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Menu
Appetizers
Pasta
Main Course
Dessert
Sandwiches
Brunch
dessert
LE MINESTRE, L’ANTIPASTI, E L’INSALATE
LA MINESTRA DE OGGISeasonal soup of the day
A.Q.
LA MISTICANZASalad of mixed baby lettuce, cherry tomatoes, extra virgin olive oil and balsamic
10.00
L’INSALATA AMERICANA*Traditional south of the border Caesar salad
14.00
L’INSALATA DE SPINACISalad of baby spinach, corn, roasted peppers, shallots and ricotta salata; guanciale vinaigrette
14.00
LI SUPPRI’ AR TELEFONOCrisp fried rice dumplings filled with meat ragout and mozzarella
13.00
BURRATA*With prosciutto di Parma and arugula salad
15.00
LI CROSTINI CO LI FONGHIPolenta cakes topped with sauteed mushrooms and truffle oil
15.00
LI POLPETTINE*Four large home-made Neapolitan style meatballs in spicy marinara with mozzarella, served with grilled bread
15.00
TORTA DI GRANCCHIO*Two fresh Dungeness crab cakes served over a bad of mixed baby greens; topped with balsamic reduction, and side of lemon aioli
26.00
LA FRITO MISTOPlatter of lightly breaded and fried baby squid, prawns and cod fish; served with homemade marinara and lemon
27. 00
L’ANTIPASTO DE OGGIAntipasto of the day
A.Q.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
★ Splitting dishes will be charged $2. 00 fee
pasta
LE PASTE ASCIUTTE E RISOTTO
LI GNOCCHI A LA BOLOGNESEPotato dumplings tossed in a long simmered sauce of meat and tomatoes
23.00
LI RAVIOLI DE RICOTTAHomemade ravioli filled with spinach and ricotta; fresh tomato sauce
24.00
ER LASAGNE DE AMOROMAFlat lasagna noodles layered with Parmigiana, mozzarella, fresh ricotta and all-beef Bolognese sauce
25.00
LI CANNELLONI DE VITELLABaked thin crepes rolled with roasted veal and ricotta; leeks, mushrooms and bechamel sauce
25.00
LE FETTUCCINE DE FRUTTAROLOHome-made fettuccine with asparagus, artichokes, spinach, sweet peas and spring onions
25.00
LE FARFALLETTE DE VILLA BORGHESEBowtie pasta with free range chicken, sweet peas, mushrooms, Parma prosciutto and cream
25.00
PENNE COR SARMONEQuill shaped pasta with smoked salmon, asparagus, spring onions and cream
26.00
RISOTTO CON ASPARAGIRisotto with asparagus, sweet peas, spinach, prosciutto, and Parmigiano
26.00
LE BAVETTE CO LI FRUTTI DE MARE*Linguine with clams, mussels, calamari, shrimp, fresh tomatos and saffron
35.00
LA PASTA ASCIUTTA DE OGGIPasta of the day
A.Q.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
★ Splitting dishes will be charged $2. 00 fee
main
LI SECONDI
ER POLLO ALA PICATTAGrilled free-range chicken breast, topped with lemon, butter and capers sauce served with sauteed vegetables and mashed potatos
30.00
LA COTOLETTA DE POLLO AR PRESCIUTTOBreaded free range chicken breast with mozzarella and Parma prosciutto; sautéed mushrooms
30.00
LE SPUNTATURE DE MAIALEStew of sausages, pork, tomatoes, and vegetables over polenta
34.00
VITELLO A LA PARMIGIANABreaded veal baked with parmigiana, marinara, and mozzarella; served with spaghetti marinara
35.00
ER COSCIO D’ABBACCHIOLamb shank braised with tomatoes, vegetables and red wine; spinach, sautéed vegetables and mashed potatoes
35.00
ER POLLO A LA DIAVOLAHalf free range chicken roasted with garlic, rosemary and lemon; sautéed vegetables and mashed potatoes
36.00
ER PESCE IN UMMIDOHalibut braised with green beans, chard, tomatoes, olives and basil
37.00
ER FILETTO IN CAZZEROLA *Filet mignon sautéed with prosciutto and marsala wine; Yukon potatoes and mushrooms
50.00
ER SECONDO DE OGGIEntrée of the day
A.Q.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
★ Splitting dishes will be charged $2. 00 fee
bread pudding
LI DORCI
LA PAPPINA DE OGGISorbetto or gelato of the day
A.Q.
ER TIRAMESU’ *Lady fingers cookies soaked in rum, espresso and chocolate liqueur layered with a zabaione-mascarpone cream
14.00
ZABAIONE CO LE PERSICHE *Peaches and raspberries parfait with chilled zabaione cream
14.00
LA VOJA DE CIOCCOLATAFlourless chocolate cake with hazelnut gelato
14.00
AFFOGATOTwo scoops of ' The Latest Scoop' vanilla gelato and freshly brewed espresso
14.00
LA COPPA DE AMOROMARum baba, chocolate and pistachio gelato topped with whipped cream and amarena cherries
14.00
CREME BRULEERich custard topped with crisp caramelized sugar
14.00
ER DORCE DE OGGIDessert of the day
A.Q.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
★ Splitting dishes will be charged $2. 00 fee
sandwich
Sandwiches
POLPETTE*Homemade all beef meatballs, and mozzarella; served on a fresh Semifreddi’s sourdough baguette
17. 50
VEGETARIAN SANDWICHEggplant, roasted peppers, mozzarella, tomato pesto, roasted tomato, red onions on challah bun
18. 00
CHICKEN BREASTGrilled free range chicken breast, mozzarella, tomatoes, and onionson ciabatta roll
18. 00
HAMBURGER *Lettuce, tomato, onion, mayonnaise on challah bun. Cheese upon request
18. 50
FRIED ROCK CODLettuce, tomato, and tartar sauce on ciabatta roll
19. 50
STEWED LAMBSlow roasted and braised lamb shank with vegetables
19. 50
SAUSAGE SANDWICHSweet Italian sausages with sautéed spinach on ciabatta roll
19. 50
STEAK SANDWICHRib eye steak, caramelized onions, roasted peppers, and arugula on ciabatta roll
25. 50
All sandwiches served with the choice of either a cup of soup, fries, Caesar salad, or mixed greens salad. Available 11:00am until 3:00pm, daily
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
★ Splitting dishes will be charged $2. 00 fee
BRUNCH
ER PANE A LA FRANCESEFrench toast with apples, raisins, maple syrup and mascarpone
12. 75
LA FRITTATA RURALEItalian style omelette with spinach, mushrooms, leeks and fresh mozzarella
15. 75
LA SARSICCIA DE NOEScrambled eggs topped with a spicy stew of sausages
15. 75
LE OVA A LA INGRESE *Eggs sunny side up topped with fresh mozzarella, Parma prosciutto, thyme and parmigiano reggiano
16. 75
LE OVA A LA FIORENTINA * Toasted bread topped with sautéed spinach, poached eggs and hollandaise sauce
17. 75
Brunch Available Saturdays and Sundays, 11:00am until 2:00pm
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
★ Splitting dishes will be charged $2. 00 fee

360 Park Street, Moraga CA 94556

Call. (925) 377-7662

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Copyright 2015 Amoroma Inc.