Entree Menu
ENTREES
vitello “del chef” 39
a veal dish of scaloppine, sauteed in light egg batter, topped with red bell peppers, prosciutto, and cheese
piccata con funghi 39
scaloppine with mushrooms, capers in butter and lemon sauce
cotoletta alla griglia 48
veal chop cooked simply on the grill
nodino “gran duca’ alba” 49
sauteed veal chop with mushrooms in a creamy brandy sauce
saltimbocca alla romana 39
veal and prosciutto, sage, and white wine
scaloppine milanese 38
lightly breaded veal with lemon
scaloppine parmigiana 39
sauteed veal with plum tomato, glazed with mozzarella and parmesan
filetto al pepe 48
filet steak with green peppercorns, cream liaisoned
fracosta alla sorrentina 46
sauteed new york steak served with shallots, oregano, and olives
bistecca di new york grille’ 45
new york steak marinated and plainly grilled
suprema di pollo vesuvio 37
chicken breast, tomato, fried eggplant, and mozzarella
pollo alla milanese 34
lightly breaded, boneless breast of chicken
pollo allo diavola 48
whole kosher chicken crisply roasted in pan
pollo al carciofi 36
boneless breast of chicken, fresh artichoke hearts, touch of garlic, and wine, served with piero’s italian salad and fresh vegetables pesce
eggplant parmigiana 34
thinly sliced eggplant layered with mozzarella, parmesan, and pomodoro sauce
above served with piero’s italian salad and garden fresh vegetables
PESCE
pesce fresco market price
special nightly selections of fresh fish by the chef, based on availabiliy
scampi “monastero santa chiara” 46
scampi sauteed in garlic, butter, parsley, lemon, and dry vermouth
“la zuppa di pesce” 57
speciality of the house – lobster, clams, mussels, shrimp, scallops, calamari, in light fish broth with a touch of tomato
aragosta alla griglia market price
fresh maine lobster broiled, served with melted butter
aragosta fra diavolo market price
fresh maine lobster broiled, served with piquant tomato sauce
above served with piero’s italian salad and garden fresh vegetables