Please download our menu to view gluten free options
Dinner Menu
ANTIPASTI
PASTA FAGIOLI- 8
CLASSIC PASTA & BEAN SOUP
LENTIL SOUP – 8
LENTILS WITH CHOPPED FRESH VEGETABLES & HOUSE MADE STOCK
FRIED SCAMORZA CHEESE – 14
FRIED SCAMORZA CHEESE & MARINARA TOPPED WITH PECORINO ROMANO & TORN BASIL
CALAMARI FRITTI – 18
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 – 14
HOUSE-MADE MEATBALLS, WHIPPED RICOTTA, TOPPED WITH HOUSE MARINARA & PARMIGIANO
ANTIPASTO DELLA CASA – 29
CHEF SELECTION OF IMPORTED MEATS & CHEESES, OLIVES, ROASTED VEGETABLES & FIG JAM
GRILLED OCTOPUS – 18
GRILLED OCTOPUS WITH SAUTEED CANNELLINI BEANS, SLICED POTATOES & CHERRY TOMATOES
DRIZZLED WITH EVOO RABE & SAUSAGE – 15
GRILLED GRAZIANO SAUSAGE, SAUTEED RABE & ROASTED RED PEPPERS TOPPED WITH EVOO & SHAVED PARMIGIANO REGGIANO
INSALATE
(ADD CHICKEN 6/ SALMON 9/ SHRIMP 12/ STEAK 13*)
(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
WEDGE SALAD – 15
CLASSIC WEDGE SALAD WITH TOMATOES, RED ONION & CRISPY PANCETTA
BARBABIETOLE (BEETS) – 13
ARUGULA, CHERRY TOMATOES & RED ONIONS TOSSED IN A SHALLOT VINAIGRETTE TOPPED WITH GOAT CHEESE
BURRATA – 18
CREAMY BURRATA, PROSCIUTTO, ROASTED RED PEPPERS, SUN DRIED TOMATOES, CROSTINI, EVOO
PASTA
(GF*) CARBONARA – 22
SPAGHETTI, GUANCIALE, PECORINO ROMANO, BLACK PEPPER, FREE-RANGE HEN EGG
BOLOGNESE – 24
PAPPARDELLE WITH A RAGU OF BEEF, PORK & VEAL, SAN MARZANO BLEND & PARMIGIANO REGGIANO
SHRIMP SCAMPI – 28
LINGUINE, SHRIMP, WHITE WINE & PARSLEY TOPPED WITH GARLIC BREADCRUMBS
RIGATONI ALLA NORMA – 22
SAUTÈED EGGPLANT & SAN MARZANO TOMATOES TOPPED WITH WHIPPED RICOTTA
LINGUINI VONGOLE – 28
LITTLENECK CLAMS, WHITE WINE, GARLIC & FRESH PARSLEY TOPPED WITH SHAVED BOTTARGA
SECONDI
CARNE
BRACIOLE DI MANZO – 28
TENDER BEEF ROLLED WITH PINE NUTS, GOLDEN RAISINS, PECORINO, THEN BRAISED IN POMODORO & RED WINE SERVED OVER CREAMY POLENTA & TOPPED WITH GRATED ROMANO
FILET MIGNON – 43 *
8 OZ PAN SEARED FILET WITH TRUFFLE MASHED POTATOES, GRILLED ASPARAGUS & ONION STRINGS DRIZZLED WITH SAUCE BORDELAISE
POLLO LIMONE – 26
PAN SEARED STATLER CHICKEN BREAST SERVED OVER A SAUTEED BROCCOLI RABE RISOTTO TOPPED WITH A LEMON BUTTER SAUCE
MARSALA
CHICKEN – 28 VEAL – 30
POUNDED & FLOUR DREDGED CUTLETS PAN SEARED WITH MUSHROOMS IN A MARSALA WINE REDUCTION WITH MASHED POTATO & GRILLED ASPARAGUS
PARMIGIANO
CHICKEN – 28 VEAL – 34
BREADED & PAN FRIED THEN TOPPED WITH HOUSE MARINARA & FRESH MOZZARELLA OVER RIGATONI POMODORO
PESCE
SALMONE STUFFATO – 34
SAUTEED FAROE ISLAND SALMON OVER ARTICHOKE & ASPARAGUS RISOTTO TOPPED WITH A LOBSTER BUTTER SAUCE
MERLUZZO AL FORNO – 28
ATLANTIC COD TOPPED WITH LEMON BUTTER & FRESH BREADCRUMBS BAKED IN THE OVEN WITH GRILLED ASPARAGUS & FINGERLING POTATOES
CONTORNI (SIDE DISHES)
SAUTÉED RABE – 9
BRUSSEL SPROUTS, PANCETTA & ORGANIC HONEY – 8 GRILLLED ASPARAGUS – 9
LINGUINE, PENNE, RIGATONI – 6
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.
