PRIMI PIATTI SECONDI PIATTI

Orecchiette con Salsiccia e Friarielli 18 Pollo al Taleggio 21 Ear shaped pasta with Italian sausage and broccoli rabe sautéed in Chicken cutlet breaded in our homemade bread crumbs, pan-seared in garlic, and EVOO a white wine Italian herb sauce then topped with melted taleggio cheese and prosciutto di parma, served over a bed of sautéed spinach Ravioli 18 Borgatti’s hand-crafted cheese ravioli topped with our homemade Salmone Oreganata 21 tomato basil sauce and a dollop of fresh ricotta Salmon roasted in our wood-fired oven then topped with warm caponata, served with escarole and cannellini beans Fettuccine Alfredo 18 Filetto di Manzo alla Griglia 28 Homemade fettuccini pasta tossed in a light parmigiano reggiano Fire-grilled hanger steak with Italian seasonings served with sautéed cream sauce topped with seared pancetta and shaved asiago cheese peppers, onions, and broccoli rabe Costoletta di Vitello 30 Garganelli alla Bolognese 19 Porterhouse veal chop roasted to a medium temperature in our wood- Homemade penne style pasta tossed in our classic meat sauce topped fired oven, seasoned with Italian herbs and EVOO, served with spinach with freshly grated parmigiano reggiano and basil and rosemary roasted potatoes

Tagliatelle Fra’ diavolo 24 Pollo alla Contadina 23 Thin flat noodles with shrimp, clams, mussels, and calamari tossed Oven roasted chicken on the bone with sweet Italian sausage sautéed in a spicy hot marinara sauce with peppers, onions, potatoes, EVOO, and rosemary

Gnocchi Calciano 14 Light as a feather potato gnocchi tossed in a simple tomato basil SPECIALITA΄ DELLA CASA sauce and topped with a dollop of fresh ricotta Pollo alla Parmigiana 19 Chicken cutlet breaded in our homemade bread crumbs, pan-seared then topped with a melted muenster/mozzarella cheese blend and tomato sauce, served with a side of tagliolini pasta CONTORNI Vitello alla Parmigiana 24 Vegetables are sautéed with garlic and EVOO Top round veal cutlet breaded in our homemade bread crumbs, Friarielli Aglio e Olio 8 pan-seared then topped with a melted muenster/mozzarella cheese blend and tomato sauce, served with a side of tagliolini pasta Broccoli rabe Pesto Avellinesi 17 Spinaci 7 Homemade Avellinesi style fusilli with grilled portobello mushrooms and cherry tomatoes tossed in our homemade pignoli lemon basil pesto Spinach Scarola e Fagioli 7 with grilled chicken 19 with grilled shrimp 21 Escarole and cannellini beans Braciole con Cavatelli 22 Patate e Peperoni 8 Flank steak stuffed with mozzarella, raisins, pignoli nuts, and herbs, slowly Potatoes and peppers braised in our tomato sauce and served over fresh cavatelli pasta Tagliolini alle Vongole in Bianco 18 Authentic Italian Family Style Dinner For Two 45 Homemade square spaghetti tossed with an assortment of whole “Nonna’s Sunday Dinner” Available Sundays after 5PM and chopped little neck clams in a white wine sauce Insalata Italiana Tradizionale/ Cavatelli Con Salsiccia/Polpette/Manzo di Brasate/Braciole

The Salumeria The Italian version of the delicatessen is the salumeria, which means “cured meat shop”. The origins of the salumeria date back to the ancient Romans, who first developed curing methods out of practical necessity. Simply using air, salt, and smoke to preserve meats, long before refrigeration was an option, the Italians elevated curing to an art form. Combinations of curing techniques and spices, combined with regionally unique traditions resulted in an infinite variety of “salumi”, cured meats. And let’s not forget the ancient culinary relationship between the pig and yet another food which the Italians have mastered and made their own - cheese. We invite you to join us in our love of authentic Italian food, both through our Salumeria and through our menu, which uses all of these cured meats and cheese extensively. The Pasticceria In every Italian village, no matter how small, there is sure to be one pastry shop, known as a pasticceria. Bakers work overtime supplying Italians and visitors alike with delicious cookies (collectively known as biscotti), pastry, and cakes. The pasticceria is a busy place all day long. Italians satisfy their sweet tooth in the morning with steaming espresso and pastry. In the afternoon the pasticceria is the perfect place to sit and relax with a glass of wine and biscotti. Attractive packages of assorted cookies are always beautifully displayed. It is customary to give them to a friend or host as a token of thanks or friendship - a very sweet Italian tradition! TouchOfItaly.com (302) 703-3090 ANTIPASTI INSALATE Cesare 10 Melanzane Rollatini 10 Fresh romaine, Caesar dressing, shaved parmigiano reggiano, and Lightly breaded flash fried eggplant rolled with ricotta and homemade semolina croutons with grilled chicken 15 tomato sauce then topped with handmade mozzarella cheese Rucola 10 Ravioli di Stagione 8 Fresh arugula, sliced red onions, marinated artichokes, candied Ravioli of the season! Ask your server for details! walnuts, and balsamic vinaigrette

Gnocchi Quattro Formaggi 11 Mista 10 Handmade ricotta potato gnocchi topped with gorgonzola, Fresh spring mix topped with strawberries, candied walnuts, fontina, provolone, fresh ricotta, pecorino romano and bread crumbs goat cheese, and our house dressing

Bocconcini con Prosciutto 10 Italiana Tradizionale 9 Fresh iceberg with tomatoes, kalamata olives, raw onions, Three velvety handmade mozzarella balls wrapped in prosciutto then balsamic vinegar, and EVOO pan-seared with a hint of rosemary and EVOO Caprese 12 Chivalade 14 Our fresh handmade mozzarella with sliced fresh tomatoes topped Lamb sausage with pecorino romano cheese and parsley with basil and then drizzled with EVOO (handmade by famed butcher shop on Arthur Avenue in the Bronx) grilled and served on a bed of broccoli rabe ZUPPE Bagna Cauda 9 Scarola e Fagioli 6 Asssortment of Italian cheeses melted in our wood-fired oven Escarole and cannellini bean soup together with a hint of white wine and garlic cloves, Zuppa del Giorno 7 served with crostini Soup of the day Calamari Fritti 10 Lightly dusted calamari with a side of our fra’ diavolo sauce LE PIZZE Polpette della Mamma 9 “Handmade “00” flour type dough stretched then layered with our handmade Hand-rolled veal, pork, and beef meatballs topped with our mozzarella and other fine ingredients form both the “old world” and the “new”, homemade marinara sauce and fresh seasoned ricotta cooked well-done in our 800 degree wood-fired oven” Bianca con Prosciutto 15 Polpette 9 Handmade mozzarella, fontina cheese, fresh tomatoes, arugula, Hand-rolled veal, pork, and beef meatballs flash fried and tossed and prosciutto with a beautiful mix of caramelized hot and sweet peppers and onions Fiaschetto 15 Tomato sauce, handmade mozzarella, mushrooms, prosciutto, Salsiccia con Peperoni e Cipolle 9 artichokes, grated Italian cheese, basil, and EVOO Your choice of either hot or sweet Italian sausage, roasted with a beautiful mix of peppers and onions Al Bianco 13 Handmade mozzarella, ricotta, oregano, grated Italian cheese, basil, Pane alle Olive 6 and EVOO with anchioves 15 Warm slices of oil cured, hand-rolled, black olive bread drizzled with EVOO and served with warm fresh ricotta Campagnola 16 Tomato sauce, handmade mozzarella, Italian sausage, peppers, Cozze Al Vino Bianco O Al Pomodoro 15 onions, and EVOO Mussels sautéed with your choice of either white wine or Alla Sopressata 14 a touch of tomatoes Tomato sauce, handmade mozzarella, sweet sopressata, fresh

thinly sliced mushrooms, shavings of parmigiano reggiano cheese,

basil, and EVOO Alla Salsiccia 14 Tomato sauce, handmade mozzarella, PASTICCERIA Italian sausage, and EVOO ANTIPASTI DELLA CASA 18 • Prosciutto Fontinella San Marzano 13 Capicolla Gran Cru Tomato sauce, handmade mozzarella, basil, and EVOO Hot Sausage/Sopresatta Sun-dried Sweet Peppers Il Migliore 16 Mozzarella with Prosciutto Oil Cured Olives Handmade smoked mozzarella, broccoli rabe, Italian sausage, garlic, grated Italian cheese, and EVOO

Padrino 16 Tomato sauce, parma cotta ham, fontinella cheese, sharp provolone, fresh spinach, garlic, and EVOO SALUMERIA Focaccia Robiola Deluxe 23

FORMAGGI DELLA CASA 18 Created• by Ciro Verdi, owner of the historic Da Ciro Ristorante in NYC - Thin focaccia filled with robiola cheese, Best Served With White Wine prosciutto, arugula, and oven-dried tomatoes then drizzled with Auricchio - An imported sharp provolone white truffle oil Red Pepper Table Cheese - Creamy sheep’s milk layered with red pepper Gran Cru - A sweet sheep’s milk cheese with balanced texture CALZONI Raschera - A cow’s milk cheese with rich and creamy notes Napoletano 15 Handmade mozzarella, sopressata, grated Italian cheese, basil, Best Served With Red Wine TRATTORIA and EVOO Locatelli Percorino Romano - A sharp sheep’s milk cheese Ubriaco (Italian for drunk) - A sweet cow’s milk cheese soaked in red wine for up Con Verdure 16 to 72 hours Handmade mozzarella, spinach, mushrooms, marinated artichoke Prima Donna Forte - Traditional Dutch cheese making mixed with the intricate hearts, roasted red peppers, grated Italian cheese, basil, and EVOO flavors of parmigiano reveals a strong, sweet, and nutty tasting cheese Tutto Bianco 13 Handmade mozzarella, ricotta, oregano, grated Italian cheese, Piave Vecchio - A creamy cow’s milk cheese (similar to parmigiano reggiano) and EVOO

PLEASE CONSIDER US FOR ALL OF YOUR CATERING PLANS. OC