LIDIA'S PASTA TASTING TRIOUnlimited Sampling of Chef's Daily Pasta Tasting Menu Served Tableside: 18
CARBONARA ALLA ROMANABucatini Pasta with Guanciale, Burn's Heritage Farm's Egg, Black Pepper and Pecorino: 15
ZITI CON POLPETTINEBaked Ziti Pasta, Fontina Cheese, Tomato Sauce, and Meatballs: 16

GNOCCHIHousemade Potato Dumplings with Braised Duck Ragu: 17
LASAGNASpinach Pasta Layered with Bolognese Sauce and Besciamella: 15

SECONDI

SALMONEGrilled Salmon Fillet with Swiss Chard, Potatoes and Mustard Sauce: 19
COZZEPEI Mussels in a Spicy Tomato Sauce with Grilled Ciabatta: 15
COSTOLETTE DI MANZOBeef Short Ribs Braised in Barolo with Horseradish Gremolata with Mashed Potatoes: 20
OSSO BUCOSlow-Braised Heritage Breed Pork Shank with Mashed Potatoes (GF): 20

MELANZANE ALLA PARMIGIANAEggplant Parmigiana with Burrata, Grana Padano, Tomato and Basil: 15
POLLO AL LIMONEScaloppine of Chicken Breast with Roasted Lemon, Caper and Olive, Sautéed Spinach: 18
FILETTO DI MANZOFilet of Beef Tenderloin with Roasted Potatoes, Tomato and Sautéed Broccoli Rabe: 24

ANTIPASTI

COZZEMussels in Garlic and White Wine Sauce with Zucchini and Toasted Bread Crumbs: 13
FRICOMontasio Cheese Crisp with Shrimp, Scallions, Potatoes, and Leeks (GF): 15
POLIPOGrilled Octopus, Warm Potatoes, Caper, String Beans, Red Onion, Gaeta Olives (GF): 14
POLPETTEHeritage Pork and Beef Meatballs Braised in Tomato with Grilled Ciabatta: 9

ANTIPASTIChef's Selection of Salumi, Cheese, and Seasonal Vegetables: 16
FRITTO MISTOFried Calamari, Shrimp, Seasonal Vegetables and Pomodoro: 14
CRUDO DI MANZOWagyu Beef Tartare and Carpaccio with Grana Padano, Hazelnut and Chive (GF): 14
SCHIACCIATATuscan Flatbread with Preserved Tomatoes, Rosemary, Mozzarella di Bufala and N'duja: 14

INSALATA

CESARELidia's Signature Caesar, Shaved Grana Padano, Focaccia Croutons: 8
INSALATA MISTAMixed Greens, Artichokes, Tomato, Red Onion, Red Wine Vinaigrette (GF): 9

RUCOLAArugula Salad with Gorgonzola, Pears, Walnuts and White Wine Vinaigrette (GF): 9
CAPRESEHeirloom Tomato, Imported Burrata, Basil, and Balsamic Reduction (GF): 14

LIDIA'S PASTA TASTING TRIO

Our Renowned Unlimited, Tableside Service

LIDIA'S PASTA TASTING TRIOUnlimited Sampling of Chef's Daily Pasta Tasting Menu Served Tableside: 23

LIDIA'S PASTA TASTING TRIOThree Course Menu with Caesar Salad and Choice of Dessert: 36

PASTA

LASAGNASpinach Pasta Layered with Bolognese Sauce and Besciamella: 19
GNOCCHIHousemade Potato Dumplings with Braised Duck Ragu: 20
CANNELLONIBaked Pasta with Ricotta, Spinach, and Mushroom Ragu: 18

ZITI CON POLPETTINEBaked Ziti Pasta with Fontina, Tomato Sauce, and Meatballs: 19
SPAGHETTI TRAPANESEBlack and Gold Spaghetti alla Chitarra Tossed in a Tomato and Almond Pesto with Fried Calamari and Shrimp: 20

SECONDI

POLLO AL LIMONEScaloppine of Chicken Breast, Sautéed Spinach, Roasted Lemon, Capers and Cerignola Olive: 24
SALMONEGrilled Salmon Fillet with Roasted Yukon Potatoes, String Beans, Fresh Horseradish, and Mustard Sauce (GF): 28
BISTECCA10oz Fillet of Beef Tenderloin with Broccoli Rabe, Twice Fried Potatoes, and Oven Roasted Tomato: 38
OSSO BUCOSlow Braised Heritage Breed Pork Shank with Summer Vegetables and Barley Risotto: 27

ZUPPA DI PESCETraditional Seafood Soup with Shrimp, Scallops, Mussels, Calamari, Fish Fillets, Sardinian Cous Cous: 26
MELANZANE ALLA PARMIGIANAEggplant Parmigiana with Burrata, Marinara and Basil: 18
SCOTTADITO DI AGNELLOLamb Chops with Rosemary Potatoes, Scafata, Mint Pesto, and Balsamic (GF): 27
ANATRAFoot Prints Farm's Roasted Duck Breast with Grilled Corn, Figs, Cannellini Beans, and Balsamic: 34

CONTORNI

SAUTEED SPINACH, GARLIC, LEMON ZEST: 8
ROASTED YUKON POTATOES AND STRING BEANS: 8
BROCCOLI RABE WITH GARLIC: 8

BARLEY RISOTTO: 8
TWICE FRIED POTATOES: 8
GRILLED CORN AND FIGS: 8

Main

BAKERYSchiacciata, Gnoccho Fritto, Breadsticks and Assorted Breads from our in-house bakery accompanied with Apricot Jam Butter, Strawberry Jam Butter and Crunchy Sugar Butter
DOLCI TABLETiramisu, Biscotti, Torte, Crostate and Other Sweet Indulgences that are Seasonally Available and Prepared by our In-House Pastry Department

ANTIPASTI TABLESample a variety of Traditional Italian Salads, Soups, Fresh Fruit, Cured Meats and other Seasonal Items at the Antipasti Table.

SECONDI

LIDIA'S PASTA TASTING TRIOUnlimited Sampling of Chef's Daily Pasta Tasting Menu-Served Tableside
FRITTATAFrittata with Ricotta, Tomato, Basil, Breakfast Potatoes, Mixed Greens (GF)
LASAGNA BOLOGNESESpinach Pasta Sheets Layered with Bolognese Sauce, Besciamella and Grana Padano
FRICOMontasio Cheese Crisp Filled with Potatoes, Bacon and an Over Easy Egg (GF)
GNOCCHIHousemade Potato Dumplings with Braised Duck Ragu
MELANZANE ALLA PARMIGIANAEggplant Parmigiana with Burrata, Pomodoro and Basil
CANNELLONIBaked Pasta with Ricotta and Spinach Filling, Mushroom Ragu

L'AMERICANOTwo Eggs any Style, Bacon, Luganega Sausage, Breakfast Potatoes, Garlic Toast
ANATRARoast Duck and Potato Hash With Lemon Zabaglione
SALMONEGrilled Salmon Fillet with Mashed Russet Potato, Swiss Chard and Mustard Sauce (GF)
POLLO AL LIMONEScaloppine of Chicken with Roasted Lemon, Caper, Cerignola Olives and Sautéed Spinach
POLIPOGrilled Octopus, Warm Potatoes, Pickled Onion, Capers, Gaeta Olives (GF)
OSSO BUCOHeritage Pork Shank Braised in Tomato, Citrus and Rosemary and Served over Mashed Potatoes (GF)

Dessert Menu

CANNOLO A STRATINapolean Style Cannoli, Ricotta, Dark Chocolate, Candied Orange, and Pistachio: 9
BISCOTTI MISTIA Daily Selection of House-Made Cookies, Candies and Seasonal Confections: 9
SORBETTO E GELATITrio of House-Made Ice Creams and Sorbets: 9

NUTELLA BUDINOChocolate and Hazelnut Custard with Salted Caramel Bananas and Spiced Pecans: 9
TIRAMISUEspresso Soaked Lady Finger Cookies with Mascarpone and Chocolate: 9
CROSTATA DI MELERoasted Apple Crostata with Toasted Almond, Oatmeal Crumble and Vanilla Ice Cream: 9

Specialty Cocktails

ITALIAN PEAR MARTINIPear Infused Boyd & Blair Vodka, Fiorente Elderflower Liquor, Prosecco: 12
BLACK MAPLEBuffalo Trace Bourbon, Local Maple Syrup, Blackberry, Bitters: 12
STRIP DISTRICT CIDERLocal Cider, Maggies Farm Spiced Rum, Orange. Served on the Rocks: 12

VIOLET GIMLETBombay Sapphire Gin, Creme di Violet, Lime, Simple: 12
MITRO-HATTANIBulleit Rye Whiskey, Mirto and Orange Bitters: 12

ENTREES

GRILLED MOZZARELLA SANDWICH WITH FRIES: 7
MACARONI AND CHEESE WITH FONTINA AND BREAD CRUMBS: 7
FRIED CALAMARI WITH MARINARA: 8

SPAGHETTI AND MEATBALLS IN TOMATO SAUCE: 8
GNOCCHI WITH PESTO SAUCE: 8
CHICKEN FETTUCCINE ALFREDO: 10

Menu

LUNCH MENU

INSALATA

ANTIPASTI

PANINI

PASTA

SECONDI

DINNER MENU

ANTIPASTI

INSALATA

LIDIA'S PASTA TASTING TRIO

PASTA

SECONDI

CONTORNI

BRUNCH MENU

BRUNCH

Main

SECONDI

DESSERT

Dessert Menu

COCKTAILS

Specialty Cocktails

CLASSICO

ENTREES