Regional Seasonal

fall DINNER menu

Emilio Ristorante’s fall regional Menu

OUR Traditional “Emilio” Antipasto Specialties
Served Family Style:

our fire roasted sweet bell peppers; grilled roman artichokes; Sicilian caponatina

crostone of crema di asparagi; roasted eggplant & zucchini with oven dried tomato;

agro-dolce of Red Cipollini from Tropea;

Fulvi pecorino cheese, Stracciatella Cheese & Burrata Pugliese

Galloni Parma Prosciutto 24 months; Mortadella, Cacciatorini Salume

Antipasto for 2: $35; Antipasto for 3: $50
Antipasto for 4: $68; Antipasto for 5: $85
Antipasto for 6: $98

Special “piattini” Antipasti: small-plate items

Polenta della Nonna $20

a staple of Nonna’s kitchen! creamy parmigiano cheese polenta with a medley of saute`

seasonal mushrooms & black truffle

Calamari Dorati $22

fresh calamari ‘dusted’ with dry rub of doppio zero flour & seasonings; flash fried with fresh Calabrian hot peppers

Polpetti di Vitello:$24

(2) of our house made veal meatballs slow cooked in our tomato herb sauce with melted ‘fior’ di latte’

Rapini Calabrese: $22 G.F.

broccoli di rabe saute` with whole garlic, EVOO, FULVI pecorino romano cheese & spicy Calabrian Nduja sausage

Ricotta Frustata: $18.95

fresh ricotta & pecorino whipped together with toasted pistachio, Italian organic hot honey & a drop of pesto;

served with focaccia crostone

INSALATE

Mista di Emilio: $16

our simple house salad of field greens tossed with our Italian vinaigrette, grape tomato, red onion

& shaved pecorino romano cheese

Insalata Romano: $17.95

chopped hearts of romaine lettuce tossed with a light Italian vinaigrette, focaccia croutons, FULVI pecorino romano & chopped grilled roman artichokes

Insalata Barbabietole: $16.95

roasted beet salad tossed with EVOO & sea salt; over endive with sweet gorgonzola from Lombardia

Insalata Trecolori: $17.95

endive; radicchio; rucola; chopped & tossed with a light Italian vinaigrette, shaved castelrosso cheese,

poached pear & hazelnuts

Nostra Pasta

Our Mom Lidia’s Family Recipe for Our Fresh House Made Pasta

Panzerotti Salsa di Noci: $26/$13

Our Signature pasta of ricotta & swisschard filled little ravioli served in a walnut cream sauce

Pasta Filetto Pomodoro: $23/$11.5

our fresh plum tomato basil sauce served over our fresh pasta

Pasta Amatriciana: $28/$14

Roman classic; guanciale, pecorino, sweet onion & our tomato herb sauce served over our fresh tagliatelle

Pasta Nerano: $24/$12

last shades of summer; disks of zucchini saute` with EVOO, sea salt, lemon zest & pecorino romano

over our fresh Tagliolini

Pasta Calabrese: $30/$15

cannellini beans & shimp saute` with fresh spicy Calabrian ‘Nduja’ served over our fresh house made pasta

Ravioli della Lidia: P.A.

My Mom’s recipe for our ‘Big Bellied’ ravioli; changes daily

Pasta Ragu di Cinghiale: $35/$17.5

classic Tuscan recipe for braised shoulder of wild boar: slow roasted with Sangiovese, tomato paste, herbs & aged balsamic; over our pappardelle

Secondi

Veal, Poultry, pork, Seafood

Ossobuco di Maiale: $36.95

Friulian style braised pork shank prepared with dark beer, celery, onion & carrot served over a creamy polenta

Cottoletto di Vitello: $37.95

scaloppini of veal ‘Milanese’ topped with a medley of saute` fresh seasonal mushrooms

Vitello con Piselli: $37.95

scaloppini of veal with a julienne of parma prosciutto saute` with sweet peas, crimini mushrooms

& a touch of sweet cream

Petto di Pollo Carciofi: $29.95

breast of chicken topped with a crema of artichokes & melted shaved FULVI pecorino cheese

Pollo Mattone: $29.95

bone-in/skin-on quartered chicken; roasted in a clay pot with whole garlic, lemon, white wine;

fresh herbs & roasted creamer potato

Gamberoni Modo Mio: shrimp prepared in any of these styles. $39.95

Limone: roasted with lemon zest, EVOO, garlic & wine

Arrabbiata: our tomato herb sauce with fresh Calabrian chilli peppers

Siciliana: roasted with pistachio, EVOO, lemon zest & wine