Il Tartufo Ristorante Menu

Frayed calamari shrimp smelts and mixed vegetables served with side of Il Tartufo deepen sauce and fresh lemon segment

Combination of thin sliced meat and seafood topped with house dressing, fresh field greens, and semidry marinated veggies

Combination of 2 oz beef tartare and grilled sliced bread topped with garlic tomatoes, fresh basil, and Sicilian EVOO

Fresh mussels over a cream of green peas, fresh basil. Garlic, lemon zest, and drizzled with EVOO

Arugula, grape tomatoes, pears, shaved asiago, and caramelized walnuts tossed in EVOO and fresh lemon juice

Red and golden beets sliced and topped with shaved mixed greens, breaded goat cheese cake, cucumbers, and red wine vinaigrette

Mixed organic and artisan lettuce with grape tomatoes, Vidalia onions, shaved carrots, and marinated mushrooms tossed with Parmigiano dressing

Small square sheets of fresh homemade pasta with pesto besciamelle and imported chanterelle mushrooms

Slowly braised ground lamb and red wine sauce sprinkled with crumbled goat cheese folded with homemade fresh tagliatelle pasta

Homemade fresh reginette pasta tossed slowly, cooked Neapolitan ragu' with onions, tomato, red wine, and tender chunks of beef served with scoop of buffalo ricotta cheese

Spaghetti sautéed with garlic, EVOO, white wine, fresh Italian parsley, and selected fresh clams (available with touch of fresh baby tomatoes)

In the house homemade fresh pasta with 00 flower and imported semolina flour at chef's preparation of the day

Imported organic Carnaroli rice slowly cooked with imported porcini mushrooms and truffle blend finished with Reggiano and sliced truffle

Hand-made stuffed with imported truffle and ricotta cheese in brown butter sage sauce and shaved pecorino sardo

alfredo style or cacio e Pepe

Calamari, octopus, shrimp, crab meat, lobster meat, clams mussels, white wine, and grape tomatoes with paccheri pasta cooked sealed in a cartoccio bag with is own aromas

Large thin slice of chicken breast sautéed crispy and smothered with fresh sliced tomatoes, búfalo mozzarella, basil, and Reggiano in a light buttery white wine basil and a touch of tomato purée

Slowly braised prime beef short rib in Barolo wine over truffle risotto and topped with shaved Reggiano

Medallion of dutch veal tenderloin slowly sautéed with shallottes, white wine, green peppercorn, and creamy dijon mustard

Thin slices of young tender dutch veal tenderloin sautéed with shallottes, white wine, veal reduction, and blend of porcini and wild girolle mushrooms

Fresh wild filet of fish from local market at chef's superb preparation of the day

Seared center cut Faroe Island salmon steak boneless and presented with garlic, truffle, crust over grilled slices of tomatoes and drizzled with herbs infused EVOO

10 oz of grilled colossal prawns with sautéed garlic EVOO fresh herbs & cannellini beans served over grilled flat bread or over paccheri

10 oz rack of lamb done to perfection drizzled with nebbiolo red wine reduction topped with runny medallions of fresh herbs and goat cheese

San Marzano tomatoes, fresh garlic, oregano, basil, and EVOO. (No cheese)

Local cherry tomatoes with cherry mozzarella, fresh basil, pecorino sardo, and Sicilian EVOO

Fresh mozzarella, asiago, robiola, and truffle ragú

Mozzarella, pecorino sardo, aged duck, prosciutto, fresh arugula, shaved asiago, and truffle infused oil

Aged spicy beef, salami, San Marzano tomatoes, pecorino sardo, and fresh mozzarella

Montepulciano, Sangiovese

Cabernet franc, cabernet sauvignon, petit verdot, merlot

Cabernet Sauvignon, Cabernet Franc, Merlot, Sangiovese

Cabernet franc, cabernet sauvignon, petit verdot, merlot

Corvina, Rondinella, Corvinone

Corvina, molinara, rondinella, corvinone

Corvina, rondinella, corvinone, other varietes of the territory

Corvina, rondinella, corvinone, other varietes of the territory

Corvina, molinara, rondinella, corvinone

Corvina, rondinella, corvinone