Order popular dishes from a variety of restaurants. Get your order delivered or pick it up.
Soup, chicken broth, eggs, parmigiano, organic spinach, bell helen chicken breast, herb focaccia.
Classic preparation of cannellinI beans, prosciutto dI parma, tomato & vegetable broth.
Organic spinach, pine nuts, raisins, bitter apples, tossed in aged balsamic vinaigrette.
Classic oven roasted country bread topped with stewed escarole, cannellini, shrimp
Field greens tossed in house made anchovy-lemon aiolI and crouton, dusted with parmigiano
Field greens, house made bread chips, onions, cucumbers, grape tomatoes,ggorgonzola, walnuts (gf).
Roasted red pepper pouches, roasted eggplant, risotto, baby arugula, mint and toasted pistachios (GF)
House made mozzarella and vine ripe tomatoes, EVOO (GF)
Scamorza cheese, fried, egg batter, fresh tomato sauce, pecorino, Sardinian Carasau bread chips (GF)
Baked vermont goat cheese, our own federal hill sunday gravy tomato sauce, carasau bread chips
Soft- cooked italian cornmeal with pork sausage bolognese-style sauce, topped with pecorino
Fresh tuna and salted baccala, blended with lemon aioli on roasted ciabatta crostini
Classic pasta dish with guanciale (pork jowl), onions, our own federal hill sunday gravy, pecorino
Shrimp, scallops, squid, tuna, cod, in terracotta with a rich seafood broth, tomato, saffron, saiettino
Bone in pork chop, seared in cast-iron with rosemary, sherry wine and vinegar peppers and apples (GF)
Wild boar, pork shoulder Bolognese, house-made wide-ribbon pasta, provola (GF)
Lobster ravioli, sea scallops, lobster cream sauce, passato tomato, dash of light cream, herbs
Carnaroli risotto, New Bedford sea scallops, rich fish fumet, white wine, fresh thyme and saffron (GF)
Pro-vi-mi veal pocket, prosciutto di Parma, provola, porcini dust, sherry, over a bed of risotto (GF)
Sliced veal leg filled with smoked prosciutto (speck) aged fontina in enriched tomato risotto (GF)
Air-chilled (Belle Helen) chicken breast, shrimp, crostino, fried egg, lemon, pachino tomato (GF)
Filet of sole, egg-battered, onions, pine nuts, raisins, sherry vinegar, saffron, baby spinach (GF)
Classic preparation of garlic, olive oil, anchovies and parsley.
Guitar-cut abruzzo style spaghettI with our own federal hill sunday gravy tomato, house made meatballs.
Menu for Potenza Ristorante-Bar provided by Allmenus.com