Alto Dinner-6.11.13 With Titles.indd

cominciare starters
cozze al vapore con mais dolce
primi piatti pasta
14
steamed mussels with sweet corn, white wine,
parsley and rustic bruchetta
burrata forno cotto mozzarella
13
fettuccine alla bolognese
pasta di campanelle granchio
12
22
24
campanelle pasta with crabmeat,
basil cream, and extra virgin olive oil
15
22
buffalo mozzarella and roasted vegetable ravioli
with a spicy tomato sauce
pasta di parpadelle e salsiccia speziata italiano
19
parpadelle pasta with spicy italian sausage,
onion, tomato, white wine, and parsley
zuppe soup
9
pollo con insalata di patata ed arugula
11
heirloom tomatoes, preserved lemon, herbs,
fresh burrata mozzarella and extra virgin olive oil
trevigiana all aceto arrostito balsamico
23
pacific salmon, braised cabbage,
pancetta and cream
insalate salads
11
roasted radicchio in balsamic vinegar with
gorgonzola, toasted hazelnuts, arugula with
honey and truffle vinaigrette
19
marinated chicken breast served with a preserved lemon,
potato and arugula salad with roasted pepper vinaigrette
anatra in agro-dolce*
27
29
9
bibb lettuce, ricotta salata cheese, radishes,
red pepper flakes and a lemon vinaigrette
insalata di granchio e melone
cotoletta di maiale milanese*
12
breaded pork chop with
arugula and lemon
crabmeat and cantaloupe melon salad
with coriander, mint, saffron, and arugula
*Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
*Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
*Please notify your server of any food allergies.
Smaller portions are available for children 12 years of age or younger at half price for designated a la carte menu items.
6
rosemary roasted potatoes
7
risotto with parmesan cheese
and parsley
insalata di rucola
6
arugula and aged parmesan salad
with balsalmic vinegar dressing
6
chef’s specials
la presa del giorno
26
market
catch of the day
65
four courses (per person)
with wine pairings (per person)
new york steak with pesto genovése
insalata di casa
patate arrosto
chef’s tasting menu
duck breast, roasted baby vegetables
with sweet & sour roasted duck leg, pine nuts
sultanas and a honey herb sauce
manzo alla genovese*
7
warm roasted tomatoes and basil salad
secondi piatti entrees
filetto di salmone*
7
chef’s vegetable selection
insalata di pomodoro
hearty soup with prosciutto, white beans,
pasta, vegetables and basil oil
caprese di pomodoro
verdure del cuoco
risotto parmigiano
ravioli di mozzarella con salsa all’arrabiata
pan seared sea scallops with spicy heirloom
tomato jam and basil oil
fagioli zuppe con prosciutto
funghi saltati in padella
sautéed mushrooms
homemade fettuccine with classic veal shank ragu
steelhead salmon carpaccio with a citrus
gremolata and aged balsamic
capesante bruciato
26
linguini pasta with clams, garlic, white wine,
chili, parsley and extra virgin olive oil
oven baked burrata mozzarella served with
grilled ciabatta, fried eggplant, lemon-truffle
vinaigrette and parsley
carpaccio di salmone*
linguini vongole
contorni on the side
85