Fratellino Ristorante Menu

White kidney beans, pancetta ham and ditalini pasta.

Romaine lettuce, hearts of palms, sweet corn, tomatoes and avocado with a fancy dressing.

Arugula, radicchio, chopped tomatoes and shaved Parmesan cheese with our house dressing.

Fresh homemade burrata mozzarella with tomatoes, basil and olive oil.

Cooked to perfection Mediterranean octopus marinated in fresh herbs with extra-virgin olive oil, garlic, paprika on a bed of tricolore salad. Great for sharing.

Great for sharing.

Thin slices of eggplant filled with fresh mozzarella, ricotta and roasted peppers baked with fresh tomatoes.

Imported Provolone cheese, pan-seared melted to perfection with extra- virgin olive oil and fresh oregano over a bed of arugula.

Lightly breaded mozzarella with a vodka sauce, mushroom and green peas. Serves two.

Fresh homemade burrata mozzarella served with thin slices of prosciutto di Parma, basil and extra-virgin olive oil. Served with roasted red peppers and tomatoes.

Imported Italian cold cuts, fresh mozzarella, Parmigiano, roasted peppers and fresh tomatoes. Served for two persons.

Pan seared veal medallions served over a fine sauce of porcini, shitake and Portobello mushrooms.

My Father Chef Emilio DiCarlo famous recipe. Our favorite.

Fillet Mignon grilled to your preference with a light gorgonzola cheese sauce.

Homemade ricotta and potato gnocchi with a four cheeses sauce.

Grandma’s Ale recipe; stuffed with ricotta and parmigian cheese and spinach, served with fresh tomatoes and a bechamel sauce.

Family recipe: fresh ground beef in a tomato sauce.

Imported pancetta, shallots, in a light cream sauce and pecorino romano.

Homemade filled with ricotta cheese and pears served with a light cream sauce with figs.

Imported pancetta, shallots, fresh chopped tomatoes, basil and fresh herbs.

Fresh clams in a white or red sauce with roasted garlics, extra-virgin olive oil and parsley.

Grandma’s Ale recipe; ricotta, parmigian and mozzarella cheese with bechamel and meat sauce.

Homemade with fresh imported porcini mushrooms, white truffle oil and Parmigiano.

Pan seared breast of chicken served with a light vodka sauce, green peas, mushrooms and fresh herbs.

Pan seared breast of chicken served with lightly battered eggplant, demi glace sauce and fresh mozzarella cheese.

Lightly battered breast of chicken in a lemon white wine sauce.

Pan seared fresh branzino, Calamatta black olives, capers, shallots and fresh chopped tomatoes.

Fillet of salmon pan seared with pears pouched in a red wine sauce.

Mediterranean mussels, clams, shrimp and calamari.

330ml can

330ml can

750ml bottle