense ruby red in color with the aroma of red fruits, wild berries and black plums. Robust tannins and a long aromatic finish.
10 / 48
"Quattro Spine", Tenuta San Francesco '14 (Salerno)
Costa D‘Amalfi DOC, 40% Aglianico, 40% Tintore and 20% Piedirosso. A wonderful nose of wild herbs, white pepper, smoke and cherries that all continue in the mouth with just the slightest hint of tannins.
11 / 50
Piedirosso, "Per e Palummo", Cantine Antonio Mazzella '16 (Napoli)
Sunny, bright cherry fruit with darker plum-like undertones. Graceful, prevalent acidity reminiscent of persimmon and white pit fruits from beginning to end. Easy, medium bodied and friendly.
13 / 62
"Trebulanum", Alois '12 (Caserta)
Bold and muscular. Made from Casavecchia, an ancient varietal native to the province of Caserta. Modern, oak-aged expression with aromas of blackberry and black current. Spicy and toasty flavors with a silky, mineral finish.
16 / 78
"Nero 70", Cantine Antonio Mazzella '12 (Napoli)
50% Aglianico, 50% Piedirosso. Very intense with hints of mature red fruit and delicate spices. Full and persistent with great softness and character.
"Vigna Piancastelli", Terre del Principe '11 (Caserta)
Piancastelli is a blend of the ancient grape varietals Pallagrello Nero and Casavecchia. A bold yet sumptuous wine with many layers of spice, pepper, plum, wild cherries and herbs.
Falerno del Massico, Moio '14 (Caserta)
Falerno is linked to the oldest and most famous wine of the Roman Empire. 100% Primitivo, it expresses a character different from all the other Primitivos in the region. Moio Falerno is voluptuous, seductive and soft. Juicy and ripe with hints of dark berry fruit.
"Rapicano", Nicola Trabucco '10 (Caserta)
This blend of Aglianico from Taurasi and Piedirosso is bold, but not loud, elegant with a velvety touch. Deep red fruits, minerals, menthol and balsamic, with a silky finish.
Irpinia, "Terra d'Eclano", Quintodecimo '14 (Avellino)
A seductive and elegant Aglianico with complex scents of red fruit, plum, liquorice and coffee balanced by mineral, balsamic and spicy notes. Full-bodied and well-structured, offering elegant and velvety tannins.
Taurasi Riserva, "Radici", Mastroberardino '99 (Avellino)
100% Aglianico grapes, deep ruby-red in color with a full, complex bouquet redolent of tobacco, cherry, violet and black pepper. A 17-year-old red drinking beautifully right now.
Montevetrano, Colli di Salerno '12 (Salerno)
The great wines of Bordeaux inspire this blend of Cabernet, Merlot, and the indigenous Campanian “king” Aglianico. A deep garnet colored bouquet of blackberries, cedar, black currant, licorice, tobacco, earth and leather. Full-bodied, elegant, with fine-grained tannins and a rich silky texture.
Galardi, "Terra di Lavoro", Roccamonfina '11 (Caserta)
Aglianico (80%) and Piedirosso (20%). A big , full-structured wine with depth, complexity and elegance. Deep purple color with earthy aromas and seductive hints of tobacco and graphite. Notes of ripe black cherries, cassis and leather.
Sparkling water | 3
Italian natural sodas | 4
Lemoncocco | 3.5
Galvanina Organic Peach Iced Tea | 4
Diet Coke | 2.75
Peroni (pale lager) | 5
Moretti (lager) | 5
Menabrea (blonde) | 5
Menabrea Amber (amber) | 5
Karma (golden ale) | 9
Via Emilia (pale lager) | 9
La Volpe e il Luppolo ("Belgian ale") | 9
Super Baladin ("Belgian triple") | 9
Dafne golden ale (750 ml) | 25
Mirto | 7
Red myrtle berries from Sardinia make this unique, violet red liqueur. Bittersweet taste backed by mint, eucalyptus, juniper, spices, and herbal aromas.
Limoncello | 7
Crafted from a generations-old recipe and strictly regulated by the Terre delle Sirene consortium of lemon farmers and producers from Capri and Sorrento. Intense lemon verbena and merengue flavors, with just enough sweetness to balance its lemon/citrus character.
Acqua di Cedro | 7
A traditional citron flavored drink known as the noble cousin of Limoncello. Distinct lemon citrus aroma and flavor. This sweet infusion is rich and full-bodied, yet delicate on the finish.
Averna | 7
Herbs, roots and citrus rinds with a touch of caramel. A Sicilian digestive dating to the early 18th century.
Strega | 7
Originating in Benevento, Strega is a complex yet smooth blend of over 70 herbs and spices, with notes of fennel and mint. Vibrant saffron gold color.
Cynar | 7
A lesser known but equally complex bitter, this artichoke based digestive is enriched with 13 herbs and plants.
Amaro dell'Erborista | 7
This intriguing amaro derives from selected botanicals and is sweetened with honey. Dry, with aromas of ripe fruits, rhubarb, sandalwood and honey.