Recently returned to Casa Di Amici. Hot crispy Italian bread and herberd olive oil were placed on the table when we sat down. Appetizers were: calamari fritta with frisee, Calamata olives and toasted almonds with a lemon vinaigrette; broccoli rabe with extra garlic; and an arulula , basil, roasted peppers and crispy goat cheese salad. Entrees were:prosciutto and sage wrapped veal scaloppine; braised lamb shank and a special of halibut over polenta. As always the dinner was delicious. We were very full and shared homemade gelato and sorbet for dessert. BYO