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Buffalo mozzarella, garden tomatoes, extra virgin olive oil, balsamic reduction.
Baby arugula, grapefruit, walnuts and shaved parmigiano in a citrus vinaigrette.
Traditional Caesar salad.
Sauteed jumbo shrimp with garlic and white wine lemon sauce over grilled tuscan bread.
Maine crab, fresh avocado, poppy seed aioli
Deep sea scallops sauteed with grand marnier
Chef's assortment of imported Italian meats and cheeses
Lightly deep fried, fresh calamari
Rolled sicilian eggplant with fresh ricotta, spinach and mozzarella baked with plum tomatoes and parmigiano
Whipped ricotta, toasted pine nuts, organic local honey.
Wild mixed greens with garden tomatoes
Jumbo shrimp, deep-sea scallops and baby spinach in a touch of creamy sterga sauce
Littleneck clams in choice of scampi or fra diavolo sauce
Ragu of ground tenderloin
Homemade potato dumplings served with tomato sauce and fresh buffalo mozzarella
Homemade tube shaped pasta sauteed with san marzano plum tomatoes and fresh basil (spicy or mild)
Fresh ravioli filed with ricotta cheese in a plum tomato sauce
Lobster stuffed ravioli finished with crab meat in a pink sauce
Homemade pasta sauteed with pancetta, san marzano tomato sauce and onions, covered with a blend of pecorino and parmigiano cheeses
Arborio rice sauteed with assorted seafood
Homemade cheese tortelloni served with prosciutto di parma in a cream sauce
Homemade fettuccine, pancetta, egg, parmigano and a touch of cream
Wild mushrooms and a marsala wine sauce
Prosciutto, spinach and fontina cheese in a demi-glaze sauce
Sauteed with mushrooms, red peppers, onion and plum tomato sauce over homemade rigatoni
Topped with prosciutto di parma and fontina cheese, finished in a white wine sauce
San Marzano tomato sauce, buffalo mozzarella and fresh basil
Swordfish puttanesca style served over homemade angel hair pasta
Pan seared chilean sea bass with cherry white wine served over homemade yucca gnocchi
10 oz. filet, maine crab meat, portobello mushroom, grilled aspatagus, creamy peppercorn sauce
16 oz. veal chop grilled and served with wild mushrooms and truffle sauce
Slow cooked short ribs served with butternut squash and lobster risotto
Grilled deep-sea scallops served with pesto and red peppers over organic farro
Wood roasted chicken under a brick, creamy polenta and broccoli rabe
Grilled colorado lamb served with mint sauce and vegetable roots
Grilled salmon finished with sicilian capers and mustard cream sauce, served with sauteed spinach and mashed potatoes
Tender veal stuffed with prosciutto and fontina cheese in a port wine reduction
Menu for Ristorante Strega provided by Allmenus.com
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