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Becco
Fresh mozzarella with tomatoes and basil
Mussles steamed in garlic with parsley and savory breadcrumbs
Lidia's crispy baked shrimp with spicy tomato sauce
An assortment of marinated and grilled seasonal vegetables with assorted seafood preparations
Baked stuffed clams, stuffed mushroom caps, eggplant rollatini and crispy baked shrimp. For two or more $8.00 per person
Crispy fried mozzarella and bread, served with pesto and oven dried tomato puree
Becco's version of the classic caesar salad
Roasted golden and red beet salad with apples and goat cheese
Mesclum salad, tuscan beans and oven dried tomatoes tossed with lidia's aged chianti vinaigrette
Puree of aspargus and potato thickened with arborio rice
House made soup of the day
Grilled pounded chicken breast topped with arugula and oven dried tomato
Spaghetti with fresh tomato basil sauce, finished table side with a drizzle of extra virgin olive oil and fresh parmigiano reggiano
Housemade spinach pasta layered with classic bolognese and bechamel sauces
Sauteed boneless chicken breast with lemon, cerignola olives, selina caper berries and sauteed mesa greens
Savory bell and evan's organic chicken with scallions, sunchokes and asparagus in a chicken brodo
Slices of rare beef tenderloin over arugula with freshly shaved parmigiano reggiano and la mozza extra virgin olive oil
Pan seared salmon with fava bean puree and olio verde extra virgin olive oil
Pan seared swordfish steaks with panella, swated onions and black currents
Sauteed day boat seafood in lobster sauce served over sicilian cous cous
Whole roasted fish of the day served with broken potatoes and braised leeks and finished tableside with la mozza extra virgin olive oil and sea salt
Classic meat stuffed peppers braised in tomato sauce served on a bed of crispy potato gnocchi
Becco's signature braised veal shank with farrotto verde tossed with fava beans and fresh peas.
Grilled Black Angus rib eye, dry aged and rubbed with porcini mushrooms, with garlic mashed potatoes and seasonal vegetables
A vegetarian selection of funghi trifolati, broccoli rabe, garlic mashed potatoes, roasted root vegetables and spinach
Antipasto misto or caesar salad
Wild asparagus over a poached farm fesh egg topped with shaved bottarga
Fresh mozzarella with tomatoes and basil
Mussles steamed in garlic with parsley and savory breadcrumbs
Lidia's crispy baked shrimp with spicy tomato sauce
An assortment of marinated and grilled seasonal vegetables with assorted seafood preparations
Crispy, tender rings of calamari with spicy tomato sauce
Baked stuffed clams, stuffed mushroom caps, eggplant rollatini and crispy baked shrimp. For two or more $8.00 per person
Crispy fried mozzarella and bread, served with pesto and oven dried tomato puree
Becco's version of the classic caesar salad
Roasted golden and red beet salad with apples and goat cheese
Mesclum salad, tuscan beans and oven dried tomatoes tossed with lidia's aged chianti vinaigrette
Puree of aspargus and potato thickened with arborio rice
House made soup of the day
Sauteed boneless chicken breast with lemon, cerignola olives, selina caper berries and sauteed mesa greens
Savory bell and evan's organic chicken seared in a chicken brodo with asparagus, spring onions and sunchokes
Pan seared salmon with fava bean puree and olio verde extra virgin olive oil
Pan seared swordfish steaks with panella, swated onions and black currents
Sauteed day boat seafood in lobster brodo served over sicilian cous cous
Whole roasted fish of the day served with broken potatoes and braised leeks and finished tableside with la mozza extra virgin olive oil and sea salt
Classic meat stuffed peppers braised in tomato sauce served on a bed of crispy potato gnocchi
Tender pork scallopini with classic marsala, finished with sauteed spinach and mushrooms
Succulet grilled rack of lamb with scaffata, finished with la mozza extra virgin olive oil
Becco's signature braised veal shank with farrotto verde tossed with fava beans and fresh peas.
Brined double cut pork chop, grilled then topped with pizzaiola sauce
Pan fried breaded veal cutlet with arugula and mizuna, fresh tomato and julienne red onion
Grilled Black Angus rib eye, dry aged and rubbed with porcini mushrooms, with garlic mashed potatoes and seasonal vegetables. Add funghi trifolati %5.00
Joe's veal chop grilled with garlic mashed potatoes, asparagus, caramlized shallots and bastianich extra virgin olive oil. Add funghi trifolati $5.00
A vegetarian selection of all controni as an entrée
Antipasto misto or caesar salad followed by unlimited servings of becco's three daily pastas
Pan seared salmon with fava bean puree and verde extra virgin olive oil
Pan seared swordish steaks with panella, sweated onions and black currents
Sauteed day boat seafood in lobster brodo served over sicilian cous-cous
Whole roasted fish of the day served with broken potatoes and braised leeks and finished tableside with la mozza extra virgin olive oil and sea salt
Classic meat stuffed peppers braised in tomato sauce served on a bed on crispy potato gnocchi
Tender pork scallopini with classic marsala, finished with sauteed spinach and mushrooms
Menu for Becco provided by Allmenus.com
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