INVERNO 2020
PASTE SECONDI
INSALATA
SPAGHETTI NERI (GFA) 26 SALMONE (GF) 28 CAPRESE (GF) 17 String cut black spaghetti, mussels, clams, Grilled Loch Duart Salmon, red wine Imported mozzarella, oven dried tomatoes, reduction, thyme, grapes, winter greens basil, extra virgin olive oil shrimp, calamari, San Marzano tomatoes, red chili flakes POLLETTO (GF) 25 CESARE (GFA) 15 RAVIOLI “PICCOLO SOGNO” 20 Flattened Cornish hen, rapini, lemon Romaine, croutons, lemon, white anchovies, Four cheese ravioli, pine nuts, butter, Marsala glaze, parmesan curls parmesan dressing ROSTICCIANA 28
FETTUCCINI BOLOGNESE 24 Braised beef short ribs, soft polenta, sautéed MISTA (GF) 12 greens, red wine, aromatic vegetables Ribbon noodles, meat and tomato ragu Field greens, cucumbers, carrots, grape tomatoes, Dijon vinaigrette PAPPARDELLE CON CINGHIALE (GFA) 24 “SAPORE DI MARE” (GFA) 27
Wide flat pasta, spiced wild boar ragu Assorted shellfish and fish stew, garlic BARBABIETOLE (GF) 15 rubbed toast
Mixed beets, local goat cheese, citrus, RIGATONI AL SUGO DI NONNA 24 BRANZINO AL FORNO (GF) 39 greens, fennel, hazelnuts Tube shaped pasta, pork neck bone “Sunday Whole Mediterranean sea bass, sea salt gravy”, braised meat, tomato, whipped ricotta crusted, asparagus, citrus caper reduction
ANTIPASTI ORECCHIETTE CON BROCCOLI E GAMBERI 26 Ear shaped pasta, ragu of shrimp, garlic and broccoli, with grape tomatoes
PROSCIUTTO DI PARMA (GF) 17 Prosciutto di Parma, melon PIZZE (GF) GLUTEN-FREE (GFA) GLUTEN-FREE POLPETTE DELLA NONNA 15 AVAILABLE UPON REQUEST Trio of Grandma’s meatballs, tomato sauce, soft polenta MARGERHITA 15
Classic Margherita pizza, San Marzano FUNGHI AL FORNO (GF) 16 tomato sauce, fiori di latte, basil Wood roasted oyster mushrooms, house cured pancetta, aged balsamic, radicchio, BIANCA 15 WE ALSO HAVE A VARIETY OF spinach Fiori di latte, arugula salad, shaved DINNER PACKAGES AND KITS COZZE ALL’ ARRABBIATA (GFA) 15 parmesan AVAILABLE FOR PICKUP AND Prince Edward Island mussels, spicy tomato 16 DELIVERY-ASK FOR DETAILS sauce, garlic bread FUNGHI MISTI Fiori di latte, mixed mushrooms, herbs
FRITTURA 20 17 Fried calamari and shrimp, lemon PROSCIUTTO Fiori di latte, San Marzano tomato sauce, sliced Prosciutto di Parma
CHEF TONY PRIOLO CHEF DI CUCINA MICHAEL BURKE PICCOLO SOGNO’S OWN WE USE A COMBINATION OF LOCAL AND SOUS CHEFS EXTRA VIRGIN OLIVE OIL IMPORTED FROM ITALIAN INGREDIENTS FEATURING GREEN GERARDO CRUZ SICILY AND 15 YEAR AGED BALSAMIC CITY MARKET PRODUCE, SICILIAN SEA NICK TOLITANO VINEGARS AVAILABLE, ASK YOUR SERVER SALT, DOP PIZZA FLOUR, SAN MARZANO TOMATOES AND ITALIAN CHEESES