Antipasti
Caprese
Mozzarella di buffala, vine tomatoes, fresh basil oil with extra vecchio balsamic
Di La Nonna
Layers of eggplant, roasted red peppers, basil pesto, sun-dried tomato with fresh mozzarella and evoo
Beef Carpaccio
Thin pounded raw beef tenderloin served over baby arugula, parmigiano shavings, basil pesto and white truffle oil
Salad
Bibb
Hydroponic bibb lettuce and forelle pears with prosciutto dolce toscano, ricotta salata, marcona almonds in a white balsamic vinaigrette
Tricolore
Baby arugula, fennel and radicchio with parmigiano in a "shallot-balsamic vinaigrette
Insalata Di Mare
Octopus, shrimp, mussels and conch with diced fresh mango, mint and meyer lemon drops, in a fresh time and limoncello infusion
Soup
Pasta E Fagioli
Simple tuscan cannellini and red bean soup with prosciutto, san marzano tomato and finished with evoo and parmigiano
Veal Tortellini
Fingerling potatoes, julienne of vegetables, truffles, in a chicken broth
Gazpacho
Chilled minted spring pea soup, creme fraiche and topped with crispy shallots
Appetizer
Mushroom Napoleon
Napoleon of mushrooms n a truffle cream and aged balsamico sauce, over baby mix lettuce
Agnolotti
Butternut squash agnolott with sage brown butter topped with amaretti and mozzarella bi buffala
Stuffed Artichokes
Artichoke bottoms stuffed with maryland crab meat in a champagne, dill, mustard and cream sauce
Shrimp Cocktail
Ecuadorian jumbo shrimp, passion fruit and black basil emulsion, radish carpaccio and banana peppers
Soft Egg Yolk Raviolo
Raviolo filled with ricotta, spinach and organic egg yolk, covered with truffle butter
Mussels
PEI mussels in a garlic and leek sauce with fresh tomato and chablis
Pasta
Risotto Nero
Squid inked risotto, with calamari, fresh parsley in a marechiara reduction
Pappardelle Sangiovese
Boar ragu, sangiovese and san marzano tomato, chocolate shavings
Rigatoni Bolognese
Bershire pork shank and veal ragu, with bone marrow, hint of orange and mascarpone
Penne Zingara
Cherry peppers, proscuitto, olives, onion and fresh basil, in a spicy san marzano tomato sauce with romano and parmigiano
Main Course ? Seafood and Fish
Shrimp Pancetta
Pancetta wrapped ecuadorian jumbo shrimp, topped with fresh mozzarella, in a sherry wine and sage sauce
Scallops
U 10 main diver sea scallops, over grilled parsnip, in a marinated granny smith vinaigrette
Caribbean Lobster & Shrimp
8oz brazilian lobster tail and jumbo shrimp, over parsnip puree, fresh parsley, xerez vinegar and garlic shallot sauce
Snapper Da Vinci
Red snapper fillet over roasted corn and cognac risotto, in a rosemary-garlic and sauvignon blanc sauce
Salmon Al Noce
Fillet of atlantic salmon with pine nuts and dijon encrusted, in a chablis, fresh basil, roma tomato and meyer lemon sauce
Meat & Poultry
Veal Rollotini Valpolicella
Rolls of breaded veal scallopini filled with ricotta, parmigiano and spinach, over grilled seasonal tomato, topped with baby arugula and drizzled with roasted beet oil and ripasso
Veal Kristi
Veal scallopini topped with eggplant, prosciutto, fontina and sliced tomato, in a marsala and sage sauce
Pork Chop Toscana
Slow roasted loin pork chop in a cognac and fresh vegetable sauce, with black peppercorn encrusted over fingerling potato puree
Chicken Limone
Organic chicken, homemade boar sausage, broccoli, red pepper, capers and farfalle, in a lemon and pinot grigio sauce
Chicken Valdostano
Stuffed chicken breast with danish fontina, mozzarella, baby spinach in a marsala sage sauce, topped with artichokes
Signature Menu
Pescatore Da Vinci's
Jumbo ecuadorian shrimp, diver sea scallops, fish fillet, 3oz lobster tail and slow cooked calamari, in a saffron and tomato broth with cayenne and roasted garlic crostini
Veal Shank Osso Bucco
Slow braised veal shank in a four wine glaze, over saffron risotto with vegetables
Filet Mignon Medici
8oz filet mignon in a gorgonzola and cognac sauce, topped with prosciutto wrapped asparagus
Fromaggio
Cheese & Cured Meats
Chef's selection of french and italian cheeses, cured meats and fresh fruit with orange blossom honey and tuscan bread
Dessert
Tiramisu
Flavored with amaretto liquor and orange porfumo
Grand Marnier Creme Brulee
With seasonal berries
Ricotta & Mascarpone Cheesecake
With balsamic reduced strawberry
Warm Apple Tart
With cinnamon gelato
Fresh Cold Espresso Zabaglioni
With blueberries
Mango Panna Cotta
With raspberry sauce
Chocolate Painted Fillo Napoleon
With chocolate mousse and warm berries
Sorbetti E Gelatti
Any three: Basil, peach, strawberry, pistachio, cappuccino, tangerine, cinnamon
Appetizer
Portabello Milanese
Breaded portabello mushroom in a tomato, chablis, shallot and basil sauce with lemon drops
Shrimp Cocktail
Ecuadorian jumbo shrimp, passion fruit and black basil emulsion, radish carpaccio and banana peppers
Prosciutto E Melon
Classic prosciutto di parma and honey dew melon, fruit compote
Artichokes
Artichoke bottoms stuffed with maryland crab meat in a champagne, dill and mustard creme sauce
Salad
Baby Mixed Greens and Shrimp
Ecuadorian grilled shrimp, meyer lemon, over baby mixed lettuce in a balsamic vinaigrette topped with pecorino
Grilled Romaine
Grilled hearts of romaine, pan seared atlantic salmon, mushroom medley in a truffle cream sauce with balsamic reduction
Spinach and Chicken
Baby spinach, poached pear, herbed goat cheese, grilled organic chicken breast in a sun-dried tomato vinaigrette
Arugula and Beef
Baby arugula, black-and-blue beef tenderloin, avocado and tomato in a chili vinaigrette
Soup
Pasta E Fagioli
Simple tuscan cannellini and red bean soup with prosciutto, san marzano tomato and finished with evoo and parmigiano
Gazpacho
Chilled minted spring pea soup, creme fraiche and topped with crispy leeks
Main Course ? Pasta
Penne Da Vinci
Penne pasta and homemade sausage, toasted fennel, shitake and portabello, san marzano sauce and parmigiano
Pappardelle Vodka
Pappardelle pasta in a vodka, tomato sauce with a touch of cream, prosciutto and petite peas
Fettuccini Primavera
Fettuccini pasta with baby spinach, diced carrots, zucchini, eggplant and pine nuts, in a white wine and san marzano tomato sauce
Main Course ? Sea
Shrimp Riviera
Ecuadorian shrimp in a roma tomato, mustard, prosciutto and basil reduction, with honey dew melon and fresh mozzarella
Salmon Fornaio
Roasted salmon fillet with a sauvignon blanc cream sauce
Main Course ? Ground
Chicken Paillard
Herbed organic chicken breast grilled, over mushroom sauteed with red garlic
Chicken Sorrentino
Organic chicken breast topped with prosciutto, eggplant and fontina cheese, in a marsala-sage and tomato jus
Chicken Parmigiano
Breaded chicken breast topped with san marzano tomato sauce and fresh mozzarella
Pork Chop Milanese
Parmigiano and semolina encrusted bone in pork chop, topped with baby arugula and fresh tomato in a balsamic vinaigrette
Menu for Da Vinci's Ristorante is provided by findrestaurantmenu.com
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