Salvatore's Cucina Italiana menu

Pesce del Mediterraneo

Fresh fish of the day grilled and topped with a delicate sauce of prosecco & white grapes, garnished with toasted almonds. Served over saffron risotto

Pesce del Giorno

Fresh fish of the day

Pollo alla Parmigiana

Lightly breaded chicken breast topped with tomato sauce and melted mozzarella cheese. Served with a side of fresh vegetables

Scaloppine al Limone

Thinly pounded medallions of the finest veal loin, sauteed in a silky lemon butter sauce. Served with a side of fresh vegetables

Scaloppine del Re

A scaloppine dish fit for the kings. Thinly pounded veal loin medallions breaded with a mix of soft fresh breadcrumbs, black truffle and speck finished in a fondo bruno brandy sauce. Served with a si

Scampi al Pinot Grigio

Succulent scampi in a pinot grigio, garlic and butter sauce served alongside linguini with spicy marinara

Filetto alle Erbe Aromatiche

A certified angus filet mignon grilled to order and served with a sauce of aromatic herbs, balsamic vinegar and a light touch of cream. Served with a side of fresh vegetables

Ossobuco con Risotto

Slowly braised veal shank served on a bed of saffron risotto and topped with an exquisite porcini mushroom sauce

Bistecca ai Ferri con Salsa Demi-glace

Certified angus new york steak grilled to order, finished with a brandy demi-glace and topped with crispy fried leeks. Served with spaghetti, tossed in olive oil, garlic, pecorino romano and peperonc

Costolette d’Agnello alla Scottadito

Grilled succulent colorado lamb chops infused with olive oil, rosemary and garlic. Served with a side of fresh vegetables

Lombata alla Sassi

A tender grilled veal chop topped in a classic sauce of sauteed artichoke hearts and carved potatoes, scented with fresh sage and finished with a touch of brandy. Served with a side of fresh vegetabl

Three Layer Chocolate Cake

With chocolate raspberry ganache

Rich Creme Brulee

Profiterole

Cream puffs filled with lemon custard and topped with belgian chocolate

Tiramisu

Ladyfinger cookies soaked in espresso & liqueurs layered with mascarpone cheese and topped with bitter cocoa

Hazelnut

Orange and chocolate torte

Champagne

Flavored zabaglione with fresh berries

Cannoli

With fresh ricotta cheese, chocolate chips, candied orange, and walnuts

Flourless Chocolate Cake with Belgian Chocolate

Fresh Fruit Tarts

With butter cookie crust and citrus custard

Panna Cotta

Vanilla creme with raspberry compote

Light Chocolate Mousse with Fresh Strawberries

White Chocolate & Dark Chocolate Torte with Pistachio Crust

Poached Pears

With red wine sauce and vanilla bean gelato

Crispy Peach Cobbler with Fresh Blackberries

Creamy Amaretto Cheesecake

Insalata Mista

Assorted fresh greens, tomato, cucumber and carrot topped with crumbled goat cheese in our house dressing

Insalata di Cesare

Our chef’s version of this classic salad is served with homemade croutons and parmigiano cheese

Varieta Mista di Bruschette

A sampling of two delicious bruschette: diced tomato, basil, and garlic or shrimp, arugula, shaved parmigiano and limoncello

Polpettine di Manzo

Homemade all certified angus beef meatballs in a slow cooked marinara sauce

Insalata di Caterina de Medici

Inspired by the courtly taste of queen caterina de medici: a rosette of radicchio and belgian endive, filled with spring mix tossed in a lemon dressing. Accented by slices of pecorino toscano drizzle

Insalata Tre Colori

A feast of flavor. Grilled marinated eggplant, bocconcini mozzarella and sun-dried tomatoes on a bed of fresh spinach tossed in a balsamic vinaigrette

Insalata d’Inverno

Arugula, belgian endive, fresh oranges, dried tart cherries and toasted hazelnuts in a citrus vinaigrette

Cozze Marinate

PEI black mussels served in a spicy tomato broth with garlic, olive oil, white wine and peperoncino

Antipasto alla Italiana

A classic antipasto of prosciutto and melon, caprese, salami, caponata, olives and cheese

Salsicce e Fagioli Borlotti

Handmade pork sausages flavored with a unique blend of herbs and spices. True to roman tradition, served on a bed of borlotti beans in a light tomato sauce

Frutti di Mare alla Griglia

Shrimp, scallops wrapped in speck, potato and asparagus all grilled and served with homemade lemon aioli

Zuppa del Frantoio

Olive press soup. Borlotti beans, slowly simmered vegetables, country bread, herbs and sharp tuscan olive oil

Capellini al Pomodoro

Angel-hair pasta in a marinara sauce with diced tomatoes and basil

Zuppa Maritata

Traditional italian wedding soup. Mini homemade meatballs, rice and escarole in a clear broth

Penne alla Campagnola

A rustic dish from the italian countryside. Penne pasta with sauteed artichokes, zucchini, mushrooms, english peas and prosciutto. Flavored with extra virgin olive oil, garlic and basil

Cannelloni con Vitello e Carciofi

Homemade cannelloni filled with veal, artichokes and ricotta covered with light bechamel and a touch of tomato and mozzarella

Lasagna

A house signature dish. Light, moist and delicious

Ravioli al Burro e Salvia

Another homemade favorite. Ravioli filled with spinach & ricotta and finished with a creamy sage sauce

Spaghetti alla Bolognese con Porcini

Spaghetti in a rich meat sauce with porcini mushrooms

Papa Sisto

Fettuccine pasta in a creamy white sauce with homemade sausage, speck, and a dusting of fontina, parmigiano and mozzarella cheeses

Spaghetti con Gamberoni, Vongole e Zucchine

Spaghetti pasta tossed with shrimp, clams, julienne zucchini, olive oil, and a touch of tomato. Spicy

Triangoli di Gamberi ed Asparagi

Homemade triangle shaped pasta filled with shrimp, asparagus and ricotta in a velvety rose sauce

Bavette al Granchio del Ristorante Tre Pini

Highly recommended hot and spicy linguine pasta with crab meat in a smooth rose sauce