Marotta's

Fried Artichokes

tender artichoke hearts, lightly battered and fried to a golden brown

• 8

Calamari

lightly floured and sauteed with fresh spinach and plum tomatoes

• 10

Bresaola

thinly sliced air cured beef with fresh arugula and shaved parmigiana reggiano

• 12

Mussels

prince edward island mussels steamed with fennel and tomatoes in brodo

• 14

House Salad

baby field greens with seedless cucumbers, grape tomatoes and red onion

• 5

Caesar

romaine hearts tossed with caesar dressing, croutons and parmigiana reggiano cheese

• 10

Arugula Salad

arugula dressed in balsamic vinaigrette, with goat cheese, fresh berries, toasted pine nuts and roasted pearl shallots

• 14

Beet Salad

baby field greens tossed in a blood orange vinaigrette, with roasted beets, candied walnuts and gorgonzola cheese

• 14

Olivia's Pasta

usilli pasta tossed with artichoke hearts and fresh spinach in a lemon cream sauce, served with a field greens salad and crusty italian bread

• 24

Pompeii

penne pasta tossed with roasted eggplant and marinara topped with ricotta cheese

• 24

Puttanesca

spaghetti in a spicy tomato sauce with anchovies, kalamata olives and capers. (anchovies are the heart of this dish - no substitutions)

• 24

Rosetto

gnocchi dumplings with sausage and roasted red peppers in a tomato cream sauce

• 26

Carbonara

penne pasta with proscuitto and baby peas in a parmigiana cream sauce

• 26

Lugano

linguine with smoked salmon, plum tomatoes and spinach in a tomato cream sauce

• 28

Shrimp Gremolata

linguine with gulf shrimp in a lemon, white wine and garlic sauce

• 26

Parmesan

breaded chicken breasts or veal scallopini topped with marinara and mozzarella and baked

• 28

Florentine

sauteed chicken breasts with a spinach and white wine cream sauce

• 28

Picatta

lightly battered chicken breasts in lemon and white wine sauce with capers and artichoke hearts

• 28

Marsala

veal scallopini sauteed in sweet marsala wine with mushrooms and fresh herbs

• 28

Saltimbocca

veal scallopini with prosciutto and sage in a white wine sauce

• 28

Molto Marotta

pesto, artichoke hearts, roasted red peppers, tomatoes, spinach and mozzarella

• 16
• 20

Rustica

sun dried tomato pesto, roasted eggplant, roasted garlic, roasted red peppers and mozzarella

• 16
• 20

Margherita

diced plum tomatoes, fresh mozzarella, basil and extra virgin olive oil

• 16
• 20

Il Greco

kalamata olives, feta cheese, plum tomatoes, red onions, mushrooms and basil

• 16
• 20

Melanzane

roasted eggplant, portabella mushrooms, sun dried tomatoes, red onion, roasted garlic and feta cheese

• 16
• 20

Traditionale

fresh tomato sauce and mozzarella

• 10
• 14

Toppings

pepperoni, sausage, anchovies, mushrooms, green peppers, white onion, red onion, tomatoes, chopped garlic, spinach

• 2
• 3

Specialty Toppings

proscuitto, feta, ricotta, fresh mozzarella, extra cheese, roasted red peppers, basil, kalamata olives, capers, artichoke hearts, portabella mushrooms, roasted garlic, sun dried tomatoes, arugula, roasted eggplant

• 4
• 6

Cheeses

parmigiano reggiano, grana padano, provolone vecchio, ricotta salata, gorgonzola picante, taleggio carozzi, fontina, pecorino romano, goat milk brunet, and pecorino crotonese, asiago fresco

• 12
• 16
• 22

Frutti Di Bosco

short pastry filled with chantilly cream and assorted miniature berries

Tiramisu

mascarpone custard layered with espresso dipped ladyfingers (limited availability)

Gianduia Gelato

chocolate gelato blended with roasted hazelnuts and served with biscotti

Gran Gala Creme Brulee

classic creme brulee infused with gran gala liqueur

Lemon Sorbetto

imported lemon sorbet served in a natural lemon shell