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.
Thanksgiving Menu
FIRST COURSE
BAKED STUFFED MUSHROOMS– WITH RABE, GRAZIANO SAUSAGE & FRESH MOZZARELLA
SECOND COURSE
BUTTERNUT SQUASH– BISQUE, CRISPY PROSCIUTTO & SAGE
THIRD COURSE
CHOICE OF: MISTO SALAD OR CAESAR SALAD
FOURTH COURSE
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
PUMPKIN PIE-WITH CANDIED PECANS & WHIPPED CREAM
APPLE COBBLER– WITH VANILLA GELATO
MINI CANNOLI-WITH HOUSE MADE SWEET RICOTTA
