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Baby spinach, toasted pancetta, roasted sweet peppers, local tomatoes, red onions, seasonal wild mushrooms, and Danish blue cheese with our own balsamic vinaigrette.
Fichi
Dried figs and local greens tossed in Paolo's homemade fig marsala vinagrette with Vermont goat cheese and roasted pistachios.
Caesar
Torn leaves or romaine with grape tomatoes, shaved parmigiano reggiano, homemade croutons, and an eggless mascarpone "Caesar" dressing.
La Caprese
Seasonal heirloom tomatoes, fresh Vermont made mozzarella, basil, oil, and fresh basil leaves.
Toasted homemade bread with grilled pears, imported mascarpone cheese, drizzled with honey, and roasted hazel nuts.
Scallopine di Melanzana
Slices of eggplant stuffed with eggplant, panko crumb-crusted, and pan fried in Tuscan olive oil served atop roasted tomato sauce and a basil oil drizzle.
Calamari alla Grigilia
Large calamari grilled and topped with flat leaf parsley, plum tomato, scallions, vinegar, peppers, and lemon caper sauce.
Gamberi alla Caralonain
Oven roasted jumbo shrimp in an ancho chili "romesco" sauce, served with sauteed milazzo baby spinach.
Antipasto Piatti
Fresh and grilled farm stand vegetables, imported cured meats, artisan cheese, and daily chef selection.
Thin round little pasta tossed with grilled broccoli rabe and homemade sausage in a roasted garlic and pecorino romano butter sauce.
Risotto con Cappesnati
Traditional Milanese style risotto prepared with imported Italian carnaroli rice, saffron, sweet onions, flat leaf parsley, and parmigiano reggiano with cast iron seared New England diver scallops.
Spaghetti Squash
A low carb alternative.
$8.00
Zuppa of the Day
Bowl
Tagliatelle alla Bolognese
This old world favorite sauce of veal, pork and fresh hebrs simmed slowly and tossed with tagliatelle pasta and topped with shaved parmigiano reggiano cheese.
Bucatini alla Carbonara
Apple wood smoked bacon, sweet peas, Vermont made ricotta, and pecorino romano tossed with bucatini pasta and freshly cracked black pepper.
Gnocchi del Casentino
Homemade Roman-style ricotta gnocchi with wild baby greens sauteed in a pecorino romano, butter and cream sauce.
Penne con Broccoli e Pollo
Penne pasta, medallion of chicken, pecorino romano cheese, and broccoli in a brown butter and garlic wine sauce.
Penne con Pollo
Penne pasta, medallion of chicken, asparagus, mushrooms, sun-dried tomatoes, pine nuts, and sweet onions in a pesto cream sauce.
Aragosta fra Diavolo
Fresh picked chunks of native lobster in a spicy plu tomato sauce with a pinch of romano cheese, over angel hair pasta.
Grilled wild king salmon over a bed of soft creamy herbed polenta, topped with a salad of tomatoes, arugula, red onions, capers, and basil.
Pollo alla Bana Stana
Our answer to chicken marsala. Pan seared chicken breast topped with wilted spinach, prosciutto di parma and fresh mozzarella in a wild mushrooms marsala wine sauce. Served over wood roasted sweet potatoes.
Filetto di Manzo
10 oz. center cut filet mignon of beef, topped with a black pepper corn negramaro red wine reduction and served with garlic mashed potatoes and sauteed green basil.
Bacala al Forno con Patate
Native, line caught cod filet with wild mussels oven roasted in brodo with sopressata, grape tomatoes, broccoli rabe, and garlic and rosemary oil rubbed roasted potatoes.
Pollo alla Parmigiana
Fresh herbs and parmigiano reggiano pan crusted chicken breast, sauteed, topped with imported plum tomato sauce and Vermont made fresh mozzarella. Served with a side of angel hair pasta.
Porchetta
Pork tenderloin with garlic, rosemary, parsley, sage, black pepper, wrapped in pancetta, roasted in brick oven, and basted with sweet marsala wine. Served with grilled wild mushrooms, sauteed spinach and rosemary salted roasted potatoes.
Vitello Marsala
Pan seared medallions of milk fed veal in marsala wine demi with sauteed broccoli rabe, white beans, hot peppers, and roasted garlic.
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