Food Menus
APPETIZERS
SOUP OF THE DAY - 12
SHISHITO PEPPERS - 16
fried, with pecorino romano, sea salt and truffle oil
BUFFALO MOZZARELLA CAPRESE - 15
with tomatoes, roasted peppers and fresh basil, balsamic glaze
EDAMAME - 13
grilled, tossed with tajin and lime
BISTRO CALAMARI - 19
flasb fried, balsamic reduction, hint of cajun spices, tomatoes and scallions
BURRATA - 17
over crostini, fig puree, pears and truffle glaze
SHRIMP ARRABIATTA - 19
rock shrimp, with plum tomato sauce and diced hot cherry peppers
TRUFFLE WINGS - 16
fried, tossed in a truffle oil and pecorino romano
ZUPPA di MUSSELS - 17
in a seafood tomato broth
STEAK TARTARE - 19
with crostini in a chipotle aioli
ZUPPA di CLAMS - 17
in a seafood tomato broth
OYSTERS
1/2 dozen 19 - dozen 35
ENTREES
TRUFFLE GNOCCHI - 31
steak tips, mushrooms, sun dried tomatoes and brandy cream sauce, with shaved reggiano
RIGATONI VODKA - 25
with sauteed pieces of chicken, spinach & vodka sauce
ORECCHIETTE BOLOGNESE - 27
homemade meat sauce with ricotta cheese
CAVATELLI & SHORT RIBS RAGU - 30
natural ragu, peas & carrots topped with reggiano cavatelli pasta served with braised shredded short ribs
CAPELLINI POMODORO - 30
jumbo shrimp & pancetta, in a fresh plum tomato sauce
LINGUINE NERO - 42
squid ink linguine served with baby shrimp & lobster fnished in a pistachio pesto sauce
FRUTTI DI MARE - 38
shrimp, calamari, mussels, clams over linguini in a seafood tomato broth
LOBSTER RAVIOLI - 28
lobster stuffed ravioli in a vodka sauce and crabmeat
CHICKEN MILANESE - 27
thin chicken cutlet, arugula, tomatoes, onions and shaved reggiano & balsamic vinaigrette
*CHICKEN ARCA - 31
breast of chicken with shrimp, sun dried tomatoes mushrooms in a cajun brandy sauce, mashed potatoes
*NEW YORK STRIP - 46
with fingerling potatoes & sauteed spinach in a peppercorn sauce *sizzling option +5
FILET MIGNON - 49
topped with ground mushrooms and gorgonzola cheese with asparagus & mashed potatoes in an espresso sauce
VEAL CHOP BOLOGNESE - 49
pounded thin, breaded pan fried, topping with bolognese sauce & reggiano
SALADS
Add Shrimp - 3.50 Each - Add Grilled Chicken - 12
CAESAR SALAD - 15
romaine, croutons, caesar dressing, shaved reggiano
ARCA SALAD - 15
mixed greens, apples, tomatoes, balsamic vinaigrette and gorgonzola
BEETS & ARUGULA - 16
beets, arugula, almonds, blackberry vinaigrette and goat cheese
PEAR SALAD - 15
arugula, candy pecans, pear vinaigrette and gorgonzola
SIDE DISHES
BROCCOLI RABE - 10
SPINACH - 10
BROCCOLI - 10
ASPARAGUS - 10
MASHED POTATOES - 10
TRUFFLE FRIES - 10
TRUFFLE MUSHROOM RISOTTO - 12
SEAFOOD
*CEDAR PLANK SALMON - 38
crabmeat crusted, with sauteed spinach & honey dijon glaze
BRANZINO - 36
with truffle mushroom risotto & lemon caper sauce
TUNA - 46
wasabi peas encrusted, spinach mashed potatoes, wasabi glaze and hoisin
CHILEAN SEA BASS - 48
served over farro, spinach and cranberries in a corn puree sauce
