Mulino's of Westchester

Jumbo shrimp pan-fried with trapanese sea salt and lemon

Thinly sliced certified angus beef with umbrian black truffles, aged parmiggiano, rocket arugula, and unfiltered olive oil

Baked clams with garlic, lemon, and white wine sauce

Housemade mozzarella loaf with anchovies, olives, and capers in a red or white wine sauce

New Zealand clams with garlic and a white wine or light tomato sauce

Cold poached asparagus, roasted peppers, sundried tomato, chopped egg, and topped with a creamy house dressing

Fresh baby artichokes with cassino stuffing topped with fresh bacon

Soup of the day

Fresh chilled lobster, colossal U5 shrimp, alaskan king crab legs, colossal lump crabmeat, east and west coast oysters, littleneck clams, jonah or stone crab claws Beautifully decorated and served over crushed ice with dijonaise, cocktail sauce, and spicy horseradish

Pan roasted, smoked buffalo mozzarella topped with porcini and shitake mushrooms

Black linguine, baby lobster tails in a light tomato sauce

Small potato dumplings with chunks of tomato And fresh mozzarella

Ricotta filled fresh egg pasta with brown butter and sage

Fresh diamond shaped pasta with tomato and fresh basil

Long flat ribbons of pasta tossed in a meat ragu

Garganelli pasta tossed with pancetta, eggs, and parmiggiano reggiano

Arborio rice with roasted porcini mushrooms and cravero parmiggiano

Fresh tomato, ricotta and fresh asparagus

Seven mixed organic greens with pignoli and croutons

Mulino's famous caesar salad

Mixed greens with raisins and orange segments in a vinsanto dressing

Arugula, Raddichio, and Endive with Italian vinaigrette

Belgian Endive with Roasted Peppers, Dutch Tomatoes, Chunks of Gorgonzola in Italian Dressing

Florida red snapper sauteed in a light tomato sauce, and New Zealand clams

Swordfish with black and green olives, onions, and capers in a marinara sauce

Norwegian salmon sauteed with asparagus in a caper, white wine, and lemon sauce

Colossal shrimp sauteed in white wine topped with muenster cheese, on a bed of california spinach

shrimp, clams, calamari, mussels and scallops in a light tomato sauce with linguine

Grilled Swordfish topped with tomato salad, basil, onions and extra virgin olive oil

Morsels of chicken, sauteed with garlic, white wine, and rosemary

Breast of chicken stuffed with lobster tails, in a brandy, cream and mushroom sauce with a touch of tomato

Breast of chicken sauteed with shitake mushrooms and asparagus tips in a white wine sauce

American prime rack of lamb roasted and served with sage sauce

Aged prime New York cut sirloin

Aged prime filet mignon of beef

Thin breaded veal sauteed in butter and olive oil with arugula and vine ripe tomato salad

Veal sauteed with capers, artichokes, and olives in a white wine sauce

Veal topped with proscuitto di parma, eggplant and mozzarella served in a brown sauce with a touch of tomato and white wine

Veal sauteed with porcini mushrooms and white truffle butter with a touch of cream

Filet mignon of pork medallions sauteed and with vinegar peppers, white wine and a touch of brown sauce

Berkshire farm stuffed pork chop with proscuittodi parma, roasted peppers, gruyere cheese and sun dried tomato served in a light pesto sauce

veal stuffed with proscuitto, fresh herbs, and cheese braised in a brandy, shitake mushroom and petite pea cream sauce

Thin breaded Berkshire pork chop sauteed with brandy and brown sauce

Spinach sauteed with garlic and olive oil

Asparagus sauteed with garlic and olive oil or with melted parmiggiana cheese

Haricots verts sauteed with garlic and butter

Broccoli rabe sauteed with garlic and olive oil