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| Crema di zucca 8 Creamy butternut squash soup, curry scented, topped with warmed goat cheese galette and toasted pignoli. |
| Zuppa di piselli 8 English split pea soup with cajun grilled baby shrimp. |
| Zuppa di escarole e fagioli 7 Escarole chiffonade and cannellini bean soup with garlic crostino. |
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| Ravioli di formaggio con salsa di Marsala 17 Italianissimo's ultimate cheese ravioli with sliced grilled chicken and slivered portobello tossed in a Marsala deglazed mushroom fond brun with a touch of cream. |
| Cavatelli con carciofi e arugola 17 Cavatelli tossed in saffron traced white wine sauce with garlic scented baby artichoke hearts, diced tomato concasse, and fresh peppery arugola. |
| Pappardelle bolognese 17 Pappardelle (a wide fettuccine) in a hearty beef bolognese with a touch of cream. |
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| Costolette d'agnello 31 Double cut, open flame grilled, rack of New Zealand Lamb basted with honey and thyme, aside garlic mashed potatoes and drizzled with natural lamb jus. |
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| Bass crostato spezie Luisiane 34 Piquant Louisiana spiced mignon of Chilean sea bass vailed with a sweet crab and corn cream. |
| Salmone ripieno di capesante tartufata 32 Hand shucked Carolina scallops, wilted spinach and creamy brie stuffed wild Atlantic salmon filet served over truffled sweet corn emulsion. |
| Tonno avvolto con prosciutto 30 Seared Parma prosciutto wrapped Yellowfin tuna steak atop a Port wine reduction. |
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|
| Crema di zucca 7 Creamy butternut squash soup, curry scented, topped with warmed goat cheese galette and toasted pignoli. |
| Zuppa di piselli 7 English split pea soup with cajun grilled baby shrimp. |
| Zuppa di escarole e fagioli 6 Escarole chiffonade and cannellini bean soup with garlic crostino. |
|
| Ravioli di formaggio con salsa di Marsala 15 Italianissimo's ultimate cheese ravioli with sliced grilled chicken and slivered portobello tossed in a Marsala deglazed mushroom fond brun with a touch of cream. |
| Cavatelli con carciofi e arugola 15 Cavatelli tossed in saffron traced white wine sauce with garlic scented baby artichoke hearts, diced tomato concasse, and fresh peppery arugola. |
| Pappardelle bolognese 16 Pappardelle (a wide fettuccine) in a hearty beef bolognese with a touch of cream. |
|
| Costolette d'agnello 25 Double cut, open flame grilled, rack of New Zealand Lamb basted with honey and thyme, aside garlic mashed potatoes and drizzled with natural lamb jus. |
|
| Bass crostato spezie Luisiane 25 Piquant Louisiana spiced mignon of Chilean sea bass vailed with a sweet crab and corn cream. |
| Salmone ripieno di capesante tartufata 22 Hand shucked Carolina scallops, wilted spinach and creamy brie stuffed wild Atlantic salmon filet served over truffled sweet corn emulsion. |
| Tonno avvolto con prosciutto 20 Seared Parma prosciutto wrapped Yellowfin tuna steak atop a Port wine reduction. |
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