Il Falco Restaurant Menu

Buffalo mozzarella and tomato.

Creamy mozzarella cheese, with prosciutto, tomato, asparagus, and roasted peppers.

Creamy mozzarella cheese infused in truffle oil and served over baby arugula with truffled balsamic reduction.

An antipasto including chunks of Parmigiano Reggiano and marinated olives for 2.

Baked clams.

Spicy. Jumbo Shrimp sauteed with garlic, shallots, and white wine.

Spicy. Fried calamari served with a side of marinara sauce.

Eggplant rollatini filled with ricotta cheese. Served with spinach.

Home-made meatballs, with tomato sauce, and ricotta cheese.

Mussels with white wine, garlic, and oil.

Egg and spinach soup.

Cannellini beans and pasta soup.

Arugula, radicchio, and endive.

Arugula salad.

Endive salad.

In tomato sauce.

In tomato sauce with mozzarella on top.

Basil pesto, with pinenuts.

Angel hair pasta with fresh mixed vegetables.

Spicy. Angel hair pasta with a spicy tomato sauce and garlic.

Onion, pancetta, and egg.

Meat sauce.

White clam sauce.

Angel hair pasta with seafood sauce and white wine.

Served over a choice of spaghetti, linguine, or penne.

Homemade ravioli filled in with wild porcini mushrooms, in a champagne cream sauce, with black truffle.

Homemade linguine in a lobster pink sauce with lobster meat. A little spicy.

Homemade squid ink linguine with shrimp, scallops, cherry tomatoes, garlic, and olive oil.

Homemade crab and lobster ravioli in a lobster pink sauce.

Home-made flat, wide pasta in a tomato sauce, with basil, mushrooms, and sweet Italian sausage.

Cream sauce with green peas.

Risotto with mixed vegetables.

Risotto with wild porcini mushrooms.

Risotto with clams, mussels, shrimps, scallops, and calamari.

Sauteed mixed seafood and salmon in a marinara sauce. Served with linguine.

Spicy. Jumbo shrimp sauteed with garlic, onions, white wine, and spicy tomato sauce. Served with linguine.

Grilled shrimp with risotto.

Broiled striped bass with aromatic breadcrumbs, served in a white wine sauce with spinach and a jumbo shrimp.

Wild salmon finished with a cream sauce, touch of garlic, cherry tomato, and spinach.

Jumbo shrimps breaded, with tomato sauces and melted mozzarella cheese. Served over spaghetti.

Branzino fillet with clams, mussels, shrimps, calamari, scallops in a tomato sauce with sauteed mushrooms and onions.

Branzino filet served with mixed vegetables in a lobster pink sauce.

Branzino filet with white wine, lemon and capers.

Chicken breast dipped in egg and parmesan cheese, sauteed with white wine and lemon.

Chicken sauteed with garlic, mushrooms, sausage, lemon, and white wine.

Breaded chicken breast with tomato sauce and mozzarella. Served over linguine.

Morsels of chicken and sausage sauteed with wine, garlic, onions, spicy tomato sauce, and vegetables.

Chicken breast dipped in flour and eggs, white wine, lemon, and broccoli rabe.

Veal sauteed in white wine, lemon, butter, and capers. Served with roasted potatoes.

Veal, topped with prosciutto, sauteed in marsala wine, shallots, and sage with spinach.

Sauteed in wine, prosciutto, and Fontina cheese on top with mushrooms. Served with roasted potatoes.

Breaded veal chop with tomato sauce and mozzarella.

Thin breaded veal chop, topped with arugula, tomato, and onions.

Veal chop stuffed with fresh mozzarella, Fontina cheese, and prosciutto, sauteed with wild mushrooms.

Filet of beef sauteed with Barolo wine, shallots, and sage. Served with spinach.

Grilled sirloin steak. Served with roasted potatoes.

Grilled sirloin steak with a Barolo red wine reduction sauce served with spinach.

Vegetarian. Spinach in garlic and olive oil.

Vegetarian. Fried zucchini.

Vegetarian. Roasted potatoes.

Vegetarian. Grilled asparagus.

Baby green peas sauteed with onions, Italian pancetta, and romaine lettuce.

String Beans sauteed with garlic and oil.

Choice of juice.