Adriatico Trattoria Italiana Menu

80% Chardonnay, 20% Pinot Nero, this 'Champagne' of Abruzzo is aged for 36 months. Crystalline straw yellow color with golden reflections. Strong white fruity notes with hints of exotic fruit, bread crust and toasted almond

Founded by Edoardo Seghesio, from Piedmonte Italy, established one of the largest planting of Arneis in the US. Mineral and dusty nuances are enhanced with crisp and floral aromas. Complex and full-bodied, with notes of pear and dried apricot

This is 50% Moscato Bianco, 50% Moscato Giallo grapes and comes from vines that average 20 year of age. This lovely Moscato is slightly sweet spumante version with notes of white peaches creates a charming appeal

100% Nebbiolo. Elegant, aromatic and powerful. Dry and austere with wonderful focused berry fruit with hints of minterals and cherries. Full bodied. Comes from the same vineyards as the Brunello

75% Merlot, 25% Sangiovese. Fragrance rich in cherry, raspberry and current. Sweet notes of coffee and toasted hazelnut accentuate the complexity of the wine

The Caparzo Brunello di Montalcino displays deep garnet color with full and penetrating aromas of wild berries. The palate is dry, warm full bodied while harmonious, delicate and austere at the same time, persistent. Rated 91 pts by Wine Spectator

60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina, 5% Oseleta. Dark ruby-red in color with garnet shades. Intense and elegant aromas of ripe fruit, raisins and spices with vanilla, tobacco, cocoa and anise. Persistent, warm flavors, velvety and harmonious

The color is deep garnet red. The bouquet has all t he typical aromas of the grape Nebbiolo. Dried fruit, flowers, spices, sweets and the typical delicate herbaceous aromas. The perfect balance between tannins, freshness and the alcoholic content, offer truly powerful sensations

100% Nebbiolo. Sweet red berries, crushed flowers and rose petals are some of the notes that emerge. The estate's Nebbiolo is made from a plot in Basarin and could be technically sold as Barbaresco. Great with lamb dishes

100% Barbera grape. Very complex bouquet, with scents of flowers and ripe fruits, and pleasant spicy hints

Cherry, berry, vanilla and tobacco flavors are etched onto the taut profile of this red. The finish is tight, with tingling tannins

Sliced fresh milk mozzarella, over vine ripe tomatoes & fresh basil, drizzled with extra virgin olive oil & balsamic glaze

Shrimp sautéed with shallots, green onion & brandy, in a four cheese sauce, atop sautéed spinach

Calamari sautéed in a classic Neapolitan sauce

Toasted ciabatta bread topped with fresh diced tomatoes, red onion, basil & extra virgin olive oil

Black mussels in a white wine and light tomato sauce - a unique flavor experience

Thinly sliced raw filet mignon, shaved Grana Padano cheese, capers, drizzled with extra virgin olive oil & fresh lemon juice

Classic homemade Sunday meatballs

Diver scallops pan seared, served over a bed of sautéed spinach, in a saffron cream sauce

Baby artichoke hearts sautéed with sundried tomatoes, extra virgin olive oil, garlic & mint

Hand made mozzarella filled with stracciatela and cream, over organic spring mix and cherry tomatoes, tossed with red wine vinegar & extra virgin olive oil

Classic Caesar with romaine, tossed with freshly baked croutons and Parmegiano cheese, topped with Parmegiano Reggiano shavings

Organic spring mix topped with fresh tomatoes, red onion, served with our homemade white balsamic vinaigrette dressing

Organic spring mix topped with sliced Anjou pear, walnuts & gorgonzola cheese, with our homemade white balsamic vinaigrette dressing

Homemade spaghetti with fresh littleneck clams, cherry tomatoes, a touch of marinara sauce, garlic & Italian parsley - a common dish done uncommonly well

Thick hollow spaghetti pasta, tossed with wild mushrooms, pancetta & peas, in a light tomato sauce

Fresh pasta tubes filled with three cheeses - ricotta, parmigiano and mozzarella, in a light pink sauce

Homemade tagliatelle pasta tossed with our traditional Bolognese meat sauce

Homemade pappardelle pasta with shrimp, zucchini, sun-dried tomatoes, in a brandy cream sauce - an assault of richness and flavor

"Half" Rigatoni pasta tossed with with Pancetta Italian bacon and wild mushrooms in a vodka sauce

Fresh seafood - Shrimp, scallops, clams, mussels & calamari, with homemade pappardelle pasta in light tomato sauce

Arborio rice perfectly cooked & tossed with Portobello, Shiitake, Porcini & White Button mushrooms, finished with sprinkle of parmigiano

Large tortellini filled with beef and veal, tossed in a fresh sage and butter sauce

Traditional pasta alla carbonara - fresh fettuccine tossed with guanciale (Italian bacon), egg, Pecorino Romano cheese and pepper

A true taste of seafood at its finest - Fresh fish of the day

Each painstakingly selected ingredient contributes to the greatness of this dish - An assortment of fresh shrimp, fish, mussels, clams & calamari, served in a seafood brodetto with toasted ciabatta points

Fresh Atlantic salmon sautéed with asparagus spears, in a brandy mustard cream sauce, topped with a jumbo shrimp

Australian lamb chops marinated in Rosemary, garlic and EVOO, grilled to perfection

Tender veal medallions soautéed & topped with Prosciutto di Parma & Fontina cheeses, in a demi glace reduction sauce, over a bed of fresh spinach

Chicken breast sautéed with wild mushrooms, shallots and marsala wine

Breast of chicken sautéed in a lemon-white wine reduction, topped with capers