Piccolo Arancio - Meniu complet

Layers of roasted Portobello mushroom, roasted peppers, red onions, and Gorgonzola, warmed in our wood burning oven and drizzled with a balsamic glaze.

Homemade fettuccine with baby shrimp, wild mushrooms, and peas, finished with a touch of shrimp cream sauce and Parmigiano Reggiano.

Tomato sauce, mozzarella, and prosciutto di parma topped with arugula.

Tomato sauce, fresh mozzarella, and basil.

Beer battered zucchini blossoms stuffed with peppered mozzarella and Prosciutto.

Shrimp cocktail with spicy cocktail sauce.

The original bruschetta grilled garlic rubbed tuscan bread, simply topped with plum tomatoes, basil, and fresh mozzarella, drizzled with extra virgin olive oil.

Vanilla, chocolate, and hazelnut prailine.

Espresso and Marsala soaked lady fingers, cocoa.

Chocolate Bread pudding with whipped cream and raspberry sauce

Salad of mixed greens and homemade herbed croutons tossed with a caesar style dressing, topped with Parmigiano Reggiano.

Salad of tomatoes, fresh mozzarella, and fresh basil dressed with extra virgin olive oil.

Salad of arugula, Belgian endive, and radicchio tossed with a balsamic vinaigrette. With shavings of Parmigiano Reggiano.

Grilled yellow fin tuna topped with a tomato caper pepper sauce, served with sautéed vegetable of the day and mashed potatoes.

Grilled Atlantic salmon topped with a horseradish cream sauce, served with asparagus spears, roasted potatoes, and a drizzling of tomato oil.

Sautéed porcini crusted chicken breast with its own natural sauce, served on a bed of sautéed greens and mashed potatoes.

Penne with ground veal and fresh sage, tossed with a sauce of prosciutto di parma, veal glace, and Parmigiano Reggiano.

4 Homemade ravioli filled with ricotta, spinach and orange rind in a sauce of fresh orange, sage, butter, and Parmigiano Reggiano.

Salad of mesclun greens, dried cranberries, walnuts, and crumbled goat cheese, dressed with a tahitian vanilla bean vinaigrette.

Salad of arugula, haricot verts, and tomato wedges dressed with truffle oil, and lemon, topped with shaved romano cheese.

Grilled filet Mignon topped with a green peppercorn sauce, served on a bed of sautéed mixed vegetables and mashed potatoes.

Grilled garlic rubbed tuscan bread, one with olive puree, and fresh mozzarella, the other with sautéed wild mushrooms.

Escargots with a garlic almond butter sauce, lemon, and sherry, served with crispy gnocchi and mesclun greens.

Almond cookies, biscotti and chocolate truffles.

Grilled veal chop topped with a truffle porcini mushroom sauce, served with sautéed julienne vegetables and mashed potatoes.

Grilled chicken breast topped with sun-dried tomatoes and mozzarella, served with sautéed mixed vegetables and a sautéed mashed potato cake.

Homemade fusilli with grilled chicken, wild mushrooms, and spinach, finished with a roasted garlic butter sauce and Parmigiano Reggiano.

Homemade rigatoni with sausage, zucchini, and peas, tossed in a tomato sauce and baked in our wood burning oven topped with mozzarella.

Gnocchi Homemade potato gnocchi with ground veal and fresh sage, tossed with a sauce of Prosciutto di Parma, butter and Parmigiano Reggiano. 24

Chicken Parmigiana Baked with tomato sauce and mozzarella served with penne in tomato sauce and Parmigiano. 27

Homemade linguini with beef, veal and pork Bolognese in a tomato garlic sauce with Parmigiano Reggiano. 23

Squid lightly dusted in flour, deep fried, and served with a spicy tomato pepper sauce.