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Dinner Menu

ANTIPASTI

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PASTA FAGIOLI- 8
CLASSIC PASTA & BEAN SOUP

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

FRIED SCAMORZA CHEESE – 14
FRIED SCAMORZA CHEESE & MARINARA TOPPED WITH PECORINO ROMANO & TORN BASIL

CALAMARI FRITTI – 16
CRISPY RINGS & TENTACLES TOSSED IN TANGY VINAIGRETTE WITH SLICED CHERRY PEPPERS

INVOLTINI DI MELANZANE – 13
BATTERED EGGPLANT ROLLED WITH HERBED RICOTTA BAKED IN MARINARA

POLPETTE – 13
HOUSE-MADE MEATBALLS, WHIPPED RICOTTA, TOPPED WITH HOUSE MARINARA & PARMIGIANO

TRUFFLED MUSHROOM POLENTA – 13
CREAMY MASCARPONE POLENTA TOPPED WITH SAUTÈED MUSHROOMS, TRUFFLE OIL & PECORINO ROMANO CHEESE

ANTIPASTO DELLA CASA – 29
CHEF SELECTION OF IMPORTED MEATS & CHEESES, OLIVES, ROASTED VEGETABLES & SPREADS

GRILLED OCTOPUS – 18
GRILLED OCTOPUS OVER SALSA ROSSA WITH SHAVED FENNEL & ARUGULA

INSALATE

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

(GF*)MISTO – 10
MIXED GREENS, SLICED FARM VEGETABLES TOSSED WITH HERBS & RED WINE VINAIGRETTE

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

PEAR & ENDIVE – 12
SLICED PEARS, ENDIVE, CRUMBLED BLEU CHEESE, CANDIED WALNUTS TOSSED IN A SHERRY VINAIGRETTE

RUCOLA – 12
ARUGULA, BLOOD ORANGE & RUBY RED GRAPEFRUIT WITH PICHOLINE OLIVES DRIZZLED WITH EVOO

BURRATA – 18
CREAMY BURRATA, RED & GOLDEN BEETS, ARUGULA TOPPED WITH CRUSHED PISTACHIOS & TRUFFLE HONEY

PRIMI PIATTI

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

BOLOGNESE – 22
TAGLIATELLE WITH A RAGU OF BEEF, PORK & VEAL, SAN MARZANO BLEND & PARMIGIANO REGGIANO

SHRIMP SCAMPI – 27
LINGUINE, SHRIMP, WHITE WINE & PARSLEY TOPPED WITH GARLIC BREADCRUMBS

GNOCCHI TOSCANA – 28
POTATO DUMPLINGS FOLDED INTO A BRAISED SHORT RIB RAGU WITH WILD MUSHROOMS, ROSEMARY & WHITE TRUFFLE OIL

RIGATONI ALLA NORMA – 21
SAUTÈED EGGPLANT & SAN MARZANO TOMATOES TOPPED WITH WHIPPED RICOTTA

VITELLO E PISELLI – 22
PENNE TOSSED WITH TENDER BRAISED VEAL, PEAS, POMODORINIS, GARLIC & FRESH BASIL

QUATTRO FORMAGGIO RAVIOLI – 24
FOUR CHEESE RAVIOLI SAUTÉED IN A FRESH POMODORO & BASIL SAUCE TOPPED WITH PARMIGIANO REGGIANO

LINGUINI VONGOLE – 26
LITTLENECK CLAMS, WHITE WINE, GARLIC & FRESH PARSLEY TOPPED WITH SHAVED BOTTARGA

SECONDI

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CARNE

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BRACIOLE DI MANZO – 26
TENDER BEEF ROLLED WITH PINE NUTS, GOLDEN RAISINS, PECORINO, THEN BRAISED IN POMODORO & RED WINE SERVED OVER CREAMY POLENTA

(GF*) FILET MIGNON – 42 *
8 OZ PAN SEARED FILET WITH FONTINA POTATOES, GRILLED ASPARAGUS, CIPOLLINI ONION & SAUCE BORDELAISE

COSTOLETTE BRASATE – 42
BEEF SHORT RIB BRAISED IN RED WINE OVER CREAMY MARSCARPONE POLENTA TOPPED WITH PORCINI DEMI

BRACIOLA DI MAIALE ALLA PAPA – 29 *
PAN ROASTED BERKSHIRE PORKCHOP SAUTÉED IN A GARLIC BUTTER & CHERRY PEPPER SAUCE WITH FINGERLING POTATOES & BABY CARROTS

POLLO SCARPARIELLO – 25
STATLER CHICKEN BREAST SERVED OVER A STEW OF FINGERLING POTATOES, FENNEL SAUSAGE, CIPOLLINI ONIONS & PEPPADEWS

VITELLO ALLA MILANESE – 34
PAN- FRIED VEAL CHOP TOPPED WITH ARUGULA, CHERRY TOMATOES & PARMIGIANO TOSSED IN LEMON VINAIGRETTE

MARSALA
CHICKEN – 28 VEAL – 30
POUNDED & FLOUR DREDGED CUTLETS PAN SEARED WITH MUSHROOMS IN A MARSALA WINE REDUCTION WITH MASHED POTATO & HARICOT VERT.

PARMIGIANO
CHICKEN – 28 VEAL – 34
BREADED & PAN FRIED THEN TOPPED WITH HOUSE MARINARA & FRESH MOZZARELLA OVER RIGATONI POMODORO.

PESCE

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(GF*) PESCE SPADA – 34 *
GRILLED SWORDFISH OVER BROCCOLI RABE WITH FINGERLING POTATOES IN A CHERRY TOMATO & SAFFRON PICCATA SAUCE

SALMONE STUFFATO – 32
SAUTÉED FAROE ISLAND SALMON OVER ARTICHOKE & ASPARAGUS RISOTTO TOPPED WITH A LOBSTER BUTTER SAUCE MERLUZZO

PUTTANESCA – 26
BAKED ATLANTIC COD TOPPED WITH A PUTTANESCA SAUCE OVER CREAMY POLENTA & GRILLED ASPARAGUS

CONTORNI (SIDE DISHES)

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BROCCOLI RABE, GARLIC, HOT PEPPER, EVOO – 8

GLAZED BABY CARROTS, SEA SALT & TRUFFLED HONEY – 8

FONTINA POTATOES – 8
SAUTÈED MUSHROOMS WITH TRUFFLE OIL – 9 FRIED FINGERLING POTATOES “CACIO PEPE” – 9

HOME MADE DESSERTS

CHEESECAKE 

CHOCOLATE GANACHE CAKE

CANNOLI

SEASONAL BREAD PUDDING

TIRAMISU

SELECTIONS OF GELATOS AND SORBETS

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.