Pomodoro

Monroe Ave.   |  Dinner Menu

ZUPPA

Tuscan White Bean

Cup 4 Bowl 6

Zuppa del Giorno

Cup 4 Bowl 6

Zuppa di Pesce

Small 10 Entrée 19

ANTIPASTI

Hummus Trio

traditional, sundried tomato and basil hummus with toasted pita 9

Fresh Spinach & Artichoke Dip

with toasted Lebanese pita chips 10

Shrimp & Vegetable Brochettes

grilled and served with olive-coucous salad 10

Grilled Australian Lamb Chops

with root vegetable puree & cider reduction 14

Bruschetta

traditional: asiago & basil or Mediterranean style (sundried tomato pesto, olives & feta) 9

Artichoke Hearts

tossed in a Dijon demi-glace & baked with asiago, mozzarella & bread crumbs 9

Greens & Beans

sautéed in olive oil finished with broth & parmesan cheese 9 with Italian sausage 12

Prince Edward Island Mussels

steamed with an Old Bay Spiced sweet sherry butter sauce 11

Crab Cake

twin crab cakes served with organic greens and Romesco sauce 11

Fried Calamari

served with honey-citrus pepper dipping sauce 10

INSALATA

Optional grilled toppings:
Chicken or Portobello: 5, Tuna or Salmon: 6, Tenderloin: 6, Shrimp (3): 6

Mixed Organic Greens

with balsamic vinaigrette 10 with entrée 5

Bowtie Caesar

with hearts of romaine, croutons & farfalle 10 with entrée 5

Spinach & Asiago

raisins, pine nuts and vegetables with balsamic vinaigrette 10 with entrée 5

Greek mixed greens

vegetables, pepperoncini, feta and Kalamata with Greek dressing 10 with entrée 5

Spinach & Beef Tenderloin

tomatoes, crumbly blue gorgonzola cheese with balsamic vinaigrette 15

Pizza Salad

warm pizza crust with mixed greens, grilled vegetables, goat cheese and balsamic vinaigrette 13

Antipasto

organic mixed greens, proscuitto, salami, capicola, provolone, olives, artichoke hearts, roasted peppers & herb marinated tomatoes, drizzled with balsamic vinaigrette 14

PIZZE

Choice of white or whole wheat crust

Pomodoro red sauce

mozzarella, tomato, mushroom, red onion, bell peppers & basil 12

Margherita olive oil & garlic

mozzarella, tomato, onion, asiago & fresh basil 12

Tradizionale red sauce

mozzarella, pepperoni 12

Salsiccia Italian sausage

red sauce, mozzarella, mushroom & basil 13

Pollo Pesto chicken

basil pesto, mozzarella, roasted pepper & asiago 13

Mediterranea sundried tomato pesto

mozzarella, chicken, spinach & goat cheese 13

Carciofi e Funghi roasted garlic-parmesan

mozzarella, Portobello, artichoke hearts, olives & feta 12

Fruitti di Mare

olive oil-garlic spread, mozzarella, shrimp & scallops with feta 16

Vegetale

garlic olive oil, mozzarella, baby spinach, kalamata olives, tomatoes & artichokes with goat cheese 14

 

PASTA

Optional grilled toppings:
Chicken or Portobello: 5, Tuna or Salmon: 6, Tenderloin: 6, Shrimp (3): 6

Linguine alla Genovese mushroom

asparagus & roasted red peppers with basil pesto cream 15

Melanzagna homemade eggplant & vegetable lasagna

topped with marinara sauce 13

Roasted Red Pepper Tortelloni

homemade 5-cheese tortellonis with marinara sauce 14

Linguine Limone

artichoke, asparagus, sun dried tomato &, pine nut & feta in olive oil- lemon sherry 16

Linguine Gorgonzola prosciutto

sun dried tomato & mushroom in gorgonzola cream 16

Penne con Broccoli

roasted red peppers & broccoli in tomato-vodka cream 14

Spaghetti Vegetale artichokes

broccoli & roasted red pepper sautéed in olive oil, garlic & red pepper 14

Cioppino spaghetti

with shrimp, scallops, clams & mussels tossed in a saffron-tomato sauce 22

Penne con Funghi

mushrooms and peas in asiago cream sauce 14

Penne Puttanesca

mushroom, artichoke, olives & capers in a spicy red sauce 15

Paella Valenciana

chorizo, shrimp, scallops, clams, mussels, fish & calamari simmered in saffron rice 25

Winter Risotto

butternut squash, asparagus, mushroom & crispy pancetta 16

ENTRÉES

All entrées served with choice of potato, rice or pasta and fresh vegetable del giorno

Duck Breast

brick oven roasted & served with fall fruit compote, and fig-port wine sauce 24

Brick Oven Roasted Chicken

citrus-herb brine with fresh pan sauce 22

14oz Ribeye

with spiced carmelized onions, melted greyere and drizzled with Bordelaise sauce 27

Chilean Salmon

broiled with a dried cherry & walnut crust, finished with blueberry gastric 25

Ahi Tuna

pan seared and served sliced with an apple, craisin and fresh ginger chutney 25

10oz Stockyard Steak

with roasted Cremini mushrooms, shallots, with a cranberry merlot sauce 26

8oz Filet Mignon

stuffed with snow crab, drizzled with a green peppercorn cream sauce 30

Australian Rack of Lamb

brick oven roasted with rosemary-garlic crust & raisin balsamic-reduction 32

12oz French Cut Black Pearle Pork Chop

grilled with chipotle cinnamin rub & topped with honey roasted pears and dried apricots 26

 

For parties of 8 or more 18% gratuity will be included.