Michael Anthony's Cucina Italiana Menu

Sliced tomatoes, fresh mozzarella, roasted red peppers, basil infused extra virgin olive oil and balsamic glaze

Duck prosciutto, marinated apricots, burrata, toasted walnuts and arugua tossed in olive oil and finished with aged balsamic and infused cranberries

Red beet salad with balsamic vinegar, extra virgin olive oil and fresh mint, garnished with red onion, sliced oranges and arugula and topped with goat cheese

Artisan blend lettuce, red wine poached pear, whipped gorgonzola and mascarpone, pine nuts and balsamic vinaigrette

Hearts of romaine with classic Caesar dressing, Parmigiano frico, cracked black pepper and anchovies

Thinly sliced raw Wagyu beef dressed with arugula, aioli and shaved Parmigiano*

Baby calamari sauteed with white wine, spicy fresh tomato sauce and capers

Arugula with strawberries, sliced almonds and balsamic glaze with lemon-whipped ricotta

Pickled shrimp with cannellini beans, tomatoes, Taggiasca olives, arugula and feta cheese with a red wine vinaigrette

Raviolo of duck confit, ricotta, Parmigiano cheese, egg yolk and wild mushrooms with a brown butter sauce

Grilled octopus served chilled with a romesco sauce of sundried tomatoes, roasted red peppers and toasted almonds, served with salsa verde, marinated fresh tomatoes, cucumbers and red onion

Seasonal soup of the day

House made potato gnocchi with ground sausage and mushrooms in a Gorgonzola cream sauce

Shrimp sauteed in white wine, garlic, fresh cherry tomatoes, arugula and a touch of butter with house made spaghetti

House made pasta shells sauteed with pancetta, peas and a Parmigiano cream sauce, garnished with toasted pine nuts and pesto

House made cannelloni filled with crab and lobster meat, shrimp and scallops with a sauce of saffron sherry cream

House made veal ravioli topped with a black truffle cream sauce

Pinwheels of lasagna bolognese baked with pomodoro sauce and mozzarella cheese, garnished with pesto and balsamic glaze

Roasted pork loin stuffed with braised pork belly, fennel and shallots, served with whipped potatoes and citrus-infused grilled asparagus and a wild mushroom demi-glace

Scaloppine of veal tenderloin pan seared with Italian sausage, roasted red peppers, wild mushrooms, onions, peppadew peppers, red wine vinegar and a touch of demi-glace over spaghetti

Veal tenderloin rolled with prosciutto, fontina cheese and Italian sausage, sauteed with white wine, demi-glace and a touch of fresh tomato

Filet topped with foie gras, served with a twice-baked potato, broccoli rabe and green peppercorn sauce

Shrimp and scallops over toasted gnocchi with peas, pancetta and roasted red peppers, served with a lemon beurre blanc and balsamic glaze

Daily selection of fresh fish MARKET PRICE

Hot soft centered chocolate soufflé cake served with vanilla gelato

Tuscan vanilla cream pudding served with fresh seasonal fruit

Vanilla gelato drowned with espresso, chocolate sauce, Kahlua and whipped cream

Homemade Italian crème puffs filled with vanilla cream, served with raspberry coulis and chocolate drizzle

A sampling of our signature desserts. Tiramisu, Panna Cotta and Profiterole

Selection of gelatos and sorbets made locally by Pino Gelato