Dinner A-La-Carte, Steakhouse Menu and Prix-Fixe Dinner

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

APPETIZERS

Caprese – 15
Bufala mozzarella, tomato & basil

Carpaccio of Smoked Salmon – 14
Home smoked, served over baby arugula with capers, onions and tomato

Clams baked Oregonata or Casino – 14
Eight Littleneck clams baked with breadcrumbs or pancetta

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

Crab Cake – 19
Jumbo lump crabmeat served over fresh tomato & lobster sauce

Calamari Fritti – 14
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 – 13
Stuffed baby eggplant with ricotta di bufala, baked in fresh tomato sauce

Asparagi e Carciofini – 11
Jumbo asparagus and baby artichokes with roasted sweet pepper in balsamic vinagrette

SOUP AND SALAD

Lobster Bisque – 10

Soup of Day – 9

House Garden – 9
Organic greens with cucumber and tomatoes

Tricolore with Caprino or Parmigiano – 10
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 – 23
With white or red clam sauce

Rigatoni alla Norma – 18
With fresh tomato, baby eggplant & shavings of ricotta salata

Penne alla Vodka1 – 18
With Grilled Chicken or Smoked Salmon add $5

Pappardelle Bolognese – 23
In Northern Italian meat Sauce

Spaghetti ai Frutti di Mare – 30
With shrimp, scallops, clams, mussels and calamari in white or red sauce

Homemade Lobster Ravioli – 22
Half-moon shaped pasta filled with fresh lobster in tomato & cream sauce

Homemade Gnocchi Napoletani – 23
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 – 33
Oreganata or poached in parchment with fresh vegetable medley

Yellowfin Tuna, sushi – grade – 33
Seared or blackened, the rarer the better, over a balsamic reduction

Norwegian King Wild Salmon -32
Grilled or sauteed in wine, lemon and capers

Sogliola alla Mugnaia o Francese – 30
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 – 35
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- 30
Tender veal in your choice of Francese, Piccata, Marsala or Pizzaiola sauce-

Veal Parmigiana- 32
Served with side of Penne or Spaghetti in fresh tomato & basil sauce

Veal Scaloppine Martino- 32
Dipped in parmigiano, topped with baby artichokes and asparagus in wine, lemon & herbs

Chicken al Forno – 25
Grilled over garlic mash potato in wine and rosemary sauce

Chicken A Piacere- any style – 25
Francese, Marsala, Piccata or Pizzaiola

Chicken Parmigiana- $27
Served with side of Penne or Spaghetti in fresh tomato & basil sauce

Chicken and Beef Giambotta- 28
Filet mignon, chicken, sausage, potato, pepper and onion in sherry wine sauce –

Served with potato & vegetable of the day

STEAKHOUSE MENU – FROM OUR GRILL ALL BEEF IS USDA PRIME

*N.Y. Strip of PRIME Beef- *
For 1 – 42
For 2 – 84
For 3 – 126

Filet Mignon with Portobello al balsamico 8 oz. – 35
12 oz. – 42

Porterhouse FOR TWO
40 oz. – 88

Fiorentina- T-Bone cut
20 oz. – 43

*Rib Eye *
For 1 – 43
For 2 – 86

Skirt Steak – 35

Rib Eye Stone FOR ONE- 45
Horseradish sauce

Rib Eye Stone FOR TWO- 90
Horseradish sauce

Chateau Briand FOR TWO- 89
Filet Mignon (22 ounces with roasted potato & grilled asparagus

Chateau Briand FOR THREE- 134
Filet Mignon (33 ounces with roast potato & grilled asparagus)

Rack of Colorado Lamb- Herb-crusted – 43

Veal Chop- Thick cut, plume de voux, from the rib – 43

Mixed Grill- Italian Sausage, Rack of Lamb & Filet Mignon – 43

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 – 9

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

Baked Idaho Potato- served with butter, sour cream and chives – 7

Steak Fries – 7

Potato Croquettes- with prosciutto and mozzarella – 8

Garlic Mash Potato – 7

Sauteed Onions, Mushrooms and Peppers – 10*

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

  • PRICE-FIXE DINNER** $39
  • AVAILABLE ALL NIGHT, ON REQUEST**

APPETIZER

Lobster Bisque or Soup of day
Tricolore Salad with goat cheese
Caesar Salad
Baked Littleneck Clams oreganata
Panfried Calamari
Penne alla Vodka
Rigatoni Amatriciana

MAIN COURSES

Homemade Lobster Ravioli in pink sauce
Homemade Ravioli 4 Funghi in pureed white truffle sauce
Homemade Smoked Salmon Ravioli in champagne, dill & smoked salmon sauce
Homemade Bufala Ricotta & Spinach Ravioli in fresh tomato and zucchini sauce
Linguine in White or Red Clam Sauce

Atalantic wild Salmon grilled or sauteed
Filet of Lemon Sole meuniere or francese

Chicken Scarpa with or without sweet Italian sausages in wine, garlic & herbs sauce
Chicken Grana- dipped in parmigiano and sauteed in lemon sauce
Chicken Rosmarino- grilled & sliced over garlic mash potato in rosemary sauce

Grilled Skirt Steak of Piemontese Italian Beef

DESSERT

Homemade Tiramisu’
New York Vanilla Cheesecake
Homemade Creme Caramel (Flan)
Chocolate Mousse Cake
Gelati (Chocolate, Vanilla or Hazelnut)
Sorbetti (Lemon, Mango, Blood Orange or Peach)

THIS MENU IS SERVED MONDAY THROUGH SATURDAY ALL NIGHT ON REQUEST
THIS MENU IS NOT AVAILABLE FOR PRIVATE PARTIES OR EVENTS
THIS MENU NOT AVAILABLE FOR PARTIES OF EIGHT OR MORE NO PROMOTIONAL DISCOUNT OF ANY TYPE ON THIS MENU
Executive Chef: Alberto Argudo
Your hosts: Antonio & Mario Cerra