Dinner Menu

Antipasti e Primi Piatti

Tavolloza di antipasti meridionali

Array of house made southern Italian antipasto

For one 16 For two 22

Calzoncini fritti

A trio of mini calzoni stuffed with leeks and mozzarella, beef tenderloin and baccala

14

Pan roasted mussels

Pan roasted fresh cultivated P.E.I. mussels with Sicilian Marsala and tossed with Pancetta Abruzzese and Balsamic roasted shallots

15

Coccio di pesce e legumi

Baby octopus, cuttlefish, clams and chickpeas in a spicy tomato sauce

15

Causa de Cangrejo

Fresh Crab Meat, yelow Peruvian potatoes, avocado, botija olives and Aji Amarillo aioli

15

Anticucho de Carne

Panca Pepper marinated beef, purple Peruvian potato, Huacatay Aji amarillo

15

Pasta

Pasta pomodoro della nonna

Pasta with a San Marzano tomato sauce in the style of our grandmother

19

Fusilli Avellinesi al cartoccio

Artisan made fusilli from Campania, baked in parchment paper with a sauce of onions, pancetta Abruzzese, roasted tomatoes and smoked sweet peppers

24

Ravioli ripieni d’aragosta

Maine lobster and crab ravioli with a mascarpone cherry tomato sauce served with white Gulf Shrimp

27

Orechiette con salssicchia

Orecchiette pasta with aji Amarillo spicy Abruzzese sausage, broccoli raab, cherry tomatoes.

24

Gnocchi di yucca con ragu verde stilo seco Peruviano

Cassava root gnocchi with a slow braised “Chicha de Jora” green lamb ragu and shaved parmesan (Spicy)

26

Pappardelle con funghi porcini

Free form cut pappardelle pasta with wild mushrooms, porcini and white truffle oil

26

Secondi di Pesce, Pollo e Carne

Paiche Amazone

Peruvian Amazone Paiche, ask your server for today’s preparation

33

Trucha a la parrilla

Saffron butter brushed grilled trout served with pallares, yellow Peruvian potatoes and wilted greens

28

Filet en costra de Cafe Espresso

Del Terruño Grass Fed Espresso coffee crusted filet mignon over a sweet potato puree, sautéed escarole with algarrobina-vincotto sauce

39

Petto di pollo

Pan roasted all natural chicken breast stuffed with mozzarella cheese and spinach, botija olive compound butter, crispy polenta and slow roasted tomatoes

29

Costoleta di maiale con canna di zucchero e rocoto

Brined double cut pork chop with a sugar cane – rocoto pepper glaze served with a yucca piatella and a sauté of giant Peruvian Corn, spinach and caramelized onions

37

Salmone in crosta di macadamia

Macadamia crusted Atlantic salmon fillet over a herbed risotto cake, Peruvian Asparagus and a Pisco-Sicilian Blood orange sauce

30

Braised Lamb Shank

Panca Pepper braised Lamb Shank, mushroom quinoa “quinotto” watercress salad

32

Insalate

Mista

Simply dressed salad of field greens with a citrus vinaigrette

9

Insalata caprese

Fresh housemade mozzarella, vine ripe tomatoes, EVOO, vincotto and Basil

12

As a part of our continuing effort to become more eco-friendly we support sustainable seafood, grass fed, all natural antibiotic-hormone free beef, all natural poultry, humanely raised veal, and local produce when possible. We are also promoting the importance of traceability and the relationship we build with our producers in order to provide our guest with enough information about the products we serve. Please visit tarantagreen.com to learn about our research and work towards sustainability. “Sustainability is a process, not a simple change”.

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