Gluten free or whole wheat pasta for add'l charge. Served with Rosemary potatoes & vegetable of the day. Meat sauce sprinkled with parmesan cheese. Add chicken, shrimp, crab or scallops for dd'l charge. Pancetta, egg yolk, caramelized onions, peas & parmesan cheese in a cream sauce. Shrimp, spinach, tomatoes, garlic, white wine sauce, tossed with Romano cheese. In a pink sauce, tomato sauce with touch of cream. Hot sausage, green peppers and onions in a marinara sauce over rigatoni. Homemade baked lasagna with ground beef and ricotta cheese in a red sauce, served with meatballs and sausage. Shrimp sauteed in a garlic white wine lemon sauce. Homemade fettuccine pasta tossed with Parmesan cheese in a creamy sauce. Homemade cavatelli sauteed with garlic in olive oil, fresh broccoli and tossed with Parmesan cheese. Penne pasta sauteed in pink creamy sauce with prosciutto and Parmesan cheese. Homemade potato dumplings in our tomato sauce with mozzarella cheese. Homemade ricotta cheese ravioli in a traditional tomato sauce.Ĭhopped baby clams, sauteed garlic in white wine or tomato sauce. Whole wheat or gluten free pasta available for add'l charge Topped with spinach, ricotta, mozzarella, sauteed with bacon, caramelized onions in a light marinara sauce, served over burrata ravioli. Your choice of meat sauteed in garlic white wine sauce, spinach and crabmeat, topped with mozzarella cheese. Your choice of meat topped with eggplant, prosciutto and mozzarella cheese, sauteed in plum tomato sauce with fresh basil. Veal will incur an add'l charge.Ĭhopped chicken breast sauteed with sausage, pepperonicini and black olives in a garlic and white wine over rigatoni. Your choice of meat sauteed with prosciutto, spinach and sage, topped with fontina cheese, in a white wine reduction. Tomatoes, Roasted Red Peppers, Olives, Drizzled Truffle Balsamic Glaze. Romaine lettuce tossed with feta cheese, cucumbers, onions, tomatoes, green peppers, black olives and oregano in lemon and oil vinaigrette. Romaine lettuce and crouton, dressed with Parmesan cheese and traditional Caesar dressing. Spring mix, tomatoes, cucumbers, onions and shredded carrots dressed with balsamic vinaigrette. Seasoned fresh clams topped with prosciutto, baked to perfection and drizzled with lemon juice.ĭiced fresh tomatoes, garlic with basil served on crispy Italian bread.Ĭall 26 for daily selection & post choice in Special Instructions Field. Tender calamari fried and served with our tomato sauce.īaked wedges of fresh mozzarella served with light marinara sauce with capers and Parmesan cheese.įresh mussels sauteed with garlic in white wine sauce or our marinara sauce. Lightly breaded slices of eggplant, covered with ricotta cheese, rolled up and baked, served with marinara sauce and Parmesan cheese on top. Stuffed with mozzarella and baked with ricotta. To place an order click the link belowĪvailable: Mon, Wed, Thur 12p - 9p Fri & Sat 12p - 10p Sun 3p - 9p Closed Tues Open between 7am and 3am most days, it’s the ideal pitstop for an espresso and cannolo after a late dinner or a night out.For takeout only. First opened in 1949 by husband and wife Lou and Caterina Polledri, today it’s run by their grandchildren, and still boasts many of its original features, including a red-and-white formica counter. The cichetti are almost better than the primi and secondi (it’s Enzo Cecconi, a former GM of Cipriani, who founded the original restaurant in London in 1978 – hence the Venetian inflection to the menu).Ĭalling Bar Italia a restaurant is a stretch, but this tiny Soho café is a real treasure. Note the bowl of Cecconi-branded matches near the entrance, and the heavy silver cutlery on every table. Granted, the menu pulls inspiration from across Europe rather than limiting itself to Italy – moreish ingredients rather than culinary traditions rule here – but good luck finding better agnolotti in brodo in London.Ĭecconi’s may now be owned by Soho House, but there’s something delightfully old-school about the Mayfair branch, whose green leather seats are still filled with W1 suits brokering deals over chicken paillard at lunchtime. Brawn has evolved significantly since it first opened in 2010 – and under chef Ed Wilson’s ownership, it’s only become more delicious.
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