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dinner menu |
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Beer
Bottled beer 5
Wine
Sparkling wine
NV DeFaveri Prosecco Brut, bottle 30
White wine
House white, glass 8
2006 Salvalai Pinot Grigio, glass 9, bottle 30
2006 St. Michael Eppan Chardonnay, bottle 30
Red wine
House red, glass 8
2006 Antane Chianti, glass 9, bottle 30
2006 Flaio Primitivo, bottle 30
2005 Roberto Mazzi Valpolicella, bottle 38
Appetizers
Fresh field greens tossed with balsamic vinaigrette 8
Arugula salad with toasted walnuts, prosciutto and shaved parmesan, dressed with lemon and olive oil 10
Classic Caesar salad with crisp romaine, shaved parmesan, croutons and buttermilk Caesar dressing 10
Pomodoro's fried calamari served with a rustic garlic plum tomato sauce 11
Steamed mussels in a saffron scented fennel stew 11
Pomodoro's antipasto. Tuscan white bean salad, roasted red peppers, prosciutto, roasted red onions, poached calamari salad, fried artichokes and shaved parmesan 11
Pasta
Cherrystone clams tossed with linguini in either a rustic, slow roasted plum tomato sauce, or, a white sauce with garlic, extra virgin olive oil and fresh herbs 15
Tiger shrimp tossed with linguini in either a rustic, slow roasted plum tomato sauce, or, a white sauce with garlic, extra virgin olive oil and fresh herbs 18
PEI mussel marinara tossed with fresh herbs and linguini 20
Seafood fra diavolo. An assortment of fresh fish and shellfish tossed in a spicy marinara sauce over linguini 20
Tiger shrimp and salt cod with artichokes, potatoes, calamata olives and parsley leaves tossed with farfalle 20
Chicken carbonara with wild mushrooms, Italian ham and cracked pepper, tossed with rigatoni 20
Tuscan white beans, arugula, tomatoes, fresh herbs and garlic, tossed with extra virgin olive oil and rigatoni 20
Classic linguini tossed with a rustic, slow roasted plum tomato sauce, or, a white sauce with garlic, extra virgin olive oil and fresh herbs 20
Entrees
Baked cod fillet in a rustic, slow roasted plum tomato sauce with capers and calamata olives. Accompanied with a side of linguini tossed with extra virgin olive oil and toasted garlic 22
Seared chicken breast with a marsala scented wild mushroom ragu, tossed with paperdelle noodles 22
Pomodoro's zuppa di pesce. A light fish stew made with an assortment of native fish and shellfish 22
Veal scaloppini with a sweat onion balsamic sauce accompanied by a green olive risotto 24
Seared salmon fillet over a bed of arugula drizzled with lemon and served with a rustic tomato risotto cake 24
Wild mushroom ragu tossed with pappardelle noodles 20
Vegetable risotto 20 |
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brunch menu
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Drinks
Mimosa 8
Bloody Mary 8
Tea/Coffee 3
Fresh squeezed juice 3
Leaning Towards Breakfast
Pane al forno: Our version of a traditional breakfast. Toast with date butter and rum glaze 12
Riso al late: A creamy risotto with seasonal fruits and honey 12
Scampi frittata with a salad of Arugula, zucchini and ricotta 12
Frittata of caramelized onions, potatoes and smoked mozzarella 12
Grilled Parma ham pannini with fontina and a fried egg 12
Roasted eggplant and tomato pannini with basil and smoked mozzarella 12
Leaning Towards Lunch
Zuppa di pane: A rustic bread soup with vegetables of the season, Tuscan beans and parmesan 12
Zuppa di pesce: A stew of assorted fish and shellfish in a light broth and garlic crostini 12
Classic Caesar salad with anchovy dressed romaine leaves and a creamy baccala crostini 12
Fresh cod filet with a spicy bean stew and braised leafy greens 12
Wild mushroom ragu with spinach and cream over tagliatelle 12
Braised chicked and broccoli rabe in a garlic and parmesan cream tossed with rigatoni 12
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