Branzino Italian Ristorante

Category: Italian

B.Y.O.B.

First Course (choice of one)

Insalata di Cesare
Crisp romaine lettuce with our homemade creamy Caesar dressing & croutons, topped with grated parmigiano reggiano

Insalata di Arugula
Fresh arugula with shaved parmiggiano cheese and tomato vinaigrette

Insalata Rraci
Belgian endive salad with apples, toasted walnuts & crumbled gorgonzola cheese

Griliata di Calamari
Fresh squid grilled to perfection in a balsamic and tomato vinaigrette

Cozze Marinara
Cultivated Prince Edward Island mussels simmered in a fresh tomato garlic sauce

Mozarella Basilica
Buffallo mozarella, roasted peppers, marinated tomatoes and basil

Carpaccio di Tono
Fresh tuna thinly sliced cured with olive oil, lemon and garnished with baby greens and fennel

Second Course (choice of one)

Pansotti
Spinach and Swiss chard filled with ravioli served with a walnut cream sauce

Papardelle al Lepre
Ribbon pasta sautéed with Rabbit meat ragu in red wine and rosemary

Ravioli al Quattro Formaggi
Ravioli filled with ricotta, mozzarella, fontina and parmiggiana cheese in a very light cream sauce

Gnocchi Combo
Homemade potato gnocchi served in a tomato and basil sauce

Risotto con trio Funghi
Arborio rice with sautéed portobello, procini and shitaki mushrooms with truffle oil

Third Course (choice of one)

Stinco di Agnello
Seared lamb shank, braised slowly in garden vegetables and Italian merlot

Osobuco alla Toscano
Veal shank cooked slowly in a Tuscan red wine, porcini mushrooms and served over Arborio rice

Scaloppine Sorrento
Tender veal topped with eggplant, imported prosciutto, fontina cheese in a white wine sauce with fresh herbs

Involtini di Vitello
Veal with smoked Italian ham, mozarella cheese and mushrooms in a Marsala wine sauce

Pollo di Nonna
Free range chicken breast topped with eggplant, vidalia onions in a Maderia wine sauce

Pollo Rollatini
Chicken breast filled with arugula, Romano cheese served with sautéed shitake mushrooms, sun dried tomatoes in a rose wine sauce with a touch of cream

Branzino alla Pugliese
Filetto branzino sautéed in extra virgin olive oil, capers, fresh herbs with garlic and lemon in a white wine sauce

Salmone Dijon
Fresh salmone filet sautéed with shallots, artichoke hearts in a light champagne dijon

Gamberoni alla Spiedo
Grilled jumbo shrimp and scallops on a bed of arugula with chopped tomatoes