트라토리아 141

Polenta gratin topped with grilled Portobello and Gorgonzola sauce

Peppers stuffed with risotto, chopped meat, fresh mozzarella and béchamel sauce

Layered sliced eggplant with tomato, basil, and parmesan, topped with melted mozzarella

Thinly sliced filet mignon, served with arugula, lemon dressing and shaved parmesan

Creamy mozzarella served with slice tomatoes, roasted peppers and basil with a touch of extra virgin olive oil

Lightly fried calamari served with our marinara sauce

Grilled Jumbo shrimps served over arugula, tomato and onions in a lemon dressing

Thinly sliced Portobello mushroom with a chopped arugula salad

Baked clams with seasoned bread crumbs served with a white wine and lemon sauce

Mixed greens, onions, tomatoes, lemon dressing, and crumbled gorgonzola

Arugula served with hearts of palm, pear, and shaved parmesan, tossed in lemon vinaigrette

Romaine lettuce in a creamy Caesar dressing with shaved parmesan

Beets, potatoes, cucumbers and goat cheese in a balsamic vinegar reduction

Traditional Arugula, endive and radicchio served with a house made balsamic vinaigrette

Linguini with white or red clam sauce

Spaghetti with pancetta and onions in a butter, white wine, chicken broth and egg yolk sauce

Angel hair pasta with fresh vegetables in a light garlic and oil sauce

Homemade ravioli stuffed with scallops, shrimps, and crabmeat in a brandy and pink sauce

Rigatoni in a veal and beef ragout, topped with shaved parmesan

Homemade fettuccini with artichokes, cherry tomatoes, shrimps and arugula in a white wine, garlic and oil sauce

Penne with sautéed eggplant, plum tomatoes and basil, served in an extra virgin olive oil sauce topped with melted mozzarella

Fusilli with garlic, anchovies, capers, black olives and tomatoes in a white wine sauce

Veal dipped in parmesan, pan seared and sautéed with garlic, in a white wine and lemon sauce

Veal sautéed with roasted red peppers and hot cherry peppers in a balsamic vinegar reduction

Short Ribs served with gnocchi

Pork Chops stuffed with prosciutto, mushrooms, and fontina cheese in a truffle sauce

Breast of chicken topped with eggplant, mozzarella, mushrooms, and sliced tomato gratin, served in a marsala wine sauce

Boneless chicken sautéed with sausage, portobello, capers and potatoes served in a white wine sauce

Half boneless chicken roasted with mostasa and breadcrumbs, served with broccoli rabe and beans

Grilled rack of lamb cut into lamb chops and served with a green peppercorn cognac sauce

Cod fish with mussels, cannellini beans, and scallops in a white wine and touch of marinara sauce

Filet of branzino served with sautéed spinach in a white wine, lemon and garlic sauce

Assortment of homemade desserts

Polenta gratin topped with grilled Portobello and Gorgonzola sauce

Peppers stuffed with risotto, chopped meat, fresh mozzarella and béchamel sauce

Layered sliced eggplant with tomato, basil, and parmesan, topped with melted mozzarella

Thinly sliced filet mignon, served with arugula, lemon dressing and shaved parmesan

Creamy mozzarella served with slice tomatoes, roasted peppers and basil with a touch of extra virgin olive oil

Lightly fried calamari served with our marinara sauce

Grilled Jumbo shrimps served over arugula, tomato and onions in a lemon dressing

Thinly sliced Portobello mushroom with a chopped arugula salad

Baked clams with seasoned bread crumbs served with a white wine and lemon sauce

Mixed greens, onions, tomatoes, lemon dressing, and crumbled gorgonzola

Arugula served with hearts of palm, pear, and shaved parmesan, tossed in lemon vinaigrette

Romaine lettuce in a creamy Caesar dressing with shaved parmesan

Beets, potatoes, cucumbers and goat cheese in a balsamic vinegar reduction

Traditional Arugula, endive and radicchio served with a house made balsamic vinaigrette

Linguini with white or red clam sauce

Spaghetti with pancetta and onions in a butter, white wine, chicken broth and egg yolk sauce

Angel hair pasta with fresh vegetables in a light garlic and oil sauce

Homemade ravioli stuffed with scallops, shrimps, and crabmeat in a brandy and pink sauce

Rigatoni in a veal and beef ragout, topped with shaved parmesan

Homemade fettuccini with artichokes, cherry tomatoes, shrimps and arugula in a white wine, garlic and oil sauce

Penne with sautéed eggplant, plum tomatoes and basil, served in an extra virgin olive oil sauce topped with melted mozzarella

Fusilli with garlic, anchovies, capers, black olives and tomatoes in a white wine sauce

Veal dipped in parmesan, pan seared and sautéed with garlic, in a white wine and lemon sauce

Veal sautéed with roasted red peppers and hot cherry peppers in a balsamic vinegar reduction

Short Ribs served with gnocchi

Pork Chops stuffed with prosciutto, mushrooms, and fontina cheese in a truffle sauce

Breast of chicken topped with eggplant, mozzarella, mushrooms, and sliced tomato gratin, served in a marsala wine sauce

Boneless chicken sautéed with sausage, portobello, capers and potatoes served in a white wine sauce

Half boneless chicken roasted with mostasa and breadcrumbs, served with broccoli rabe and beans

Grilled rack of lamb cut into lamb chops and served with a green peppercorn cognac sauce

Cod fish with mussels, cannellini beans, and scallops in a white wine and touch of marinara sauce

Filet of branzino served with sautéed spinach in a white wine, lemon and garlic sauce

Assortment of homemade desserts