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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.

Thanksgiving Menu

FIRST COURSE

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BAKED STUFFED MUSHROOMS– WITH RABE, GRAZIANO SAUSAGE & FRESH MOZZARELLA

SECOND COURSE

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BUTTERNUT SQUASH– BISQUE, CRISPY PROSCIUTTO & SAGE

THIRD COURSE

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CHOICE OF: MISTO SALAD OR CAESAR SALAD

FOURTH COURSE

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SLICED TURKEY BREAST– WITH APPLE SAUSAGE STUFFING, MASHED POTATOES, GREEN BEANS, CRANBERRY SAUCE & TURKEY GRAVY

PAN ROASTED SALMON– OVER WARM LENTILS WITH ASPARAGUS & PUTTANESCA SAUCE

PUMPKIN RAVIOLI– WITH PANCETTA,GOAT CHEESE,DRIED CURRANTS, IN A SAGE BROWN BUTTER SAUCE

BONELESS BRAISED SHORT RIB– WITH BUTTERED PAPPARDELLE

VEAL MILANESE-TOPPED WITH ARUGULA, CHERRY TOMATOES & PARMIGIANO

FIFTH COURSE

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PUMPKIN PIE-WITH CANDIED PECANS & WHIPPED CREAM

APPLE COBBLER– WITH VANILLA GELATO

MINI CANNOLI-WITH HOUSE MADE SWEET RICOTTA