Antipasti e Primi Piatti
TAVOLOZZA DI ANTIPASTI MERIDIONALI
Array of house made southern Italian antipasto
For one 9.95, for two 17.95
CALZONCINI FRITTI 9.95
A trio of mini calzoni stuffed with leeks and mozzarella, beef tenderloin and baccala
PAN ROASTED MUSSELS 9.95
Pan roasted fresh cultivated P.E.I. mussels with Sicilian Marsala and tossed with Italian Bacon and roasted shallots
COCCIO DI PESCE E LEGUMI 12.95
Baby octopus, cuttlefish, clams and chickpeas in a spicy tomato sauce
GAMBERETTI AGLIOLIO CON BROCCOLI DI RABE 10.95
Garlic and oil shrimps over a crostone and broccoli raab
CALABAZA SQUASH SOUP 7.95
Calabaza squash soup topped with crispy Amaretti cookies
Pasta
PASTA POMODORO DELLA NONNA 16.95
Pasta with a San Marzano tomato sauce in the style of our grandmother
FUSILLI AVELLINESI AL CARTOCCIO 19.95
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 22.95
Ravioli of lobster and crab with a mascarpone cherry tomato sauce served with shrimp
RAVIOLI RIPIENI D’ANATRA E LUCUMA 23.85
Housemade Ravioli stuffed with Duck confit and Lucuma fruit in a browned butter sage cream sauce and walnut dust
GNOCCHI DI YUCA AL RAGU’ VERDE STILE SECCO PERUVIANO 22.95
Cassava root gnocchi with a slow braised “Chicha de Jora” green lamb ragu and shaved parmesan
PAPPARDELLE CON FUNGHI PORCINI 19.95
Free form cut pappardelle pasta with wild mushrooms, porcini and white truffle oil
Secondi di Pesce, Pollo e Carne
TONNO CON LA BOMBA PERUVIANA-CALABRESE ORTOPICCANTE 24.95
Pan seared tuna served over braised leeks, and crispy potatoes with a sauce of sweet roasted peppers, capers and “Rocoto” (Spicy)
TROTA ALLA GRIGLIA 24.95
Saffron butter brushed grilled trout served with pallares, yellow Peruvian potatoes and wilted greens
FILETTO DI MANZO IN CROSTA DI CAFE 32.95
Espresso coffee crusted Filet Mignon with a puree of roasted sweet potatoes, sautéed escarole, and Algarrobina-Vincotto sauce
POLLO CON SALSINA DI PRUGNA19.95
Pan roasted baby chicken over a herbed risotto cake and Peruvian Asparagus served with a sauce of drunken plums, roasted shallots and panca chili
COSTOLETTA DI MAIALE CON CANNA DI ZUCCHERO E ROCOTO 29.95
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
CASSERUOLA D’AGNELLO 27.95
Lamb shank and guanciale cassoulet with pallares, papa seca, panca chili sausage and quinoa crust
FILETTO DI TILAPIA 24.95
Pan Seared Tilapia Filet over Braised Lentils, Tacu-Tacu Style, with an oyster mushroom sherry sauce and fried plantain
Insalate
MISTA 7.00
Simply dressed salad of field greens with a lemon vinaigrette
DI ARUGULA 8.95
Baby Arugula, roasted pears, gorgonzola cheese and walnuts with a Vincotto EVOO dressing
Glossary
Taranta is the result of a marriage between the cuisines of Southern Italy and Peru.
| Huacatay |
Peruvian Black mint. |
| Quinoa |
an ancient Inca grain. |
| Rocoto |
a spicy-hot red pepper. |
| Aji Amarillo |
Yellow Peruvian pepper |
| Panca Chili |
medium-hot pepper with a Smokey berry flavor with fruit overtones. |
| Vincotto |
Balsamic alike substance made of Malvasia and Nero Amaro grapes. |
| Pallares |
Giant Peruvian white Lima Beans. |
| Botija Olive |
The most exotic hand picked olive from Peru. |
| Chicha de jora |
Peruvian corn cider. |
| Algarrobina |
Carob syrup from the North of Peru. |
| Tacu-tacu |
a particular way of cooking rice and beans. |
| Pisco |
Peruvian brandy-like liqueur distilled from grapes. |
| Guanciale |
Made from the cheeks of the pig, a delicious bacon-like product that enhances almost any dish |
20% gratuity is added for parties of 6 or more
Corporate cooking classes available
Private function rooms
No menu substitutions
Jose Duarte,Chef Owner
Laura Henry, Chef de cuisine
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