APPETIZERS | | | SALSICCIA FRIULANA
SWEET ITALIAN SAUSAGE THINLY SLICED, SAUTEED WITH GARLIC, OIL, LEMON AND
WHITE WINE | CARPACCIO AL CARCIOFI
THINLY SLICED RAW FILET MIGNON WITH MIXED SAUTEED MUSHROOM WITH A DRIZZLE OF TRUFFLE OIL DRESSING | CRESPELLI FIORENTINA
THINLY SLICED EGGPLANT FILLED WITH RICOTTA AND SPINACH AND ROLLED INTO A CANNOLI SHEEL SAUTEED IN A PINK SAUCE
| SPEDINI ALLA ROMANA
MOZARELLA IN CAROZZA WITH HAM SERVED WITH ANCHOVY SAUCE | MELAZANE AFFUMICATE
GRILLED EGGPLANT AFFUMICATE THICK SLICED EGGPLANT WITH SMOKED MOZZARELLA AND FRESH TOMATO SALAD | FORMAGGI ASSORTITI
CHEESE PLATTER (GORGONZOLA, FONTINA, TALLEGIO AND REGGIANO) SERVED WITH BLACK OLIVES AND THINLY SLICED TOAST
| GRIGLIATA DI VERDURE
ZUCCHINI, TOMATOES, ROASTED PEPPERS,
ADICCHIO, ENDIVE IN A BALSAMIC DRESSING
| SALTATA DI CARCIOFINI
ARTICHOKE HEARS SAUTEE IN GARLIC AND OIL WITH LEMON | PORTOBELLO ALLA GRILIA
PORTBELLO MUSHROOM LAYERED WITH FRESH MOZZARELLA CHEESE IN A DRY VERMOUTH ORANGE SAUCE WITH GRILLED PEARS
| MOZZARELLA AND CARROZZA
SERVED WITH MARINARA SAUCE
| CAPRESE
MOZZARELLA, ROASTED ITALIAN PEPPERS AND TOMATO WITH BALSAMIC GLAZE
| CARPACCIO SCOTATO
RAW FILLET MIGNON SERVED WARM AND TOPPED WITH PLUM TOMATOES, MINCED ANCHOVIES, CAPERS, AND DICED FRESH MOZZARELLA | PALLE DI RISO
RICE BALLS STUFFED WIH FRESH MOZZARELLA OVER TOMATO PUREE
| CARPACCIO AL FUNGHI
RAW FILET MIGNON THINLY SLICED WITH
MIXED SAUTEED MUSHROOMS WITH A
DRIZZLE OF TRUFFLE OIL DRESSING TOPPED WITH PARMESAN | | POLENTA AL GORGONZOLA
TRIANGLES OF FRIED POLENTA WITH GORGONZOLA CHEESE
| | | SEAFOOD APPETIZERS | | | CLAMS
RAW AND ON THE HALF-SHELL
| FRIED CALAMARI
WITH THINLY SLICED PEPPERONCINI | SHRIMP AND SCALLOPS
SAUTEED OVER CANNELINI BEANS IN A
PLUM TOMATO, GARLIC AND ROSEMARY
SAUCE
| COCKTAIL DI GAMBERI
JUMBO SHRIMP (4 PCS)
| GAMBERI IN CAMICIA
SHRIMP WRAPPED WITH PROSCIUTTO
SERVED IN AN ORANGE SAUCE WITH SLICED STRAWBERRIES
| ZUPPA DI CLAMS
RED OR WHITE | CLAMS CASINO
STUFFED WITH MINCED ROASTED PEPPERS
AND ONIONS TOPPED WITH BACON
| GAMBERI I FUNGHI
SHRIMP AND PORTOBELLO MUSHROOMS SAUTEED OVER CANNELINI BEANS IN A PLUM TOMATO, GARLIC AND ROSEMARY SAUCE | ZUPPA DI MUSSELS
RED OR WHITE | SCOTT LOBAIDO’S
BAKED CLAMS |
| | SALADS | | | INSALATA DI CASA
FENNEL, ARTICHOKE HEARTS, MUSHROOMS,
SWEET CORN, PARMESAN CHEESE IN A HOUSE DREESING
| INSALATA CESARE CON POLLO
CHOPPED PIECES OF CHICKEN BREAST
POUNDED THIN, SEARED AND TOSSED
WITH TRADITIONAL CAESAR SALD | INSALATA MARGHERITA
ARUGULA, SLICED PORTOBELLO
MUSHROOMS, ROASTED PEPPERS, MOZZARELLA IN A WHILE BALSAMIC AND OLIVE OIL DRESSING
| INSALATA FANTASY
SPINACH, DRIED CRANBERRIES, FRIED ONIONS, FRIED NOODLES, WITH SLICED STRAWBERRIES TOSSED IN A RASPBERRY VINAIGRETTE
| INSALATA DI MANGO
MANGO SALAD WITH BABY ARUGULA
TOSSED, MANGOS, KIWI IN A RICE WINE
VINEGAR DRESSING | CARPACCIO BOMBA
RAW BEEF OVER ARUGULA SALAD
TOSSED IN AN OIL AND LEMON
DRESSING TOPPED WITH SHAVED
PARMESAN CHEESE | INSALATA DI BARBAIETOLE
BEEF SALAD WITH BEEFS, RED ONION, GOAT CHEESE AND RED WNE VINEGAR | DA NOI’S CAPRINI SALAD
MIXED FIELD GREEN SALAD TOPPED WITH BRAISED GOAT CHEESE AND WALNUTS IN A BALSAMIC VINAIGRETTE
| | SOUPS | | | PASTA FAGIOLI
CANNELLINI BEAN SOUP IN TOMATO PUREE | SPINACH EGG DROP
SPINACH AND EGG WHITES IN CHICKEN BROTH
| PASTINA EN BRODO
CRUSHED ANGEL HAIR IN CHICKEN BROTH | BRUSCHETTA | | | TOMATO BRUSCHETTA
TOPPED WITH TOMATOES | MUSHROOM BRUSCHETTA
TOPPED WITH SAUTEED MUSHROOMS | MELANZANE BRUSCHETTA
TOPPED WITH EGGPLANT
| SIDE ORDERS | | | RUSSET FRENCH FRIES
Served with spicy French dressing and pesto mayo | SWEET POTATO FRIES
CARAMELIZED IN BROWN SUGAR | SEASONAL VEGETABLES
VEGETABLES WITH GARLIC AND OIL OR STEAMED
| | | | | | |
ORECCHIETTE PUGLIESI
(sautéed w/ broccoli di rabe, sliced sweet Italian sausage, chopped cherry peppers, garlic, oil and white wine)
| RAVIOLI ALLA SALVIA filled w/ Ricotta and Spinach (8 pieces) sautéed in sage and butter sauce | PENNE CONTADINA Whole Wheat Penne sautéed with small pieces of chicken, minced sundried tomatoes & shitaki mushrooms in garlic, oil and white wine sauce | SPAGETTI BOLOGNESE
(veal and beef meat sauce sautéed with a plum tomato sauce)
| LINGUINE ALLE VONGOLE in a white or red clam sauce | PENNE QUATTRO STAGIONI w/ snow peas, broccoli, mushrooms, zucchini & plum tomato | FEDELINI CON RAPINI
(sautéed w/ broccoli di rabe, shrimp in a garlic & oil sauce
| RIGOTONI SORRENTINA w/ arugula, fresh diced mozzarella in a fresh tomato & garlic sauce | PENNE ALLE MELANZANE
(sautéed w/ sausage, eggplant, grilled zucchini in a garlic & oil sauce)
| FUSILLI CALABRESE w/
Hearts of artichoke, plum, tomato, black olives in a garlic & oil sauce w/ shredded gorgonzola cheese
| RIGATONI AURORA w/ ground sausage, prosciutto & onions sautéed in a pink sauce w/ a touch of brandy and topped w/ smoked mozzarella
| CAPELLINI PRIMAVERA (angel hair pasta sautéed w/ julienne carrots & zucchini, celery, mushroom & peas w/ plum tomato & touch of cream sauce | GNOCCHI QUATTRO
FORMAGGI Basil Gnocchi
Quattro Formaggi (sautéed in a four cheese sauce) | FETTUCCINE AI PORCINI w/ dried porcini mushrooms in a touch of cream & tomato sauce | GNOCCHI CON ASPARAGI Potato Gnocchi sautéed w/ fresh asparagus in a cream sauce | | LINGUINE LAGUNA Linguine sautéed w/ shrimp and the fish of the day in a plum tomato, garlic & oil sauce & sliced grilled Portobello mushrooms on top
| | | | | **Any type of pasta can be combined with any type of sauce.
| | | | | | | | |
ENTREES
| | | POLLO AL BALSAMICO ( a breast of chicken pounded paper thin w/ a layer of spinach, sundried tomato, mozzarella cheese on top in balsamic reduction)
| BISTECCA ARGENTINA Skirt Steak (8 oz.) served with Chimichurri sauce and french fries or mashed potatoes | SALTATA DI RISO Shrimp or Chicken Fried Rice w/ fresh vegetables | POLLO DEL NONNO (chicken cutlet layered with ham, shallots, minced mushrooms in a light tomato sauce and topped with melted mozzarella cheese)
| COTOLETA CAPRICCIOSA ai Arugula (veal cutlet topped with arugula salad tossed in a oil and lemon dressing on top) | BRACIOLA DI MAIALE Pork Chop (a single pork chop w/ a roasted pepper, mushrooms tomato sauce) served sweet mashed potatoes) | POLLO SCARPARIELLO
(boneless and sautéed with sausage in a garlic, oil and white wine sauce)
| BUSTINE DI MANZO (thinly pounded shell steak, stuffed with prosciutto and fontina cheese in a balsamic reduction, served with mashed potatoes)
| BISTECCA ALLA GRIGLIA Shell Steak 10 oz (cooked to your temperature) served w/ roasted or mashed potatoes | POLLO ROLLATINI (served Sushi Roll style, stuffed with Portobello, roasted pepper & fontina cheese, drizzled w/ lemon & white wine sauce)
| STEAK ROLLATINI (served Sushi Roll style, stuffed with asparagus and Portobello in a truffle oil sauce w/ parmesan cheese) | VITELLO SORRENTINO 2 pieces of scallopine layered with prosciuto, eggplant & fontina cheese sautéed in a beef stock sauce w/ sauce | SALMONE IN CROSTA
encrusted with horseradish & sautéed in a light cream sauce | MEDAGLIONI DI VITELLO ALLA
SALVIA Veal Medallions (2 pieces) in a fresh sage & butter sauce w/ roasted potatoes
| SOGLIOLA ALLE MANDORLE Sole layered with sliced almonds in a lemon white wine sauce | | | | | SIDES | | | | | | | Russet French Fries served with spicy french dressing & pesto mayo | Sweet Potato Fries caramelized in brown sugar | Seasonal vegetable w/ garlic & oil or steamed |
SEAFOOD APPETIZERS
| | | ZUPPA DI MUSSELS Red or White
| FRIED CALAMARI w/ thinly sliced pepperoncini
| GAMBERI FUNGHI Shrimp & Portobello mushrooms sauteed over cannelini beans in a plum tomato, garlic & rosemary sauce
| ZUPPA DI CLAMS Red or White
| COCKTAIL DI GAMBERI Jumbo Shrimp Cocktail (4 pcs)
| SCOTT LoBAIDO’S Baked Clams
| CLAMS Raw & on the Half-Shell (7 pcs)
| GAMBERI IN CAMICIA Shrimp wrapped w/ prosciutto served in an orange sauce w/ sliced strawberries | CLAMS CASINO clams stuffed minced roasted peppers & onions with bacon on top | | | | APPETIZERS
| | | SALSICCIA FRIULANA Sweet Italian Sausage (thinly sliced, sauteed w/ garlic, oil, lemon & white wine)
| SPEDINO DI PROSCIUTTO COTTO ALLA ROMANA mozzarella in carozza with ham served with anchovy sauce
| GRIGLIATA DI VERDURE
(Zucchini, tomatoes, roasted peppers, radicchio, endive in a balsamic dressing) | MOZZARELLA IN CARROZZA
served with marinara sauce
| PALLE DI RISO Rice Balls stuffed w/ fresh mozzarella served overa tomato puree
| MELAZANE AFFUMICATE Grilled Eggplant Afumigate (thick sliced eggplant w/ smoke mozzarella and fresh tomato salad)
| CAPRESE Mozzarella, Roasted Italian Peppers & Tomato w/ balsamic glaze
| CARPACCIO AL FUNGHI (thinly sliced raw filet mignon layered with mixed sauteed mushrooms with a drizzle of truffle oil dressing)
| SALTATA DI CARCIOFINI Artichoke Hearts (sauteed in garlic and oil w/ lemon) | CRESPELLE FIORENTINA
(thinly sliced eggplant filled with ricotta and spinach and rolled into a cannoli shell sauteed in a pink sauce) | | POLENTA AL GORGONZOLA Fried Polenta (triangles of fried polenta w/ gorgonzola cheese) | FORMAGGI ASSORTITI
Cheese Platter (gorgonzola, fontina, tallegio and reggiano) served with black olives and thinly sliced toast | CARPACCIO AI CARCIOFI (thinly sliced raw filet mignon layered with sliced hearts of artichoke) | PORTOBELLO ALLA GRILIA
Grilled Portobello mushroom layered w/ fresh mozzarella cheese in a dry vermouth orange sauce w/ grilled pears | | | | SALADS
| | | INSALATA DI
BARBABIETOLE BEEF Salad (Beefs w/ red onion, and red wine vinegar)
| | INSALATA DI MANGO Mango Salad (baby arugula tossed with mangos, kiwi in a rice wine vinegar dressing with shaved ricotta salata on top | INSALATA FANTASIA
(spinach, dried cranberries, fried onions, fried noodles, w/ sliced strawberries) tossed in a raspberry vinegerette
| INSALATA CESARE CON POLLO
Chicken Ceasar Salad (chopped pieces of chicken breast pounded thin, seared and tossed with Traditional Caesar Salad) | DA Noi’s CAPRINI SALAD (mixed Field Green salad topped with braised goat cheese and walnuts in a balsamic vinaigrette) | INSALATA MARGHERITA
(arugula, sliced portobello mushrooms, roasted peppers, mozzarella in a white balsamic and olive dressing)
| | CARPACCIO BOMBA (raw beef over arugula salad tossed in an oil and lemon dressing topped w/ shaved parmesan) | SOUPS
| | | | Pasta Fagioli | Spinach Egg Drop | Pastina en brodo |
| | | BRUSCHETTA
| | | 5 pieces
Tomato Bruschetta |
Sauteed mushroom Bruschetta |
Melanzane Bruschetta (eggplant) |
PASTA | | ORECCHIETTE PUGLIESI
SAUTEED WITH BROCCOLI DI RABE, SLICED SWEET ITALIAN SAUSAGE, CHOPPED CHERRY PEPPERS,
GARLIC, OIL AND WHITE WINE
| FUSILLI CALABRESE
WITH HEARTS OF ARTICHOKE, PLUM TOMATO, BLACK OLIVES IN A GARLIC AND OIL SAUCE WITH SHREDDED GORGONZOLA CHEESE
| RAVIOLI ALLA SALVIA
FILLED WITH RICOTTA AND SPINACH SAUTEED IN SAGE AND BUTTER SAUCE (8 PIECES)
| RIGATONI AURORA
WITH GROUND SAUSAGE, PROSCIUTTO AND ONION
SAUTEED IN A PINK SAUCE WITH A TOUCH OF BRANDY AND TOPPED WITH SMOKED MOZZARELLA
| PENNE CONTADINA
WHOLE WHEAT PENNE SAUTEED WITH SMALL PIECES OF CHICKEN, MINCED SUNDRIED TOMATOES AND SHITAKI MUSHROOMS IN GARLIC, OIL AND WHITE WINE SAUCE
| CAPELLINI PRIMAVERA
ANGEL HAIR PASTA SAUTEED WITH JULIENNE CARROTS AND ZUCCHINI, CELERY. MUSHROOM AND PEAS WITH PLUM TOMATO AND TOUCH OF CREAM SAUCE | SPAGETTI BOLOGNESE
VEAL AND BEEF MEAT SAUCE SAUTEED WITH A PLUM TOMATO SAUCE
| GNOCCHI QUATTRO FORMAGGI
BASIL GNOCCHI SAUTEED IN A FOUR CHEESE SAUCE | PENNE QUATTRO STAGIONE
WITH SNOW PEAS, BROCCOLI, MUSHROOMS, ZUCCHINI AND PLUM TOMATO
| FETTUCINE AI PORCINI
WITH DRIED PORCINI MUSHROOMS IN A TOUCH OF CREAM AND TOMATO SAUCE | FIDELINI CON RAPINI
SAUTEED WITH BROCCOLI DI RABE, SHRIMP IN A GARLIC AND OIL SAUCE
| GNOCCHI CON ASPARAGI
POTATO GNOCCHI SAUTEED WITH FRESH ASPARGUS IN A CREAM SAUCE | RIGATONI SORREMTINA
ARUGULA, FRESH DICED MOZZARELLA IN A FRESH
TOMATO AND GARLIC SAUCE
| LIGUINE LAGUNA
LINGUINE SAUTEED WITH SHRIMP AND THE FISH OF THE DAY IN A PLUM TOMATO, GARLIC AND OIL SAUCE AND SLICED GRILLED PORTOBELLO MUSHROOMS ON TOP
| PENNE ALLA MELANZANE
SAUTEED WITH SAUSAGE, EGGPLANT, GRILLED ZUCCHINI IN A GARLIC AND OIL SAUCE | LINGUINE ALLE VONGOLE
YOUR CHOICE OF A WHITE OR RED CLAM SAUCE | | | | ** ANY TYPE OF PASTA CAN BE COMBINED WITH ANY TYPE OF SAUCE. | | | | | |
ENTREES | | POLLO AL BALSAMICO
A BREAST OF CHICKEN POUNDED PAPER THIN WITH A LAYER OF SPINACH, SUN DRIED TOMATO, MOZZARELLA CHEESE ON TOP IN BALSARIC REDUCTION
| BISTECCA ALLA GRIGLIA
SHELL STEAK 10 oz (COOKED TO YOUR TEMPERATURE) SERVED WITH ROASTED OR MASHED POTATOES
| BISTECCA ARGENTINA
SKIRT STEAK (8 oz) SERVED WITH CHIMICHURRI SAUCE AND FRENCH FRIES OR MASHED POTATOES
| POLLO ROLLATINI
SERVED SUSHI ROLL SYTLE, STUFFED WITH PORTOBELLO, ROASTED PEPPER AND FONTINA CHEESE, DRIZZLED WITH LEMON AND WHITE WINE SAUCE
| SALTATA DI RISO
SHRIMP OR CHICKEM FRIED RICE WITH
FRESH VEGETABLES
| STEAK ROLLATINI
SERVED SUSHI ROLL STYLE, STUFFED WITH ASPARAGUS AND PORTOBELLO IN A TRUFFLE OIL SAUCE WITH PARMESAN CHEESE
| POLLO DEL NONNO
CHICKEN CUTLET LAYERED WITH HAM, SHALLOTS, MINCED
MUSHROOMS IN A LIGHT TOMATO SAUCE AND TOPPED WITH MELTED MOZZARELLA CHEESE
| VITELLO SORRENTIMP
2 PIECES OF SCALLOPINE LAYERED WITH PROSCIUTOO, EGGPLANT AND FONTINA CHEESE SAUTEED IN A BEEF STOCK SAUCE WITH CHEESE | COTOLETA CAPRICCIOSA AI ARUGULA
VEAL CUTLET TOPPED WITH ARUGULA SALAD TOSSED IN A OIL AND LEMON DRESSING ON TOP
| SALMONE IN CROSTA
ENCRUSTED WITH HORSERADISH AND SAUTEED IN A LIGHT CREAM SAUCE | BISTECCA DELLA CASA
FLAT IRON STEAK (8 oz) SERVED WITH MASHED POTATOES TOPPED WITH FRIED CHEESE
| MEDAGLIONI DI VITELLO ALLA SALVIA
VEAL MEDALLIONS (2 PIECES) IN A FRESH SAGE AND BUTTER SAUCE WITH ROASTED POTATOES | POLLO SCARPARIELLO
BONELESS PIECES OF DARK AND WHITE MEAT SAUTEED WITH SAUSAGE IN A GARLIC, OIL AND WHITE WINE SAUCE
| SOGLIOLA ALLE MANDORLE
SOLE LAYERED WITH SLICED ALMONDS IN A LEMON WHITE WINE SAUCE | BUSTINE DI MANZO
THINLY POUNDED SHELL STEAK, STUFFED WITH PROSCIUTTO AND FONTINA CHEESE IN A BALSAMIC REDUCTION, SERVED WITH MASHED POTATOES | POLLO SALSICCIA
BONELESS PIECES OF DARK AND WHITE MEAT SAUTED WITH SHALLOTS, SAUSAGE AND MUSHROOMS IN A CHICKEN STOCK REDUCTION | | | WINE | | PLEASE ASK TO SEE OUR WINE LIST | |
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