Pino Luongo

ANTIPASTI

Insalata Primavera                                      19.00
Mixed organic local greens, fava beans, string beans, fresh peas, organic goat cheese, crutons and smoked bacon

Insalata Romana                                                 18.50
Chopped tricolore with mushrooms, artichokes, peppers, celery and beans tossed in garlic and anchovies dressing

Bruschetta di Acciughe                                18.50
Fresh marinated Sicilian Anchovies served with bruschetta and eggplant caponata

Asparagi Verdi “Modena”                          18.50

Green asparagus broiled with 24 month
Parmesan cheese & 12-year old aged balsamic dressing

Fegatini di Pollo                                              18.50
Free range chicken livers sautéed with marsala wine, and served with moscato grapes

Involtini di Melanzane con Ricotta di Bufala    18.50
Eggplant stuffed Bufala Ricotta with fresh basil and light tomato sauce

Fritto Misto                                                         24.00
Mixed fried shrimp, calamari, zucchini and mushrooms

Polipetto alla Griglia                                           19.50
Grilled baby Octopus served with arugola and fennel salad

PASTA
All pasta available in half portions as an appetizer. All fresh pasta made in House.

Orecchiette Alla Pugliese                                  23.00
Ear shaped pasta sautéed with hot and sweet sausage, assorted bitter greens and broccoli rabe garlic and EV oil

Ravioli di Cabrino con Bietole                           24.50
Homemade Ravioli filled with goat cheese, sauteed with baby beets and beet roots in a oil garlic and parmesan

Rissoto Pescatore                                               28.50
Rissoto served with shrimp, scallops, clams, mussels and calamari in a touch of tomato sauce

Fettuccine Silvana                                          24.50
Homemade fresh Fettuccine pasta with spinach puree, Italian butter, Parmesan cheese and touch of cream

Lasagne di Campagna                                        22.00
Traditional home made meat Lasagna with creamy tomato sauce and parmesan cheese

Linguini con vongole                                       24.00
Linguine pasta and ‘Sapore di Mare’ baby clam sauce with a touch of tomato

Spaghetti con Polpette                                        24.50
Spaghetti with chef’s mix of Beef, Veal and Pork meatballs in a homemade tomato sauce with Sicilian oregano

Penne di Farro con Mozzarella di Bufala e Olio Aglio e Pomodoro                                    21.00
Italian whole wheat Penne pasta tossed with a spicy tomato and basil sauce with olive oil, garlic & buffalo mozzarella

SECONDI PIATTI

Tonno in Padella                                                 34.00
Herb encrusted Number 1 sushi Tuna, pan seared, served with winter warm wheat berry and legume salad

Salmone Selvatico Arrosto                                  34.00
Wild Salmon roasted on a bed of baby beets and lentils

Pollo alla Diavola OR Balsamico                       27.00
Organic Chicken, braised in balsamic vinegar OR pan seared with lemon, herbs, and crushed red pepper, broccoli rabe and sautéed Yukon Gold potatoes

Cotoletta alla  Milanese con Rucola e               38.50 Pomodoro
Pounded milk-fed veal breaded and sautéed served with chopped arugula, tomatoes and    onions

Tagliata alla Fiorentina              (La Grande)   75.00
(La Piccola)   42.00
Seared and sliced Rib Eye Steak marinated in herbs and olive oil, served with rosemary, sage, lemon, Yukon Gold mashed potatoes and broccoli rabe

Lombatina di Vitello                                       48.50
Organic Milk-Fed Veal chop roasted with marsala wine and fresh herbs served with baby vegetables and roasted potatoes

Cotoletta di Maiale                                        34.00
Farm raised Berkshire Pork roasted with ramps and port wine sauce, served with assorted baby beets and roasted potatoes

SIDES
Spinaci              9.00
Belgian Fries    9.00
Funghi Fritti    14.00
Broccoli Rabe   9.00

Chef: Mark Strausman