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ANTIPASTI
PASTA FAGIOLI- 6
CLASSIC PASTA & BEAN SOUP
CHICKEN ESCAROLE SOUP – 6
TENDER CHICKEN WITH CHOPPED VEGETABLES, ESCAROLE & HOUSE-MADE STOCK
CALAMARI FRITTI – 12
CRISPY RINGS AND TENTACLES TOSSED IN TANGY VINAIGRETTE WITH SLICED CHERRY PEPPERS
INVOLTINI DI MELANZANE – 10
BATTERED EGGPLANT ROLLED WITH HERBED RICOTTA BAKED IN MARINARA
POLPETTE – 10
HOUSE-MADE MEATBALLS, WHIPPED RICOTTA, TOPPED WITH HOUSE MARINARA & PARMIGIANO
FRIED SCAMORZA CHEESE – 12
FRIED SCAMORZA CHEESE & MARINARA TOPPED WITH PECORINO ROMANO & TORN BASIL
TRUFFLED MUSHROOM POLENTA – 12
CREAMY MASCARPONE POLENTA TOPPED WITH SAUTÈED MUSHROOMS, TRUFFLE OIL & PECORINO ROMANO CHEESE
(GF*) ANTIPASTO DELLA CASA -20
CHEF SELECTION OF IMPORTED MEATS & CHEESES, OLIVES, ROASTED VEGETABLES & SPREADS
INSALATE
(ADD CHICKEN 6/ SALMON 8/ SHRIMP 9/ STEAK 9)*
(GF*) MISTO – 8
MIXED GREENS, SLICED FARM VEGETABLES TOSSED WITH HERBS, EVOO & VINEGAR
CAESAR – 9
CHOPPED HEART OF ROMAINE, SHAVED PARMIGIANO, FOCACCIA CRISPS, ANCHOVIES
BURRATA – 16
CREAMY BURRATA, RED & GOLDEN BEETS, ARUGULA TOPPED WITH CRUSHED PISTACHIOS & TRUFFLE HONEY
PEAR & ENDIVE – 9
SLICED PEARS, ENDIVE, CRUMBLED BLEU CHEESE, CANDIED WALNUTS TOSSED IN A SHERRY VINAIGRETTE
(GF*) RUCOLA – 10
ARUGULA, BLOOD ORANGE & RUBY RED GRAPEFRUIT WITH PICHOLINE OLIVES DRIZZLED WITH EVOO
PANANI
(ALL SANDWICHES COME WITH PICKLED VEGETABLES AND HOUSE CHIPS)
CAPRESE – 12
SLICED TOMATO AND MOZZARELLA WITH FRESH BASIL & BALSAMIC GLAZE ( ADD CHICKEN 4 )
PARMIGIANO – 12
CHOICE OF MEATBALL, EGGPLANT, OR CHICKEN PARMIGIANA WITH MARINARA & MOZZARELLA (VEAL AVAILABLE UPON REQUEST)
SAUSAGE & RABE – 12
GRAZIANO’S SAUSAGE SLICED THIN WITH BROCCOLI RABE, GARLIC OIL & PROVOLONE
(GF*) BISTECCA – 18 *
GRILLED RIBEYE,BALSAMIC REDUCED MUSHROOMS, CARAMELIZED ONIONS, PROVOLONE
PRIMI PIATTI
(GF*) CARBONARA – 12 *
SPAGHETTI, GUANCIALE, PECORINO ROMANO, BLACK PEPPER, FREE-RANGE HEN EGG
BOLOGNESE – 14
TAGLIATELLE WITH A RAGU OF BEEF, PORK & VEAL, SAN MARZANO BLEND & PARMIGIANO REGGIANO
SHRIMP SCAMPI – 18
LINGUINE, SHRIMP, WHITE WINE & PARSLEY TOPPED WITH GARLIC BREADCRUMBS
QUATTRO FORMAGGIO RAVIOLI – 14
FOURCHEESERAVIOLISAUTÉEDINAFRESH POMODORO & BASIL SAUCE TOPPED WITH PARMIGIANO REGGIANO
RIGATONI ALLA NORMA – 11
SAUTÈED EGGPLANT & SAN MARZANO TOMATOES TOPPED WITH WHIPPED RICOTTA
VITELLO E PISELLI – 14
PENNE TOSSED WITH TENDER BRAISED VEAL, PEAS, POMODORINIS, GARLIC & FRESH BASIL
SECONDI
CARNE
(GF*) BRACIOLE DI MANZO – 18 *
TENDER BEEF ROLLED WITH PINE NUTS, GOLDEN RAISINS, PECORINO, THEN BRAISED IN POMODORO & RED WINE SERVED OVER CREAMY POLENTA CAKES & TOPPED WITH GREMOLATA
PARMIGIANO
CHICKEN-14 VEAL-18
BREADED & PAN FRIED THEN TOPPED WITH HOUSE MARINARA & FRESH MOZZARELLA OVER RIGATONI POMODORO
MARSALA
CHICKEN-14 VEAL-18
POUNDED AND FLOUR DREDGED CUTLETS PAN SEARED WITH MUSHROOMS IN A MARSALA WINE REDUCTION OVER PENNE
PESCE
SALMONE STUFFATO – 16 *
SAUTÉED FAROE ISLAND SALMON OVER ARTICHOKE & ASPARAGUS RISOTTO TOPPED WITH A LOBSTER BUTTER SAUCE
MERLUZZO PUTTANESCA – 18
BAKED ATLANTIC COD TOPPED WITH A PUTTANESCA SAUCE OVER CREAMY POLENTA & GRILLED ASPARAGUS
CIOPPINO – 20
SHELLFISH MEDLEY, CALAMARI & BABY POTATOES STEWED IN A SPICY TOMATO SEA BROTH.
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.
