SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change
Antipasti e Primi Piatti
TAVOLOZZA DI ANTIPASTI MERIDIONALI
Array of house made southern Italian antipasto
For one $14.00
For two $19.00
CALZONCINI FRITTI
A trio of mini calzoni stuffed with leeks and mozzarella, beef tenderloin and baccala $12.00
PAN ROASTED MUSSELS
Pan roasted fresh cultivated P.E.I. mussels with Sicilian Marsala and tossed with Italian Bacon and roasted shallots $13.00
COCCIO DI PESCE E LEGUMI
Baby octopus, cuttlefish, clams and chickpeas in a spicy tomato sauce $14.00
GAMBERETTI AGLIOLIO CON BROCCOLI DI RABE
Garlic and oil shrimps over a crostone and broccoli raab $14.00
INSALATA CAPRESE
Fresh housemade mozzarella, vine ripe tomatoes, EVOO, Basil $10.00
Insalate
MISTA
Simply dressed salad of field greens with a citrus vinaigrette $8.00
SPINACH SALAD
Baby spinach with warm goat cheese, roasted beets and pecans, in a honey guava vianigrette $10.00
Pasta
PASTA POMODORO DELLA NONNA
Pasta with a San Marzano tomato sauce in the style of our grandmother $18.00
FUSILLI AVELLINESI AL CARTOCCIO
Artisan made fusilli from Campania, baked in parchment paper with a sauce of onions, pancetta Abruzzese, roasted tomatoes and smoked sweet peppers $23.00
RAVIOLI RIPIENI D’ARAGOSTA
Ravioli of lobster and crab with a mascarpone cherry tomato sauce served with shrimp $25.00
ORECCHIETTE CON SALSSICHIA ABRUZZESE
Orecchiette pasta with aji Amarillo spicy Abruzzese sausage, Izote blossom, cherry tomatoes and green peas $24.00
GNOCCHI DI YUCA AL RAGU’ VERDE STILE SECCO PERUVIANO
Cassava root gnocchi with a slow braised “Chicha de Jora” green lamb ragu and shaved parmesan (Spicy) $24.00
PAPPARDELLE CON FUNGHI PORCINI
Free form cut pappardelle pasta with wild mushrooms, porcini and white truffle oil $25.00
Secondi di Pesce, Pollo e Carne
TONNO CON LA BOMBA PERUVIANA-CALABRESE ORTOPICCANTE
Pan seared tuna served over braised leeks, and crispy potatoes with a sauce of sweet roasted peppers, capers and “Rocoto” (Spicy) $27.00
TROTA ALLA GRIGLIA
Saffron butter brushed grilled trout served with pallares, yellow Peruvian potatoes and wilted greens $26.00
ESPRESSO CRUSTED FILET MIGNON
Espresso crusted filet mignon over roasted sweet potato and sautéed escarole with a vincotto-algarrobina sauce $34.00
PETTO DI POLLO
Pan roasted chicken breast stuffed with homemade mozzarella, spinach and mushrooms, botija olives, served with crispy polenta and slow roasted tomatoes $23.00
COSTOLETTA DI MAIALE CON CANNA DI ZUCCHERO E ROCOTO
Brined double cut pork chop with a sugar cane – rocoto pepper glaze served with a yucca piatella and a sauté of giant Peruvian Corn, spinach and caramelized onions $30.00
SALMONE IN CROSTA DI MACADAMIA
Macadamia crusted Atlantic salmon filet over a herbed risotto cake, Peruvian Asparagus and a Pisco-Incan Goldenberry sauce $27.00
BRAISED SHORTRIBS
Beef shortribs braised in red wine and panca pepper, with pickled fall vegetables and fried yucca tossed with garlic, lime and smoked paprika $32.00
Dessert Menu
CREMA CATALANA
Vanilla custard served with burnt sugar 8
CHOCOLATE SOUFLE CAKE
Warm chocolate souffle cake 9
GUAVANNOLIS
Guava and ricotta mini cannolis with pistachio brittle 6
CHEESECAKE
Mascarpone Cheesecake served with a Port Amarena sauce 8
LIMONCELLO FLUTE
Lemon sorbet with a limoncello swirl 8
WARM APPLE TARTLETT
Warm apple tartlett with a cinnamon creme fraiche and dulce de leche 9
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