Buon Appetito MenuItalian | Little Italy Dinner Menu
sliced eggplant baked in our tomato sauce and topped with fresh mozzarella
a variety of italian meats, cheeses and assorted goodies. $5.95 per person, two- person minimum
marinated shrimp grilled and served on a bed of seasoned tuscan beans
fresh mozzarella layered with basil and tomatoes drizzeld with oregano infused olive oil and topped with sliced red onions
the first layer in the making of fresh mozzarella, we serve it slightly warmed on a hed of sauteed spinach with seasoned oven-tomatoes
see daily specials
grilled quails on a bed of sauteed lentils with fried leeks
golden fried baby calamari and zucchini served with a marinara dip
grilled polenta served with wild mushrooms sauteed with olive oil, garlic and parsley and topped with gorgonzola cheese
thinly sliced veal roasted med-rare and topped with a tuna-caper mousse
escarole and baby greens tossed with sliced pears in our raspberry vinaigrette and topped with gorgonzola cheese
fresh spring mix tossed in our house dressing
arugula, radicchio and belgium endive tossed in our house dressing and topped with goat cheese
pan-fried chicken livers on a bed of fresh arugula and radicchio tossed in our house dressing
fresh baby spinach with slow roasted duck breast tossed in our warm house dressing with pine nuts and goat cheese
crisp romaine lettuce tossed with caesar dressing and croutons topped with parmesan flakes
our tomato sauce topped with dried aged ricotta cheese
wild mushrooms sauteed in a brandy sauce with english peas
ragu of duck topped with shaved parmigiano
bolognese sauce topped with mascarpone cheese
homemade pesto sauce with green beans and shoestring potatoes topped with pine nuts
shrimp, bay scallops, sun dried tomatoes and asparagus in a brand pink sauce
italian arborio rice with porcini mushroom and asparagus tips drizzled with truffle oil served in a parmesan nest.
ear shaped pasta tossed with broccoli rabe, italian sausage and fresh chopped tomatoes.
smoked chicken breast with sun-dried tomatoes and mushrooms in a white whine cream sauce.
fresh salmon sauteed in vodka with leeks in a creamy toatoe sauce.
italian herm encrusted baby lamb chops slow roasted in and finished in natural juices
rabbit braised in white wine with green olives, carrots, celery and onions served on a bed of fettuccini
boneless breast of chicken sauteed in a mushroom mustartd sauce topped with fontina cheese
pounded veal medallions prepared piccata style; lemon and capers in white whine sauce or marsala style; with wild mushrooms in a marsala wine sauce
grilled filet mignon with a mushroom sauce topped with gorgonzola cheese
grilled filet mignon finished with a whole green pepper corn-brandy sauce.
pan seared sea bass finished with a morel mushroom sauce on grilled polenta
grilled fresh salon on a bed of chive risotto with a lemon grass butter emulsion
sea scallops dusted in porcini mushroom crumbs and sauteed in white wine cream sauce.
shrimp sauteed in white wine, garlic, and olive oil ser4ved on abed of sauteed spinach.
fresh clams, mussels, calamari, scallops, fresh fish and shrimp slow simmered in a tomato broth.
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