A culinary journey , inspired by the traditions of the Bay of Naples, the Sorrento Coast, and the Tyrrhenian Sea the sea where I was born and raised.

This special Restaurant Week menu reflects the flavors, traditions, and memories of my Southern Italian heritage. While there is a subtle touch of international influence, our focus remains on carefully researched ingredients and traditional recipes.

Buon Appetito!

PER INIZIARE…

TRINITÀ

“Le Sirenuse di Positano”

Trinity Carpaccio of marinated thinly sliced Mediterranean octopus,  Ahi tuna & Faroe Island salmon, citrus EVOO fruttato vinaigrette, Limoncello & mint coulis

CARCIOFINO DI STABIA

Grilled tender artichoke hearts, truffle-lemon oil & shavings of semi-aged Pecorino Crotonese

SCAPECE “AUMM AUMM”

Grilled fennel, butternut squash, zucchini & eggplant, lemon-mint vinaigrette & roasted garlic

ANACAPRI

Burratina mozzarella, vine-ripened tomatoes, arugula & hearts of romaine, EVOO & balsamic fig glaze

VELLUTATA DI “PRAIANO”

Southern Italian seafood bisque with shrimp, lobster & crab, a touch of cream & a hint of Cognac

VERA PASTA E FAGIOLI NAPOLETANA

Cannellini & dried red kidney beans, slow-simmered pork rind “cotiche,” peperoncino, light garlic, EVOO & parsley crudo

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LE PORTATE PRINCIPALI

PACCHERI “MARE E MONTI” DI VICO EQUENSE

Fresh Neapolitan large rigatoni, hearty mushrooms, zucchini, baby clams, cherry tomatoes & assorted mixed seafood

GNOCCHI SORRENTINI RIVISITATI

Homemade potato dumplings made with “00” flour from Mulino Caputo, San Marzano plum tomatoes, diced eggplant, fresh Connecticut mozzarella, fresh basil & grated Pecorino cheese

CAVATELLI DEI MONTI LATTARI

Fresh ricotta cavatelli, green peas, beef ragù “Bolognese style” & creamy ricotta impasticciata

POLLETTO SALTIMBOCCA

Tender young chicken breast, pounded & topped with capocollo and fresh sage, finished with a white-wine reduction sauce

BRASATO DI MANZO IRPINO

Slow-braised boneless Angus beef short ribs in Aglianico wine, earthy wild mushrooms & natural au jus

SPIGOLA “SCIUÈ SCIUÈ”

Imported Spanish grilled branzino fillet, Gaeta olives, Pantelleria capers, cherry tomatoes & lemon-white-wine sauce

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IL DOLCE DELLA CASA

TRADITIONAL RICOTTA CHEESECAKE

Traditional Italian ricotta cheesecake with a delicate orange flavor, finished with mixed-berry sauce