|
ANTIPASTI |
FREGULA BELVEDERE
Sardinian cous cous with rock shrimp and
shiitake mushrooms in a light saffron basil broth |
$10.50 |
BRESAOLA STUZZICANTE
imported sun-dried cured beef with
marinated wild mushrooms, arugola & lemon served on toasted
paesano bread |
$11.50 |
TORTINO di GAMBERI
a homemade shrimp cake served on a bed of lobster sauce
and basil pesto |
$11.00 |
PROSCIUTTO e MOZZARELLA CON ABBAMELE
imported prosciutto di Parma & fresh
buffalo mozzarella, atop pane carasau & arugola, finished with
sweet honey |
$12.50 |
VONGOLE e COZZE
sautéed mussels & clams in a light tomato
broth with garlic crostini |
$12.50 |
CALAMARI FRITTI
Tender calamari lightly fried with
Arcodoro’s special breading
|
$11.50 |
CARPACCIO al TONNO con BOTTARGA
Paperthin slices of herb & peppercorn encrusted bluefin
tuna finished with microgreens and a bottarga dressing |
$14.50 |
MOZZARELLA POMODORO e BASILICO
buffalo mozzarella, flown in from Italy,
with fresh tomatoes, basil and extra virgin olive oil
|
$11.50 |
CARPACCIO con MOZZARELLA di
BUFALA
Thinly sliced raw beef tenderloin topped with mixed greens
and fresh buffalo mozzarella, drizzled with extra virgin olive
oil |
$9.50 |
|
Pane Guttiau
Bruschetta or Focaccia al Rosmarino
homemade house breads to accompany your meal
$6.50 |
|
INSALATE |
Arcodoro
mixed field greens with arugola,
radicchio, fresh tomatoes and slivers of grana padano cheese
served with a balsamic vinaigrette |
$6.50 |
di MARE
a refreshing cold seafood salad of shrimp,
mussels, clams, and octopus, lightly tossed with extra-virgin
olive oil & Mediterranean herbs |
$12.50 |
al TONNO
a favorite Tuscan salad of white tuna,
tomatoes, green beans, new potatoes & extra virgin olive oil
|
$ 7.50 |
di FUNGHI
marinated portobello & shiitake
mushrooms with Belgian endive and cherry tomatoes in a white
truffle vinaigrette |
$ 8.00 |
di POLLO
marinated & grilled chicken breast with
assorted greens, topped with sundried tomatoes, capers and a
creamy orange dressing |
$ 8.75 |
PAESANA
Mixed field greens tossed with fresh tomatoes, red onions
and pears topped with goat cheese and a herb vinaigrette |
$ 8.00 |
GRIGLIATA VEGETALE
an assortment of roasted seasonal
vegetables, drizzled with extra virgin olive oil |
$ 8.25 |
|
SPECIALITA DAL FORNO a LEGNA
From our woodburning oven
PIZZE |
VEGETALE
roasted seasonal vegetables and goat
cheese with a fresh tomato sauce |
$11.50 |
BOSCAIOLA
homemade Italian sausage, mushrooms and
roasted red bell peppers with tomato sauce and mozzarella
|
$12.00 |
MARGHERITA
buffalo mozzarella, flown in from Italy,
with tomatoes and fresh basil |
$13.00 |
CONTADINA
grilled chicken, red onions, smoked
mozzarella & sun-dried tomatoes |
$12.50 |
MARE e MONTI
marinated shrimp, mushrooms, artichokes,
tomato & basil with fresh mozzarella |
$13.50 |
GORGONZOLA e PROSCIUTTO CRUDO
imported gorgonzola cheese and
prosciutto parma and buffalo mozzarella |
$14.50 |
GENOVESE
eggplant, basil pesto, arugola and goat
cheese |
$11.50 |
4 STAGIONI
artichoke hearts, forest mushrooms, ham,
black olives and mozzarella with a fresh tomato sauce |
$12.50 |
INTEGRALE
Whole wheat pizza with a zucchini blossom cream sauce
and topped with fresh tomato and buffalo mozzarella |
$12.50 |
|
POLLO al FORNO
half chicken roasted in our woodburning
oven served with rosemary new potatoes
$14.50 |
|
POLLO con VEGETALI GRIGLIATI
Grilled breast of chicken served with
grilled seasonal vegetables drizzled with a pesto dressing
$13.50 |
IMBOSCATA d’ORO
Arcodoro’s award winning ribeye steak,
marinated and grilled in the woodburning oven (10 ounces)
$18.50 |
|
PANINI
sandwiches served on our homemade bread,
accompanied by fresh fruits |
TOSCANO
prosciutto, sopressata, provolone and mixed
greens with a balsamic vinaigrette |
$ 8.50 |
FRESCO
grilled eggplant, fresh mozzarella, tomatoes and olive
oil |
$ 8.00 |
BECCO
sliced turkey breast, fontina, mixed
greens & tomatoes with a whole grain mustard dressing
|
$ 8.50 |
CONTADINO
Grilled chicken with provolone piccante & tomates
served on chiabatta garlic bread |
$ 9.50 |
PORCHETTA
Mortadella with pistachios topped with kalamata olives,
whole grain mustard, grilled onions and asiago cheese |
$ 8.50 |
|
PASTA & RISOTTO |
RISOTTO alle QUAGLIE e FICHI
Vialone nano rice simmered with parmesan and figs, topped
with roasted quail |
$16.50 |
FARFALLE ai 4 FORMAGGI
bowtie pasta with a creamy sauce of
gorgonzola, parmesan, fontina & mozzarella cheeses
|
$11.50 |
SPAGHETTI ai GAMBERI di FIUME
Spaghetti tossed with crawfish meat and cherry
tomatoes, finished with a crab bisque sauce |
$14.50 |
INTEGRALI PRIMAVERA
homemade whole wheat fettuccine with
oven roasted seasonal vegetables and Mediterranean herbs in a
garlic tomato sauce |
$11.50 |
FUSILLI ai DUE SALMONI
Corkscrew pasta sautéed with fresh and smoked salmon,
and green beans in a mascarpone cream |
$13.50 |
GNOCCHI di PATATE e RICOTTA
SALATA
Homemade potato dumplings with fresh tomato sauce and
shavings of fresh ricotta salata |
$12.50 |
RISOTTO ai FRUTTI di MARE
Vialone nano rice simmered with fresh clams, mussels,
shrimp and calamari and a touch of tomato sauce |
$17.50 |
RAVIOLI in SALSA di FUNGHI
handmade ravioli filled with spinach &
ricotta cheese in a wild mushroom sauce
|
$13.50 |
TAGLIERINI VERDI ai PORCINI
Spinach taglierini tossed with imported pancetta in a
cream sauce with porcini mushrooms |
$14.50 |
RIGATONI al RAGU PICCANTE
rigatoni pasta with a homemade sauce
made from choice cuts of veal and beef, flavored with
jalapenos, cilantro & pecorino cheese |
$12.50 |
FETTUCCINE POLLO e MELANZANE
handmade fettuccine pasta tossed with
marinated chicken breast, fresh eggplant and a touch of tomato
|
$14.50 |
PAPPARDELLE al SUGO di CINGHIALE
ribbon pasta with a ragu of wild boar
and Cannonau wine |
$12.50 |
FREGOLOTTA alla SARDA
Fregula Sarda cooked with seasonal vegetables and asparagus
tips, topped with pecorino Sardo and served with pane carasau |
$11.50 |
|
CARNE & PESCE |
TROTA POMODORINI e BOTTARGA
Sautéed boneless trout on a bed of cream spinach,
topped with sundried tomatoes and a sauce of Vermentino and
bottarga |
$17.50 |
POLLO CAMPIDANESE
sautéed chicken breast folded over fresh
ricotta cheese and spinach, with breadcrumbs and aromatic
herbs
|
$17.00 |
MISTO GRIGLIA alle ERBE
combination of grilled lambchop,
homemade Italian sausage and marinated breast of chicken
|
$17.50 |
COSTOLETTE di MAIALE alle NOCI
Pork chop sautéed with fresh sage and served with a
velvety balsamic vinegar and walnut sauce |
$16.50 |
QUAGLIETTE al TARTUFO e GRAPPA
boneless quail sautéed with Italian grappa,
served with creamy polenta and topped with truffle shavings
|
$15.50 |
BOCCONCINI ai FRUTTI di BOSCO
Sautéed chicken tenders with wild mushrooms and berries
in a Vernaccia wine sauce |
$16.00 |
SCALOPPINA GAMBERI e FAVETTE
Medallions of veal sautéed with baby shrimp and fava
beans and topped with fresh tomatoes and basil |
$17.50 |
POLLO alle MANDORLE e SABA
Breast of chicken crusted with almonds, lightly sautéed
atop an saba reduction |
$16.50 |
SALMONE al FINOCCHIETTO
Broiled fillet of Scottish salmon finished with lemon
zest and dill served with grilled fennel |
$18.50 |
