Antipasti
- Calamari Fritti
  
  Crisped calamari over arugula and fennel.
- Antipasto (Per 2)
  
  A selection of imported meats, cheeses, and olives (for 2).
- Capesante Saltate in Padella
  
  Pan-seared sea scallops over arugula greens and basil oil.
- Gamberoni Gugliati
  
  Grilled jumbo shrimp over mixed greens.
- Carciofo Euno
  
  Grilled artichoke stuffed with goat cheese and wrapped in prosciutto.
- Dolce Sausage Euno
  
  Sweet homemade sausage over polenta, spinach, mozzarella and gorgonzola cream sauce.
- Caprese Homemade
  
  Fresh mozzarella, vine-ripened tomatoes, basil aglio oil.
- Spinaci Saltati in Padella
  
  Sauteed spinach with cannellini beans, prosciutto and roasted garlic.

Insalata
- Caesere Insalata
  
  Shaved parmesan, anchovy.
- Arugula Insalata
  
  Cherry tomatoes, shaved fennel, lemon vinaigrette.
- Euno Insalata
  
  Kalamata olives, shaved fennel, tomato, and mixed greens.

Pasta
- Pappardelle alla Bolognese
  
  Osso Bucco with homemade pappardelle pasta in a tomato herb sauce.
- Linguini al Pomodoro
  
  Linguini fini, plum tomatoes, roasted garlic and basil.
- Rigatoni Fatti in Casa
  
  Roasted eggplant, plum tomatoes, topped with fresh mozzarella and caramelized garlic.
- Linguini alla Vongole
  
  Littleneck clams, aioli, cherry tomatoes and red and white pepperoncini.
- Gnocchi con Funghi
  
  Wild mushroom, Gorgonzola and Parmesan cheeses, finished with truffle oil.
- Linguini alla Putanesca
  
  Olives, capers, roasted garlic, anchovies, spicy marinara sauce.
- Pappardelle Panna e Prosciutto
  
  Pappardelle pasta in a Parmesan cream sauce topped with prosciutto.

Pesce
- Salmone alla Griglia
  
  Fresh Atlantic salmon, fingerling potatoes, asparagus.
- Zuppe di Pesce
  
  Mussels, clams, scallops, shrimp, roasted fish, roasted garlic in a tomato broth with basil crostini.
- Filetto di Nasello con Littlenecks e Gamberetti
  
  Wild Atlantic hake with Cape Cod littlenecks and shrimp finished in a white wine garlic reduction.

Carni
- Osso Bucco di Vitello
  
  Slow-braised veal shank served over risotto Milanese.
- Bistecca Euno
  
  New Zealand sirloin, black angus, wild mushroom, risotto, grilled asparagus and white truffle oil.
- Pollo ai Quattro Formaggi
  
  Chicken Parmigiano baked with tomato sauce, Fontella, Mozaarella, Parmesan and Romano cheeses.
- Vitello ai Quattro Formaggi
  
  Veal with tomato sauce, Fontella, Mozzarella, Parmesan and Romano cheeses.
- Scallopine al Limone
  
  Veal with lemon capers, white wine, fingerling potatoes.

Menu for Ristorante Euno provided by Allmenus.com

DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.