Menu Dinner

The classic stuzzichini (Teasers) Shrimp al Pil Pil

5.75

Octopus cured with Garlic and Mint fabrizio favorite

5.75

Marinated Bocconcini of Mozzarella

5.50

Crunchy Stuffed Olives with Three Meats Fabrizio favorite

4.95

Manchego Cheese, Honey Comb

5.75

Oven-dried Tomato on Garlic Baguette, Goat Cheese, Pesto

4.95

Wild Mushroom Risotto Croquette

4.95

Sampler Platter: Select four of our Stuzzichini presented on a platter with Salamino, Toasted Almonds and Cured Olives

23.00

l’inizio (The Beginning) Caesar Fondue, Grilled Baby Romaine, Shaved Parmigiano-Reggiano, Toasted Focaccia Crouton Fabrizio favorite Baby Greens, Fig Balsamic Vinaigrette (low cholesterol)

9.00 8.00

Seasonal Grilled Vegetables, Gazpacho Dipping Sauce (low cholesterol, low saturated fat, very low sodium) Braised Mussels a la Provencal, with Merguez Sausage fabrizio favorite

9.50 11.00

Cheese plate from Italy, Tuffle Caciotta, Gorgonzola, Fontina With home made Preserve

12.00

pizza Thin Crust, Oven-dried Tomatoes, Prosciutto, Buffalo Mozzarella, Baby Arugula Fabrizio favorite

12.00

Bianca, Gorgonzola, Goat Cheese, Provolone, Parmigiano-Reggiano, Sweet Onion Confit with Sage Fabrizio favorite Margherita, Tomato, Fresh Mozzarella, Basil

11.50 10.00

nel mezzo (The Middle) Pappardella pasta with Traditional Bolognese, shaved Pecorino Romano

17.00

Pelagia Bouillabaisse Fabrizio favorite

28.50

Pan-Seared Sea Scallops, Key Lime Emulsion, Cannellini Bean Ragout (low saturated fat) Fabrizio favorite

28.50

Grilled Grouper, Marinated Eggplant, Celery Root Puree, Lemon Caper Sauce Fabrizio favorite Grilled Ahi Tuna, Oven-dried Tomato, Sautéed Spinach, Basil Oil

24.50 25.50

Double Lamb Chops Scottadito Style, Fig Port Sauce, Gnocchi Romana Fabrizio favorite Sautéed Thin-sliced Veal, Parmesan Crust, Roasted Fingerling Potatoes

35.00 29.00

Char-Broiled Filet of Beef, Potatoes Gratins with Toma cheese, Barbera Wine and Thyme Sauce

36.00

Pelagia-style Dry Rubbed New York Strip Steak, Roasted Potatoes and Cipollini Onions, Red Wine Sauce These items represent a healthy lifestyle choice

32.00

The seasonal l’inizio (The Beginning) Mushroom Cappuccino, Porcini Mushroom Foam

6.50

Grilled Calamari, Arugola and marinated Artichokes, Black Olive Vinaigrette

10.50

Warm Salad of Jumbo Shrimp and Crab, Saba glazed Pears

12.50

Tomato and Burrata Salad with Prosciutto and Olive Muffin

12.50

Tuna Carpaccio with Almonds, a Orange Caper Sauce and Fresh Asparagus

12.00

nel mezzo (The Middle) The Risotto Creation of this evening

market

Home made Spinach and Potato Gnocchi, Tomato Basil and Mascarpone

17.00

Safron Tagliatelle, with Crab and Prawns, Acqua Pazza

28.00

Hand made Ravioli filled with Veal, Ricotta and Herbs, Tossed with Truffle Essence and Thyme Butter

19.50

Pan seared Pork Chops, Roasted Pepper Mashed Potatoes, Chianti Reduction

24.00

Pinot Grigio Marinated Chicken Breast, Roasted Garlic Glaze, Shiitake Mushrooms, Polenta fries with Red and Green Onions

19.00

Roasted Salmon with Salsa Verde Piemontese, Warm Salad of Zucchini, Haricot Vert and Watercress

21.50

Balsamic Marinated Duck Breast, Rhubarb Grappa Sauce, Potato Parmesan Flan

25.00

Grilled whole Branzino, Basil Aioli, Roasted potatoes

28.00

contorni (Side Dishes) Crispy Polenta Frits

5.00

Roasted Fingerling Potatoes with Rosemary

5.00

Garlic Mashed Potatoes

5.00

Sautéed Haricot Verts with Oven Dried Tomatoes

5.00

Vegetable of the Day, steamed or with Garlic and Olive Oil

5.50

Wilted Spinach

5.00

18% gratuity will be added to parties of six or more

Fabrizio Schenardi Executive Chef Consuming raw or undercooked meat, fish, poultry, seafood or shellfish increases the risk of contracting a food born illness,especially if you have certain medical conditions.*

modern Italian cuisine with a “ Fabrizio” twist

Dinner