Dinner A-La-Carte AND Steakhouse Menu

PADRE FIGLIO NOW SERVES BOTH WHOLE WHEAT PASTA
AND RICE PASTA FOR NO-GLUTEN DIETS

APPETIZERS

Caprese – 16
Bufala mozzarella, tomato & basil

Carpaccio of Smoked Salmon – 15
Home smoked, served over baby arugula with capers, onions and tomato

Clams baked Oregonata or Casino – 15
Eight Littleneck clams baked with breadcrumbs or pancetta

Polpettine Napoletane – 12
Veal & beef meatballs in casserole with fresh tomato sauce

Crab Cake – 20
Jumbo lump crabmeat served over fresh tomato & lobster sauce

Calamari Fritti – 15
Tender pan-fried calamari served with mild, medium or spicy red sauce

Jumbo Shrimp Cocktail – 21
Ecuadorian, white, under-7 shrimps served with lemon & cocktail sauce

Crespelle Napoletane – 14
Stuffed baby eggplant with ricotta di bufala, baked in fresh tomato sauce

Asparagi e Carciofini – 12
Jumbo asparagus and baby artichokes with roasted sweet pepper in balsamic vinagrette

SOUP AND SALAD

Lobster Bisque – 10

Soup of Day – 10

House Garden – 10
Organic greens with cucumber and tomatoes

Tricolore with Caprino or Parmigiano – 11
Endive, radicchio and arugula served with choice of goat cheese or parmigiano

Traditional Caesar – 10
Crisp romaine with garlic croutons and parmigiano (for two – 16)-

PASTA

Linguine alle Vongole – 22
With white or red clam sauce

Rigatoni alla Norma – 21
With fresh tomato, baby eggplant & shavings of ricotta salata

Penne alla Vodka1 – 21
With Grilled Chicken or Smoked Salmon add $5

Pappardelle Bolognese – 24
In Northern Italian meat Sauce

Spaghetti ai Frutti di Mare – 35
With shrimp, scallops, clams, mussels and calamari in white or red sauce

Homemade Lobster Ravioli – 25
Half-moon shaped pasta filled with fresh lobster in tomato & cream sauce

Homemade Gnocchi Napoletani – 25
Bufala ricotta & milk dumplings in fresh tomato & bufala mozzarella sauce

Homemade Pasta with Fresh Lobster – M/P
Fresh pasta, made daily with lobster in mild, medium or spicy fra diavolo sauce

SEAFOOD- CHOICE AWARD WINNER- BEST SEAFOOD RESTAURANT NYC- OPEN TABLE DINERS 2012

Chilean Sea Bass Oreganata or in Cartoccio – 37
Oreganata or poached in parchment with fresh vegetable medley

Yellowfin Tuna, sushi – grade – 37
Seared or blackened, the rarer the better, over a balsamic reduction

Norwegian King Wild Salmon -35
Grilled or sauteed in wine, lemon and capers

Sogliola alla Mugnaia o Francese – 33
Fillet of lemon Sole in meuniere (lemon & butter) or francese (dipped in egg-batter, wine, lemon & herbs)

Imported European Fish of Day – M/P

Jumbo Shrimp Any Style – 38
Francese, Parmigiana, Scampi, Fra Diavolo, Oreganata or Grilled

Live Main Lobsters – M/P
2 to 4 lbs
(Shelled tableside for your convenience)

VEAL AND CHICKEN

Veal Scaloppine a piacere- 32
Tender veal in your choice of Francese, Piccata, Marsala or Pizzaiola sauce-

Veal Parmigiana- 33
Served with side of Penne or Spaghetti in fresh tomato & basil sauce

Veal Scaloppine Martino- 33
Dipped in parmigiano, topped with baby artichokes and asparagus in wine, lemon & herbs

Chicken al Forno – 26
Grilled over garlic mash potato in wine and rosemary sauce

Chicken A Piacere- any style – 26
Francese, Marsala, Piccata or Pizzaiola

Chicken Parmigiana- $28
Served with side of Penne or Spaghetti in fresh tomato & basil sauce

Chicken and Beef Giambotta- 30
Filet mignon, chicken, sausage, potato, pepper and onion in sherry wine sauce –

Served with potato & vegetable of the day

STEAKHOUSE MENUFROM OUR GRILL ALL BEEF IS USDA PRIME

*N.Y. Strip of PRIME Beef- *
For 1 – 45

Filet Mignon 8 oz. – 39
12 oz. – 45

Porterhouse FOR TWO
40 oz. – 95

Fiorentina- Bone-on Sirloin
20 oz. – 47

*Rib Eye *
For 1 – 45

Skirt Steak – 39

Rib Eye Stone FOR ONE- 45
Horseradish sauce

Chateau Briand FOR TWO- 95
Filet Mignon (22 ounces with roasted potato & grilled asparagus)

Rack of Colorado Lamb- Herb-crusted – 45

Veal Chop- Thick cut, plume de voux, from the rib – 45

Mixed Grill- Italian Sausage, Rack of Lamb & Filet Mignon – 47

EXOTIC MEATS

Rack of New Zealand Venison- in green peppercorn & cognac – M/P

Rack of Canadian Wild Boar- in limoncello reduction – M/P

Filet Mignon of Buffalo- in porto reduction – M/P

Filet Mignon of Ostrich- grilled over grilled zucchini & asparagus – M/P

SIDES

Asparagus- steamed or sauteed in garlic & oil or gratineed – 10

Broccoli Rabe- steamed or sauteed in garlic & oil – 10

Spinach or String Beans- steamed or sauteed in garlic & oil – 8

Baked Idaho Potato- served with butter, sour cream and chives – 8

Steak Fries – 8

Potato Croquettes- with prosciutto and mozzarella – 10

Garlic Mash Potato – 8

Sauteed Onions, Mushrooms and Peppers – 12*

All the meats are served a la carte, unless otherwise specified

BUON APPETITO AND ENJOY!!

Executive Chef: Alberto Argudo
Your Hosts: Antonio and Mario Cerra