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Polenta gratin topped with grilled portobello and Gorgonzola sauce.
Peppers stuffed with risotto, chopped meat, fresh mozzarella in bechamel sauce.
Sliced layers of eggplant, baked with mozzarella, tomato and basil.
Thinly sliced filet mignon, served with arugula, lemon dressing and shaved Parmesan.
Marinated and grilled baby squid.
Thinly sliced portobello mushroom with a chopped arugula salad.
Baked clams with seasoned breadcrumbs in a white wine and lemon sauce.
Creamy mozzarella served with sliced tomatoes, roasted peppers and basil with a touch of extra virgin olive oil.
Butterflied jumbo shrimps, grilled, served over arugula, tomatoes and onions, in a lemon dressing.
Arugula served with hearts of palm, pear and shaved Parmesan, tossed in a lemon vinaigrette.
Mixed greens, onions, tomatoes, lemon dressing and crumbled Gorgonzola.
Beets, potatoes, cucumbers and goat cheese in a balsamic vinegar reduction.
Traditional arugula, endive and radicchio served with a house-made balsamic vinaigrette.
Romaine lettuce in a creamy Caesar dressing with shaved Parmesan.
Linguine with white or red clam sauce.
Spaghetti with pancetta, onions, white wine, in a chicken broth and egg yolk.
Whole wheat pasta with fresh vegetables, in a light garlic and oil sauce.
Homemade ravioli stuffed with scallops, shrimps and crabmeat in a brandy and pink sauce.
Homemade fettuccine with artichokes, cherry tomatoes, shrimps and arugula in a white wine, garlic and oil sauce.
Rigatoni in 100% Angus beef ragout sauce, topped with grated Parmesan.
Penne with sauteed eggplant, tomatoes and basil, topped with melted mozzarella.
Fusilli with garlic, anchovies, capers, black olives and tomatoes, in a white wine sauce.
Parmesan crusted veal scallopini, in a white wine and lemon sauce.
Veal scallopini sauteed with roasted red peppers and hot cherry peppers in a balsamic vinegar reduction.
Pork chops stuffed with prosciutto, mushrooms and fontina cheese, in a truffle sauce.
Breast of chicken topped with eggplant, mozzarella, mushrooms and sliced tomato gratin, served in a Marsala wine sauce.
Boneless chicken sauteed with sausage, mushrooms, capers and potatoes, in a white wine sauce.
Roasted 1/2 boneless chicken, topped with Dijon mustard and bread crumbs, served with mixed vegetables.
Aged New York strip.
Cod fish with mussels, cannellini beans and scallops in a white wine and touch of marinara sauce.
Filet of branzino served with sauteed spinach, in a white wine, lemon and garlic sauce.
Braised short ribs in a red wine reduction served with gnocchi.
Menu for Trattoria 141 provided by Allmenus.com
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