DINNER MENU

ANTIPASTI

BRUSCHETTA
Toasted country bread topped with fresh ricotta, prosciutto and apple chutney, marinated bell peppers with chicken sausage and roasted pumpkin with olive oil.

OVOLINE DI FORMAGGIO
Warm goat cheese wrapped in crispy pancetta over sautéed garlic spinach.

PROSCIUTTO E MOZZARELLA
Fresh mozzarella cheese wrapped with cured Parma prosciutto with red bell pepper coulis.

GAMBERONI CON GORGONZOLA
Three large grilled shrimp wrapped with Gorgonzola and pancetta served over pumpkin soufflee.

CROCHETTINI DI GRANCHIO CON INSALATINA DI VERZA
Padri crab cakes over Napa cole slaw, roasted pine nuts in a red wine vinaigrette served with a spicy sundried tomato aioli.

CALAMARI FRITTI
Rice flour encrusted calamari and zucchini served with arrabiata and tartar sauce.

CARPACCIO DI FILETTO DI MANZO
Homemade cured beef carpaccio served with shaved parmesan cheese and fresh arugula in lemon olive oil dressing.

TRIO DELLA CASA
A sampler platter of crab cakes, shrimp scampi and ovaline di formaggio served over sauteed garlic spinach.

ANTIPASTO MISTO DELLA CASA
Traditional Italian antipasto of sliced meats, cheeses, olives, marinated peppers and sundried tomatoes.

INSALATE

INSALATA DELLA CASA
Mixed baby lettuces topped with carrots, fresh ripe tomatoes, nicoise olives, pepperoncini, shaved ricotta in a balsamic vinaigrette.

INSALATA DI CESARE
Caeser salad with homemade dressing, shaved parmesan and toasted croutons.

BURRATA CON POMODORI SECCHI E ARUGOLA
Creamy mozzarella served with an arugola, watercress and roasted pinenut salad in a lemon infused dressing with sun-dried tomatoes.

CAPRESE DI MOZZERELLA E POMODORI FRESCHI
Fresh tomatoes and fresh Mozzarella cheese with arugola in a balsamic glaze and extra virgin olive oil.

SPINACINA CON UOVA IN CAMICIA
Baby spinach with a warm poached egg, sauteed mushrooms, onions and crispy pancetta in a balsamic dressing.

INSALATA DI INDIVIA PERA E GORGONZOLA
Mixed baby greens with candied walnuts and gorgonzola cheese, tossed in a sherry vinaigrette topped with a red wine poached pear.

INSALATA DI RAPINE ROSE
Organic baby spinach, roasted beets, pomegranate, and mozzarella cheese in a balsamic mustard vinaigrette.

INSALATA TRICOLORE
Endive, radicchio and arugula with basil and lemon vinaigrette, shaved pecorino and roasted pumpkin.

ZUPPE

MINESTRONE
Hearty vegetable soup.

ZUPPA DI ARAGOSTA
Lobster bisque with fresh corn and diced potato.

ZUPPA DEL GIORNO
Soup of the day

PASTA E RISOTTO

PENNE ARRABIATA
Penne pasta in a spicy garlic tomato sauce.

SPAGHETTI CON LE POLPETTINE
Spaghetti pasta with ricotta cheese meatballs in a light tomato basil sauce.

FETTUCCINE ALLA BOLOGNESE
Fettuccine pasta with a traditional meat bolognese sauce.

LASAGNA AL RAGU DI POLLO
Homemade spinach lasagna layered with chicken ragu and besciamella sauce.

LINGUINE AI FRUTTI DI MARE
Linguine pasta saute with clams, mussels, scallops and shrimp in a garlic tomato white wine sauce.

GNOCCHI AL TUO PIACERE
Potato gnocchi with a choice of tomato sauce, gorgonzola cheese sauce, bolognese or arrabbiata sauce.

RAVIOLI D' ARAGOSTA ALLO ZAFFERANO E ASPARAGI
Ravioli filled with lobster meat and braised leeks in a creamy saffron sauce with fresh asparagus tips.

RAVIOLI DI MAGRO IN SALSA AURORA
Homemade ravioli filled with fresh ricotta, spinach and parmesan cheese in a vodka pink sauce.

RISOTTO AL PESCATORE
Creamy arborio risotto with shrimp, scallops, calamari, mussels and clams in a light garlic parsley tomato sauce.

RISOTTO CON SALTIMBOCCA ALLA VALDOSTANA
Creamy arborio risotto with braised wild mushrooms topped with sauteed chicken,wrapped in prosciutto and fontina cheese.

ZITI ALLE MELANZANE E MOZZARELLA
Penne pasta with braised eggplant, fresh mozzarella, tomato & basil.

VERMICELLI CON GAMBERI E PORCINI
Spaghettini tossed with shrimp and porcini mushrooms in a spicy tomato sauce.

TORTELACCI DI ZUCCA AL BURRO E SALVIA
Homemade tortelacci filled with roasted butternut squash, parmigiano and ricotta cheeses in a creamy butter sage sauce.

SECONDI

POLLO SCHIACCIATO ALL DIAVOLA
Whole broiled and de-boned free range chicken in lemon spicy whole grain mustard and diced vegetable sauce served with roastic garlic potatoes and sauteed spinach.

COSCIA D'AGNELLO CON SOUFFLEE DELLE PATATE NOVELLE
Braised Colorado lamb shank in a balsamic, red wine and mushroom sauce served with potato and white sweet gratin

COSTATA DI MAIALE ALLE BRACE
Grilled 12oz. Karabuta pork chop with dried plum and cherry sauce served with pumpkin risotto.

OSSO BUCO DEI PADRI
Braised free range veal shank ossobuco with a vegetable and tomato sauce served over cremy saffran risotto.

CACCIUCCO DI PESCE
Shrimp, mussels, clams, calamari, scallops and a fish filet in a tomato white wine fumé sauce with crispy garlic crostini.

COSTATA DI MANZO
Grilled 12 oz. Angus New York with a balsamic reduction sauce served over pumpkin mashed potatoes filled with melted gorgonzola sauce.

COSTATA ALLA GRIGLIA AL BURRO DI TARTUFO
Grilled 18oz. Angus Rib Eye topped with an herbed butter truffle sauce served with mashed potatoes and jumbo grilled asparagus.

DESSERT

CHOCOLATE TORTE
Warm chocolate torte with a molten center served with orange pulled sugar and pistachio semi freddo.

CRÉME BRULEE
Made with Bourbon vanilla beans served with a thin “cat’s tongue” cookie.

APPLE STRUDEL
Calvados sautéed apples in a flaky pastry served with butterscotch sauce and vanilla gelato.

CITRUS CHEESECAKE
Creamy individual cheesecake on top of lime graham crust served with whipped lemon curd and seasonal compote.

PADRIMISU
Traditional tiramisu done with the Padri flair.

BISCOTTI and ICE CREAM
An assortment of fresh baked Italian cookies served with vanilla gelato.

COBBLER
Seasonal fruit topped with buttery shortcake.

SPIKED BREAD PUDDING
Warm bread pudding served with Jack Daniel’s crème anglaise.

PADRI DESSERT PLATTER
Tiramisu, Apple Strudel, Chocolate Cake and Cappuccino Creme Brulee.

DESSERT SPECIAL OF THE EVENING

Buon Appetito By Saverio Posarelli, Padri Executive Chef