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Our Food Is Made with Love
Antipasti

Caprese

fresh buffalo mozzarella with sliced tomato and fresh basil

Vongole Casino

baked clams on the half shell with casino butter and bacon

Scampi Oreganata

breaded shrimp with lemon, garlic and white wine

Prosciutto e Melone

sliced prosciutto with melon and berries

Vongole Oreganata

baked clams on the half shell breaded with lemon, garlic and white wine
INSALATE

Endive

fresh endive served with lemon and olive oil

Rugola

baby arugula dressed with olive oil and fresh lemon topped with shaved aged parmesan cheese

Caesar Salad

traditional Caesar salad prepared tableside

ZUPPA

Stracciatella Fiorentina chicken broth with Parmesan cheese, spinach and eggs

Tortellini in Brodo

meat tortellini in chicken broth

Zuppa all’ Ortolona

minestrone soup
ZUPPA

Stracciatella Fiorentina

chicken broth with Parmesan cheese, spinach and eggs Tortellini in Brodo

Tortellini in Brodo

meat tortellini in chicken broth

Zuppa all’ Ortolona

minestrone soup
RISOTTO

Frutti di Mare

assorted seafood

Milanese

saffron with white wine

Funghi

assorted wild mushrooms
CARNE

Filetto di Manzo alla Romana

12oz filet of beef with spicy caper sauce

Bistecca alla Grigli a - Market Price

prime aged ny strip

Filetto di Manzo alla Fiorentina

12oz filet of beef with shallots, sage and wine

Rack of Lamb

full rack of lamb topped with a dijon Mustard glaze and lightly breaded served in a Barolo wine sauce
Pasta

Spaghettini Carbonara

pancetta, onions and parmesan cheese

Rigatoni Bolognese

braised veal, lamb and beef in a rich tomato sauce

Cacio Pepe Alfredo

classic alfredo sauce with sweet peas

Tortellini alla Panna

meat tortellini with cream sauce And sweet peas

Linguine alle Vongole

baby clams, olive oil, garlic and crushed red pepper of spicy red sauce

Penne Rigate

original bianco blu marinara sauce topped with ricotta cheese
POLLO

Piccata di Pollo al Limone

double chicken breast sautéed in white wine, butter and lemon

Pollo Parmigianao

Pounded breaded whole European breast served With marinara and topped with imported cheeses

Pollo alla Scarpariello

morsels of chicken sautéed with garlic and white wine

Spezzatino di Pollo alla Romana

morsels of chicken braised in white wine, artichokes, mushrooms and asparagus
PESCE

Scampi alla Francese

jumbo shrimp egg battered with lemon and white wine served with spinach

Sautéed Salmon

dijon mustard sauce onion and capers

Frutti di Mare

shrimp , calamari, clams, mussels sautéed in spicy tomato marinara sauce

Vongole Posillipo

clams on the half shell sautéed in A light marinara sauce

Scampi Oreganata

jumbo shrimp with bread crumb crust Sautéed with white wine, lemon and garlic served with escarole
VITELLO

Piccata di Vitello al Limone

veal sautéed in white wine, butter and lemon

Saltimbocca

veal sautéed with sage and prosciutto

Scaloppine Capriccio

veal sautéed in wine prosciutto, fontina Cheese and mushrooms

Costoletta alla Parmigiana

pounded breaded veal chop, served with marinara and topped with imported cheeses

Vitello alla Zingara

spicy veal braised in white wine and wild mushrooms

Scaloppine alla Romana

veal sautéed with fresh baby artichokes

Scaloppine Pizzaiola

veal sautéed with tomato, mushrooms and peppers

Scaloppine al Marsala

veal sautéed with mushrooms and marsala
CONTORNI

Sautéed Spinach & Garlic

Fried Zucchini

Sautéed Peas with

Onions and Pancetta

Sautéed Asparagus

Steamed Broccoli

Broccoli Rabe

Escarole

Permanent Cocktails: Bianco Blu

Craftsman

1 oz Hennessy V.S.O.P Privilège 1 oz Glenmorangie Quinta Ruban 1 oz Grand Marnier 1/2 oz Fresh Squeezed Lemon Juice Garnish: Orange Twist Procedure: Shake with ice until chilled, fine strain into a cocktail coupe or martini glass, garnish with an orange twist. Glassware: Bulleit Specialty Glass.

Bloody Martini    /    $15

Belvedere, Grand Marnier, Fresh squeezed blood orange Glassware: Martini.

LycheeTini    /    $14

Reyka Vodka, Fresh lychee puree, Grand Marnier, Fresh lemon and lime juice Glassware: Martini.

Mint To Be Gimlet    /    $14

Hendricks Gin, Agave Nectar, Fresh lime juice, muddled mint and cucumber Procedure: In a cocktail shaker muddle the cucumber, mint and agave nectar(5-7 times), fill shaker with ice, then pour lime juice and gin, shake until chilled and strain into a martini glass. Garnish with a spring of mint.

Crush On Bianco Blu    /    $14

Plantation Dark Rum,Bacardi Mango Rum, Fresh lemon and lime juice, pineapple juice, orange juice, muddled fresh blueberries Procedure: Place fresh lemon and lime juice with 5-7 fresh blueberries in a shaker and muddle 5 times,add spiced rum, mango rum, 2 dash of orange and 2 dash of pineapple juice,shake well and strain into Coupe glass, add ice Garnish: with lime wheel Glassware: specialty beige/brown tiki mug

Italian Stallion    /    $15

2 oz Patron Reposado ½ oz Campari ½ oz fresh lime juice ½ oz fresh grapefruit juice ½ oz simple syrup Grapefruit twist for garnish. Procedure: Combine all ingredients into a mixing glass and shake with ice, strain into a chilled coupe(preferred) or martini glass.

Italian Menagea Trois    /    $16

1 ¾ oz Patron Roca Silver ¾ oz Patron Citronage Orange 1 oz Fresh lime juice ¾ oz Agave nectar ½ oz CaposaldoChianti Procedure: Build all ingredients in a shaker, shake

Perfect Patron Margarita    /    $14

1.5 oz Patron Silver 1 oz Patron Citronage Lime 1 oz pineapple juice .5 oz fresh lime juice Garnish: Lime wheel, and pineapple wedge Procedure: Combine Liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a rocks glass and garnish with a lime wheel and pineapple wedge.

Mamma Mia! Call Me an Old Fashioned     /    $14

2 oz Sagamore Rye Whiskey 2 dash Angostura Bitters 1 Sugar Cube or 1 bar spoon of simple syrup Garnish: Orange Twist Procedure: Muddle the sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (If using simple syrup, combine bitters and one bar spoon of syrup.) Add rye or bourbon. Stir.Add one large ice cube, or three or four smaller cubes. Stir until chilled and properly diluted, about 30 seconds. Slip orange twist on the side of the cube.

Bianco Blu    /    $15

Sailor Jerry Spiced Rum, fresh lemon and lime juice, splash of orange juice, splash of pineapple juice, 3 rose pedals , dash of St. Germain Elderflower Liqueur, topped with Caposaldo Prosecco Brut, finished off with a spray of Lavender Procedure: Build in a shaker all ingredients, except for champagne and shake. Top off with champagne and spray of lavender.

Sgroppino     /    $14

1 oz StoliVanilla Vodka 1/3 cup Lemon Sorbet Topp off with Caposaldo Prosecco Brut( approx. 3 oz) Procedure: Build all ingredients in shaker except prosecco, shake and serve in a flute glass. Top off with Caposaldo Prosecco Brut. Garnish with lemon swirl and mint. Glassware: Flute

Bianco Bellini    /    $14

Fresh peach, Grand Marnier, Caposaldo Prosecco

Between the Sheets    /    $15

Ketel One Botanical Vodka Peach & Orange Blossom, Ketel One, Limoncello, Aperol, Orange Juice

Call Me Martell    /    $15

1.5 oz Martell Cognac VSOP Blue Swift .75 oz Fresh Lemon Juice .75 oz Honey syrup Procedure: Build all in a shaker , shake and strain into a chilled Coupe Glass. Glassware: Coupe Garnish: Lemon Twist ** Honey Syrup: Equal parts honey and water

The Boss    /    $15

2 oz Patron Anejo 1 oz Martini Rosso Vermouth .25 oz Rosemary Syrup** 1 dash Angostura Bitter Procedure:Build all ingredients in a shaker, Shake and Strain into a Chilled Coupe Glass. Garnish with Orange twist dropped into the cocktail. Garnish: Orange Twist Glassware: Coupe Glass

*Rosemary syrup

Combine 1 cup pure cane sugar and one cup of water in a sauce pan and bring to a simmer. Add the petals of two sprigs of rosemary and simmer until a predominant rosemary flavor emerges. Strain rosemary from syrup and chill.** This can be substituted with simple syrup, adding rosemary.
Specialty Cocktails: Bianco Blu

Cool Toddy    /    $15

1.5 oz. Bluecoat Barrel-finished Gin .75 oz. Earl Gray Tea/Vanilla-infused Honey .75 oz. Lemon Juice Glass:Martini/Coupe Garnish: Lemon Peel Procedure:Chill glass. Combine ingredients in a mixing tin. Add ice and shake until chilled. Strain into a chilled martini glass. Express lemon peel oils over surface of cocktail, rub peel-side around rim, then place in glass.

Edgewater Socialite    /    $16

1 oz. Redemption Bourbon .75 oz. Amaro Lucano .75 oz. Campari 1 barspoon Port/Madeira Wine Glass:Rocks Garnish: Orange Slice Procedure:Combine ingredients in a mixing glass. Add ice and stir until chilled. Strain into a rocks glass over fresh ice. Slide orange slice down the side of the glass.

Take Me Home    /    $16

2 oz. Smooth Ambler Contradiction Bourbon .5 oz. GRAND MARNIER .25 oz. LazzaroniAmaretto 2 dash Angostura Bitters Glass:Rocks Garnish: Orange Peel Procedure:Combine ingredients in a mixing glass. Add ice and stir until chilled. Strain into a rocks glass over fresh ice. Express orange peel oils over surface of cocktail, rub peel-side around rim, then slide down the side of the glass.

Nostalgic Mule    /    $15

1 oz. Absolut JUICE Apple .75 oz. SkrewballPeanutbutter whiskey .5 oz. Lemon Juice 2 dash Angostura bitters Top w/ Ginger Beer Glass:Highball Garnish: Lemon Wedge Procedure:Build ingredients in a highball glass over ice. Stir to combine.