Da Noi Menu

Baby arugula salad tossed with dried cherries, sliced strawberries, julienned mangos, in a white wine vinegar and honey dressing with crumpled blueberry goat cheese on top.

Mixed field greens salad, sweet corn, tomato, and red onion tossed in a balsamic vinaigrette with strips of skirt steak.

Grilled shrimp over sautéed zucchini, pine nuts and plum tomato.

Field greens, red beets, corn, tomato and dried ricotta.

Beef over arugula in oil and lemon with parmesan.

Grilled and served over field salad.

Sautéed chicken liver in balsamic over field salad.

Hearts of palm, artichoke, mushrooms and endive tossed in oil and lemon with shaved parmesan.

Caesar salad.

Arugula, tossed with sliced strawberries, sliced apples, sliced pears tossed in an olive oil and orange dressing with shaved ricotta salata on top.

Smoked salmon over arugula, hearts of palm, &cherry tomatoes in a oil and vinegar dressing.

Grilled eggplant with smoked mozzarella and tomato.

Cap layered with crabmeat and mozzarella in a barolo red wine reduction sauce.

Fresh mozzarella, roasted peppers and tomatoes.

Eggplant cannelloni filled with ricotta and spinach.

Little neck baked clams.

Homemade open faced fresh burratta cheese with diced avocado tossed in an oil and lemon dressing topped with bacon and fried basil.

Eggplant cannelloni filled with ricotta and spinach.

Meat tortellini with prosciutto and peas in a pink sauce.

With shiitake mushrooms and shrimp in a light red sauce.

Sautéed with ground sweet sausage, prosciutto in a cream.

Homemade pasta rolled and filled with spinach, ricotta and wild mushrooms in a pink sauce with parmesan.

Sautéed with ground sweet sausage, prosciutto in a cream and touch of tomato sauce and topped with diced smoked mozzarella.

With fresh salmon in a pink sauce.

Filled with spinach and cheese in a pink sauce.

Green tortelloni in a four cheese sauce.

With veal meat sauce.

Sautéed with fresh plum tomatoes, baby spinach and shrimp in a garlic and oil sauce.

With white clam sauce.

With eggplant, fresh tomatoes and shaved dry ricotta.

With shiitake mushrooms and shrimp in a light red sauce.

With mixed seafood marinara sauce with cherry tomatoes.

With grilled calamari, shrimp and salmon in a garlic an oil.

Sautéed broccolli di rabe, shrimp garlic and oil.

With dry porcini mushrooms.

Mixed seafood stewed in tomato sauce.

Sautéed with lemon and white wine over spinach.

Shrimp stuffed with fresh crab meat in a lemon and white wine sauce and served with fresh spinach linguine.

Salmon sautéed with onions, capers, black olives and fresh tomatoes.

On the bone, sautéed with rosemary, garlic and wine.

Boneless, sautéed with sun dried tomatoes, peas and portobello mushrooms.

Boneless with shallots, artichokes and mushrooms.

Breast layered with prosciutto, eggplant and fontina.

Chicken liver sautéed with onions.

Boneless, sautéed with roasted peppers, potatoes, sausage and white wine.

Grilled sirloin steak served with roasted potatoes.

Scallopini with shiitake mushrooms, sage, tomatoes and white wine.

Broiled veal chop with fresh sage.

American rack of lamb grilled and seasoned with a parsley vinaigrette and panzella salad.

Thinly pounded veal chop layered with prosciutto and fontina cheese with porcini mushrooms, cream and wine sauce.

Sautéed calve's liver with onions.

Scallopini layered with prosciutto over spinach.

Veal encrusted with parmesan sautéed in lemon and white wine.

Veal chop cutlet topped a sliced ripe vine tomato, arugula and videllia in a balsamic vinaigrette.

Veal cutlet topped with diced plum tomato in an oil and balsamic vinaigrette with melted mozzarella cheese.

Tender broccoli rabe sautéed with garlic, offering a blend of leafy greens and broccoli florets.

Thinly sliced zucchini, coated in a light batter and fried until crisp.

Mixed field greens salad, sweet corn, tomato, and red onion tossed in a balsamic vinaigrette with strips of skirt steak.

Hearts of palm, artichoke, mushrooms and endive tossed in oil and lemon with shaved parmesan.

Goat cheese baked over field greens salad with walnuts.

Grilled shrimp over sautéed zucchini, pine nuts and plum tomato.

Beef over arugula in oil and lemon with parmesan.

Grilled and served over field salad.

Grilled eggplant with smoked mozzarella and tomato.

Caesar salad.

Sliced apples, sliced pears tossed in an olive oil and orange dressing with shaved ricotta salata on top.

Smoked salmon over arugula, hearts of palm, &cherry tomatoes in a oil and vinegar dressing.

Sautéed chicken liver in balsamic over field salad.

Cap layered with crabmeat and mozzarella in a barolo red wine reduction sauce.

Fresh mozzarella, roasted peppers and tomatoes.

Eggplant cannelloni filled with ricotta and spinach.

Homemade open faced fresh burratta cheese with diced avocado tossed in an oil and lemon dressing topped with bacon and fried basil.

Eggplant cannelloni filled with ricotta and spinach.

Little neck baked clams.

Sautéed with ground sweet sausage, prosciutto in a cream.

Meat tortellini with prosciutto and peas in a pink sauce.

Homemade pasta rolled and filled with spinach, ricotta and wild mushrooms in a pink sauce with parmesan.

With mixed seafood marinara sauce with cherry tomatoes.

With grilled calamari, shrimp and salmon in a garlic an oil.

Sautéed broccolli di rabe, shrimp garlic and oil.

With eggplant, fresh tomatoes and shaved dry ricotta.

Filled with spinach and cheese in a pink sauce.

Green tortelloni in a four cheese sauce.

With veal meat sauce.

With white clam sauce.

With fresh salmon in a pink sauce.

Sautéed with fresh plum tomatoes, baby spinach and shrimp in a garlic and oil sauce.

Mixed seafood stewed in tomato sauce.

Sautéed with lemon and white wine over spinach.

Shrimp stuffed with fresh crab meat in a lemon and white wine sauce and served with fresh spinach linguine.

Salmon sautéed with onions, capers, black olives and fresh tomatoes.

On the bone, sautéed with rosemary, garlic and wine.

Boneless, sautéed with sun dried tomatoes, peas and portobello mushrooms.

Boneless with shallots, artichokes and mushrooms.

Breast layered with prosciutto, eggplant and fontina.

Chicken liver sautéed with onions.

Boneless, sautéed with roasted peppers, potatoes, sausage and white wine.

Grilled sirloin steak served with roasted potatoes.

Scallopini with shiitake mushrooms, sage, tomatoes and white wine.

Broiled veal chop with fresh sage.

American rack of lamb grilled and seasoned with a parsley vinaigrette and panzella salad.

Sautéed calve's liver with onions.

Scallopini layered with prosciutto over spinach.

Veal encrusted with parmesan sautéed in lemon and white wine.

Veal chop cutlet topped a sliced ripe vine tomato, arugula and videllia in a balsamic vinaigrette.

Veal cutlet topped with diced plum tomato in an oil and balsamic vinaigrette with melted mozzarella cheese.

Tender broccoli rabe sautéed with garlic and olive oil, offering a simple and nutritious side dish.

Thinly sliced zucchini, coated in a light batter and fried until golden, typically served with a side of marinara sauce.