Entrees

• vitello “del chef” 36
  a veal dish of scaloppine, sauteed in light egg batter, topped with red bell peppers, prosciutto, and cheese
• piccata con funghi 36
  scaloppine with mushrooms, capers in butter and lemon sauce
• cotoletta alla griglia 39
  veal chop cooked simply on the grill
• nodino “gran duca’ alba” 40
  sauteed veal chop with mushrooms in a creamy brandy sauce
• saltimbocca alla romana 36
  veal and prosciutto, sage, and white wine
• scaloppine milanese 34
  lightly breaded veal with lemon
• scaloppine parmigiana 35
  sauteed veal with plum tomato, glazed with mozzarella and parmesan
• filetto al pepe 41
  filet steak with green peppercorns, cream liaisoned
• fracosta alla sorrentina 40
  sauteed new york steak served with shallots, oregano, and olives
• bistecca di new york grille’ 40
  new york steak marinated and plainly grilled
• suprema di pollo vesuvio 29
  chicken breast, tomato, fried eggplant, and mozzarella

• pollo alla milanese 28
  lightly breaded, boneless breast of chicken
• pollo allo diavola 34
  whole kosher chicken crisply roasted in pan
• pollo al carciofi 29
  boneless breast of chicken, fresh artichoke hearts, touch of garlic, and wineabove served with piero’s italian salad and fresh vegetables pesce
• pesce fresco market price
  special nightly selections of fresh fish by the chef, based on availability
• scampi “monastero santa chiara”39
  scampi sauteed in garlic, butter, parsley, lemon, and dry vermouth
• “la zuppa di pesce” 47
  specialty of the house – lobster, clams, mussels, shrimp, scallops, calamari, in a light fish broth with a touch of tomato
• aragosta alla griglia market price
  fresh maine lobster broiled, served with melted butter
• aragosta fra diavolo market price
  fresh maine lobster broiled with a piquant tomato sauce