honeydew, cantaloupe and imported parma cured ham
slices of raw beef tenderloin served with arugula, parmigiano regiano and truffle oil
imported mozzarella from italy, tomato, basil and E V O O
a mix of fried calamari, shrimp and zucchini
calamari steak marinated & grilled, served over a house selection of greens
arugula salad, poached pears and parmigiano with asti spumante dressing
little neck clams, sauteed in a white wine garlic sauce or zesty tomato sauce.
large shrimp sauteed with E V O O lemon and white wine. Served with warm baby chickory
tender leaves of romaine with croutons & parmigiano, classically prepared
salad of house mixed letuce with balsamic vinaigrette.
borlotti & cannellini bean, escarole with pasta
soup of the day
rapini and kalamata olives sauteed in garlic & E V O O
fresh spinach sauteed in garlic & E V O O
escarole & white beans, sauteed in garlic & E V O O
bundle of asparagus boiled then baked with parmigiano
penne, fettuccini, or spaghetti with alfredo, bolognese on house tomato sauces
shell pasta, shrimp, rapini, kalamata, olives and filet of tomatoes in a garlic, E V O O sauce
iumbo rigatoni sauteed with mussels and potatoes in a garlic, white wine and cherry tomato sauce.
ribbon style pasta served with shredded lamb in a barolo red wine sauce.
flat pasta, peas, onion, imported pancetta in a pinot grigio sauce with shaved parmigiano.
bowtie pasta, chicken, asparagus & portobello mushrooms in a roasted garlic sauce with a touch of cream.
fresh whole clams served in white wine garlic sauce or zesty cherry tomato sauce
penne pasta pan tossed with a hot red pepper, garlic, tomato sauce.
shrimp, scallops, calamari, mussels & clams in a light tomato wine sauce wrapped in parchment paper.
shrimp, clams, mussels & calamari with light tomato, garlic, white wine and herb sauce.
mixed mushrooms, white wine and truffle oil.
yellow tail snapper coated with seasoned bread crumbs, slices of tomato and baked in a white wine sauce.
grilled filet of salmon topped with tomato, mango, fennel and scallion, bruschetta style.
pan seared dover sole, pinot grigio, butter, capers and a touch of lemon.
chicken breast on the bone, stuffed with fontina cheese and imported pancetta, shalot, white wine reduction.
pan seared veal chop served over soft polenta and topped with imported porcini mushrooms
pounded and breaded veal chop, served with seasonal greens and shaved parmigiano.
half rack of colorado lamb, seared and finished in the oven with shalots, fresh mint and lamb reduction sauce.
filet mignon over toast and topped with sliced foie gras in a cognac demi glaze sauce.
choice of: ai capperi (capers, white wine, lemon butter sauce) Alla marsala (marsala wine and mushrooms) or alla pizzaiola (zesty tomato sauce)
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