As our name indicates, our menu features a unique blend of authentic dishes from various regions of Italy, all prepared with only the freshest ingredients. To ensure freshness, we update the menu frequently with seasonal and organic products.
Today’s Recommendations
Ask your waiter about the special dishes that the chef prepares today.
Special Wine Recommendations
Araldica Gavi “ La Luciana 2006 (Piemonte).................................................................Glass 8 Bottle 34
Grapes: 100% Cortese
Light Straw yellow color, with aromas of grapefruit, green apple and lemon. Ideal with seafood dishes
Cantele Chardonnay del Salento 2006 (Puglia).............................................................Glass 7 Bottle 28
Grapes:100% Chardonnay
A structure wine with pale yellow color, intese bouquet and delightfully balanced palate showing ripe fruit and subtle oak.
Araldica Barbera d’Asti “ Albera” 2005 (Piemonte)....................................................Glass 8 Bottle34
Grapes: 100% Barbera d’Asti
Ruby red, elegant fruit aromas of cherries and plums.
Perfect with roasted meats, lamb and cheeses.
The perfect everyday wine
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Soups of the Day
(Ask your waiter)
The chef's soups created with the freshest ingredients from
the traditional peasant recipes brought to the King's table. PA
Appetizers
*Antipasto Contadino...............................13
Our seasonal homemade cold antipasto with fresh homemade mozzarella and basil
Antipasto Caldo.........................................16
A selection of our chef's hot appetizer specialties
Calamari alla Italiana (or traditional )...15
Breaded calamari pan-fried with parsley and tomatoes topped with roasted almonds and asiago cheese
Clams Ripiene............................................12
Little necks in a half shell stuffed with seasoned breadcrumbs, baked in a lemon wine sauce
Cozze Piccanti...........................................14
Baby mussels sauteed in a spicy tomato sauce served with crostini
*Melanzane della Zia................................13
Breaded eggplant stuffed with fresh mozzarella, prosciutto cotto baked with seasoned breadcrumbs served over a bed of tomato sauce
*Polenta Bagnia Calda.............................14
Traditional Italian polenta and goat cheese pan fried topped garlic, oil, peppers and capers in a white wine sauce
Insalate
Misticanza....................................................8
Mixed green salad with red wine vinaigrette and shavings of sheep cheese
Insalata alla Romana.................................9
The classic Cesear salad garnished with toasted crostini
Mozzarella al Profumo di Basilico.........11
Slices of homemade mozzarella and tomatoes with basil infused olive oil
Portobello Con Spinaci............................14
Juliennes of grilled portobello mushrooms, over a bed of spinach leaves with peppers and plum tomatoes in a vinaigrette dresssing
Carpaccio di Manzo..................................13
Thinly sliced raw beef with capers, onions, and Parmesan cheese, drizzled with extra virgin olive oil
Carpaccio di Salmone..............................13
Raw salmon with peppercorns, capers, onions and Dijon Mustard, drizzled with extra virgin olive oil and capers
Insalata di Indivia.......................................13
Chopped endive with walnuts, pears, scallions in a white balsamic vinaigrette dressing topped with shavings of pecorino tuscanese
Bruschette
Toasted rustic bread with various toppings
accented with a blend of imported cheeses
Carciofi..........................................................9
Grilled artichokes
Al Pesto.........................................................9
Chopped tomatoes, onions, fresh mozzarella and a touch of pesto
Misto Bosco.................................................9
Topped with sauteed mixed wild mushrooms
Caponata......................................................9
Traditional sicilian eggplant with celery, fresh tomato, capers and goat cheese.
*Prosciutto...................................................9
Prosciutto crudo with arugula and imported Parmesan cheese drizzled with extra virgin olive oil
Pizza
Authentic wood burning thin crust pizza
(Choose your dough Whole-wheat or Regular)
Margherita..................................................10
Classic tomato and mozzarella
*Pizza Calabrese....................... ...............10
Thin crust pizza topped with tomato sauce, caramelized onions, pancetta, artichokes and fresh mozzarella
Caprese.......................................................10
Tomato, fresh basil and fresh mozzarella drizzled with extra virgin olive oil
Primavera...................................................12
Mixed seasonal vegetables with fresh mozzarella
*Quattro Stagioni.......................................12
Tomato sauce, mozzarella, artichokes, olives mushrooms and prosciutto cotto
Artisan Pasta
*Pasticcio di Ravioli.................................17
A Combination of three homemade ravioli: shiitake mushroom, braised veal and spinach all served in a light pink bourbon sauce
*Fettuccini alla Primavera..................... 14
Homemade whole wheat pasta sauteed with garlic, extra virgin olive oil and organic seasonal vegetables with a touch of marinara
*Fettuccini Blanca Nonna Nene............16
Homemade made egg fettuccini sauteed with garlic, olive oil, cubes of chicken, shiitake mushrooms, fresh spinach and Dijon mustard in a light cream sauce
*Tortellini dello Chef.................................17
Homemade braised pork tortellini sauteed with pancetta, shiitake mushrooms basil and peas sauteed in a light cream sauce
*Tagliatelle Riviera..................................19
Homade spinach pasta sauteed with butter, scallions, salmon, shirimp and cognac, in light pink sauce
*Lasagna di Carne...................................16
Our homemade meat lasagna with ricotta mozzarella cheese served with
Bolognese sauce
*Rigatoni Alla Norma...............................15
Homemade egg rigatoni served with eggplant shavings of sheep cheese
black olives in a light tomato sauce
*Pagliafieno alla Carretiera...................17
Homemade spinach and egg linguine sautéed with garlic, prosciutto, pork sausage and domestic mushrooms in a light tomato sauce
*Cappelletti al Prosecco........................20
Handmade hat shaped ravioli stuffed with artichokes and shrimp served in a delicate Prosecco cream sauce
Pasta and Risotti
Capellini Pomodoro or Primavera........13
Capellini pasta served in a delicate fresh tomato sauce and basil or sautéed with garlic, extra virgin olive oil and organic seasonal vegetables
Penne alla Calabresi................................14
Penne pasta sauteed with garlic, extra virgin olive, artichokes, pancetta and onions in a light tomato sauce
*Strozzapreti Cime di Rape....................18
Homemade pasta curls sauteed with garlic, extra virgin olive oil, broccoli rabe and grilled pork sausage
Linguini Portofino.....................................19
Linguine with clams and broccoli florets in a garlic sauce
Spaghetti Frutti di Mare...........................20
Spaghetti sautéed with garlic, extra virgin olive oil, mussels, calamari, shrimp and manila clams in a light tomato sauce
*Risotto Zucca e Vongole. .....................21
Traditional Italian arborio rice sauteed with garlic, olive oil, chopped clams, green peppercorns and squash
*PASTICCIO’S SIGNATURE DISHES
Carni
*Spezzatino Di Pollo al Porcini...............25
Cubes of boneless chicken breast sauteed with porcini mushrooms, onions, carrots, and chopped tomatoes in a cognac glaze served risotto Milanese
Pollo Al Limone..........................................23
Boneless chicken breast sauteed with garlic, olive oil, artichokes, capers and lemon zest in a white wine sauce
Scottadito D'agnello Mojito.....................27
Roasted rack of baby lamb chops topped with sauteed butter, caramelized shallots, fresh mint in a rum glaze
Bistecca Picante.......................................25
Skirt steak grilled topped with garlic, extra virgin olive oil, hot cherry peppers, fresh tomatoes, oregano and a touch of brown gravy
*Porcello al Portobello.............................24
Medallions of pork tenderloin sauteed with butter, shallots, portobello mushrooms, green peas, cherry tomatoes in a sherry wine sauce
Pesce
Red Snapper Alla Mullica Di Pane.......25
A filet of red snapper topped with seasoned breadcrumbs broiled with garlic infused olive oil and fresh squeezed lemon juice
Grouper Pantelleria.................................23
Filet of grouper sautéed in wine with lemon, garlic and capers
*Salmone alla Siciliana...........................26
A filet of salmon grilled and served with eggplant, black olives, cherry tomatoes and capers tossed in a orange balsamic glaze
Catch Of The Day......................................Market Availability
Ask your waiter
All entrees served with organic potatoes and vegetables of the day
Contorni
Broccoli di Rabe.......................................12
Sautéed Broccoli Rabe with extra virgin olive oil, garlic and seasonings
Broccoli Saltati..........................................9
Broccoli sauteed with extra virgin olive oil and garlic
Patate del Giorno......................................7
Potato of the day
Please ask your waiter about our dessert selection
A 18% gratuity will be added to the bill of parties of six or more
$15 minimum for credit or debit card charges
Checks may be split only once
