Exciting food
healthy and with great taste!
“They bring in fresh produce from local farms which helps our community grow plus the food tastes amazing!”
Ralph Mateo Henrietta, NY
Pomodoro
University 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
- 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
- Frutti di Mare Olive
- oil-garlic spread, mozzarella, shrimp & scallops with feta 16
- Vegetale garlic olive oil,
- mozzarella, baby spinach, kalamata olives, tomatoes, artichokes & goat cheese 14
- PASTA
- Optional grilled toppings:
Chicken or Portobello: 5, Tuna or Salmon: 6, Tenderloin: 6, Shrimp (3): 6 - Linguini 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
- Linguini Limone
- artichoke, asparagus, sun dried tomato &, pine nut & feta in olive oil- lemon sherry 16
- Linguini 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.
© 2011 Pomodoro, Inc.
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