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APPETIZERS

Chef's Soup Creation

seasonal soups with the freshest ingredients - 6

Bruschetta

farmers market tomatoes, basil, garlic, extra virgin olive oil, fresh mozzarella blended with a hint of lemon, serviced on peasant bread and drizzled with aged balsamic reduction. - 11

Calamari Fritti

tender baby squid dusted with corn flour, flash fried, served with a duet of zesty marinara sauce and spicy grilled pineapple aioli. - 12

Mediterranean Mussels

atlantic mussels sauteed with spicy chorizo, sweet cherry pepper, garlic, butter, finished with a touch of white wine and fresh basil. - 11

Della Terra Shrimp Cocktail

jumbo gulf shrimp set atop shredded romaine lettuce with our house orange wasabi cocktail sauce and fresh lemons. - 12

Avant Maryland Style Crab Crakes

jumbo lump crab, blended with imperial sauce, pan seared and served with tropical fruit salsa and spicy thai aioli. - 12

Asparagi e Prosciutto

tender asparagus wrapped with prosciutto, topped with sunny side up egg and drizzled with truffle oil. - 10

Grilled Pizzetta

pesto, wild mushroom, sage and fresh mozzarella - 13

roasted garlic oil, brie, asparagus, lemon zest, toasted almonds and black truffle - 14

neapolitan sauce, gorgonzola, beef tenderloin, caramelized onions and mozzarella - 16

Local/Imported Artisan Cheese & Fruit Pairing

the best local cheeses paired with the ripest seasonal fruits. ask for the chefs wine pairing. - MP

SALADS

Winter Splendor

spicy arugula paired with mango ginger stilton cheese, roasted salted pistachio crisp cucumbers and lightly tossed with white balsamic and dijon vinaigrette. - 12

Moody Wedge

wedge of iceberg lettuce topped with our house bleu cheese dressing, crumbled bacon, grape tomatoes, moody blue cheese and sweet red onions. - 12

Insalatta di Caprese

vine ripe tomatoes, fresh mozzarella, roasted garlic and arugula, finished with basil infused extra virgin olive oil - 12

Chefs Locally Inspired Salad Creation

selections local grown greens, vegetables and cheese's, selections vary from week to week, your server will inform you of today's selection. - MP

Cary Street Caesar

crisp romaine lettuce, croutons, aged parmesan, anchovies and tossed with our house made caesar dressing. - 10

ENTREE

Trentino Risotto

wild mushrooms, leeks and fontinella cheese risotto, finished with a touch of cream and a flavorful riesling wine. garnished with zuchini fritti. - 26

Parmesan Bucatini and Meatballs

house made pork and beef meatballs slow cooked in our zesty marinara sauce and served over hollowed spaghetti tossed in parmesan reggiano. - 23

Jumbo Crab Cake Macaroni and Cheese

fontina, aged provolone, swiss and cheddar cheese blended with our signature bechamel and tratolle pasta. topped with one of our golden jumbo lump crab cakes and ritz cracker crumbs. - 29

Idaho Trout

tender trout brushed with butter and grilled to perfection. accompanied by pommeray cream sauce and whiskey mashed fingerling potatoes. - 29

Pistachio Gorgonzola Crusted Salmon

oven roasted atlantic salmon crusted with rich pistachio gorgonzola gremolatta accompanied by scampi style orzo and lemon sage butter sauce. - 31

Statler Duck Breast

seared long island duck breast with huckleberry port wine sauce, roasted pumpkin, almost risotto, and seasonal vegetable. - 29

Dijon and Pretzel Crusted Pork Chop

12 ounce bone in center cut pork chop, basted with dijon mustard, pan seared, served atop parmesan orzo and topped with sweet barbeque mushrooms. - 29

Niagara NY Strip

14 ounce char-broiled ny strip prepared to perfection, served with roasted garlic herb compound butter, fire roasted fingerling potatoes and chefs local vegetable. - 31

Osso Bucco Raviolo

fresh egg pasta speckled with wild mushrooms and filled with slow braised veal osso bucco then sauteed with roasted pearl onions, fresh oregano and wild mushrooms. finished with maderia wine, demi glace and touch of cream. - 28

Seafood Fra Diavlo

fresh shrimp, mussels, calamari and salmon sauteed with garlic, butter, onions, chili flakes, finished with an exotic lemon vodka marinara sauce, served atop fettuccini pasta. - 32

Della Terra Crab Cake Entree

two of our jumbo crab cakes pan seared and served atop himalayan red rice, served with chefs local vegetables - 34

Fire Grilled Veal Chop

lemon and oregano rubbed 14 ounce veal chop paired with goat cheese, potato tart, cranberry madeira demi-glace and seasonal vegetables. - 33

Lemon Caper Grilled Tilapia Filet

lightly grilled tilapia filet, topped with fresh lemon caper butter sauce, sicilian olives, served atop himalayan red rice with chefs local vegetable. - 28

Moody Blue Filet Mignon

8 ounce center cut filet mignon topped with melted moody blue cheese, caramelized onion, roasted garlic, served atop whipped potatoes and chefs local vegetables. - 35