Costa Menu

APPETIZERS

§ ◊ BURRATA AND BEET CAPRESE*
Roasted and Pickled Beets, Endive, Balsamic Pearls, Basil Oil

◊ CHOPPED SALAD*
Sherry Vinaigrette, Soppressata, Red Peppers, Olives, Provolone, Cherry Tomatoes, Crispy Chickpeas, Bell Pepper and Red Onion

CAESAR SALAD*
Romaine with House-Made Caesar Dressing, Croutons and Topped with Fresh Grated Parmesan Cheese

MEATBALLS
Pomodoro Sauce, accompanied by a Grilled Crostini, Whipped Ricotta and Garlic Streusel

CALAMARI
Crispy Fried with Cherry Peppers, Served with a Lemon Caper Aioli and Pomodoro Sauce

BEEF CARPACCIO*
Arugula, Lemon Vinaigrette, Capers, Mini Croutons, White Gold Parmesan

PIZZA

◊ MARGHERITA
Classic Margherita with Pomodoro Sauce, Parmesan Cheese, Fresh Mozzarella and Fresh Basil

§ SALSICCIA
Pomodoro Sauce, Sausage, Mozzarella, Green Pepper, and Red Onion

◊ ROASTED VEGETABLE PIZZA
Basil Pesto, Toasted Pinenuts, Ricotta, Locally Sourced Seasonal Veggies

◊ MUSHROOM
White Sauce with Mushrooms, Ricotta, Fontina and Tapped with an Arugula Salad

PEPPERONI
Pomodoro Sauce, Pepperoni and Mozzarella

HOUSE-MADE PASTA

made fresh to order

◊ FETTUCCINE ALFREDO
Served with Roasted Red Peppers and Broccolini

SAUSAGE AND BROCCOLINI CAVATELLI
Broccolini Pesto with Italian Sausage, Cavatelli and Broccolini Florets

LASAGNA ROTOLO
Spinach, Italian Sausage, Mozzarella, Tomato Sauce

SPAGHETTI AND MEATBALLS
Pomodoro Sauce Over House-Made Spaghetti and Meatballs

§ FRA DIAVOLO
Spicy Tomato Sauce Over Fettuccine Accompanied by Mussels, Shrimp, Calamari and Clams

SHRIMP SCAMPI
Garlic Shrimp, Linguini, Scampi Sauce and Broccolini Florets

RIGATONI BOLOGNESE
Fresh Rigatoni Served with House-Made Bolognese, Topped with Parmesan Cheese and Mascarpone

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HOUSE SPECIALS

CHICKEN PARMIGIANA
Crispy Chicken with House-Made Pomodoro Sauce, Fresh Mozzarella, Served with Spaghetti

PORK MARSALA
Lightly Floured Tenderloin, Mushroom and Marsala Cream, Asparagus, Buttered Fettuccine

§ CHICKEN SALTIMBOCCA*
Prosciutto Wrapped Chicken Filled with Pesto and Smoked Mozzarella, Ricotta-Spinach Creamy Polenta, Roasted Tomatoes

◊ MUSHROOM AND SPINACH RAVIOLI
Tomato Fondue, Garlic Streusel, Tempura Kabocha Squash

NY STRIP*
Roasted Fingerling Potatoes and Confit Garlic

SALMON PICCATA*
Lemon Caper Butter, Mashed Potatoes, Roasted Broccolini

TABLE SIDE PREPARATIONS

CACCIO E PEPE
Spaghetti, Parmesan, Pepper, Finished Tableside in a Wheel of Cheese

SIDES

ROASTED MUSHROOMS*

GRILLED ASPARAGUS*

CRISPY PARM POTATOES*

ADD-ONS

GRILLED CHICKEN BREAST*

SHRIMP*

MEATBALL

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* Gluten-Free Preparation Available

§ Signature Item.

◊ Ask Your Server For Vegan/Vegetarian Options.

Thoroughly cooking food of animal origin, including but not limited se beef, eggs, fish, lamb, unpasteurized milk, poultry or shellstock reducer the risk af foodhorne illness. Young children, the elderly and individuals with certain health conditions may be at a higher ruk if these foods are consumed raw or undercooked