Il Tesoro Ristorante

Per person. Chef's selection of imported cheeses, meats and marinated vegetables.

Clams and mussels in spicy fresh tomato sauce.

Sauteed eggplant, celery, onions, raisins and pine nuts.

Combination of sliced tuna and salmon topped with arugula and endive.

Sardinian pasta pearls sauteed with fresh calamari in spicy pesto.

Fresh mozzarella, cherry tomatoes, basil and olive oil.

Four cheeses: goat, Parmigiano, Gorgonzola and pecorino.

Lightly fired mix of calamari, baby fish and zucchini.

Grilled Roman artichoke hearts and lemon butter sauce.

Marinated grilled octopus served over baby greens with Italian gremolata.

Eggplant filled with spinach and ricotta, then topped with mozzarella and finished in the oven.

Light tempura battered and fried lobster tail served over red onion and fresh tomato. Topped with a rosemary-garlic Sicilian sweet and sour sauce.

Sweetbreads seared with mushroom Marsala wine sauce. Served over fresh polenta.

Roasted red beet tartare topped with seared scallops.

Mixed baby greens, tomato, olives, red peppers and Gorgonzola.

Arugula, shaved pears, walnuts and shaved Parmesan in lemoncello vinaigrette.

Endive, mushroom, provolone and pine nuts.

Sliced tomato, buffalo mozzarella and basil with olive oil and balsamic.

Tagliatelle in a fresh tomato and basil sauce.

Sun-dried tomato, roasted almonds, basil, extra virgin olive oil and Parmigiano.

White and green capellini in a truffle cream sauce with mild mushrooms, sweet peas, prosciutto, radicchio and Parmigiano.

Capers, garlic, olives, anchovies, tomato and basil.

Italian sausage, shrimp, scallops and sweet peas in a wild mushroom cream sauce.

Gulf shrimp in white wine, lemon, garlic, olive oil and topped with cherry tomatoes.

Eggplant, cherry tomato sauce, fresh ricotta and basil. Finished in the oven.

Pasta ribbons in a classic meat sauce.

Fresh shrimp, clams, mussels, scallops and calamari with garlic, white wine and a touch of tomato.

Linguine with fresh clams. Served with your choice of white clam or tomato basil sauce.

Cannelloni pasta stuffed with short ribs and cacio cavallo cheese, then oven-baked in a tomato and bechamel sauce.

Classic meat lasagna with homemade pasta.

Octopus and scallops over capellini in spicy fresh tomato sauce.

Tomato sauce and mozzarella. Oven broiled.

Shrimp, calamari, mussels, clams and scallops in a light tomato sauce. Tossed with Arborio rice.

Fresh mixed wild mushrooms tossed with Arborio rice.

Duck breast seared with pears, balsamic and red wine. Served with arugula salad with shaved Parmesan.

Beef short ribs slowly braised and served over homemade gnocchi.

Grass-fed New York strip steak with sauteed mushrooms over arugula. Served with truffle fries.

Breaded pan-sauteed double chicken breast served with fresh mix of baby greens, red onions and tomatoes in an aged balsamic vinaigrette.

Slowly braised lamb shank served with Israeli couscous.

Barolo red wine and aged balsamic reduction. Served with rosemary potatoes.

Choice of saltimbocca, picatta or Marsala.

Grilled veal t-bone in a mushroom sauce. Served with roasted potatoes.

Seared salmon in a champagne sauce served with baby vegetables.

Octopus, scallops, shrimps, mussels and clams sauteed in a light spicy cherry tomato sauce. Served with crostini.

Whole Maine lobster with black tagliatelle in a light tomato sauce.

Grilled mixed seafood served with an agrodolce sauce over asparagus.

Scallops with balsamic and blood orange reduction. Served over radicchio.

Grilled baby vegetables with garlic and extra virgin olive oil.

Spinach sauteed with garlic and extra virgin olive oil.

Grilled asparagus in light extra virgin olive oil.

Fingerling potatoes with garlic, rosemary and olive oil.

Wild mushrooms sauteed with garlic and truffle oil.

French fries with truffle oil and parsley.

Braised short ribs over gnocchi.

Breaded flat iron steak, served with a fresh mix of baby greens, red onions, and tomatoes.

Italian sausage, olives, capers, and tomato sauce served with roasted potatoes.

Grilled chicken over artichokes, lemon, and white wine sauce.

Seared salmon in a champagne sauce served with baby vegetables.

Octopus, scallops, shrimp mussels, and clams sauteed in a lightly spiced cherry tomato sauce. Served with crostini.

Grilled shrimp skewer served with asparagus.