Antipasti

Appetizer.
- Il Tagliere
  
  italian for cutting board, a selection of cheese and cold cuts imported from italy served on a wooden board.
- Shitake Mushrooms
  
  served with fontina or toma cheese with a touch of white truffle oil
- Burrata Or Mozzarella
  
  served with heirloom tomatoes in summer or semi dry cherry tomatoes in winter.
- Carpaccio Scottato
  
  thinly sliced and seared carpaccio lightly tossed with olive oil and lemon.
- Polenta E Gamberi
  
  polenta typical dish from the veneto region served with shrimp lightly sautéed with a touch of olive oil and parsley

Paste E Risotti
- Gnocchi Allastice
  
  homemade gnocchi with lobster
- Tagliatelle Al Vitello
  
  homemade fettuccine with veal sauce
- Pappardelle Ai Porcini
  
  homemade pappardelle with porcini mushrooms
- Bigoi In Salsa
  
  thick spaghetti with salted anchovies in typical venetian recipe
- Spaghetti Alla Bottarga Di Muggine Od Alle Vongole
  
  thick spaghetti with bottarga or mullet eggs and spaghetti with clams

Le Carni Ed Il Pesce

Meats & Seafood.
- Costolette Dagnello Al Forno
  
  rack of lamb baked
- Tagliata Di Manzo
  
  seared ny cut steak
- Filetto Al Pepe Verde Od Alla Voronoff
  
  filet mignon with green pepper corn or voronoff
- Branzino Al Forno
  
  mediterranean seabass simply baked
- Seppie In Umido
  
  cuttlefish imported from france slow cooked with tomato sauce
- Tagliata Di Salmone
  
  salmon thinly cut ,sautéed with a touch of wine olive oil,, served with oysters mushrooms

Menu for La Sosta Enoteca provided by Allmenus.com

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