Il Piatto Menus :
Link to Il Piatto's current Menu and Specials
Thursday, July 23rd, 2009
Sopa del Dia
8
Antipasti del Giorno
8
Tossed Garden Salad with creamy basil & roasted garlic vinaigrette
7
Caesar Salad Classique
7
Arugula, Orange & Fennel Salad with almonds gorgonzola & citrus vinaigrette
8
Tomato Mozarella Salad with roasted peppers
7
Duck Liver Crostini with mushrooms, marsala & gorgonzola
8
Proscuitto, Fontina, Roasted Pepper & Parmesan Bruscetta
8
Goat Cheese, Walnut, Roasted Garlic & Braised Leek Bruscetta
8
Fisherman's Soup with mussels, calamari, shrimp & garlic crostini
10
Gorgonzola & Walnut Ravioli with sundried tomato pesto
9 / 17
Parmigano Potato Gnocchi with wild mushrooms & marsala cream
9 / 17
Calamari Spaghetti with lemon, garlic, hot pepper & white wine
9 / 16
Jumbo Scampi Risotto with sweet peppers & lemon
11 / 19
Pumpkin Ravioli with brown sage butter & pine nuts
9 / 17
Linguine with Clams
11 / 19
Four Cheese Ravioli with marinara
9 / 17
~
Chicken Cutlet "Milanese" with parmesan risotto & mushroom marsala cream
19
Stuffed Pork Chop with tallegio, pine nuts, proscuitto, potato gratin & rosemary wine jus
19
Lemon & Rosemary Grilled Chicken with grilled vegetables & roasted potatoes
18
Pan Roasted Filet of Grouper with cauliflower red potato puree, braised leeks & sundried tomato vinaigrette
19
Sauteed Chicken Livers with pancetta, shallots, mashed potatoes & red wine vinegar reduction
17
Salmon "al cartoccio" with lemon herb butter, steamed new potatoes & baby vegetables
19
Il Piatto Prix Fixe - 7 nights a week
Three courses for 29.50
Four courses for 37.50
Prix Fixe is one entree or full pasta as main course and any combination of appetizer, salad, appetizer pasta or dessert for the remainder courses.
Please advise you server of any allergies 18% gratuity added to parties of five or more
2009
Antipasti del Giorno
Tossed Garden Salad
Caesar Salad “Classique”
Arugula, Orange & Fennel Salad with almonds gorgonzola & citrus vinaigrette
Endive & Radicchio Salad with roasted beets, goat cheese & walnut pesto
Tomato Mozarella Salad with roasted peppers
Duck Liver Crostini with mushrooms, marsala & gorgonzola
Cured Salmon Carpaccio with marinated beet salad, horseradish creme fraiche
Fisherman’s Soup with mussels, calamari, shrimp & garlic crostini
~
Gorgonzola Ravioli with sundried tomato pesto
Parmigano Potato Gnocchi with wild mushrooms & marsala cream
Calamari Spaghetti with lemon, garlic, hot pepper & white wine
Pappardelle with Braised Duckling with a red wine mascarpone jus
Jumbo Scampi Risotto with sweet peppers & lemon
Pumpkin Ravioli with brown sage butter & pine nuts
Linguine with Mussels
Fresh Pappardelle Bolognese with prosciutto, beef, veal, & chicken
Potato, Leek & Ricotta Tortelli with arugula pesto & sautéed spinach 9
~
Veal Cutlet Milanese with broccoli, roasted peppers, tomatoes, & flying fish roe zabaglione
Roast & Confit Duckling with sicilian cherry almond cous cous, sweet tomato marmalade, broccoli & orange thyme sauce
Grilled Trout with rosemary, wild mushrooms, & grilled polenta
Lemon & Rosemary Grilled Chicken with grilled vegetables & roasted potatoes
Grilled Tenderloin Filet with parmesan & proscuitto creamed spinach, crispy roast potatoes & grilled onions
Grilled Salmon with saffron risotto cake, sauteed spinach & beet chips
Saturday, December 22, 2007
Appetizers
Saffron Fish Soup
W/ Fennel, Spice, Sweet Peppers, Conchiglie & Pesto
Warm Beef Tongue Salad
W/ Roasted Beets, Spinach, Peppers, Mustard & Horseradish
Mediterranean Fish Cake W/ Saffron Aioli
Fresh Spinach Tagliatelle
W/ Chanterelles, Crabmeat, Arugula Pesto & Granna Padana
Grilled Endive Salad
W/ Warm Gorganzola, Balsamic Vinegar, Celery, Almonds, Tomato Confit & Moscato
Entrees
Grilled Piccione & Chanterelle Risotto
W/ Pumpkin, Pistachio, Parmesan & Prosciutto di Parma
Grilled jumbo Sea Scallops
W/ Cannellini Bean Ragout, Braised & Fressh Fennel, Peppers, Lemon & Truffle Butter Jus
Eggplant Wrapped Swordfish
W/ Basil, Caponata, Saffron Potatoes & Tapenade Coulis
Slow Roasted & Confit Prok Shank, "Osso Bucco"
W/ Moscato Braised Cabbage & Candied Sweet Winter Squash
Sheeps Head Fettuccine
W/ Slow roasted Braised Lamb, Tomato Confit, Roasted Peppers, Goat Cheese, Olives & Cervello Fritto
Dessert
Crespelle Involtini
W/ Citrus Zest, Pears, Blackberries & Strawberries
Saturday, May 21, 2005
Appetizers
Zuppa: cabbage and Asparagus
Pistachio and Calbrese Sausage Pate
Asparagus Risotto
With Wild Mushrooms and 90 Day Local Sheep's Milk Cheese
Crabmeat Stuffed Artichoke
Entrees
Guinea Hen Stuffed Shells
With Ricotta, Taleggio, Tomatoes and Cream
Sole Ripieno
Stuffed Baked Sole With Spinach, Rice and White Wine Besciamello
Oven Glazed Filet of YellowTail
With Ratatouille, Creamy Polenta, Balsamic Vinegar
Grilled Leg of Lamb
With Scilian Cous Cous and Black Olive Tomatoe Sauce
Trignoli Quattro Formagio
In Light Lamb Broth With Asparagus, Aromatics and Lemon
Guinea Hen Tortelli
With Sundried Tomatoes, Pistachio. Wild Oyster Mushrooms and Roasted pumpkin
Grilled Filet of Grouper
With Rosemary, Baby Bok Choy, Carmelized Fennel, Spring Onions and Garlic
Sides
Wild Baby Broccoli With Garlic, Lemon and Parmasen
Mushroom Ragu Peppernata with Polenta
Grilled White Asparagus
Roast Puree of Butternut Squash With Onions and Butter
Braised Baby Bok Choy
Creamy Mascrapone Polenta with Taleggio Gratinado
Rigatone With Chicken, Fennel, Sprig Onions and Sherry Wine
Saturday, June 4, 2005
Appetizers
Zuppa: Wild Asparagus and Baby Leek
Warm Frisse Salad
With Goat Cheese, Grilled Oyster Mushrooms, Strawberries and Champagne
Warm Radish Salad
With Spring Onions, Garlic, Gorganzola, Pistachio and Cream
Risotto and Clams
With Peas, Sausage, Hot Pepper and Asparagus
Spinach Salad
With Ricotta Salata, Yello Tomatoes, Roasted Peppers, Lemons and Olive Oil
Entrees
Honey and Cumin Leg of Lamb
With Polenta, Ratatouille and Olive Ragu
Procuitto Wrapped Monkfish
With Mushrooms, Potatoes, Roasted Garlic, Fennel, and Baby urnips
Filet of Codfish
With Clams, Asparagus, Conchiglie, Garlic and Wine
Seafood Cannelini
With Octopus, Shrimp, Clams, Calamari and Sauce Besaanella
Sides
Wild Snap Asparagus
Grilled Oyster Mushrooms and Aged Balsamic
Conchiglie and Pesto
Creamy Polenta
Braised Baby Bok Choy
Sauteed Garlic Snapes
Crab and Eggplant Stuffed Mushrooms
Dessert
First Spring Strawberries
with warm Aged Goat CHeese and Balsamic Vinegar
With Zabaglione
With Warm Zabaglione
With Marscapone
With Chocolate
Thursday, October 6 2005
Appetizers
Zuppa Del Giorno
Chicken & Mushroom
Warm Beet Salad
With Goat Cheese & Balsamic Vinegar
Cucumber & Arugala Salad
With Fennel, Peppers & Creme
Oven Fried Squash Blossoms
With Savory Ricotta Ripieno & Tomato Basil Sauce
Grilled Bobcat Quail
With Wild Onions & Barolo Wine Glaze Servged over
Truffled Mascarpone Polenta
Entrees
Crispy Friend Lake Perch
Served with Sauteed Broccoli & Cauliflower, with Roasted Potatoes and Garlic Aioli
Roasted Chicken Al Forno
Served with Grilled Eggplant, Peppers & Three Cheese Penne Gratine
"Cassola" Sardinian Seafood Casserole
With Mussels, Shrimp, Calamari, Monkfish, Peppers, Onions, & Farfalle
Sides
Sauteed Wild Broccoli & Cauliflower
Grilled Radicchio
Truffled Mascarpone Polenta
Roasted Beets
Dessert
Toasted Almond Gelato
Saturday, October 8 2005
Appetizers
Zuppa Del Giorno
Fisherman's soup with Shrimp, Mussels, Cuttlefish & Aioli Crostini
Barolo Basted Quail
With Wild Onions & Truffeled Mascarpone Polents
Cucumber & Arugula Salad
With Fennel, Pepper, Lemon, Wild Onions & Creme
Conchiglie
With Broccoli Rabe, Pine Nuts, Raisins & Parmesan
Pancetta Braised Treviso
With Balsamic Vinegar, Goat Cheese & Pesto
Roasted Beet Salad
With Goat Cheese, Walnuts, Onions & Vinegar
Entrees
Spinach & Halibut Triagnoli
Served eith Olives, Capers, Peppers, Tomatoes & Cool Garlic Creme
Baked Ziti W/ Grilled Chicken
With Grilled Baby Eggplant, Sweet Peppers, Ricotta & Parmesan
Prosciutto Wrapped Monkfish
Served with Roasted Brocciflower, Celery Root Puree & Barbaresco Wine Sauce
Guinea Hen Canneloni
With "Shcarole", Mozzarella, Parmesan & Tomatoes
Sides
Sauteed Brocciflower
Broccoli Rabe W/ Brown Butter, Lemon & Garlic
Vine Ripe Brandy Wine Tomatoes W/ Virgin Oil & Lemon
Dessert
Vanilla & Toasted Almond Gelato
Plum Pie