피아체레 미오 이탈리안 레스토랑

Four course family-style dinner, personalized to your dietary needs

Three course, mini version of Chef's Choice

An option to taste different wines, coordinated with either tasting

Tasting of some of our reserve and finer wine selections

Shrimp sautéed with caramelized garlic, gorgonzola and a touch of cream served in puff pastry

Crab cake with chipotle, roasted red peppers and green onion, roasted and served with crispy garbanzo and capers, arugula, garbanzo aioli and smoked

Tempura-fried calamari rolled with asparagus, topped with sun-dried tomato-chipotle shrimp sauce, served with soy-lime citronette and borlotti aioli

Pan-seared kobe beef served with toasted pumpkin and sunflower seeds, crystallized garlic, pumpkin oil and Calabrian pepper paste and soy-lime vinaigrette served with garlic crostini

Dates stuffed with beef and chorizo wrapped in pancetta and baked, served with coconut-tomato sauce accented with cumin, coriander and jalapeño

Mediterranean mussels sautéed with garlic, nduja, white wine and tomato sauce finished with herbs and served with crostini

Cauliflower roasted, sautéed with garlic, organic oats, hazelnuts grape tomato and preserved lemon served over smoked calabrian corno di toro pepper and ceci pure

Tender Mediterranean octopus poached in duck fat, sautéed with nduja, potatoes, grape tomatoes, capers and crispy garbanzo

Baby mixed greens tossed with sliced tomato, cucumber and red onion in Chef Gaetano's sweet mustard vinaigrette with caramelized almonds, crispy pasta and carrots

Yellow and red beets roasted in the wood-burning oven, sliced carpaccio style and drizzled with champagne vinaigrette, paired with mache greens, and topped with fried goat cheese

Arugula, radicchio, avocado and hearts of palm dressed with a tomato-avocado vinaigrette, topped with shaved parmigiano

Pear poached in Chianti wine served with arugula salad dressed with balsamic and served with gorgonzola fondue

Scallops, shrimp, mussels, and calamari sauteed with garlic, white wine, and tomato concasse, served with garlic bruschettone

Spicy shrimp bisque with house-made Italian sausage, Louisiana style mirepoix and rice suppli

With assorted wild mushrooms and demiglace, finished with Parmigiano and truffle pesto

With sweet peas, saffron, chicken, sausage, shrimp, calamari, mussels, peppers, artichokes finished with a touch of Parmigiano

With calamari, mussels, shrimp and scallops in tomato fumet and herbs

With goat cheese, asparagus, chicken, sun dried tomatoes, spinach and Parmigiano

House-made Italian sausage and wild mushrooms in tomato-cream sauce, tossed with Parmigiano and topped with goat cheese

Tagliatelle tossed with lobster tail and shrimp sauteed with shallots, flamed with cognac and finished with sweet&sour tomato-cream sauce

Light and fluffy Ricotta gnocchi tossed with Chicken, asparagus, sautéed with shallots, white wine, and truffle pesto drizzled with a touch of cream and finished with Parmigiano

Pappardelle tossed with assorted wild and exotic mushrooms sautéed with shallots, garlic, white wine, Marsala and a touch of cream finished with Parmigiano

Homemade butternut squash gnocchi tossed with beef short rib and wild mushroom ragout, accented with garlic and white wine sauce

Fettuccine tossed with chicken breast and shrimp, sautéed with garlic, white wine, tomato sauce, pesto, and a touch of cream, finished with parmigiano

Hand shaped mallureddu tossed with calamari, shrimp, scallops and mussels sautéed with cherry pepper, garlic, herbs white wine and tomato -cream sauce

Sardinian ravioli stuffed with ricotta and spinach tossed with Tomato sauce in honor of Mamma Anna, if you don't like it, please, call my Sister Rosaria @ 091-905581 and tell her, good luck! she is worse than my mom

Veal chop stuffed with crab meat sautéed with garlic, shrimp, gorgonzola fondue served over mashed potatoes

Prime ribeye steak baked on cedar, with Herb de Provence and bay leaves, served with Gaetano's horse radish sauce, ancient pepper coulis, and chimichurri served with sautéed asparagus

Provimi veal scaloppine sautéed with shallots, lemon juice and zest, white veal stock reduction and a splash of cream served with spinach and mashed potatoes

Provimi veal scaloppine sautéed with shallots, garlic, assorted wild and exotic mushrooms, Marsala-white wine sauce and herbs served with mashed potatoes

Scallops roasted in the wood burning oven served with sautéed leeks, broccoli and cherry tomatoes, topped with crystalized garlic, chili strings and finished with romesco sauce and salsa verde

Beef short ribs braised Milanese style, served over saffron risotto and dusted with gremolata

Provimi veal chop breaded milanese style sautéed with champagne butter and served with arugula and tomato Trapanese salad