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Zuppa del Giorno
8.
Calamari Fritti, baby calamari, lightly dusted with flour and
fried. served with a spicy tomato sauce 15.
Frutti di Mare, chilled 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 17.
Carciofini con Gamberi, shrimp and artichoke hearts on a bed
of arugula, topped with a white wine lemon dressing 16.
Carpaccio di Manzo, thinly sliced filet mignon tartare topped
with arugula, shaved parmesan and lemon vinaigrette 17.
Caprese, sliced fresh mozzarella and roma tomatoes drizzled
with extra virgin olive oil. basil garnish 15.
I N S A L A T E - S A L A D S
Giardino, mixed baby greens, diced tomatoes and julienne
carrots tossed in a balsamic dressing 10.
Di Mais, mixed baby greens, corn, strawberries and feta
cheese tossed in a balsamic dressing 14.
Farro e Manzo, a plate of baby greens topped with cherry
tomatoes, feta cheese 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, walnuts, mushrooms, pancetta and julienne
tomatoes tossed in a balsamic dressing 16.
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, imported mozzarella, basil
and extra virgin olive oil 11.
Vegetariana, grilled eggplant, zucchini, mushroom, spinach,
roasted tomatoes and topped with farm goat cheese 16.
Quattro Stagioni, fresh tomato sauce, imported mozzarella,
prosciutto, artichokes, mushrooms and black olives 18.
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, rosemary mayo dressing 15.
Bistecca, thinly sliced filet mignon, sliced brie cheese,
spinach and caramelized onions 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 ai Tre Formaggi, goat, fontina and ricotta cheese
ravioli with porcini mushrooms in a tomato sauce 18.
Tortelli ai Porri, tortellini filled with leeks and fresh
ricotta in a browned butter and sage sauce 18.
Fettuccine alla Pescatora, sautéed shrimp & scallops, fresh
tomatoes in an aromatic herb sauce w/egg fettuccine 24.
Penne al Salmone, Scottish smoked salmon in a light tomato
cream sauce garnished with sliced arugula 22.
Linguine Vongole, Manila clams with parsley, white wine and a
hint of garlic 23.
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 23.
Salmone alla Griglia, grilled salmon, topped with checca
sauce and served over a bed of sautéed asparagus 25.
Fileto ai Ferri, 8-oz grilled filet mignon, with asiago
mashed potatoes, sautéed asparagus and baby carrots 31.
Vitello ai Funghi, seasoned veal escalope, sautéed with
mushrooms in a white wine sauce 26.
S P E C
I A L E S
- S P E C
I A L S
B I B I T A
Madame B – Absolut citron, guava nectar, freshly
squeezed lemon juice and triple sec served
in a martini glass rimmed with sugar 10.
A N T I P A S T I
Bruschetta – Toasted foccacia topped with diced Roma
tomatoes, basil, garlic and extra virgin olive oil. 16.
P I Z Z E
Pizza di mare – Pizza topped with shrimp, calamari,
scallops, halibut and salmon sautéed in a marinara sauce 20.
P A S T E
Fettuccine Gamberi e Funghi – Fettuccine tossed with
shrimp and mushrooms sautéed in a sherry wine and cream sauce. 23.
A gratuity of 18% will be added for
parties of 5 or more.
Please advise us of any food allergies.
The staff at the Quattro Caffé
thanks you for your patronage
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