Piccolo Arancio Restaurant menu

Chocolate Covered Strawberries

Cookie Plate

Homemade Ricotta Gelato Parfait

With chocolate sauce, pistachio’s, strawberries and whipped cream

Sicilian Pistachio Creme Brulee

Native Rhubarb Crisp with Vanilla Gelato

Ricotta Canolli

Gelati Del Giorno

Homemade gelati : tahitian vanilla bean, espresso, bittersweet chocolate, chocolate hazelnut crunch & hazelnut praline

Sorbetto

Homemade sorbet of the day

Tiramisu

Espresso and marsala soaked lady fingers, mascarpone zabaglione and cocoa

Creme Brulee

Tahitian vanilla bean creme brulee with fresh berries

Warm Bittersweet Chocolate Cake

Served with hazelnut praline gelato

Baked Fresh Berries

Mixed berries and banana in a marscarpone zabaglione

Warm Chocolate Bread Pudding

Served with a fresh raspberry sauce and tahitian vanilla bean gelato

Profiterol

Pastry puffs filled with espresso gelato drizzled with chocolate sauce

Creme Brulee Dell Giorno

Creme brulee of the day with fresh whipped cream

Formaggio

A selection of cheeses

Soup

Rhode island clam, scallop and fish chowder garnished with fresh chives

Special Salad

Salad of mesclun greens, grilled red onion, dried cranberries and candied walnuts, dressed with a champagne vinaigrette, topped with goat cheese

Chopped Salad

Salad of red leaf, romaine, cucumbers, carrots, tomatoes, toasted almonds, and aged cheddar cheese, tossed with peppercorn and parmigiano vinaigrette

Arugola Salad

Salad of wild arugula, corn and palm hearts with a yuzu japanese mandarin vinaigrette, topped with gouda cheese

Scamorza Ai Ferri

Pan seared aged mozzarella topped with smoked prosciutto and garnished with arugula

Insalata di Beita

Brick oven roasted red beets, granny smith apple, asparagus and gorgonzola over boston bibb, dressed with walnut vinaigrette

Three Tomato Salad

Salad of vine ripe tomatoes, plum tomatoes and sundried tomatoes over arugula dressed with virgin olive oil and balsamic vinegar

Carciofi Romani

Poached baby artichokes roman style, with garlic, virgin olive oil, white wine and parsley

Antipasto Del Giorno

A sampling of oven roasted spicy gulf shrimp, clams casino, mussels rockefeller and marinated vegetables, garnished with mesclun greens

Antipasto Di Carne

Charcuterie of prosciutto di parma, bresaola and sopressata accompanied by romano and parmigiano cheeses, olives, vegetable frittata, and pepper salad

Ostege Crudi

½ dozen well fleet cape cod oysters on the half shell with red onion citrus mignonette

Gnocchi Del Giorno

Homemade yukon gold potato gnocchi with veal meatballs in a tomato garlic sauce, topped with romano cheese

Risotto Del Giorno

Slow cooked risotto with shrimp, razor clams, prosciutto and roasted eggplant cooked in a white wine tomato broth, finished with butter and a touch of parmigiano

Fettuccine al Tartufo

Homemade fettuccine with butter, parmigiano reggiano and shavings of fresh black truffles from molise

Stinco di Maiale

Fork tender pork shank ossobuco or veal cheeks with a red wine sauce, roasted sweet potatoes and sauteed local spinach

Pesce in Padella

Pan seared local line caught fluke filet with lemon caper sauce, grilled asparagus and mashed potatoes

Pesce in Padella

Pan seared cod filet with a sesame soy vinaigrette, sauteed haricots vert and roasted yukon gold potatoes

Bistecca alla Griglia

Grilled black angus rib eye steak with a spicy brown sauce, sauteed julienne vegetables and a sauteed mashed potato cake