ANTIPASTO
APPETIZERS

Sea Scallops  ..…………………………………………………………………………  12
Arugula, grapes, avocado, grapefruit dressing.

Caprese Tower  ………………………………………………………………………… 9
Mozzarella di Buffalo, Vine ripened tomato, basil.

Fritti Misto …………………………………………………………………………….  13
Crispy calamari, sardines and shrimp with marinara sauce.

Smoked Duck Breast  ………………………………………………………………...  12
Sliced on bed of frisee, grapes, grapefruit dressing.

Maryland style crabcake  .……………………………………………………………..  8
Lump crabcake with saffron cream sauce.

Carpaccio  ...…………………………………………………………………………… 11
Thin slices of raw fillet of prime beef, marinated in white truffle oil, lemon dressing and shavings of Parmigiana.

INSALATE
SALADS

Di Caesar  ...………………………………………………………………….. for one  11
Made tableside.                                                                                                     for two 16

Novella Olio e Limone  ..……………………………………………………………….  8
Organic Baby greens with olive oil, lemon & shavings of Parmigiana.

Tricolore  ...…………………………………………………………………………….. 10
Arugula, radicchio, frisee & goat cheese.

Spinach  ...……………………………………………………………………………….  9
Grapes, walnuts, Parmesan with pomegranate dressing.

 

ZUPPA
SOUP

Soup of the Day  .…………………………………………………………  Ask the server

PESCE
FISH

Branzino   ……………………………………………………………………………… 23
Mediterranean Sea Bass braised with lemon caper sauce.

Salmon Al Mostorda  ..…………………………………………………………………19  
Salmon fillet stuffed with garlic, basil, capers in potato crust, with mustard cream sauce.

Aragosta e gamberi fra’ diavolo  …………………………………………  Market Price
1/2 lobster tail and shrimp sautéed in spicy pear tomato sauce.

Alascan Wild Halibut ………………………………………………………………… 25
Almond crusted fillet sautéed with grapefruit sauce.
PASTE E RISOTTI
PASTA & ITALIAN RICE

 

Linguine de Mare  .........................................................................................................  22
Linguine with shrimp, scallops, clams, mussels, & calamari in a light tomato sauce.

Farfalle e fungi Formaggi  ……………………………………………………………. 18
Bowtie pasta with wild mushrooms and four cheese cream sauce.

Spaghetti Polpettine  ………………………………………………………………….  23
Spaghetti with braised Kobe meatballs, pomodoro sauce.

Gnocchi  ……………………………………………………………………………….  17
Housemade potato gnocchi in a light tomato sauce gratineed with smoked fresh mozzarella.

Risotto con Funghi  …………………………………………………………………..   20
Italian rice with wild mushrooms, white truffle oil, herbs in a white wine sauce.

Penne Amatriciana  …………………………………………………………………… 18
Tube shaped pasta with pancetta, capers and spicy tomato sauce.

Cannelloni di Vitello e Spinaci  ……………………………………………………....  17
Housemade pasta stuffed with freerange veal, organic spinach, herbs in a vodka pink sauce.

CARNE
MEATS

Veal scaloppini  ……………………………………………………………………….  28
Flour dusted freerange veal loin slices braised with lemon caper sauce.

Manzo  ………………………………………………………………………………....  29
Certified Angus rib eye steak with green peppercorn sauce.

Pollo Marsala  …………………………………………………………………………  18
Organic chicken breast with wild mushrooms and marsala wine reduction.

Costoletto Griliata di Porco  …………………………………………………………  25
Herb crusted organic pork chop charbroiled with grilled vegetable salsa.

Polletto al Mattone  …………………………………………………………………...  24
Grilled split Cornish game hen marinated with garlic, herbs and lemon.

Osso Buco Milanese  ………………………………………………………………….  27
Braised freerange veal shank, organic vegetables with Italian rice.

Rack of Lamb ……...………………………………………………………….  for one 32
Herb crusted with Borolo mint sauce, carved tableside.                                       for two 58

 

 

 

FRESCO also offers Catering & Banquet Facilities.
Buon Appetito