2017 FALL-WINTER DINNER MENU
SALADS _____ morso/tutto
TRICOLORE, radicchio, endive, arugula, with parmesan cheese shavings, red wine vinaigrette /14
INSALATA DI FARRO, lentils, mushrooms, cauliflower, zucchini, butternut squash /15
CARCIOFI CRUDI, raw artichokes, arugula, parmesan cheese shavings /16
CARCIOFI ROMANA, Roman-Jewish style artichokes, over fennel salad /15
CAVOLETTI, crispy brussels sprouts, fresh fennel, arugula, crumbled feta cheese /16
BIETE, roasted red beets with frisee, arugula candied walnuts, goat cheese fritters, yogurt dressing /15
MELANZANE PARMIGIANA, eggplant parmesan /15
APPETIZERS ____ morso/tutto
POLPO ALLA GRIGLIA, grilled octopus, arugula, roasted cherry tomatoes & red onions 18/24
CALAMARI AL FORNO, fresh squid, dusted with breadcrumbs, spiced & oven baked 16/22
VONGOLE OREGANATE, breaded clams, roasted & served in half a shell (8 per serving) /16
PASTA _____ morso/tutto
(Imported Artisanal pasta is used in all our dishes)
SPAGHETTI RUSTICA, with caramelized onions, tomato sauce, parmesan cheese 16/22
STRACOTTO CON PAPPARDELLE, brisket, braised in Barolo wine with pappardelle 18/24
BUCATINI CACIO E PEPE, with pecorino cheese, black pepper sauce 16/22
RAVIOLI DI SPINACI, spinach & ricotta ravioli with white veal ragu 16/22
TAGLIOLINI BUTTERA, with hot & sweet sausage, peas, touch of cream 16/22
FETTUCCINE BOLOGNESE, with traditional Bolognese sauce 16/22
SPAGHETTI VONGOLE, with clam ragout 18/24
BEEF, PORK & VEAL ___ morso/tutto
VEAL SCALOPPINE SALTIMBOCCA, with sautéed spinach & roasted potatoes 18/26
VITELLA PARMIGIANA, veal parmesan with sautéed broccoli rabe /28
BISTECCHINA, grilled beef paillard, served with Tuscan fried & arugula /26
BISTECCA ALLA FIORENTINA, rib eye, grilled, sliced & seared with EVOO, herbs, garlic & served with Tuscan fries & sautéed spinach P.A.
FISH & SHELLFISH ____ morso/tutto
SARDINE ALLA GRIGLIA, Portugal sardines, with fennel, raisins, pignoli nuts & dill 16/24
SALMONE, poached salmon, served with pickled fennel & radish, mustard dressing 4 18/26
SALMONE ARROSTO, roasted salmon, served with sautéed spinach 18/26
SCAMPI E CAPESANTE, shrimp & scallops, Scampi-style, over tomato sauce & cous-cous /26
PESCATO DEL GIORNO, Fish of the Day P.A.
CHICKEN, RABBIT & DUCK _____morso/tutto
Polpette di Pollo, chicken & ricotta meatballs with cauliflower ragu 16/22
POLLO MARTINI, parmesan encrusted chicken breast, lemon white-wine sauce, string beans & carrots /26
POLLETTO MATTONE, semi- boneless Poussin, oven roasted with panzanella salad /28
ANATRA, vertically roasted L.I. duck, half portion, served with roasted pears & spinach /28
DAILY SPECIALS morso/tutto
MONDAY: SPAGHETTI & MEATBALLS (M/T) TUESDAY: POLLO SCARPARIELLO, with oven roasted potatoes & sautéed spinach WEDNESDAY: LOMBATA, double-cut Berkshire pork chop, grilled, with Tuscan fries, salsa verde THURSDAY: WHOLE ROASTED CHICKEN (SERVES 2), with oven roasted potatoes & sautéed broccoli rabe FRIDAY: LOBSTER FRA DIAVOLA, with spaghetti in a spicy tomato sauce SATURDAY: LASAGNA ALLA BOLOGNESE (M/T) SUNDAY: VEAL MILANESE, arugula, cherry tomatoes, black olives, cucumber |
CONTORNI, SIDE ORDERS 13
(**Sautéed in Garlic & Olive Oil )
TUSCAN FRIES, ** BROCCOLI RABE, ROASTED POTATOES, ** STRING BEANS, **SPINACH
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