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–––– Appetizers, Soups & Salads | Pasta & Side Dishes | Entrées ––––
Primi 
Appetizers
Hot Antipasto "Piccola Venezia" | 15
Shrimp Scampi, Stuffed Mushroom Caps and Baked Clams Oreganata
Crisp Fried Calamari | 13
With a spicy marinara sauce
Salmon Tartare | 12
Capers, celery and a basil/mustard vinaigrette
Pepperoni Ripieni | 12
Bell pepper stuffed with chopped veal and rice and stewed in a light tomato sauce
Grilled Polipo | 16
Grilled octopus served with olive oil and garlic
Mussels | 14
Steamed in a garlic and herb brodetto; Red or White
Portobello con Polenta | 12
Sliced Portobello mushroom sauteed with garlic and white wine, served on a bed of gorgonzola polenta
Prosciutto di Parma | 16
Sliced paper thin, served with seasonal melon or figs and shaved Parmigiano reggiano
Insalate Salads
Mixed Greens | 10
Tricolore | 10
Rucola, radicchio & endive
Insalata “Piccola” | 10
Hearts of iceberg lettuce, garlic & parmigiano
Classic Caesar | 10
With focaccia croutons
Warm Spinach Salad | 10
Mushrooms and crispy bacon
Insalata del Mâitre d' p.a.
Limited only by your imagination
Zuppe Soups
Minestrone della Nonna | 9
A thick vegetable soup with pastina
Tortellini in Brodo | 9
Clear chicken broth with fresh tortellini
Pasta e Fagioli | 9
The classic, hearty soup of pasta and beans
Yota | 9
An Istrian soup of beans and cabbage
Lobster Bisque | 14
with chunks of Maine lobster and focaccia croutons