Il Gradino Menu

Romaine lettuce tossed with Caesar dressing, garnished with croutons and shaved Parmesan cheese.

Thinly sliced raw filet mignon, artichokes, and arugula, typically includes shaved parmesan, dressed with olive oil and lemon.

Tuna tartare with avocado and Alaskan smoked salmon typically includes finely chopped fresh tuna, creamy avocado, and delicately smoked salmon, accented with a light dressing.

Imported bufala mozzarella is paired with fresh tomatoes and roasted peppers, typically dressed with extra virgin olive oil and a touch of basil.

Clams and mussels simmered in a classic marinara sauce, typically featuring a blend of garlic, tomatoes, and herbs.

Daily prepared soup, ingredients and style vary. Please inquire for today's selection.

A medley of mixed greens, sweet corn, cherry tomatoes, string beans, and hearts of palm, topped with crumbled goat cheese.

Hand-crafted ravioli filled with creamy burrata, tender eggplant, and fresh zucchini, served in a vibrant cherry tomato and basil sauce.

Linguine entwined with tender clams, available in white or red sauce options.

Spaghetti pasta tossed in a basil-seasoned tomato sauce, garnished with fresh basil leaves.

Veal medallions sautéed with artichokes and shiitake mushrooms, served in a rich brown butter sauce.

Chicken braised with mushrooms and onions in a savory tomato sauce, typically includes a blend of herbs.

Grilled red snapper, seasoned with fresh herbs and garlic, offering a simple yet aromatic flavor profile.

Cantaloupe melon paired with thinly sliced prosciutto di Parma, showcasing Italy's revered ham.

Thinly sliced raw filet mignon accompanied by artichokes and arugula, topped with shaved Parmesan, typically dressed with olive oil and lemon.

Imported bufala mozzarella, fresh-roasted peppers, and tomatoes, typically dressed with extra virgin olive oil and seasoned with basil.

Mussels and clams, typically prepared with garlic and herbs, served in a classic marinara sauce.

Freshly prepared daily, our zuppa del giorno offers a rotating selection that typically includes a blend of seasonal vegetables and herbs, based on the chef's choice.

Arugula, endive, and radicchio tossed in a light dressing, embodying the vibrant hues of the Italian flag.

A medley of greens, corn, cherry tomatoes, string beans, and hearts of palm, topped with goat cheese, typically dressed with a light vinaigrette.

Housemade ravioli filled with burrata, eggplant, and zucchini, served in a cherry tomato and basil sauce.

Bucatini pasta tossed with a sauce of tomato, cured pork belly, and pecorino cheese, embodying the essence of Amatriciana.

Linguine tossed with a selection of shellfish, typically includes shrimp, mussels, and scallops, simmered in a garlic and white wine sauce.

Spaghetti tossed in a basil-seasoned tomato sauce, typically including garlic and olive oil.

Linguine paired with tender clams, choice of white or red sauce.

Grilled house-butchered veal rack chop, typically served as a robust and tender main dish, highlighting the natural flavors of the veal.

Chicken breast topped with prosciutto, fontina cheese, and asparagus, served in a rich brown butter sauce.

Grilled chicken breast, served with a garnish of arugula and cherry tomatoes, typically includes a light dressing.

Whole baby chicken, marinated in herbs and grilled, typically includes a blend of Italian herbs for a savory finish.