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ANTIPASTI

Sa Fregula kin Asellas (a traditional Sardinian clam soup)..................................................................................................................... 12.50

Sardinian cous cous with baby clams in a saffron broth

Mozzarella Pomodoro.............................................................................................................................................................................................. 14.50

buffalo mozzarella, flown in from Italy, with fresh tomatoes and basil

Terrina di Fegato d’Oca al Capretto e Fichi....................................................................................................................................................... 24.50

homemade terrine of foie gras, black truffles and goat aspic served with seasonal figs

Insalata di Aragosta con Sedano e Bottarga...................................................................................................................................................... 22.50

medallions of Maine lobster served with a celery, fennel and microgreen salad, shaved fresh Bottarga and a lemon chive dressing

Calamari Fritti.............................................................................................................................................................................................................. 14.50

tender calamari, lightly fried with Arcodoro’s special breading

“Panadeddas” di Cinghiale al Piccante............................................................................................................................................................. 14.50

a traditional Sardinian fried ravioli filled with wild boar and pecorino Sardo in sauce of

caramelized jalapenos, Miele Amaro and orange citrus

Carpaccio di Branzino e Bottarga di Cabras..................................................................................................................................................... 16.50

thinly sliced fillet of Mediterranean seabass marinated with saffron, served with arugola, teardrop tomatoes, cannellini beans &

shavings of bottarga, finished with an organic orange extra virgin olive oil

Gelatina di Maialetto al Finocchio e Senape.................................................................................................................................................... 13.50

an aspic of roasted suckling pig served with a fresh fennel and arugola salad topped with a grain mustard & pear dressing

Calamaretti Saltati al Mirto con Fregula Estiva................................................................................................................................................ 16.50

baby calamari sautéed with mirto leaves and candied tomatoes, served with a chilled fregula estiva

Crudo di Salmone e Tonno all’Arancio.............................................................................................................................................................. 16.50

marinated Scottish salmon and yellow fin tuna carpaccio, served with red Belgian endive and orange cilantro dressing

Carpaccio di Manzo al Tartufo e Portobello..................................................................................................................................................... 15.00

paperthin slices of raw beef filet mignon topped with arugola, a confit of portobellos and black truffle shavings

Vongole e Cozze al Vermentino di Gallura...................................................................................................................................................... 14.50

steamed mussels & clams sautéed with a light garlic-tomato broth and a touch of Arcodoro’s signature Vermentino

Bresaola al Radicchio e Mozzarella..................................................................................................................................................................... 14.50

imported cured beef topped with radicchio marinated in red wine vinegar, fresh buffalo mozzarella imported from Italy

and drizzled with Fruttato extra virgin olive oil

Zuppetta di Aragosta con Raviolini al Granchio............................................................................................................................................. 11.50

a delicate saffron lobster broth served with mini homemade ravioli filled with lump crab meat and fresh tarragon

INSALATE

Arcodoro......................................................................... 7.50

a medley of radicchio, arugola, Belgian endive, tomatoes

& slivers of parmesan

Ortobene ....................................................................... 9.00

a medley of arugola leaves, Williams pears, aged ricotta Sarda and walnuts drizzled with organic DOP extra virgin olive oil

Marchese....................................................................... 8.50

arugola, wild mushrooms, grana cheese & truffle oil

Riviera............................................................................. 13.50

mixed field greens, frisse, cherry tomatoes, and caramelized

diver sea scallops in a fig infused balsamic vinegar

Pane Guttiau ~ Bruschetta ~ Focaccia al Rosmarino – homemade house breads to accompany your meal………6.50

PASTA & RISOTTO

Ravioli Arcodoro 23.50

The recipient of the international title “Ultimate” Ravioli

jumbo handmade ravioli stuffed with scallops and shrimp with Mosto di Carignano finished with a velvety seafood reduction

Linguini Su Barchile.............................................................. 21.50

linguini with fresh clams, skinless tomatoes & Sardinian bottarga

Risotto al Nero con Scampi al Timo................................. 22.50

Carnaroli rice simmered with squid ink, cuttlefish,

baked scampi and thyme

Taglierini ai Frutti di Mare.................................................... 19.50

taglierini pasta with fresh clams, mussels, shrimp &

calamari in a tomato sauce

Agnelotti Dorati......................................................................... 24.00

homemade pasta stuffed with buffalo ricotta and black truffles,

finished with a sauce of foie gras and Passito di Giogantinu

Spaghetti Ostriche Bottarga ................................................. 21.50

spaghetti sautéed with oysters and white wine, finished with
shaved bottarga and scallions

Risotto agli Asparagi Bianchi e Fegato d’Oca................. 26.00

Carnaroli rice simmered with white asparagus finished

with parmesan and sautéed fresh foie gras

Gnocchetti Sardi al Cinghiale............................................... 19.50

Sardinian teardrop pasta with a wild boar ragu

Risotto kin Busecca...................................................................... 19.50

Carnaroli rice simmered with tripe and a zesty tomato sauce

Ballerini alla Carbonara Tartufata.......................................... 24.50

homemade saffron spaghetti with a creamy egg sauce,

pancetta and summer black truffles

Malloreddus ai Sapori di Orosei............................................... 19.50

traditional Sardinian teardrop pasta with a stew of baby

octopus and branzino, finished with bottarga

Fettuccine Integrali al Pollo....................................................... 18.50

whole wheat fettucini with grilled chicken, roasted

vegetables & tomato sauce

Gulurgiones de Casu Canne al Vento..................................... 19.50

half moon pasta stuffed with mild imported cheeses

with veal and tomato sauce

Maccarrones de Puntzu............................................................... 18.50

handmade semolina dumplings with a ragu of braised baby lamb

Paella di Fregula Sarda (minimum 2 people).............................. 32.50

paella, Sardinian style, simmered with saffron lobster stock & a

medley of scampi, shrimp, mussels, clams, calamari and sea bream fillet

CARNE & PESCE

Scaloppina al Mosto d’Uva................................................................................................................................................................................ 24.50

tender medallions of veal pan seared and served with sautéed sea scallops in a thyme and Mosto d’Uva sauce

Ossobuco del Fattore............................................................................................................................................................................................ 34.00

veal shank braised in a Cannonau wine reduction, served with risotto milanese

Costolette d’Agnello alle Mandorle................................................................................................................................................................ 32.00

broiled chops of domestic lamb in an almond crust, finished with a reduction of abbamele and balsamic
vinegar

Salmone Arrostito alla Citronella.................................................................................................................................................................... 26.00

fillet of Scottish salmon roasted in the woodburning oven with lemongrass and topped with a white
asparagus sauce,

served with sautéed Belgian endive and roasted zucchini

Trancio di Platessa ai Carciofi ......................................................................................................................................................................... 24.50

bone in flounder fillet marinated with rosemary and roasted in the woodburning oven,

topped with bottarga and lemon infused extra virgin olive oil and served with sautéed artichoke bottoms and
fregula

Filetto di Maiale ai Fichi...................................................................................................................................................................................... 28.50

roasted pork tenderloin served on a bed of green lentils finished with figs caramelized in saba

Lombo di Coniglio alla Buttera......................................................................................................................................................................... 29.50

a loin of fresh rabbit stuffed with porcini mushrooms and prosciutto, topped with a truffle infused
Vermentino sauce and served with roasted polenta and a stew of green cabbage,

Pollo Caramellato alla Saba e Rosmarino..................................................................................................................................................... 23.50

roasted bone-in chicken breast, caramelized with saba, rosemary, and lime juice,

accompanied by fregula with pecorino & portobello

Capesante e Gamberoni Pungenti.................................................................................................................................................................. 34.50

jumbo shrimp marinated with bottarga, wrapped in fresh pasta and lightly fried, served with panseared
scallops, and accompanied by a fregula tortino, finished with a spicy orange, ginger, cilantro and honey sauce

Bistecca alla Fiorentina (ask your server for availability)............................................................................................................................ ..market

Black Angus porterhouse steak, cooked in the woodburning oven with rosemary and roasted garlic

Costata d’Oro 36.00

Arcodoro offers an aged Black Angus ribeye steak with a unique garlic marinade, grilled in our woodburning oven,

and served with homemade mashed potatoes and arugola salad

~ A taste of Sardinia ~

Dal Forno a Legna

specialties from Arcodoro’s woodburning oven

PIZZE

Vegetale....................................................................................................................................... 12.00

roasted seasonal vegetables, fresh tomatoes and goat cheese

Smeraldina.................................................................................................................................. 13.50

manilla clams & fava beans with white onions, sliced garlic and extra virgin olive
oil, finished with a sprinkling of grated bottarga

Boscaiola...................................................................................................................................... 12.50

homemade Italian sausage, mushrooms, roasted red bell peppers, tomato sauce &
mozzarella

Margherita................................................................................................................................... 14.00

buffalo mozzarella, flown in from Italy, with tomatoes and fresh basil

Contadina.................................................................................................................................... 13.00

grilled chicken, red onions, smoked mozzarella and sundried tomatoes

Mare & Monti............................................................................................................................. 14.00

marinated shrimp, mushrooms, artichoke hearts with mozzarella, tomatoes and basil

Profumi Sardi............................................................................................................................. 13.50

roasted eggplant mousse sprinkled with goat cheese, topped with slivers of Pecorino
Sardo, finished with a drizzling of bitter honey

Pesce al Sale market price

(ask your server for availability)

whole fish encrusted in rock salt and cooked in the woodburning oven, filleted tableside

Pollo ai Ferri al Limone 21.50

grilled breast of chicken, marinated in lemon and accompanied by countryside polenta

Pollo Arrosto 21.00

half chicken roasted in our woodburning oven with aromatic herbs

Costata d’Oro 36.00

Arcodoro offers an aged Black Angus ribeye steak with a unique garlic marinade, grilled in our woodburning oven,

and served with homemade mashed potatoes and arugola salad

~ A taste of Sardinia ~

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