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Spring - Summer Menu - 2010
Proponents of “Vera Cucina Italiana”
True Italian cooking in philosophy / technical execution / taste
hormone-free meats / organic-natural / local / No GMO / No Trans – fats / No antibiotics
Clean plate project - Chef Walters' regional table
list available on request / List of prohibited chemical ingredients not used in our restaurants
Extra Virgin Olive Oil Bar available - Celiac friendly - 20% gratuity added to parties of 6 or more
Appetizers
Menu offers condensed descriptions of ingredients
and does not include chef's specials and tasting cicchette (small plates) of the evening
Pizza (Stone baked-3 flours)
Margherita – Tomato, Basil, Mozzarella, fresh herbs ~ $12
Funghi – Tomato, gorgonzola, mozzarella, funghi ~ $13
Chef’s favorite – Prosciutto, spinach, mozzarella, artichokes ~ $13
Antipasti
Risi Bisi Soup ~ $ 7
Venetian rice and peas soup in fresh capon broth
Antipasto nostrano ~ $ 11 Marinated vegetables / salumi / olives / spreads / conserves / legumes Fegato grasso con pere ~ $ 12 Foie gras (duck liver) over crostini / truffle / roasted pears / fig spread
Antipasto fritto di pesce ~ $ 13 Fried scallops / shrimp / calamari / hot peppers -garlic – lemon sauce / wine Caprino fresco in tegame ~ $ 12 Terracotta baked goat cheese with fresh pomodoro / pesto / crostini / evoo
Triade di Anatra tre sapori ~ $ 12 Duck breast three ways / prosciutto / smoked breast / salame / condiments
Assortimento formaggi stagionati ~ $ 13 Cheese plate (3) selection with condiments / apricot Abruzzese bread
Gamberoni all'aglio in crema di fagioli ~ $ 14 Large shrimp sautéed in garlic, lemon and parsley in cannellini bean sauce
Composta semidolce ai lamponi ~ $ 9 Radicchio / endive / romaine / walnuts / gorgonzola / raspberry condiment Spinaci del ghetto Sefardito ~ $ 9 Sautéed fresh spinach / pistachio / raisins / duck salami / garlic / matzo bread Composta di spinaci e mele ~ $ 9 Organic spinach salad / bitter apples / pine nuts / raisins / balsamic glaze
Polentina fritta con ristretto al formaggio ~ $ 9 Fried polenta with aged sweet gorgonzola cheese sauce
~ Celiac (GF) menu available ~
~ Extra Virgin Olive Oil Bar~
20% gratuity added to parties of 6 or more & Prix-Fixe Menus
Secondi
Risotto del Doge ~ $ 22 Vialone nano rice / shrimp / pencil asparagus / fennel broth / spices /thyme
Risotto alle Verdurine di Stagione con timo ~ $ 21 Seasonal vegetable risotto with fresh thyme and braised leeks
“TC” Tegamata di gnocchi con agnello, pomodoro e vino rosso ~ $ 21 Baked gnocchi with Abruzzese lamb ragú
“TC” Tortellini con pollo, prosciutto cotto e piselli ~ $ 19 Cheese tortellini/ chicken breast / prosciutto / peas / mascarpone
“TC” Pappardelle al sugo di cinghiale ~ $ 19 Wide ribbon pasta/ wild boar ragú/ tomato / Parmigiano cheese and Chianti
Casumzei di zucca ed amaretti ~ $ 19 Pumpkin- amaretti ravioli / radicchio / sage / Fontina / light cream / vegetable stock
Penne al salmone con vodka, timo, mascarpone ~ $ 21 Penne pasta with salmon / thyme / tomato / vodka / creamy cheese
Tonno in semolina su composta Estiva ~ $ 24 Tuna coated in light flour / over beans / artichokes / sun-dried tomato salad
Pesce all’ Ebraica in agrodolce ~ $ 22 Haddock / egg battered / fried / lemon / spinach / honey / pine nuts / wine
Salmone con crema di scampi e dragoncello ~ $ 25 Poached in fish fume’ / shrimp / tomato / light cream / tarragon / asparagus
Canestrelli tartufati con timo e zafferano* ~ $ 26 Large sea scallops seared / saffron / fava beans / citrus sauce /couscous
TC "La tjiella" in pasta e fagioli ~ $ 26 Medley of haddock / shrimp / scallops / calamari / tuna / saffron / beans / tubetti
Maialetto con albicocche e caprino con glassa allo Sherry ~ $ 22 All-natural pork tenderloin / sherry / apricots / goat cheese
Gabbia di pollo al limone e capperi ~ $ 19 All-natural chicken breast / mushrooms / artichokes / roasted peppers / capers
Anatra in vin dolce al Cameline* ~ $ 26 Duck breast and confit / nutmeg / port sauce / almond / pears / pumpkin ravioli
Tagliata di manzo con cipollata ~ $ 24 Italian style beef rib-eye / cooked rare to medium / with onion confit and rosemary
*This item is raw or partially cooked and can increase your risk of food borne illness.
Consumers who are especially vulnerable to food borne illness should only eat seafood and other food
from animals thoroughly cooked.
Dessert selection changes nightly
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