Dinner Menu
Fall 2007
Appetizers
Calamari Fritto
A plateful of calamari lightly dusted with seasoned flour then flash fried.
Served with marinara sauce and pesto aioli.
$9Bruschetta Gambretto
Melted mozzarella crostini topped with marinated tomato, basil and garlic
finished with diced grilled shrimp.
$8Milito con Brodo
Mussels sautéed in olive oil, butter and garlic; opened with a white wine and seafood broth then garnished with diced tomato and fresh basil. Served with warm sourdough bread
. $12Gamberetto Grigliato
Jumbo shrimp, marinated and grilled, served with a tangy tomato pesto.
$10
Salads
Caesar Grigliato
Split hearts of romaine, brushed with olive oil and grilled.
Served with seasoned croutons, fresh Romano and a tangy Caesar dressing. $8
Pera con Bavaglino lattuga
Fresh bib lettuce tossed with balsamic vinaigrette, topped with slices of fresh pear, candied walnuts, and chevre cheese.
$9Insalata Di Gorganzola
Spring mix of greens tossed with balsamic reduction and extra virgin olive oil topped with gorgonzola cheese crumbles, tomato, cucumber and red onion. $7
Pasta
Marsala di Pollo
Chicken breast sautéed with mushroom, onion, garlic, and Marsala wine; served over Chianti
rigatalli pasta and wilted spinach.
$17Picatta Carne di Vitello
Veal Scaloppini sautéed with onion, garlic, artichokes, and capers in a white wine sauce;
served aside a bed of capellini pesto pasta.
$21Bolognese
Tangy Italian sausage tossed in a creamy marinara set atop al dente penne pasta.
$15Gambretto con Capellini
Six marinated and grilled jumbo shrimp atop capellini tossed in sun-dried tomato pesto cream sauce. $22
Nicademis di Cappesante
Seared prosciutto wrapped scallops sit atop a bed of linguine tossed in a delicate sauce of
oven roasted tomato and wilted spinach.
$23Fettuccini di Pesce
Pan seared shrimp, scallops and crab meat tossed with Alfredo sauce and fettuccini noodles.
Topped with tomato and fresh basil.
$22
Entrees
Dritta de Manzo
Grilled tips of beef tenderloin with gorgonzola cream sauce set around sun-dried
tomato and mushroom risotto.
$26Braciola di Maiale
A thick cut center loin bone-in pork chop grilled with balsamic reduction served atop horseradish mashed potatoes with grilled apples. $23
Cannelloni de Pollo
Chicken, spinach and pancetta stuffed crepes, smothered in Alfredo sauce and lightly browned; topped with fresh tomato and basil.
$16Osso Bucco
Braised veal shanks and vegetables in a hearty white wine sauce.
Served with roasted garlic mashed potatoes.
$19Branzino con Gnocchi
Pan-seared Chilean sea bass atop an accompaniment of handmade gnocchi finished in thyme brown butter as well as oven-roasted tomatoes and wilted spinach.
$27Halibut Grigliato
Grilled halibut served with fire-roasted potatoes, zucchini, squash, bell peppers and onion.
Finished with basil and roasted garlic infused olive oil.
$22
Bread available upon request----$1.50
Copyright © 2007 Blake Pickett, River’s Edge, A Tuscan Grille. All rights reserved.