Via Trenta Osteria & Wine Bar Menu

Parma prosciutto with creamy mozzarella

P.E.I. Mussels, steamed in a tomato, White wine and garlic broth

Grilled octopus, with potato, celery, Cannellini bean, red onion salad

Fresh, Fried Calamari

Sushi grade Tuna Tartar with avocado, Hearts of palm, seaweed, lemon-oil

Thinly sliced raw filet mignon; with Cremini mushrooms, arugula, parmigiano and truffle oil

Romaine, with mustard, caper – anchovy dressing

Arugula, cremini mushrooms, Parmigiano shavings, truffle-vinaigrette

Warm roasted beets, baby spinach, goat cheese, caramelized red onion

Tomato sauce, mozzarella, sausage, onion, and basil

Pecorino, caciocavallo, mozzarella, fontina with wild mushrooms and truffle cream

Tomato, mozzarella, Parma prosciutto, arugula, Parmigiano shavings

Prosciutto di Parma, Bresaola, Speck, Soppressata, Finocchiona, Mortadella

Sautéed cubes of Chicken breast, Basil – pesto sauce & house made mozzarella

cavatelli with broccoli rabe and housemade sausage

With wild mushrooms, in a Truffle–butter sauce

Thin ribbon pasta with traditional meat sauce

Small pasta shells with Italian sausage, sauteed fennel, garlic, oil and pepperoncino

Handmade ravioli, with truffles, ricotta, Parmigiano; in a mascarpone-cream sauce

Flat spaghetti with fresh baby clams, extra-virgin olive oil, garlic - white wine broth

Housemade noodles, smoked salmon, asparagus taleggio -cream sauce

Squid-ink linguini with shrimp, calamari, mussels and manila clams; spicy tomato sauce

Chicken breast Parmesan with spaghetti

Berkshire pork chop; beaded, pan-fried & topped with arugula, tomato & onion salad

Sauteed Veal scaloppine, in a truffle-cream sauce

Braised lamb shank, saffron risotto

Filet Mignon medallions, pan-roasted with brandy-peppercorn sauce

Filet of organic salmon; in a lemon - dill sauce

Fillet of Mediterranean Sea bass; Sauteed with baby artichokes, shallots & white wine

Buffalo mozzarella, roasted beets, wine-ripe tomato & basil

Creamy mozzarella, served over Prosciutto di Parma

Raw filet mignon slices; with arugula, cremini, truffle oil and Parmigiano

Grilled Spanish octopus, arugula salad

Heart-shaped Lobster ravioli; butter and sage sauce

Penne with vodka, smoked prosciutto and tomato - cream sauce

Chicken breast parmigiano with spaghetti

Braised Lamb Shank, over tagliatelle

Filet Mignon Medallions, sautéed with brandy-peppercorn sauce

Sautéed filet of Mediterranean seabass with baby artichokes

Squid-ink linguine w/ half lobster & shrimp; Fra diavolo sauce

Fettuccine with fresh Périgord truffle shavings, in a truffle – butter sauce