| Marinated Warm Mixed olives 5 |
Bruschette Miste 8
Three slices of house made breads with fresh fava beans, cherry tomatoes & roasted zucchini |
Zuppetta di Cozze 9
Mussels with candied garlic, white wine & house made whole wheat bread |
Polpettine di Manzo 10
Angus Beef meatballs on truffled mashed potatoes & gorgonzola cheese sauce |
Sformato di Broccoli 8
Broccoli “sformato” with pecorino romano cheese sauce and crispy red onions |
Mozzarella in Carrozza 10
Italian crispy fried house made mozzarella and bread, anchovy & caper tomato sauce |
Zuppa di Ceci 7/10
Organic Italian chickpea soup with ricotta & goat cheese |
Risotto con Porri e Capesante 17
Carnaroli Risotto with leeks and sautéed bay scallops |
Tagliatelle al Sugo Toscano 16
Fresh tagliatelle pasta with Tuscan style meat sauce |
Cannelloni di Ricotta e Spinaci 16
Cannelloni pasta filled with spinach & ricotta cheese on fresh tomato sauce |
Ravioli di Granchio 21
Crab stuffed ravioli over English pea puree and fried carrots |
Insalata Colorata 7
House pickled broccoli romanesco, baby rainbow carrots, beets, purple potatoes w/ blue cheese dressing |
Iceberg e Ravanelli 9
Iceberg lettuce, radishes, fresh cherry tomatoes, zucchini, hard boiled eggs and provolone |
Little Gem e Prociutto Toscano 9
Little gem lettuce salad, pecorino cheese, walnuts & prosciutto di Parma |
Pick your own dressings for your salads:
Fuji apples puree, lime, marjoram, extra virgin olive oil
Orange, yogurt, tarragon, extra virgin olive oil
Balsamic vinegar, thyme, extra virgin olive oil |
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Cartoccio di Merluzzo e Verdure 19
Alaskan black cod & vegetables cooked in parchment paper with marjoram and thyme |
Pesce stufato 23
Fish stew with local rock cod, Monterey squid, aqua jam clams, prawns, Mediterranean octopus |
Ossobuco e Polenta 22
White braised veal “ossobuco” over white polenta |
Costolette di Maialino con Patate 18
Roasted loin pork chops, sherry vinegar & rosemary potatoes |
Spiedino di Quaglie 24
Roasted skewer of truffled quails stuffed with olives and bread over a bed of escarole |
Bistecca alla Fiorentina 27
16 oz. Florentine style T-bone steak with caper sauce & braised red onions
Served with a small side salad |
Patate al Rosmarino
Rosemary potatoes |
Rape al Miele
Honey roasted turnips |
Spinaci all'’Vvetta
Sautéed spinach & sultanas |
Cavoletti
Brussel sprouts |
Knoxx utilizes organic & natural products from local sources as available.
All our pastas and vegetables are fresh and cooked to order.
