| Davide Ristorante |
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| Menu |
| Antipasti |
| Stuzzico Italiano - Prosciutto, salamino, asiago cheese, bocconcini of fresh mozzarella, marinated mushrooms, roasted peppers, and olives | | $10 |
| Carpaccio alla Salsa di Olive Nere - Thin slices of raw beef filet topped with capers, shaved parmesan, and a drizzle of black olive sauce | | $9 |
| Fagottini ai Funghi di Bosco - Puff pastry filled with wild mushrooms and fontina cheese in a Marsala wine sauce | | $9 |
| Calamaretti All'aceto Balsamico - Grilled Loligo squid in a Balsamic vinegar sauce with capers and diced tomatoes served over greens | | $9 |
| Gamberi al Basilico con Crostino Caprese - Sauteed shrimp with tomato and fresh mozzarella crostini in a basil butter sauce | | $12 |
| Minestra del Giorno - Soup of the day | | ~ |
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| I Primi |
| Fettuccine Ai Quattro Formaggi - Fettucine with asparagus, julienned proscuitto, and a four cheese sauce | | $15 |
| Gnocchi Al Pomodoro e Basilico - Potato gnocchi tossed in a plum tomato basil sauce | | $14 |
| Taglionini del Buongustaio - Thin pasta ribbons with sea scallops, spinach, tomatoes, garlic and olive oil | | $16 |
| Ravioli alla Casalinga - Saffron pasta filled with butternut squash, spinach, gorgonzola and stracchino cheese, served in a roasted tomato butter sauce | | $14 |
| Fusilli al Pestorosso con Gamberetti - Handmade fusilli tossed with shrimp and a sundried tomato pesto sauce | | $16 |
| Risotto ai Crostacei di Mare - Seafood risotto with clams, shrimp, scallops and leeks | | $17 |
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| I Secondi |
| Aragosta Fantasia - Lobster special of the day | | Mkt. Price |
| Salmone al Finocchio Dragoncello - Grilled salmon filet in a tarragon lemon wine sauce with sauteed fennel and shrimp | | $22 |
| Nodini di Vitello alla Salvia - Roasted porthouse veal chop with wild mushrooms in a sage wine sauce | | $28 |
| Carré D'Agnello al Forno - Oven roasted rack of lamb in a rosemary grain mustard sauce | | $26 |
| Anitra Alla Salsa di Ciliege - Pan roasted duck breast in a port wine thyme sauce with brandied cherries | | $21 |
| Filetto Di Manzo al Timo - Pan seared filet of beef tenderloin served with sautéed portobello mushrooms in a Madeira thyme sauce | | $23 |
| Scaloppine ai Capperi e Limone - Sauteed medallions of veal in a light lemon white wine sauce with capers | | $21 |
| Pollastrino Aromatico con Carciofi - Roasted semi boneless baby chicken with lemon braised artichokes and aromatic herbs | | $18 |
| Bistecca alla Fiorentina - Grilled Black Angus T-bone steak, seasoned with garlic and fine herbs | | $25 |
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| Contorni |
| Rapini al Forno - Broccoli rabe oven roasted with garlic chips and extra virgin olive oil | | $5 |
| Asparagi alla Mandorla - Asparagus sauteed with shallot butter and toasted almonds | | $6 |
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| Insalate |
| Verde Mista - Assorted greens tossed in a balsaic vinaigrette | | $5 |
| Caesar Salad for Two | | $14 |
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| On Wednesdays, Executive Chef Franco will feature his famous traditional Ossobucco Alla Milanese
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