PRIMIPIATTI
Primipiatti

DINNER MENU

ANTIPASTI/COLD APPETIZERS

 

PEPERONI ARROSTITI CON MOZZARELLA FATTA IN CASA

Roasted Peppers with homemade Mozzarella and flavored with Caper-Basil Vinaigrette

(LUNCH 11.50)  (DINNER 12.50)


TARTARA DI TONNO FRESCO

Fresh tuna tartara over avocado flavored with red onion and cilantro served with a spicy Serrano chili sauce on the side

14.50

 

CARPACCIO DI MANZO

Beef Carpaccio with Avocado, Hearts of Palm, Olive Oil and Lemon Dressing

13.50

 

INSALATA DI MARE

Shrimp and calamari salad flavored with pistachio-capers sauce

13.50

 

INSALATA DI PESCE SPADA

Cubes of sword fish served with cherry tomatoes, almonds, sun-dried tomatoes, olives and flavored with lemon and olive oil

13.50

 

ANTIPASTI/ HOT APPETIZERS

 

CALAMARI FRITTI

Fried Calamari served with Truffle Aioli and Spicy Tomato Sauce

13.00

 

ROLLATINI DI MELANZANA

Sliced Eggplant Rolled with Provolone Cheese mousse Baked with Tomato Sauce and Mozzarella Cheese

12.50

 

CARCIOFI ALLA ROMANA

Artichokes braised with garlic and mint

13.00

 

CAPPESANTE CON CAVOLFIORI

Pan-roasted sea-scallops served over cauliflower puree cauliflower flowerets, raisins, capers and pine nuts

14.50

 

COZZE AL POMODORO

Mussels stewed in a spicy tomato sauce, served with bruschetta

12.50

 

INSALATE/SALADS

 

INSALATA DI ZUCCHINE

Shaved zucchini salad with shaved Parmigiano and toasted pine nuts flavored with olive oil and lemon

9.50

 

INSALATA MISTA

Mixed Wild Greens with Olive Oil and red wine Vinegar

9.50

 

INSALATA ROMANA

Fava beans, asparagus and Rugola salad with shaved pecorino cheese flavored with olive oil and balsamic vinegar

10.50

 

INSALATA DI POMODORI FRESCHI CON CETRIOLI

Fresh tomato salad with cucumber, celery, olives and red onion flavored with olive oil and red wine vinegar

9.50

 

PASTA

 

TAGLIERINI CON CAPPESANTE

Thin Fettuccini with Sea-scallops, Garlic, White Wine and Chili Pepper

23.50

 

MEZZI PACCHERI CON POMODORINI

Half rigatoni with pan-roasted cherry tomatoes, garlic and basil

19.50

 

SPAGHETTI CON GAMBERI

Spaghetti with Shrimp, Asparagus, Sun-dried Tomatoes and flavored with Garlic and Olive Oil

22.50

 

ORECCHIETTE CON RAPINI

Orecchiette with rapini flavored with pancetta, garlic, hot pepper and a sprinkle of aged ricotta cheese

20.00

 

RIGATONI CON ARAGOSTA E ZENZERO

Rigatoni with Lobster, Reduction of Lobster broth, green Peas, Brandy and touch of cream

25.50 (half 17.50)

 

CAVATELLI AI FUNGHI

Homemade cavatelli with mixed wild mushroom and goat cheese

20.50

 

FETTUCCINE AL NERO CON GRANCHIO E SCAMPI

Black ink fettuccini with Crabmeat and Shrimp flavored with Garlic, Olive Oil and hot Pepper

24.50

 

FUSILLI CON PESCE SPADA E MELANZANE

Fusilli with sword fish, sun-dried tomatoes and eggplant

22.50

 

SPAGHETTI ALLA CHITARRA

House made Spaghetti with Beef Ragu

23.50

 

AGNOLOTTI

Pasta Stuffed with Ricotta Cheese and Spinach served with Pistachio-Cream Sauce

21.50

 

RAVIOLI

Beef Ravioli in Tomato Sauce

22.50

 

CAPELLINI

Thin Spaghetti with Julienne of Vegetables and Tomato Sauce

20.50

 

*Gluten Free and Whole Wheat Pasta Available, ask your server

 

ZUPPE/SOUPS

 

AGLIATA

Umbrian Vegetable Soup

10.00

 

PAPPA AL POMODORO

Tomato and bread soup

10.00


CARNE/MEATS

 

NEW YORK STEAK

Pan-roasted New York steak flavored with basil chimichurri

28.50

 

FILETTO DI MAIALE

Pork Tenderloin encrusted with Porcini powder, String Beans, Cipollini Onions in Cinzano vinaigrette

26.50

 

GAMBA DI AGNELLO AI FUNGHI
Marinated and roasted leg of lamb served with mixed wild mushrooms, pancetta and chianti wine sauce

25.50

 

PETTO D’ANATRA AL PARMIGIANO

Pan-roasted duck breast stuffed with fennel seeds, rosemary and Parmigiano cheese

25.50

 

MEZZO POLLO ALLA DIAVOLA

Spicy chicken with olives

23.50

 

SCALOPPINE DI VITELLO SALTIMBOCCA

This Recipe is in Honor of Our Friend Nick Calio

Veal scaloppini with Sage and Prosciutto in a Frascati Wine sauce

26.50

 

Note: (Veal Milanese and Veal Piccata Also Available)

26.50

 

ADD A SIDE OF SPAGHETTI WITH TOMATO SAUCE OR GARLIC AND OIL TO YOUR MAIN DISH

7.50

 

 

PESCI/FISH

 

FILETTO DI ROCK FISH CON ASPARAGI

Pan-roasted Rock Fish filet over a bed of Asparagus, Flavored with

Butter-Lemon-Capers sauce

27.50

 

TONNO AI PEPERONI

Pan-roasted tuna served over braised leeks and a garlic-bell pepper sauce

29.50

 

 CODA DI ROSPO AL LIMONE

Monk fish filet flavored with preserved lemon, turmeric and caperberries

28.50

 

SALMONE AL RAGU DI CARCIOFI

Pan-roasted filet of salmon served over Jerusalem artichokes puree and a ragu of Jerusalem artichokes, fava beans and green peas

27.50