Arcodoro

A traditional Italian soup with carnaroli rice, rock shrimp and shiitake mushrooms in a light saffron basil broth

Buffalo mozzarella, flown in from Italy, with fresh tomatoes, basil, and drizzled with organic EVOO

Yellow fin tuna tartar mixed with fresh green peppers, cucumber, tomatoes, and cilantro infused with fruttato olive oil and ginger

Paper thin slices of beef tenderloin, with truffled arugula and portobello salad, finished with aged ricotta salata

Tender calamari lightly fried with Arcodoro's special breading and served with spicy tomato sauce

Homemade cured scottish salmon, served with green apple, spring mix, cherry tomatoes and lemon bottarga dressing

Classic seafood stew with mussels, clams, calamari and shrimp, served with a light spicy tomato sauce

Italian meats, cheese, and olives

Homemade crostini topped with a relish of tomatoes, basil, gourmet sardinia EVOO, and oregano

Mixed field greens with arugula, radicchio, fresh tomatoes and slivers of grana padano served with a balsamic vinaigrette

A favorite salad of white tuna, tomatoes, green beans, new potatoes & extra virgin olive oil

Marinated portobello and shiitake mushrooms With belgian endive and cherry tomatoes in a white truffle vinaigrette

Marinated and grilled chicken breast with assorted greens, topped with sundried tomatoes, capers and a creamy orange dressing

Mixed field green tossed with tomatoes, red onions and pears finished with goat cheese and herb vinaigrette

Mixed field greens and fresh oranges served with sauteed shrimp, toasted almonds, with a chive lemon dressing

Traditional sardinian tear drop pasta served with wild boar ragú

Bowtie pasta with a creamy sauce of gorgonzola, parmesan, fontina and mozzarella cheese

Carnaroli rice simmered with homemade roasted Italian sausage, green onions and peas, finished with pecorino cheese

Penne pasta, served with creamy genovese pesto, sundried tomatoes and grilled chicken

Carnaroli rice simmered with wild mushrooms and finished with parmesan cheese

Spaghetti tossed with crawfish, cherry tomatoes and asparagus finished with a light cream sauce

Handmade ravioli stuffed with roasted chicken, ricotta and spinach, finished with creamy parmesan and truffle oil

Rigatoni pasta with a homemade sauce made from choice cuts of veal and beef, flavored with jalapenos, cilantro & pecorino cheese

Carnaroli rice simmered in a saffron broth

Spaghetti with fresh cherry tomato sauce, basil and novello extra virgin olive oil

Prosciutto, sopressata, provolone and mixed greens with a balsamic vinaigrette on ciabatta bread

Sliced turkey breast, fontina, mixed greens and tomatoes with a whole grain mustard dressing on ciabatta bread

Bresaola, goat cheese, tomatoes, mixed greens, and olive pesto on focaccia bread

Marinated salmon, arugula, tomatoes, mascarpone cheese and Bottarga on focaccia bread

Medallions of veal sautéed with a medley of wild mushrooms and vermentino wine served with roasted polenta

Pan roasted filet of rainbow trout with celery and bottarga, served with a dry vermouth sauce

From our rotisserie: half organic chicken rubbed with garlic, crushed red pepper, fresh herbs, extra virgin olive oil and glazed with saba, served with roasted potatoes

Boneless quail sautéed with Italian grappa, served with creamy polenta and topped with white truffle oil

Grilled filet of scottish salmon, marinated with saba and dill, accompanied with rice and pink pepper sauce

Sautéed chicken breast stuffed with fresh ricotta cheese and spinach, served with puttanesca sauce

A 10 ounce black angus ribeye, grilled to perfection and sliced over arugula and parmesan salad drizzled with fruttato olive oil

Chicken scaloppini with lime and caper sauce served with seasonal vegetables

Pork chop lightly breaded and pan fried served with roasted rosemary potatoes

Homemade mozzarella with tomatoes and fresh basil

Rotisserie chicken, red onions, smoked mozzarella and sundried tomatoes

Marinated shrimp, mushrooms, artichoke hearts with mozzarella, tomatoes and basil

Sardinian cous cous with baby clams in a saffron broth

Buffalo mozzarella, flown in from Italy, with fresh tomatoes and basil

A traditional sardinian fried ravioli filled with wild boar and pecorino Sardo in a sauce of caramelized jalapenos, miele amaro and orange citrus

Yellow fin tuna tartare seasoned with extra virgin olive oil, cilantro, capers and citrus zest served over a cucumber carpaccio with a relish of skinless tomatoes and bottarga

Tender calamari lightly fried with arcodoro's special breading and served with spicy tomato sauce

Pan seared diver sea scallops caramelized with sea salt, served atop sardinian cous cous tossed with aromatic herbs and saffron

Steamed mussels sautéed in a light garlic tomato broth with a touch of arcodoro's signature vermentino wine

Thinly sliced fillet of mediterranean seabass marinated with saffron, served with arugula, teardrop tomatoes, cannellini beans and shaving of bottarga, finished with organic orange extra virgin olive oil

Paper-thin slices of raw beef filet mignon topped with arugula, a confit of portobellos and black truffle shavings

Mediterranean octopus grilled to perfection then served with cannellini bean escarole stew and roasted bell pepper with oregano salsa

A refreshing cold seafood salad of shrimp, mussels, clams, calamari, and octopus lightly tossed with gourmet sardinian EVOO and mediterranean herbs

Sardegna, puff pastry filled with sweet cheese, lightly fried then drizzled with sardinian bitter honey

Chocolate sponge cake, topped with layers of mascarpone and ladyfingers, finished with thin cracked chocolate

Homemade, light creamy cheesecake finished with fresh berry sauce and garnished with seasonal berries

Puff pastry topped with caramelized apple served with bitter honey gelato and pecan carto

Homemade almond and chocolate biscotti accompanied by vin santo for dipping

A trio of palate cleansing lemon, raspberry and mango sorbet

Seasonal fruit and berries with a mirto liqueur served with a hazelnut ice cream

A sample of arcodoro's signature desserts including tartaletta frutta, crema catalana, panna cotta al caffe, millefogolie alla fragole and ravioi dolce di recootu

Delightful trio of dark chocolate semifreddo, hot chocolate tortino, white chocolate mousse served with cappuccino sauce and almond tuille

A sampling of imported Italian cheese served with organic honey from Sardinia and Pane Carasau

Arugula, wild mushrooms, grana cheese and truffle oil

A medley of arugula leaves, William pears, aged ricotta sarda and walnuts drizzled with organic DOP extra virgin olive oil

Mixed field greens, frisee, cherry tomatoes and caramelized diver sea scallops in a fig infused balsamic vinegar

A medley of radicchio, arugula, belgian endive, tomatoes and slivers of parmesan

Jumbo handmade ravioli stuffed with scallops and shrimp, finished with a creamy bottarga mushroom sauce and a velvety saffron lobster sauce

Carnaroli rice simmered with radicchio and pecorino served with a roasted quail stuffed with Italian sausage

Carnaroli rice simmered with radicchio and pecorino served with a roasted quail stuffed with Italian sausage

Spaghetti with a creamy egg sauce, crispy pancetta, and black truffles

Carnaroli rice simmered with white asparagus, topped with foie gras

Traditional Sardinian tear drop pasta, served with wild boar ragu

Whole wheat fettuccini with grilled chicken, roasted vegetables and tomato sauce

Taglierini pasta with fresh clams, mussels, shrimp and calamari in a tomato sauce

Half moon pasta stuffed with mild imported cheeses and topped with a veal and tomato sauce

Linguine pasta with fresh clams, skinless tomatoes & sardinian bottarga

Paella, sardinian style, simmered with saffron lobster stock and a medley of scampi, shrimp, mussels, clams and calamari

Tender medallions of veal pan seared and served with porcini mushrooms in a mosto d'uva thyme sauce

Broiled domestic lamb chops in an almond crust, finished with a reduction of abbamele and balsamic vinegar

Jumbo shrimp marinated with bottarga, wrapped in fresh pasta and lightly fried, served with pan seared scallops and accompanied by a fregula tortino and finished with a spicy orange, ginger, cilantro and honey sauce

Roasted suckling pig on a bed of green lentils finished with figs caramelized in Saba

16oz aged Black Angus rib-eye steak with a unique garlic marinade, and served with homemade mashed potatoes and arugula salad

Fillet of scottish salmon oven roasted with lemongrass, topped with a saba glaze and served with an Idaho potato cake

Fillet of flounder pan roasted and served with a cauliflower mousse and olive tapenade

Tender medallions of veal pan seared and served in a light lemon caper sauce

Imported mediterranean seabass per person

Imported mediterranean sea bream per person

Gulf red snapper per person

Gulf striped bass

Daily made rotisserie of organic chicken and domestic lamb shoulder marinated with rosemary garlic and grain mustard