| Acqua Al 2 Dinner Menu
Antipasti/Appetizers
Coldi/Hot
Parmigiana al Forno
Grilled eggplant baked in our house tomato sauce, mozzarella and parmesan cheese.
Radicchio Rosso al Forno
Red italian cabbage baked in our house tomato sauce then topped with parmesan cheese.
Strozzapreti al Pomodoro
Fresh ricotta cheese and spinach balls hand rolled and baked in our house tomato sauce then topped with parmesan cheese.
Strozzapreti al Radicchio Rosso
Fresh ricotta cheese and spinach balls hand rolled, baked in our house tomato sauce and italian red cabbage then topped with parmesan cheese.
Pizzetta Margherita
A hand tossed pizza topped with our house tomato sauce, fresh basil and Mozzarella.
Freddi/Cold
Assaggio di Primi Our signature dish!
A sampler of five pasta dishes served family style.
Chefs choice. (Two person minimum)
Assaggio di Formaggi
A sampler of four imported cheese with sliced focaccia bread served with organic greens
Antipasto Toscano
An assortment of salami,prosciutto and cheese on a bed of mixed greens
Carpaccio di Bresaola
Thin slices of air dried fillet mignon served on a bed of arugula and topped with sliced parmesan cheese and olive oil.
Carpaccio di Salmone
Sliced smoked salmon on a bed of arugula, garnished with butter curls, green peppercorns, lemon juice and olive oil.
Insalate/Salads/zuppa/soup
Assaggio d’insalate
A sampler of three of our salads.
Minestrone
Vegetable Soup
Insalata della Casa
Organic green salad with tomatoes, carrots and cucumbers tossed in extra virgin olive oil and balsamic vinegar.
Insalata Caprese
Sliced tomato and imported buffalo mozzarella topped with basil and drizzled with olive oil.
Insalata di cuore di palma
Hearts of palm on a bed of organic greens.
Rucola e Pomodori
Arugula, cherry tomatoes and shaved grana
Primi/First Course
Riso/Rice
Riso al Gorgonzola e Martini
Carnaroli rice sauteed in a gorgonzola and vodka sauce.
Riso ai Funghi Porcini
Carnaroli rice with sauteed porcini mushrooms and imported mascarpone cheese.
Pasta
Farfalline alla Zucca
Bowtie pasta with an italian zucchini, garlic and rosemary sauce and a touch of parmesan cheese.
Farfalline ai Funghi Porcini
Bowtie pasta with sauteed porcini mushrooms and imported mascarpone cheese.
Rigatoni alle Melanzane
Tube shaped pasta with a tomato eggplant sauce, mozzarella and parmesan cheese “Martin’s favorite”.
Maccheroni alla Vodka
Penne pasta with a milk and vodka sauce and a touch of tomato sauce.
Fusilli Corti agli Spinaci
Corkscrew pasta with a light spinach and parmesan cheese sauce.
Fusilli Lunghi alla Fiacheraia
Long fusilli pasta with a zesty tomato sauce.
Fusilli Lunghi alla Contadin
Long fusilli pasta with our country style tomato sauce finished with a touch of parmesan cheese.
Fusilli Lunghi al Mascarpone e Funghi
Long fusilli pasta sauteed with porcini mushrooms, mascarpone cheese and a dash tomato sauce.
Fusilli Lunghi ai Pepperoni
Long fusilli pasta with a tomato and bellpepper sauce finished with a touch of cream.
Topini al Gorgonzol
Small potato dumplings(gnocchi) with a light gorgonzola cheese sauce.
Topini al Radicchio Rosso
Small potato dumplings(gnocchi) with our house tomato sauce, italian red cabbage, mascarpone cheese and parmesan cheese.
Cannelloni Mascarpone e Funghi
Cannelloni pasta filled with mascarpone and porcini mushrooms, baked in a bowl with our house tomato sauce and topped with parmesan cheese.
Cannelloni Ricotta e Spinaci
Cannelloni pasta filled with spinach and fresh ricotta, baked in a bowl with our house tomato sauce and topped with parmesan cheese.
A service charge of 18% will be added to parties of six or more.
$2.00 split charge per plate*
Secondi/ Main Entrée
*All entrees are served ala carte, contorni(sides) can be ordered individually or to be shared.
Assaggio di Secondi
A sample platter of three of the following entrees.
Chef’s Choice!
Controfiletto alla griglia
A hand carved New York steak grilled and served on a bed of fresh arugula.
Controfiletto ai Funghi Porcini
A hand carved New York steak sauteed in a porcini mushroom, white wine and garlic sauce.
Filetto all’Aceto Balsamico
A hand carved fillet mignon topped with a balsamic vinegar glaze.
Filetto al Mirtillo
A hand carved fillet mignon topped with a blueberry sauce.
Lombatina di vitella alla griglia
A hand cut veal chop served on a bed of fresh arugula.
Lombatina al pepe verde
A hand cut veal chop topped with a green peppercorn, brandy, dijon mustard and cream sauce.
Petto di Pollo alla Griglia
Grilled chicken breast on a bed of arugula.
Petto di Pollo ai Funghi Porcini
Sauteed chicken breast topped with a porcini mushroom and white wine sauce.
Petto di Pollo al Porto
Sauteed chicken breast with a port wine and light cream sauce.
Tagliata all’Arancio in Focaccia
Grilled New York steak, sliced and served on a bed of arugula on a focaccia bread and topped with an orange glaze.
Tagliata alla Rucola in Focaccia
Grilled sliced New York steak,served on a bed arugula on a focaccia bread topped with sliced parmesan cheese and olive oil.
Contorni/Sides
Vegetali al forno
Potatoes and seasonal vegetables oven roasted with rosemary and olive oil.
Pasta
A side portion of either Fusilli Corti Spinaci or Rigatoni alle Melanzane.
Riso
A side portion of either Riso Gorgonzola or Riso Funghi Porcini
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