Pomodoro - Menu completo

maplebrook farms burrata with toasted pine nuts ames farm honey thyme and extra virgin olive oil

chefs selection of cured italian meats with pickled vegetables

with sushi grade ahi tuna capers cured olives preserved lemon and extra virgin olive oil

crispy risotto fritters served with wild mushrooms and truffled cream sauce

spicy italian sausage and foraged mushrooms with tomato and mozzarella

with baby whole leaves white anchovy and crispy bread crumbs

tender leaves with shaved parmesan and prosciutto di parma

grilled marinated eggplant pomodoro sauce basil and mozzarella.

with sweet pea mint and pecorino romano risotto and red wine reduction

baked in classic pomodoro sauce with pesto and sauteed greens

a grilled sirloin steak served with rosemary roasted fingerling potatoes and broccoli rabe pesto

with goat cheese toasted pine nuts and cranberries in a white balsamic vinaigrette

local seafood medley of mussels calamari fish and shrimp poached in a rich tomato broth with roasted peppers and spicy vinegar pepper bruschetta

sauteed apples and parsnips in a sweet potato puree finished with cinnamon cream

fried calamari with roasted garlic aioli and pomodoro sauce

with broccoli rabe garlic extra virgin olive oil and pecorino romano

ragu of veal pork and beef with sweet tomato and cream

roasted cauliflower fennel and squash with garlic cream and parmesan

oven baked pasta with italian cheese garlic cream sauce crispy oyster mushrooms and herbed bread crumbs

with goat cheese cherry tomatoes fresh thyme and garlic

rich broth with roasted chicken and vegetable

native clams tossed with linguine in either red or white sauce

grilled chicken prosciutto roasted tomato and fontina cheese.

stuffed with pancetta savory bread crumbs and served with root vegetables and pomegranate sauce

housemade and served with braised short rib ragu and shaved pecorino romano cheese

with white wine fennel grape tomatoes fresh herbs and garlic toasted crostini

braised sweetbreads grilled artichoke lemon capers and white wine

romaine hearts with a creamy caesar dressing shaved parmesan

with sauteed beet greens and classic puttanesca

a savory broth of shrimp clams and mussels a hint of tomato clams and fennel

tuscan beans toasted garlic and braised greens.

with hillman farm goat cheese micro greens and aged raspberry balsamic vinegar

brined and herb rubbed pork loin with celery root apple chutney and cider reduction

slow cooked pork with vinegar peppers and creamy gorgonzola cheese.

with wild mushrooms and mascarpone cheese risotto topped with crispy shallots