our seasonal summer

lunch Menu

Mezzogiorno da Emilio Ristorante

Our fall Lunch Menu

**Please Inform Us of Any Food Allergies**

I Nostri Antipasti

Please select from any of our antipasto specialties
Il Carello dei Antipasti

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 red cipollini from Tropea

FULVI pecorino Romano cheese, Stracciatella cheese & Burrata Pugliese

Galloni Parma Prosciutto 24 months; Cacciatorini Salume

Individual

Antipasto 1/item: $16.95; Antipasto 2/items: $18.95
Antipasto 3/items: $20.95; Antipasto 4/items: $22.95

Antipasto 5/items: $25.95

Family Style
Antipasto for 2: $34; Antipasto for 3: $50
Antipasto for 4: $66; Antipasto for 5: $82

INSALATE É PRIMI PIATTI
“Add grilled chicken $10 OR grilled shrimp $12”

     Mista di Emilio: $16.5

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

Ricotta Frustata: $18.95

fresh ricotta & pecorino whipped together with toasted pistachio; organic Italian hot honey,

& a drop of pesto with crostone of focaccia

Rapini Calabrese: $20.95

broccoli di rabe saute` with whole garlic, EVOO, melted pecorino & spicy ‘Nduja fresh sausage

   Pasta Fresca della Casa

My 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 fresh pasta

Pasta Amatriciana: $28/$14

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

Ravioli della Lidia: $30/$15

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

I Secondi “MAINS”

Petto di Pollo: $29.95; Veal Scaloppini  : $35.95
all entrée served w/vegetable & potato of the day
  Marengo: mission figs; sweet gorgonzola & vino cotto

Lombardia: julienne of prosciutto with peas, crimini mushrooms & cream sauce

Nerone: breaded cutlet topped with Sicilian caponatina & melted fresh mozzarella