Pasta with a tomato based red sauce.

Tube shaped pasta.

Stuffed pasta.

Ring shaped pasta.

Narrow tube shaped pasta.

spaghetti pasta with meat sauce

Prosciutto, smoked mozzarella, arugula, shrimp, and pink sauce.

Brie, fresh mozzarella, corn, arugula, and tomatoes.

Our award-winning specialty: speck, brie, and pate.

Speck, goat cheese, romaine, fresh tomato, black pepper, and pink sauce.

Thick-sliced grilled ham, fontina cheese with a light caper sauce.

Bresaola, arugula, hearts of palm.

Smoked ham, brie, fontina, rucola, and pate.

Mortadella di bologna with provolone cheese and parsley.

Smoked ham, goat, camembert and fontina cheeses, tomato, tabasco.

Same as above with mixed marinated vegetables.

Toasted “pancarre” bread stuffed with boiled ham and melted fontina cheese.

Young roast pork, rucola, provolone, red onion and caper sauce.

Prosciutto, camembert, rucola, thinly-sliced red onion

Smoked Prague-style ham, brie, fontina, pate.

Prosciutto, brie, goat and fontina cheeses, romaine, herbs.

From the French and Italian Riviera: soft bread filled with Nicoise salad.

Goat cheese, tomatoes, chopped romaine, and black olive pate.

Prosciutto, fresh mozzarella, black olive pate, and fresh tomatoes.

Bresaola, goat cheese, shrimp, rucola, fine herbs, and pink sauce.

Bresaola, camembert, thinly-sliced lemon.

Genoa salami with brie and fresh celery sauce.

Our own port fois gras pate. This group of open-faced toasts is spread with a single ingredient, sliced to order and served warm.

Warm Fontina and provolone cheese over fresh steamed asparagus. This group of open-faced toasts are spread with a single ingredient, sliced to order and served warm.

Lump crab meat. This group of open-faced toasts is spread with a single ingredient, sliced to order and serve warm.

Lightly smoked Scottish Highlands salmon. This group of open-faced toasts is spread with a single ingredient, sliced to order and served warm.

Finely chopped champignons in truffle oil over Fontina cheese. This group of open-faced toasts is spread with a single ingredient, sliced to order and served warm.

Camembert, brie, Fontina and provolone cheeses. This group of open-faced toasts is spread with a single ingredient, sliced to order and served warm.

Fresh mozzarella, tomatoes, and basil. This group of open-faced toasts is spread with a single ingredient, sliced to order and served warmed.

Tuna and artichoke hearts. This group of open-faced toasts is spread with a single ingredient, sliced to order and served warm.

Extremely lean salami from Genoa. This group of the panini is made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf. You can ask for a butter mustard or our own house pate.

Austrian smoked peppered prosciutto. This group of the panini is made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf. You can ask for a butter mustard or our own house pate.

Finest imported Italian salami. This group of the panini is made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf. You can ask for a butter mustard or our own house pate.

Italian-style bacon with black pepper. This group of the panini is made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf. You can ask for a butter mustard or our own house pate.

Prague-style smoked ham. This group of panini are made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf. You can ask for butter mustard or our own house pate.

Pork & beef blended salami. This group of panini are made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf. You can ask for butter mustard or our own house pate.

By Berretta, the classic prosciutto. This group of panini are made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf. You can ask for butter mustard or our own house pâté.

Cured filet mignon from Valtellina. This group of panini are made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf. You can ask for butter mustard or our own house pate.

Young roast pork. This group of panini are made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf. You can ask for butter mustard or our own house pâté.

Classic ham bologna with pistachio nuts. This group of panini are made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf. You can ask for butter mustard or our own house pâté.

Boiled ham shoulder. This group of panini are made with a single ingredient, sliced to order and stuffed inside our own freshly baked Francesino loaf. You can ask for butter mustard or our own house pâté.

“Swiss cheese fondue” melted over cornmeal medallions.

A classic meat lasagna, originally from bologna.

Fresh tomato, garlic, and parsley over toasted bruschetta.

‘Baked’ Milanese risotto with cremini mushrooms.

Speck and melted mozzarella over ciabatta bread.

Pureed mixed vegetable soup, a VQ specialty.

Parsley sparkled Egg drop, Chicken broth Soup

Milanese-style veal, thinly sliced and served with a tuna caper sauce.

Filet mignon, parmigiano and rucola.

Cipriani’s recipe: a Harry’s Bar original.

Fresh Icelandic salmon served with baby greens.

Smoked wild salmon served with onion and capers on toast.

Bresaola, rucola and chunks of Parmigiano.

Parma Prosciutto with sweet ripened cantaloupe.

Shaved Parmigiano, rucola and fresh tomatoes.

Fresh baby leaf spinach, shaved artichoke hearts with Parmigiano.

Delicate San Daniele prosciutto with imported buffalo mozzarella.

Imported buffalo mozzarella, tomatoes, and basil.

Steamed and chilled asparagus, hard-boiled egg in our own vinaigrette sauce.

Organic mixed greens with marinated tuna.

Fresh lump crab meat served on a bed of asparagus.

Milanese-style Veal, thinly sliced, served with a tuna and capers spread.

Cipriani’s recipe: a Harry’s Bar Original.

Insalata di Rucola con Parmigiano.

Imported Buffalo mozzarella, Tomatoes, and basil.

Bresaola, Arugula and chunks of Parmigiano.

Tricolor salad, hearts of Palm, sliced olives, bits of mozzarella and avocado.

Steamed and chilled fresh Asparagus, hard-boiled egg in our own vinaigrette dressing.

Fresh baby spinach Leaf, shaved artichoke hearts with Parmigiano.

Thinly sliced raw filet Mignon, Parmigiano, and arugula.

Parma prosciutto with sweet ripened cantaloupe.

Soup.

Puree mix vegetable soup.

As they love it in Milano, same as above with safron and mushroom.

The most Italian, truly authentic, Pasta sauteed with meat sauce.

Ear-shaped thick pasta in a pink sauce (tomato and cream) with shrimp.

Linguine sautéed and topped by 2 jumbo shrimps in their own sauce.

AOP, pasta at its simplest: Garlic, olive oil and dry hot peppers.

Potato dumplings in a meat sauce “stretched” by peas, a touch of cream and mushroom.

Penne pasta sautéed in a fresh tomato and fresh basil (leaf) sauce

Large tube pasta sautéed in spicy tomato garlic and oregano sauce.

Classic risotto, slowly stirred, slow-cooked carnaroli rice and Parmigiano.

Spaghetti sautéed in a thick sauce with bits of bacon, egg and a touch of cream.

Ribbon pasta.

Filet mignon with a Wine sauce. All our entrees are served with vegetables.

Fresh filet of sole in a light lemon sauce. All our entrees are served with vegetables.

Breaded and pan-seared veal cutlets topped with fresh arugula and tomato. All our entrees are served with vegetables.

Strips of chicken breast golden in a light lemon sauce. All our entrees are served with vegetables.

Mediterranean seabass with a lemon and caper sauce.

Fresh filet of Sole lightly floured and pan-golden with a sage leaf. All our entrees are served with vegetables.

Veal medallions sautéed in a light white wine sauce. All our entrees are served with vegetables.

Bone-in thick Veal chop in a tasty cognac sauce with mushrooms. All our entrées are served with vegetables.

Fresh salmon steak with lemon. All our entrees are served with vegetables.

Royal shrimp in Dijon mustard sauce. All our entrees are served with vegetables.

Meat ravioli with a creamy tomato sauce.

Tortellini with meat in a creamy – ham sauce

Chicken breast with mushrooms and Marsala wine sauce.

Mediterranean sea bass with black olives, capers, and cherry tomatoes.

Italian custard cream with a hint of vanilla and raspberry sauce.

Assorted fresh fruit compote, nothing added.

Via Quadronno's most popular dessert.

Daily baked assortment of individual fruit tarts: apple, pear, peach, lemon, key lime, and pecan.