8/4/2019 Trattoria Menu 9-14

http://slidepdf.com/reader/full/trattoria-menu-9-14 1/1

Antipasti

Minestra Del GiornoAsk your server for today’s soup

Antipasto Freddo ~20Soppressata ~ Finocchiona ~ Coppa ~ ImportedOlives ~ Aged Provolone ~ Ciliegine Mozzarella

Marinated Artichokes ~ ~ Roasted Red Peppers

Antipasto Caldo ~24Clams Oregano ~ Baked Garlic Shrimp ~ FennelSausage ~ Stuffed Mushrooms ~ Eggplant Rollatini

Polpette con Mozzarella ~12Pork and Veal Meatball Stuffed with Mozzarella inRich Tomato Sauce.

Gamberi Freddo ~16

Jumbo Shrimp Cocktail

Gamberi al Scampi ~16Jumbo Shrimp ~ Garlic Butter ~ Lemon ~ White Wine

Vongole Oreganata ~14

Littleneck Clams ~ Pancetta ~ Garlic ~ Fresh Oregano

Bruschetta con Fegatini di Pollo ~12Chicken Liver Pate ~ Tuscan Toast

Cozze ~14PEI Black MusselsWhite, Red, or Fra Diavolo

Carpaccio - Harry’s Bar Style ~16Tenderloin ~ Baby Arugula ~ Lemon ~ CapersMustard Sauce

Calamari Fritti ~14Spicy Marinara

Insalate

Rugola and Finocchio ~12Baby Arugula ~ Shaved Fennel ~ White MushroomGorgonzola ~ White Balsamic Vinaigrette

Rustica ~12Romaine ~ Radicchio ~ Prosciutto Chips ~ CherryTomatoes ~ Cucumber Shaved Parmesan ReggianoToasted Garlic Breadcrumbs ~ Red Wine Vinaigrette

Caprese Invernale ~14Slow Roasted Tomato ~ Burrata ~ Pesto

Toasted Pine Nuts

Cesare ~12Romaine ~ House Croutons ~ White Anchovy

Shaved Reggiano

Mista ~8Morning Greens ~ House or Gorgonzola Dressing

I Primi

Gnocchi Gorgonzola ~16Homemade Fresh Ricotta GnocchiMountain Gorgonzola Cream Sauce

Raviolo di Zucca ~16Homemade Extra Large Ravioli ~ Butternut SquashHazelnut Brown Butter ~ Crispy Sage

Pappardelle Balsamico al Brasato ~16Homemade Papardelle ~ Short Rib Ragu

Fettuccine Alfredo ~14Homemade Fettucine ~ Cream ~ Reggiano Linguini Con Vongole ~16Little Neck ClamsYour Choice of White, Red, or Fra Diavolo

Spaghetti Bolognese ~16

Long Simmered Pork and Veal Sauce

Penne Putanesca ~14Olives ~ Anchovy ~ Capers

Polenta con Salsiccie Pepperonatta ~16Soft Polenta ~ Rabbit Sausage ~ Venison SausageSauteed Peppers and Onions

I Secondi

Pollo Saltimbocca alla Romano ~28Stuffed Breast of Free Range Chicken ~ ProsciuttoRiccota ~ Black Truffle ~ Rosemary ~ Over Linguine

Maiale con Mostarda ~34Double-Cut Heritage Pork Chop ~ Mostarda GlazeGolden Raisin Compote ~ Chianti Jus

Pesce Fresca Served with Your Choice of Potato andTodays Fresh Vegetable

Swordfish-Simply Broiled with Lemon Butter ~38-Roasted with Basil Souffle ~42

Fresh Atlantic Salmon

-Simply Broiled with Lemon Butter ~34-Herb Crusted with Mustard Sauce ~36

Fresh Filet of Sole

-Simply Sauteed with Lemon Butter ~28-Francese Style ~ Lemon Butter and Capers ~30

2 lb. Maine Lobster

-Steamed with Lemon and Drawn Butter ~48-Fra Diavlo Style with Littlenecks ~ Mussels

Spicy Marinara over Linquine ~54

Vitello Served Over Linguine

Veal Scallopini Parmesan Fresh Mozzarella ~ Marinara ~ Reggiano ~32

Veal Scallopini PiccataLemon ~ Chardonnay ~ Capers ~34

Veal Scallopini al FunghiWild Mushrooms ~ Cognac ~ Porcini Cream ~36

Bistecca*Steaks are Broiled and Served with Your Choice of 

Potato and Today’s Fresh Vegetable 

All Natural Grass Fed Hereford Beef-20oz Ribeye ~36-10oz Filet Mignon ~46

 

Le Specialità del Trattor

Served wtiih your choice of soup or hogelato or sorbetto for dess

Wednesday

Spaghetti and Meatballs ~Thursday

Osso Bucco Milanese ~ 2Friday

Twin 1 lb. Lobsters ~ 36Saturday

Prime Rib of Beef au Jus ~

Sunday “Supper”Served 3pm - 8pm

-Small Antipasto-Pasta with Sunday Grav

-Tartufo or Spumoni~32

Verdura ~6

Roasted Garlic Mashed Potatoes

Rosemary Roasted Fingerling Potato

Sauteed Escarole

Tuscan White Beans with Ham Hock

Sauteed Mushrooms

Creamed Cipollini Onions

Sauteed Broccoli Rabe

“ The traditional trattoria ofcuisine that represents the exCusina Casalinga or “Home CA Cuisine that can expand, msatisfy popular taste. The tra

 presents local and regional diaccording to established custodisplays art and objects madeartisans. Its vocation is to pretraditional values. ” 

Executive Chef: Ryan Reed 

 Siro’S TrATToriA