TOUCHE

by Carla Pellegrino

                                                                   INSALATE

 

INSALATINA TIEPIDA DI MARE – 19.00

Lukewarm shrimp, lobster, octopus and squid in Extra Virgin Olive oil and Lemon Juice

INSALATA DI ARUGULA & ROSSO BRUNO – 12.00

Baby Arugula, Rosso Bruno Tomatoes and Red onions in Citronette

INSALATA MISTA – 10.00

Boston lettuce, Radicchio,Fennel, Cucumber, iceberg lettuce, red onions and Roma Tomatoes in Dijon Mustard Vinaigrette

INSALATA DI BRESAOLA & SONGINO – 13.00

Mache Greens, Italian Cured Filet Mignon, Shaved Fennel and celery in Balsamic Vinegar dressing

INSALATINA TIEPIDA DI GAMBERETTI & RUGHETTA – 14.00

Wild Arugula lettuce, baby heirlooms tomatoes, sautéed shrimp, fresh lemon juice and extra virgin olive oil

INSALATA CAPRESE – 13.00

Neapolitan Buffalo Mozzarella and Heirlooms tomatoes, EV olive oil, garlic & basil

 

                                                                  ANTIPASTI

 

TERRINA DI ZUCCHINI & MELANZANE – 11.00

Layers of oven roasted zucchini, eggplant, fresh tomatoes sauce, fresh mozzarella cheese, Grana padano cheese and bread crumbs

FRITTO DI MERLUZZO & CALAMARI – 18.00

Deep Fried Fresh Calamari, Cod Fish and baby zucchini served with Remoulade and fresh tomatoes sauce

CALAMARI IN UMIDO – 15.00

Fresh Calamari stewed with fresh tomato, white wine, capers and Gaeta Olives – served with Garlic Bread

CARPACCIO DI MANZO – 16.00

Thinly Sliced Raw Filet Mignon, topped with shaves celery, Citronette and shaved Parmesan Cheese

VITELLO TONNATO – 16.00

Thinly Sliced Chilled Braised Veal Top Round, topped with Albacore sauce and Capers

BACCALA SOUFFLÉ – 16.00

Cured Cod Fish Soufflé (allow 20 minutes)

BAKED CLAMS – 12.00

Broiled Bread mixture stuffed Little Necks Clams

AFFETTATI MISTI – 22.00

San Danielle prosciutto, capo collo, testa, cacciatorini salame, soppressata sliced to order and served with marinated Spanish Olives, roasted peppers and Grana Padano cheese

 

                                                             LE ZUPPE

 

PASTA & FAGIOLI – 8.00

Roman Beans and Ditali noodles soup

PISELLI FRESCHI – 9.00

Fresh Peas soup

GASPACHO CON ARAGOSTA – 16.00

Tomatoes, celery, carrots & cucumbers chilled soup, served with a steamed Lobster tail

 

                                                               I PRIMI

 

RISOTTO AGLI SCAMPI – 36.00

Vialone Rice & Langoustine

RISOTTO ALLA PRIMAVERA – 24.00

Vialone rice, carrots, Haricot Vert, Baby Peas, Zucchini, Yellow Squash and Parmesan cheese

GARGANELLI AL POMODORO & BASILICO – 20.00

Fresh made Penne in Fresh Tomatoes & Basil Sauce

SPAGHETTI AL’AGLIO, OLIO & PEPPEROCINO – 15.00

Spaghetti in Olive Oil, Thinly Sliced Garlic and Crushed Red Pepper sauce

PAPPARDELLE AL RAGU – 25.00

Fresh Pappardelle in slow cooked Ground Beef, Veal, Pork and Tomatoes sauce

RAVIOLI DI MAGRO AL BURRO E SALVIA – 25.00

Fresh Spinach and Ricotta cheese raviolis in Sweet Butter & Sage sauce

TORTELLONI CON I GAMBERI PICCANTI – 27.00

Parmesan Cheese Raviolis in a spicy Shrimp, tomatoes and Pine Nuts sauce

TAGLIOLINI NERI AI FRUTTI DI MARE – 32.00

Fresh Black (Squid ink) Tagliolini in Shrimp, Manila Clams, P.E.I. mussels, Sea Scallops, Fresh Squid and tomato sauce

LINGUINI ALLE VONGOLE VERACI – 21.00

Linguini in Manilla Clams, E.V. olive oil and White wine sauce

CAPPELLINI CON GAMBERI IN UMIDO – 29.00

Cappellini Noodles in Shrimp, butter & Lemon sauce

PENNETTE ALLA VODKA – 24.00

Mini penne in vodka, tomato and Italian ham sauce

ORECCHIETTE PUGLIESE – 23.00

Orecchiette with Brocoli Rape and Italian Sausage

 

                                                                    I SECONDI

 

FILETTO DI MANZO ALLA PIEMONTESE – 42.00

8 oz Beef Tenderloin wrapped in Bacon served with Parmesan Cheese Risotto, Champignon Mushroom & Marsala wine sauce

MAIALLE IN AGRODOLCE – 29.00

12oz Pan Seared Pork Chop with Sweet and Hot Cherry Peppers

COSTOLETTA DI POLLO ALLA MILANESE – 24.00

12 oz Pounded and Breaded Chicken Breast, Fried in Clarified Butter topped with Arugula, Tomato and Red Onion Salad

COSTOLETTA DI VITELLO ALLA VALDOSTANA – 45.00

12 oz Veal Chop Stuffed with Fontina Cheese Served with Creamy Polenta and Trumpets mushrooms ragu, white Truffles oil

PICCATA AL LIMONE – 3400

Veal Scallopini in a Delicate Lemon, Butter and White Wine Sauce served with Mush Potatoes and Sauteed Baby Zucchini

BISTECCA ALLA FIORENTINA – 85.00

32 oz T-bone steak broiled to Perfection Sided with Rosemary Potatoes, Sautéed Broccoli Rape, Watercress and Beef Steak Tomatoes – Choron Sauce (allow 35 min. 2pp)

POLLO ALLA CACCIATORI – 27.00

Free Range sautéed Chicken served in Carrots, Celery and Champignon Mushrooms sauce over Yuka puree

POLLETTO ALLA DIAVOLA – 29.00

Breaded Grilled Boneless Guinea Hen, served with tomato Confit, sautéed Baby Carrots, Watercress & Beef Steak Tomatoes – Mignonette (Cracked Black Pepper) Sauce

SALSICCE & PEPPERONATTA – 18.00

Sautéed Hot and Mild Italian Sausage Served over sautéed Bell Peppers and Onions

DENTICE ALLA LIVORNESE – 39.00

Red Snapper in fresh tomato, white wine, caper berries and Nicoise olives over sautéed Spinach

GAMBERONI ALLA PARMEGGIANA – 39,00

Breaded Jumbo shrimp topped with melted fresh mozzarella served over grilled fennel

ARAGOSTA IN SALSA DI DRAGONCELLO – 48.00

Lobster medallions in Tarragon and butter sauce over Fresh Peas

COSTOLETTA DI AGNELLO – 42.00

Broiled Colorado Lamb chop served with Rosemary Potatoes and Haricot Vert – Demi Glaze &Fresh Mint sauce

                                                                  CONTORNI

POLPETTE TRADIZIONALE – 11.00

Traditional Beef, Veal and pork meatballs served in Fresh Tomatoes & Basil Sauce

VERDURE GRIGLIATE – 16.00

Grilled Eggplants, Belgium Endives, Red Endives, Zucchini, Yellow Squash & Eggplant

PISELLI E PROSCIUTTO – 11.00

Fresh Peas sauteed with Parma Prosciutto

SCAROLLE ALLA SICILIANA – 11.00

Scarolle Greens in Garlic, Olive oil and Crushed Red Pepper

FAGIOLI & CIPOLLE – 8.00

Lima Beans and Red Onions Marinated in Extra Virgin Olive oil