Puttanesca
Restaurant Menu
Lunch and Dinner Menu
ANTIPASTI
Calamari Fritti
fried calamari, fried zucchini and a sweet pepper sauce 8
Gamberi fra' Diavolo
shrimp in a spicy fresh chopped tomato sauce, with black olives and capers 8
Mozzarella Saporita
fresh mozzarella wrapped in radicchio and prosciutto with pinoli and raisins on a sweet pepper bed with balsamic vinegar dressing 8
Tonno Battuto
thin pounded sashimi grade tuna, with black olives
tapernade and ginger mustard sauce 9
Spiedino alla Romana
breaded mozzarella in a garlic, anchovies lemon-white wine sauce and fried vegetables 9
Carpaccio di Manzo
sliver filet mignon with arugola salad, lemon and shaved parmesan cheese 9
Antipasto Misto
sopressata, cappacola, cacciatorino salami, mortadella,
black olives, gorgonzola and parmesan cheese 9
Vitello Tonnato
cold thinly sliced veal with tuna can sauce and capers 9
Bruschetta di Polpo
grilled octopus, on a toasted garlic Tuscan bread and tossed with caper berries, fresh mint, tomato and roasted peppers, in lemon dressing 9
Ivoltini di Melanzane
baked eggplant involtini, stuffed with Italian ham, basil and fresh mozzarella 9
Mozzarella di Bufala
ripened tomatoes, basil and white truffle olive oil 9
Prosciutto e Melone
prosciutto di parma with season cantaloupe melon 9
Zuppa di Mare
sautéed mussels and Manila clams in shallot, white wine sauce 10
INSALATE
Insalata Verde
Mista organic filed green salad, tossed with balsamic vinegar dressing 5
Insalata di Cesare
classic Caesar Salad with garlic bread croutons, parmesan cheese and anchovies 6
Insalata di Pera
thin sliced bosco pear, with arugola, toasted walnuts,
gorgonzola cheese and crispy bacon 7
Insalata Greca
cucumber, red onion, green peppers, tomatoes, black olives
and feta cheese in a cilantro dressing 7
Insalata della Casa
romaine, sun-dried tomatoes, mozzarella, baby artichokes and
shaved parmesan cheese in a balsamic vinegar dressing 7
Insalata di Barbabietole
warm red beet salad, with French beans, leeks, “Montrache” goat cheese and
caramelized walnuts in a raspberry vinegar dressing 8
La Tricolore
arugola, Belgium endive, radicchio, with shiitake mushroom and crispy bacon 8
PASTA SECCA
Penne Puttanesca
light spicy tomato sauce with black olives, anchovies and capers 9
Ziti alla Siciliana
roasted sweet peppers, eggplant, tomatoes, fresh basil and ricotta salata cheese 9
Rigatoni Pollo Pazzo
chicken, sun-dried tomatoes in a pink vodka sauce 11
Fusilli Norcia
sweet and hot sausage, with diced carrots in aurora sauce 11
Fettuccine ai Gamberi
shrimp and arugola, sauteed with garlic and fresh chopped tomato 12
Spaghetti Meatballs
prepared traditionally 12
Bavette al Pesto
thin linguini sautéed with pesto sauce, French beans, steamed potatoes, topped with parmesan cheese and pinoli 12
Maccheroni and Cheese
little elbow pasta, sauteed with four cheeses sauce and black truffle olive oil 13
Linguine alle Vongole
Manila clams in red or white wine sauce 13
Capellini alla Pescatora
shrimp, calamari, mussles and clams in a light tomato sauce13
PASTA FRESCA
Ravioli alla Vodka
Ravioli stuffed with goat cheese and sun-dried tomatoes, served in a pink vodka sauce with asparagus 12
Tagliatelle fra' Diavolo
homemade squid ink tagliatelle with sauteed calamari
in a spicy tomato sauce 12
Taglierini Verdi alla Bolognese
fresh spinach pasta in a country meat sauce 12
Gnocchi alla Sorrentina
potato dumplings, sauteed with fresh chopped tomatoes, basil and mozzarella 12
Paglia e Fieno
white and green fettuccine sauteed with prosciutto, green peas and
mushrooms in a creamy parmesan sauce 12
Agnolotti alla Modenese
half moon shaped ravioli, stuffed with Portobello
mushrooms, in a pancetta, tomato and onion sauce 13
Fettuccine ai Funghi
white fettuccine sauteed in white wine, with wild mushrooms and garlic 13
Tortellini di Vitello
veal stuffed tortellini, sauteed vegetables and served with
Barolo sauce13
Pappardelle con Capriolo
ribbons of pasta sauteed with stewed venison 14
Tortellini della Nonna
meat filled tortellini with porcini mushroom, prosciutto and
white creamy sauce 14
PASTA SPLIT PORTION $1 EXTRA
CARNE
Pollo ai Ferri
grilled chicken paillard, with fresh tomato, arugula,
red onion and cilantro dressing 14
Pollo Francese
battered chicken breast in a light butter and white wine sauce,
With broccoli and roasted potato 15
Pollo Parmigiana della Mamma
my mothers secret recipe served with spaghetti al pomodoro 15
Scaloppine Piccata
veal scaloppine sauteed in lemon capers sauce, on sauteed garlic spinach 15
Galletto al Mattone
pounded and grilled Cornish hen marinated with herbs and lemon, served with carrots, French beans and roasted potato 16
Saltimbocca alla Romana
veal scaloppine layered with sage, prosciutto,
and fontina cheese, on sauteed spinach 16
Ossobuco d'Agnello
Lamb Shank slowly braised in its own juice, served with
caramelized pearl onion and stewed lentil 16
Bistecca alla Griglia
grilled sirloin steak with roasted potatoes and broccoli rabe
in a Barolo wine sauce 20
Costolette d'Agnello
grilled Colorado rack of lamb served with
mashed potatoes and string beans 21
PESCE
Salmone al Forno
baked salmon with Julianne vegetables, stewed potatoes and fresh chopped tomatoes 16
Cioppino
classic stewed fish with fruits of the sea, in a saffron and
shallots broth with tuscan garlic bread 17
Branzino Marechiaro
Mediterranean wild striped bass sauteed with clams, mussels, in a light tomato
and oregano sauce, served with sautéed spinach 17
Coda di Rospo
monk fish wrapped in sliced bacon and served with
stewed leeks ina white wine sauce 18
Dentice ai Ferri
grilled red snapper drizzled with lemon, parsley and olive oil,
served with broccoli rabe and new potatoes 18
Tonno al Pepe
tuna with a green peppercorn sauce broccoli rabe and French fries 19
CONTORNI
MASHED POTATO 4
ROASTED POTATO 4
AMERICAN BROCCOLI 5
SAUTEED MIXED VEGGETABLES 5
SAUTEED BROCCOLI RABE 5
BUTTERED STRING BEANS 5
AMERICAN EXPRESS ONLY
PLEASE NOTE: All menu items and prices are subject to change.