Rustic Italian soup, pasta, organic cannellini beans.
Spicy plum tomato sauce, garlic, rosemary and Sicilian long hots.
Fresh sliced panko crusted zucchini, garlic aioli dipping sauce.
Jumbo lump crab and avocado.
Free range jumbo chicken wings in extra virgin olive oil, lemon and fresh herbs, topped with caramelized onions.
Prosciutto, mixed olives, crostini.
Layered mozzarella with rustic Italian bread, lightly fried, lemon anchovy, caper white wine sauce.
Imported buffalo mozzarella, baby tomatoes, roasted peppers, fresh basil.
Crisp won-ton purses stuffed with sweet Italian sausage, ricotta, roasted peppers, garlic aioli, balsamic reduction.
2 fried meatballs, one in Sunday gravy and the other with extra virgin olive oil and roasted garlic, served with old school salad in a red wine vinaigrette.
Lightly fried serve with serrano peppers, savory marinara.
Creamy polenta with butter and Parmigiano-Reggiano with mushrooms sauteed in marsala wine and shallots finished with truffle oil.
Little neck clams, shaved fennel, red or white wine garlic basic broth.
Eggplant fried in homemade bread crumbs, layered with fresh mozzarella and tomato, topped with arugula and a balsamic reduction.
Little neck clams topped with roasted garlic and parsley.
Mixed baby greens, cucumber, tomato, onion, white balsamic.
Crisp iceberg lettuce wedge, maytag chunky blue cheese dressing applewood smoked bacon.
Organic golden beets, whipped ricotta cheese, pistachio.
Prime filet mignon, baby arugula, tossed in black truffle oil and topped with shaved Parmigiano-Reggiano.
Baby arugula with shaved fennel and red onion, tossed in a citrus vinaigrette and topped with Parmigiano-Reggiano and blood orange slices.
italian cured meats and cheeses.
Fresh mozzarella, plum tomato and Parmigiano-Reggiano finished with extra virgin olive oil and basil.
Slow cooked plum tomato with roasted garlic and onions topped with fresh buffalo mozzarella and Parmigiano-Reggiano finished with extra virgin olive oil and basil.
Fresh mozzarella with roasted garlic, caramelized red onion and long hot peppers finished with extra virgin olive oil and Parmigiano-Reggiano.
Fresh mozzarella, truffle, exotic mushrooms, ricotta, pesto drizzle.
Crispy pancetta sauteed with shallots in a tomato cream sauce.
Our famous classic bolognese, homemade ricotta.
Fusilli pasta, medley of organic roasted vegetables, roasted garlic, Sicilian extra virgin olive oil.
Fresh tomatoes slow cooked, infused with garlic and basil oil, finished with Parmigiano-Reggiano.
Our classic meatballs and pasta "old school" topped with ricotta.
Fusilli pasta, pancetta and shallots in a brandy cream sauce, topped with radicchio, baby shrimp finished with mozzarella and basil, served in a foil pouch.
Homemade ricotta basil gnocchi, savory marinara sauce, basil pesto creamy alfredo sauce.
Shrimp, scallops, clams, gaeta olives, capers, light marinara.
Broccoli rabe and sausage.
Scallops, jumbo shrimp, spicy garlic sauce.
Vongole finished with white wine, garlic, roasted garlic extra virgin olive oil.
Shrimp, mussels, clams, lobster in a spicy red sauce, finished with extra virgin olive oil and basil over tagliatelle.
Free range chicken breast francaise style, white asparagus, capers, white wine lemon sauce, crispy risotto ball.
Pan sauteed veal scallopini, sweet and hot peppers, onions, white winekiss of marinara.
Free range chicken breasts sauteed in marsala wine, garlic, mushrooms asparagus tips, crispy risotto ball.
Medallions of veal scaloppini stacked with crimini mushrooms, savory wine truffle reduction, shoestring potatoes.
Bell & Evans chicken on the bone, balsamic reduction, parmesan garlic crust, crispy risotto ball.
14 oz. prime veal chop simply seasoned and broiled, Italian long hot pepper, potato tart.
Bell & Evans chicken on the bone sauteed with sausage, potato, bell and serrano peppers, lemon, herbs, garlic.
Double cut prime milk fed veal chop pounded thin, lightly breaded arugula salad, baby tomatoes.
Organix raised hanger steak served sliced, smashed potato, organic root vegetables.
Double cut prime milk fed veal chop pounded thin, lightly breaded, savory marinara sauce, homemade mozzarella.
10 oz. prime filet, smashed potato, organic root vegetables, barolo demi.
Double cut prime milk fed veal chop stuffed with fresh figs, Asiago cheese, wild mushroom cognac sauce, bacon potato tart.
14 oz. berkshire pork chop, hot and sweet peppers, garlic, onions, bacon and onion potato tart.
Jumbo shrimp sauteed in a spicy garlic sauce, risotto.
Lobster, scallops, fish of the day, jumbo shrimp, mussel, clams in a traditional mediterranean tomato broth.
Jumbo shrimp sauteed in garlic and Sicilian olive oil, hot and sweet peppers, cannellini beans, white wine sauce, risotto ball.
Roasted whole mediterranean sea bass, beluga black lentils, white wine, capers, lemon.
Eggplant caponata, shoestring sweet potatoes.
WIld mushroom farrotto, sherry vinaigrette.
Zucchini "3 way" risotto, pistachio brown butter.
Variety of three cookies served with ice cream and milk.
Double chocolate brownie plated a top caramel and chocolate sauce.
Fresh wild berries a top traditional Italian creme.
Vanilla ice cream rolled in toasted amaretto cookies and fried served over a honey amaretto reduction.
Traditional recipe handed down for generations.
Our take on the classic except much lighter. Four in powdered sugar and four in brown sugar and cinnamon served with ice cream.
Large cannoli stuffed with traditional cream and fresh whipped cream topped with mixed berries.
Brando's seasonal selection of three Italian sorbetto flavors.
For 2. Classic ricotta fillin.
For 2. A Brooklyn classic.