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Dinner Menu

ANTIPASTI

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MINESTRONE – 8
STEWED VEGETABLES AND CANNELLINI BEANS WITH DITALINI PASTA.

CHICKEN SOUP – 8
TENDER CHICKEN WITH CHOPPED VEGETABLES & HOUSE-MADE STOCK.

PORCHETTA – 13
ROASTED PORK BELLY ROLLED WITH FENNELPOLLEN & HERBS SERVED WITH BROCCOLI RABE.

CALAMARI FRITTI –  15
CRISPY RINGS AND TENTACLES TOSSED IN TANGY VINAIGRETTE WITH SLICED CHERRY PEPPERS.

INVOLTINI DI MELANZANE – 13
BATTERED EGGPLANT ROLLED WITH HERBEDRICOTTA BAKED IN MARINARA.

POLPETTE – 12
HOUSE-MADE MEATBALLS WITH SUNDAY GRAVY,TOASTED BREADCRUMB & ROMANO CHEESE.

COZZE FRA DIAVOLO – 14
PEI MUSSELS IN A SPICY POMODORO BROTH WITH GRILLED CROSTINI.

(GF*) BURRATA – 18
PROSCIUTTO DI PARMA, ROASTED PEPPERS, SUNDRIED TOMATOES, EVOO & SEA SALT.

(GF*) ANTIPASTO DELLA CASA – 28
CHEF SELECTION OF IMPORTED MEATS &CHEESES, OLIVES, ROASTED VEGETABLES &SPREADS.

INSALATE

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(ADD CHICKEN 6/ SALMON 8/ SHRIMP 9/ STEAK 9)

(GF*) MISTO – 10
MIXED GREENS, SLICED FARM VEGETABLE STOSSED WITH HERBS, EVOO & VINEGAR.

CAESAR – 12
CHOPPED HEART OF ROMAINE, SHAVED PARMIGIANO, FOCACCIA CRISPS, ANCHOVIES.

BARBABIETOLE – 12
SLICED TENDER BEETS, ARUGULA, WHIPPED GOAT CHEESE, PISTACHIOS, SHERRY VINAIGRETTE.

(GF*) SPINACI – 10
WINE-POACHED PEARS, CANDIED WALNUTS,
GORGONZOLA, BALSAMIC DRESSING.

(GF*) RUCOLA – 12
ARUGULA, SHAVED FENNEL, PARMIGIANO,CITRUS SEGMENTS, CRUSHED PISTACHIOS, EVOO.

PANZANELLA – 15
IMPORTED BURATTA, BALSAMIC MARINATED CROUTONS, CHOPPED FRESH VEGETABLES, CAPERS, ARUGULA & EVOO.

PRIMI PIATTI

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(GF*) CARBONARA – 21
SPAGHETTI, GUANCIALE, PECORINO ROMANO, BLACKPEPPER, FREE-RANGE HEN EGG.

BOLOGNESE – 22
PAPPARDELLE WITH BEEF, PORK, VEAL, SAN MARZANOBLEND & PARMIGIANO REGGIANO.

ORECCHIETTE – 22
GRAZIANO’S SAUSAGE, SAUTÈED BROCCOLI RABE,CRUSHED PEPPER, PECORINO ROMANO.

GNOCCHI ALLA SORRENTINA – 21
HAND ROLLED POTATO DUMPLING, POMODORINO,FRESH BASIL & MOZZARELLA.

LOBSTER CARDINALE – 28
SPAGHETTI TOSSEED IN A SWEET & CREAMYPOMODORO SAUCE WITH FRESH LOBSTER &MUSHROOMS TOPPED WITH TOASTED BREADCRUMBS.

FRUTTI DI MARE – 26
SHELLFISH MEDLEY AND CALAMARI STEWED IN ASPICY TOMATO SEA BROTH WITH LINGUINE.

BUCATINI AMATRICIANA – 22
SWEET POMODORO, GUANCIALE, SHALLOTS,
PECORINO ROMANO & FRESH HERBS.

LINGUINE ALLA VONGOLE – 24
MANILLA CLAMS SAUTÈED WITH GARLIC & HERBS
IN A WHITE WINE SAUCE.

RIGATONI AL FORNO – 21
SHORT RIGATONI & SMOKED MOZZARELLA BAKED IN MARCARPONE POMODORO SAUCE

SPAGHETTI PUTTANESCA – 21

SWEET POMODORO, CHOPPED OLIVES,ANCHOVIES, CAPERS & GARLIC.

CARNE

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BRACIOLE DI MANZO – 24
TENDER BEEF ROLLED WITH PINE NUTS,GOLDEN RAISINS, PECORINO, THEN BRAISEDIN POMODORO & RED WINE SERVED OVERCREAMY POLENTA & TOPPED WITHGREMOLATA.

(GF*) BISTECCA DI MANZO – 36
GRILLED NEW YORK STRIP STEAK OVER CRISPY
POTATO WITH SAUTÈED SPINACH & ROASTED
CIPPOLINI BUTTER.

(GF*) FILET MIGNON – 34
PAN ROASTED PETITE FILET OVER WHIPPED
POTATO WITH GRILLED ASPARAGUS, CRISPY
SHALLOTS & HOUSE DEMI

POLLO LIMONE – 24
LEMON AND HERB MARINATED STATLER
CHICKEN BREAST IN A PICCATA SAUCE WITH
RUSTIC POTATOES, HARICOT VERTS & GRILLED
LEMON.

(GF*) BRACIOLA DI MAIALE – 24
14 OZ BRINED COWBOY CHOP OVER SAGE
BROWN BUTTER GNOCCHI, ROASTED
CARROTS, TOPPED WITH AMARETTO CHERRY
JAM.

VITELLO ALLA MILANESE – 28
PAN- FRIED BREADED VEAL CHOP TOPPED
WITH ARUGULA, CHERRY TOMATOES, AND
PARMIGIANO TOSSED IN LEMON VINAIGRETTE.

PARMIGIANO
CHICKEN – 24 | VEAL – 28

BREADED & PAN FRIED THEN TOPPED WITHHOUSE MARINARA & FRESH MOZZARELLAOVER
RIGATONI POMODORO.

MARSALA
CHICKEN – 24 | VEAL – 28

POUNDED AND FLOUR DREDGED CUTLETS PAN SEARED WITH MUSHROOMS IN A MARSALA WINE REDUCTION OVER SPAGHETTI.

PESCE

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(GF*) SALMONE ALLA GRIGLIA – 26
FAROE ISLAND SALMON WITH GRILLED ROMAINE & ASPARAGUS TOPPED WITH A CITRUS BUTTER.

RISOTTO AI GAMBERI – 24
MARCARPONE RISOTTO WITH CHERRY TOMATOES AND WILTED SPINACH TOPPED WITH GRILLED SHRIMP.

MERLUZZO AL FORNO – 26

BAKED ATLANTIC COD WITH CRACKER TOPPING OVER ROASTED POTATO & BABY CARROTS.

CAPESANTE – 32
PAN-SEARED SEA SCALLOPS OVER PORCINI
RISOTTO & PANCETTA, WITH TRUFFLED PEA
TENDRILS & VINCOTTO.

PESCE SPADA – 30
GRILLED SWORDFISH FILET OVER RUSTIC POTATOES TOPPED WITH FENNEL & POMODORINOS BRAISED IN LEMON BUTTER THEN TOPPED WITH CRISPY SHALLOTS.

 

VEGETARIAN

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PORTOBELLO RIPIENO – 22

GRILLED PORTABELLA CAP STUFFED WITH
SUN-DRIED TOMATO POLENTA OVER WILTED
SPINACH & ROASTED PEPPERS WITH VINCOTTO
DRIZZLE

SPAGHETTI ALLA PRIMAVERA – 22
HOUSE-MADE VEGETABLE NOODLES SAUTÈED WITH FRESH TOMATOES, SLICED VEGETABLES & BASIL IN A WHITE WINE GARLIC SAUCE.


HOME MADE DESSERTS

CHEESECAKE 

CHOCOLATE GANACHE CAKE

CANNOLI

SEASONAL BREAD PUDDING

TIRAMISU

SELECTIONS OF GELATOS AND SORBETS

(GF*) items with this can be made gluten free. Maria’s Cucina is NOT a gluten free facility, but we are gluten free friendly.

*Raw fish, Shellfish, & undercooked meats may pose health risks to some individuals. Please inform your server of any allergies you may have.

*All prices subject to change based on market conditions.