Da Noi Menu

Little neck baked clams.

Smoked salmon over arugula, hearts of palm, &cherry tomatoes in a oil and vinegar dressing.

Fresh mozzarella, roasted peppers and tomatoes.

Grilled and served over field salad.

Goat cheese baked over field greens salad with walnuts.

Caesar salad.

Sautéed chicken liver in balsamic over field salad.

Homemade open faced fresh burratta cheese with diced avocado tossed in an oil and lemon dressing topped with bacon and fried basil.

Beef over arugula in oil and lemon with parmesan.

Hearts of palm, artichoke, mushrooms and endive tossed in oil and lemon with shaved parmesan.

Eggplant cannelloni filled with ricotta and spinach.

Baby arugula salad tossed with dried cherries, sliced strawberries, julienned mangos, in a white wine vinegar and honey dressing with crumpled blueberry goat cheese on top.

Eggplant cannelloni filled with ricotta and spinach.

Mixed field greens salad, sweet corn, tomato, and red onion tossed in a balsamic vinaigrette with strips of skirt steak.

Grilled shrimp over sautéed zucchini, pine nuts and plum tomato.

Grilled eggplant with smoked mozzarella and tomato.

Cap layered with crabmeat and mozzarella in a barolo red wine reduction sauce.

Field greens, red beets, corn, tomato and dried ricotta.

Homemade pasta rolled and filled with spinach, ricotta and wild mushrooms in a pink sauce with parmesan.

With grilled calamari, shrimp and salmon in a garlic an oil.

Sautéed with fresh plum tomatoes, baby spinach and shrimp in a garlic and oil sauce.

Meat tortellini with prosciutto and peas in a pink sauce.

With fresh salmon in a pink sauce.

Green tortelloni in a four cheese sauce.

With eggplant, fresh tomatoes and shaved dry ricotta.

With white clam sauce.

With veal meat sauce.

Filled with spinach and cheese in a pink sauce.

Sautéed with ground sweet sausage, prosciutto in a cream.

Sautéed broccolli di rabe, shrimp garlic and oil.

With mixed seafood marinara sauce with cherry tomatoes.

Sautéed with ground sweet sausage, prosciutto in a cream and touch of tomato sauce and topped with diced smoked mozzarella.

With dry porcini mushrooms.

With shiitake mushrooms and shrimp in a light red sauce.

Breast layered with prosciutto, eggplant and fontina.

Boneless, sautéed with roasted peppers, potatoes, sausage and white wine.

Chicken liver sautéed with onions.

Boneless, sautéed with sun dried tomatoes, peas and portobello mushrooms.

On the bone, sautéed with rosemary, garlic and wine.

Boneless with shallots, artichokes and mushrooms.

Broiled veal chop with fresh sage.

Veal cutlet topped with diced plum tomato in an oil and balsamic vinaigrette with melted mozzarella cheese.

American rack of lamb grilled and seasoned with a parsley vinaigrette and panzella salad.

Veal chop cutlet topped a sliced ripe vine tomato, arugula and videllia in a balsamic vinaigrette.

Scallopini with shiitake mushrooms, sage, tomatoes and white wine.

Sautéed calve's liver with onions.

Veal encrusted with parmesan sautéed in lemon and white wine.

Grilled sirloin steak served with roasted potatoes.

Thinly pounded veal chop layered with prosciutto and fontina cheese with porcini mushrooms, cream and wine sauce.

Scallopini layered with prosciutto over spinach.

Broiled veal chop with fresh sage.

Shrimp stuffed with fresh crab meat in a lemon and white wine sauce and served with fresh spinach linguine.

Sautéed with lemon and white wine over spinach.

Salmon sautéed with onions, capers, black olives and fresh tomatoes.

Mixed seafood stewed in tomato sauce.