Centolire Menu (Dinner)

Insalata di Cesare the classic, prepared tableside				14.50
Carciofi Alla Romana artichokes prepared roman-jewish style with fresh fennel				14.50
Insalata di Carciofini baby artichokes and arugula salad with shaved parmigiano				14.50
Insalata della Garfagnana fall medley of beans and beets, served with greens & goat cheese, in a red wine vinaigrette				pa.
Insalata Tricolore arugula, endive, radicchio and parmigiano				10.50
Cibreo chicken livers sautéed with shallots and white wine, served with fetunta				13.50
Melanzane Alla Parmigiana eggplant parmesan with mozzarella, basil and tomato sauce				13.50
Salsiccia di Cinghiale grilled wild boar sausage, served with sauteed broccoli rabe				14.50
Asparagi E Endivia oven-roasted endive and asparagus, served with fontina valdostana and 25-year-old aceto balsamico tradizionale				16
Calamari al Forno dusted with italian breadcrumbs, seasoned and baked				14
Fritto Misto di Calamari E Zucchine fried calamari and zucchini				14
Sarde Alla Griglia fresh sardines grilled and served with caramelized pearl onions and cauliflower				15
Zuppa del Giorno				pa.

Orecchiette al ragú di Cavolfiore ear-shaped pasta from puglia, served with a cauliflower ragout				19.50
Gnocchi di Zucca homemade butternut squash dumplings, served with a ragout of rabbit and black olives				21
Spaghetti Alla Rustica served with thinly sliced onions, tomato sauce and parmigiano				19
Tagliolini Chitarra homemade pasta with meatballs, peas and mushrooms				19.50
Fettuccine Alla Bolognese homemade pasta tossed in a traditional meat sauce				19.50
Strozzapreti con Pollo in Fricassea homemade spinach & ricotta dumplings, served with a chicken-garden vegetable fricassè				19.50
Fettuccine Alla Carbonara black truffles, bacon and pecorino, prepared tableside				21
Rigatoni Buttera sweet & hot sausage with peas, tomatoes and a touch of cream				19.50
Risotto al Funghi prepared with fresh wild mushrooms. mushrooms selection to change daily				pa.

Tonno Alla Griglia grilled tuna, served with roasted artichokes and warm lentil salad				31
Shrimp Scampi in a white wine and garlic sauce, served with eggplant caponata				29
Salmone al Forno baked wild salmon, served over braised savoy cabbage, served with black truffle pátê				29
Cartoccio chilean sea bass baked in parchment paper with fall vegetables				29
Cacciucco Alla Toscana tuscan fish and shellfish stew with a garlic and tomato sauce				31
Pesce del Giorno (fish of the day) selection and preparation changes daily				pa.
Pollo Centolire sea salt-cured 3-pound organic chicken, roasted and carved tableside, served with pan-roasted potatoes and spinach serves two				44
Pollo Martini chicken breast, encrusted with parmesan, in a lemon-white wine sauce, served with baby carrots and haricot vert				28
Tagliata di Manzo grilled hanger steak, sliced, served with pan-roasted fingerling potatoes and sautéed brussels sprouts with onions				29
Vitello Milanese veal top round, pounded and breaded, served with greens & preserved vegetables				29
Ossobuco braised veal shank with tarragon, carrots and celery in a light tomato sauce, served with a crunchy risotto al salto				32
Costata di Agnello colorado rack of lamb, roasted whole, cut into individual chops, and served over braised wax beans				34
La Grande grilled rib eye steak served with shallot mashed potatoes and creamy spinach gratin				48