|
Antipasti Freddi
|
Antipasto Misto
Combination of fresh
mozzarella, smoked salmon, roasted red pepper, and eggplant
|
10
|
Insalata di Mare
Our chef’s selection
of fresh seafood, black olives, celery, extra virgin olive oil, and fresh
squeezed lemon juice
|
12.5
|
|
Carpaccio di Carne
Thinly sliced filet
mignon with shaved parmigiano and arugula
|
12
|
Torretta di Mozzarella
Tower of fresh
mozzarella, tomato, and basil in a balsamic vinaigrette
|
9.5
|
Antipasti Caldi
|
Capesante dello Chef
Pan-seared sea
scallops with shallots and capers, finished in a brandy cream sauce with a
touch of balsamic vinegar
|
10.5
|
Involtini di Melenzane
Baked eggplant
rollatini filled with assorted cheeses
|
9
|
|
Cozze con Finocchio
Black mussels sautéed
with fresh fennel in a garlic white wine
sauce
|
10.5
|
Calamari Fritti
Fried calamari
|
8
|
|
Lumache Andiamo
Sautéed escargot with mussels served in a lemon white wine sauce
|
11
|
Polenta e Calamari
Soft polenta topped
with sautéed calamari finished in a tomato basil sauce
|
10
|
Insalata
|
Insalata Innamorata
Mixed greens with
strawberries, roasted almonds, and goat cheese, with a raspberry vinaigrette
|
9
|
Insalata di Rugola e Parmigiano
Fresh arugula with shaved parmigiano in
a balsamic vinaigrette
|
8
|
|
Insalata di Finocchio
Thinly shaved fennel
tossed with white truffle olive oil, fresh squeezed lemon juice, goat cheese
and walnuts
|
9.5
|
Insalata Tricolore
Arugula, Belgian
endive, radicchio, apples and shaved Parmigiano, in a red wine vinaigrette
|
9.5
|
Zuppa Del Giorno
Soup of the Day
Ask your server about
our soup of the day! 6
Paste
|
Linguine Andiamo
Diced shrimp, cherry
tomatoes, Portobello mushrooms, garlic and olive oil
|
15.5
|
Linguettine alle vongole
Linguine with red or white clam sauce
|
17.5
|
|
Linguine ai Frutti di Mare
Mussels, clams, shrimp,
calamari and sea scallops, served in a light tomato sauce over linguine
|
23
|
Gnocchi alla Bava
Homemade potato
dumplings finished in a fontina cream
sauce
|
16.5
|
|
Ravioli Ripieni ai Funghi
Homemade ravioli
stuffed with Portobello mushrooms, served in our tomato basil sauce
|
16
|
Pappardelle ai Porcini
Homemade pappardelle, pancetta, onion and porcini mushroom in a light cream sauce
|
19.5
|
|
Tortellini Panna e Piselli
Tortellini with English
peas in a parmigiano cream sauce
|
17
|
Fettuccine al Ragu e Formaggio
di Capra
Fettuccine with
ground Italian sausage, and goat cheese in a hearty tomato sauce
|
16
|
|
Cappellini al Filetto di Pomodoro e Basilico
Angel hair pasta with
cherry tomatoes, served in a tomato basil sauce
|
12
|
Pasta fatta in casa
Risotto and Ravioli of the Day
Ask your server about
our risotto and ravioli of the day!
Pesce
|
Salmone al Forno
Filet of salmon
sautéed and baked, served over cannellini beans and sautéed spinach
|
20
|
Calamari in Umido
Sautéed calamari with
garlic, olive oil, and basil in a light tomato sauce
|
15
|
|
Gamberi Bocelli
Shrimp stuffed with
crabmeat and wrapped in prosciutto, finished with shallots in a white wine
sauce
|
18
|
Trota Ripiena
Pan- seared rainbow trout, stuff with crab, red bell peper and spinach, finished in a lemon white wine sauce with capers
|
22
|
Pollo
|
Pollo al Gorgonzola
Sautéed’ chicken
breast finished with mushrooms in a gorgonzola cream sauce
|
18.5
|
Pollo al Marsala e Portobello
Sautéed chicken
breast with marsala wine and portobello mushrooms
|
18.5
|
|
Pollo con Asparagi
Sautéed Chicken
breast topped with slices of fresh tomato, asparagus and fontina cheese
|
18
|
Pollo ai Carciofi
Chicken breast
sautéed with artichoke hearts in a garlic lemon wine sauce
|
17
|
Carne
|
Filetto di Manzo al Gorgonzola
Filet mignon with
sautéed porcini, Portobello and shitake mushrooms in our chef’s gorgonzola
cream sauce
|
25
|
Agnello Casalinga
Grilled lamb chop
with shitake mushrooms and julienned bell peppers finished in a white wine reduction with a touch of
balsamic vinegar
|
27
|
Vitello
|
Vitello Saltinbocca
Veal
scaloppine with prosciutto, sage and spinach in a veal demiglace
|
20
|
Involtini di Vitello
Scaloppine of veal
stuffed with prosciutto, fontina and fresh asparagus in a light tomato sauce
|
17.5
|
|
Vitello Sorrentina
Scaloppine of veal layered
with slices of prosciutto, eggplant, and fontina cheese, finished in a white
wine reduction
|
20
|
Scaloppine al Rosmarino
Veal scaloppine
served with fresh rosemary in a lemon butter sauce
|
17
|
|
Vitello Mare e Monti
Sautéed veal
scaloppine with
shrimp
and shitake mushrooms in
a cognac sauce
|
19
|
Vitello Porcini
Scaloppine of veal
sautéed with porcini mushrooms,
brandy, and a touch of cream
|
19.5
|
Selezione
dello Chef
|
Menu dello Chef
Five course meal
sampling our best dishes, including
antipasto, pasta, fish, meat and dessert
|
52
|
Menu Vegetariano
Four course meal for
vegetarians, including antipasto, soup, pasta and dessert
|
40
|
Frutta e Formaggio
|
Prosciutto e Melone
Prosciutto di Parma
with melon
|
9.5
|
|
Cheese Plate
Chef’s selection of
seasonal fruit with a variety of Italian cheeses
|
12
|
** When
feasible, we will be glad to accommodate your special needs **
**Andiamo Is glad to inform all the guests that we use fresh organic
vegetables from a local Farm, My Father’s House, when available**
A gratuity of 18%will
be added to all parties of 5 or more.
We will gladly split
any dish for a fee of $4.00.
All meat and seafood dishes served with vegetables.
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