Ristorante Santucci menu

Sautéed Assortment of Potatoes

Perfumed with rosemary, sea salt, a hint of garlic and olive oil

Sautéed Spinach with a Hint of Garlic, Olive Oil

Sauteed Broccoli with a Hint of Garlic and Olive Oil

Mix of Sauteed Mushrooms with a Hint of Garlic and Olive Oil

Braised Belgian Endives

Deglazed with amaretto liquor

Insalata Mista

Variety of greens, cherry tomatoes and julienne onions

Insalata di Rucola

Arugola salad prepared with semi-dried tomatoes, shaves of parmigiano cheese, cherry tomatoes, onions and sea salt

Insalata Capriciosa

Variety of romaine, radicchio and arugola salad, fine julienne onions and grape tomato, garnished with artichoke hearts, mozzarella di buffala pearls and fresh basil, finished with extra virgin olive

Insalata Fior Di Latte

Lightly fried prawns with crunchy pancetta on a bed of mix greens prepared with pearl of buffalo mozzarella, cherry tomato, walnuts, balsamic vinegar reduction, truffle oil, cajun, fig glaze and spri

Insalata di Gamberi Alla Griglia con Tartufo

Grilled prawns with seasonal mixed greens and a combination of sun-dried tomatoes, onions, walnuts, pistachio, lightly aromatized with truffle oil, honey, balsamic vinegar reduction

Stracciatella alla Romana

Egg drop soup prepared with parmigiano, parsley, olive oil, in a light garlic broth

Minestrone Primavera con Tortellini

House-made tortellini pasta, fresh chopped vegetables, cooked in a vegetable broth

Prosciutto di San Daniele

Thin slices of san daniele prosciutto on a arugola bed, garnished with seasonal fruit and a half moon of mozzarella burrata

Vitello Tonnato

Thin sliced of cooked veal topped with a delicate house-made citrus tuna cream spread and capers.

Carpaccio di Polipo

Octopus carpaccio accompanied with a delicate lemon juice, thin diced fresh tomatoes, scallions and olive oil

Mozzarella Burrata Caprese

Mozzarella burrata with roma tomato, basil and extra virgin olive oil, accompanied with oven-toasted crostini

Calamari Fritti

Fried calamari accompanied with an arugola and radicchio salad drizzled with a light citrus dressing and a side of tartar sauce

Scampi Al Liquor Di Sambuca

Sauteed prawns and chopped calamari, deglazed in a sambuca liquor, caramelized julienne bell peppers and onions, lightly creamy

Involtini di Melanzane con Formaggio di Capra

Grilled eggplant folded and stuffed with goat cheese, sun-dried tomatoes in a light tomato parmigiano sauce, oven-gratin

Spaghetti All’orchidea

Spaghetti pasta with chopped ham, sun-dried tomatoes, garlic, red pepper flakes, finished with parsley

Tagliatelle al Ragu

Traditional ragu alla bolognese made with fresh ground beef and pork, slowly simmered in a san marzano tomato sauce and basil

Gnocchi del Chef

House made gnocchi’s, chef’s selection

Tagliatelle alle Cozze

Sauteed mussels in a light tomato broth, deglazed in white wine, julienne of mix bell peppers and onions, garlic, parsley

Buccatini all’Amatriciana

Sauteed guanciale and caramelized onions, prepared in a tomato pecorino sauce and a touch of parsley

Strozzapreti alle Verdure

A mix of sauteed vegetables such as green and yellow zucchini, wild mushrooms, broccoli, onions and dices tomatoes and olive oil

Fettucini alle Vongole

Garlic sauteed clams, deglazed in white wine, finished with parsley and fresh diced tomatoes

Papardelle ai Funghi di Bosco e Tartufo

Sauteed wild mushrooms, deglazed in white wine and vegetable broth, fine herbs, finished with diced tomatoes

Agnolotti al Prosciutto San Daniele

House made stuffed pasta chef’s selection, prepared in a tomato parmesan sauce, topped with arugula and san daniele prosciutto slices

Risotto del Chef

A chef’s selection made with arborio risotto

Papardelle Estenzi

Sauteed clams, scallops and prawns with garlic, chopped zucchini, aromatized with house-made pesto

Scallopini alla Ricotta

A bed of thin sliced veal, topped with a layer of ricotta cheese and grilled sicilian eggplant and a tomato sauce, oven-gratin

Osso Buco alla Milanese

Slow cooked veal osso buco in a delicate tomato sauce, fine vegetable cuts and herbs

Scallopini Portafoglio

Thin sliced veal folded and stuffed with smoked ham and fontina cheese, prepared in pan with sauteed wild mushrooms, deglazed with cognac, served in his sauce

Tagliata di Manzo

15oz Grilled choice angus ribeye steak, sliced and topped with shaves of parmigiano, thick sea salt, truffle oil and Truffle glaze, served with his arugola salad prepared with julienne onions and sun

Filet Mignon al Barolo

9oz Choice Angus tenderloin, pan cooked in a barolo wine reduction sauce with sauteed onions

Filet Mignon alla Griglia

9oz Grilled choice angus tenderloin, with a choice of our suggested sauces: creamy mushroom, marinara, green pepper or gorgonzola

Costolette di Vitello alla Griglia

15oz. Farm raised veal chop grilled with a choice of our suggested sauces Sauces: creamy mushroom, marinara, green pepper or gorgonzola

Festival di Pesce

Assortment of filet fish, cooked in a delicate tomato broth, lightly spicy with caramelized onions, finished with parsley

Branzino A L’Aqua Pazza

Branzino filet, steamed in a fresh diced tomato sauce

Pesce del giorno Alla Griglia

Chef’s selection of fresh grilled fish