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Spontanee du jour. Call restaurant for daily selection.
Breaded and sauteed in anchovy sauce.
Topped with roasted peppers, zucchini and melted fontina.
Steamed in a light tomato and fresh basil broth.
With a tomato white bean ragout.
In warm puff pastry shell, sprinkled with vegetable burnoise and lemon sauce.
With pine nuts, raisins, roasted tomato sauce and grated Parmigiano Reggiano.
Rubbed with extra virgin olive oil and shaved Parmesan.
Roasted peppers, fresh tomatoes and basil.
With croutons and fresh grated Parmesan.
Baby lettuce with balsamic vinaigrette.
In a lemon dressing.
In tomato sauce topped with fresh mozzarella.
Napped with fresh tomato puree.
Tossed in a basil pesto.
With broccoli rabe, sweet sausage, garlic and extra virgin olive oil.
Pancetta, onions, Pecorino and egg yolk.
With an array of vegetables.
Roasted peppers, scallions, olives oil and garlic.
Sauteed in garlic, olive oil and parsley.
Sauteed with garlic, fresh tomato and basil.
In a pink tomato sauce finished with Parmesan cheese.
Cooked in sage scented duck broth, plum tomato and finished with Parmesan cheese.
Penne or linguini.
With vegetable ratatouille and napped in garlic and olive oil.
Over king crab, horseradish, green onion cake and cucumber and caper vinaigrette.
Served with a cabbage slaw, balsamic onion stew and pickled ginger.
Surrounding risotto mantecato topped with mango relish in a flat parsley puree.
With grilled vegetables, goat cheese, napoleon and an artichoke and white wine sauce.
With lemon white wine butter sauce.
Corn crusted polenta cake and black currant sauce.
With prosciutto and melted fontina, leeks, mushrooms, fingerling potatoes and lemon sage.
With seasonal vegetables, garlic whipped potatoes and a tarragon mustard sauce.
On steak fried potatoes and spinach, topped with crispy leeks.
Finished with Barolo wine sauce and seasonal vegetables.
Served with broccoli rabe, white beans and baby carrots.
With portobello, red peppers, polenta and herb pesto sauce.
Menu for Nino's provided by Allmenus.com
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