DINNER

ANTIPASTI

Carpaccio di Manzo*^

Thin slices of Stock Yard Beef filet mignon, marinated in lemon olive oil, topped with organic baby arugula and all-natural Italian pecorino cheese

  • 17

Calamari Fritti

Fried calamari tossed with sea salt and fresh leeks

  • 16.25

Involtini di Zucchine

Grilled zucchini rolled with roasted tomatoes, bread crumbs and Parmesan cheese

  • 16

Capesante dello Chef

Pan seared sea scallops, served over a pool of pumpkin sauce, topped with fried pumpkin and olive oil

  • 17

Zuppa di Cozze

Black mussels, sautéed in a light spicy tomato sauce, accompanied with Andiamo bread

  • 17

Polenta con Scalogno e Anatra

Fried polenta layered with caramelized shallots and Parmesan cheese topped with crispy duck breast, and balsamic reduction

  • 17.5

INSALATE

Insalata di Finocchio^

Shaved fennel, walnuts and goat cheese, tossed with white truffle oil and lemon

  • 12.00

Insalata di Barbabietola

Baby arugula and roasted beets, tossed with pistachio and gorgonzola cheese in a lime olive oil dressing

  • 12

Insalata di Pere

Fresh pear, organic arugula, crispy prosciutto di Parma and all-natural gluten free gorgonzola cheese in a white balsamic olive oil vinaigrette

  • 12

Insalata Mediterranea

Crispy romaine lettuce with cucumbers, mini heirloom tomatoes, black olives and crumbled feta cheese, tossed in a light spicy red vinegar olive oil

  • 12

PRIMI PIATTI

Fettuccine di Spinaci al Ragu

Homemade spinach fettuccine sautéed in a meat ragu topped with goat cheese

  • 21.5

Risotto del Giorno^

Ask our staff about the risotto of the day

Penne ai gamberi e Caffe

Penne pasta sautéed with roasted shrimps, bay scallops, and sundried tomatoes in a white wine sauce. Finished with Ground Illy Coffee

  • 22

Linguine di Zucchine, plant based^

Strips of zucchini, sautéed with mix bell pepper, mini heirloom tomatoes, carrots, green onions and basil in garlic olive

  • 19

Spaghetti alla Carbonara

Spaghetti sautéed with Guanciale, cream and egg yolk (^), topped with all-natural pecorino

  • 21.5

Linguine ai Frutti di Mare

Linguini sautéed with shrimps, calamari, scallops, clams and black mussels, in a light spicy tomato sauce

  • 23.5

Ravioli di Zucca

Andiamo's famous homemade ravioli with grilled pumpkin and ricotta cheese, sautéed in a nutmeg brown butter sage sauce

  • 21.5

Linguine Luci Johnson^

Wild caught shrimp, cherry tomatoes, mixed mushrooms, organic arugula, and crushed red pepper flakes in a garlic olive oil sauce

  • 22.5

Gnocchi di Patate Dolci

Homemade sweet potatoes gnocchi, sautéed with radicchio and walnuts in a Parmesan cream sauce

  • 21

SECONDI PIATTI

Saltimbocca alla Romana

Veal scaloppini, garnished with Prosciutto di Parma and sage, in a brandy parmesan sauce

  • 29.5

Costoletta di Maiale

Pan roasted pork chop with red apple, and cinnamon sticks in a brandy sauce

  • 28

Tagliata di Manzo

Grilled beef steak and sautéed mushrooms, finished with truffle oil

  • 31.5

Pollo al Forno

Stuffed chicken breast with fontina cheese, wrapped with Italian pancetta

  • 28.5

Anatra all'Uva

Pan roasted duck breast, with grapes and light spicy green chillies in a balsamic black currant reduction

  • 33.5

Halibut

Wild caught salmon fillet, baked “al cartoccio” with clams, cherry tomatoes, lemon zest and basil in olive oil

  • 29.5

CONTORNI