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Zuppa
del Giorno 8.
Zuppa di Verdure, puréed potatoes, carrots, zucchini and
tomatoes 8.
Calamaretti Fritti, baby calamari, lightly dusted with flour and
fried, served with a spicy tomato sauce 15.
Caprese, sliced fresh burata and roma tomatoes drizzled with an
infused extra virgin olive oil and basil garnish 16.
Carciofini con Gamberi, arugula, Mexican white shrimp, artichoke
hearts, shaved reggiano with a side of lemon dressing 17.
Carpaccio di Manzo, thinly sliced filet mignon tartare, sliced
arugula and parmigiano with a lemon dressing 17.
Frutti di Mare, chilled poached calamari, shrimp, scallops and
diced tomatoes tossed in a lemon dressing 19.
Funghi con Parmigiano, portobello and shitake mushrooms sautéed
in a white wine sauce with sliced reggiano 17.
I N S A L A T E - S A L A D S
Giardino, organic baby mixed greens, diced tomatoes and
julienne carrots tossed in a balsamic dressing 10.
Cesare, sliced chicken breast, focaccia croutons with romaine
greens tossed in a Spanish white anchovy dressing. 19.
Di Mais, mixed baby greens, corn, strawberries and feta
cheese tossed in a balsamic dressing 14.
Bruschetta, panini topped with diced tomato, filet mignon,
mozzarella and arugula in a lemon dressing with shaved reggiano 19.
Farro e Manzo, a plate of baby greens with cherry tomatoes,
feta cheese, farro and strips of beef tenderloin 19.
Caprino, baby field greens, farm goat cheese rolled in
crushed walnuts with oven roasted roma tomatoes 16.
Spinaci, spinach tossed in a balsamic dressing with sliced
mushrooms, julienne tomatoes, candied walnuts and pancetta 16.
Rucola, organic baby arugula and fennel tossed in a lemon
dressing then topped with shaved parmigiano reggiano 15.
Assortita, sliced grilled chicken breast, warm brie, diced
tomatoes and seasonal greens with a grilled panini garnish 19.
P I Z Z E
Pizza del giorno, a.q.
Margherita, fresh tomato sauce, freshly grated mozzarella,
basil and extra virgin olive oil 11.
Bianca, whole milk mozzarella, goat cheese and feta cheese
and sprinkled with sautéed spinach 17.
Vegetariana, mozzarella, eggplant, zucchini, mushroom,
spinach, roasted tomatoes and topped with farm goat cheese 16.
Salsiccia, Italian sausage, whole milk mozzarella, fresh
tomato sauce 17.
Caprino, mozzarella, sun dried tomatoes, caramelized onions,
kalamata olives and feta cheese sprinkled with parsley 17.
Pepperoni, sliced pepperoni, whole milk mozzarella and fresh
tomato sauce 17.
Quattro Stagioni, fresh tomato sauce, imported mozzarella,
prosciutto, artichokes, mushrooms and kalamata olives 18.
Pesto e Pollo, sliced chicken breast, whole milk mozzarella
and pesto sauce 19.
Prosciutto e Arugula, fresh tomato sauce, imported
mozzarella, prosciutto and chopped arugula 19.
P A N I N I - S A N D W I C H E S
Rustico, grilled chicken
breast, asparagus, oven-roasted tomato, with a light basil mayo
dressing 15.
“Club” Classico, oven-roasted turkey, pancetta, arugula, roma
tomato, and rosemary mayo dressing 15.
Bistecca, thinly sliced filet mignon, sliced brie cheese,
spinach and caramelized onions 17.
Vegetariano, oven roasted tomatoes, mushrooms, mozzarella,
grilled eggplant and zucchini 15.
Caprese, sliced burata, roma tomatoes with leaves of basil
and a light pesto spread 15.
with Prosciutto di Parma 17.
P A S T E
Spaghetti con Pomodoro e
Basilico, fresh tomato sauce, basil with a dash of mascarpone
cheese 13.
Penne ai Carciofi, marinated artichokes, sundried tomatoes,
served in a white wine and garlic sauce 19.
Ravioli di Pollo, handmade ravioli filled with chicken and
ricotta cheese in a fresh tomato basil sauce 19.
Ravioli di Zucca, house-made pumpkin ravioli in a browned
butter and sage sauce with amaretto crumbles 18.
Ravioli ai Tre Formaggi, goat, fontina and ricotta ravioli
with porcini mushrooms in a tomato sauce 18.
Tortelli ai Porri, leek and ricotta filled tortellini
prepared in a butter and sage sauce topped with shaved reggiano 18.
Fettuccine alla Pescatora, Mexican white shrimp, Alaskan sea
scallops, tomatoes in an aromatic herb sauce with egg fettuccine 24.
Penne al Salmone, Scottish smoked salmon tossed with penne in
a light tomato cream sauce garnished with sliced arugula 22.
Spaghetti Bolognese, mild marinara, ground filet mignon,
carrots, celery and onions topped with grated parmesean 20.
Penne Salsiccia, sautéed Italian sausage, caramelized onions,
mushroom with a pink sauce 21.
Linguine con Pollo e Pesto, house-made pesto sauce with
sliced sautéed chicken breast over linguine 21.
Ravioli di Aragosta, finely diced lobster, carrots, celery,
onions, and ricotta cheese ravioli tossed in a light pink sauce 19.
Linguine Vongole, manila clams sautéed in white wine with a
hint of garlic and parsley 23.
Pasta del Giorno, a.q.
S E C O N D I - M A I N E N T R E E S
Pollo alla Birra,
sautéed chicken breast folded with prosciutto and fontina. asiago
mashed potatoes and broccoli 23.
Salmone alla Griglia, grilled salmon topped with a fresh
checca sauce served over a bed of sautéed asparagus 25.
Filetto ai Ferri, 8-oz grilled filet mignon, with asiago
mashed potatoes, sautéed asparagus and baby carrots 31.
Pollo Parmigiano, 10-oz chicken breast, breaded, baked then
topped with mozzarella and marinara. potatoes and asparagus 23.
Pollo Marsala, chicken breast sautéed with marsala wine and
mushrooms. mashed potatoes and broccoli 23.
Vitello ai Funghi, seasoned veal escalope, sautéed with
mushrooms in a white wine sauce. asparagus and mashed potatoes 26.
Pesce del Giorno, a.q.
Please advise us of any food allergies.
The staff at the Quattro Caffé
thanks you for your patronage |
