DUE RAGAZZI Menu

ANTI PASTI

Crostini con Scamorza e Acciughe   5.00
Toasted Bread with Smoked Mozzarella and Anchovy

Tronchetto di Caprino alle Erbe e Speck al Tartufo   7.00
Goat Cheese with Herbs, Bacon and Truffle Oil

Piatto Assortito di Sulmi Misti con Cavolini di Bruxelles      7.00
Assortment of Prosciutto, Pepperoni, Ham, Olives Tomato and Brussell Sprouts

Cozze Marinate         8.00
A Spicy Dish of Sautéed Mussels with Diced Tomatoes in Olive Oil and White Wine

INSALATE E ZUPPE

Insalata di Cesare     5.00
Classic Caesar Salad with Thyme Croutons, Anchovies and Parmigiano

Insalata di Primavera con Portobello 7.00
Grilled Portobello Mushrooms Served Warm on a Bed of Baby Lettuce and Vinaigrette

Arugola e Caprino      7.00
Arugola Salad with Madjool Dates, Toasted Almonds, Shallots and Goat Cheese

Caprese         7.00
Named after the Island of Capri. Fresh Tomato, Mozzarella and Basil with Olive Oil

Caponata con Mazzacolle     8.00
A Warm Salad of Sautéed Eggplant with Onion, Celery, Shrimp and Vinegar

Soup of the Day       6.00

PASTE

Farfalle con Prosciutto e Zucchini    11.00
Bowtie Pasta Served in a Pink Sauce with Zucchini and Prosciutto

Lasagna al Forno      11.00
Homemade Classic Baked Lasagna with Pasta, Ricotta Cheese in a Meat Sauce

Ravioli al Burro e Saivia        11.00
Homemade Ravioli Stuffed with Ricotta and Spinach with a Light Butter and Sage Sauce

Gnocchi atla Sorrentina       11.00
Homemade Potato Dumplings in a Light Marinara Sauce with Basil and Mozzarella

Bavette al Granchio   12.00
Bavette Pasta with Crab Meat in a Light Aurora Sauce

Fusilli al Sapore di Mare       13.00
Corkscrew Pasta with Shrimp, Asparagus and Diced Tomato in Pesto Sauce

Linguine Fruitti di Mare        13.00
Linguine Pasta with Clams, Mussels, Shrimp, Scallops and Calamari in a White Wine Sauce

CARNE E PESCE

Polio al Llmone  13.00
Grilled Chicken Breast on Salad Bed in a Light Lemon Sauce

Tagliata con Arugola  15.00
Beef Grilled to Order Served on a Bed of Arugola with Roasted Potato

Costozette dl Agneilo alla Scottadito         16.00
Lamb Chops Marinated in Olive Oil, Garlic and Rosemary Served with Vegetable

Malale al Latte         16.00
Pork Shoulder Braised in Milk, Rosemary and Lemon with Saffron Risotto

Salmone a Finocchio  16.00
Roasted Salmon with Fennel Seeds Served with Green Beans and Mashed Potatoes

Pesce Spada in Salsa Piccata         16.00
Grilled Swordfish Buttered in a Caper and Lemon Wine Sauce and Served with Vegetable

Scampi alia Duce      17.00
Scampi and Chicken Breast Sautéed with Onion and Brandy in a Pink Sauce

Filet Mignon Angus Argentino          20.00
Argentine Beef in Red Wine Reduction Sauce with Roasted Potatoes and Autumn Vegetables