Aleo
Restaurant Menu
STARTERSYellow Fin Tuna TartareKalamata olives, avocado, red onion, citrus vinaigrette & potato crisps
Almond Crusted CalamariWith tomato-basil sauce & tzaziki
Char Grilled Calamari Grilled and embedded in a lemon, vinaigrette with fresh parsley
Cozze Posilipo PEI Mussels sauteed in a fresh tomato sauceSubstitute Clams
Baby Octopus & Stuffed CalamariSpinach, mushrooms, onion & feta stuffed squid, over octopus-chickpea stew, with pita toasts
Oven Baked ClamsLong Island Clams baked in a lemon, garlic and wine sauce
Grilled ShrimpArugula, grape tomatoes & lemon-herb brown butter sauce
Grilled Italian SausageBroccoli rabe sautéed with extra virgin olive oil, fresh garlic & lemon
Aleo TartBaked puff pastry, goat cheese, olives caramelized onions & fennel with tossed mesclun greens
Caesar SaladRomaine, Aleo’s classic Caesar dressing, parmesan & anchovy bruschetta
Field Greens & HerbsMesclun, fresh herbs, olives, asparagus tips & Champagne vinaigrette
Mediterranean SaladTomatoes, cucumbers, red onion, feta cheese, herbs & za’atar pita croutons
Portabella Mushroom SaladArugula, proscuitto lardons, gorgonzola, & walnut vinaigrette
Root Vegetable SaladRoasted rosemary beets, cumin carrots, “cauliflowerettes”, haricot verts, goat cheese, sherry wine vinaigrette & balsamic reduction
Flatbread “Pizza”Tuscan: Goat cheese, caramelized onion & sun-dried tomato pasteClassico: Roasted Tomato, fresh mozzarella, basil
Vegetables
Sautéed SpinachSautéed Broccoli RabeGreen Beans sautéed in garlic, & olive oil, toasted almond slicesAsparagus & ParmesanRoasted Garlic Mashed PotatoesForest Mushrooms with truffle oil
Mezze
CaponataHummusBabaganoushImported Feta & TomatoesSoppresatta & Imported CheeseMarinated anchioves, tomatoes, and roasted peppers
Olive Oils
By the ounce Salute Sante, grapeseed oil (Italy)Affiorato (Puglia, Italy)Mirum (Lombardy, Italy)Colle Di Bellavista (Tuscany, Italy)Goccia Umbra (Umbria, Italy)Tartuf Langhe, truffle oil (Italy)
Soups
Vegetarian Green PeaGarnished with truffle/parmesan potato chipsStraciatellaConsommé with spinach &Whipped egg
Pastas
GnocchiTossed in a fresh tomato sauce with mozzarella cheese .
PenneSautéed eggplant & crimini mushrooms, fresh ricotta in a light tomato cream sauce
Linguini Little neck clams, mussels, roasted tomatoes, & fresh garlic, parsley, & basil
Pumpkin RavioliServed in a sage brown butter sauce with pancetta & toasted pinoli nuts
PappardellePancetta, sweet peas, crimini mushrooms, onions & parmesan cream sauce
Shrimp RisottoArborio rice, sautéed shrimp, asparagus tips & saffron
OrrechietteTiny ear shaped pasta with broccoli rabe and sausage
RigatoniIn a slow cooked beef ragu (Sunday Sauce)
CapelliniSundried tomato, broccoli rabe, seared chicken* in a white wine sauce. (*substitute shrimp)
Any pasta request (i.e. alfredo, etc.) will be accommodated based upon ingredient availability
Entrées All dishes are prepared to order. Please allow for adequate cooking time.
New Zealand Baby Lamb ChopsGrilled & served over zucchini puree, asparagus in a bordeaulaise with za’atar yogurt
Rib Eye SteakGrilled & served with mozzarella whipped potatoes, portobello fries in a brown gravy with fresh sliced tomato
Veal CutletBreaded & topped with grape tomatoes, caper berries & parmesan tossed baby greens
Chermoula Marinated Chicken BreastServed with Moroccan chickpea basmati rice & tzaziki
Chicken AleoHoney & soy glazed French breast (on-bone) served with an orange vegetable cous cous with greens in an orange viniagrette
Yellow Fin TunaSeared & sliced with sauteed asparagus, roasted potatoes, in a light tomato/brown butter sauce
HalibutWrapped in pancetta with clams, mussels, asparagus, parmesan flan & saffron sauce
Honey Dijon SalmonSeared and served over garlic mashed potatoes & string beans.
Seafood MedleyShrimp, scallops, squid, clams, mussels, sausage, diced potatoes, caper berries, olives, pine nuts & capellini. Braised in a tomato-shellfish broth & served in a clay pot. For One . For Two
PLEASE NOTE: All menu items and prices are subject to change.