Christmas Menu

ANTIPASTI

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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 

Mother's Day Specials

ANTIPASTI

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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

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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

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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

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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

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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

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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

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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.