Buona Via Ristorante menu

Daily Fish Specials

Coffee

Hot Tea

Espresso

Cappuccino

Assorted Dessert Cart Selection

Bruschetta di Pomodoro Fresca

Grilled tuscan bread topped with marinated fresh tomato, basil and garlic

Mozzarella di Buffala Fritta

Breaded buffalo mozzarella cheese, lightly fried and complemented with sauteed spinach in a fresh tomato basil sauce

Mozzarella Caprese

Sliced buffalo mozzarella with plum tomatoes and fire - roasted red peppers, drizzled with extra virgin olive oil and basil

Frutta e Formaggi Freschi

Assorted fresh fruit and cheese plate

Calamari Fritti

Flour coated fried calamari with a spicy marinara on the side

Antipasto Italiano

Imported italian meats, italian cheeses and assorted grilled marinated vegetables

Portobello e Mozzarella di Buffala al Forno

Baked portobello mushroom with buffalo mozzarella, topped with baby greens, tomatoes, aged balsamic vinegar and truffle oil

Salmone Affumicato

Thinly sliced smoked salmon, chive creme fraiche and salmon caviar

Classic Caesar

Crisp romaine, parmesan croutons in a classic Caesar dressing

Insalata Mista

Mixed greens served with sliced tomatoes, olives and a light balsamic vinegar dressing

lnsalata Di Patsy

Fresh Romaine lettuce tossed with gorgonzola cheese, pine nuts, dried cranberries and a ranch dressing

Grilled Chicken Caesar Salad

Insalata Di Bosco

Fresh mixed greens tossed with a balsamic vinaigrette and topped with fresh berries and brie cheese

Insalata di Mare

Assorted shellfish marinated in lemon olive oil served over greens

Insalata Tricolore

Endive, radicchio and arugola tossed with lemon olive oil, shaved parmesan and topped with grilled jumbo shrimp (3)

Insalata Bistecca

Mixed greens topped with sliced black angus steak, roasted peppers and shaved parmesan, dressed with balsamic vinaigrette

Ravioli di Spinaci

Ricotta and spinach stuffed ravioli served in a tomato and basil sauce

Rigatoni con Melanzane Gratinata

Baked rigatoni pasta tossed with roasted eggplant, ricotta cheese and buffalo mozzarella

Penne Bolognese

Pencil point pasta with ground veal, pork and beef, simmered in a san marzano tomato and wine

Orrechiette alla Amatriciana

Ear-shaped pasta with pancetta, onions and garlic in a San Marzano tomato sauce

Fettuccine Alfredo con Folio

Fettuccine pasta in an alfredo sauce with chicken

Linguini Frutti di Mare

Linguini sauteed with prince edward mussels, little neck clams, tiger shrimp and fresh calamari, simmered in garlic and marinara sauce

Capellini Granchio

Angel hair pasta Folded into a lightly spicy sauce of jumbo lump crabmeat, san marzano tomatoes and white wine

Gnocchi di Patate

Potato gnocchi, prosciutto di parma, porcini mushrooms and sun-dried tomatoes in truffle and grana padana sauce

Ravioli D’ Aragosta

Lobster-filled black ravioli served in a blush sauce with a touch of cognac

Risotto Funghi con Olio di Tartufo

Italian arborio rice folded into sauteed exotic and domestic mushrooms and finished with a touch of marsala and alba white truffle oil

Farfalle alla Vodka

Bowtie pasta with smoked salmon and red onion in a vodka cream sauce

Pollo con Pepperonata

Sauteed boneless chicken breast topped with marinated fire-roasted red peppers and mozzarella cheese in a barolo wine sauce

Polio con funghi

Boneless breast of chicken sauteed with mushrooms in a barolo wine sauce

Polio Parmiggiana

Boneless breast of chicken lightly pan fried and topped with tomato sauce and melted provolone cheese served with a side of penne pasta in a tomato sauce

Vitello con Funghi Porcini

Veal medallions sauteed with porcini mushrooms, shallots and fresh sage in a white wine sauce, drizzled with white truffle oil

Vitello con Gamberoni

Sauteed veal medallions with shrimp and sun-dried tomatoes in a white wine and garlic sauce

Bistecca ai Ferri

Sirloin steak served with grilled Portobello mushrooms

filletto di Manzo Rosmarino

Petite fillet grilled and topped with a Barolo wine and rosemary sauce