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 | 10.00
grilled eggplant, zucchini, red and yellow peppers in olive oil and garlic
Melanzane | 10.00
eggplant marinated with stewed tomatoes, basil and garlic
Caprese con Bufala | 12.00
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 | 10.00
daily fried specialties typical of Neapolitan street fare
Zuppa/Minestra del Giorno
ask your server for details
Marinara DOP | 12.00
blended San Marzano tomatoes, piennolo tomatoes, oregano, garlic
Margherita | 15.00
blended San Marzano tomatoes, fior di latte, basil, pecorino gran cru
La Regina | 18.00
blended San Marzano tomatoes, fior di latte, arugula, marinated grape tomatoes, ciliegine di bufala, basil
Puttanesca | 16.00
blended San Marzano tomatoes, fior di latte, anchovies, black olives, capers, grape tomatoes, parmigiano reggiano
Funghi | 16.00
blended San Marzano tomatoes, fior di latte, basil, mushrooms, pecorino gran cru
Salsiccia | 16.00
blended San Marzano tomatoes, fior di latte, sausage, basil, pecorino gran cru
Funghi e Salsiccia | 16.00
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 | 16.00
mozzarella di bufala, ricotta di bufala, caciotta di pecora
Sei Formaggi | 18.00
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 Broccoletti | 16.00
provola, sausage, rapini, chili flakes
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 gluten- free pizza dough for an additional 2.00. Our gluten-free pizza is intended for our guests who are leading a gluten-free lifestyle by choice. We cannot guarantee a 100% gluten-free environment for guests who are required to avoid gluten due to a medical condition.
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.
11 / 50
"Sfumante", Contea di Sylva Mala '16 (Napoli)
90% Caprettone, 10% Falanghina. Classic method, same as in Champagne. Gentle, firm bubbles. To the nose: bread crumbs, peach, and Ginestra, a typical flower of the Vesuvius lands. Presents itself to the palate in a fresh and drinkable manner.
9 / 42
Aloara Bianco, Moio '17 (Caserta)
100% Falanghina. Brilliant yellow in color, the fragrance features exotic fruits, acacia honey and white flowers. The taste is soft and aromatic with notes of toasted almonds and cinnamon.
9 / 42
Loggia della Serra Greco di Tufo, Terradora di Paolo '17 (Avellino)
100% Greco di Tufo. Rich and powerfully aromatic nose of apricot, apple, peach and citrus. Full bodied, soft and well balanced with excellent acidity.
9 / 42
Fiano, "San Matteo", Alfonso Rotolo '15 (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
Asprinio di Aversa DOC, Masseria Campito '16 (Napoli)
Pleasant notes of citrus and green apple on the nose. Well balanced with a refreshing acidity to the palate.
10 / 48
Biancolella, Cantine Antonio Mazzella '16 (Napoli)
Biancolella is an indigenous grape grown mainly on the hard and stark slopes of Ischia. 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 '17 (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 “Frùscio de Ginestra”, Contea di Sylva Mala ’16 (Napoli)
80% Coda di Volpe, 20% Falanghina. Pale yellow, floral, balanced structure and acidity. Notes of pear, apple, almond––long and persistent finish.
10 / 48
"Per Eva", Tenuta San Francesco '13 (Salerno)
Costa D‘Amalfi DO,C 40% Falanghina, 40% Ginestra and 20% Pepella. Aromas of spring flowers, dried hay and honey. Crisp freshness with lingering notes of bitter almond and a powerful finish.
10 / 48
Pallagrello Bianco, "Le Serole", Terre del Principe '14 (Caserta)
A white grape variety native to Campania. Bright and rich in color, offering exotic honey and marmalade on the nose then expanding to rich quince, apple, and vanilla.
9 / 42
"Roseto del Volturno", Terre del Principe '17 (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 ’17 (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 a touch of effervescence, hints of violet, strawberry, rose and raspberry – to be drunk cold.
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 '17 (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.
12 / 58
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.
14 / 68
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.
15 / 73
"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.
15 / 73
"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.
16 / 78
"Nero 70", Cantine Antonio Mazzella '13 (Napoli)
50% Aglianico, 50% Piedirosso. Very intense with hints of mature red fruit and delicate spices. Full and persistent with great softness and character. Produced only in select years when grapes may mature on the vine into early November, resulting in a silky mouthfeel reminiscent of Amarone.
"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 currant. Spicy and toasty flavors with a silky, mineral finish.
"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 '15 (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 19-year-old wine drinking beautifully right now.
Montevetrano, Colli di Salerno '14 (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
"Annurca" variety 100% Apple Juice | 5
Diet Coke | 2.75
Peroni (pale lager) | 7
La Fleurette ("session ale") | 7
Menabrea (blonde) | 7
Menabrea Amber (amber) | 7
Karma (golden ale) | 10
Via Emilia (pale lager) | 10
Super Baladin ("Belgian strong ale") | 10
Dafne golden ale (750 ml) | 25
Limoncello I 7
Lemons from Capri and Sorrento. Intense lemon verbena and meringue flavors, with just enough sweetness to balance its lemon /citrus character.
Averna I 7
Herbs, roots and citrus rinds with a touch of caramel. A Sicilian digestive dating to the early 18th century.
Amaro dell'Erborista I 8
This intriguing amaro derives from selected botanicals and is sweetened with honey. Dry, with aromas of ripe fruits, rhubarb, sandalwood and honey.
Amaro Nonino I 8
Amber colored digestive infused with herbs, caramelized sugar, and bitter orange. Matured for aver 5 years in oak barrels.
Nucillo I 9
Made from Walnut husks, it is a liquor of the highest digestive power derived not only from its alcohol content (nearly 50%) but also from the touch of carnation contained in the aromas of its infusion.
star anise and elderberry.
Sambuca I 8
Of mysterious origins, the essence of Sambuca combines
Mistra I 8
Nardini has been producing this ancient spirit since the 18oo's. Made from the prized star anise, a plant with medicinal and mystic uses.
Grappa I 8
Nardini riserva. Grape pomace brandy, barrel aged five years in Slovenian oak. Round, soft and delicate.