Piccolo Arancio
Tonight’s Specials


~Features from the Bar~


Features From The Bar
Harry’s Bar Bellini ~ White peach puree with sparkling prosecco wine. 9
Dark and stormy ~ Gosling’s dark rum with ginger beer. 8.5
Moscow mule ~ Ginger beer and Russian standard vodka.  8.5
Mediterranean Mule ~ Ginger beer, Figenza fig vodka and lime.  8.5
White peach martini.  10
Guinness draft can  7

~Featured Wines~
14 New Harbor Sauvignon Blanc“New Zealand”Bottle 36 Glass  9
13 Cabrini Malbec Bottle 30 Glass 9
14 Meiomi Pinot Noir Bottle 60 Glass 15
11Serradenari Barolo Bottle 56 Glass 14
13 Lagone “Super Tuscan” Bottle 40 Glass 10
14 Guenoc Pinot Noir Bottle 40 Glass 10



~Appetizers~
Seafood Sampler ~ A sampling of oven roasted spicy gulf shrimp, clams casino,   Maine crab cake   and spicy marinated spicy vegetables, garnished with mesclun greens.  14.5
Assorted Meat platter ~ Charcuterie of Prosciutto di Parma, bresaola and soppressata accompanied by Parmigiano and Romano cheeses, olives, vegetable frittata, and spicy pepper salad. 16
Fiori di Zuccha ~ Beer battered zucchini blossoms stuffed with mozzarella and a touch of Prosciutto.  12
Carciofi alla Romana ~ Poached baby artichokes Roman style with vergin olive oil, garlic, Italian parsley and white wine.  12
Scamorza Ai Ferri ~ Pan seared aged mozzarella topped with smoked Prosciutto and garnished with arugula. 10
Insalata di Bababietola ~ Brick oven roasted red beets, Gala apple, asparagus and gorgonzola over Field greens, dressed with walnut vinaigrette. 10
Special Salad ~ Salad of mesclun greens, grilled red onion, dried cranberries, and candied walnuts, dressed with a champagne vinaigrette, with goat cheese. 9
Chopped Salad ~ Salad of romaine, cucumbers, carrots, tomatoes, toasted almonds, and aged cheddar cheese, tossed with peppercorn and Parmigiano vinaigrette. 9
Arugula Salad ~ Salad of wild arugula, corn, and palm hearts with a yuzu “Japanese mandarin” vinaigrette, topped with Gouda cheese. 9
Soup ~ Ask




~Pasta and Risotto~

Ravioli Del Giorno ~ Homemade short rib ravioli with a brown butter sage sauce and Parmigiano cheese. 23

Linguini É Polpette ~ homemade linguini with beef and veal meatballs in a tomato garlic sauce and Romano cheese. 23 

Gnocchi Del Giorno ~ Homemade potato gnocchi with chicken, wild mushrooms and caramelized onions  tossed with basil pesto and Parmigiano Reggiano. 23 

Risotto Del Giorno ~ slow cooked risotto with shrimp, scallops, roasted peppers, caramelized onions and peas cooked in a white wine saffron broth finished with butter and Parmigiano. 

  24

 

~Entrees~

Grilled 16oz Bone in Rib Eye ~ With red wine horseradish sauce with hand cut fries and sautéed spinach.  35

 

Pan Roasted Striped Bass ~ with mashed potatoes and grilled Asparagus, topped with Dijon mustard aioli.  28

 

Grilled Swordfish Steak ~ Cucumber salad with sautéed mashed potato cake and sautéed julienne vegetables.  28


 

Desserts

 

Ricotta Cannoli ~ filled to order. 9
Cookie Plate ~ Almond cookies, biscotti and chocolate truffles.  9
Pistachio or chocolate chip Gelato.  9
Chocolate covered strawberries. 2.5 each