Array of house made southern Italian antipasto.
A trio of mini calzoni stuffed with leeks and mozzarella, beef tenderloin and baccala.
Pan roasted fresh cultivated P.E.I. mussels with Sicilian Marsala and tossed with Pancetta Abruzzese and Balsamic roasted shallots.
Baby octopus, cuttlefish, clams and chickpeas in a spicy tomato sauce.
Fresh Crab Meat, yelow Peruvian potatoes, avocado, botija olives and Aji Amarillo aioli.
Gulf shrimp sauteed with garlic, EVOO, and broccoli rapini over a crostini.
Simply dressed salad of field greens with a citrus vinaigrette.
Fresh housemade mozzarella, vine ripe tomatoes, EVOO, vincotto and basil.
Peruvian amazone paiche, ask your server for today's preparation
Saffron butter brushed grilled trout served with pallares, yellow Peruvian potatoes and wilted greens.
Grass Fed Espresso coffee crusted beef tenderloin over a sweet potato puree, sautéed escarole with algarrobina-vincotto sauce.
Pan roasted all natural chicken breast stuffed with mozzarella cheese and spinach, botija olive compound butter, crispy polenta and slow roasted tomatoes.
Brined double cut pork chop with a sugar cane rocoto pepper glaze served with a yucca piatella and a sauté of giant Peruvian Corn, spinach and caramelized onions.
Macadamia crusted Atlantic salmon fillet over a herbed risotto cake, Peruvian Asparagus and a Pisco-Sicilian Blood orange sauce.
Panca pepper braised Lamb Shank, mushroom quinoa quinotto watercress salad.
Pasta with a San Marzano tomato sauce in the style of our grandmother.
Artisan made fusilli from Campania, baked in parchment paper with a sauce of onions, pancetta Abruzzese, roasted tomatoes and smoked sweet peppers.
Maine lobster and crab ravioli with a mascarpone cherry tomato sauce served with white Gulf Shrimp.
Orecchiette pasta with aji Amarillo spicy Abruzzese sausage, broccoli raab, cherry tomatoes.
Cassava root gnocchi with a slow braised "Chicha de Jora" green lamb ragu and shaved parmesan (Spicy).
Free form cut pappardelle pasta with wild mushrooms, porcini and white truffle oil.
Hazelnut mousse with a drizzle of dulce de leche.
Warm chocolate souffle cake.
Guava and ricotta mini cannolis with pistachio brittle.
Lemon sorbet with a limoncello swirl.
Menu for Taranta Cucina Meridonale 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.