Andiamo

 
Specials

Menu dello Chef
Five-course Chef’s tasting menu 65

Menu Vegetariano
Four course Chef’s vegetarian tasting menu 55

Antipasti

Zuppa del Giorno
Soup of the Day 7

Involtini di Melanzane
Breaded eggplant, stuffed with Mozzarella and Ricotta cheese, with light tomato basil sauce 10.5

Polenta al Forno
Baked polenta topped with mushroom and Gorgonzola cheese 11.5

Turbante di Zucchine
Grilled zucchini stuffed with goat cheese, topped with capers and balsamic reduction 9.5

Cozze e Farro
Mussels, aromatic herbs, barley, vegetables, light spicy fresh tomato white wine sauce 13.5

Calamari Fritti
Fried calamari and anchovies tossed with sea salt and fresh leeks 12.5

Capesante dello Chef
Seared sea scallops, shallots, capers, brandy cream sauce with a hint of balsamic vinegar 13.5

Insalata

Insalata Tricolore
Radicchio, arugula, endive, Pecorino Romano cheese, anchovy herb vinaigrette 9.5

Panzanella
Bread, cherry tomatoes, olives, capers, celery, red onions, parsley, in red wine vinaigrette 10.5

Insalata di Finocchio
Shaved fennel, walnuts, goat cheese, tossed with white truffle oil and fresh lemon juice 9.5

Insalata alla Griglia
Grilled romaine lettuce, crispy Prosciutto, Gorgonzola cheese, balsamic reduction 10.5

Primi Piatti
Gluten-free Penne Pasta available upon request

Gnocchi al Sugo di Noci
Gnocchi sautéed with mushroooms, spinach, walnuts in Mascarpone cream sauce 18.5

Cannelloni al Prosciutto Cotto
Baked cannelloni stuffed with ham, Parmesan and Ricotta cheese, garnished with nutmeg, in béschamel sauce 18.5

Ravioli all’Aragosta
Housemade lobster ravioli sautéed with zucchini, lemon zest, cherry tomatoes, green onions, in light vodka sauce 23.5

Fettuccine al Ragu con Caprino
Fettuccine in a meat ragu sauce with goat cheese 19.5

Ravioli ai Funghi
Housemade mushroom ravioli in saffron and chive broth 18.5

Linguine Luci Johnson
Shrimp, cherry tomatoes, Portobello, arugula and crushed red pepper flakes in garlic olive oil sauce 19.5

Lingune ai Frutti di Mare
Linguine with Chef’s selection of fresh seafood in light spicy tomato white wine sauce 23.5

Secondi Piatti
Accompanied with potatoes and mixed vegetables, unless otherwise stated

Agnello alla Menta e Balsamico
Rack of lamb in balsamic mint reduction 26.5

Trittico di Pesce
Trio of grilled shrimp, scallop and calamari, topped with capers, in truffle lemon butter sauce 25.5

Gamberi con Spinaci
Sautéed shrimp with saffron white wine sauce, accompanied with wilted spinach 22.5

Vitello Rob Balon
Veal scaloppini in a Porcini mushroom brandy cream sauce 23.5

Filetto di Carne (8oz)
Peppercorn crusted filet mignon, Brandy port sauce, accompanied with sautéed onions and radicchio, in balsamic vinaigrette 27.5

Trota alla Griglia
Grilled rainbow trout, aromatic herb olive oil sauce served with a medley of wilted spinach, green beans, cherry tomatoes and roasted potatoes 22.5

Scaloppine al Rosmarino
Veal scaloppini in a rosemary lemon butter sauce 22