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v a l e n t i n e ’ s d a y Prix Fixe Menu — 4 Courses — 75 Per Person February 14, 2019 The Pastaria & Market Complimentary glass of Prosecco or Cupid Sparkler S T A R T E R S Melted Brie & Roasted Garlic Stuffed Artichoke, Parmesan Artichoke Dip Braised Cannellini Beans with Garlic and Oregano Burrata, Cherry Mostarda, Dressed Arugala, Crostini Charcuterie Plate for Two (May be ordered in the place of two starters) S A L A D S Creamy Tomato Soup Garnished with a garlic crouton and parmesan cheese House Salad Mixed greens, bean medley, choice of parmesan, feta, gorgonzola or goat cheese The Wedge Gorgonzola dressing, crumbled pancetta and cherry tomatoes Baby Kale Salad Strawberries, toasted hazelnuts, goat cheese tossed with a honey-balsamic dressing Caesar Salad Romaine lettuce, caesar dressing, ciabatta croutons, and parmesan cheese E N T R E E S Cioppino Mussels, clams, scallops, prawns, halibut in a tomato broth, served with sourdough Mushrooms Black Trufﬂe Sauce Roasted chicken breast sliced with mushrooms, spinach, sun-dried tomatoes, and tagliatelle pasta Shrimp Scampi with Dungeness Crab Lemon butter cream sauce with shallots and garlic, served with linguine pasta Braised Short Ribs Roasted brussel sprouts, pappardelle pasta, and parmesan cheese Spaghetti & Meatballs Meat sauce, meatballs, linguine pasta, parmesan cheese Campanelle Pasta with Creamy Pesto Shaved zucchini, fresh basil, cherry tomatoes, topped with parmesan bread crumbs D E S S E R T Flourless Chocolate Cake Cherry chocolate chunk gelato Chocolate Covered Strawberries Fresh whipped cream Cupid Sundae Warm brownies, vanilla bean ice cream, chocolate sauce Tiramisu Espresso dipped lady ﬁngers with marscapone cream Brown Butter Almond Cake Blackberry-sage compote and fresh whipped cream.

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Sample Menu (Changes Daily)
Insalata di Polpo alla Mediterranea 22 Tajarin all’Albese 50 RAW COURSE CRUDO Warm octopus salad with rutabaga puree, Angel hair pasta with shaved white truffle, sausage, Stonecipher Farm radicchio and truffle butter, farm egg yolk and parmigiano Capesante alla Moda* 19 fennel, mint and chili oil Day boat scallop, roasted corn puree, cold Tortellini con Crema al Limone 36 smoked Stonecipher Farm tomatoes, shaved Muscoli alla Genovese 18 Halibut-filled tortellini with lemon and scallop Pecorino, chives, lemon zest, sea salt, extra Bangs Island mussels with white wine, extra cream sauce and shaved bottarga virgin olive oil virgin olive oil, parsley, garlic and crouton Picaggette con Ragu d’Agnello 38 Carpaccio di Salmone* 19 • Gonfietti con Prosciutto e Burrata 22 Picaggette with traditional lamb ragu, mint, Wester Ross salmon, heirloom tomato Lightly-fried sage focaccia, fresh Italian pecorino and shaved summer truffles gazpacho, pickled cucumber, shaved fennel, burrata, Pio Tosini Prosciutto di Parma sourdough crostini, lemon zest, sea salt, extra Campanelle ai Cavolfiori 30 virgin olive oil FOCACCIA DI RECCO Campanelle pasta with cauliflower, pine nuts, parmigiano and extra virgin olive oil Carpaccio di Tonno* 21 Traditional focaccia from Recco, baked thin Atlantic tuna carpaccio, sweet corn and with Italian Stracchino cheese • Lasagne ai Funghi 34 pepper relish, Calabrian chili aioli, mint, lemon Traditional lasagne with locally-foraged zest, sea salt and extra virgin olive oil • Normale 22 mushrooms, béchamel and parmigiano Tartara
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Pasta Recipe Builder Inspired by the Flavors of the Middle East*
® PASTA RECIPE BUILDER INSPIRED BY THE FLAVORS OF THE MIDDLE EAST* EACH RECIPE SERVES 6-8 1. Pick your favorite PASTA; cook one minute less than 5. Stir in PROTEIN; toss to combine. package directions. Drain; reserve 1/2 cup of pasta water. 6. Stir in FLAVORING; toss to combine and heat through. 2. Meanwhile, heat OIL in large skillet over medium heat. 7. Remove skillet from heat; Add CHEESE, DAIRY & OTHER 3. Add SPICE. FINISHING TOUCHES. 4. Add VEGETABLES. Adjust seasoning with salt and pepper, 8. Garnish with TOPPINGS. to taste. Cook until VEGETABLES are softened; Add PASTA and reserved cooking water to skillet; continue cooking until most of the liquid is absorbed. 8 2 TBSP. TOPPINGS POMEGRANATE SEEDS, FRESH 7 1 TBSP. CHEESE, DAIRY & OR OTHER FINISHING TOUCHES PISTACHIOS, CILANTRO, PARSLEY, CHIVES, CHOPPED CHOPPED CHOPPED CHOPPED OR DRIED MINT, APRICOTS, CHOPPED PINE SESAME ALMONDS, CHOPPED NUTS, SEEDS, TOASTED & TOASTED TOASTED SLIVERED 6 2 TBSP. FLAVORING LABNEH FETA CHEESE, PRESERVED LEMONS, (STRAINED YOGURT) CRUMBLED CHOPPED OR 5 12 OZ. PROTEIN CANNED CHICKPEAS, DRAINED TAHINI GREEN SCHUG HARISSA POMEGRANATE OR (HERBAL MOLASSES HOT SAUCE) KAFTA CHICKEN GRILLED GROUND 4 1 CUP VEGETABLES COOKED SHAWARMA CHICKEN LAMB, (MEATBALLS) (SEASONED, SPIT BREAST, BROWNED RED ONION, ROASTED MEAT) THINLY SLICED & DRAINED CHOPPED OR 3 1 TBSP. SPICE ZA'ATAR SPICE MIX CANNED YELLOW RED PEPPER, All Rights Reserved. Azioni. per – Societa G. e R. Fratelli 2020 Barilla © ARTICHOKE ONION, ROASTED OR HEARTS, DRAINED CHOPPED & SLICED & QUARTERED SMOKED
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Specialty Produce Available the Week of 1/7/19 — 1/12/19
Specialty Produce Available the Week of 1/7/19 — 1/12/19 #23614 #67900 #9506 Kaffir Lime Leaves Pomegranate Seeds Baby Eggplant (by the pound) (12/4.5oz cs) (10#) ITEM CODE PRODUCT / CASE SIZE 52525 Apples, Baby Gala, 10# 67681 Melons, Winter, 1-2ct 72591 Apple Cider, Gallon 77297 Mushrooms, Chef’s Mix, 6# 2270 Apricots, case 66335 Mushrooms, Royal Trumpet, 6# 43051 Beans, Vanilla, 1# 27350 Nectarines, case 2515 Beans, Vanilla, each 78109 Oranges, Blood, 10# 63745 Carrots, Rainbow, 25# 1593 Oranges, Cara Cara, case 5355 Celery Root, 22-25# 62489 Oranges, Satuma Mandarin, 28# 5550 Cherries, case 31330 Peaches, case 73252 Clementines, 10/3# case 31361 Pears, Forelle, case 77241 Clementines, 3# 63571 Persimmons, Hachiya, case 2511 Dragonfruit, cs 67900 Pomegranate Seeds, 12/4.5 oz 9506 Eggplant, Baby, 10# 32204 Potatoes, Okinawa Sweet, 30# 10299 Endive, Red Belgian, 8-10# 35060 Rapini, 24ct 3827 Gooseberries, Caped, 12pk flat 67090 Romanesco, 8-12cts 14369 Grapefruit, Texas Ruby Red, 32ct 2171 Saffron Tins, 1 oz 14376 Grapefruit, Texas Ruby Red, 27ct 37085 Salsify, 11# 16157 Horseradish, Fresh, 5# 78283 Spinach, Savoy 4# 62689 Kale, Black Tuscan 12ct 82018 Starfruit, 25ct 23614 Kaffir Lime Leaves, by the pound 39050 Tangerines, 30-35# 82348 Lemons, Lemonade, 10/3# 66057 Watercress, Red, 12ct 1203 Lemons, Meyer, 8-10# 64106 Lettuce, Baby Iceberg, 40ct Place your order at Prices, Pack Sizes, & Sizing may vary. http://orders.testaproduce.com Quantities are limited. [email protected] 312-226-3237 fax 312-226-3410 Be Sure to use these Item Numbers! Testa Produce, Inc. 4555 S.
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Pasta Packaging
ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
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Model Aex18 Chefs’ Favorite Jemma
EXTRUDER + MIXER | COUNTER TOP MODEL AEX18 CHEFS’ FAVORITE JEMMA STANDARD FEATURES ■ Mixer and extruder– all-in-one process ■ Best ROI for your kitchen ■ Over 150 dies to choose from ■ Includes automatic cutting knife for short pastas ■ Industrial, high-torque motor ■ Stainless steel hopper ■ Removable stainless steel mixer shaft & auger for easy cleaning ■ Crumbly dough mixture is extruded through a solid brass die to create over 150 possible pasta shapes ■ Portable, compact & versatile machine is easy-to-use ■ 110 Volts ■ Factory and on-location training. The Only Full-Service Pasta Machine Manufacturer in North America! OPTIONAL FEATURES & ACCESSORIES ☐ Pasta trays - Perforated - Dim: 15.5˝W x 23.5˝D x 2.75˝H ☐ Pasta trays - Solid - Dim: 15.5˝W x 23.5˝D x 2.75˝H ☐ APC8 Mobile pasta cart with 8 trays CUTTING KNIFE FOR SHORT PASTAS ☐ APC20 Mobile pasta cart with 20 trays ☐ Lasagna sheet die with 6.25˝ dough sheet width and Adjustable Thickness: 1/32˝ - 3/16˝ ☐ Rolling pin for lasagna sheet die ☐ Extruder dies with Teflon inserts LASAGNA SHEET DIE (#60s) Optional APC8 Pasta Cart ©2020 Arcobaleno™, LLC CAD file available. Please contact factory 717-394-1402. 160 GREENFIELD ROAD | LANCASTER, PA 17601 ARCOBALENOLLC.COM | 717.394.1402 @ARCOBALENOPASTA EXTRUDER & MIXER | COUNTER TOP MODEL AEX18 TECHNICAL SPECIFICATIONS PAYS FOR ITSELF IN 30 DAYS! Model AEX18 AEX18 ROI BREAKDOWN Hourly Production* Up to 15-20 lbs/hr Semolina Flour Cost *Production varies by pasta shape Mixer Capacity (flour) 2,000 g 80 LBS Electrical Power 110V 60Hz 0.5HP (6
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The Italian “Dozen” Marinara Sauce
dinner at Osteria 166 APPETIZERS SOUP & SALAD (side/entrée) fried brusselS sprouts | 14 Crispy Pancetta, roasted fennel, blistered tomato, Auntie Kim’s pasta faGioli | 4/6 arugula, lemon, Gorgonzola and fennel pollen. Auntie Kim’s specialty. Tomato-cheese broth, escarole and canellini beans. Oysters in snow | 17 Crab & cheese stuffed great white oysters, Osteria House Salad | 7/13 rosemary and aromatic salt. Field greens, artichoke relish, marinated olives, tomatoes, and shaved Parmesan-Reggiano with a lemon vinaigrette. Mozzarella Stuffed Artichoke | 14 Panko-breaded artichoke hearts stuffed with fresh winter salad | 9/15 Mozzarella, finished with a balsamic glaze and served with Field greens, Granny Smith apples, dried cherries, cashews, Marinara and roasted squash and apple bruschetta. pickled red onion, goat cheese, roasted sweet potato, and maple vinaigrette. STUFFED PEPPER RISOTTO STICKS | 14 Our signature appetizer. Crispy, lightly-breaded risotto sticks with spinach salad | 9/15 herbs, banana pepper, Italian sausage and Pecorino Romano Roasted brussel sprouts, pomegranate seeds, with pepperoncini-infused rosé sauce. roasted beets, toasted almonds, shaved Parmesan, and lemon poppy seed vinaigrette. Winter burrata | 16 Warm baked Burrata, toasted olive bread, coriander & ANTIPASTO SALAD | 14 honey spiced blood orange gastrique and dates Chopped tomato, cucumber, Soppressata, artichoke, Romaine, olives, fresh Mozzarella, crispy Pancetta “The Carl” | 14 and crostini with a red wine vinaigrette. House-made Italian sausage topped with our giant meatball, sautéed banana peppers, onions and melted Mozzarella. Osteria’s Caesar salad | 9/15 Crisp Romaine, caesar dressing, heirloom cherry tomato halves, anchovy, toasted focaccia croutons and Parmigiano-Reggiano. SANDWICHES Served with freshly-made kettle chips (french fries or side salad $2) Add Grilled Chicken or Porchetta | 6 Grilled SHRIMP | 7 WaGyu BurGer | 15 A half-pound of American Wagyu beef topped with petite filet miGnon or SALMON | 9 roma tomato slices and field greens on a toasted bianco roll.
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Chart-Of-Pasta-Shapes
KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad,
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2017 Summer Menu Descriptions
2017 SUMMER MENU DESCRIPTIONS Changes in green Starters Cheese plate • chefs selection of 3 cheeses (rotating) • Oklahoma honey from Honey Hill Farm • toasted nuts, usually almonds or walnuts • seasonal fruit • garnished with organic greens dressed in golden balsamic • 8-10 toast points Bruschetta trio (pronounced brusketta) • Thyme-ricotta, peach chutney o Peach o Shallot o Champagne vinegar o Brown sugar o Thyme • Jalapeno mascarpone, corn relish o Roasted corn, red bell peppers & scallions (all mixed, no subs) • Heirloom tomato & fresh basil, garlic chips • All three on grilled ciabatta smoked salmon rillettes (pronounced reeyette) • fresh Atlantic salmon, wild caught sustainable, ricotta, lemon, caper, shallot, parsley • pickled vegetables • mizuna (arugula-like green, not as peppery) o dressed with olive oil & lemon juice • toast points • Small spoon or fork is delivered with dish. Spicy Chickpea Puree • topped with tapenade o RRBP, o Artichoke, o Kalamata Olive • Served with toast points grilled calamari & putanesca • grilled calamari—marinated in house pesto (almonds, parmesan, olive oil, garlic, basil, s&p) • olive & anchovy putanesca- • grilled ciabatta bread (6 pieces) • garnished with fried capers **please describe this appetizer every time a guest orders** . 1 2017 SUMMER MENU DESCRIPTIONS charcuterie board • house-made pate o duck confit o chicken liver o mushrooms o cream • hard salami • mortadella • prosciutto di parma • pickled veg • grain mustard • walnut-cherry chutney • toast points • Wooden serving board is returned
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Antipasto Starters Specialita Della Casa Pizza
A NTIPASTO STARTERS PRIMI APPETIZERS INSALATA & ZUPPA SALADS & SOUPS Artichoke & Spinach Formaggio Add a grilled chicken breast or shrimp to any salad 3.99 Add salmon (4 oz.) 4.49 Served warm with Parmesan flatbread 9.99 Caesar Classico BRAVO! Balsamico Cobb Salad Calamari Fritti Traditional Caesar salad with housemade croutons 4.25 Balsamic grilled chicken, bacon, egg, tomatoes, Fried and served with creamy horseradish and marinara 10.99 cucumbers, red onions, Gorgonzola, crunchy pasta with Insalata Della Casa creamy horseradish dressing 10.99 Chopped greens, cucumbers, tomatoes, bacon, crispy Crispy Mozzarella Ravioli * Served with marinara, basil and creamy horseradish 9.99 pasta and Parmesan dressing 4.25 Grilled Salmon Salad Served with field greens, tomatoes, grilled asparagus, Cheese Ravioli Al Forno BRAVO! Chopped Salad shoestring potatoes and Feta cheese with balsamic With basil-pine nut pesto and tomato sauces over Alfredo Chopped greens, cucumbers, red onions, tomatoes, olives, vinaigrette 14.99 Feta cheese and Italian dressing 4.25 sauce 10.99 Romano-Crusted Chicken Salad Crispy Shrimp Napoli Insalata Mista Served over chopped greens with egg, bacon, green Fried shrimp with green onions and our lemon butter, Field greens, bacon, tomatoes, Gorgonzola and balsamic onions, cucumbers, tomatoes and Parmesan dressing 12.49 vinaigrette 5.99 charred tomato Napoli sauce 11.99 Soup Del Giorno Portobello & Boursin Bruschetta Insalata Rustica Today’s soup of the day 4.49 Topped with melted Provolone, caramelized onions, Field greens tossed
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Pasta & Sauce Pairing Suggestions
Pasta & Sauce Pairing Suggestions When pairing a cut of pasta to a type of sauce, the chef is always in charge! There are no rights or wrongs as long as your diners enjoy the dish. However, for those looking for a suggestion or two, the following tips may be helpful. FLAT LONG SHAPES – (Fettuccine, Fettuccine Rigate, Linguine, Linguine Fini) Fettuccine and Fettuccine Rigate are thicker, flat, long shapes, which can withstand extremely robust sauces: • Dairy-based, oil-based or tomato-based sauces • Sauces combined with meat, vegetables, seafood or cheese Linguine and Linguine Fini pair best with traditional pesto. However, other ideal matches include: • Tomato sauces • Oil-based sauces • Fish-based sauces Linguine with Romano Cheese and Black Pepper Fettuccine Fettuccine Linguine Linguine ROUND LONG SHAPES – Rigate Fini (Angel Hair/Capellini, Thin Spaghetti, Spaghetti, Thick Spaghetti, Spaghetti Rigati) Light and dainty, Angel Hair pasta works best with: • Simple, light tomato sauces • Light dairy sauces • Broths, consommés and soups Slightly thicker than Angel Hair, Thin Spaghetti is often used with seafood-based sauces from left to right: Angel Hair/Capellini, Thin Spaghetti, (like tuna) or oil-based sauces, such as: Spaghetti, Thick Spaghetti, Spaghetti Rigati • Light structured sauces that balance the delicacy of this long, thin shape Long and thin, yet not too fine,Spaghetti is one of the more versatile shapes of pasta and pairs well with just about any kind of sauce, including: • Oil-based sauces • Simple tomato sauce with or without meat or vegetables • Fish-based sauces • Carbonara Thicker in diameter than regular Spaghetti, Thick Spaghetti gives a fuller taste to sauces, the following of which are recommended: • Fish-based sauces • Extra-virgin olive oil with fresh aromatic herbs and garlic • Carbonara Rigati, in Italian, means “ridged” and Spaghetti Rigati, because of its extra grooves, tends to hold more sauce than its smooth-shaped counterparts.
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View 2021/2022 Wedding Guide
YOUR GUIDE TO PLANNING THE BEST. DAY. EVER. 2022 WEDDING MENU 1 B it's nice to sea you WELCOME TO THE OCEANVIEW OF NAHANT Our family at the Oceanview of Nahant is so excited to share this wedding guide with you. We have put our heart and soul in creating something we feel will speak to you emotionally and instill an immediate connection to our venue that will make you say YES! AGAIN. Our vision for your wedding day is to create YOUR VISION – through great food, intensely fun moments and lots of love. Thank you for finding your way to us... we are excited to celebrate with you! Mike & Brenda Gallant & The Oceanview Crew! Think of your menu as a blank canvas and you are the artist creating a celebration masterpiece! Allow our table of contents to guide you along. ADDITIONAL PLATED TABLE OF CONTENTS 02 12 ENTRÉE SELECTIONS 03 WEDDING INCLUSIONS 13 BAR & COCKTAIL SELECTIONS 01 WEDDING REQUIREMENTS DESSERT & LATE NIGHT BITES 02 04 AND VALUE DATES 14 OUTDOOR CEREMONY, FIRE PIT FINALE 04 05 THE BEACH STONE TERRACE 15 06 THE TENT ON THE TERRACE 16 WEDDING ENHANCEMENTS 05 PASSED HORS D’OEUVRES FOOD STATION SELECTIONS 06 07 FOR COCKTAIL HOUR 17 STATIONARY DISPLAYS AND SATUR-YAY AFTERNOON 07 08 STATIONS FOR COCKTAIL HOUR 18 WEDDING MENU OPTIONS FUN COCKTAIL HOUR OCEANVIEW OF NAHANT 08 09 BEVERAGE OPTIONS 19 ALL INCLUSIVE PACKAGE FIRST COURSES IMPORTANT DETAILS 10 SOUP / PASTA / SALAD 20 09 BACK COVER / PLATED ENTRÉE SELECTIONS 11 21 CONTACT INFORMATION 10 2 11 just for you WEDDING INCLUSIONS INCLUDED JUST FOR YOU, FOR YOUR RECEPTION • One-on-one event assistance throughout • Oceanview of Nahant Signature Last Dance planning process.
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Open Nightly 5:00Pm-Close
eatAspen.com TRATTORIA & PIZZERIA OPEN NIGHTLY 5:00PM-CLOSE ANTIPASTI PASTE MANZI-Certified Prime USDA Beef accompanied with your choice of contorni PANE–Fresh grilled Tuscan garlic bread & EVOO (v) 13 GEMELLI*–Braided pasta, capers, kalamata olives, garlic & spicy marinara sauce (v) 23 FILET MIGNON–Grilled boneless 8oz. EVOO & herbs 65 COZZE–Steamed mussels & sambuca tomato broth with Tuscan bread 19 SPAGHETTI*-Homemade meatballs & tomato sauce 24 NEW YORK STRIP–Grilled boneless Center Cut 16 oz. EVOO & herbs 75 MANZINO-Thinly sliced grilled Filet Mignon, shaved asiago & EVOO 25 BOTTARGA*-Spaghetti, Sardinian Mallet Roe, roasted tomatoes & EVOO 29 RIBEYE–Grilled bone-in “Cowboy Cut” 20oz. EVOO & herbs 85 BUTCHER’S DAILY CUT– MP CARPACCIO BUE–Thinly sliced beef tenderloin, arugula, capers, grana & EVOO 21 ALFREDO*-Fettuccine & classic parmiggiano cream sauce (v) 21 FETTUCCINE*–Egg ribbon pasta, salmon, peas, lemon zest & light brandy-cream sauce 26 CEVICHE-Shrimp, tomatoes, cucumbers, onions, cilantro, lemon-lime juice & homemade chips 19 FOCACCE CARBONARA*–Spaghetti, guanciale, eggs, pecorino & light white wine cream sauce 24 SALUMI MISTI-Six assorted Italian & Spanish salamis & baguette 21 CARTA MUSICA-Thin homemade focaccia & EVOO (v) 10 TORTELLONI–Homemade pasta, filled w/asparagus, ham, ricotta & cream-walnut-pesto sauce 27 CONTADINA–Eggplant, artichokes, bell peppers, zucchini, olives, onions & warm goat cheese (v) 17 ROSMARINO–Thin homemade focaccia, rosemary & EVOO (v) 10 PUTTANESCA*-Penne, olives, roasted tomatoes, capers, anchovies
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