|
V i l l a B e r u l i a R i s t o r a n t e |
FIRST COURSES | ||
| Soup of the Day | 7.50 | |
|
Minestrone Giardiniera: Hearty tomato broth with chopped vegetables & maccheroncini pasta | 8.00 | |
. . . . . . . . . . . | ||
INSALATE | ||
|
Spring Salad: Mixed Mesculin greens with walnuts & shaved Asiago cheese, lemon vinaigrette | 9.00 | |
|
Baby spinach salad: With bacon, mushrooms and olive oil | 11.00 | |
|
Antipasto di Funghi: Stuffed Mushrooms served on a bed of Arugula, radicchio, and endive in a vinaigrette sauce | 13.00 | |
|
Cold Seafood Salad: Octopus, calamari, shrimp & olives with a balsamic vinaigrette | 15.00 | |
| Smoked Trout | 14.00 | |
| Classic Cesar Salad | 11.00 | |
| Hearts of Palm Salad | 12.00 | |
. . . . . . . . . . . | ||
ANTIPASTI | ||
HOT | ||
| ........... | ||
|
Steamed New Zealand Mussels: Bianco or Marinara | 12.00 | |
|
Fresh Calamari: Fried or grilled | 14.00 | |
|
Clams: Baked Origanata or Casino style | 12.00 | |
| Eggplant Rolatini | 10.00 | |
| ........... | ||
COLD | ||
|
Mozzarella Caprese: Fresh mozzarella with sliced tomatoes, roasted red peppers & fresh basil | 13.00 | |
|
“Dalma” Antipasto: Chef's selection of homemade cured meats & cheeses from the Dalmatian Coast | 14.00 | |
| Oysters in the Half Shell | 13.00 | |
| Prosciutto e Melone | 12.00 | |
. . . . . . . . . . . | ||
PASTA (All Available as Appetizers) | ||
|
Agnoloti: Spinach crescents stuffed with mascarpone cheese & puree of artichoke hearts, tomato basil or vodka sauce | 19.00 | |
|
Pappardelle al Ragù di Capriolo: Papardelle with venison ragout | 26.00 | |
|
Farfalle i Scampi: Semolina Bowties with shrimp, spinach in a light tomato broth, topped with truffle oil | 24.00 | |
| Orrechiette with sweet Italian Sausage & broccoli rabe | 20.00 | |
| Canelloni | 21.00 | |
| Traditional Spaghetti & Meatballs | 20.00 | |
|
Strukli: Handmade raviolis filled with goat’s milk ricotta, salt cod, pine nuts & raisins, roasted garlic beurre fondue | 20.00 | |
| Risotto of the Day: | MKT | |
. . . . . . . . . . . | ||
CARNI | ||
| Broiled Double Cut King Veal Chop: Our Signature Dish | MKT | |
|
Prime 21-day aged New York Strip Steak: Plain-grilled or pepper-crusted - your choice | 34.00 | |
| Lamb Shank | 26.00 | |
|
Black Angus Filet Mignon: Brandy peppercorn sauce or Gorgonzola crusted | 35.00 | |
|
Scallopini Solano: Thinly sliced veal topped with proscuitto red peppers, fontina cheese & seasonal vegetables | 24.00 | |
|
Pork Chops alla Pizzaiola: Pork chops are seared in a hot skillet, served with a spicy, herby tomato sauce | 24.00 | |
|
Veal Scallopini Any Style: Marsala, Picatta or Parmigiana | 24.00 | |
|
Cevapcici: Mixed Grilled Croatian Sausages served with red onion, Ajvar & pita bread | 22.00 | |
|
Pasticada: Traditional Dalmatian Coast Beef Stew served with homemade gnocchi | 25.00 | |
. . . . . . . . . . . | ||
PESCE | ||
|
Monk Fish: Sautéed in lemon & white wine or marinara sauce | 26.00 | |
|
Spigola al Marichiaro: Mediterranean sea bass sautéed with garlic, plum tomatoes, herbs & extra virgin olive oil | 25.00 | |
|
Salmone Atlantico: Filet of wild Atlantic salmon grilled or roasted with either, a tomato broth or mustard dill sauce | 23.00 | |
|
Seafood Buzara: Traditional Dalmatian Coast stew | 27.00 | |
|
Shrimps Any Style: Scampi, Francese or Parmigiana | 25.00 | |
. . . . . . . . . . . | ||
POLLO | ||
|
Pollo Berulia: Breast of chicken sautéed with white wine, wild mushrooms & artichoke hearts, topped with Parma Ham & mozzarella | 20.00 | |
|
Pollo a la Maria: Grilled chicken paillard style topped with a panzanella salad | 18.00 | |
|
Pollo Rustico: Country style chicken, diced and pan roasted with garlic, onions, peppers, & mushrooms | 18.00 | |
| Pollo Fiorentina: | 21.00 | |
| Pollo Any Style: Marsala, Picatta, or Parmigiana | 20.00 | |
. . . . . . . . . . . | ||
SIDE DISHES | ||
| Sautéed broccoli, garlic & olive oil | 8.00 | |
| Sautéed broccoli rabe, garlic & olive oil | 10.00 | |
| Ragout of leeks, mushrooms & white beans | 8.00 | |
| Side pasta (capelini, penne, rigatoni) | 8.00 | |