Arcodoro

sardinian cous cous with rock shrimp and shiitake mushrooms in a light saffron basil broth

imported sun-dried cured beef with marinated wild mushrooms, arugola & lemon served on toasted paesano bread

a homemade shrimp cake served on a bed of lobster sauce and basil pesto

imported prosciutto di parma & fresh buffalo mozzarella, atop pane carasau & arugola, finished with sweet honey

sautéed mussels & clams in a light tomato broth with garlic crostini

tender calamari lightly fried with arcodoroâ??s special breading

paperthin slices of herb & peppercorn encrusted bluefin tuna finished with microgreens and a bottarga dressing

buffalo mozzarella, flown in from italy, with fresh tomatoes, basil and extra virgin olive oil

thinly sliced raw beef tenderloin topped with mixed greens and fresh buffalo mozzarella, drizzled with extra virgin olive oil

homemade house breads to accompany your meal

mixed field greens with arugola, radicchio, fresh tomatoes and slivers of grana padano cheese served with a balsamic vinaigrette

a refreshing cold seafood salad of shrimp, mussels, clams, and octopus, lightly tossed with extra-virgin olive oil & mediterranean herbs

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

marinated portobello & shiitake mushrooms with belgian endive and cherry tomatoes in a white truffle vinaigrette

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

mixed field greens tossed with fresh tomatoes, red onions and pears topped with goat cheese and a herb vinaigrette

an assortment of roasted seasonal vegetables, drizzled with extra virgin olive oil

from our woodburning oven

roasted seasonal vegetables and goat cheese with a fresh tomato sauce

homemade italian sausage, mushrooms and roasted red bell peppers with tomato sauce and mozzarella

buffalo mozzarella, flown in from italy, with tomatoes and fresh basil

grilled chicken, red onions, smoked mozzarella & sun-dried tomatoes

marinated shrimp, mushrooms, artichokes, tomato & basil with fresh mozzarella

imported gorgonzola cheese and prosciutto parma and buffalo mozzarella

eggplant, basil pesto, arugola and goat cheese

artichoke hearts, forest mushrooms, ham, black olives and mozzarella with a fresh tomato sauce

whole wheat pizza with a zucchini blossom cream sauce and topped with fresh tomato and buffalo mozzarella

half chicken roasted in our woodburning oven served with rosemary new potatoes

grilled breast of chicken served with grilled seasonal vegetables drizzled with a pesto dressing

arcodoroâ??s award winning ribeye steak, marinated and grilled in the woodburning oven (10 ounces)

prosciutto, sopressata, provolone and mixed greens with a balsamic vinaigrette

grilled eggplant, fresh mozzarella, tomatoes and olive oil

sliced turkey breast, fontina, mixed greens & tomatoes with a whole grain mustard dressing

grilled chicken with provolone piccante & tomates served on chiabatta garlic bread

mortadella with pistachios topped with kalamata olives, whole grain mustard, grilled onions and asiago cheese

vialone nano rice simmered with parmesan and figs, topped with roasted quail

bowtie pasta with a creamy sauce of gorgonzola, parmesan, fontina & mozzarella cheeses

spaghetti tossed with crawfish meat and cherry tomatoes, finished with a crab bisque sauce

homemade whole wheat fettuccine with oven roasted seasonal vegetables and mediterranean herbs in a garlic tomato sauce

corkscrew pasta sautéed with fresh and smoked salmon, and green beans in a mascarpone cream

homemade potato dumplings with fresh tomato sauce and shavings of fresh ricotta salata

vialone nano rice simmered with fresh clams, mussels, shrimp and calamari and a touch of tomato sauce

handmade ravioli filled with spinach & ricotta cheese in a wild mushroom sauce

spinach taglierini tossed with imported pancetta in a cream sauce with porcini mushrooms

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

handmade fettuccine pasta tossed with marinated chicken breast, fresh eggplant and a touch of tomato

ribbon pasta with a ragu of wild boar and cannonau wine

fregula sarda cooked with seasonal vegetables and asparagus tips, topped with pecorino sardo and served with pane carasau

sautéed boneless trout on a bed of cream spinach, topped with sundried tomatoes and a sauce of vermentino and bottarga

sautéed chicken breast folded over fresh ricotta cheese and spinach, with breadcrumbs and aromatic herbs

combination of grilled lambchop, homemade italian sausage and marinated breast of chicken

pork chop sautéed with fresh sage and served with a velvety balsamic vinegar and walnut sauce

boneless quail sautéed with italian grappa, served with creamy polenta and topped with truffle shavings

sautéed chicken tenders with wild mushrooms and berries in a vernaccia wine sauce

medallions of veal sautéed with baby shrimp and fava beans and topped with fresh tomatoes and basil

breast of chicken crusted with almonds, lightly sautéed atop an saba reduction

broiled fillet of scottish salmon finished with lemon zest and dill served with grilled fennel

(a traditional sardinian clam soup) sardinian cous cous with baby clams in a saffron broth

buffalo mozzarella, flown in from italy, with fresh tomatoes and basil

homemade terrine of foie gras, black truffles and goat aspic served with seasonal figs

medallions of maine lobster served with a celery, fennel and microgreen salad, shaved fresh bottarga and a lemon chive dressing

tender calamari, lightly fried with arcodoroâ??s special breading

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

thinly sliced fillet of mediterranean seabass marinated with saffron, served with arugola, teardrop tomatoes, cannellini beans & shavings of bottarga, finished with an organic orange extra virgin olive oil

an aspic of roasted suckling pig served with a fresh fennel and arugola salad topped with a grain mustard & pear dressing

baby calamari sautéed with mirto leaves and candied tomatoes, served with a chilled fregula estiva

marinated scottish salmon and yellow fin tuna carpaccio, served with red belgian endive and orange cilantro dressing

paperthin slices of raw beef filet mignon topped with arugola, a confit of portobellos and black truffle shavings

steamed mussels & clams sautéed with a light garlic-tomato broth and a touch of arcodoroâ??s signature vermentino

imported cured beef topped with radicchio marinated in red wine vinegar, fresh buffalo mozzarella imported from italy and drizzled with fruttato extra virgin olive oil

delicate saffron lobster broth served with mini homemade ravioli filled with lump crab meat and fresh tarragon

a medley of radicchio, arugola, belgian endive, tomatoes & slivers of parmesan

a medley of arugola leaves, williams pears, aged ricotta sarda and walnuts drizzled with organic dop extra virgin olive oil

arugola, wild mushrooms, grana cheese & truffle oil

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

homemade house breads to accompany your meal

the recipient of the international title ""ultimate"" ravioli jumbo handmade ravioli stuffed with scallops and shrimp with mosto di carignano finished with a velvety seafood reduction

linguini with fresh clams, skinless tomatoes & sardinian bottarga

carnaroli rice simmered with squid ink, cuttlefish, baked scampi and thyme

taglierini pasta with fresh clams, mussels, shrimp & calamari in a tomato sauce

homemade pasta stuffed with buffalo ricotta and black truffles, finished with a sauce of foie gras and passito di giogantinu

spaghetti sautéed with oysters and white wine, finished with shaved bottarga and scallions

carnaroli rice simmered with white asparagus finished with parmesan and sautéed fresh foie gras

carnaroli rice simmered with tripe and a zesty tomato sauce

homemade saffron spaghetti with a creamy egg sauce, pancetta and summer black truffles

traditional sardinian teardrop pasta with a stew of baby octopus and branzino, finished with bottarga

whole wheat fettucini with grilled chicken, roasted vegetables & tomato sauce

half moon pasta stuffed with mild imported cheeses with veal and tomato sauce

handmade semolina dumplings with a ragu of braised baby lamb

paella, sardinian style, simmered with saffron lobster stock & a medley of scampi, shrimp, mussels, clams, calamari and sea bream fillet

tender medallions of veal pan seared and served with sautéed sea scallops in a thyme and mosto dâ??uva sauce

veal shank braised in a cannonau wine reduction, served with risotto milanese

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

fillet of scottish salmon roasted in the woodburning oven with lemongrass and topped with a white asparagus sauce, served with sautéed belgian endive and roasted zucchini

bone in flounder fillet marinated with rosemary and roasted in the woodburning oven, topped with bottarga and lemon infused extra virgin olive oil and served with sautéed artichoke bottoms and fregula

roasted pork tenderloin served on a bed of green lentils finished with figs caramelized in saba

a loin of fresh rabbit stuffed with porcini mushrooms and prosciutto, topped with a truffle infused vermentino sauce and served with roasted polenta and a stew of green cabbage

roasted bone-in chicken breast, caramelized with saba, rosemary, and lime juice, accompanied by fregula with pecorino & portobello

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

black angus porterhouse steak, cooked in the woodburning oven with rosemary and roasted garlic

arcodoro offers an aged black angus ribeye steak with a unique garlic marinade, grilled in our woodburning oven, and served with homemade mashed potatoes and arugola salad

roasted seasonal vegetables, fresh tomatoes and goat cheese

manilla clams & fava beans with white onions, sliced garlic and extra virgin olive oil, finished with a sprinkling of grated bottarga

homemade italian sausage, mushrooms, roasted red bell peppers, tomato sauce & mozzarella

buffalo mozzarella, flown in from italy, with tomatoes and fresh basil

grilled chicken, red onions, smoked mozzarella and sundried tomatoes

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

roasted eggplant mousse sprinkled with goat cheese, topped with slivers of pecorino sardo, finished with a drizzling of bitter honey

(ask your server for availability) whole fish encrusted in rock salt and cooked in the woodburning oven, filleted tableside

grilled breast of chicken, marinated in lemon and accompanied by countryside polenta

half chicken roasted in our woodburning oven with aromatic herbs

arcodoro offers an aged black angus ribeye steak with a unique garlic marinade, grilled in our woodburning oven, and served with homemade mashed potatoes and arugola salad

sardinian cous cous with baby clams in a saffron broth

thinly sliced fillet of mediterranean seabass marinated with saffron, served with arugola, teardrop tomatoes, cannellini beans and shavings of bottarga, finished with an organic extra virgin olive oil

jumbo handmade ravioli stuffed with scallops and shrimp with mosto di carignano, finished with a velvety seafood reduction

fillet of scottish salmon roasted in the woodburning oven with lemongrass and topped with a white asparagus sauce, served with sautéed belgian endive and roasted zucchini

a duet of arocodoroâ??s palate cleansing sorbet

an aspic of roasted suckling pig served with a fresh fennel and arugola salad, topped with a grain mustard and pear dressing

paperthin slices of raw beef filet mignon, topped with arugola, a confit of portobellos and black truffle shavings

sardinian teardrop pasta with a wild boar ragu

roasted bone-in chicken breast, caramelized with saba, rosemary and lime juice, accompanied by fregula with pecorino & portobellos

delicate praline parfait drizzled with sardinian abbamele

traditional sardinian shepherdâ??s soup of warm pane carasau drowned in a light mint flavored broth, then topped with a gratin of pecorino sardo

smoked duck prosciutto with mixed greens and sliced portobello mushrooms, drizzled with a truffle oil vinaigrette

fresh mussels sautéed with tomatoes, roasted garlic and vernaccia wine in a light saffron broth

buffalo mozzarella, flown in from italy, with sliced tomatoes, basil and extra virgin olive oil

fresh salmon marinated with citrus and dill laid upon a salad of cucumber, arugola, radicchio and watermelon, finished with an orange dressing

grilled cuttlefish with a lime marinated served with a salad of artichoke hearts, radicchio di treviso and skinless tomatoes tossed with a creamy dill dressing

paperthin slices of herb & peppercorn encrusted bluefin tuna finished with microgreens and a bottarga dressing

cantaloupe tossed with arugola and hazelnuts drizzled with a bitter honey dressing served atop

mixed field greens with arugola, radicchio, fresh tomatoes and slivers of grana padano cheese served with a balsamic vinaigrette

a cold seafood salad of shrimp, mussels, clams and calamari finished with a citrus vinaigrette on a bed of mixed greens

layers of sardinian music bread, with tomato sauce and pecorino cheese, topped with a poached egg

a mini focaccia baked with fresh mozzarella, pancetta, and two eggs, finished with a touch of homemade pesto

scrambled eggs with asparagus tips and parmesan served on toasted paesano bread

open faced omelet with peppers, chicken, mushrooms, mozzarella, & tomato sauce

two eggs cooked to perfection in our woodburning oven, covered with a fresh tomato sauce & pecorino sardo

poached eggs on homemade potato bread topped with smoked salmon, goat cheese & a scallion cream sauce

daily selection of an open faced omelet prepared to the chefâ??s inspirations

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

vialone nano rice simmered with vernaccia wine, ground homemade italian sausage, tomatoes and pecorino sardo

with oven roasted eggplant, zucchini, yellow squash, bell peppers, fresh tomatoes and garlic

homemade linguini tossed with a sauce of squid ink and cherry tomatoes topped with cuttlefish

homemade fettucini pasta with grilled strips of marinated chicken breast tossed in a light tomato basil sauce

homemade ravioli stuffed with ricotta and veal topped with a sauce of mascarpone & mushrooms

imported teardrop pasta with extra virgin olive oil, roasted garlic and peperoncino with grated sardinian white mullet caviar and mussels

fillet of scottish salmon with a mosto di carignano sauce, on a bed of scallion mashed potatoes and slices of grilled eggplant

sautéed chicken breast served on a bed of braised mini artichokes with a thyme and garlic sauce

panseared boneless quail marinated with mirto leaves and sage with an acquavite sauce and creamy polenta

lamb shank simmered with vermentino, mediterranean herbs and wild fennel with a reduction of mosto di carignano and balsamic vinegar

roasted pork chop and grilled portobello mushroom served atop mashed potatoes and a pecorino sauce

marinated veal roasted in the woodburning oven and finished with a medley of wild mushrooms

butterflied rainbow trout served with fregula estiva and steamed vegetables with a cannonau wine reduction

buffalo mozzarella, flown in from italy, with tomatoes and fresh basil

homemade italian sausage, mushrooms and roasted red bell peppers with tomato sauce and mozzarella

artichoke hearts, forest mushrooms, ham, black olives and mozzarella with a fresh tomato sauce

roasted seasonal vegetables and goat cheese with a fresh tomato sauce

grilled chicken, red onions, smoked mozzarella & sun-dried tomatoes

capers, anchovies and tomato sauce with mozzarella

eggplant, basil pesto, arugola and goat cheese

marinated shrimp, mushrooms, artichokes, tomato & basil with fresh mozzarella

imported gorgonzola cheese and prosciutto parma and buffalo mozzarella

homemade house breads to accompany your meal

half chicken roasted in our woodburning oven served with rosemary new potatoes

arcodoroâ??s award winning ribeye steak, marinated and grilled in the woodburning oven (10 ounces)