Insalata Mista | 10
mesclun greens, castelvetrano olives, fresh tomatoes, balsamic vinegar, olive oil
Prosciutto e Rucola | 12
proscuitto crudo, arugula, parmigiano reggiano, olive oil
Antipasta Misto | 15
proscuitto crudo, sopressata, finocchiona, capiccollo, Cacio di Roma, artichokes, castelvetrano and gaeta olives
Proscuitto e Bufala | 16
proscuitto crudo, mozzarella di bufala, basil, olive oil
Caprese con Bufala | 11
mozzarella di bufala, fresh tomatoes, basil, olive oil
Insalata di Mare | 12
poached calamari, cuttlefish, shrimp, celery and kalamata olives, with lemons and olive oil
Insalata Eoliana | 12
fingerling potatoes, fresh tomatoes, Callipo tuna, arugula, cucumber, onion, capers and caper berries, dressed with olive oil and red wine vinegar
Polpo Grigliato | 15
marinated baby octopus, charbroiled, served with arugula and grape tomatoes
Melanzane | 9.5
eggplant marinated with stewed Italian tomatoes, basil and garlic
Grigliata di Verdure | 9
grilled eggplant, zucchine, red and yellow peppers, garlic, olive oil
Alici Marinate | 10
marinated white anchovies served over crostini with roasted peppers and olives
Fritti del Giorno | 8.5
daily fried specialties typical of Neapolitan street fare
Marinara DOP | 12
blended San Marzano tomatoes, Piennolo tomatoes, oregano, garlic
Margherita | 13.5
blended San Marzano tomatoes, fior di latte, basil, pecorino gran cru
Bufalina | 15.5
blended San Marzano tomatoes, mozzarella di bufala, basil
Bianca al Filetto | 15
fior di latte, San Marzano tomatoes, salt, basil
Calzone Ripieno | 16
fior di latte, salami, hand-dipped ricotta, basil, crushed black pepper
Puttanesca | 15
blended San Marzano tomatoes, fior di latte, anchovies, black olives, capers, grape tomatoes, parmigiano reggiano
Funghi | 14.5
blended San Marzano tomatoes, fior di latte, basil, mushrooms, pecorino gran cru
Salsiccia | 14.5
blended San Marzano tomatoes, fior di latte, sausage, basil, pecorino gran cru
Funghi e Salsiccia | 15
blended San Marzano tomatoes, fior di latte, basil, mushrooms, sausage, pecorino gran cru
Capricciosa | 18
blended San Marzano tomatoes, fior di latte, prosciutto cotto, mushrooms, black olives, Sardinian artichokes
Diavola | 16
blended San Marzano tomatoes, fior di latte, spicy salami, basil, Calabrian chili powder
Salsiccia e Friarielli | 16
provola, sausage, friarielli (rapini)
Prosciutto e Rucola | 16
provola, prosciutto di parma, arugula, parmigiano reggiano
Bianca con Rucola | 15.5
mozzarella di bufala, arugula, basil
Bianca Regina | 15.5
mozzarella di bufala, ricotta di bufala, caciotta di pecora
Sei Formaggi | 16
ragusano, teleggio, ricottina, malga, gorgonzola dolce, fior di latte
Porcini e Carciofi | 18
mozzarella di bufala, porcini mushrooms, Sardinian artichokes, parmigiano reggiano
*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 | 5
Luxurious layers of mascarpone and ladyfingers delicately soaked in espresso.
Spumoni | 5
Pistachio, rum, strawberry and chocolate ice cream, with a whipped cream and candied fruit center.
Gelati/Sorbetti | 5
Panna, cappuccino, nocciola, chocolate, pistachio, and raspberry.
Tartufo | 6
Zabaglione rolled in chocolate mousse gelato, crushed hazelnuts and cocoa powder.
Zabaglione | 6
A creamy custard made with Marsala wine.
Panna Cotta | 6
A smooth, eggless vanilla custard, served with a pear balsamic compote.
Peaches Vesuvio | 8
Peaches (Parco Nazionale del Vesuvio), panna gelato, amarena cherries, creme fraiche.
Nutella | 8
A battilocchio style focaccia with hazelnut cream and confectionery sugar.
Nutella Grande | 14
A focaccia with hazelnut cream, confectionery sugar & two scoops of panna gelato.
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Asprinio di Aversa DOC Spumante Brut Metodo Classico, Masseria Campito (Caserta)
This Asprinio Metodo Classico rests for two years on the yeast, providing an endless circle of bubbles, romantically called “Perlage”. At the nose, it reveals lime zest and tropical fruit combined with fresh baked bread crust. Fresh acidity and well structured on the palate, it will seduce you with complex aromas and a long finish. Maybe one of the world’s smallest and most obscure appellations with a 2000 year history dating back to the Etruscans.
"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.
8.50 / 41
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.
8.50 / 41
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.
8.50 / 41
Biancolella, Cantine Antonio Mazzella '15 (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.
8.50 / 41
Coda di Volpe, La Rivolta '13 (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.
8.50 / 41
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
8.50 / 41
Greco di Tufo, "Franciscus", Cantine di Marzo '14 (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.
8.50 / 41
"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.
8.50 / 41
Gragnano della Penisola Sorrentina, “Ottouve”, Salvatore Martusciello ’15 (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.
8.50 / 41
"Cuore d‘Oro", De Concillis '15 (Salerno)
A non traditional blend of Aglianico (60%), Barbera (30%) and Primitivo (10%). Soft tannins, fresh plum, blackberry, cherry notes and balanced acidity. Scents of pepper and cocoa.
8.50 / 41
"Erre", Nicola Trabucco '13 (Caserta)
100% Aglianico. Fruity and floral with a full mouth sensation. Aromas of cherries, plums, balsamic notes and spices. Soft, easy tannins.
10 / 48
Primitivo, "Primo Antico", Nicola Trabucco '14 (Caserta)
100% Falerno Del Massico Primitivo. Medium bodied with dark fruits and hints of cinnamon and balsamic. Bright acid with a silky finish.
10 / 48
Piedirosso, "Per e Palummo", Cantine Antonio Mazzella '15 (Napoli)
Sunny, bright cherry fruit with darker plum-like undertones. Graceful, prevalent acidity reminiscent of persimmon and white pit fruits from the beginning to end. Easy, medium bodied and friendly.
10 / 48
"Quattro Spine", Tenuta San Francesco '13 (Salerno)
Costa D‘Amalfi DOC Aglianico (40%), Tintore (40%) and Piedirosso (20%). A wonderful nose of wild herbs, white pepper, smoke and cherries that all continue in the mouth with just the slightest hint of tannins.
12.50 / 60
"Trebulanum", Alois '11 (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.
12.50 / 60
"Centomoggia", Terre del Principe '12 (Caserta)
Softer and graceful, the Casavecchia grape is not only indigenous to Caserta, it is a varietal with no genetic link to any other grape in the world. This example comes from century-old pre-phylloxera vines. A gamey, full-bodied wine with notes of blackberry, spiced clove and licorice.
"Vigna Piancastelli", Terre del Principe '10 (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 '10 (Caserta)
Falerno is linked to the oldest and most famous wine of the Roman Empire. Produced on the slopes of Monte Massico, it is elegant and complex. 100% Primitivo, but 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 '12 (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.
"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.
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.
FUORI DI CAMPANIA:
SOME OF OUR FAVORITE REDS FROM OUTSIDE OF CAMPANIA
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"Nepente di Oliena", Cantina di Oliena '13 (Sardegna)
Intense and captivating at the nose. Fruity notes of cherry and small red fruits combine with the floral scents of rose and violet. Vanilla and spice nuances at the end. Soft tannins.
14 / 68
"Il Frappato", Arianna Occhipinti '13 (Sicilia)
100% Frappato. Light in color yet remarkable in complexity with notes of cherry, raspberry and white pepper, this wine shows the cool climate characteristics in Sicily.
Sparkling water | 3
Italian soda | 3.5
Lemoncocco | 3.5
Coke, Diet Coke, Sprite | 2.5
Campari | 6
Peroni | 5
Moretti | 5
Menabrea | 5
Super Baladin | 9
Via Emilia | 9
Mirto | 6
Red myrtle berries from Sardinia make this unique, violet red liqueur. Bittersweet taste backed by mint, eucalyptus, juniper, spices, and herbal aromas.
Limoncello | 6
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 | 6
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 | 6
Herbs, roots and citrus rinds with a touch of caramel. A Sicilian digestive dating to the early 18th century.
Strega | 6
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 | 6
A lesser known but equally complex bitter, this artichoke based digestive is enriched with 13 herbs and plants.
Grappa | 8
Nardini riserva. Grape pomace brandy, barrel aged five years in Slovenian oak. Round, soft and delicate.