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Menu 9
Menu
Inslate
11.50
Water buffalo mozzarella, tomatoes and basil
Di Mare
10.50
Fresh seafood steamed in medley of seweed
Dei Quattro Mori
10.50
Artichokes, lettuce, tomatoes and shaves of grana padano cheese
Antipasti
Cozze Agli Agrumi e Vinello
11.50
Mussels in citrus and white wine
Moscardini Al Nero Con Orzo
13.50
Baby octopus with squid ink and homemade orzo pasta
Fritto Di Paranza
12.50
Dusted and fried calamari and seasonal fresh seafood
Polpo Alle Spezie Al Carbone
12.50
Tenderized octopus grilled with spicy tomato sauce
Tagliere Del Pastore
11.50
Imported quality cured meats and artisanal cheese tray
L'angolo Dei Carpacci
Di Manzo Ai Capperi
8.50
With capers and shaved parmigiano
Di Salmone
10.50
Marinated wild salmon and micro organic mix
Di Manzo Al Tartufo
9.50
Sauteed greens, white truffle oil and mushrooms
Di Capesante
10.50
Seared scallops with aromatic olive oil and blanched julienne tomatoes
Paste Stese e Ripiene
Spaghetti Del 150 Anni
13.50
Organic tomatoes, homegrown basil sauce
La Bolognese Con Fettuccine
14.50
Beef and pork ragu in a san marzano sauce
Mezzeluna Alla Fonduta Di Pistacchio
19.50
Ravioli filled with seafood and ricotta in a pistachio cream sauce
Carbonara Classica
14.50
Eggs and parmigiano tossed with cured meat
Neri Alle Vongole
19.50
Squid ink infused spaghetti with fresh clams
Quadratini Alla Mentuccia
15.50
Square shaped ravioli filled with potatoes, fresh cheese, mint, and a light rosy tomato sauce
I Nostri Secondi Di Carne, Pesce, Pollame
Filetto Di Salmone
19.50
Marinated fresh salmon, lightly pan roasted
Scottadita Del Limbara
33.50
Tenderized lamb chops with thyme crust and red cannonau wine reduction
Petto Di Gallo Al Funghi
19.50
Chicken breast with wild mushrooms
Ii Pesce Alla Crosta Di Sale Marino
62.50
Serves 2 people. Zio Cecio special sea salt crusted whole fish
Costata Al Ramerino
31.50
Aged rib eye steak prepared tuscan style
Nodino Di Maiale Alla Pappa Reale
31.50
Berkshire pork chop grilled and finished with a honey reduction
Osso Buco Al Barolo
33.50
Braised veal osso buco in Barolo wine reduction
Risotti Per Tutti
Âlle Delizie di Mare
21.50
With fresh shell fish
Di Mele Noci e Funghi Porcini
22.50
Apples, walnuts and porcini mushrooms
Agli Asparagi e Crema Di Formaggi
21.50
Asparagus and soft melted cheeses
Pizze e Focaccie
Margherita
13.50
Tomato, mozzarella and basil
Al Crudo e Rucola
14.50
Tomato, mozzarella, prosciutto and rucola
Al Salmone Affumicato
14.50
Mozzarella, tomato and smoked salmon
Bianchissima
13.50
Mozzarella, white onions and oregano
Del Campo
13.50
Seasonal vegetable, mozzarella and tomato sauce
Focaccia con Erbette di Montagna
9.50
Focaccia bread with herbs and sea salt
Dolci Caldi e Semifreddi
Tirumisu
8.50
Fingers soaked in italian espresso and dipped in mascarpone cream sauce dusted with piedmont chocolate
Torta di Limone Alla Grappa
8.50
Lemon sponge cake with grappa infusion
Ricotta al Miele Amaro e Bacche di Pepe
8.50
Fresh ricotta cheese with a drizzle of bitter honey and dusted with black pepper
Sa Carapinna
8.50
Chef's gelato creation of the day
Creme Brulee
8.50
Vanilla custard with wild berries topping
Goccia
8.50
Chocolate mousse and chocolate drops
Maddalena's Cheesecake
8.50
My grandmother's favorite cheesecake
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