Arrivederci Trattoria - Menu complet

Finely ground Turkish pistachio gelato truffles.

Creamy New York Style.

Pastry shell half dipped in chocolate, filled with ricotta cream and chocolate chips.

Chocolate covered raspberry gelato truffles.

Flour-less dense chocolate with walnuts. Isle of Capri speciality!

Ladyfingers dipped in chocolate, layered with cocoa mascarpone and dusted with cocoa powder.

Chocolate covered chocolate hazelnut gelato truffles.

Penne pasta with meat sauce a touch of tomato.

Penne pasta in spicy tomato sauce.

Penne pasta in vodka pink sauce.

Rolled sheets of pasta filled with prime beef in a tomato cream sauce, topped with mozzarella.

Large tortellini filled with cheese in a meat sauce.

Linguine in a mushroom alfredo sauce.

Fettucine in a mushroom Alfredo sauce.

Rolled pasta sheets filled with four kinds of cheese spinach, baked served in tomato sauce.

Chef Franco's modernized Neapolitan meatballs with linguine, topped with chef Franco's marinara.

Linguine with clams, mussels, and calamari in red or white sauce.

Homemade ravioli filled with forest wild mushrooms, in a creamy brown mushroom sauce.

Potato dumplings served in four different cheeses.

Linguine with fresh diced tomato and basil.

Beefsteak tomato topped with fresh mozzarella, basil, roasted peppers, extra virgin olive oil.

The traditional caesar salad.

Large tube calamari sauteed in white wine clam broth with a touch of tomato.

Seasonal. Tortellini in vegetable soup.

Seasonal. Classic vegetable soup.

Chocolate, vanilla, cherry, and pistachio layered ice cream.

Large grilled shrimp, in a spicy marinara sauce, served with wild rice.

Prime veal scaloppini sauteed in a creamy gorgonzola and fontina cheese sauce with pasta.

Grilled eggplant, baked with mozzarella tomato sauce.

New version of eggplant parmigiana. Rolled eggplant tilled with spinach four kinds of cheeses, served in tomato sauce with pasta.

Two crab cakes served with wild rice and vegetables.

Grilled chicken breast, topped with spicy tomato sauce, served with wild rice and broccoli.

Boneless breast of chicken sauteed with three different kinds of mushrooms in a dijon cream mushroom sauce. Served with pasta.

Veal scaloppini with wild porcini mushrooms sauteed in madeira wine served with risotto vegetables.

Veal scaloppini, artichoke hearts, capers served in a white wine lemon sauce with rice mixed vegetables.

Hand-cut shank, braised with vegetables, served over fettucine or risotto.

Fish of the day.

Pan sizzled king salmon in a lemon-white wine/saffron reduction with a touch of cream. Served with rice and vegetables.

Breaded chicken breast, topped with mozzarella cheese in a touch of tomato sauce, served with pasta.

Miniature chicken breasts, stuffed with ham Fontina cheese, served in a four cheese demi glace sauce with wild rice.

Home made ravioli filled with ricotta, mozzarella, and parmesan cheese in fresh tomato sauce.

Assorted salumi, cheeses, caprese, fire-roasted peppers, and artichoke hearts.

Italian sausage, julienne chicken breast, bell peppers. mushrooms, sautéed in white wine with a touch of tomato sauce over pasta.

Combination of shellfish and fresh fish in garlic red clam sauce over linguine (choose mild or spicy.

Spring mix, romaine lettuce, artichoke hearts, shredded carrots, red onions, capers, and black olives in lemon vinaigrette dressing.

Italian sausage, chicken, and eggplant sautéed in light lemon black pepper cream sauce, tossed with penne.

Manila clams mussels in a white wine/garlic sauce.

Miniature Neapolitan meatballs in spicy marinara.

Norwegian Smoked Salmon served with toast points and Dijon Aioli.

Served on a bed of greens with lemon vinaigrette.

Crimini, shitake, and white mushrooms sautéed in a white wine garlic sauce, topped with green black olive tapenade goat cheese with crostinis in a martini glass.