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LUNCH MENU |
APPETIZERS |
Fried Calamari & Zucchini
served wtih marinara sauce |
8.50 |
Pan Seared Bay Scallops
with dry
porcini mushrooms, whipped cream & tomato paste on
a thin sliced oven roasted potato with parmesan cheese |
8.00 |
Steamed Little Neck Clams- dry white
wine, fennel seed, zucchini & red bell peppers |
8.00 |
Grilled Goat Cheese- with herbs and
sun-dried tomatoes in red radicchio nestled with
grilled red bell peppers and Belgian endives |
8.00 |
Vitello Tonnato -
slow roasted veal tenderloin thin sliced topped
with tuna mayonnaise sauce and Italian beans |
8.00 |
Mozzarella Caprese - ripened
tomatoes, extra virgin olive oil and fresh basil. |
8.00 |
Carpaccio of Beef -
beef tenderloin, arugula, slivers of parmesan
drizzled with extra virgin olive oil. |
8.00 |
Carpaccio of Tuna - topped with
a tasty balsamic fresh herb vinaigrette. |
8.00 |
Antipasto Platter (for two) -
Prosciutto di Parma, Salami, Bresaola, Cannellini
beans, Mozzarella, Bruschetta, Parmigiano-Reggiano,
Mushrooms trifolati, roasted Red Peppers |
18.00 |
Salads |
Organic Mesclum Salad -
tomatoes, cucumbers, carrots & balsamic dressing |
7.00 |
| with CHICKEN |
14.00 |
Tre Gusti Salad - arugula,
red radicchio, endive and tomatoes |
7.00 |
| with CHICKEN |
14.00 |
Caesar Salad - tossed with
tuscan croutons and parmesan slivers |
7.00 |
| with CHICKEN |
14.00 |
| *** All Salads below are served with a cup of soup *** |
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Mediterranean Seafood Salad -
assortment of fresh seafood in lemon juice, roasted
red bell peppers pureé and white wine |
16.00 |
Salt Baked Shrimp Salad -
blended
in white balsamic vinegar and dijon mustard,
cherry tomatoes, chives and avocado pear |
16.00 |
Grilled Chicken Salad -
with red bell
peppers, sun-dried tomatoes, and port wine soaked
California raisins. Drizzled with a balsamic dressing |
16.00 |
Norwegian Roasted Salmon -
crumbled
Italian pancetta vinaigrette & baby arugula salad |
18.00 |
Pastas |
| *** Pasta is served with soup or salad *** |
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Fettucine -
with porcini mushrooms,
asparagus, cooked prosciutto and sun-dried
tomatoes, Alfredo sauce |
16.00 |
| Lasagna Bolognese - |
15.00 |
| Canelloni - alla Mauro |
15.00 |
Angel Hair Capellini -
Extra virgin olive oil and fresh tomatoes |
15.00 |
Tortellini -
filled with beef and
served with herbed tomato sauce |
16.00 |
Penne Rigate -
with creamy taleggio
cheese sauce & julienne of prosciutto-ham |
16.00 |
Gluten Free Spaghetti-
With marinara sauce and fresh basil |
15.00 |
Whole Wheat Linguine -
with assorted roasted vegetables |
15.00 |
Seafood Linguine -
succulent
selection of fresh seafood with white wine,
fresh basil and tasty tomato sauce |
19.00 |
Entrées |
| *** Entree’s are served with soup or salad *** |
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Grilled Rib Eye-Steak -
Herbed & sliced with fresh sliced campari
tomatoes. Crispy Italian fries |
21.00 |
Tenderloin of Beef -
Oven roasted in a red wine mushroom
sauce and Parmesan Risotto |
22.00 |
Chicken Breast Piccata - lemon,
white wine sauce and capers. Crispy Italian fries |
18.00 |
Veal Scaloppine “Marsala”-
Portobello mushrooms and sweet marsala wine.
Crispy Italian fries |
18.00 |
Branzino, Mediterranean Sea Bass -
roasted with leeks, capers, fresh saffron and
parmesan Risotto |
18.00 |
Tuna Steak -
grilled, topped with
oven roasted herbed tomatoes with olive
oil and spaghetti aglio e olio |
19.00 |
Lemon Sole -
pan seared with
orange-saffron butter. Parmesan Risotto |
18.00 |
Red Snapper “Al Cartoccio” -
baked in parchment paper with reduction
of white wine, light marinara sauce,
fresh herbs and bruschetta tomatoes |
18.00 |
Italian Seafood Soup -
assorted fresh fish and seafood served in a
tomato, white wine and saffron sauce.
Served with grilled tuscan bread |
19.00 |
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DINNER MENU |
APPETIZERS |
Yellowfin Tuna Tartar- avocado-pear,
diced red and yellow bell peppers and cucumber slices |
11.00 |
Beef Carpaccio - with parmesan
slivers and olive oil mustard dressing |
10.50 |
Mozzarella Caprese - with tomatoes,
fresh basil and drizzled extra virgin olive oil |
11.00 |
Italian Prosciutto- with fresh
burrata cheese and paper thin fried zucchini |
10.00 |
Calamari Croccanti- crispy fried
calamari and zucchini served with marinara sauce |
9.00 |
Crabcakes - blended with mayonnaise,
mustard and lemon juice serve with lobster sauce |
11.00 |
Goat Cheese Roasted Tomato-
blended with fresh herbs and sun-dried tomatoes
with grilled red bell pepper purée |
9.00 |
Pan Seared baby Scallops -
with artichoke heart, sliced yellow tomato
prepared in a tarragon-white wine-butter sauce |
11.00 |
Shrimp and Pancetta-
on a basil and parmesan blended Polenta
topped with diced tomatoes |
9.00 |
SALADS & SOUPS |
Caesar Salad - tossed with
parmesan slivers and herbed croutons |
7.00 |
Tre Gusti Salad - arugula,
red radicchio, endive and tomatoes |
7.00 |
Minestrone “Milanese” - hearty
vegetable soup with ditalini pasta |
6.00 |
PASTAS |
Tortellini “Tatiana” - Homemade, filled
with Asiago cheese and pear, light champagne pink sauce |
17.00 |
Pappardelle - Homemade with wild mushrooms
trifolati veal sauce and white-truffle-oil |
17.00 |
Whole Wheat Linguine - tossed with
Italian sausage, sun-dried tomatoes and broccoli rabe |
17.00 |
| Gnocchi - Homemade with blended creamy pesto sauce |
16.00 |
Fettucine Bolognese-
Old School bolognese meat sauce |
16.00 |
Farfalle - Bow-tie with fresh salmon,
asparagus tips, cream and vodka-tomato sauce |
17.00 |
Agnolotti “Katerina” - Homemade
filled with spinach and ricotta cheese, light pink sauce |
17.00 |
Linguini “Frutti di Mare”-
prepared in a tasty tomato sauce, with an
array of fresh fish and seafood |
23.00 |
Black Ravioli- Homemade, filled
with Maine lobster, light Cognac lobster sauce |
18.00 |
Penne “Bella Napoli” - with imported
mozzarella, basil & fresh tomatoes |
18.00 |
RISOTTI |
With Asparagus -
and Prosecco Sparkling wine |
20.00 |
With Saffron - shrimp
and a touch of Mascarpone cheese |
22.00 |
With Porcini Mushrooms-
drizzled with white truffle oil |
20.00 |
SEAFOOD |
Red Snapper - oven roasted with
Italian herbs, white wine, halved green olives,
lemon juice and fresh oregano |
26.00 |
Tuna Arcobaleno - grilled and
relished with diced tomatoes, fresh basil,
touch of onions and olive oil |
28.00 |
Grilled Langostinos - marinated in
fresh herb olive oil and lemon juice |
32.00 |
Mediterranean Branzino-
pan roasted, prosecco wine and orange juice
saffron butter sauce, topped with julienne of leeks |
28.00 |
Italian Seafood Soup-
a hearty fish and shellfish with herbs
and a tasty tomato sauce |
27.00 |
Entrées |
Chicken Breast -
fresh herbs topped with diced bruschetta
tomatoes served with Tuscan canellini beans
in olive oil and sautéed spinach |
22.00 |
Grilled Lamb Chops -
Aged Port wine reduction and blueberry sauce |
32.00 |
| Grilled Veal Chop - with fresh sage |
32.00 |
Veal Scaloppine - with chanterelles
mushrooms and fontina cheese fondue |
24.00 |
Veal Chop Tricolore -
pounded, grilled and crowned with
marinated tomatoes, radicchio and arugula |
32.00 |
Veal “Milanesa” -
large pounded breaded veal paillard . |
28.00 |
New York Sirloin Steak -
14 oz “USDA Choice |
35.00 |
Center Cut Filet Mignon -
12 oz “Select” dry aged |
35.00 |
Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk of foodborne illness, especially if you have a medical condition.
This menu is here for your convenience. Menu is subject to change without notice. |
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