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Home > Restaurants > Trattoria Dopo Teatro
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| antipasti | ||||
|---|---|---|---|---|
| Calamari Fritti fried calamari served with a spicy tomato sauce | 11 | |||
| Carpaccio di Manzo thinly sliced raw filet mignon with arugula in a light mustard dressing, topped with shaved parmesan | 10 | |||
| La Caprese thick slices of fresh mozzarella, cherry tomato and basil, drizzled with extra virgin olive oil | 11 | |||
| Gamberi con Favette shrimp sautéed with fava beans, bacon, red onions and chopped tomatoes in a white wine sauce | 12 | |||
| Crespelle Ai Funghi con Fonduta homemade crepes filled with wild mushrooms, served over creamy cheese fondue | 10 | |||
| Affettati della Casa italian imported cold cuts (prosciutto, coppa, and salame piccante and pecorino cheese) | 12 | |||
| Salsiccie E Polenta italian sausage braised in a light tomato sauce, served over soft corn meal | 12 | |||
| zuppe e insalate | ||||
| Frantoiana vegetable soup simmered with mixed legumes (vegetarian) | 7 | |||
| Tortellini in Brodo tortellini in chicken broth, dusted with grated parmesan reggiano | 7 | |||
| Insalata di Campo mesculin greens, carrots and radishes drizzled with chianti vinegar and extra virgin olive oil | 6 | |||
| Rucola E Parmigiano baby arugula tossed with a balsamic dressing garnished with shaved parmesan reggiano | 9 | |||
| Cesare our famous caesar salad tossed in an anchovy-caper dressing topped with seasoned croutons and grated parmesan cheese | 8 | |||
| primi | ||||
| Spaghetti al Pomodoro Fresco spaghetti tossed with fresh tomato sauce, garnished with basil | 12 | |||
| Pappardelle al Cinghiale homemade wide ribbon pasta tossed with chunks of wild boar and black olives in a brown sauce | 17 | |||
| Tortellini Alla Panna meat tortellini tossed with bits of ham in a cream sauce, dusted with parmesan | 15 | |||
| Fettuccine Ai Frutti di Mare homemade fettuccine tossed with shrimp, calamari and clams sautéed in a spicy tomato sauce | 18 | |||
| Fusilli Alla Puttanesca fusilli pasta tossed with capers, anchovies and black olives in a tomato sauce | 15 | |||
| Linguine Montecristo linguine tossed with manila clams, pine nuts and cherry tomatoes in a white wine sauce | 16 | |||
| Cavatelli Alla Sarda homemade cavatelli pasta tossed with ground sausage and tomato sauce, topped with fresh ricotta cheese | 14 | |||
| Ravioli Alle Barbabietole homemade ravioli filled with beets and ricotta cheese in a butter sauce, sprinkled with poppy seeds and shaved parmesan | 17 | |||
| Open Raviolo Alla Val D'ostana open raviolo filled with ham, white mushrooms and parmesan cheese in creamy truffle oil sauce | 18 | |||
| Risotto Ai Porcini traditional italian arborio rice simmered with sautéed porcini mushrooms | 18 | |||
| Lasagna or Penne Alla Bolognese choice of homemade lasagna or penne pasta with a traditional meat sauce | 16 | |||
| Mezzi Rigatoni Alla Siciliana half-rigatoni in tomato sauce, topped with eggplant, basil and mozzarella | 15 | |||
| secondi | ||||
| Scaloppine di Salmone scaloppini of salmon sautéed with artichoke and cherry tomatoes, served over spinach | 18 | |||
| Dentice Alla Livornese fillet of blue snapper sautéed with cappers and tomato sauce served with broccoli | 17 | |||
| Ortolana di Pollo lightly breaded, tender chicken breast served with arugula and cherry tomato salad, drizzled with a chianti vinegar dressing | 16 | |||
| Straccetti di Manzo sautéed thin sliced beef with onions in a white wine sauce served over arugula salad and shaved parmesan cheese | 19 | |||
| Saltimbocca di Pollo chicken breast sautéed with prosciutto and sage in a white wine sauce, served with spinach and mashed potatoes | 17 | |||
| Contorni sautéed spinach or broccoli or seasonal vegetables or roasted potatoes | 6 | |||
| traditional italian pizze | ||||
| Baked in Our Authentic Stone Oven | ||||
| Gorgonzola E Pere mozzarella and gorgonzola cheese with sliced pears and prosciutto | 14 | |||
| Margherita a crispy thin crust topped with tomato sauce, creamy mozzarella | 10 | |||
| Dopo Teatro fresh mozzarella, arugula and smoked prosciutto with white truffle oil | 15 | |||
| Quattro Stagioni (four seasons) artichoke hearts (spring), tomatoes (summer), mushrooms (fall), and ham (winter), topped with fresh mozzarella and olives | 14 | |||
| Quattro Formaggi a cheese lover's pizza of mozzarella, gorgonzola and fontina | 13 | |||
| Pizza dell' Orto white pizza with mozzarella and parmesan cheese, escarole and a poached egg | 12 | |||
| Pizza Caprese pizza topped with fresh buffalo mozzarella, cherry tomatoes and basil | 14 | |||
| Salsiccia a crispy crust topped with fresh tomatoes, mozzarella and italian sausage | 14 | |||
| Diavola tomatoes and mozzarella topped with spicy italian salami | 12 | |||
| prix fixe lunch $19 | ||||
| Monday- friday, 12pm-3pm. Free Glass of Wine | ||||
| Two Course Chef's Menu | ||||
| sample lunch specials | ||||
| Zuppa di Lenticchie lentil soup | 7.50 | |||
| Risotto Ai Frutti di Mare italian arborio rice simmered with sautéed calamari, manila clams, shrimp and a touch of tomato sauce | 21.50 | |||
| Ravioli Alla Fiorentina homemade ravioli filled with ricotta cheese and spinach, tossed with a butter- sage sauce | 20.50 | |||
| Tonno Olive E Pachino tuna steak sautéed with olives and cherry tomatoes in a white wine sauce, served with mashed potatoes | 25.50 | |||
| Filetto al Barolo juicy filet mignon medallions sautéed in a barolo wine sauce, served with a julienne vegetables | 28.50 | |||
| Pollo Agli Asparagi tender chicken breast sautéed with asparagus and gorgonzola cheese, served with roasted potatoes | 22.50 | |||
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