Da Noi Restaurant

Insalta Bianca

Hearts of palm, artichoke, mushrooms, and endive tossed in oil and lemon with shaved Parmesan.

Insalata Francescana

Field green, red beets, corn, tomato and dried ricotta.

Insalta Caprini

Goat cheese baked over field greens salad with walnuts.

Insalate Cesare

Caesar salad. Green salad with Caesar dressing and cheese.

Fegatini di Pollo al Balsamico

Sauteed chicken liver in balsamic over field salad.

Carpacio Bomba

Thinly sliced raw beef over baby arugula in oil and lemon dressing with shaved Parmesan cheese on top.

Melanzane Affumicate

Grilled thick cut eggplant topped with smoked mozzarella and fresh diced plum tomato salad.

Portobello Grigliati

Grilled and served over field salad.

Mozzarella Caprese

Fresh mozzarella, roasted peppers and tomatoes.

Gamberi Grigliati

Grilled shrimp over sauteed zucchini, pine nuts and plum tomato.

Crespelle Fiorentina

Eggplant cannelloni filled with ricotta and minced spinach sauteed in a plum tomato and touch of cream sauce and melted cheese on top.

Vongole Oreganata

7 little neck baked clams.

Calamari Fritti

Traditional fried calamari served with marinara sauce.

Portobello al Barolo

Cap layered with fresh crabmeat and mozzarella in a barolo red wine reduction.

Rigatoni Cipullo

Sauteed with ground sweet sausage and prosciutto in a touch of cream.

Penne alle Melanzane

Comes with eggplant, fresh tomatoes and shaved dry ricotta.

Rotolo Montanara

Homemade pasta rolled and filled with spinach, ricotta and wild mushrooms in a pink sauce with Parmesan.

Tortellini Gratinati

Meat tortellini with prosciutto and peas in a plum tomato reduction with a touch of cream.

Ravioli Piamontese

Filled with minced spinach and ricotta cheese in a plum tomato reduction with a touch of cream.

Tortelloni Quattro Formaggi

Basil ricotta cheese tortelloni in a 4 cheese sauce.

Fusilli al Salmone

Comes with fresh salmon in a plum tomato reduction with a touch of cream.

Fedellini Mare e Monte

Comes with shitake mushrooms and shrimp in a light red sauce.

Linguine alle Vongole

Served with white clam sauce.

Linguine Frutti di Mare

Served with mixed seafood marinara sauce with cherry tomatoes.

Rissotto al Funghi Porcini

Served with dry porcini mushrooms.

Spaghetti Bolognese

Served with veal meat sauce.

Salmone Livornese

Salmon sauteed with onions, capers, black olives and fresh tomatoes.

Zuppa di Pesce

Mixed seafood stewed in tomato sauce served with linguine side.

Sole alla Fiorentina

Sauteed with lemon and white wine over spinach.

Shrimp Parmiggiana

Breaded shrimp topped with marina sauce and mozzarella served with linguine.

Fegatini di Pollo alla Venezia

Chicken liver sauteed with onions.

Pollo Scarpariello

On the bone, sauteed with rosemary, garlic and white wine.

Pollo Giambotta

Boneless, sauteed with roasted peppers, potatoes, sausage and white wine.

Pollo alla San Remo

Boneless, sauteed with sun dried tomatoes, peas and portobello mushrooms.

Pollo Castelli Romana

Boneless with shallots, artichokes and mushrooms.

Pollo alla Sorrentina

Breast layered with prosciutto, eggplant and fontina.

Vitello Capriciosa

Veal cutlet topped with diced plum tomato in an oil and balsamic vinaigrette with melted mozzarella cheese.

Vitello del Bosco

Scalloppini with shitake mushrooms in a fresh plum tomato sauce.

Vitello Martini

Veal encrusted with Parmesan sauteed in lemon and white wine.

Vitello Saltinbocca

Scallopini layered with prosciutto over spinach.

Vitello al Ferri

Broiled veal chop with fresh sage served with roasted potatoes.

Black Angus Bistecca al Ferri

Grilled sirloin steak served with roasted potatoes.

Nodino Valdostana

Thinly pounded veal chop layered with prosciutto and fontina cheese sauteed in porcini mushrooms, and cream sauce.

Fegato alla Venesiana

Sauteed calves liver with onions.

Nodino Alla Salvia

Broiled veal chop with fresh sage.

Broccoli di Rabe

Zucchini Fritti

TIRA MIZU

RICCOTTA ITALIAN CHEESECAKE

Cannoli