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Siena Restaurant Review: The intimate dining room is contemporary yet warm and welcoming with its golden brown hues. Starters range from not-so-simple salads to samplings of seafood. Among them find grilled romaine hearts with apple wood bacon, tomatoes, sliced apple and onions finished with a Gorgonzola dressing; and pan-seared sea scallops. Choose from a number of distinctively different wood-fired pizzas for a slightly less formal meal. The Vincenzo is topped with Italian sausage, roasted garlic, mozzarella, scallions, tomato and goat cheese; the Colonna is made with sautéed dandelions, prosciutto, kalamata olives and Gorgonzola. Mains include pastas from tagliatelle with tender grilled shrimp to penne Romano and its chicken morsels, sweet peas, prosciutto, oven-dried tomatoes and a rich Romano cream. For a meatier main, try herb-crusted red snapper il forno with citrus-infused butter. Osso buco, braised and served with fresh tomato, wine and a rich veal stock, makes a good choice, too. Wine lovers can select from traditional Pinot Noir and Merlot to more exotic South American red and the reserve selection---there’s a wine for every taste and budget. Service is attentive.