Crisped calamari over arugula and fennel.
A selection of imported meats, cheeses, and olives (for 2).
Pan-seared sea scallops over arugula greens and basil oil.
Grilled jumbo shrimp over mixed greens.
Grilled artichoke stuffed with goat cheese and wrapped in prosciutto.
Sweet homemade sausage over polenta, spinach, mozzarella and gorgonzola cream sauce.
Fresh mozzarella, vine-ripened tomatoes, basil aglio oil.
Sauteed spinach with cannellini beans, prosciutto and roasted garlic.
Shaved parmesan, anchovy.
Cherry tomatoes, shaved fennel, lemon vinaigrette.
Kalamata olives, shaved fennel, tomato, and mixed greens.
Osso Bucco with homemade pappardelle pasta in a tomato herb sauce.
Linguini fini, plum tomatoes, roasted garlic and basil.
Roasted eggplant, plum tomatoes, topped with fresh mozzarella and caramelized garlic.
Littleneck clams, aioli, cherry tomatoes and red and white pepperoncini.
Wild mushroom, Gorgonzola and Parmesan cheeses, finished with truffle oil.
Olives, capers, roasted garlic, anchovies, spicy marinara sauce.
Pappardelle pasta in a Parmesan cream sauce topped with prosciutto.
Fresh Atlantic salmon, fingerling potatoes, asparagus.
Mussels, clams, scallops, shrimp, roasted fish, roasted garlic in a tomato broth with basil crostini.
Wild Atlantic hake with Cape Cod littlenecks and shrimp finished in a white wine garlic reduction.
Slow-braised veal shank served over risotto Milanese.
New Zealand sirloin, black angus, wild mushroom, risotto, grilled asparagus and white truffle oil.
Chicken Parmigiano baked with tomato sauce, Fontella, Mozaarella, Parmesan and Romano cheeses.
Veal with tomato sauce, Fontella, Mozzarella, Parmesan and Romano cheeses.
Veal with lemon capers, white wine, fingerling potatoes.
Menu for Ristorante Euno provided by Allmenus.com