Primavera Ristorante menu

Zuppa del Giorno

Soup of the day

Insalate Primavera

Fresh mixed spring greens and vine ripe tomatoes, served with a light Italian balsamic vinaigrette

Insalata Caesar

A primavera specialty

Insalata Rustica

Fresh mixed spring greens, vine ripe tomatoes, pinenuts, dried cranberries and candied walnuts, served with a dijon vinaigrette

Insalate Caprese

Sliced hot house tomatoes, fresh mozzarella cheese, basil, red onion drizzled with extra-virgin olive oil

Insalata di Spinaci

Baby spinach leaves, grilled mushrooms, crisp pancetta dressed with a light gorgonzola balsamic vinaigrette

Finocchi e Tarocchi

Shaved fennel, orange segments, dried cranberries and shaved locatelli romano cheese with a light lemon vinaigrette dressing

Insalate Caprese with Prosciutto

Creme Brulee

A classic favorite

Fresh Berries

Fresh berries over vanilla bean gelato

Tiramissu

Chocolate Decadence

Chocolate creme burlee hidden between chocolate cake layers, smothered with caramel, milk chocolate whipped cream and crushed chocolate almond pralines

Toasted Macadamia Caramel Cheesecake

Rich and creamy cheesecake covered with homemade caramel topped with a thick layer of whipped cream. All on a macadamia shortbread cookie crust

Apple Walnut Custard Torte

Fresh granny smith apple folded into a sweet cream and topped with walnuts and brown sugar. Baked in a homemade flaky crust

Italian Gelato

Chocolate cappuccino crunch, spumoni, vanilla bean

Sorbetto

Strawberry, key lime, pinneaple

Fresh Berries Topped with Chambord

Funghi Ripieni

Mushrooms stuffed with veal, prosciutto and fontina cheese with wine and herbs

Bruschetta

Crostini topped with our traditional extra-virgin olive oil, freshly diced tomatoes, garlic, basil and mozzarella cheese

Calamari Fritti

Deep fried calamari served with a marinara sauce

Bagna Caoda Primavera

Grilled eggplant, roasted red peppers, un-dried tomatoes, montrachet and granna padana cheese with our bagna caoda sauce. A piemonte specialty

Roasted Peppers Piemontese

Roasted peppers with anchovies, marinated in garlic and olive oil

Calamari Luciana

Sauteed in garlic, butter, tomatoes and herbs

Carpaccio al Granna Padana

Thinly sliced seared beef served with granna padana parmesan cheese, capers, oregano, and extra-virgin olive oil

Scampi alla Griglia

Scampi wrapped with pancetta and dressed with a white wine and paprika reduction sauce

Vongole Bordelaise

Steamed clams with a garlic, olive oil, white wine and fresh herb broth

Tortelloni Verdi con Panna e Funghi Porcini

Tortelloni stuffed with spinach, ricotta cheese and herbs, served with a porcini mushroom and tomato cream sauce

Spaghetti alla Carbonara

Spaghetti with pancetta and peas in a parmesan cream sauce with a touch of black pepper

Penne alla Puttanesca

Fresh tomatoes, capers, kalamata olives, and a touch of anchovies

Quattro Formagio Risotto

Arborio rice with a rich combination of four traditinal imported cheeses

Fettuccine al Limone

Fettuccine with red onion, hot peppers, shrimp sauteed in extra-virgin olive oil and lemon, spinkled with locatelli romano cheese

Penne Regate Meditteraneo

Penne pasta with baby artichoke hearts, sun-dried tomatoes and diced shrimp sauteed with olive oil, shallots, fresh herbs, garlic and a touch of white wine

Linguine alla Vongole

Linguine with clams in a red or white broth

Fettuccine Adriatico

Fettuccine with fresh tomatoes, garlic, basil, shrimp and scallops

Risotto con Aragosta

Arborio rice with hearty pieces of lobster in a traditional tuscan broth

Pollo Campagnola

Grilled breast of chicken topped with sun-dried tomatoes, goat cheese, kalamata olives dressed with a balsamic vinaigrette sauce, served over sauteed spinach

Pollo Parmigiano con Melanzane

Lightly breaded chicken baked with eggplant, mozzarella cheese and our traditional marinara sauce

Pollo Piccantina al Limone

Lightly breaded chicken sauteed in butter, capers, mushrooms, lemon and white wine

Pollo alla Valdostana

Baked breast of chicken stuffed with prosciutto, cream cheese and porcini mushrooms topped with fontina cheese

Vitello Parmigiana con Melanzane

Lightly breaded veal topped with eggplant, mozzarella cheese and a marinara sauce

Vitello Scaloppine al Marsala

Veal sauteed with fresh mushrooms and marsala wine

Vitello Piccatina al Limone

Veal sauteed in butter, capers, mushrooms, lemon and white wine

Osso Buco Milanese

A large braised veal shank served over your choice of pasta or risotto. A primavera speciality

Filetto Mignon con Salsa di Funghi

Brandt prime filet cut with the chef's wild mushrooms and cognac sauce. Served with a balsamic glazed onion

Lombata alla Griglia

A grilled brandt prime bone-in Rib eye, served with a barolo wine, gorgonzola, and peppercorn sauce. Served with a balsamic glazed onion

Lamb Chops al Balsamico

Grilled lamb chops topped with balsomic vinegar, olive oil, garlic and fresh herbs

Veal Chop

Grilled 16 oz. veal chop with fresh rosemary, balsamic vinegar, garlic and olive oil. Served with a balsamic glazed onion. Allow extra time on grill

Calamari alla Veneto

A calamari cutlet lightly breaded and sauteed with lemon, butter, garlic, brandy and herbs

Scampi Primavera

Large scampi sauteed with wild mushrooms in a champagne sauce, over a bed of angel hair pasta

Salmone con Lime Salsa di Panna

Broiled salmon with a creamy lime sauce, shallots and scallops