Lunch Menu

 

Small Plates, Soups & Salads

Antipasto Napolitano – 18

Imported cheese, shaved cured meats and marinated vegetables.

Meatballs & Sausage – 16

House-made meatballs, Italian mild sausage and mushrooms in marsala wine sauce.

Meatballs della Nonna – 16

House-made pork & beef meatballs, creamy polenta, pomodoro, Parmigiano-Reggiano and basil.

Anacapri Bruschetta – 6

Our classic bruschetta served over our piccolo roll bread, topped with tomato, olive oil, basil and Parmigiano cheese.

Mussels Possillipo – 20

Roasted garlic, white wine and spicy tomato sauce.

Eggplant Rollatini – 15

Thin sliced eggplant filled with creamy ricotta mixture and topped with tomato sauce and mozzarella cheese.

Stuffed Mushrooms – 15

Italian sausage, mascarpone and Parmigiano cheese.

Pasta e Fagioli Soup – 12

Cannellini beans, pastina, prosciutto bits, roasted garlic and Parmigiano cheese.

Minestrone Soup – 12

Fresh seasoned vegetables and pastina in chunky tomato soup.

Lentil Soup – 12

Tender green lentils, pastina, escarole and prosciutto bits.

⸻

Calamari (Choice of One) – 18

• Fried Calamari – Crispy, tender, mouthwatering.
• Sautéed Calamari – With spicy cherry peppers, garlic and white wine.
• Calamari alla Giuseppe – Fried calamari with chopped fresh tomatoes, onions and a touch of balsamic.

 

⸻

Polpo Carpaccio – 18

Thin slices of octopus, cherry tomatoes, lemon and extra virgin olive oil.

Shrimp Cocktail – 18

Blanched jumbo white shrimp with house cocktail sauce.

Mozzarella Anacapri – 15

Ripe tomatoes, fresh sliced mozzarella, shaved Prosciutto di Parma, marinated artichoke hearts and sun-dried tomatoes.

Burrata – 18

Amarena cherries, basil and aged balsamic.

Salmon & Arugula – 30

Grilled salmon served over baby arugula with tomatoes and onions in lemon vinaigrette.

Caesar Salad – 12

Romaine lettuce, baked house croutons, aged shaved Parmigiano and house dressing.

Anacapri Salad – 14

Lettuce, sun-dried tomatoes, roasted red peppers, mushrooms, Galbani cheese, artichoke hearts, ham and cheese in vinaigrette dressing.

Tuscan Kale Salad – 12

Chopped kale, toasted pine nuts, raisins and shaved Parmigiano cheese in citrus vinaigrette.

Spinach Salad – 12

Baby spinach, caramelized onions, gorgonzola cheese, pancetta and warm balsamic vinegar dressing.

Neptune Salad

• Small – 12
• Large – 22

Cooked calamari, octopus, shrimp and mussels with celery, red onions and roasted red peppers on a bed of lettuce in citrus vinaigrette.

Add-ons

• Add Chicken – 6
• Add Jumbo Shrimp – 5 each
• Add Meatball – 5 each

⸻

Pasta

Pappardelle Caprese – 18

Ribbon-type noodles, diced tomatoes, garlic, basil and fresh chopped mozzarella.

Rigatoni Anacapri – 18

Pink cream sauce with prosciutto bits and onions.

Capellini Primavera – 18

Angel hair pasta, carrots, peas, broccoli and mushrooms in pink cream sauce.

Paccheri ai Pomodorini – 18

Slow-roasted cherry tomatoes and red onions.

Gnocchi Michelangelo – 18

Potato dumplings in white cream sauce with peas and prosciutto.

Fiocchi – 20

Pasta filled with fresh pear and four cheeses (Taleggio, Grana Padana, Ricotta and Robiola) served in a gorgonzola cream sauce.

Spaghetti Napolitani – 18

Tomatoes, basil and Parmigiano cheese.

Ravioli

• Cheese in tomato sauce – 18
• Lobster meat in pink sauce – 24

Bucatini Carbonara – 18

Guanciale, egg yolk, pecorino and white cream sauce.

Lasagna di Carne – 18

Mozzarella, ricotta and Parmigiano layered with red sauce and ground beef.

Tortellini Bolognese – 18

Meat-filled pasta served in creamy meat sauce.

Penne Arrabbiata – 18

Spicy pink cream sauce.

Linguini Marechiara – 35

Shrimp, clams, mussels and calamari in light marinara sauce.

Linguini Malafemmina – 35

Lobster tail, shrimp, clams and mussels in white wine, sautéed garlic and fish broth.

Pasta Add-ons

• Add Sausage – 4
• Add Meatballs – 5
• Add Shrimp – 5
• Add Chicken – 6

⸻

Main Course

Parmigiana

Breaded and baked, topped with melted mozzarella and tomato sauce.

• Eggplant – 18
• Chicken – 24
• Veal – 28
• Shrimp – 28

Marsala

Sautéed mushrooms and onions in marsala wine sauce.

• Chicken – 24
• Veal – 28

Francese

Egg batter, sautéed in lemon juice and white wine.

• Chicken – 24
• Veal – 28
• Shrimp – 28
• Snapper – 32

Fiorentina

Marinated in lemon juice and white wine with fine herbs, pan-seared over sautéed garlic spinach.

• Chicken – 24
• Veal – 28
• Salmon – 30
• Snapper – 32

Chicken Rollatini – 28

Chicken wrapped with mozzarella, prosciutto and Italian sausage in a sherry wine and mushroom sauce.

Pork Ribeye al Gorgonzola – 28

Served over fries with caramelized onions and gorgonzola cheese.

Pork Ribeye Milanese – 28

Pan-fried and topped with arugula and tomato salad.

Salmon – 30

Grilled with asparagus and fresh tomatoes in mustard sauce.

Crispy Roast Duck – 28

Half roasted duck with sautéed onions and red peppers.

Beef Ribeye – 60

16 oz ribeye steak with Barolo wine reduction and fries.

⸻

Contorni (Sides) – 12

Choose one:

• Sautéed Spinach
• Sautéed Broccoli
• Sautéed Mushrooms
• Fries

⸻

Notes

• All pasta dishes are served with a house salad.
• Main courses are served with a house salad and penne pasta with tomato sauce.
• No substitutions.
• Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
• We’re happy to prepare your dish any way you’d like and will do our best to create something special to fit your needs. If you have food allergies, please let your server know.
• Private party and special menus for large groups are available.