FALL-WINTER DINNER MENU 8-31-2017
SALADS ____ morso/tutto
INSALATA AUTUNNO, grilled fall vegetables, mixed greens, red wine vinaigrette /12
INSALATA DI FARRO, lentils, mushrooms, cauliflower, zucchini, butternut squash 14/18
CARCIOFI CRUDI, raw artichokes, fennel, black olives, arugula /16
CARCIOFI ROMANA, Roman-Jewish style artichokes, over fennel salad /16
CAVOLO NERO, crispy kale w/ poached egg, pork belly, pignoli nuts & parmesan dressing /16
POMODORI VERDI, fried green tomatoes, arugula, cucumbers, mozzarella, aged balsamic dressing 14/18
BIETE, roasted red beets w/frisee, arugula candied walnuts, goat cheese fritters, yogurt dressing /16
PASTA _____ morso/tutto
(Imported Artisanal pasta is used in all our dishes)
SPAGHETTI RUSTICA, caramelized onions, tomato sauce, parmesan cheese 17/23
SPAGHETTI CARBONARA, guanciale, (Pork cheeks) onions, eggs, pecorino cheese 18/24
BUCATINI CACIO E PEPE, artisanal pasta w/pecorino cheese, black pepper sauce 18/24
RIGATONI NDUIA, Calabrese sausage, cherry tomatoes, tomato sauce (spicy) 18/24
PAPPARDELLE AL PEPOLINO, ribbon pasta w/cherry tomatoes 18/24
TAGLIOLINI BUTTERA, w/hot & sweet sausage, peas, touch of cream 18/24
FETTUCCINE BOLOGNESE, w/ traditional Bolognese sauce 18/24
SPAGHETTI VONGOLE, w/ clam ragout 20/26
CHICKEN, RABBIT & DUCK ____ morso/tutto
POLPETTE DI POLLO, chicken & ricotta meatballs w/cauliflower ragu 18/28
POLLO MARTINI, chicken, parmesan-crust white-wine, lemon sauce, carrots & string beans /28
POLLETTO MATTONE FRA DIAVOLA, semi boneless Poussin w/panzanella salad
ANATRA, vertically roasted L.I. duck, half portion, served w/roasted pears & kale /30
CONIGLIO ALLA CACCIATORA, rabbit Hunter-style, w/sautéed broccoli rabe 20/30
APPETIZERS _____ morso/tutto
POLPO ALLA GRIGLIA, grilled octopus, w/black olives, fennel, arugula, capers, potatoes roasted cherry tomatoes & red onions 18/24
CALAMARI AL FORNO, fresh squid, dusted w/breadcrumbs, spiced & oven baked 17/23
COZZE AL VINO BIANCO, P.E.I. Mussels, in a white wine sauce, served w/ red peppers & Tuscan fries /18
VONGOLE OREGANATE, breaded clams, roasted & served in half a shell (8 per serving) /20
BEEF, PORK & VEAL ____ morso/tutto
VEAL SCALOPPINE SALTIMBOCCA, w/artichokes, fingerling potatoes, roasted cherry tomatoes, white wine sauce, prosciutto, melted fontina cheese 20/28
STRACOTTO, brisket, braised in Barolo wine & Porcini mushrooms w/ honey roasted Brussels sprouts 20/28
OSSO BUCO, braised veal shank, served w/ saffron & vegetable risotto P.A.
STRACCETTI AI FUNGHI, grilled skirt steak w/sautéed mushrooms & arugula 20/30
BISTECCA ALLA FIORENTINA, rib eye, grilled, sliced & seared w/ EVOO, herbs, garlic & served w/ Tuscan fries & sautéed spinach P.A.
LOMBATA, Berkshire pork chop, wrapped in prosciutto, served w/wild mushrooms /30
FISH & SHELLFISH _____ morso/tutto
SARDINE ALLA GRIGLIA, Portugal sardines, w/fennel, raisins, pignoli nuts & dill 16/24
SALMONE, poached salmon, served w/pickled fennel & radish, mustard dressing 18/28
GRIGLIATA DI MARE MISTA, grilled seafood, tomatoes, basil, shallots, lemon vinaigrette /32
SOGLIOLA, lemon sole, roasted & served zucchini, eggplant, mint fricassee 20/30
PESCATO DEL GIORNO, Fish of the Day P.A.
DAILY SPECIALS morso/tutto
MONDAY : SPAGHETTI & MEATBALLS (M/T) TUESDAY : VEAL PARMIGIANA WEDNESDAY : CANNELLONI AL POMODORO (M/T) THURSDAY : WHOLE ROASTED CHICKEN (SERVES 2) FRIDAY: LOBSTER FRA DIAVOLA SATURDAY: LASAGNA ALLA (M/T) BOLOGNESE SUNDAY: VEAL MILANESE |
CONTORNI, SIDE ORDERS 13
(**Sautéed in Garlic & Olive Oil )
TUSCAN FRIES, ** BROCCOLI RABE, **BRAISED KALE, ** STRING BEANS
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