Rock shrimp sautéed with garlic, white wine, herbs, lemon, hot pepper flakes, with a touch of butter.
With arugula, red onions, and cherry tomatoes in a lemon dressing .
Vongole Al Forno
Baked clams topped with seasoned bread crumbs in a white wine reduction.
Rings of fresh tender calamari fried and served with a side of marinara sauce.
Pan-Seared Rock Shrimp with Mussels
Pan-seared in a lemon sauce with garlic and parsley.
Grilled Portobello Mushrooms
Topped with chopped mozzarella salad.
Prosciutto Di Parma
Served over toasted bread with olive oil.
Brasola Con Arugula Arugula
salad with Brasola. Shaved Parmesan cheese with a drizzle of extra virgin olive oil.
Homemade fresh mozzarella, tomatoes, roasted peppers, basil, and extra virgin olive oil.
Crispy mesculin salad with house vinaigrette topped with shaved parmesan cheese.
Crispy romaine tossed with homemade croutons, caesar dressing and, parmesan cheese.
Tri Colore Salad
Arugula, endive and radicchio with balsamic vinaigrette .
Arugula, endive, roasted peppers, mozzarella, sun dried tomatoes, mushrooms, with a house vinaigrette
Cucumbers, tomatoes, green peppers, black olives, and feta cheese in a house dressing.
Tomato basil sauce over spaghetti .
Rigatoni Alla Vodka
Homemade rigatoni with diced onions, peas, and creamy vodka tomato sauce.
Linguine Alle Vongole
Linguine with little neck clams in a red or white sauce .
Capers, olives, anchovies, and garlic in a fresh tomato sauce .
Capellini San Marco
With rock shrimp, calamari, lobster tails, and clams in a light tomato and basil sauce.
Tri Colore Fusilli Bolognese
Meat sauce over tri colore fusilli .
Paglia Fieno Primavera
Homemade straw and hay pasta with broccoli tips, mushrooms, carrots, zucchini, and eggplant.
Artichoke Shrimp Linguine
Homemade linguine served with grilled shrimp, artichokes, roasted garlic, fresh parsley, and olive oil.
Ravioli Al Funghi
Mushroom ravioli with cream truffle sauce and crumbled goat cheese.
With arborio rice, stock, fresh asparagus, and shaved parmesan cheese.
Pollo Al Piacere
Marsala, Piccata, Francese or Parmigiana with a side of capellini.
Pollo Il Castello
Sautéed chicken breast with portobello mushrooms, sun dried tomatoes, and asparagus in a port wine sauce.
Sautéed with garlic, sun dried tomatoes, shiitake mushrooms and rosemary in a balsamic vinegar sauce.
Pollo Mare Tera
With rock shrimp, roasted tomato, green peas, and champagne sauce.
Pollo Payard with Salad
Over tri colore or house salad.
With asparagus, artichoke, and fresh tomato.
Al Piacere Marsala, Francese, Piccata, or Parmigiana with capellini.
Vitello Scallopini Toscano
Topped with prosciutto, asparagus, fontina cheese in a sherry wine demi glace with a touch of tomato.
Vitello Scallopini Bosco
Sautéed with mixed wild mushrooms in a light cognac cream demi glace.
Vitello Scallopini Caprese
Sautéed in extra virgin olive oil, garlic, fresh herbs and tomatoes topped with fresh mozzarella.
Vitello Scallopini Milanese
Breaded with tri colore salad.
Oven roasted Atlantic Salmon served with asparagus and potatoes.
Over saffron risotto.
Red Snapper pan-seared with asparagus and baby carrots in a white wine sauce.
Branzino Al Forno
Oven baked Branzino served with cherry tomatoes and capers in a white wine sauce.
Gamberi Al Piacere
Traditional jumbo shrimp prepared francese, scampi, marinated or fra diavolo served over capellini.
Filetto Di Bue
Broiled filet mignon with fresh thyme, cognac in a merlot wine sauce.
Costoletta Il Castello
Veal chop pan seared with shallots, sage in a port wine reduction.
Grilled Pork Chop
Served with cherry peppers, cipolline, aceto manodori.
Download Lunch Menu