SPRING DINNER MENU
SALADS morso/tutto
BIETE: roasted beets, frisee, arugula, walnuts, goat cheese fritters, yogurt dressing /16
CAESAR: romaine, anchovies, croutons, parmesan, made a la minute /16
lacinato: baby kale, radicchio trevisano, red grape tomatoes, pecans, asiago cheese /16
CARCIOFI CRUDI: raw artichokes, arugula, parmesan shavings /18
Spinaci: organic spinach, roasted cauliflower,red onions, grape tomatoes, parmigiano reggiano /16
INSALATA SETTE: farro, lentils, chick peas, corn, cauliflower, zucchini, butternut squash /18
Morso salad: radicchio, endive, arugula, cherry tomatoes, red onions, avocado /18
HOT APPETIZERS morso/tutto
POLPO ALLA GRIGLIA: grilled octopus, arugula, roasted cherry tomatoes & red onions /22
CALAMARI AL FORNO: squid, breaded spiced, baked, topped with cherry tomatoes /20
VONGOLE OREGANATE: breaded clams baked in half a shell with arugula (8 per serving) /20
PASTA morso/tutto
(House-made & Imported Artisanal pasta)
SPAGHETTI RUSTICA: with caramelized onions, tomato sauce, parmesan cheese 18/24
RAVIOLI: filled w/spinach & ricotta, brown butter & sage sauce 18/24
FUSILLI: corkscrew pasta, haricots vert, fingerling potatoes, pesto 18/24
MEZZI PACCHERI ALLA NORMA: Italian eggplant, plum tomatoes, Sicilian ricotta salata 18/24
BUCATINI CACIO E PEPE: with pecorino cheese, black pepper sauce 18/24
RIGATONI BUTTERA: with hot & sweet sausage, peas, touch of cream 18/24
Fettuccine Bolognese: with traditional Bolognese sauce 19/25
SPAGHETTI VONGOLE: with clam ragout 20/26
BEEF & VEAL morso/tutto
VEAL SCALOPPINE SALTIMBOCCA: with sautéed spinach & roasted potatoes 20/30
VITELLO PARMIGIANA: veal parmesan with sautéed broccoli rabe /32
TAGLIATA: sliced 21 day dry-aged Black Angus sirloin steak, Tuscan fries & arugula /34
COSTATA DI MANZO: grilled 32oz rib eye,bone in, fingerling potatoes spinach (serves 2) /75
CHICKEN-DUCK-PORK morso/tutto
suprema di pollo: French cut grilled chicken breast, vegetable ratatouille, watercress /27
POLLO MARTINI: parmesan encrusted chicken breast, lemon-white wine sauce with string beans & carrots /28
COTOLETTA DI MAIALE: Berkshire breaded pork chop, panzanella salad /29
ANATRA: vertically roasted L.I. duck, half portion w/roasted pears & spinach /34
FISH morso/tutto
SOGLIOLA: fresh sole, white wine-butter sauce with zucchini, eggplant & mint fricassee 22/32
SALMONE ARROSTO: roasted salmon, with fennel, pears & apples in mustard dressing /30
BRANZINO: seared Mediterranean sea bass, skin on, zucchini ”coulis”, roasted shrimp, oyster mushrooms /36
PESCATO DEL GIORNO: catch of the Day P.A.
CONTORNI, SIDE ORDERS 13
(Sautéed in Garlic & Olive Oil)
**TUSCAN FRIES, **BROCCOLI RABE, **SPINACH, **STRING BEANS
DAILY SPECIALS morso/tutto
MONDAY: SPAGHETTI & MEATBALLS 20/26
TUESDAY: ZUPPA DI PESCE: fish & shellfish stew /34
WEDNESDAY: LOMBATA: double cut Berkshire porkchop, Tuscan fries, spinach, salsa /34
THURSDAY: WHOLE ROASTED CHICKEN: with oven roasted potatoes & sauteed broccoli rabe /52
FRIDAY: LOBSTER FRA DIAVOLA: with spaghetti in a spicy tomato sauce P.A.
SATURDAY: WHOLE FISH: (serves 2) Preparation & Fish special changes weekly P.A
SUNDAY: VEAL MILANESE: with arugula, cherry tomatoes, black olives, red onions & cucumber /34
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