Dinner A-La-Carte and Prix-Fixe Dinner
PADRE FIGLIO NOW SERVES BOTH WHOLE WHEAT PASTA
AND RICE PASTA FOR NO-GLUTEN DIETS
APPETIZERS
Caprese – 14
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 – 13
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 – 10
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 – 22
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 – 22
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
Chilean Sea Bass Oreganata or in Cartoccio – 33
Oreganata or poached in parchment with fresh vegetable medley
Yellowfin Tuna, sushi – grade – 32
Seared or blackened, the rarer the better, over a balsamic reduction
Norwegian King Wild Salmon -30
Grilled or saut�ed in wine, lemon and capers
Fillet of Sole Mediterranea – 30
Stuffed Lemon Sole with crabmeat and spinach in a grappa, saffron & fava bean sauce
Imported European Fish of Day – M/P
Jumbo Shrimp Any Style – 33
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 ai Quattro Funghi- 30
Tender veal with four types of European mushrooms in porto sauce –
Veal Scaloppine Martino- 28
Dipped in parmigiano, topped with baby artichokes and asparagus in wine, lemon & herbs
Chicken al Forno – 22
Grilled over garlic mash potato in wine and rosemary sauce
Chicken A Piacere- any style – 23
Parmigiana, Francese, Marsala, etc..
Chicken and Beef Giambotta- 27* *Filet mignon, chicken, sausage, potato, pepper and onion in sherry wine sauce –
Served with potato & vegetable of the day
FROM OUR GRILL
N.Y. Strip of Piemontese Beef- grass – fed Italian steer
For 1 – 42
For 2 – 84
For 3 – 126
Filet Mignon with Portobello al balsamico
8 oz. – 35
12 oz. – 42
Porterhouse of Piemontese Beef FOR TWO
40 oz. – 88
Fiorentina- Italian steer, T-Bone cut
20 oz. – 43
*Rib Eye of Piemontese Beef- Boneless, Italian steer *
For 1 – 42
For 2 – 84
Skirt Steak of Piemontese Italian Beef – 33
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 – 42
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 – 7
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 Cheesecake
Homemade Panna Cotta
Chocolate Mousse Cake
Macedonia (fresh fruit salad)
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