Firenze By Night Menu

Mushrooms stuffed with italian sausage.

Aged beef served with arugula.

For two. A variety of cold appetizers.

Thin slices of raw filet of beef.

White beans with tuna and red onions.

Fresh bread.

Buffalo mozzarella with tomato and basil.

Snails with garlic, shallots, butter and white wine.

Italian ham with melon.

Tender calamari marinated in olive oil and white vinegar.

Mussels and clams marinara style.

Marinated grilled zucchini, eggplant and roasted red bell pepper.

Warm spinach salad with pancetta and pine nuts in a vinaigrette.

Caesar salad.

Mixed green salad.

Tomatoes and onions tossed with fresh basil, mozzarella cheese croutons and capers.

Hearts of romaine with roquefort cheese.

Meat tortellini in chicken broth.

Vegetarian. Fresh garden vegetable soup.

Potato dumplings in a light tomato cream sauce.

Italian style rice with fresh porcini mushrooms.

Angel hair pasta in tomato basil sauce.

Garlic, anchovies and crushed red pepper.

Large homemade noodles in rabbit sauce.

Crepes stuffed with prosciutto and chicken.

Tube noodles with shrimp and chicken in a light tomato sauce.

Linguine with fresh clams.

Fettuccine with fresh basil sauce.

Fettuccine with wild mushrooms, sun dried tomatoes and garlic.

Spicy. Sun dried tomatoes, garlic, shallots.

Pasta stuffed with spinach and ricotta in a meat sauce.

Vegetarian lasagna with eggplant, zucchini, spinach and ricotta cheese.

Calamari sauteed with garlic, mushrooms, olive oil and white wine.

Calamari sauteed with shallots, capers, garlic and black olives in a light tomato sauce.

Jumbo prawns with fresh tomato and garlic.

Jumbo prawns with calamari in a white wine and lemon sauce.

Eggplant parmesan.

Chicken breast stuffed with prosciutto and mozzarella cheese, topped with mushrooms, finished in a marsala wine.

Quail stuffed with sausage in a barolo wine sauce.

Chicken breast sauteed with artichokes, sage and white wine.

Pork scaloppine sauteed with garlic, sun dried tomatoes and white wine.

Veal sauteed in white wine, fresh basil, pine nuts and a touch of cream.

Porterhouse steak marinated in olive oil and herbs. Served med-rare unless further specified. Served medium rare unless otherwise specified.

Veal sauteed with porcini mushroom.