Regional Seasonal
spring menu
Emilio Ristorante’s spring regional Menu
OUR Traditional “Emilio” Antipasto Specialties
Served Family Style:
our fire roasted sweet bell peppers, grilled roman artichokes Sicilian caponatina
bruschetta of mini San Marzano style tomato;
roasted eggplant & zucchini with oven dried tomato; cannellini bean salad
Puglian burrata; robiola cheese; bufala mozzarella & FULVI pecorino
Galloni Parma Proscuitto, Mortadella Rovagnati & Cacciatorini
Antipasto for 2: $32; Antipasto for 3: $48
Antipasto for 4: $64; Antipasto for 5: $80
Antipasto for 6: $85
Special “piattini” Antipasti: individual small-plate items
Polpetti della Casa (2) $22
our house made veal meatballs roasted with our tomato herb sauce & served with imported Puglian straciatella
Calamari Dorati: $21
fresh calamari ‘dusted’ with dry rub of doppio zero flour & seasonings; flash fried with a side of fresh hot peppers
Torre di Melanzane: $19
our ‘tower’ of roasted sweet Italian eggplant; layered with our tomato basil sauce & fresh mozzarella di bufala <GF>
Arancini: $24
(2) carnaroli rice balls filled with smoked Puglian burrata & served with our spicy tomato herb sauce
Fiori di Zucchini<seasonal>: M.P
fresh zucchini flowers flash fried with our light ‘doppio-zero’ batter; served over fresh ricotta with organic honey drizzle
INSALATE
Mista di Emilio: $16
our house salad of tossed organic field greens; light Italian vinaigrette; white onion, cucumber, radish & grape tomato
Insalata Siciliana: $16.95
rucola, fresh shaved fennel, gaeta olives; tossed with a Sicilian lemon EVOO, sea salt & a sprinkle of pistachio & pecorino
Insalata Italo-Americano: $16.95
hearts of romaine lettuce with a red wine vinaigrette; julienne of our sweet home roasted peppers,
shaved parmigiano & red onion
Insalata Primavera: $17.95
our spring salad of frisee` lettuce; asparagus tips; Italian vinaigrette, crispy prosciutto confetti & robiola cheese
Nostra Pasta
Our Mom Lidia’s Family Recipe for Our Fresh House Made Pasta
Panzotti Salsa di Noci: $26/$13
Our Signature pasta! ricotta & swisschard filled little ravioli with a walnut cream sauce
Pasta Filetto Pomodoro: $23/$11.5
our fresh plum tomato basil sauce served over fresh pasta
Pasta al Pesto: $24/$12
classic Genovese sauce of fresh basil, garlic, EVOO & pignoli/walnuts with parmigiano over our fresh house made pasta
Pasta Nerano: $24/$12
crispy zucchini disks saute` with garlic, EVOO & pecorino romano over our fresh house made pasta
Pasta Norcia: $28/$14
Classic Umbrian recipe; shaved black truffles, sweet butter & touch of cream; and MORE black truffles over spaghettoni
Risotto del Giardino: $29
carnaroli rice prepared with a medley of spring vegetables & parmigiano
Ravioli della Lidia: $ M.P.
Mom’s big bellied ravioli recipes; changes weekly
Pasta Genovese: $26/$13
Classic Neapolitan sauce of veal, onions & carrot; slow cooked with wine & herbs; No Tomato!
over fresh house made pasta
Secondi
Veal, pork, Poultry, Beef, Seafood
Involtini di Vitello: $34.95
scaloppini of veal rolled & filled with mushrooms & ricotta; served with a Florio Marsala wine sauce
Vitello Putanesca: $34.95
scaloppini of veal topped with a zesty white wine sauce of tomato, capers, geata olives & anchovy
Cottaletta Milanese: $34.95
scaloppini of veal breaded & fried crispy; accompanied by a san Marzano style tomato/basil salad on top
Bistecca Salsa Verde: $38.95
skirt-steak marinated with EVOO, wine & herbs; flash grilled & sliced served with a fresh basil/lemon/caper gremolata with fingerling potato
Tondino di Maiale: $32.95
pork tenderloin roasted with whole garlic, fresh hot peppers, EVOO, potatos & wine; served over a short rigatoni pasta
Pollo Piemontese: $29.95
boneless breast of chicken topped with Imported TOMA cheese
Pollo Arrosto: $29.95
breast of chicken; bone-in/skin-on marinated with olive oil & herbs roasted with white wine, garlic & fresh rosemary
over saute` spinach
Gamberoni Modo Mio: shrimp prepared in any of these styles. $39.95
arabbiatta: saute` with san Marzano style tomato & fresh Italian long hot peppers
al Siciliano: pan roasted with pistachio, garlic, EVOO & wine