|
Dinner Menu
Antipasti
MOZZARELLA CAPRESE
Fresh mozzarella served with ripe beef steak tomatoes, fresh basil and extra
virgin olive oil.
CARPACCIO "Harry's Bar"
Raw tenderloin of beef, thinly sliced prepared with capers and a delicious
mustard sauce.
CARPACCIO Di SALMONE
Fresh salmon, thinly sliced, dressed with virgin olive oil and lemon.
PORTOBELLO AL BALSAMICO
Fresh Portobello mushrooms sliced and sautéed with roasted peppers, garlic
and balsamic vinegar served on a bed of fresh spinach.
INVOLTINI DI MOZZARELLA
Mozzarella wrapped with roasted peppers and grilled eggplant served with
sun-dried tomatoes and balsamic vinegar sauce.
ZUPPA DI COZZE
Fresh mussels prepared in a lightly spiced marinara sauce. DELIGHTFUL!
ANTIPASTO MISTO
Cold italian antipasto.
Le Insalate
CAESAR SALAD
Authentically prepared and served with parmigiano cheese and croutons.
INSALATA FRAGOLINA
Arugula, endive and strawberries, served with aged balsamic dressing and
parmigiano cheese shavings. DELICIOUS!
INSALATA VERDE
Mixed baby greens, marinated diced tomatoes and sliced parmigiano cheese in
a light champagne vinaigrette.
SPINACI DA VINCI
Fresh spinach with tomatoes and goat cheese in an olive oil lemon dressing.
INSALATA DEL MAESTRO
Baby greens, fresh fennel, granny Smith apple and Gorgonzola cheese with
honey mustard vinaigrette
I Polli
POLLO DOLCE
Chicken breast, sliced and served with a delicate black cherries sauce,
Garnished with basmati rice.
POLLO DOROTEA
Breast of chicken sautéed with dijon mustard and fresh asparagus tips.
POLLO ROSSO VERDE
Breast of chicken sautéed with artichokes, Port wine and roasted peppers.
Le Carni
VITELLO ALLA PARMIGIANA
Tradizionale!!
SCALOPPINE "TERRA E MARE"
Veal scaloppine sautéed with shrimp, shallots and Pinot Noir wine.
NODINO DI VITELLO MADONNA
Thin pounded veal chop lightly breaded, pan-fried and topped with arugula,
radicchio and tomatoes.
MEDAGLIONI DI MANZO ALESSANDRA
Grilled filet mignon medallions served with gorgonzola cheese and black
cherry sauce.
COTOLETTA DI VITELLO AL PORTOBELLO
Veal chop sautéed with portobello mushrooms sauce.
AGNELLO "FIORENTINA"
Grilled New Zealand rack of lamb, served with barolo wine sauce.
I Pesci
TRIO VENEZIANO
Grilled shrimp, snapper and salmon served with diced tomatoes, capers
Sauvignon-Blanc sauce.
DENTICE AQUA PAZZA
Fresh filet of red snapper sautéed with chardonnay wine, diced garden
vegetables, lemon and a touch of tomato.
SALMONE DI CAPRI
Fresh filet served with porcini mushrooms, sundried tomatoes, asparagus and
Sauvignon-Blanc sauce.
SPADA TRICOLORE
Grilled swordfish served over tricolore salad with balsamic vinaigrette.
Le Paste e Risotto
HOUSE
SPECIALITY SEAWEED SPAGHETTINI
(no flour, 3gr. carbs, no eggs, 10 cal.), served with baby shrimp, shiitake
mushrooms, fresh tomatoes and basil sauce.
HOUSE SPECIALITY RISOTTO E ARAGOSTA
Florida lobster chunks, asparagus tips, Italian arborio rice and a touch of
saffron.
RAVIOLI DI VITELLO "STOLICHNAYA"
Homemade veal ravioli served in a creamy pink vodka sauce.
AGNOLOTTI AL FILETTO
Homemade ravioli stuffed with ricotta cheese and spinach, served in a fresh
diced tomato and basil sauce.
LASAGNA ALLA BOLOGNESE
Homemade meat lasagna.
LINGUINE DI BOSCO
Linguine pasta blended with olive oil, garlic, fresh spinach and portobello
mushrooms.
FETTUCCINE AL SALMONE
Homemade pasta prepared with fresh salmon and a touch of vodka in a creamy
pink sauce.
INTEGRALE SOFIA
Whole wheat spaghetti with grilled chicken, sundried tomatoes, garlic and
fresh tomatoes.
GNOCCHI AI QUATTRO FORMAGGI
Homemade potato dumplings served in a delicate combination of four cheeses.
BUCANIERI AL NERO DI MARE
Homemade black linguine with shrimp and black olives in fresh tomato-basil
sauce.
PENNE BELLA NAPOLI
Penne pasta with fresh tomatoes, garlic, basil and diced mozzarella.
LINGUINE E VONGOLE
Homemade linguine, fresh Little Neck clams and white wine garlic sauce.
|
