As our name indicates, our menu features a unique blend of authentic dishes from various regions of Italy, all prepared with only the freshest ingredients. To ensure freshness, we update the menu frequently with seasonal and organic products.
One year Anniversary menu will be available
from April 01, 2007 to June 02, 2008
Today’s Recommendations
Ask your waiter about the special dishes that the chef prepares today.
Special Wine Recommendations
Araldica Gavi “ La Luciana 2006 (Piemonte).....................................................Glass 8 Bottle 34
Grapes: 100% Cortese
Light Straw yellow color, with aromas of grapefruit, green apple and lemon. Ideal with seafood dishes
Cantele Chardonnay del Salento 2006 (Puglia)...........................................................Glass 7 Bottle 28
Grapes:100% Chardonnay
A structure wine with pale yellow color, intese bouquet and delightfully balanced palate showing ripe fruit and subtle oak.
Araldica Barbera d’Asti “ Albera” 2005 (Piemonte).....................................................Glass 8 Bottle34
Grapes: 100% Barbera d’Asti
Ruby red, elegant fruit aromas of cherries and plums.
Perfect with roasted meats, lamb and cheeses.
The perfect everyday wine
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Soups of the Day
(Ask your waiter)
The chef's soups created with the freshest ingredients from
the traditional peasant recipes brought to the King's table. PA
Appetizers
*Antipasto Contadino...............................13
Our seasonal homemade cold antipasto with fresh homemade mozzarella and basil
Antipasto Caldo.........................................16
A selection of our chef's hot appetizer
Calamari alla Italiana (or traditional )...15
Breaded calamari pan-fried with parsley and tomatoes topped with roasted almonds and asiago cheese
Clams Ripiene............................................12
Little necks in a half shell stuffed with seasoned breadcrumbs, baked in a lemon wine sauce
Cozze Piccanti...........................................14
Baby mussels sauteed in a spicy tomato sauce served with crostini
*Melanzane della Zia................................13
Breaded eggplant stuffed with fresh mozzarella, prosciutto cotto baked with seasoned breadcrumbs served over a bed of tomato sauce
Misticanza....................................................8
Mixed green salad with red wine vinaigrette and shavings of sheep cheese
Insalata alla Romana.................................9
The classic Cesear salad garnished with toasted crostini
Mozzarella al Profumo di Basilico.........11
Slices of homemade mozzarella and tomatoes with basil infused olive oil
Insalata di Carciofi.....................................13
artichoke hearts with fresh arugula, plum tomatoes and Gorgonzola cheese in a red wine vinaigrette dressing
Carpaccio di Manzo...................................13
Thinly sliced raw beef with capers, onions, and Parmesan cheese, drizzled with extra virgin olive oil
Carpaccio di Salmone...............................13
Raw salmon with peppercorns, capers, onions and Dijon Mustard, drizzled with extra virgin olive oil and capers bread crumbs served over a bed of tomato sauce
Insalata di Fagioli........................................12
Cannellini beans, fava beans, corn, prosciutto cotto, red onions tossed in a lemon infused oil
Bruschette
Toasted rustic bread with various toppings
accented with a blend of imported cheeses
Carciofi..........................................................9
Grilled artichokes
Al Pesto.........................................................9
Chopped tomatoes, onions, fresh mozzarella and a touch of pesto
Cotto...............................................................9
Imported Italian boiled ham
Caponata.......................................................9
Traditional sicilian eggplant with celery, fresh tomato, capers and goat cheese.
*Prosciutto...................................................9
Prosciutto crudo with arugula and imported Parmesan cheese drizzled with extra virgin
Pizza
Authentic wood burning thin crust pizza
(Choose your dough Whole-wheat or Regular)
Pasticcio....................................................10
Choose your topping.................................2
Mushrooms Onions Prosciutto cotto Broccoli Artichokes Olives Anchovies Prosciutto crudo
Magherita...................................................10
The Classic tomato and mozzarella
Caprese......................................................10
Tomato, fresh basil and fresh mozzarella drizzled with extra virgin olive oil
Primavera..................................................12
Mixed seasonal vegetables with fresh mozzarella
Quattro Stagioni.......................................12
Tomato sauce, mozzarella, artichokes, olives mushrooms and prosciutto cotto
Artisan Pasta
*Pasticcio di Ravioli.................................17
A Combination of two homemade ravioli: shiitake mushroom, braised veal all served in a light pink sauce
*Maltagliati Pasticcio............................. 17
Homemade pasta sauteed with chicken liver pork sausage, prosciutto and domestic mushrooms in a light pink sauce
*Radiatori Nonna Nene...........................16
Artisan fork shaped whole-wheat pasta sauteed with garlic, olive oil and cubes of chicken, shiitake mushrooms, fresh arugula, Dijon mustard in a light cream sauce
*Tortellini Pappalina................................16
Homemade braised pork tortellini sauteed with pancetta, shiitake mushrooms basil and peas sauteed in a light cream sauce
*Lasagna di Carne...................................16
Our homemade meat lasagna with ricotta mozzarella cheese served with
Bolognese sauce
*Rigatoni Alla Norma...............................15
Homemade egg rigatoni served with eggplant shavings of sheep cheese
black olives in a light tomato sauce
*Pagliafieno alla Carretiera...................17
Homemade spinach and egg linguine sautéed with garlic, prosciutto, pork sausage and domestic mushrooms in a light tomato sauce
*Mezze luna con Sugo di Gamberi.......21
Handmade half moon of pasta stuffed with asparagus and shrimp served in a delicate shrimp bisque sauce.
*Fettuccine Riviera...................................19
Homemade pasta sauteed with butter scallions, salmon, shrimp, and cognac in a light pink sauce
Pasta and Risotti
Capellini Pomodoro or Primavera........13
Capellini pasta served in a delicate fresh tomato sauce and basil or sautéed with garlic, extra virgin olive oil and organic seasonal vegetables
Penne alla Calabresi................................14
Penne pasta sauteed with garlic, extra virgin olive, artichokes, pancetta and onions in a light tomato sauce
*Orechiette Cime di Rape.......................16
Orechiette pasta sautéed with garlic, extra virgin olive oil and broccoli rabe topped with grilled pork sausage
Linguini Portofino.....................................19
Linguine with clams and broccoli florets in a garlic sauce
Spaghetti Frutti di Mare...........................19
Spaghetti sautéed with garlic, extra virgin olive oil, mussels, calamari, shrimp and manila clams in a light tomato sauce
*Risotto Broccoletti..................................19
Traditional Italian arborio rice sautéed with garlic, extra virgin olive oil, scallions, broccoli rabe, mascarpone and Gorgonzolla cheese.
*PASTICCIO’S SIGNATURE DISHES
Carni
Pollo Aurora...............................................24
Boneless breast of chicken pounded and breaded with almonds pan fried topped with a tripel'sec glaze ,served with risotto milanese and spinach salad with a honey dressing
Scottadito D’agnello al Mojito...............27
Roasted rack of New Zealand baby lamb, paired with fresh mint in a rum glaze
Bistecca Piccante...................................24
Skirt steak grilled with garlic, extra virgin olive oil, hot cherry peppers, fresh tomatoes, oregano and a touch of brown gravy.
Bistecca Al Barolo..................................33
16 to 18 oz T- bone steak grilled served with onions and mushrooms sautéed in a Barolo wine sauce topped with Gorgonzola cheese
*Grigliata Mista di Carne........................27
The Chef’s selection of grilled meats paired with roasted vegetables
Pesce
Grouper Pantelleria................................21
Filet of grouper sautéed in wine with lemon, garlic and capers
Salmon all’Acqua Pazza.......................25
Filet of salmon poached with carrots, celery ,onions ,clams and mussels in a white wine sauce
Catch Of The Day.....................Market Availability
Ask your waiter
All entrees served with organic potatoes and vegetables of the day
Contorni
Broccoli di Rabe......................................12
Sautéed Broccoli Rabe with extra virgin olive oil, garlic and seasonings
Broccoli Saltati.........................................9
Broccoli sauteed with extra virgin olive oil and garlic
Patate del Giorno.....................................7
Potato of the day
Please ask your waiter about our dessert selection
A 18% gratuity will be added to the bill of parties of six or more
$15 minimum for credit or debit card charges
Checks may be split only once
