|
|
Della Notte
Della Notte
801 Eastern Ave., Baltimore
BRUNCH
|
|
Pastries & Breads
|
|
| Assortment of pastries | |
| Fresh baked housemade breads | |
| Fresh Fruits | |
Breakfast
|
|
| Fresh Fruits | |
| French toast | |
| Belgian banana or strawberry waffles | |
| Scrambled eggs with cheddar cheese | |
| Vegetable and meat Omelets/Frittatas | |
| Eggs Benedict | |
| Bacon/Sausage | |
| Italian Home Fries | |
Antipasto
|
|
| Italian Home Fries | |
| Cheese selection | |
| Cold meats | |
| Torte ripieni (phyllo pastry filled with crab meat) | |
| Shrimp Cocktail | |
| Mini crab balls | |
| Clams casino | |
Salads
|
|
| Clams casino | |
| Mixed greens salad | |
| Seafood salad | |
| Roasted vegetable salad | |
| Tomato mozzarella salad | |
| Chicken salad | |
Soups
|
|
| Chicken salad | |
| Shrimp Bisque | |
| Italian Wedding | |
| Minestrone | |
| Tortellini in chicken broth | |
Entrees
|
|
| Tortellini in chicken broth | |
| Chicken Marsala | |
| Seafood pasta/vegetable pasta | |
| Eggplant, meat or vegetable lasagna | |
| Grilled salmon | |
| Roasted rosemary Potatoes | |
| Roast Beef au jus | |
| Shrimp Scampi | |
Side orders
|
|
| Shrimp Scampi | |
| Sautéed broccoli or spinach | |
| Green beans | |
| Mushrooms | |
| Housemade fries | |
Desserts
|
|
| Housemade fries | |
| Mini Cannolis | |
| Mini Tiramisu | |
| Fresh Berries with whipped cream | |
| Custards vanilla or chocolate | |
| Variety of frozen mini desserts | |
| Variety of frozen mini desserts | |
LUNCHEON MENU
|
|
| Variety of frozen mini desserts | |
ANTIPASTI
|
|
| Variety of frozen mini desserts | |
| Ravioli del Giorno The chef’s daily selection of housemade stuffed pasta | $12.50 |
| Calamari Fritti Fresh squid in buttermilk batter fried crispy with marinara sauce | $9.00 |
| Torte Ripieni Mini phyllo pastry shells filled with jumbo lump crab, sweet peppers, mayo, fontina cheese | $11.00 |
| Prosciutto di Parma e Melone Thinly sliced Prosciutto di Parma ham served with shards of Asiago cheese and fresh slices of Cantaloupe and honeydew melon, drizzled with mint vinaigrette | $12.00 |
| Melanzane Timbalo Alternating layers of roasted eggplant, fresh mozzarella, basil, balsamic reduction, tomato, herbs, brick oven baked, topped with Pecorino Toscano cheese, drizzled with lemon basil vinaigrette | $10.00 |
| Clams Casino Middleneck Clams, bell peppers, pancetta, diced onions, breadcrumbs | $10.50 |
| Antipasto A combination of cured meats, cheeses and grilled vegetables; served chilled | $9.00 |
ZUPPE
|
|
| Stracciatella Italian egg drop soup in chicken broth | $7.00 |
| Zuppa del Giorno Chef’s creation of the day | Market Price |
INSALATE
|
|
| Insalata di Fragole Mixed greens, strawberries, goat cheese, walnuts, grilled onions and strawberry vinaigrette | $9.00 |
| Insalata di Pomodoro e Basilico A chilled salad cocktail of mini red grape and yellow pear tomatoes, sweet onion and basil tossed with extra-virgin olive oil and balsamic vinegar, crowned with goat cheese and served with garlic crostini | $10.00 |
| Cesare Romaine lettuce, our housemade dressing, grated parmesan and croutons | $8.00 |
| Indivia Belga Belgian Endive, Granny Smith apples, spicy walnuts, Gorgonzola cheese, caramelized onions, sherry walnut vinaigrette | $8.50 |
LE PASTE
|
|
| Farfalle Chunks of wild salmon, sweet peas, spring onions, bell peppers, roma tomatoes in a brandy cream sauce | $15.00 |
| Fettuccine Jumbo lump crab meat, garlic, chilies, tomato sauce, diced onions cream | $16.00 |
| Tortiglioni Sea scallops and jumbo shrimp with classic puttanesca sauce | $17.00 |
| Ziti Crushed plum tomatoes, herbs, fresh mozzarella, white wine, olive oil | $12.00 |
| Gnocchi Housemade potato dumplings in your choice of either a pesto cream sauce or tomato sauce | $13.00 |
| Linguine Little neck clams, garlic, chilies, white wine, olive oil, herbs | $12.50 |
| Fettuccine Jumbo Shrimp, garlic, chilies, marinara sauce | $16.00 |
| Pappardelle Beef ragu, diced tomatoes, marinara sauce and a splash of cream | $13.50 |
| Capellini Tomato sauce, diced tomato, basil, roasted garlic | $10.00 |
| Ravioli Filled with Ricotta cheese, in your choice of either a pesto cream sauce or tomato sauce | $11.00 |
CHEF’S SPECIALTIES
|
|
| Vitello Piccata Veal Scallopini, lemon, capers, white wine; served with white and green asparagus | $16.00 |
| Crab Cake Chesapeake A Maryland-style jumbo lump crab cake served with marinated tomato and arugula salad | $16.00 |
| Tancio di Tonno Grilled tuna steak cooked medium rare served with a mixture of tomatoes, red onion, capers, balsamic vinegar | $15.00 |
| Risotto di Mare Carnaroli rice, shrimp, scallops, crab meat, shrimp stock, tossed with butter, parmesan and romano cheese | $16.00 |
PANINI
|
|
| Melenzane Napoletana Sliced eggplant, tomato sauce, parmesan, on housemade ciabatta roll | $9.50 |
| Muffaletta Prosciutini and capacola ham, mortadella, Genoa Salami and Fontina cheese, sliced tomato and onion, chopped olives; | |
| served warm on housemade ciabatta roll | $11.00 |
| Bistecca Pizzaiola Coarsely chopped rib eye steak, bell peppers, onions, provolone on housemade ciabatta roll | $11.50 |
| Vitello alla Griglia Grilled veal scallopini, seasoned with sea salt and ground pepper, lettuce, tomato on housemade ciabatta roll | $12.00 |
| NY Grilled marinated chicken breast, mushrooms, mozzarella, lemon butter, sweet Marsala wine on housemade ciabatta roll | $11.00 |
PIZZA
|
|
| Margherita Our tomato sauce, sliced tomatoes, fresh mozzarella, basil, extra virgin olive oil | $11.50 |
| Funghi An array of wild mushrooms, mozzarella, tomato sauce and basil | $12.00 |
| Adriatico Shrimp, sliced tomato, mozzarella, fresh oregano | $13.00 |
| Salsiccia Our tomato sauce, hot Italian sausage, mozzarella | $11.00 |
| Bamboccio Our tomato sauce, pepperoni, mozzarella | $10.00 |
CONTORNI
|
|
| Broccoli di Rabe o Spinaci Aglio e Olio Broccoli rabe or spinach with garlic and olive oil | $6.50 |
| Pasta al Pomodoro Capellini or Tortiglioni pasta in tomato sauce | $6.50 |
| Vegetali dello Chef The Chef’s selection of seasonal vegetables | $6.00 |
DINNER MENU
|
|
ANTIPASTI
|
|
| Ravioli del Giorno The Chef’s daily selection of housemade stuffed pasta | $12.50 |
| Calamari Fritti Fresh squid in buttermilk batter fried crispy with marinara sauce | $9.00 |
| Torte Ripieni Mini phyllo pastry shells filled with jumbo lump crab, sweet peppers, mayo, fontina cheese | $11.00 |
| Prosciutto di Parma e Melone Thinly sliced Prosciutto di Parma ham served with shards of Asiago cheese and fresh slices of Cantaloupe and honeydew melon, drizzled with mint vinaigrette | $12.00 |
| Melanzane Timbalo Alternating layers of roasted eggplant, fresh mozzarella, basil, balsamic reduction, tomato, herbs, brick oven baked, topped with Pecorino Toscano cheese, drizzled with lemon basil vinaigrette | $10.00 |
| Clams Casino Middleneck clams, bell peppers, pancetta, diced onions, breadcrumbs | $9.50 |
| Antipasto A combination of cured meats, cheeses and grilled vegetables; served chilled | $9.00 |
ZUPPE
|
|
| Stracciatella Italian egg drop soup in chicken broth | $7.00 |
| Zuppa del Giorno Chef’s creation of the day | Market Price |
INSALATE
|
|
| Insalata di Fragole Mixed greens, strawberries, goat cheese, walnuts, grilled onions and strawberry vinaigrette | $9.00 |
| Insalata di Pomodoro e Basilico A chilled salad cocktail of mini red grape and yellow pear tomatoes, sweet onion and basil tossed with extra-virgin olive oil and balsamic vinegar, crowned with goat cheese and served with garlic crostini | $10.00 |
| Cesare Romaine lettuce, our housemade dressing, grated parmesan and croutons | $8.00 |
| Indivia Belga Belgian Endive, Granny Smith apples, spicy walnuts, Gorgonzola cheese, caramelized onions, sherry walnut vinaigrette | $8.50 |
LE PASTE
|
|
| Farfalle Chunks of wild salmon, sweet peas, spring onions, bell peppers, roma tomatoes in a brandy cream sauce | $21.50 |
| Fettuccine Jumbo lump crab meat, garlic, chilies, tomato sauce, diced onions cream | $23.50 |
| Tortiglioni Sea scallops and jumbo shrimp with classic puttanesca sauce | $24.00 |
| Ziti Crushed plum tomatoes, herbs, fresh mozzarella, white wine, olive oil | $18.50 |
| Gnocchi Housemade potato dumplings in your choice of either a pesto cream sauce or tomato sauce | $19.00 |
| Linguine Little neck clams, garlic, chilies, white wine, olive oil, herbs | $20.50 |
| Fettuccine Jumbo Shrimp, garlic, chilies, marinara sauce | $25.00 |
| Pappardelle Beef ragu, diced tomatoes, marinara sauce and a splash of cream | $19.50 |
| Capellini Tomato sauce, diced tomato, basil, roasted garlic | $16.00 |
| Ravioli Filled with Ricotta cheese, in your choice of either a pesto cream sauce or tomato sauce | $17.00 |
| Risotto di Mare Carnaroli rice, shrimp, scallops. crab meat, shrimp stock, tossed with butter, parmesan and romano cheese | $35.00 |
PESCE
|
|
| Pesce alla Griglia Whole grilled fish, boned, lemon, olive oil, roasted ground fennel seeds, served with sauteed zucchini, pine nuts and raisins | Market Price |
| Crab Cakes Chesapeake Two Maryland-style jumbo lump crab cakes served with marinated tomato and arugula salad | $38.00 |
| Frutti di Mare Jumbo shrimp, scallops, little neck clams, mussels, lobster tail, langostino, tomato sauce over linguine | $39.00 |
| Salmone Salmon fillet, grilled with sauteed fennel, leeks and dill vinaigrette | $23.00 |
| Filetto di Sarago Pan seared wild rockfish fillet, oyster mushrooms, cherry tomatoes, scallions, white wine, fumet, butter | $27.00 |
POLLAME & CACCIAGIONE
|
|
| Involtino Di Pollo Fritto Chicken breast, stuffed with mozzarella cheese, spinach, pine nuts, raisins, coppa ham, breaded and lightly fried | $22.00 |
| Faraona Half Guinea fowl roasted, garlic, rosemary, olive oil, lemon, roasted potatoes, Madeira wine sauce | $23.00 |
| Anatra Confit Pan seared Magret duck breast with wild mushroom risotto and port cherry sauce | $28.50 |
| Coniglio Braised rabbit, wild mushrooms, carrots, onions, herbs, white wine; served with white and green asparagus | $24.00 |
CARNI
|
|
| Costoletta Di Maiale Ripiena Pork rib chop stuffed with fontina cheese, coppa ham, served with sweet potato dauphinoise served with apple cider reduction | $29.00 |
| Vitello Grilled, pepper crusted veal tenderloin, sauteed potatoes, wild mushrooms, Marsala jus | $34.00 |
| Fusti di Agnello Lamb shank, slow roasted with tri-color bell peppers, porcini mushrooms, tomatoes, brandy and herbs; served over orzetto pasta | $29.00 |
| Filletto di Manzo Dry aged "Hereford beef filet with your choice of a steamed South African lobster tail or jumbo lump crab cake served with sauteed wild mushrooms | Market Price |
| NY Strip Grilled bone-in "Certified Angus beef, rosemary roasted potatoes, green beans, fresh shaved horseradish | $35.00 |
| Vitello Portobello Veal Scallopini, Portobello mushrooms, black olives, diced roma tomatoes, Marsala wine, pesto; served with wild rice | $26.00 |
| Vitello Piccata Veal Scallopini, lemon, capers, white wine; served with white and green asparagus | $23.00 |
CONTORNI
|
|
| Broccoli di Rabe o Spinaci Aglio e Olio Broccoli rabe or spinach with sliced garlic and olive oil | $6.50 |
| Pasta al Pomodoro Capellini or Tortiglioni pasta in tomato sauce | $6.50 |
| Vegetali Dello Chef The Chef’s selection of seasonal vegetables | $6.00 |
DELLA NOTTE RISTORANTE - SPECIALS
|
|
Antipasti
|
|
| Housemade Semolina Ravioli The Chef's choice of our housemade Semolina Ravioli, Filled with a seasoned mixture of ricotta cheese and the Chef's whim. | |
| Calamari Ripieni Tender whole baby squid cones, with tentacles removed, first stuffed with a mixture of chopped gulf shrimp, blue crab, scallions and basil bound with breadcrumbs, seasoned with fresh lemon juice and olive oil; then poached in white wine and pan seared in a toasted garlic marinara sauce. | |
| Salmon Boule Norwegian smoked salmon filled with seasoned goat cheese, sun dried tomatoes and fresh herbs; garnished with red onions and capers. Served with rounds of housemade Tuscan bread. | |
| Branzino Arrosto Con Cardi A fresh petit Branzino fillet lightly seasoned and pan roasted with Mediterranean Cockles, finished in a lemon basil broth with oven dried tomatoes, sweet pearl onions and garlic crostini. | |
| Pate di Anatra Country style duck liver pate served with olive tampanade, sundried tomato puree, capers and crostini. | |
| Frutti di Mare alla Griglia Jumbo shrimp, sea scallops and Calamari first marinated in olive oil with lemon and fresh herbs, then grilled and served over a bed of arugula. | |
| Oystriche Portofino Fresh Chincoteague oysters on the half shell topped with a mixture of spinach, sweet onion and Pernod; crowned with imperial sauce and a sprinkling of grated Reggiano Parmesan cheese, then baked in our brick oven. | |
| Clams Casino Cherrystone clams on the half shell, topped with a mixture of seasoned breadcrumbs, diced onions, sweet bell peppers and pancetta, then baked in our brick oven. | |
| Prosciutto e Fichi Thinly sliced Prosciutto di Parma ham served with black pepper studded Pecorino Romagna cheese and fresh California figs. | |
| Vongole alla Vapore One dozen New England "middleneck clams" steamed in white wine with fresh chives and served with clarified butter. | |
| Prosciutto di Parma e Melone Thinly sliced Prosciutto di Parma ham served with shards of Asiago cheese and fresh slices of Cantaloupe and honeydew melon. | |
| Ravioli di Aragosto Large ravioli filled with minced lobster meat and topped with a creamy lobster sauce. | |
| Gamberi Triestina Jumbo gulf shrimp grilled on a skewer, and sauced with a mixture of pancetta, sweet onion and white wine. | |
| Mozzarella Caprese Slices of vine ripened tomato topped with fresh mozzarella, basil and extra virgin olive oil. | |
| Melanzane Rolatini Thin slices of eggplant rolled around seasoned ricotta cheese, topped with both our homemade tomato sauce and mozzarella cheese, then baked in our brick oven. | |
| Caposante Scottato Pan seared sea scallops served with garlic crostini over a beurre blanc sauce. | |
| Gamberi Cocktail Jumbo gulf shrimp steamed and shelled; then chilled in a marinate of flat leaf parsley, garlic, shallots, extra virgin olive oil and lemon juice. Served with our spicy cocktail sauce. | |
| Melanzane Timbalo Alternating layers of goat cheese, roasted red peppers, grilled baby eggplant, Roma tomato and sweet onion, first baked in our brick oven; then set atop a bed of fresh field greens tossed in a Saba vinaigrette dressing. | |
| Polpette di Baccala A pair of "Salt Cod" fritters prepared with fresh herbs and toasted pignoli nuts; flash fried and served with a seasoned lemon garlic remoulade. | |
| Carciofi alla Romana A plump California Artichoke stuffed with seasoned breadcrumbs, sprinkled with Pecorino Romano cheese, drizzled with extra virgin olive oil, and then steamed until moist and tender. | |
Insalate
|
|
| Carciofi alla Romana A plump California Artichoke stuffed with seasoned breadcrumbs, sprinkled with Pecorino Romano cheese, drizzled with extra virgin olive oil, and then steamed until moist and tender. | |
| Insalata di Romaine e Gorgonzola Crisp "Heart of Romaine" lettuce topped with a creamy buttermilk based dressing prepared with Imported "Gorgonzola Dolce cheese, and topped with roasted pignoli nuts and orange segments. | |
| Insalata di Pomodoro e Basilico A fresh chilled salad cocktail of mini red grape and yellow pear tomatoes, sweet onion and basil tossed with extra-virgin olive oil and twenty year old balsamic vinegar, crowned with fresh goat cheese and served with garlic crostini. | |
| Insalata di Tonno e Fagioli A 4oz. Blackened Sashimi grade tuna steak served over a bed of field greens topped with a chilled mixture of cannellini beans, chopped red onions, aged balsamic vinegar and extra virgin olive oil. | |
| Insalata Granello A chilled timballo of Farro grain, Alborio rice, orzetto pasta, chopped European Cucumber, red and yellow bell peppers, basil, garlic and shallots moistened with lemon juice and extra virgin olive oil; set atop a bed of micro rainbow greens. | |
| Insalata con Mizzuna e Gorgonzola Tender young Mizzuna and baby red romaine lettuce tossed with sun-dried pears and currants in extra virgin olive oil and 12 year-old balsamic vinegar; sprinkled with cracked pistachio nuts and imported gorgonzola cheese. | |
Secondi
|
|
| Insalata con Mizzuna e Gorgonzola Tender young Mizzuna and baby red romaine lettuce tossed with sun-dried pears and currants in extra virgin olive oil and 12 year-old balsamic vinegar; sprinkled with cracked pistachio nuts and imported gorgonzola cheese. | |
| Pesce alla Griglia Our choice of our "Fresh Catch selection of a whole 1 ½ lb. to 2 lb. fish, first cleaned and boned; then seasoned with fresh lemon juice, ground roasted fennel seeds, sweet butter and a pinch of sea salt, rubbed with herbed olive oil and chargrilled until moist and tender. Served with saffron and scallion rice. | |
| Costoletta di Vitello A 16oz. "free range veal rib chop grilled to temperature and topped with a veal demi-glace; accompanied by roasted cippolini onions. Served with a warm wax bean and potato salad. | |
| Osso Buco Genovese A 22oz. center cut hine shank section of veal, braised for hours in a mixture of fresh garden vegetable juice and herbs, then served over creamy gorgonzola polenta. | |
| Bistecca Barolo A dry aged 16oz. center-cut "Certified Angus New York strip steak grilled to temperature and topped with a Barolo wine sauce; accompanied by freshly shaved horseradish. Served with red roasted rosemary potatoes. | |
| Bistecca Caffe A dry aged 16oz center-cut "Certified Angus" New York strip steak, first rubbed with a mixture of ground espresso beans, sugar and spices then grilled to temperature, accompanied by freshly shaved horseradish. Served with brick oven roasted garlic potatoes and baby carrots. | |
| Bistecca Porcini A dry aged 16oz center-cut "Black Angus" New York strip steak grilled to temperature then topped with a fresh porcini mushroom sauce. Served with freshly shaved horseradish, mini rapini and fontina cheese quiche. | |
| Bistecca Pepperonata A dry aged 16oz center-cut "Certified Angus" New York strip steak grilled to temperature and topped with a green peppercorn brandy sauce, accompanied by freshly shaved horseradish. Served with fried potatoes and flat green beans. | |
| Costolette d' Angello A 14oz. portion of "double cut fresh domestic lamb rib chops grilled to temperature and topped with a pomegranate demi-glace seasoned with fresh sage, rosemary, garlic and a dash of balsamic vinegar. Served with roasted root vegetables. | |
| Termidoro di Mare A generous combination of jumbo shrimp, sea scallops, cold water lobster tail and jumbo lump crabmeat baked in a terrine with a rich brandy parmesan cream sauce. Served with sweet peas and pancetta. | |
| Spigola Ripieni al Mostarda A fresh whole 16oz. Maryland Rockfish first boned and stuffed with a mixture of spinach, roasted pingoli nuts and seasoned breadcrumbs; then oven baked and topped with a spumante mustard sauce. Served with sauteed baby zucchini and squash. | |
| Costoletta di Maiale Lombata A 16 oz. center cut pork rib chop first butterflied and pounded thin; then breaded, flash fried and topped with a fresh salad of arugula, red onion, vine ripened tomatoes and golden delicious apple tossed with extra virgin olive oil and a dash of aged balsamic vinegar. | |
| Crab Cakes Chesapeake Two jumbo Maryland style crab cakes prepared with a seasoned mixture of fresh Jumbo Lump crabmeat and creamy mayonnaise; each broiled to a golden brown. Served with cocktail sauce and a medley of grilled vegetables. | |
| Pane Dolce di Vitello A generous portion of tender veal sweetbreads sauteed with fresh Porcini mushrooms and shallots in a rich sherry cream sauce. Served with sun-dried tomato Arancini. | |
| Pesce Spada al Rosemarino A fresh 14oz. center cut North Atlantic swordfish steak, first marinated in a mixture of olive oil and garlic, then grilled and topped with a rosemary white wine sauce. Served with Yukon gold garlic mashed potatoes. | |
| Trota Ripieni al Forno A fresh whole 16 oz. rainbow trout first boned and stuffed with garlic, diced plum tomatoes and seasoned breadcrumbs, then oven baked and topped with a tarragon white wine sauce. Served with sauteed baby carrots. | |
| Terra e Mare A 12-oz veal tenderloin paired with a petite 4oz cold water lobster tail, both marinated in a mixture of fresh herbs and extra virgin olive oil then grilled to temperature and topped with a Maderia wine sauce. Served with scalloped parmesan potatoes. | |
| Caciucco alla Pescara An Italian fish stew combining red snapper, black bass, fresh oysters, mussels and Maine lobster claws with an array of fresh garden vegetables in an aromatic saffron broth seasoned with thyme. Served with garlic crostini. | |
| Code de Aragosta Imperiale A pair of 6 oz. South African cold water lobster tails (the sweetest and most tender of all), both crowned with jumbo lump crab imperial and broiled to perfection; served with clarified butter and green beans almondine. | |
| Petto d' Anatra Confit One half of a semi-boneless duckling oven roasted to a golden brown, then finished with a reduction combining its own pan juices, white wine and sweet Moscato raisins. Served with mini cauliflower and ricotta quiche. | |
| Muscolo di Angello An 18 oz. New Zealand lamb shank, slow roasted with tri-color bell peppers, fresh porcini mushrooms, Roma tomatoes, brandy and herbs; served over Orzetto pasta. | |
| Frutti di Mare A generous combination of jumbo shrimp, sea scallops, littleneck clams, Black Mediterranean mussels, cold-water lobster tail and langostino all steamed in white wine with fresh herbs; served on a bed of linguine topped with a light marinara sauce. | |
| Stufato alla Cacciatora A hunter's stew combining Pheasant, Duck and Rabbit, braised in game stock with red wine, tomatoes, bell peppers, carrots, mushrooms and herbs, placed in a terrine and topped with puff pastry. Served with creamed onion potatoes. | |
| Filetto di Manzo An 8 oz. center cut "Certified Angus" tenderloin filet grilled to temperature and paired with your choice of either a broiled 7oz. cold-water South African Lobster tail; or our broiled Maryland style jumbo lump crab cake. Served with an orzetto pesto timbalo. | |
| Filetto di Cernia alla Griglia A fresh grouper fillet midly seasoned with salt and pepper brushed with extra virgin olive oil and lemon juice then grilled and served atop a mixture of warm cannellini beans, red onion and sautéed arugula; finished with a basil citronette. | |
| Trota Ripieni con Granchio A fresh whole 14 oz boneless rainbow trout filled with a panzanella stuffing of crab, fresh herbs, seasoned bread crumbs and extra virgin olive oil; topped with a Beurre blanc sauce and served alongside grilled asparagus. | |
| Halibut Incrostato di Pistacchio A 12 oz Halibut filet encrusted with pistachios oven roasted and set atop roasted winter vegetables, finished with a butter chive cream sauce. | |
| Cappe Santa Avvolto nel Pancetta Jumbo sea scallops wrapped in thinly sliced Pancetta, oven roasted then finished in a coulis of yellow tomatoes and roasted red peppers. Served with a Rissotto Timbolo and pea sprouts. | |
| Aragosta, Gamberi e Cappe Sante alla Marinara A generous combination of sweet South African lobster, jumbo gulf shrimp and plump sea scallops first steamed in white wine with herbs; served over linguine in marinara sauce. | |
| Costoletta di Maiale e' Mele A 16oz. center cut pork rib chop first marinated in a mixture of olive oil and rosemary then grilled to order and topped with an apple walnut chutney. Served with parmesan creamed spinach and scalloped potatoes. | |
| Salmone alla Crosta A fresh North Atlantic salmon filet first wrapped in puff pastry, oven baked with sweet bell peppers and leeks, then topped with a strawberry-balsamic reduction. Served with grilled artichoke hearts. | |
| Lutiano Rosso alla Champagne A fresh fillet of red snapper first poached in a champagne cream sauce, then topped with diced plum tomatoes and scallions. Served with a seafood risotto timbalo. | |
| Cernia con Riso Chunks of fresh roasted Grouper moistened with olive oil and lemon juice then folded into a sautee of basil butter, parmesan cheese, red onion, garlic, diced roma tomatoes, Roman beans and saffron rice. | |
| Quaglia Arrosto A pair of semi-boneless Quail filled with a stuffing mixture of garlic, basil, parsley, prosciutto di parma ham and polenta; oven roasted in a cippolini onion jus. Served with garlic whipped potatoes and grilled asparagus. | |
DOLCE
|
|
| Quaglia Arrosto A pair of semi-boneless Quail filled with a stuffing mixture of garlic, basil, parsley, prosciutto di parma ham and polenta; oven roasted in a cippolini onion jus. Served with garlic whipped potatoes and grilled asparagus. | |
| Zabaglione Marinated strawberries, creamy egg custard, Marsala wine | $6.50 |
| Cannoli A crisp pastry shell stuffed with sweetened mixture of Ricotta cheese, and chocolate chips | $5.50 |
| Cheese Cake Torta Housemade NY cheese cake tort over a honey cookie crust; served with a fresh berry puree | $6.50 |
| Panna Cotta A light cream, Caribbean rum, and fresh vanilla, served with caramel sauce | $6.50 |
| Al Cioccolato Deeply chocolate, enrobed in chocolate and filled with dark chocolate truffle | $7.50 |
| Croccante Milano Peanut butter crunch, light creamy chocolate, caramel, layered twice on brownie cake | $7.50 |
| Tartufo A rich chocolate mousse, vanilla cream, crushed hazelnuts, dark chocolate | $6.50 |
| Tiramisu Italian Ladyfingers delicately soaked in espresso then topped with a mascarpone cheese and a dusting of cocoa. | $6.50 |
| Vellutata al Cioccolato Chocolate mousse topped with a light whipped cream | $7.50 |
| Gelato Italian ice cream available in a variety of flavors | $6.50 |
Cross Streets:
(President St.)Neighborhood:
Little ItalyPhone:
410-837-5500Location(s)
- Della Notte
- 801 Eastern Ave.
- Baltimore, MD
- United States
