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Mixed bean and vegetable soup with pesto topped crostini.
Baked clams from the wood burning oven.
Artichoke lightly stuffed with bread crumbs and parsley.
2 rice balls filled with meat, peas and plum tomato sauce.
Shrimp sauteed in white wine, garlic, lemon juice, parsley and Worcestershire sauce on a bed of spinach.
Sopressata, prosciutto, mozzarella, Asiago cheese, artichoke hearts, roasted peppers, sun-dried tomatoes, anchovies and olives.
Steamed mussels with white wine, garlic, basil and plum tomatoes.
Fresh mozzarella, plum tomato and basil.
Prosciutto di Parma and Reggiano.
Tomato, basil and red onion tossed in balsamic vinaigrette.
Salted cod with red onion, capers, chopped fresh plum tomato and extra virgin olive oil.
Chick pea and roasted pepper.
Roasted garlic with crostini.
Grilled tuna and cannelini beans with arugula, cherry tomatoes, Kalamata olives, red onion and lemon oil dressing.
Roasted beets and watercress topped with goat cheese and lemon oil dressing.
With julienne artichokes, cherry tomatoes and shaved parmigiano cheese in lemon juice and olive oil dressing.
Orange and fennel tossed with lemon juice, garlic, parsley and olive oil.
Cherry tomatoes, cucumber, red onion and foccacia croutons topped with ricotta salata cheese om a red wine vinegar and extra virgin olive oil dressing.
Spinach and endive salad with apples, walnuts and Gorgonzola cheese tossed with tomato herb dressing.
Mixed green salad with balsamic vinaigrette.
Octopus Salad, with boiled potatoes, cherry tomato, calamata olives, in arugula
Mozzarella and ricotta.
Sauteed zucchini and eggplant in a plum tomato sauce. Topped with toasted breadcrumbs.
Sauteed zucchini in garlic and oil with sweet peas.
Pink sauce with onions, garlic, plum tomatoes and vodka.
Penne with ricotta cheese, mozzarella, peas, hard-boiled egg, in plum tomato sauce and fresh herbs. Baked in our wood-buring oven.
Topped with cherry tomatoes, garlic, capers, fresh basil, and olive oil. With ricotta salata cheese (served at room temperature)
Mushroom ragu and prosciutto with truffle oil.
Traditional meatballs and sausage served with spaghetti in a meat ragu.
Traditional veal, beef and pork meat ragu.
Broccoli di rabe with cheese and parsley sausage sauteed in garlic and extra virgin olive oil with fresh cavatelli pasta.
Spicy plum tomato sauce with capers, anchovies, onions and Kalamata olives.
Fresh little neck clams in a white clam sauce.
Shrimp with asparagus in a light cream sauce.
Anchovy infused olive oil with garlic and toasted breadcrumbs.
Tossed with shrimp, calamari and mussels in spicy plum tomato sauce.
Mussels, clams, shrimps and calamari in a saffron tomato bouillabaisse. Served on bed of cappellini.
Baked eggplant casserole served with spaghetti.
Breaded chicken cutlet served on a bed of arugula topped with chopped tomato, basil and Gorgonzola cheese.
Grilled chicken breast marinated with fresh rosemary, olive oil and coarse salt. Served with roasted potato and vegetable.
Half free range chicken baked in wood burning oven with plum tomatoes and onions. Served with broccoli rabe.
Braised beef short ribs on a bed of shiitake mushroom risotto with a truffle oil drizzle.
Center cut pork chop stuffed with sausage, mushroom and Gorgonzola. Served with cauliflower mash and sauteed escarole.
Hanger steak grilled with black peppercorns. Served with tomato and green bean salad and charred mickey.
Grilled salmon served over a bed of arugula with orange slices and cherry tomatoes drizzled with citrus vinaigrette.
Charred potato with butter.
Menu for Three of Cups provided by Allmenus.com
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