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Explore authentic Italian food | McLean Virginia

                        

 

  RESTAURANT WEEK  JANUARY 30 – FEBRUARY 5, 2017
 LUNCH

$22.00 per person, not including tax and gratuity

 

FIRST COURSE
A choice of:

 

ZUPPA DI GIORNO
Soup of the day

INSALATA DI FINOCCHIO
Fresh fennel, walnuts, fresh lemon and extra virgin olive oil dressing

CROSTINO DI FAGILIO
Assorted garlic bread topped with cannellini beans, Italian sausage and light tomato sauce

 

INSALATA DI POMODORO

 

Sliced Tomatoes, red onion, black olives, in an extra virgin olive oil and fresh basil

 


SECOND COURSE
A Choice of:

 

FLOUNDER
Fresh filet of flounder sautéed in a lobster sauce

FEGATO CON CIPOLLA
Fresh calves liver sautéed with onion, sage and white wine reduction and parley

 

GALLETO ALLA GRIGLIA
Grilled Cornish hen marinated with fresh herbs and olive oil lemon dressing

 

CANNELLONI “CAPRI”
Homemade cannelloni filled with ground veal, chicken, spinach, parmesan, and ricotta cheese served with aurora sauce and mozzarella au-gratin

 

THIRD COURSE
A Choice of:

 

cannoli

or  Crème caramel

 

 

 

 

 

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RESTAURANT WEEK    
JANUARY 30 – FEBRUARY 5 2017
Dinner

$35.00 per person, not including tax and gratuity

FIRST COURSE
A choice of:

 

ZUPPA DI GIORNO
Soup of the day

PROSCIUTO E MOZZARELLA
Ham, mozzarella and tomatoes

MIMOSA

Bibb lettuce, with hard boiled eggs, cherry tomatoes and house dressing

 

MELANZANE RIPIENI

 

Eggplant  stuffed with onion, tomatoes, black olives, raisin, pine nut, basil & parmesan cheese

 



SECOND COURSE
A Choice of
:

 

RAVIOLLONI DI FRUTTI DI MARE
Homemade large ravioli filled with baby scallops, shrimps, tilapia in a tomato sauce

 

VITELLO ALLA PAIARADA
Grilled Veal Scaloppini with extra virgin olive oil



POLLO ALLA MELANZANE
Chicken breast with eggplant, fresh mozzarella in light tomato sauce

PESCE SPADA AL PEPEROSA
Fresh filet of sword fish sautéed with pink pepper corn and Brandy sauce

 

LASAGNA BIANCO DI VEGETARIANE
Homemade pasta layer with spinach, zucchini, shitake mushroom, eggplant, parmesan, gorgonzola, ricotta, mascarpone over a tomato sauce

THIRD COURSE
A choice of
:

crème brulee or tiramisu