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
Cotechino Modenese: $24 G.F.
traditional sweet sausage from Emilia-Romagna boiled & roasted; sliced & served over creamy parmigiano polenta
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 Pugliese stracciatella
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 del Stagione: $17.95
a seasonal salad of crisp chopped romaine with toasted almonds; EVOO, & local blueberry goat cheese
Insalata Barbabietole: $16.95
roasted beet salad tossed with EVOO & sea salt; over endive with sweet gorgonzola from Lombardia
Insalata Testarossa: $17.95
grilled radicchio with roasted butternut squash, toasted pine nuts a scoop of stracciatella cheese
with an Italian organic hot honey drizzle
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
Fiocchi: $32/$16
fresh pasta ‘purse’ filled with robiola, parmigiano & pecorino with poached pear;
in a sweet Lombardian gorgonzola cream sauce
Ravioli della Lidia: $30/$15
My Mom’s recipe for our ‘Big Bellied’ ravioli; changes daily
Risotto del Giorno: $32
our daily offering of carnaroli rice; “al onda”
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
Braciola di Maiale: $40.95
15oz Tomahawk pork chop; roasted with fresh rosemary, whole garlic, hot peppers, lemon zest & wine;
served over jumbo paccheri pasta
Ossobuco di Maiale: $37.95
Friulian style braised pork shank prepared with dark beer, celery, onion & carrot served over a creamy polenta
Vitello Marengo: $37.95
scaloppini of veal with mission figs, sweet gorgonzola & vino cotto
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
Petto di Pollo Emiliana: $29.95
breast of chicken roasted with a porcini/cream sauce
Gamberoni Modo Mio: shrimp prepared in any of these styles. $39.95
Livornese: Tuscan recipe; capers, gaeta olives, blistered tomato, garlic, wine
Finocchietto: saute` with EVOO, zest of lemon, fresh shaved fennel, garlic & wine
Siciliana: roasted with pistachio, EVOO, lemon zest & wine