Al Dente Ristorante

thin slices of raw filet mignon, arugula, parmigiano and olive oil, truffle oil dressing.

slices of bread topped with tomato, onions and mozzarella, served cold.

fresh scallops, besciamella, brandy and wild mushrooms.

artichoke bottoms, vegetables, ricotta and bacon in a spicy tomato sauce.

mussels in a spicy tomato sauce.

alto adige cured and smoked prosciutto, brie and crostini.

eggplant and caprino, ricotta and parmigiano in a tomato basil sauce.

mushroom polenta in a tomato and gorgonzola sauce.

soup of the day.

vine-ripe tomatoes and mozzarella with basil dressing.

arugula, grape tomatoes and cucumbers with arugula vinaigrette.

spinach, garbanzo beans and tomatoes with balsamic vinaigrette.

mixed greens, tomatoes and radishes with balsamic vinaigrette.

romaine lettuce, figs, blue cheese, asiago, roasted almonds, mustard and fig dressing.

crepes filled with wild mushrooms and parmigiano in a truffle oil cream sauce.

farfalle pasta tossed in a walnut cream sauce.

carrot gnocchi with peas in a traditional cream sauce.

chive and sweet potato gnocchi in a pancetta and marinara sauce.

arugula, caramelized onion and parmigiano gnocchi in a gorgonzola cream sauce.

linguini pasta with mixed seafood, tossed in a light garlic and tomato sauce.

penne pasta with marinara, mozzarella and eggplant.

lobster ravioli with crawfish and fresh tomatoes in a pink cream sauce.

arborio rice with seafood and mushrooms.

spinach tagliatelle in a roasted garlic and spicy marinara sauce.

duck breast in a mushrooms cream sauce.

roasted leg of lamb with rosemary and apricots.

braised veal shanks with vegetables.

chicken breast with port wine and baby carrot.

chicken breast with green apple and caramelized onions.

veal piccatine with a red wine sauce and mixed mushrooms.

veal piccatine in a whole green pepper corn, garlic, butter cream sauce.

baked trout with tomatoes, potatoes and capers.

ladyfingers soaked in espresso and a touch of marsala wine, layered with mascarpone, and topped with shaved chocolate.

chocolate ice cream with a vanilla center in a shell of cocoa, sugar and hazelnuts.

lemon ice cream with a limoncello center in a shell of lemon juice and sugar.

puff pastry filled with vanilla creme and surrounded with a light chocolate mousse.

italian almond torte with lemon creme filling.

italian sundried beef.

wild boar.

snails.

smoked and cured prosciutto.

dried red mullet or tuna.

dried and salted cod.

per person.

with spicy marinara sauce.

with ginger, bell pepper sauce.

filled crepes with roasted butternut squash in a creamy saffron sauce.

with arugula and shrimp.

with fresh arugula and balsamic vinaigrette.

red snapper filet in a light limoncello sauce, served with sauteed orzo with fresh mussels and clams.

duck breast in a wild mushroom cream sauce, served with polenta topped with fegato grasso (duck liver).

lamb rolled and stuffed with pine nuts, walnuts, onions and grape leaves, served in a red wine sauce.

with a sweet mixed berries sauce.

per person.

with besciamella, mushrooms and brandy.

with basil sauce.

with fresh arugula and balsamic vinaigrette.

lasagne layered with mixed mushrooms, zucchini and besciamella sauce, topped with parmiggiano cheese.

housemade carrot gnocchi in a cream sauce with peas and pancetta (italian bacon).

monkfish in a light, spicy marinara sauce, served with traditional venetian risotto and peas.

chicken breast in a white wine onion sauce with pears and apricots, served with spring onion barley.

veal medallions and mixed mushrooms in valpolicella wine sauce, served with mushroom orzo.

filled with a sweet mixed berries sauce.

coffee or tea.

per person.

with a lemon and white wine sauce.

with a spicy pink sauce.

with fresh arugula and balsamic vinaigrette.

farfalle pasta in a fresh tomato and basil sauce.

fettucine pasta in a creamy gorgonzola cheese sauce.

filet of sole in a light lemon sauce, served with grilled vegetables.

portobello mushroom with marinara sauce, mozarella and gorgonzola cheeses, served over polenta.

sauteed veal medallions topped with pancetta (italian bacon) and mozarella cheese.

with a vanilla creme center, surrounded with light chocolate mousse.

coffee or tea.

per person.

with provolone cheese, served with a creamy gorgonzola sauce.

fresh mozarella with basil sauce.

with fresh arugula and balsamic vinaigrette.

salmon filet in a lemon and capers sauce, served with a lentil and pancetta (italian bacon) terrine.

sauteed chicken breast in a marsala wine and mushroom sauce, served with baked pasta with vegetables.

fennel bulb baked with marinara sauce, mozarella and gorgonzola cheeses, served with polenta.

with a vanilla creme center, surrounded with light chocolate mousse.

coffee or tea.

per person.

with a lemon butter sauce and skewers of fresh tomato and fresh mozarella with basil sauce.

with fresh arugula and balsamic vinaigrette.

fettucine pasta in a parmiggiano, gorgonzola, caprino and pecorino cheese sauce.

sauteed chicken breast in a port wine sauce, served with baby vegetables.

fresh scallops in a light, spicy tomato sauce, served over polenta.

with a lemon creme filling.

coffee or tea.