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Trattoria on Pearl Dinner Menu
Piccoli Piatti
Antipasto misto (serves two) 14
House assortment of fresh appetizers
Bruschetta alla romana 5
Diced tomatoes, garlic and basil
on toasted Italian bread
Olives aglio e olio 8
Assorted olives marinated in olive oil,
smoked paprika, lemon and fresh Italian herbs
Cozze di mare e terra 10
Steamed black mussels, clams and spicy
Italian sausage with roasted garlic, and
cannellini beans in a tomato broth
Calamari alla Siciliana 9
Crispy calamari served with a spicy tomato
sauce and a lemon-basil aioli
Lumache all’aglio 11
Escargot baked in a traditional pernod,
garlic and parsley butter
Insalate
Insalata di Cesare 8
Romaine lettuce tossed with homemade croutons,
Chef Daniel’s dressing, white anchovies
and shaved parmesan
Insalata rustica 7
Seasonal greens with shaved red onions,
crispy prosciutto, Bingham Hill Rustic Blue
and house vinaigrette
Insalata mista 6
Greens, cucumbers, tomatoes and
red onions with house vinaigrette
Insalata di rucola 7
Arugula and radicchio tossed with balsamic
vinaigrette with shaved parmesan
Insalata caprese 7
Fresh sliced tomatoes, homemade buffalo mozzarella,
and basil, topped with pesto and extra-virgin olive oil
Pizza
Margherita 11
Plum tomato sauce, homemade mozzarella and basil
Capricciosa 13
Artichokes, ham, kalamata olives, mozzarella
cheese and wild mushrooms
Funghi 12
Wild mushrooms, mozzarella and basil
Colosseo 14
Thinly sliced prosciutto, mozzarella, and
wild mushrooms (no tomato sauce)
Vegetariana 12
Variety of fresh seasonal vegetables,
tomato and mozzarella cheese
Diavola 14
Genovese salami, mozzarella,
gorgonzola cheese and tomato sauce
Pasta
Capellini alla checca 9
Fresh cherry tomatoes, garlic,
extra-virgin olive oil and basil
Linguine di mare 19
Shrimp, clams, mussels, and sea scallops
in a garlic-tomato sauce
Ravioli di piselli alla primavera 15
Fresh pea and mascarpone cheese ravioli
in a light wild mushroom sauce
Penne alla vodka 10
Asparagus and cherry tomatoes sautéed
in a light vodka tomato cream
Add chicken $4 Salmon $6 or shrimp $7
Linguine alle vongole 14
Clams in a white wine and roasted garlic sauce
Fettucine alla Bolognese 15
Ground veal and beef in a light tomato sauce
served with fettucine pasta
Penne al pesto 13
Homemade basil-walnut pesto sauce tossed
with penne pasta
Spaghetti con calamaretti 16
Calamari sautéed with tomatoes, spinach,
kalamata olives and roasted garlic in a white wine sauce,
tossed with spaghetti
Entrees
Zuppa di mare 20
Sea scallops, shrimp, clams, mussels,
wild-caught salmon in a delicate tomato,
garlic, saffron and Pernod broth,
served with toasted croutons
Salmone della nonna 17
Pan-seared salmon fillet with wild mushrooms
and roasted peppers in rosemary lemon sauce Pork
Chop18
8oz grilled pork chop with a Pinot Noir balsamic sauce,
served with caramelized apples, soft polenta,
and sautéed arugula and mushrooms
Pollo arrosto alla romana 17
Half a roasted chicken with garlic, shallots,
rosemary, lemon and olive oil, served with roasted
potatoes and seasonal vegetables
Italian Classics
Saltimbocca— Prosciutto di parma, provolone cheese,
sage and light brown butter sauce Piccata-- sautéed caper
berries and roasted garlic in a wine butter sauce
Choose one of the following:
Chicken 15 Pork chop 18 Veal scaloppini 24
Petto di anatra 19
Marinated duck breast over roasted potatoes,
apples and mushrooms in a honey burgundy glaze
Chef Daniel’s 3 course menu
Food $26.00 per person
Paired wines with each course $15.00
First course. Choice of:
Fonduta
Caramelized King Oyster mushrooms, roasted garlic,
Haystack goat cheese Wine: Soave, Corte Giara, Piemonte
Cozze di mare
Steamed black mussels, basil pesto, roasted garlic, Italian sausage,
San Marzano tomato sauce, fresh lemon and parsley
Wine: Sangiovese, Il Poggio, Toscana
Insalata di Panzanella
Sweet gorgonzola dolce, foccacia bread, crispy pancetta wrapped dates, organic greens and honey balsamic vinaigrette
Wine: Grillo, Feudo Arancio, Sicily
(jasmine, fruity, elegant medium body white wine)
Zuppa di Zucca
Roasted and spiced butternut squash soup, caramelized carrots,
roasted parsnips, nutmeg, ginger and cinnamon
Wine: Zinfandel Blend, Menage a Trois, California
Second Course. Choice of:
Risotto frutti di mare
Clams, mussels, calamari, octopus, shrimp, scallops, pastis, roasted
garlic, saffron arborio rice, vegetable broth and parsley butter.
Wine: Chianti Clasicco, Coltibuono, Toscana
Gnocchi alla Boscaiola
Roasted mushrooms, fennel sweet and spicy sausage,
goat cheese and bechamel cream sauce.
Wine: Merlot, King Fish, California
Tortelloni al Carcciofi
Artichokes mascarpone stuffed tortelloni, smoked paprika olives,
cherry tomatoes, vegetables parmesan broth.
Wine: Super Tuscan “Rosso” Avignonesi, Toscana
(Sangiovese, Cab-Merlot blend)
Dessert. Choice of:
Tiramisu
Our version of the classic, with ladyfingers,
espresso, amaretto mascarpone cheese
With Amaretto DiSarono
Budino al cioccolato
Deep, dark, rich, creamy chocolate pot de creme
With Barros, 10 year old tawny Port, Portugal
Gelato al limoncello
Homemade lemon gelato infused with our homemade limoncello
With Homemade Limoncello Liqueur
Tartina al cioccolato
Milk chocolate, caramelized bananas, peanut butter ice cream
With Moscato, “Dindarello” Maculan, Veneto. Dessert wine
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