Gran Caffe L'Aquila

Choose prosciutto di parma or prosciutto san daniele. Served with parmigiano crostini, olives, and greens.

Prosciutto di Parma in a half tray for 4-6 individuals

Prosicutto San Daniele, in a half tray for 4-6 individuals

Recla P.G.I., smoked then air dried 22 weeks. Served with parmigiano crostini, olives, and greens.

Speck, a smoked and air dried prosciutto in a half tray for 4-6 individuals

Rovagnati P.G.I., artisan ham with pistachio. Served with parmigiano crostini, olives, and greens.

Mortadella Bologna, an artisinal ham with pistacchio in a half tray for 4-6 individuals

Beef Prosciutto served with Arugula, parmigiano, and pomodorini.

Beef prosciutto, the leanest available in a half tray for 4-6 individuals

Tasting of Prosciutto di Parma, Speck, Mortadella, & Bresaola with olives, greens & crostini

A tasting of Prosciutto di Parma, Speck, Mortadella & Bresaola with olives, greens & crostini for 4-6 guests.

FORMAGGI FROM SOUTHERN ITALY CAPRA CAVE AGED CACAIOCAVALLO PECORINO ROMANA

PARMIGIANO-REGGIANO FONTINA GORGONZOLA

Capra, Cave Aged Caciocavallo, Pecorino Romana, Parmigiano Reggiano, Fontina & Gorgonzola all served with strawberry & fig marmalades, grapes & crostini

ALL 6 CHEEESES COVERING ITALY FROM NORTH TO SOUTH

Choice of buffalo mozzarella impoted from Campania or fresh burrata imported from Puglia. Served four different ways.

Choose one of our Classic D.O.P. sandwiches.

Sicilian rice ball, veal & pork ragu, peas, mozzarella, tomato sauce.

P.E.I. Mussels sauteed with garlic, tomato, and peperoncino

PEI MUSSELS in a sauce of tomato, pepperoncino, garlic

Italian eggplant, fresh ricotta, fior di latte mozzarella, and tomato sauce.

6 PORTIONS

Grilled Puglian octopus.

6 PORTION

Aged and lightly smoked mozzarella topped with Prosciutto di Parma

6 PORTION

Semolina crusted calamari, shrimp, zucchini

Mascarpone infused Italian crabcake with cucumber salad.

Italian crab cake infused with fresh herbs & mascarpone (6 cakes)

Choose five ways.

Endive, arugula, radicchio, and lemon vinaigrette.

Baby greens, pear, grapes, dried cherries, pine nuts, caprino goat cheese, and shallot vinaigrette.

Kale, romaine, focaccia, and creamy parmigiano dressing.

Greens, tomato, cucumber, red onion, fresh basil, and crostini

Chilled seafood and salad, shrimp, calamari, scungilli, scallops

Jumbo crab, cucumber fresco, avacado, mango, tomato

Guitar pasta, tomato, Guanciale (Italian bacon) onion, pecorino

Homemade with potato and ricotta, fontina cream, and wild mushrooms.

Potato & Ricotta dumplings, Fontina Crema, Wild Mushrooms Serves 4-6 Guests.

Veal Braciole, Wild Boar Meatballs, and Italian Sausage with Lamb in Tomato Sauce with water and flour Fusilli pasta

Jumbo rigatoni, yellow datterino tomato, garlic, and parmigiano.

Wide ribbon pasta, slow-cooked pork, veal, lamb, and chicken pulled off the bone ragu.

Homemade petite ravioli stuffed with veal, pork, onion, and aromatic herbs topped with a butter, sage, and white truffle sauce.

Petit raviolini filled with veal, pork, onion & herb in a butter and sage sauce

Northern Italian cream sauce, speck, peas, parmigiano

Fresh wild clams, E.V. olive oil, garlic, and parsley.

Clams, mussels, calamari, salmon, monkfish, tomato broth, tagliolini pasta

Fresh monkfish, tomato, garlic, olive and capers, and chitarra.

Fire grilled Scottish salmon and herb crust, on a cedar plank.

FOUR PORTIONS

Pan seared, fresh herbs, sauteed yellow tomato, and extra virgin olive oil.

Homemade pasta tubes filled with fresh shrimp, calamari, monkfish, scallops, ricotta, tomato-besciamella

EIGHT TUBES

Half chicken roasted under a terracotta brick and rosemary potatoes.

FOUR HALF CHICKENS

Veal braciole, tagliatelle, and tomato sugo.

Veal medallions, layered with prosciutto and sage, sauteed in a white wine sauce.

Sweet sausage pan seared with extra virgin olive oil, Orvieto wine, fresh grapes & aromatic herbs. Served with a fennel salad.

Sweet sausage pan seared with extra virgin olive oil, Orvieto wine, fresh grapes & aromatic herbs. Served with a fennel salad.

Sold by the pint. gelato by Italian gelato hampion stefano biasini. stefano has also won The International press world championship & best of philly gelato All gelato made by stefano daily in his lab at 1716 chestnut street.

Lady fingers dipped in espresso liquore, layered with mascarpone cream.

EIGHT SLICES

Sicilian sheeps milk ricotta & candied orange filling.

EIGHT SLICES

Lady fingers, wild berries, marscarpone

Fresh strawberries homemade zabaglione crema

6 SERVINGS

Baked tart, homemade custard, seasonal berries

Brioche bread pudding, nutella, dark chocolate, banana

8 SLICES

8 SLICES

32 OZ

Whole bean signature 12 oz coffee bags.

Artisanal Lemon-Lime Soda

Artisanal Lemon Soda

Artisanal Orange Soda

Artisanal Sicilian Blood Orange Soda

Artisanal Chinotto Soda

Artisanal Aperitivo Drink - consumed before the meal to cleanse the palate.

Artisanal Cola made from all natural Kola beans.

Italian Aperitivo - consumed before the meal to cleanse the palate.

Italian Peach Soda

Artisanal Organic Peach Tea

Artisanal Tonic infused with lemon

Italian Bergamot fruit soda- Tart and delightful

Sparkling Water

Flat Water

The official summer cocktail of Italy. MUST BE 21 TO ORDER!

Campari, Sweet Vermouth, Malfy Gin!~ MUST BE 21 TO ORDER

Grapefruit, Luxardo Bitter, Malfy Gin, Prosecco, Lemon, and a Cynar Float MUST BE 21 TO ORDER

Italian twist on the classic gin and tonic MUST BE 21 TO ORDER!

Peach puree and prosecco MUST BE 21 TO ORDER

Campari, Cinzano 1757 Premium Vermouth, Club Soda, Orange MUST BE 21 TO ORDER

Prosecco, infused with fresh mint & elderflower with a spritz of club soda MUST BE 21 TO ORDER

From the hills of Rome a single vineyard blend of trebbiano and malvasia MUST BE 21 TO ORDER

Premium, Chilled, Sweet & Delicious MUST BE 21 TO ORDER

Deep with dark red fruit MUST BE 21 TO ORDER

Stylish Piemontese Rose features fresh plum and lemon aromas, medium plus body with bright red fruit and a long finish MUST BE 21 TO ORDER

Fruity, velvety smooth and silky with notes of raspberry, strawberry, plum, caramel and mineral MUST BE 21 TO ORDER

Legendary red made on the slopes of an extinct volcano. Forest fruit, mineral and wild flower MUST BE 21 TO ORDER

The King of Red wines! Poetic and delightful! MUST BE 21 TO ORDER

The original Italian Lager MUST BE 21 TO ORDER

Amber lager light bodied with pleasant bitterness MUST BE 21 TO ORDER

Wheat beer flavored with ginger, myrrh & orange peel MUST BE 21 TO ORDER

English style IPA with hints of Brazilian pink peppercorn, brewed in Pescara MUST BE 21 TO ORDER

Imperial stout, hints of Italian chocolate, Piedmont hazelnuts, & house roasted L'Aquila blend coffee MUST BE 21 TO ORDER

Taste of tropical fruits and finishes with enough toasted malt character to balance. MUST BE 21 TO ORDER

The original Italian lager MUST BE 21 TO ORDER

Amber lager

Blonde lager, pleasant flavor profile MUST BE 21 TO ORDER

Pale lager, malt flavor MUST BE 21 TO ORDER

Imperial stout, Gran Caffe L'Aquila Coffee, Italian chocolate & hazelnuts

Double bock, rich malt MUST BE 21 TO ORDER

Choose Prosciutto di Parma or Prosciutto San Daniele. Served with parmigiano crostini, olives, and greens.

Choose one of our Classic D.O.P. sandwiches.

Recla P.G.I., smoked then air dried 22 weeks. Served with parmigiano crostini, olives, and greens.

Rovagnati P.G.I., Artisan Ham with pistachio. Served with parmigiano crostini, olives, and greens.

Arugula, parmigiano, and pomodorini.

Italian cheese board, served with strawberry and fig marmalade, grapes, and crostini, with your choice of three cheeses.

Choice of Buffala Mozzarella from Campania or Burrata (made from fresh mozzarella and cream) from Puglia. Served four different ways.

Sicilian rice ball, veal and pork ragu, peas, mozzarella, and tomato sauce.

PEI mussels sauteed in a tomato, garlic, and pepperoncino sauce.

Italian eggplant, fresh ricotta, fior di latte mozzarella, and tomato sauce.

Grilled Puglian octopus.

Jumbo shrimp and spicy tomato grappa sauce.

Choose five ways.

Mascarpone infused Italian crabcake with cucumber salad

Endive, arugula, radicchio, and lemon vinaigrette.

Tomato, cucumber, red onion, basil, romaine, and E.V. olive oil vinaigrette.

Kale, romaine, focaccia, and creamy parmigiano dressing.

Baby greens, pear, grapes, dried cherries, pine nuts, caprino (goat) cheese, and shallot vinaigrette.

Ditalini pasta and crostino.

Homemade with potato and ricotta, taleggio cream, and wild mushrooms.

Jumbo rigatoni, yellow datterino tomato, garlic, and parmigiano.

Wide ribbon pasta, slow cooked pork, veal, lamb, and chicken (pulled off the bone) ragu.

Slow cooked octopus in tomato herb sauce with jumbo rigatoni.

Homemade petite ravioli stuffed with veal, pork, onion, and aromatic herbs topped with a butter, sage, and white truffle sauce

Authentic Italian sunday sauce of Riccardo Longo's family featuring slow-cooked tomato sauce infused with wild boar meatballs, veal braciole, sausage and lamb. Served with homemade flour and water fusilli cellentani pasta.

Fresh wild clams, E.V. olive oil, garlic, and parsley.

Fresh monkfish, tomato, garlic, olive and capers, and chitarra.

Fire grilled Scottish salmon and herb crust, on a cedar plank.

Pan seared, fresh herbs, sauteed yellow tomato, and extra virgin olive oil.

Half chicken roasted under a terracotta brick and rosemary potatoes.

Veal braciole, tagliatelle, and tomato sugo.

Veal medallions, layered with prosciutto and sage, sauteed in a white wine sauce.

Duck breast flambee, Grand Marnier and blood orange sauce, potatoes, and asparagus.

1 pint.

Espresso, ladyfingers, and mascarpone crema.

Ladyfingers, wild berries, and mascarpone crema.

Sicilian sheeps milk ricotta and candied orange filling.

Nutella and banana brioche bread pudding.

Cooked cream with espresso, Italian chocolate, and a touch of sambucca.

Creamy ricotta cheesecake.

Fresh baked tart filled with homemade custard and topped with seasonal berries.

Rich caramel custard.

Choose from a variety of options.

Whole bean signature coffee bags.

Classic fresh baked Italian croissant.

Fresh baked Italian croissant filled with nutella.

Fresh baked Italian croissant infused with toasted almonds.

Fresh baked croissant filled with fior di latte and prosciutto di Parma.

Italian egg and parmigiano omelet on fresh baked croissant.

Fresh baked Italian cinnamon bun.

Italian sweet bread.

Half dozen per order. Petite Tuscan-style biscotti.

By the half dozen.

3 cookies.

96 oz. Includes cups, stirrers, milk, and sugar.

1 pint.

Espresso, ladyfingers, and mascarpone crema.

Ladyfingers, wild berries, and mascarpone crema.

Sicilian sheeps milk ricotta and candied orange filling.

Nutella and banana brioche bread pudding.

Cooked cream with espresso, Italian chocolate, and a touch of sambucca.

Creamy ricotta cheesecake.

Fresh baked tart filled with homemade custard and topped with seasonal berries.

Wide ribbon pasta, slow cooked pork, veal, lamb, and chicken (pulled off the bone) ragu.

Homemade with potato, and ricotta, taleggio cream, and wild mushrooms.

Fresh wild clams, e.v. olive oil, garlic, and parsley.

Choice of buffala mozzarella from campania or burrata (made from fresh mozzarella and cream) from puglia. Served four different ways.

Fire grilled scottish salmon, and herb crust, on a cedar plank.

Homemade petite ravioli stuffed with veal, pork, onion, and aromatic herbs topped with a butter, sage, and white truffle sauce.

Choose five ways.

Espresso, ladyfingers, mascarpone crema.

Italian eggplant, fresh ricotta, fior di latte mozzarella, and tomato sauce.

Endive, arugula, radicchio, and lemon vinaigrette.

Tomato, cucumber, red onion, basil, romaine, and e.v. olive oil vinaigrette.

Kale, romaine, focaccia, and creamy parmigiano dressing.

Baby greens, pear, grapes, dried cherries, pine nuts, caprino (goat) cheese, and shallot vinaigrette.

Ditalini pasta and crostino.

Choose prosciutto di Parma or prosciutto san daniele. Served with parmigiano crostini, olives, and greens.

Choose one of our classic d.o.p. sandwiches.

Recla P.G.I., smoked then air dried 22 weeks. Served with parmigiano crostini, olives, and greens.

Rovagnati P.G.I., Artisan Ham with pistachio. Served with parmigiano crostini, olives, and greens.

Arugula, parmigiano, and pomodorini.

Italian cheese board, served with strawberry, and fig marmalade, grapes, and crostini, with your choice of three cheeses.

Aged mozzarella topped with Prosciutto di Parma.

Choice of buffala mozzarella from campania or burrata (made from fresh mozzarella and cream) from puglia. Served four different ways.

Fresh mussels, garlic, white wine, fennel, and black pepper.

Sicilian rice ball, veal, and pork ragu, peas, mozzarella, and tomato sauce.

Grilled puglian octopus.

Italian eggplant, fresh ricotta, fior di latte mozzarella, and tomato sauce.

Choose five ways.

Mascarpone infused Italian crabcake with cucumber salad.

Jumbo rigatoni, yellow datterino tomato, garlic, and parmigiano.

Homemade with potato, and ricotta, taleggio cream, and wild mushrooms.

slow cooked octopus in tomato herb sauce served with jumbo rigatoni.

Wide ribbon pasta, slow cooked pork, veal, lamb, and chicken (pulled off the bone) ragu.

Veal braciole, wild boar meatballs, sausage, and lamb in a tomato sauce with bucatini pasta.

Homemade petite ravioli stuffed with veal, pork, onion, and aromatic herbs topped with a butter, sage, and white truffle sauce.

Fresh wild clams, e.v. olive oil, garlic, and parsley.

Fire grilled scottish salmon, and herb crust, on a cedar plank.

Fresh monkfish, tomato, garlic, olive, and capers and chitarra.

Pan seared, fresh herbs, sautéed yellow tomato and extra virgin olive oil.

Half chicken roasted under a terracotta brick and rosemary potatoes.

Veal braciole, tagliatelle, and tomato sugo.

Veal medallions, layered with prosciutto and sage, sautéed in a white wine sauce.

Duck breast flambee, grand marnier, and blood orange sauce, potatoes, and asparagus.

Imported pistachio from mount etna.

Fiore di latte gelato infused with amarena cherries from Italy.

Dark chocolate and milk chocolate imported from torino infused with hazelnuts from the langhe.

Chocolate imported from torino made into a creamy gelato.

Sorbet of fresh peach and mango.

House roasted l'aquila blend coffee.

Whole milk gelato.

Caramel custard.

Homemade caramel infused with Sicilian sea salt.

Ladyfingers, wild berries, mascarpone crema.

Espresso, ladyfingers, mascarpone crema.

Nutella and banana brioche bread pudding.

Sicilian sheeps ricotta and candied fruit filling.

Cooked cream with espresso, Italian chocolate, a touch of sambucca.

Creamy ricotta cheesecake.

Fresh baked tart filled with homemade custard and topped with seasonal berries.

Rich caramel custard.

Homemade with potato and ricotta, taleggio cream and wild mushrooms.

Homemade petite ravioli stuffed with veal, pork, onion and aromatic herbs topped with a butter, sage and white truffle sauce.

Wide ribbon pasta, slow cooked pork, veal, lamb and chicken pulled off the bone ragu.

Jumbo rigatoni, yellow datterino tomato, garlic and Parmigiano.

Crab, tomato, brandy, garlic and parsley.

1/2 chicken roasted under a terracotta brick and rosemary potatoes.

Duck breast flambee, grand marnier and blood orange sauce, potatoes and asparagus.

Veal braciole, tagliatelle and tomato sugo.

Veal medallions, layered with prosciutto and sage, sauteed in a white wine sauce.

Ladyfingers dipped in espresso liquor, layered with mascarpone cream.

Sicilian sheep's milk ricotta and candied orange filling.

Wild berry accent.

Endive, arugula, radicchio and lemon vinaigrette.

Tomato, cucumber, red onion, basil, romaine and extra virgin olive oil vinaigrette.

Kale, romaine, focaccia and creamy Parmigiano dressing.

Baby greens, peat, grapes, dried cherries, pine nuts, caprino goat cheese and shallot vinaigrette.

Ditalini pasta and crostino.

Choose prosciutto di Parma or prosciutto San Daniele. Served with parmigiano crostini, olives and greens.

Recla P.G.I., smoked then air dried 22 weeks. Served with Parmigiano crostini, olives and greens.

Rovagnati P.G.I., Artisan ham with pistachio. Served with Parmigano crostini, olives and greens.

Italian cheese board, served with strawberry and fig marmalade, grapes and crostini, with your choice of 3 cheeses.

Choice of buffalo mozzarella from campania or burrata made from fresh mozzarella and cream from puglia. Served 4 different ways.

Arugula, Parmigiano and pomodorini.

Sicilian rice ball, veal and pork ragu, peas, mozzarella and tomato sauce.

Fresh mussels, garlic, white wine, fennel and black pepper.

Italian eggplant, fresh ricotta, fior di latte mozzarella and tomato sauce.

Jumbo shrimp and spicy tomato grappa sauce.

Served chef's 5 different ways.

Mascarpone infused Italian crabcake with cucumber salad.

Grilled Puglian octopus.

Fresh wild clams, E.V. olive oil, garlic, and parsley.

Fresh monkfish, tomato, garlic, olive and capers, and chitarra.

Fire grilled Scottish salmon and herb crust, on a cedar plank

Pan seared, fresh herbs, sauteed yellow tomato, and extra virgin olive oil.

Sauteed long hots served with garlic and extra virgin rubbed bread.

Wild boar and long hot pepper meatballs and tomato sugo.

Pistacchio : imported pistacchio from Mount Etna in Sicily. Sold by the pint. Gelato By Italian Gelato Champion Stefano Biasini. Stefano has also won The International Press World Championship & Best of Philly Gelato! All Gelato made by Stefano daily in his lab at 1716 Chestnut Street.

Fiore di latte gelato infused with Amarena sour cherries imported from Italy. Sold by the pint. Gelato By Italian Gelato Champion Stefano Biasini. Stefano has also won The International Press World Championship & Best of Philly Gelato! All Gelato made by Stefano daily in his lab at 1716 Chestnut Street.

Dark chocolate and milk chocolate imported from Torino infused with hazelnuts from the Langhe. Sold by the pint. Gelato By Italian Gelato Champion Stefano Biasini. Stefano has also won The International Press World Championship & Best of Philly Gelato! All Gelato made by Stefano daily in his lab at 1716 Chestnut Street.

Milk chocolate imported from Torino made into creamy gelato. Sold by the pint. Gelato By Italian Gelato Champion Stefano Biasini. Stefano has also won The International Press World Championship & Best of Philly Gelato! All Gelato made by Stefano daily in his lab at 1716 Chestnut Street.

Sorbet of fresh peach and fresh mango. Sold by the pint. Gelato By Italian Gelato Champion Stefano Biasini. Stefano has also won The International Press World Championship & Best of Philly Gelato! All Gelato made by Stefano daily in his lab at 1716 Chestnut Street.

House roasted L'aquila blend coffee. Sold by the pint. Gelato By Italian Gelato Champion Stefano Biasini. Stefano has also won The International Press World Championship & Best of Philly Gelato! All Gelato made by Stefano daily in his lab at 1716 Chestnut Street.

Caramel custard. Sold by the pint. Gelato By Italian Gelato Champion Stefano Biasini. Stefano has also won The International Press World Championship & Best of Philly Gelato! All Gelato made by Stefano daily in his lab at 1716 Chestnut Street.

Whole milk gelato. Sold by the pint. Gelato By Italian Gelato Champion Stefano Biasini. Stefano has also won The International Press World Championship & Best of Philly Gelato! All Gelato made by Stefano daily in his lab at 1716 Chestnut Street.

12 oz bag of a robust high coffee Southern Italian dark roast blend with hints of apricot jam, melt and cocoa.

12 oz bag of our signature medium dark roast blend with notes of dried plum and pan dolce featuring a dark chocolate finish.

12 oz bag of an elegant Northern Italian medium roast blend featuring floral notes, vanilla, almond and peach.

12 oz bag of of a sensual and complex medium dark roast blend with notes of frutti di bosco, hazelnut and milk chocolate.