Da Noi

Hearts of palm, artichoke, mushrooms and endive tossed in oil and lemon with shaved Parmesan cheese.

Goat cheese baked over field greens salad with walnuts.

Sauteed chicken liver in balsamic over field salad.

Beef over arugula in oil and lemon with Parmesan cheese.

Grilled and served over field salad.

Cap layered with crabmeat and mozzarella cheese in a barolo red wine reduction sauce.

Grilled shrimp over sauteed zucchini, pine nuts and plum tomato.

Little neck baked clams.

Field greens, red beets, corn, tomato and dried ricotta cheese.

Caesar salad.

Arugula tossed with sliced strawberries, sliced apples, sliced pears tossed in an olive oil and orange dressing with shaved ricotta salata on top.

Baby arugula salad tossed with dried cherries, sliced strawberries, julienned mangoes in a white wine vinegar and honey dressing with crumpled blueberry goat cheese on top.

Grilled eggplant with smoked mozzarella cheese and tomato.

Fresh mozzarella cheese, roasted peppers and tomatoes.

Eggplant cannelloni filled with ricotta and spinach.

Homemade, open-faced fresh burratta cheese with diced avocado tossed in an oil and lemon dressing topped with bacon and fried basil.

Sauteed with ground sweet sausage and prosciutto in a plum tomato sauce with a touch of cream, topped with diced smoked mozzarella cheese.

Homemade pasta rolled and filled with spinach, ricotta cheese and wild mushrooms in a plum tomato reduction with a touch of cream topped with Parmesan cheese.

Filled with spinach and cheese in a plum tomato reduction with a touch of cream.

With veal met sauce.

Homemade linguine sauteed with fresh plum tomatoes, baby spinach and shrimp in a garlic and oil sauce.

With shiitake mushrooms and shrimp in a light red sauce.

With mixed seafood marinara sauce with cherry tomatoes.

With eggplant, fresh tomatoes and shaved dry ricotta cheese.

Meat tortellini with prosciutto and peas in a plum tomato reduction with a touch of cream.

Green tortelloni in a four cheese sauce.

With fresh salmon in a plum tomato reduction with a touch of cream.

Homemade linguine with grilled calamari, shrimp and salmon in garlic and oil.

With white clam sauce.

With dry porcini mushrooms.

Salmon sauteed with onions, capers, black olives and fresh tomatoes.

Sauteed with lemon and white wine over spinach.

Mixed seafood stewed in tomato sauce.

Shrimp stuffed with fresh crabmeat in a lemon and white wine sauce and served with fresh spinach linguine.

Chicken liver sauteed with onions.

Boneless, sauteed with roasted peppers, potatoes, sausage and white wine.

Boneless with shallots, artichoke and mushrooms.

On the bone sauteed with rosemary, garlic and wine.

Boneless sauteed with sun-dried tomatoes, peas and portobello mushrooms.

Breast layered with prosciutto, eggplant and fontina cheese.

Veal cutlet topped with diced plum tomato in an oil and balsamic vinaigrette with melted mozzarella cheese.

Scallopini with shiitake mushrooms, sage, tomatoes and white wine.

Scallopini layered with prosciutto over spinach.

Grilled sirloin steak served with roasted potatoes.

Thinly pounded veal chop layered with prosciutto and fontina cheese with porcini mushrooms, cream and wine sauce.

Sauteed calf's liver with onions.

Veal encrusted with Parmesan sauteed in lemon and white wine.

Broiled veal chop with fresh sage.

Veal chop cutlet topped a sliced ripe wine tomato and arugula salad in a balsamic vinaigrette.

American rack of lamb grilled and seasoned with parsley vinaigrette and mashed potatoes.

Mixed field greens salad with sweet corn, tomato and red onion tossed in a balsamic vinaigrette with strips of skirt steak.

Goat cheese baked over field greens salad with walnuts.

Sauteed chicken liver in balsamic over field salad.

Baby arugula salad tossed with dried cherries, sliced strawberries, julienned mangoes, in a white wine vinegar and honey dressing, topped with crumpled blueberry goat cheese.

Beef over arugula in oil and lemon with Parmesan cheese.

Grilled eggplant with smoked mozzarella cheese and tomato.

Fresh mozzarella cheese, roasted peppers and tomatoes.

Eggplant cannelloni filled with ricotta cheese and spinach.

Homemade open-faced fresh burratta cheese with diced avocado tossed in an oil and lemon dressing topped with bacon and fried basil.

Hearts of palm, artichoke, mushrooms and endive tossed in oil and lemon with shaved Parmesan cheese.

Caesar salad.

Arugula, sliced strawberries, sliced apples and sliced pears tossed in an olive oil and orange dressing with shaved ricotta salata on top.

Smoked salmon over arugula, hearts of palm and cherry tomatoes in an oil and vinegar dressing.

Grilled and served over field salad.

Cap layered with crab meat and mozzarella in a barolo red wine reduction sauce.

Grilled shrimp over sauteed zucchini, pine nuts and plum tomatoes.

Little neck baked clams.

Choice of 1 antipasti, entree and homemade dessert served with coffee or tea.

Sauteed with ground sweet sausage and prosciutto in a plum tomato reduction with a touch of cream, topped with diced smoked mozzarella cheese.

Homemade pasta rolled and filled with spinach, ricotta and wild mushrooms in a plum tomato reduction with a touch of cream, topped with baked Parmesan cheese.

Filled with spinach and cheese in a plum tomato reduction with a touch of cream.

With veal meat sauce.

Sauteed with fresh plum tomatoes, baby spinach and shrimp in garlic and oil.

With shiitake mushrooms and shrimp in a light red sauce.

With mixed seafood marinara sauce with cherry tomatoes.

With eggplant, fresh tomatoes and shaved dry ricotta cheese.

Meat tortellini with prosciutto and peas in a plum tomato reduction with a touch of cream.

Green tortellini in 4-cheese sauce.

With fresh salmon in a plum tomato reduction with a touch of cream.

With grilled calamari, shrimp and salmon in garlic and oil.

With white clam sauce.

Sauteed broccoli di rabe, shrimp, garlic and oil.

Salmon sauteed with onions, capers, black olives and fresh tomatoes.

Sauteed with lemon and white wine over spinach.

Mixed seafood stewed in tomato sauce.

Shrimp stuffed with fresh crab meat in a lemon and white wine sauce, served with fresh spinach linguine.

Chicken liver sauteed with onions.

Boneless, sauteed with roasted peppers, potatoes, sausage and white wine.

Boneless, sauteed with sun-dried tomatoes, peas and portobello mushrooms.

Breast layered with prosciutto, eggplant and fontina cheese.

On the bone, sauteed with rosemary, garlic and wine.

Boneless with shallots, artichokes and mushrooms.

Sauteed calf's liver with onions.

Veal cutlet topped with diced plum tomato n an oil and balsamic vinaigrette with melted mozzarella cheese.

Scallopini with shiitake mushrooms, sage, tomatoes and white wine.

Broiled veal chop with fresh sage.

Veal chop cutlet topped a sliced ripe vine tomato, arugula and videllia in a balsamic vinaigrette.

Scallopini layered with prosciutto over spinach.

Veal encrusted with Parmesan cheese, sauteed in lemon and white wine.

American rack of lamb grilled and seasoned with a parsley vinaigrette and panzella salsa.

Grilled sirloin steak served with roasted potatoes.