Meatpacking Menu

ANTIPASTI


CARPACCIO DI MANZO

Thinly sliced filet mignon over arugula, topped with shaved parmigiano reggiano cheese.

CAPRESE

Bufala mozzarella, marinated grilled eggplant, roasted peppers, heirloom tomatoes, and fresh basil.

POLPO ALLA GRIGLIA

Grilled octopus with cannellini beans, roasted pepper and tomato salad.

VONGOLE OREGANATA

Baked little neck clams.

CALAMARI FRITTI CON ZUCCHINI

Fried calamari and zucchini.

CAPESANTE

Seared and served with foie gras in a fig balsamic glaze.

ARANCINI DI RISO

Saffron risotto cakes stuffed with veal Bolognese, porcini mushrooms, sweet peas, and burrata fondue.

ARAGOSTA TEMPURA

Battered lobster and tartar sauce.

INSALATA


INSALATA VALBELLA

Baby greens with balsamic vinegar and extra virgin olive oil, topped with parmigiano reggiano cheese.

INSALATA BELGA

Belgian endives, caramelized walnuts, poached pears and gorgonzola cheese with extra virgin olive oil and balsamic vinegar.

INSALATA DI ANGURIA

Watermelon, arugula, red onion, and shaved ricotta.

INSALATA DI CARCIOFO

Artichokes, asparagus, roasted red peppers, and tomatoes in a lemon, mustard, shallot, and tarragon dressing.

INSALATA DI CESARE

Traditional Caesar salad.

INSALATA DI BARBABIETOLE

Red and golden beets, vine tomatoes and arugula in a green apple horseradish dressing, topped with crumbled goat cheese.

INSALATA DI POMODORI

Tomato, feta cheese, cucumber, pickled red onion, black olives, and capers.

INSALATA DI MELANZALA

Eggplant ricotta cake with mixed organic greens with balsamic vinaigrette.

PASTA

Gluten free and whole wheat option available upon request


PENNE ALLA VODKA

Tomato vodka sauce with fresh basil, scallions, and a splash of cream.

GNUDI DI RICOTTA

Ricotta cheese gnocchi with a filet mignon ragout.

PAPPARDELLE VEAL BOLOGNESE

Homemade pappardelle in a veal bolognese sauce topped with burrata.

RAVIOLI ARAGOSTA

Ravioli stuffed with lobster and crab topped with shrimp in a fresh tomato tarragon sauce.

SPAGHETTI AL CHITARRA CON POLPO

Octopus, roasted tomatoes, capers, olives, and oregano in garlic and oil.

FETTUCINE ALLA MODENESE

Prosciutto, sweet peas, and porcini mushrooms in a pink basil sauce.

RISOTTO PESCATORE

Mixed seafood with light tomato.

LINGUINE CON FRUTTI DI MARE

Sautéed lobster, crabmeat, shrimp, and fresh herbs in a plum tomato fra diavolo sauce.

CAVATELLI CON BROCCOLI RABE

Broccoli rabe, sausage, and cannellini beans tossed in garlic and oil.

SECONDI


POLLO FINO

Strips of chicken topped with asparagus, shrimp and garlic in a brandy sauce.

POLLO ALLA DIAVOLO

Oven roasted chicken breast with cherry peppers, Italian sausage, and roasted cipollini onions in a cognac garlic sauce.

POLLO ALLE MANDORLE

Almond crusted chicken breast in a lemon and white wine sauce served with spinach and potatoes.

COSTOLETTA DI MAIALE

Grilled double cut Berkshire pork chop topped with sautéed vinegar peppers, served with broccoli rabe and roasted potatoes.

FILETTO DI MAIALE

Pork tenderloin wrapped in double smoked bacon served with sautéed sweet corn, fresh fava beans, and cherry tomatoes topped with a balsamic glaze.

AGNELLO ALLA VALBELLA

Lightly breaded scaloppini of lamb with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes.

FILETTO AL PEPE VERDE

Filet mignon topped with pink and green peppercorns, roasted bone marrow and served with roasted brussel sprouts.

FILETTO ARAGOSTA

Filet mignon topped with Cajun lobster tail in a lobster bisque reduction, served with grilled asparagus.

COSTOLETTA DI VITELLO

Double cut veal chop stuffed with burrata cheese with a fig vinsanto sauce served with asparagus.

MEDAGLIONI DI VITELLO VALDOSTANA

Veal filet topped with Bufala mozzarella, prosciutto, and tomato served with spinach and potatoes.

SCALOPPINE MARTINI

Lightly breaded scaloppini of veal with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes.

COSTOLETTA ALLA CAPRICCIOSE

Breaded veal chop, pounded thin and topped with arugula, diced tomatoes and onions.

FILETTO DI CERVO

Venison filet in a port wine sauce with poached pear polenta.

DALLA GRIGLIA


BLACK ANGUS SHELL STEAK

Charbroiled to your desire, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.

BLACK ANGUS FILET MIGNON

Generous filet of beef grilled to perfection, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.

COSTOLETTA DI AGNELLO

Baby rack of lamb, roasted to perfection, served with seasonal vegetables and mashed potatoes.

COSTOLETTA DI VITELLO

Double cut veal chop grilled to perfection, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.

PESCE

Domestic and imported, only the best the market has to offer


DOLCI

Our pastry chef will be delighted to serve you his famous European desserts.


“Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness”

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