In addition to our regular dinner menu, we now offer the Chef’s Seasonal Menu. The Seasonal Menu changes very frequently. It is dictated by the seasonality of domestic and imported products available to us, in order to use ingredients at the peak of their freshness, flavor and value.
Seasonal Venetian Lenten Menu
March 2010
Insalata
Insalata Veneta di Pera ed Indivia con Morbidella di Formaggio Croccante Roasted pear and endive salad with candied hazelnuts, fried cheese morbidella and honey-Prosecco vinaigrette
Primo
Linguine alle Vongole Veraci dell’ Adriatico Linguini pasta sauteed with fresh Italian clams flown in from the Adriatic, white wine and parsley
Secondo
Baccala alla Vicentina Fresh Atlantic cod Vicenza style; braised with onions, cream, olive oil and Grana Padana; served with creamy polenta and sauteed escarole
Regular Dinner Menu
Gli Antipasti
Affettato Misto di Prosciutto e Salumi alla Emiliana An assortment of shaved prosciutto and other Italian cured artisan meats with traditional gnocco fritto 8.95
Mozzarella alla Pizzaiola Wood-fired imported buffalo milk mozzarella with cherry tomatoes, garlic, olives and fresh oregano; served with grilled bread 10.95
Fritto di Calamari e Prezzemolo Bartolottas classic fried calamari marinated with mint, garlic and pecorino; served with marinara sauce 9.95
Carpaccio di Manzo alla Veneta Thin-sliced beef tenderloin with arugula, shaved red onion, curls of Grana Padano, capers and Venetian aioli 9.95
Impepata di Cozze Neapolitan-style steamed mussels with lemon, garlic, olive oil, parsley and cracked black pepper 9.50
Le Insalate
Misticanza di Campo Chef mix of bitter sweet field greens and seasonalvegetables with a light drizzle of vinegar, olive oiland Sicilian sea salt from Trapani 7.95
Cesare Romaine lettuce tossed with our signature anchovy-Romano vinaigrette, Grana Padana and toasted croutons 8.50
Pomodoro, Cipolla Rossa e Gorgonzola Vine-ripened tomato, shaved red onion and imported “sweet milk” gorgonzola with aged balsamic and olive oil 8.95
I Primi
Pappardelle al Ragu di Anatra Hand-cut Tuscan ribbon pasta tossed with Bartolottas traditional slow-braised duck ragu 15.95/24.95
Penne ai Crostacei Penne pasta with sauteed shrimp, crab and lobster in a lightly spicy tomato, brandy and fresh tarragon sauce 17.95/26.95
Ravioli di Magro al Burro Nociola Tartufato House made ricotta and spinach ravioli, with Grana Padana and truffled butter 14.95/23.95
Rigatoni con Melanzane al Sugo di Pomodoro Tubes of pasta tossed with San Marzano tomato sauce, eggplant, mozzarella fior di latte, basil and Grana Padano 13.95/19.95
I Secondi
Grigliata Mista di Mare A seaside-style assortment of grilledseafood;shrimp, scallops, calamari, baby octopus and fish of the day with spinach, lemon and olive oil 29.95
Filetto di Manzo alla Perla Nera di Norcia Oak fired hand cut filet of beef with pureed potatoes,mushrooms, glazed carrots and Umbrian black truffle sauce 36.95
Braciola di Maiale al Marsala Ambra Grilled bone-in pork chop with sauteed mushrooms, roasted potatoes and Marsala wine sauce 24.95
Trancio di Salmone con Salsa Olivada alla Ligure Wood roasted salmon with silky potato puree, spinach and a savory Ligurian Taggiasca olive sauce 24.95
Pollo al Mattone One half boneless all-natural chicken, crisplyroasted in the traditional Tuscan brick style with garlic and rosemary; served with caramelizedbrussels sprouts, roasted potatoes and a light white wine pan sauce 23.95
