Easter Menu
ANTIPASTI
CHICKEN ESCAROLE SOUP – 8
TENDER CHICKEN WITH CHOPPED VEGETABLES, ESCAROLE & HOUSE-MADE STOCK
CALAMARI FRITTI – 18
CRISPY RINGS & TENTACLES TOSSED IN TANGY VINAIGRETTE WITH SLICED CHERRY PEPPERS
POLPETTE – 14
HOUSE-MADE MEATBALLS, WHIPPED RICOTTA, TOPPED WITH HOUSE MARINARA & PARMIGIANO
STUFFED MUSHROOMS – 18
STUFFED MUSHROOMS PREPARED WITH A RITZ CRACKER & VEGETABLE STUFFING TOPPED WITH PROVOLONE CHEESE & BAKED IN THE OVEN
ANTIPASTO DELLA CASA – 28
CHEF SELECTION OF IMPORTED MEATS & CHEESES, OLIVES, ROASTED VEGETABLES FIG JAM
PASTA
SHRIMP SCAMPI – 28
LINGUINE, SHRIMP, WHITE WINE & PARSLEY TOPPED WITH GARLIC BREADCRUMBS
LINUINE VONGOLE – 28
LITTLENECK CLAMS, WHITE WINE, GARLIC & FRESH PARSLEY TOPPED WITH SHAVED BOTTARGA
RIGATONI BOLOGNESE – 27
RIGATONI WITH A RAGU OF BEEF, PORK & VEAL, SAN MARZANO BLEND & PARMIGIANO REGGIANO
PORCINI MUSHROOM RAVIOLI – 26
PORCINI STUFFED RAVIOLI TOPPED WITH A COGNAC CREAM SAUCE & SAUTEED MUSHROOMS FINISHED WITH FRESH SHAVED PECORINO ROMANO
INSALATA
MISTO – 11
MIXED GREENS, SLICED FARM VEGETABLES TOSSED WITH HERBS & RED WINE VINAIGRETTE
CAESAR – 14
CHOPPED HEART OF ROMAINE, SHAVED PARMIGIANO, FOCACCIA CRISPS, ANCHOVIES
WEDGE – 15
CLASSIC WEDGE SALAD WITH TOMATOES, RED ONION & CRISPY PANCETTA
PESCE
SWORDFISH – 42
GRILLED SWORDFISH INFUSED WITH A SAUCE OF DICED TOMATOES, SHERRY WINE & EVOO
SALMONE STUFFATO – 34
SAUTEED FAROE ISLAND SALMON OVER ARTICHOKE & ASPARAGUS RISOTTO TOPPED WITH A LOBSTER BUTTER SAUCE
CARNE
FILET MIGNON – 44 *
8 OZ PAN SEARED FILET WITH TRUFFLE MASHED POTATOES, GRILLED ASPARAGUS & ONION STRINGS DRIZZLED WITH SAUCE
BORDELAISE
EASTER HAM – 32
BAKED VIRGINIA HAM TOPPED WITH A BOURBON BROWN SUGAR & MUSTARD GLAZE WITH SWEET POTATO GRATTAN & SAUTEED GREEN BEANS
POLLO LIMONE – 26
PAN SEARED STATLER CHICKEN BREAST SERVED OVER A SAUTEED BROCCOLI RABE RISOTTO TOPPED WITH A LEMON BUTTER SAUCE
VEAL PARMIGIANO – 38
BREADED & PAN FRIED THEN TOPPED WITH HOUSE MARINARA & FRESH MOZZARELLA OVER RIGATONI POMODORO
ROSEMARY ENCRUSTED RACK OF LAMB – 49
TRUFFLED POTATO PUREE, ROASTED ASPARAGUS & ROSEMARY LAMB JUS
Christmas Menu
ANTIPASTI
CHICKEN ESCAROLE SOUP – 9
TENDER CHICKEN WITH CHOPPED VEGETABLES, ESCAROLE & HOUSE-MADE STOCK
CALAMARI FRITTI – 20
CRISPY RINGS & TENTACLES TOSSED IN TANGY VINAIGRETTE WITH SLICED CHERRY PEPPERS
SMELTS – 16
SMELTS LIGHTLY FLOURED, PAN FRIED & LIGHTLY SEASONED WITH SALT & PEPPER
SNAILS – 24
CHUNCKY SNAILS TRADITIONALLY PREPARED
BACCALA – 22
CLAMS CASINO – 18
STUFFED MUSHROOMS – 16
MUSHROOMS STUFFED WITH SEASONED BREAD & SAUTEED VEGETABLES
POLPETTE – 15
HOUSE-MADE MEATBALLS, WHIPPED RICOTTA, TOPPED WITH HOUSE MARINARA & PARMIGIANO
PASTA
SHRIMP SCAMPI -29
LINGUINE, SHRIMP, WHITE WINE & PARSLEY TOPPED WITH GARLIC BREADCRUMBS
LINUINE VONGOLE – 30
LINGUINE, SHRIMP, WHITE WINE & PARSLEY TOPPED WITH GARLIC BREADCRUMBS
BOLOGNESE – 26
PAPPARDELLE WITH A RAGU OF BEEF, PORK & VEAL, SAN MARZANO BLEND & PARMIGIANO REGGIANO
CABONARA – 24
SPAGHETTI, GUANCIALE, PECORINO ROMANO, BLACK PEPPER, FREE-RANGE HEN EGG
INSALATA
MISTO – 11
MIXED GREENS, SLICED FARM VEGETABLES TOSSED WITH HERBS & RED WINE VINAIGRETTE
CAESAR – 14
CHOPPED HEART OF ROMAINE, SHAVED PARMIGIANO, FOCACCIA CRISPS, ANCHOVIES
BURRATA -20
CREAMY BURRATA , PROSCIUTTO, HOUSE MADE ROASTED PEPPERS & SUN DRIED TOMATOES
PESCE
SWORDFISH – 34
GRILLED SWORDFISH WITH MASHED POTATO & GRILLED ASPARAGUS TOPPED WITH A LEMON BUTTER SAUCE
SALMONE STUFFATO – 36
SAUTEED FAROE ISLAND SALMON OVER ARTICHOKE & ASPARAGUS RISOTTO TOPPED WITH A LOBSTER BUTTER SAUCE
MERLUZZO AL FORNO – 30
ATLANTIC COD TOPPED WITH LEMON BUTTER & SEASONED BREAD CRUMBS BAKED IN THE OVEN SERVED WITH POTATO & VEGETABLE
CARNE
FILET MIGNON – 45 *
8 OZ PAN SEARED FILET WITH TRUFFLE MASHED POTATOES, GRILLED ASPARAGUS & ONION STRINGS DRIZZLED WITH SAUCE BORDELAISE
VEAL MARSALA – 32
POUNDED & FLOUR DREDGED CUTLETS PAN SEARED WITH MUSHROOMS IN A MARSALA WINE REDUCTION WITH MASHED POTATO & GRILLED ASPARAGUS
POLLO LIMONE – 28
PAN SEARED STATLER CHICKEN BREAST SERVED OVER A SAUTEED BROCCOLI RABE RISOTTO TOPPED WITH A LEMON BUTTER SAUCE
CHICKEN PARMIGIANO – 30
BREADED & PAN FRIED THEN TOPPED WITH HOUSE MARINARA & FRESH MOZZARELLA OVER RIGATONI POMODORO
Thanksgiving Menu
ANTIPASTI
CHICKEN ESCAROLE SOUP – 9
TENDER CHICKEN WITH CHOPPED VEGETABLES, ESCAROLE & HOUSE- MADE STOCK
BUTTERNUT SQUASH – 9
BUTTERNUT SQUASH SOUP
CALAMARI FRITTI – 18
CRISPY RINGS & TENTACLES TOSSED IN TANGY VINAIRETTE WITH SLICED CHERRY PEPPERS
ANTIPASTO DELLA CASA – 29
CHEF SELECTION OF IMPORTED MEATS & CHEESES, OLIVES, ROASTED VEGETABLES & FIG JAM
FRIED SCAMORZA CHEESE – 14
FRIED SCAMORZA CHEESE & MARINARA TOPPED WITH PECORINO ROMANO & TORN BASIL
POLPETTE – 14
HOUSE-MADE MEATBALLS, WHIPPED RICOTTA, TOPPED WITH HOUSE MARINARA & PARMIGIANO
STUFFED ARTICHOKE – 16
TRADITIONAL BREAD STUFFING WITH VEGETABLES, BLACK OLIVES, SALAMI & GRATED ROMANO CHEESE
STUFFED MUSHROOMS – 13
STUFFED MUSHROOMS WITH SEASONED BREAD & SAUTEED VEGETABLES
PASTA
SHRIMP SCAMPI – 28
LINGUINE, SHRIMP, WHITE WINE & PARSLEY TOPPED WITH GARLIC BREADCRUMBS
BUTTERNUT SQUASH RAVIOI – 28
BUTTERNUT SQUASH RAVIOLI TOSSED IN AN AMARETO CREAM SAUCE TOPPED WITH SAUTEED SCALLOPS
LINGUINE VONGOLE – 29
LITTLENECK CLAMS, WHITE WINE, GARLIC & FRESH PARSLEY TOPPED WITH SHAVED BOTTARGA
BOLOGNESE – 25
PAPPARDELLE WITH A RAGU OF BEEF, PORK & VEAL, SAN MARZANO BLEND & PARMIGIANO REGGIANO
QUATTRO FORMAGGIO RAVIOLI – 24
FOUR CHEESE RAVIOLI SAUTEED IN A FRESH POMODORO & BASIL SAUCE TOPPED WITH PARMIGIANO REGGIANO
INSALATA
MISTO – 11
MIXED GREENS, SLICED FARM VEGETABLES TOSSED WITH HERBS & RED WINE VINAIGRETTE
CAESAR – 13
CHOPPED HEART OF ROMAINE, SHAVED PARMIGIANO, FOCACCIA CRISPS, ANCHOVIES
BOSTON BIBB – 15
FRESH RASPBERRIES, PEARS & DRIED CRANBERRIES TOSSED IN A SHERRY VINAIGRETTE & TOPPED WITH CRUMBLED GOAT CHEESE
PESCE
HALIBUT / MKT PRICE
PAN SEARED HALIBUT OVER A CRAB MEAT AND SPINACH RISOTTO FINISHED IN A LOBSTER BUTTER SAUCE
SALMONE STUFFATO – 35
SAUTEED FAROE ISLAND SALMON OVER ARTICHOKE & ASPARAGUS RISOTTO TOPPED WITH A LOBSTER BUTTER SAUCE
CARNE
TURKEY DINNER – 42
WHITE TURKEY MEAT, MASHED POTATOES HOUSE MADE STUFFING & STRING BEANS
FILET MIGNON – 44 *
8 OZ PAN SEARED FILET WITH TRUFFLE MASHED POTATOES, GRILLED ASPARAGUS & ONION STRINGS DRIZZLED WITH SAUCE BORDELAISE
POLLO LIMONE – 27
PAN SEARED STATLER CHICKEN BREAST SERVED OVER A SAUTEED BROCCOLI RABE RISOTTO TOPPED WITH A LEMON BUTTER SAUCE
PARMIGIANO
CHICKEN – 28 VEAL – 34 BREADED & PAN FRIED THEN TOPPED WITH HOUSE MARINARA & FRESH MOZZARELLA OVER RIGATONI POMODORO
Please download our menu to view gluten free options
ANTIPASTI
POLPETTE – 13
HOUSE-MADE MEATBALLS, WHIPPED RICOTTA, TOPPED WITH HOUSE MARINARA & PARMIGIANO
SPRING GARLIC & POTATO SOUP – 8
SPRING GARLIC & POTATO SOUP TOPPED WITH PESTO CROSTINI & CRISPY PROSCIUTTO
CALAMARI FRITTI – 18
CRISPY RINGS & TENTACLES TOSSED IN TANGY VINAIGRETTE WITH SLICED CHERRY PEPPERS
SHRIMP COCKTAIL – 22
SHRIMP COCKTAIL SERVED WITH HOUSE MADE COCKTAIL SAUCE & LEMON
BURRATA – 16
BURRATA, SLICED PROSCIUTTO, ROASTED PEPPERS, PEPPADEWS & EVOO
INSALATE
MISTO – 10
MIXED GREENS, SLICED FARM VEGETABLES TOSSED WITH HERBS, EVOO & VINEGAR
CAESAR – 12
CHOPPED HEART OF ROMAINE, SHAVED PARMIGIANO, FOCACCIA CRISPS, ANCHOVIES
STRAWBERRY & ARUGULA – 14
ARUGULA, STRAWBERRIES, GOAT CHEESE & TOASTED ALMONDS TOPPED WITH A WHITE BALSAMIC DRESSING
PRIMI
SHRIMP SCAMPI – 28
LINGUINE, SHRIMP, WHITE WINE & PARSLEY TOPPED WITH GARLIC BREADCRUMBS
RIGATONI ALLA GENOVESE – 26
RIGATONI WITH A RAGU OF VEAL, PORK & PANCETTA, WHITE WINE & A TOUCH OF CREAM TOPPED WITH PECORINO ROMANO CHEESE
GNOCCHI TOSCANA – 28
POTATO DUMPLINGS FOLDED INTO A BRAISED SHORT RIB RAGU WITH WILD MUSHROOMS, ROSEMARY & WHITE TRUFFLE OIL
SPAGHETTI PRIMAVERA – 23
SPAGHETTI WITH SPRING VEGETABLE POMODORO, ASPARAGUS, SNAP PEAS, ARTICHOKE & CHERRY TOMATOES TOPPED WITH PECORINO CHEESE
CARNE
CHICKEN MILANESE – 29
BREADED & PAN FRIED THEN TOPPED WITH ARUGULA, CHERRY TOMATOES & SHAVED PARMIGIANO TOSSED IN A LEMON VINAIGRETTE
FILET MIGNON – 45
8 OZ PAN SEARED FILET WITH CREAMY POTATO GRATINATA & GREEN BREANS TOPPED WITH A PORCINI MUSHROOM SAUCE
VEAL OSSO BUCO – 42
VEAL OSSO BUCO SERVED OVER SPRING PEA RISOTTO & TOASTED PINE NUT GREMOLATA
VEAL PARMIGIANO – 34
BREADED & PAN FRIED VEAL CHOP TOPPED WITH HOUSE MARINARA & FRESH MOZZARELLA OVER RIGATONI POMODORO
CHICKEN AL MATTONE – 26
ROASTED BONELESS CRISPY CHICKEN TOPPED WITH A ROSEMARY & LEMON SAUCE WITH FINGERLING POTATOES & BROCCOLI RABE
ROSEMARY ENCRUSTED RACK OF LAMB – 49
TRUFFLED POTATO PUREE, ROAST ASPARAGUS & ROSEMARY LAMB JUS
PESCE
SALMONE STUFFATO – 36
SAUTÉED FAROE ISLAND SALMON WITH FINGERLING POTATOES, MUSHROOMS & ASPARAGUS DRIZZLED WITH A BALSAMIC REDUCTION
SWORDFISH TOSCANO – 42
GRILLED SWORDFISH OVER CANNELINI BEANS, TUSCAN KALE & POMODORINI TOMATOES TOPPED WITH SALSA VERDE
DOLCE
TIRAMISU – 9
MARSCAPONE CREAM LAYERED BETWEEN ESPRESSO SOAKED LADY FINGERS
CHOCOLATE BUDINO – 9
BITTERSWEET CHOCOLATE PUDDING TOPPED WITH FRESH WHIPPED CREAM & CANDIED WALNUTS
CANNOLI – 9
SICILIAN STYLE WITH SWEET RICOTTA , LEMON ZEST & CRUSHED PISTACHIO
LEMON OLIVE OIL CAKE – 9
WITH A MARSCAPONE WHIPPED CREAM & FRESH BERRIES
Christmas Eve - La Vigilia Specials
SPECIALS
CHRISTMAS EVE BACCALA SALAD
Fresh lemon, parsley & EVOO.
CHEF ANTHONY’S SNAIL SALAD
Chunked snails, red onion, arugula & lemon.
Fried Smelts
Pan fried smelts with a touch of sea salt & a lemon wedge.
Octopus Salad
with string beans, potatoes, Kalamata olives, celery & Italian parley.
Linguini Vongole
fresh clams, white wine, garlic, & a touch of red pepper seeds.
Baked Stuffed Shrimp
with lump crab meat & Ritz cracker.
Lobster Fradiavolo
1 lb. lobster sautèed in garlic & spicy pomodoro ,served over spaghetti.
(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.
