A Taste of Little Italy
May 17, 18 & 19, 2011

Menu Additions

Starters

Tomato Basil Bisque 5/8
Orzo and Crabmeat

Baby Arugula Crisp Prosciutto 10
with shaved reggiano, lemon, olive oil, oven dried tomatoes

Main

Crabmeat Ravioli 22
Sage, burnt butter, toasted almonds, spring peas

UCG Lasagna 16
“Best of Little Italy 2010”

UCG Meatballs 3 per
“Best of Little Italy 2009”

Eggplant Parmesan 12
With side of house made linguini

Featured Wine glass/bottle

House Pinot Grigio 6/18

House Chianti 6/18