Saturday August 2, 2008
Insalate (Salads)
Fresh Black Mission Figs- Served with prosciutto di Parma, baby greens, extra virgin olive oil and balsamic vinegar 12.95
Baby Spinach and Jumbo Lump Crab Meat - Tossed in whole grain mustard and balsamic vinaigrette, topped with grilled asparagus, roasted peppers and jumbo lump crab meat. 12.95
Fresh Mozzarella- From Lioni’s in Brooklyn New York, Layered with mozzarella, tomatoes, red and yellow roasted peppers and fresh basil served with olive oil. 10.95
Artichoke and Grilled Zucchini Antipasto- Marinated artichokes, ciliegini mozzarella and fresh grilled zucchini served with olive oil. 10.95
Primi Piatte (Appetizers)
Zucchini Blossoms - Lightly battered and fried with tomato sauce and sprinkled with parmesan cheese. 8.95
Stuffed PattyPan Squash – Oven roasted and stuffed with goat cheese, seasonal fresh herbed bread crumbs and fresh mozzarella served with a roasted garlic cream sauce 8.95
Stuffed Mushroom- Stuffed with arugula, roast red peppers and gorgonzola in a roast garlic cream sauce 8.95
Grilled Scallops- Served with Tuscany white bean salad and garnished with a roasted pepper coulis 12.95
Homemade Ravioli - Filled with porcini mushrooms served with brandy and light porcini mushroom demi-glace 8.95
Secondi Piatti (Entrees)
Grilled Marinated Swordfish - Marinated in our very own purple basil infused vinegar and fresh herbs served over baby greens tossed with a sun-dried sweet red pepper dressing
Suggested Wine: Sangiovese 24.95
Risotto Pescatore- Prepared with clams, mussels, jumbo shrimp, calamari and jumbo lump crabmeat served with fresh plum tomatoes, garlic and oil in a light seafood sauce 24.95
Gaetano’s Homemade Strawberry Fettuccini- Prepared with sautéed jumbo shrimp and Maine lobster meat served with a julienne of yellow, orange and red sweet peppers 24.95
Whole Wheat Cappellini Gregorio - Cappellini pasta tossed with artichoke hearts, mushrooms, pancetta, shrimp, garlic, diced tomatoes, white wine, herbs and spices 20.95
Chicken Asparagus - Sautéed in a lemon, butter and white wine sauce, served with roasted garlic, fresh asparagus and sun dried tomatoes. Suggested Wine: Pinot Grigio 22.95
Mustard Glazed Salmon - Pan seared and served with jumbo lump crabmeat in a whole grain mustard cream sauce garnished with frizzled red onions 25.95
Tilapia Giovanni-Ecuadorian white fish egg battered and sautéed with capers, sun dried tomatoes, wild mushrooms, lemon, butter and white wine. 21.95
Blackened Tilapia, Tuna, Snapper or Salmon- These fish items can be served blackened with Chef Dago’s assortment of fresh herbs and spices over baby greens. This is Spicy!
Veal Sambuca- Medallions of veal scallopini served over roasted tomato and asparagus in a roasted garlic crème sauce. Suggested Wine: Red Sangria 25.95
Stuffed Flounder- Stuffed with jumbo lump crabmeat, lobster, scallops and shrimp and topped with light lobster cream sauce. Suggested Wine: Chardonnay 23.95
Cappellini di Angelo- Shrimp and jumbo lump crabmeat sautéed with garlic, lemon, white wine, basil and diced tomatoes over homemade cappellini. 24.95
Drink Specials – Red and White Sangria, Fresh Squeezed Lemonade and Iced Coffee
Desserts- Homemade Pignoli Cookies, Homemade Anisette Cookies
Hand Dipped Chocolate Strawberries, Vanilla Ice Cream, Nasto’s Cantalope Sorbet
Plate Sharing charge 3.50 for entrees, and 1.50 for soups / salads
