Bocelli

Bocelli

Restaurant Menu


ANTIPASTI

Calamari Fritti 9.00
Simply-fried calamari served with marinara sauce and lemon

Vongole Oreganato alla Toscana 9.00
Baked clams with white panko crumbs, herbs,
tomato, basil and Grana Padana

Cozze alla “Posillipo” 8.00
North Atlantic black mussels steamed
in white wine, tomato and basil

Carpaccio di Manzo con Caponatina con
Parmigiano e Olio di Tartufo Bianco 11.00
Thinly sliced beef tenderloin with eggplant salad,
and parmigiano cheese, drizzled with white truffle oil

Cocktail di Gamberoni Grande 14.00
Chilled colossal shrimp cocktail

Bufala Mozzarella e Peperoni Arrostiti 12.00
Fresh imported Buffalo mozzarella with fire-roasted marinated peppers with basil oil and a balsamic reduction

Funghi Portobello al Forno
Con Spinaci e Ricotta 10.00
Oven-roasted Portobello mushrooms stuffed
with sautéed spinach, San Danielle prosciu

Antipasto Freddo alla Casalinga 11.00
Sampler of cold house appetizers (For Two) 20.00

Insalata di Frutt1 di Mare Amalfitano 12.00
Marinated calamari, shrimp and octopus
with virgin olive oil and lemon

Spiedini alla Romana 8.00
Egg-battered and fried mozzarella skewers
with anchovies with a lemon garlic caper sauce

Gamberetti e Calamari
in Padella “Agrodolce” 12.00
Shrimp and fried calamari sautéed with sweet cherry peppers, pine nuts and white raisins in a sweet and sour glaze

Anitipasto Caldo alla Casalinga 12.00
Sampling of hot specialties of the house (For Two) 22.00

Zuppa di Vongole con “Sambuca”
alla Dragoncello 11.00 Pan-steamed middle-neck clams with smoked pancetta, onions and tarragon in a Sambuca clam broth

Polpo del Mediteraineo alla Griglia 14.00
Imported Mediterranean grilled baby octopus
served with a Sicilian fennel and orange salad
in a lemon and basil oil dressing


LE SPECIALITA DELLA CASA

Antipasto di Salumi
e Prosciutto alla Toscana 14.00
A sampling of cured meats served in the Tuscan tradition

Antipasto Freddo alla Pescatore 14.00
A sampling of smoked fish and seafood specialties

Antipasto Freddo di Verdura alle Stagione 11.00
A sampling of marinated seasonal vegetable specialties

Frutti di Mare Cocktail (For Two) 26.00
Chilled jumbo shrimp, lobster tail and clams on the half shell

Antipasto di Formaggio 14.00
A sampling of delicious Italian cheese


LE MINESTRONE

Zuppa del Giorno 6.00
Soup of the day

Minestrone della Toscana 6.00
Tuscan minestrone

Zuppa di Cipolle Gratinate 6.00
Onion soup gratin

Pasta e Fagioli alla Napolitana 6.00
Cannallini beans and tomatoes with ditali pasta


INSALATE

Insalata alla Monte Bianco 8.00
Artichoke, fennel, endive, mushroom and hearts of
palm with a fresh lemon and olive oil dressing

Insalata Mista Della Casa 6.00
Bocelli house salad of field greens with cucumbers, tomatoes and red onion in a balsamic olive dressing

Insalata alla Toscana 7.00
Arugula salad with farro, pine nuts, avocado, hearts of palm and shaved Pecorino di Toscana cheese in a fresh lemon and virgin olive oil dressing

Insalata di Spinaci, Arancie Finocchio
ai Gorgonzola Piemontese Dolce 7.00
Fresh spinach with orange, fennel and gorgonzola
in a sherry wine vinaigrette with pine nuts

Insalata Tre Colori con Grana Padana 7.00
Arugula, endive and radicchio with grated parmigiano cheese in a balsamic dressing

Insalata di Stagione con Le Mele é Noci 8.00
Field green salad with apples, caramelized walnuts
and dry cranberries in a Limoncello vinaigrette

Insalata di Bosco 8.00
Roasted Portobello mushrooms with baby field greens, toasted walnuts, celery root and goat cheese with a smoked pancetta and sherry wine dressing

Insalata alla Cesare 6.00
Classic Caesar salad with croutons,
parmigiano and caesar dressing

 

PASTA
All homemade pastas are made fresh daily on the premises

Linguettine alle Vongole 16.00
Little neck clams, garlic, white wine,
virgin olive oil and basil

Mezze Rigatoni con Piselli
al Pomodoro e Basilico 12.00
Cut rigatoni with green peas, tomato and basil
with shaved ricotta Salata

Rigatoni alla Bolognese 12.00
Rigatoni pasta with classic meat sauce

Tagliatelle alla Pescatore 21.00
Tagliatelle pasta with calamari, scallops, shrimp,
mussels and clams in a light tomato and basil sauce

Penne Rigate alla Vodka
Tomato, light cream, San Danielle prosciutto,
shallots and vodka

Zite con Salsicce e Broccoli di Rape
Con Caciocavallo 16.00
Ziti with sweet sausage, broccoli rabe
and melted Caciocavallo cheese

Ravioli del Giorno Fatto a Mano * * *
Homemade ravioli of the day

Spaghettini alla Viareggio 19.00
Spaghettini with garlic, virgin olive oil, Long Island clams, shrimp, grape tomatoes and basil

Gnochetti di Ricotta Fatto a Mano alla Fiorentina 14.00
Hand-rolled baked ricotta-filled gnocchi with fresh tomatoes and mozzarella cheese


RISOTTO

Risotto alla Pescatore 24.00
Risotto with clams, mussels, shrimp, calamari and tomatoes

Risotto ai Funghi Esotico 22.00
Exotic mushroom risotto of “Vialone Nano” and Grana Padana


SECONDI PIATTI

Salmone alla Ligure 21.00
Ligurian-style, pan-seared North Atlantic filet of salmon
with sweet onions, olives and potatoes in a light tomato
and white wine sauce

Scaloppe di Vitello alla Milanese con Insalata Rucola e Pomodore al Basilico 24.00
Breaded and pan-fried thinly sliced milk-fed veal with arugula and tomato salad with Chianti vinegar and virgin olive oil

Petti di Pollo alla Valdostano 19.00
Chicken breast stuffed with prosciutto cotto
and Fontina with a Marsala wine sauce with mushrooms

Gamberoni al Profumo di Lemoncello 22.00
Egg-battered sautéed jumbo wild-caught shrimp in a lemon-citrus sauce with sautéed spinach and toasted garlic

Petti di Pollo alla Napoletana 18.00
Sautéed chicken breast with prosciutto, eggplant
and mozzarella in a Marsala wine sauce

Petti di Pollo alla Spumante
con Carciofi, Funghi e Caperi 18.00
Sautéed chicken breast with artichokes,
mushrooms and capers in a spumanti sauce
Bocconcini di Pollo e Salsicce

Alla Scarpariello 21.00
Boneless chicken with sweet Italian sausage
with lemon, garlic and rosemary

Scaloppe di Vitello alla Toscana 22.00
Breaded veal cutlets stuffed with prosciutto cotto,
Fontina cheese and roasted garlic puree in a Chianti
wine sauce with Cerignola olives and mushrooms

Coda di Aragosta al Profumo
di Orangello e Miele Dolce 26.00
Egg-battered Belizean lobster tails in an orangello, honey blossom sauce with sautéed spinach and fennel

Filetto di Pesce Persico del Lago Vittoria * * *
Wild-caught Lake Victoria perch filet sautéed Francese-style with lemon, capers, grape tomatoes and white wine

Petti di Pollo alla Avellinese 18.00
Sautéed chicken breast with peppers and potatoes
in a sherry wine vinegar demi-glaze

Gamberi alla Aromi Oreganato 21.00
Wild-caught jumbo shrimp with herb breadcrumbs,
tomatoes and basil served with Sicilian-style couscous

Nodini di Maiale Saltate
con Pepperoni alla Pizziaola 19.00
Medallions of pork tenderloin sautéed with garlic, tomatoes and tri-color peppers

Filetto di Sogliola alle Mandorle 21.00
Wild-caught Georgia-bank lemon sole


LE SPECIALITA DELLA GRIGLIA

Pesce del Giorno alla Griglia Market Price
Catch of the day over Bocelli’s house salad
with Lemoncello vinaigrette

Filetto di Manzo Grigliata 28.00
Simply-grilled filet mignon with onion rings
and fried Portobello mushroom

Coda di Aragosta al Profumo
di Basilico al Forno 26.00
Oven-baked, basil-crusted Belizean lobster tails served
with faro and corn, risotto-style

Bistecca Grigliata Naturale 28.00
Naturally aged Black Angus steak served au jus
with fried Portobello mushrooms and onion rings

Costolette di Agnello 26.00
New Zealand lamb chops with field greens, marinated eggplant and cannallini balsamic menthe reduction

Salmone alla Griglia
con Insalata Panzanella 22.00
North Atlantic filet of salmon served with a salad of tomatoes, red onion, olives, celery and cucumbers with an extra virgin olive oil and sherry wine vinaigrette


PIATTI TRADIZIONALE
Classic Traditional Dishes

Saltimbocca alla Romana 21.00
Milk-fed nature veal scallopine with sage and prosciutto in a Marsala wine demi-glaze served with sautéed spinach

Costolette di Maiale con “Pepperonata” 19.00
Pork chops with sweet tricolor peppers, onions and potatoes with a sherry-vinegar infused demi-glaze

Pollo o Scaloppe di Vitello al Piacere Tuo Priced Accordingly
Your choice of either chicken or thinly sliced veal prepared any style

Anitra con Salsa di Arancio e Fragole alla Catherina di Medici 21.00
Roast duck with spumanti braised red cabbage in an orange sauce with seasonal berries

Zuppa di Pesce con Cannellini “Santa Lucia” 22.00
Fish and seafood stew with cannellini beans in a white wine and tomato sauce

Osso Buco alla Milanese Priced Accordingly
Braised veal shank
(Saturdays only)

Ragu della Nonna 19.00
Pasta with traditional Sunday sauce served with meatballs, braciola and Italian sweet sausage
(Sundays only)

* * * Priced Accordingly


CONTORNI
Vegetables

Frittura di Zucchine 6.00
Deep-fried zucchini

Spinaci Saltati con Aglio e Olio 7.00
Spinach sautéed with garlic, red chili peppers and extra virgin olive oil

Fagioli all’ Uccelletto 6.00
Cannellini beans, braised with tomato sauce

Piselli con Cipolla e Basilico 6.00
Sautéed peas with onions and basil

Broccoli Rape Saltati al Aglio e Olio con Pepperocino ***
Broccoli rabe sautéed with garlic, oil and red chili peppers

Zucchine Tri Folati 6.00
Zucchini sautéed with garlic, oil and parsley

 

PLEASE NOTE: All menu items and prices are subject to change.

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