Primo 116 Bistro Italiano

lightly battered sauteed eggplant layered with tomato sauce, parmesan and mozzarella cheese.

long thin pasta served with a savory tomato sauce topped with shaved parmesan cheese.

fresh vegetable prepared daily.

grilled cornmeal topped with bolognese sauce and parmesan cheese.

Italian sausage links simmered in tomato sauce.

sweetened ricotta cheese and pistachio nuts in two crisp pastry tubes.

lady fingers soaked with espresso and layered with whipped sweet marscapone cheese, shaved chocolate and cocoa.

assorted flavors of Italian ice cream

traditional roman ricotta cheesecake.

regular or decaffeinated.

regular or decaffeinated.

gourmet coffee fresh brewed at your table

an assortment of gourmet teas to choose from.

1 liter bottle

assorted soft beverages

an assortment of imported Italian meats and cheeses, peppers, ripe olives and artichoke hearts.

baked mushroom caps stuffed with breadcrumbs, parmesan cheese, pignoli nuts, parsley and herbs.

clams baked with casino butter, diced pepper, pancetta and herbs.

middle neck clams simmered in white wine, parsley, garlic, and olive oil.

toasted homemade ciabatta served with the topping of the day.

eggplant stuffed with a blend of ricotta, parmesan, and mozzarella cheeses baked with a marinara sauce.

fresh mozzarella, tomato and basil drizzled with olive oil.

escarole and cannellini beans cooked in a light broth and served with shaved parmesan.

a neapolitan classic of white beans and pasta in a light tomato sauce.

mesculin mix of greens, imported goat cheese, toasted pignoli nuts and a balsamic glaze.

romaine lettuce, shaved parmesan foccocia croutons and homemade caesar dressing.

wide flat pasta in a rich tomato and meat sauce.

bow tie pasta in pink vodka cream sauce with baby peas, pancetta and mushrooms.

pasta layered with ricotta, parmesan, romano and mozzarella cheese baked in a bolognese sauce and topped with bechamel.

ravioli stuffed with porcini mushrooms and ricotta cheese in a marsala cream sauce.

ravioli stuffed with lobster meat and ricotta with a roasted red pepper cream sauce.

jumbo shrimp lightly battered and sauteed in lemon, butter and white wine.

jumbo shrimp sauteed with garlic, lemon and butter.

jumbo shrimp, scallops, clams, mussels and fish simmered in a light fish fumet seasoned with basil, fennel seed, garlic and a touch of tomato.

scallopini of veal prepared either marsala, francese or piccata.

scallopini of veal topped with prosciutto and mozzarella over a bed of spinach in a sage demi-glace.

12 oz veal chop grilled and served with the vegetable of the day and polenta.

boneless chicken breast prepared in your choice of marsala, piccata, or francese.

boneless chicken breast layered with eggplant, prosciutto, ricotta cheese and topped with a creamy tomato sauce and mozzarella.

pieces of boneless chicken and Italian sausage simmered with mushrooms, cherry peppers, artichoke hearts, potatoes and herbs in a demi-glace.

lightly battered sauteed boneless chicken breast in a marinara sauce topped with mozzarella cheese.

28 oz porterhouse for two seasoned with olive oil and black pepper.

18 oz dry rub ribeye steak.

18 oz rib eye steak with a savory tomato and mushroom sauce.

boneless pork loin breaded with herbs and cheese and sauteed in a white wine and lemon reduction.

rack of lamb encrusted with parmesan cheese and herbs.