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(Cont.) LE PIETANZE IL FRUTTI DI MARE LE PIZZ

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(Cont.) LE PIETANZE IL FRUTTI DI MARE LE PIZZ The following are a sample of our customer's favorites--for a copy of our full menu, please call 202-289-8843 and we will be happy to email or fax you a full copy of our menu. LE ZUPPE PASTA ACCUTTA (cont.) Pappa al Pomodoro 5.95 Pennette Amatriciana 14.95 Tuscany soup of fresh tomato simmered penne pasta tossed with sauteed Italian with olive oil, garlic, black pepper and pancetta bacon, hot pepper, fresh tomato diced bread and Romano cheese Crema di Aragosta e Gamberetti 8.95 Lasagna Tri-Colore 17.95 a delicious soup of fresh lobster meat & fresh housemade red (tomato), green baby shrimp simmered in their own juices (spinach) and yellow lasagne pasta layered with garlic, onion, a touch of brandy with a minced veal tomato ragù, ricotta and and light cream mascarpone cheeses, topped and baked with a bechamèl sauce INSALATI Insalata di Finocchio, Mela e Noci 6.95 LE PIETANZE fresh fennel, apple and walnuts tossed Nodino di Vitello alla Tuscana 23.95 in a light lemon dressing 16 oz veal chop seasoned in a special Insalata ai Frutti di Mare 10.95 marinade, pan-seared and served with a fresh scallops, baby shrimp, calamari, special demi-glacè sauce over Saffron mussels and monkfish marinated in a light Risotto with vegetables lemon dressing with vegetables, served Pollo all’Aglio 16.95 over fresh endive and radicchio grilled chicken breast, served on a bed of steamed spinach, topped with a puree ANTIPASTI of rosemary and garlic Cozze alla Tuscana 8.95 Pollo San Marsano 17.95 fresh New Zealand green mussels steamed fresh chicken breast sauteed with artichoke with light garlic, butter and white wine heart, sun-dried tomato, mushroom Mozzarella Caprese * 6.95 and cream sauce fresh Mozzarella cheese and sliced tomato, Filetto di Medaglione ai Porcini 23.95 drizzled with basil and extra virgin olive oil two filet medallions grilled to perfection and Calamari Fritti * 6.95 served on a bed of portobello mushroom fried calamari served with our own with a special balsamic vinegar demi-glacè, marinara sauce with roasted potatoes and vegetables Melanzane al Formaggio di Capra 5.95 IL FRUTTI DI MARE grilled eggplant served with caramelized onion, sun-dried tomatoes and Balsamic Tonno Siciliano 17.95 vinegar, topped with goat’s cheese grilled filet of tuna topped with sauteed gar- lic, tomato, capers, Calamata olives and LE BRUSCHETTE white wine Bruschetta al Gorgonzola 4.95 Gamberoni Stufati 18.95 homestyle grilled bread topped with a shrimp scampi stewed in a spicy marinara Gorgonzola and mascarpone cheese blend sauce, served on a bed of linguine pasta PASTA FRESCA Tagliolini Sepia 17.95 (all our fresh pastas are house-made) fresh housemade black thin fettuccini served with an assortment of fresh shellfish Ravioli Verde 15.95 in a spicy tomato sauce spinach ravioli stuffed with ricotta & parmesan cheeses, served with a Risotto ai Frutti di Mare 19.95 light creamy tomato sauce imported Arborio rice sauteed and sim- mered with shrimp, sea scallops, baby Gnocchi alla Fornarina 15.95 clams, mussels, fish broth, saffron and potato dumplings tossed with a Fontina, a touch of tomato sauce Gruyere and Parmesan cheese cream sauce, served in a pagnotta bread bowl LE PIZZE Torre ai Frutti de Mare 17.95 (our pizzas are authentically baked in fresh cannelloni pasta stuffed with seafood, our stone pizza oven) spinach and a touch of mascarpone cheese Pizza con la Luganega 11.95 towering on a special bed of roasted ..tomato sauce, mozzarella, Italian pepper tomato sauce sausage, roasted peppers and oregano PASTA ACCUTTA Pizza Quattro Stagioni 11.95 (we use only the finest imported pasta four seasons pizza: Mozzarella, Prosciutto traditionally made with the best durum ham, sauteed eggplant, artichokes wheat semolina) and tomato sauce Pici alla Tuscana 14.95 Portafolio al Basilico, thick spaghetti tossed with a ground veal Pignoli e Gorgonzola 12.95 & pork, wine, herb and fresh tomato ragù folded turnover filled with Gorgonzola, roasted pine nuts, basil and sweet onion .
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