Italy to Go - By Chef Alessandro Pendinelli

Call +1 914 888 4045 or email info@chefalessandrop.com to place your order.

Appetizer

Vitello Tonnato

Cold Sliced Veal covered with creamy tuna sauce.

$15.50

Octopus

With sweet potatoes, guanciale and frisee.

$17.50

Arancini Cacio e Pepe

$12

Zucchini Flowers

In pastella with ricotta and anchovies.

$16.50

Caprese Burrata

$13.50

Meatballs

Classic Italian meatballs in tomato sauce 100% gras fed beef.

$13

Beef Carpaccio

With pickled vegetables and black truffle.

$20

Salad

Quinoa

With baby Kale, avocado mousse and lime dressing.

$10

Panzanella salad

$10

Baby beets

With cranberries, candy walnuts and caramelized orange dressing.

$10

Panini

Polipo

Grilled octopus with buffalo mozzarella, grilled broccoli rabe and potato chips.

$17

Tonno

Tuna tartare, avocado pesto, cucumber, arugula and burrata.

$18

Gambero

Shrimps in pastella, fior di latte mozzarella, arugula and sun-dried tomatoes.

$16.50

Veggie

Multigrain bread, mix grilled veggie, honey mustard and orange marmalade.

$15

Pasta

Fusilli

With langoustines cherry tomatoes and stracciatella cheese.

$18

Risotto

With shrimps, orange zest and mascarpone cheese.

$16

Cavatelli

Homemade cavatelli pasta with Italian mild sausage, fennel, kale pesto and robiola cheese.

$17.50

Main Course

Parmigiana

Fried sliced eggplant filling layered with cheese and tomato sauce and basil.

$14.50

Milanese

Veal chop Milanese with arugula, cherry tomatoes and lemon dressing.

$28

Cotoletta

Chicken cutlet, buffalo mozzarella, prosciutto San Daniele and black truffle sauce.

$25

Branzino

Mediterranean branzino with backed potatoes, capers, taggiasche olives, and EVOO.

$24.50

Desserts

Tiramisù