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Costantino's Home | Dinner Menu | Passport to Italy Menu | Kids Menu | Gift Certificates | Directions Costantino's Ristorante Dinner Menu Antipasti Caldi | Antipasti Freddi | Insalate | Pesce | Pasta | Carne
Mozzarella in Carroza Freshly made in house mozzarella, wedged between two slices of bread, egg battered and topped with a tomato and basil sauce. 10.00
Capasente alla Cleopatra Bay scallops on the half shell topped with citrus infused breadcrumbs, smoked pancetta, and fresh herbs. Baked in the oven with a garlic butter and lemon sauce. 12.00 Involtini di Melanzane Thin slices of eggplant, pan sauteed and rolled with fresh mozzarella, fresh basil and prosciutto cotto. Finished with a light pomodoro sauce and grated Parmigiana. 10.00
Antipasto All'Italiana Chef's choice of freshly sliced salumi, fresh mozzarella, grilled eggplant, Mediterranean olives, and imported pepper dews. Laced with extra virgin olive oil. 12.00 Gamberoni Freddi Shrimp cocktail served with house made cocktail sauce and lemon. 11.00 Bruschetta alla Caponata A Sicilian classic, diced eggplant lightly sauted with red onions, celery and capers finished with red wine vinegar and fresh basil over grilled crostini. 9.00 Carpaccio Paper-thin slices of beef filet, dressed with extra virgin olive oil, capers and shaved Parmigiano Reggiano, served on a bed of baby arugula. 12.00
Panzanella Insalata Tricolore Baby wild arugula, radicchio, and Belgium endive. Lightly tossed with capers and a fresh lemon vinaigrette. Topped with freshly shaved Parmigiano Reggiano. 9.00
tomatoes, house-made mozzarella, fresh basil, and dressed with extra virgin olive oil and a dash of balsamic vinegar. 11.00 Insalata Cesare Freshly chopped romaine lettuce tossed in a traditional Caesar dressing and croutons. Prepared tableside for two. 12.00
Pesce Bianco con Pistachio e Salsa di Granchio Fresh filet of Chilean sea bass encrusted with pistachio nuts, finished with a delicate yellow pepper and crabmeat sauce. 25.00 Salmone alla Griglia Atlantic salmon filet marinated with fresh lemon juice and summer herbs. Grilled over an open flame and topped with a citrus infused compund butter. 19.00 Pesce Spada alla Messinese Grilled center-cut swordfish steak, topped with capers, dried currants, olives, toasted pignoli and tomato sauce in the style of 21.00
Pesce al Forno Local haddock baked with chopped cherry peppers, black olives and herbed breadcrumbs, topped with white wine and garlic butter. 18.00 Pesce del Giorno Daily seafood dish prepared tableside for you Enzo style. MKT
Pasta dishes are made with Linguine alle Vongole Small tender Manilla clams sauted in extra virgin olive oil, garlic, a touch of hot pepper seeds and fresh herbs. Your choice of red or white sauce. 13.00 Tortellini alla Bolognese Cheese filled tortellini, tossed with a traditional Bolognese sauce made with ground veal, pork, and beef, slowly simmered with tomatoes, garlic and herbs. 12.00 Tender pillows of potato gnocchi tossed with a tomato basil sauce, Pecorino Romano and fresh mozzarella. 12.00 Bucatini alla Caprese Hollow spaghetti dressed with extra virgin olive oil, red and yellow grape tomatoes, fresh mozzarella and fresh basil. Prepared tableside. 13.00 Ravioli Giganti Five cheese ravioli topped with a light pomodoro and basil sauce. 12.00 Venda Ravioli's popular lobster-stuffed ravioli in a creamy pink mascarpone sauce with sauteed jumbo shrimp. 22.00 Rigatoni alla Calabrese Fresh tubular shaped pasta, tossed in a spicy Calabrese style pomodoro sauce, accompanied with Polpeti di Melanzane. 12.00 Penne ai Quattro Formaggi Small tubes of pasta baked in a pomodoro sauce with fontina, fresh mozzarella, mascarpone, and Parmigiano Reggiano. 12.00
Cannelloni del Giorno Ask your server for the Cannelloni of the day. 14.00
Filetto di Manzo ai Funghi Selvaggi Two medallions of filet mignon, pan roasted with a mix of wild mushrooms in a sherry wine reduction. 24.00 Bistecca alla Pizzaiola 14-ounce sirloin grilled over an open flame, served with a spicy tomato sauce, seasoned with roasted garlic and fresh oregano. 20.00 Costoletta di Maiale alla Milanese 10-ounce French pork loin chop lightly pounded and breaded, topped with baby arugula dressed with a lemon-Dijon vinaigrette. 17.00 Agnello alla Griglia Two lamb t-bone chops encrusted with fresh Mediterranean herbs. Grilled over an open flame and finished with a lemon infused extra virgin olive oil. 22.00 Scaloppine alla Marsalla Provimi veal medallions, lightly sauteed with fresh mushrooms in a marsala wine reduction. 17.00 Costolette di Vitello al Alberto Domestic rack of veal stuffed with baby spinach and caramelized Onions, crucolo cheese, oven roasted and finished with a delicate porcini and sherry wine reduction. 22.00
Vitello alla Parmigiano Tender pounded Provimi veal, lightly breaded and baked in a pomodoro sauce, topped with melted mozzarella and grated Parmigiano Reggiano. 17.00 Pollo alla Parmigiano 15.00
Paillard di Pollo Boneless chicken breast lightly pounded. Sauteed in a lemon butter sauce and garnished with artichoke hearts and sliced grape tomatoes. 15.00 Pollo alla Amalfi A traditional dish from the Amalfi coast. Sauted chicken breast with caramelized garlic, artichoke hearts and fire-roasted red peppers, finished in a sherry wine reduction. 16.00
Remember: "A tavola non s'invecchia" If you have food allergies, please communicate them to your server so we may try to accommodate your needs. If you are susceptible to any food-borne illness, we recommend against the consumption of undercooked meats and any raw shellfish. Executive Chef Alberto Lopez Manager Michael Carrazzo A gratuity of 20% may be added to parties of six or more guests. |
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