Antipasti
Calamari Fritti
Crisped calamari over arugula and fennel.
Antipasto (Per 2)
A selection of imported meats, cheeses, and olives (for 2).
Capesante Saltate in Padella
Pan-seared sea scallops over arugula greens and basil oil.
Gamberoni Gugliati
Grilled jumbo shrimp over mixed greens.
Carciofo Euno
Grilled artichoke stuffed with goat cheese and wrapped in prosciutto.
Dolce Sausage Euno
Sweet homemade sausage over polenta, spinach, mozzarella and gorgonzola cream sauce.
Caprese Homemade
Fresh mozzarella, vine-ripened tomatoes, basil aglio oil.
Spinaci Saltati in Padella
Sauteed spinach with cannellini beans, prosciutto and roasted garlic.
Insalata
Caesere Insalata
Shaved parmesan, anchovy.
Arugula Insalata
Cherry tomatoes, shaved fennel, lemon vinaigrette.
Euno Insalata
Kalamata olives, shaved fennel, tomato, and mixed greens.
Pasta
Pappardelle alla Bolognese
Osso Bucco with homemade pappardelle pasta in a tomato herb sauce.
Linguini al Pomodoro
Linguini fini, plum tomatoes, roasted garlic and basil.
Rigatoni Fatti in Casa
Roasted eggplant, plum tomatoes, topped with fresh mozzarella and caramelized garlic.
Linguini alla Vongole
Littleneck clams, aioli, cherry tomatoes and red and white pepperoncini.
Gnocchi con Funghi
Wild mushroom, Gorgonzola and Parmesan cheeses, finished with truffle oil.
Linguini alla Putanesca
Olives, capers, roasted garlic, anchovies, spicy marinara sauce.
Pappardelle Panna e Prosciutto
Pappardelle pasta in a Parmesan cream sauce topped with prosciutto.
Pesce
Salmone alla Griglia
Fresh Atlantic salmon, fingerling potatoes, asparagus.
Zuppe di Pesce
Mussels, clams, scallops, shrimp, roasted fish, roasted garlic in a tomato broth with basil crostini.
Filetto di Nasello con Littlenecks e Gamberetti
Wild Atlantic hake with Cape Cod littlenecks and shrimp finished in a white wine garlic reduction.
Carni
Osso Bucco di Vitello
Slow-braised veal shank served over risotto Milanese.
Bistecca Euno
New Zealand sirloin, black angus, wild mushroom, risotto, grilled asparagus and white truffle oil.
Pollo ai Quattro Formaggi
Chicken Parmigiano baked with tomato sauce, Fontella, Mozaarella, Parmesan and Romano cheeses.
Vitello ai Quattro Formaggi
Veal with tomato sauce, Fontella, Mozzarella, Parmesan and Romano cheeses.
Scallopine al Limone
Veal with lemon capers, white wine, fingerling potatoes.
Menu for Ristorante Euno is provided by findrestaurantmenu.com
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