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


Pan roasted mussels

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


Coccio di pesce e legumi

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


Causa de Cangrejo

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


Ceviche of the Day (limited availability)

Catch of the day, aji amarillo lime leche de tigre, rocoto and cancha dust (Spicy)



Pasta pomodoro della nonna

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


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


Ravioli ripieni d’aragosta

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


Orechiette con salssicchia

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


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)


Pappardelle con funghi porcini

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


Secondi di Pesce, Pollo e Carne

Paiche Amazone

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


Trucha a la parrilla

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


Lomito de res en costra de Cafe Espresso

Grass Fed Espresso coffee crusted beef tenderloin over a sweet potato puree, sautéed escarole with algarrobina-vincotto sauce


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


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


Salmone in crosta di macadamia

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


Braised Lamb Shank

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




Simply dressed salad of field greens with a citrus vinaigrette


Insalata caprese

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


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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