Fall Menu
ANTIPASTI CALDI E FREDDI
All the flavors of bread, olive oil and the sun
*Tortino di carciofi e porri con pecorino 28
Oven baked strained artichokes and leeks with pecorino, sauteed cherry tomatoes and cauliflower,
capers, spicy anchovies and olives.
*Quaglie del cacciatore 38
Semi deboned quail with roasted herbs and bacon on beans with tomato garlic, rosemary and aged balsamic vinegar.
*Polpette di pollo con salsa di peperoni 32
Chicken breast meatballs with sweet pepper sauce.
*Salsiccia dolce e picante con salsa di pomodorini e cipolla rossa 32
Homemade sweet and spicy Italian sausage with yellow and red cherry tomatoes and sweet red onions.
*Filetto di Manzo al crudo 46
Filet mignon carpaccio with mushrooms, baby kale, shavings of parmigiano cheese, evoo and lemon.
*Frittura di calamari e carciofini 32
Pan fried calamari and artichokes.
*Ostriche in bella vista 42
A dozen oysters on the half shell with salmon caviar.
*Polipo arrosto con Patate bollite 36
Roasted octopus with poached potatoes, capers, black olives, garlic and anchovies’ juice and bottarga.
*Quaglia arrosto con Asparagi e Uova di quaglia 38
Roasted Jumbo Quail with asparagus and quail eggs
LE ZUPPE
*Zuppa di Cappuccio, Porcini e Guanciale di Maiale 24
Winter soup with cabbage porcini mushrooms, pork cheek, laurel and wild fennel.
Zuppa di Legumi e Spinaci 24
Winter soup with legumes and spinach.
Zuppa di pomodoro giallo con Vegetali invernali 24
Yellow tomato soup with winter vegetables (vegetarian)
INSALATISSIME
Salads and vegetables are the protagonists of any food discussion
*Insalata di Salmone calda agli Agrumi 28
Citrus marinated wild salmon lightly seared with braised radicchio and aged balsamic vinegar.
*Insalata di Carciofini arrostiti e marinate 24
Warm artichokes salad with celery, bottarga, evoo and lemon juice.
Insalata di Spinaci, Zucca, Noci e Mozzarella 23
Spinach salad with pumpkin, walnuts, mozzarella evoo and lemon juice.
Insalata di Lattuga romana con Peperoni e melanzane 23
Romaine lettuce, marinated peppers, eggplant, sun dried tomatoes, pecorino cheese, vinegar and evoo.
*Insalata di rinforzo invernale 26
Winter greens, Italian salami with poached duck egg, evoo, lemon and robiola cheese.
LA PASTA
Pasta cannot be left out of any important menu
Spaghettoni con Pomodorini del Piennolo 38
The classic Salerno style spaghettoni with Neapolitan hills cherry tomatoes and basil.
Ravioli San Pietro 39
Ravioli filled with buffalo mozzarella and porcini mushrooms, San Marzano tomato sauce and basil.
*Paccheri della Domenica 39
A traditional Sunday dinner. Rigatoni with sausage, lamb, beef, tomato ragu topped with dry sheep milk ricotta cheese.
*Tagliolini Cacio e Pepe dei 7 Re di Roma 38
Homemade tagliolini pasta with pecorino cheese, black pepper, golden onion, smoked pork cheek and egg yolk.
*Fidanzati con Ragù di Vitello e Parmigiano 39
Intertwined shaped pasta with veal ragu and parmesan cheese.
*Pasta mista della nonna con fagioli 38
Mixed shaped pasta, beans and smoked pork cheek in garlic and evoo.
*Bavette al Peperoncino con Pomodorino giallo del Piennolo, Golfo di Salerno 46
Spicy linguine with clams, mussels, shrimp, parsley, garlic and breadcrumbs.
I RISOTTI
The adaptable risotto speaks many dialects
*Risotto al giallo con Zucca e Salsiccia 38
Risotto with saffron, pumpkin and Italian sausage
Risotto con Radicchio, Fagioli e Taleggio 38
Risotto with radicchio, beans and taleggio cheese.
*Riso Venere con Polipo, Seppie e Pomodoro giallo 46
Black rice risotto with octopus, cattle fish and yellow cherry tomato.
IL POLLO
Chicken is a versatile and delicious part of the Salerno culture
*Suprema di Pollo in Crosta di Parmigiano 48
Chicken Breast seared in Parmesan Crust with Peas and Lemon Juice
*Pollo incazzato 48
Roasted half Chicken and Sausage with Broccoli Rabe, Herbs and Spicy Cherry Peppers
LE CARNI
Beef, veal & lamb are always highly prized & lend themselves to a variety of preparations
*Battute di Vitello all’agro con spinaci 60
Thin veal scaloppini with lemon juice, capers and spinach.
*Nodino di Vitello al forno con Indivia e Radicchio al Pepe rosa MP
Roasted veal chop with endive, radicchio, herbs and pink peppercorn.
*Costata d’Agnello al forno con Cavoletti 60
Oven baked rack of lamb with herbs, mixed peppercorn, brussels sprouts and turnip.
*Costata di Manzo invecchiata arrosto ai tre Pepi con Patate, Cipolle e pomodorini MP
Dry aged ribeye steak roasted with herbs, three different types of peppercorn with roasted potatoes,
onions and marinated cherry tomatoes.
*Veal Ossobuco con Risotto MP
Braised veal shank with risotto alla Milanese.
IL PESCE
Fish makes an increasing appearance in everyday meals
Patate arrosto al Rosmarino e Pepe nero 20
Roasted potatoes with rosmary and black pepper
Broccoli di Rape con Aglio, EVOO and Peperoncino 22
Broccoli rabe with garlic, evoo and hot chili pepper.
Spinaci al forno con Parmigiano e Robiola 22
Oven baked spinach with parmesan and robiola cheese.
Cavolfiori tre colori al Pomodoro e Pecorino 22
Braised three color cauliflower with tomatoes, garlic, oregano and pecorino cheese.
CONTORNI
Side dishes
Patate arrosto al Rosmarino e Pepe nero 20
Roasted potatoes with rosmary and black pepper
Broccoli di Rape con Aglio, EVOO and Peperoncino 22
Broccoli rabe with garlic, evoo and hot chili pepper.
Spinaci al forno con Parmigiano e Robiola 22
Oven baked spinach with parmesan and robiola cheese.
Cavolfiori tre colori al Pomodoro e Pecorino 22
Braised three color cauliflower with tomatoes, garlic, oregano and pecorino cheese.
CHEESE
Formaggi italiani e domestici con Pere, Noci e Miele tartufato
Italian and domestic cheeses with fresh pear, walnuts and truffled honey
ZABAGLIONE HOT OR COLD WITH MIXED BERRIES
HOMEMADE ICE CREAM AND SORBET
* All recipes are prepared with our own Extra Virgin DOP Olive Oil La Fenicia
*Sapori Campani produces all tomatoes used on our menu, exclusively from the region of Naples.
Thank you and Buon Appetito!