We offer a dinner and a bistro menu here on TheProvidenceLife.com for a desert and other menu items please click our website link.

Antipasti

Pappa al Pomodoro - $5Traditional Tuscan tomato and bread soup.

Pasta e Fagioli, Bianco - $5Cannellini beans in a silky white sauce with fresh basil, garlic, Parmigiano-Reggiano cheese and ditalini pasta.

Funghi Portabello ai Ferri - $9Large grilled portabello mushroom caps baked with goat cheese, caramelized onions, roasted peppers and crispy pancetta wheels.

Crostini con Funghi - $9Two pan-fried, egg-battered crostini baked with Parmigiano-Reggiano cheeseand topped with a wild mushroom & brandy cream sauce. Finished with truffle oil.  

Calamari all’ Aceto Balsamico - $9Fried native calamari tossed with fresh basil, hot cherry pepper rings, diced tomatoes and a balsamic vinegar reduction.

Calamari Fritti - $7Classic fried native calamari served with hot cherry pepper rings and a side of San Marzano marinara sauce. 

Cozze e Vongole Stufate di Livorno - $10Fresh baby blue mussels and littlenecks steeped in a plum tomato, diced vegetable & garlic wine broth. Served over a thick grilled Tuscan crostini.

Involtini di Melanzane - $8Pan-fried eggplant rolled with Prosciutto di Parma and herbed ricotta cheese then oven-baked with San Marzano marinara sauce.

Antipasti della Casa (per due) - $16Chef’s selection of assorted house antipasti.

Pizza ai Ferri (Wood-Grilled Pizza)

Margherita - Tomato, Fresh Mozzarella & Fresh Herbs - $10

Alla Vodka - Spicy Pink Vodka Sauce, Chicken, Fresh Mozzarella, Gorgonzola & Eggplant - $13

Prosciutto e Ruchetta - Prosciutto, Wild Arugula, Basil, Fresh Mozzarella & Tomato - $14

Funghi Trifolati- Sautéed Wild Mushrooms, Cipollini Onions, Goat Cheese & Olive Oil - $13

InsalateCaprese - $10Sliced vine ripe yellow and red tomatoes stacked with fresh mozzarella cheese, basil and baby arugula. Topped with crumbled gorgonzola cheese and a balsamic reduction.

PastaGnocchi di Patate - $16Handmade potato and ricotta dumplings tossed with an arugula & spinach pesto, wood-grilled yellow tomatoes and Mascarpone cheese. Topped with shaved Parmigiano-Reggiano cheese.

Pennette della Casa - $13Prepared either Alla Romana in an alfredo sauce with prosciutto and tender baby peas orAlla Vodka in a spicy (mildly hot) pink vodka sauce. Topped with shaved Parmigiano-Reggiano cheese.Available with wood-grilled chicken breast $16Available with 3 jumbo wood-grilled shrimp $19

Tagliatelle alla Bolognese - $17Delicate golden egg noodles tossed with a truly classic Bolognese sauce made with Prosciutto di Parma, pork, pancetta, sirloin, diced vegetables, tomatoes and a touch of cream.

Frutti di Mare - $19Shrimp, littlenecks, ocean scallops, white fish and swordfish sautéed in a red clam sauce.Served over a bed of al dente conch shaped pasta.

Pollo e Maiale Pollo al Rosmarino - $17Two semi-boneless chicken breasts marinated in a rosemary, garlic and lemon rub,wood-grilled and finished in the oven with roasted tomatoes, garlic, butter and wine.

Pollo al Diavolo - $16Two semi-boneless chicken breasts wood-grilled with a crushed red pepper and fresh herb rub.Oven-finished with olive oil, fresh herbs and white wine.

Pollo alla Milanese - $14Extra thin chicken cutlets breaded with Tuscan crumbs and pan-fried in olive oil. Served with lemon wedges and San Marzano marinara sauce.

Maiale con Pere - $19Pork tenderloin marinated in garlic and amaretto, wood-grilled andtopped with a pear, almond, brown sugar and amaretto glaze.

Cesare - $7Romaine lettuce tossed in a homemade lemon Caesar dressing with croutons and Parmigiano-Reggiano cheese.

Ruchetta - $8Wild arugula, sliced oranges, goat cheeese, vine ripe tomatoes, toasted pignoli nuts and a lemonvinaigrette dressing. Garnished withParmigiano-Reggiano cheese.

Patatine Fritte - $3/$6Shoestring sweet potato fries

Pisseli e Prosciutto - $4/$7Tender baby peas sautéed with Prosciutto di Parma.

CarniSaltimbocca - $19Veal scaloppine pan-sautéed with Prosciutto di Parma, fresh sage, garlic, white wine and a veal demi-glaze.

Scaloppine di Vitello Limone - $19Veal scaloppine dredged in egg batter and pan-sautéed in a lemon, caper and white wine sauce.Prepared with chicken - $17

Scaloppine di Vitello Toscana - $20Veal scaloppine pan-sautéed with fresh mozzarella, San Marzano tomatoes, white wine, roasted garlic, artichoke hearts and veal stock.  

Costoletta di Vitello - $2916oz. wood-grilled veal chop finished with a Crimini mushroom, sherry and veal demi-glaze.  

Bistecca Pepperonata - $19Sirloin skirt steak marinated in Chianti wine, balsamic vinegar and coarse black pepper, grilled over hardwood charcoal and finished with a spicy marinade reduction.

Manzo di Giuseppe - $2916oz. Choice Black Angus center cut sirloin strip steak rubbed with sea salt and grilled over hardwood charcoal. Drizzled with extra fine Tuscan olive oil and fresh lemon juice.Served with roasted garlic and a side of warm gorgonzola cream sauce.

Joey Piccolo (12 oz.) - $24

Pesce Aragosta Ciopino - $25Native lobster

(in shell), shrimp, littlenecks, baby mussels, swordfish and calamari stewed in a spicy (mildly hot) tomato & vegetable broth.

Pesce Spada alla Griglia - $21Thick center cut domestic swordfish grilled over hardwood charcoal and drenched with a caper, roasted yellow tomato, lemon and butter sauce.

Branzino - $26Pan-seared Chilean sea bass fillet finished with ocean scallops and a creamy scallion sauce.

Gamberi con Timo - $19Four jumbo butterflied shrimp sautéed with garlic, vegetable puree and fresh thyme leaves. Served over a bed of creamy Parmigiano-Reggiano risotto.

Contorni (sides)All sides are available for 2 or 4

personsRisotto Bianco - $4/$7Slow-cooked Arborio rice folded with Parmigiano-Reggiano cheese and cream.An 18% gratuity will be added to parties of 8 or more.We are not responsible for meats ordered well done.

Cime di Rapa - $4/$7Sautéed tender broccoli rabeMelanzane alla Parmigiana - $5/$8Oven-baked eggplant parmesan