Nello

Vegetables of the season grilled, olive oil and fleur de sel.

Roasted with garlic, fresh rosemary and olive oil.

Crisp artichoke, drizzled with balsamic nectar.

Baby artichokes braised in white wine, olive oil and herbs.

Chicken livers saltati in balsamic nectar.

Red and yellow beets, warm baked chevre cheese.

Pan seared crispy baby squid, arrabiata sauce.

Grilled sea scallops, herb marinade, endive and scallion.

Roasted veal filet mignon, tuna fondant, caper berries.

Filet mignon, arugula, Parmigiano and olive oil.

Filet mignon, avocado, hearts of palm, white truffle oil.

Sweet tomato, basil and olive oil.

San daniele prosciutto and honeydew melon.

Swiss alps air cured beef, arugula and olive oil.

Fresh Ahi Tuna served with guacamole and wasabi.

Venetian red bean soup topped with baby arugula.

Classic garden vegetable soup enhanced with pesto.

Yellow, red and green ugly tomato.

Selected vegetables.

Veloute of lobster, lobster tail and Maryland blue crabmeat.

Farmer's mesclun greens, grape tomatoes, champagne vinaigrette.

Hearts of romaine lettuce, toasted croutons, slices of Parmigiano.

Arugula, pears, and fontina cheese.

Endives, Gorgonzola cheese and balsamic roasted walnuts.

Thinly sliced baby artichoke, avocado, white truffle oil and Parmigiano.

Heirloom, Italian pepper, feta cheese, herbs, olive oil and onions.

Pecorino Romano, black pepper and spaghetti.

Homemade fresh organic tomato sauce and capellini.

Chunks of ugly tomato, aglio olio and whole wheat fettuccini.

Spicy marinara sauce and penne.

Fettuccini with pesto sauce.

Baby broccoli rabe, aglio olio, and orecchiette.

Scarlet tomato, onion and pancetta rigatoni.

San daniele prosciutto, crushed hearts of vidalia onions and spaghetti.

Baby artichokes, spinach, leeks and fontina cheese tagliardi.

Baked green and white pasta, prosciutto, green peas and Pecorino.

Filled with ricotta di bufala and wild mushrooms and marinara sauce.

Mozzarella di bufala and pomodoro e basilico.

Oven stewed hand cut prime veal and beef, pomodoro, olive oil and pappardelle.

Hot and sweet Italian sausages, pomodoro and green peas.

Eggplant, pomodoro and mozzarella di bufala.

Ricotta di bufala, spinach, organic tomato and basil.

Wild mushrooms.

Shrimp, scallops, calamari, arugula and radicchio pomodoro.

Sweet shrimp, mascarpone and Parmigiano.

Hilton-petite clams, santa margarita wine, aglio olio and linguini.

Sepia black ink and tagliolini.

Grilled breast of organic chicken and mesclun greens.

Pan roasted organic hen and chopped arugula.

Chicken breast rolled around asparagus, prosciutto with champagne sauce.

Kosher calf's liver seared in balsamic nectar and caramelized onions.

Veal scaloppine with white wine and lemon and mashed potato.

Veal scaloppine, eggplant, mozzarella di bufala and pomodoro.

Veal scaloppine saltati with baby artichokes, prosciutto and wild mushrooms.

Veal shank garnished with wild mushrooms.

Grilled natural Colorado lamb chops, potato au gratin.

Breaded veal chop, arugula and tomato.

Filet mignon flambe, green pepper sauce.

Grilled hereford prime rib eye steak and arugula.

Grilled squid, roasted tomatoes and mesclun greens.

Oven roasted Idaho brook trout and champignons de paris.

Sweet miso.

Squid filled with shrimp, scallops and salmon and marinara sauce.

Center cut swordfish cooked "a plat" champagne mustard sauce.

Grilled fillet of halibut and aglio olio spinach.

Grilled Alaska wild king salmon, brushed with balsamic nectar.

Seared, ponzu sauce and mesclun greens.

Grilled sea scallops, herb marinade, endive and scallion.

Pan roasted filet of red snapper with livornese sauce.

Cooked in lobster and saffron veloute, rice pilaf.

Ginger, scallion, sweet sake and wild rice.