Bocelli
Restaurant Menu
ANTIPASTI
Calamari Fritti 9.00
Simply-fried calamari served with marinara sauce and lemon
Vongole Oreganato alla Toscana 9.00
Baked clams with white panko crumbs, herbs,
tomato, basil and Grana Padana
Cozze alla “Posillipo” 8.00
North Atlantic black mussels steamed
in white wine, tomato and basil
Carpaccio di Manzo con Caponatina con
Parmigiano e Olio di Tartufo Bianco 11.00
Thinly sliced beef tenderloin with eggplant salad,
and parmigiano cheese, drizzled with white truffle oil
Cocktail di Gamberoni Grande 14.00
Chilled colossal shrimp cocktail
Bufala Mozzarella e Peperoni Arrostiti 12.00
Fresh imported Buffalo mozzarella with fire-roasted marinated peppers with basil oil and a balsamic reduction
Funghi Portobello al Forno
Con Spinaci e Ricotta 10.00
Oven-roasted Portobello mushrooms stuffed
with sautéed spinach, San Danielle prosciu
Antipasto Freddo alla Casalinga 11.00
Sampler of cold house appetizers (For Two) 20.00
Insalata di Frutt1 di Mare Amalfitano 12.00
Marinated calamari, shrimp and octopus
with virgin olive oil and lemon
Spiedini alla Romana 8.00
Egg-battered and fried mozzarella skewers
with anchovies with a lemon garlic caper sauce
Gamberetti e Calamari
in Padella “Agrodolce” 12.00
Shrimp and fried calamari sautéed with sweet cherry peppers, pine nuts and white raisins in a sweet and sour glaze
Anitipasto Caldo alla Casalinga 12.00
Sampling of hot specialties of the house (For Two) 22.00
Zuppa di Vongole con “Sambuca”
alla Dragoncello 11.00 Pan-steamed middle-neck clams with smoked pancetta, onions and tarragon in a Sambuca clam broth
Polpo del Mediteraineo alla Griglia 14.00
Imported Mediterranean grilled baby octopus
served with a Sicilian fennel and orange salad
in a lemon and basil oil dressing
LE SPECIALITA DELLA CASA
Antipasto di Salumi
e Prosciutto alla Toscana 14.00
A sampling of cured meats served in the Tuscan tradition
Antipasto Freddo alla Pescatore 14.00
A sampling of smoked fish and seafood specialties
Antipasto Freddo di Verdura alle Stagione 11.00
A sampling of marinated seasonal vegetable specialties
Frutti di Mare Cocktail (For Two) 26.00
Chilled jumbo shrimp, lobster tail and clams on the half shell
Antipasto di Formaggio 14.00
A sampling of delicious Italian cheese
LE MINESTRONE
Zuppa del Giorno 6.00
Soup of the day
Minestrone della Toscana 6.00
Tuscan minestrone
Zuppa di Cipolle Gratinate 6.00
Onion soup gratin
Pasta e Fagioli alla Napolitana 6.00
Cannallini beans and tomatoes with ditali pasta
INSALATE
Insalata alla Monte Bianco 8.00
Artichoke, fennel, endive, mushroom and hearts of
palm with a fresh lemon and olive oil dressing
Insalata Mista Della Casa 6.00
Bocelli house salad of field greens with cucumbers, tomatoes and red onion in a balsamic olive dressing
Insalata alla Toscana 7.00
Arugula salad with farro, pine nuts, avocado, hearts of palm and shaved Pecorino di Toscana cheese in a fresh lemon and virgin olive oil dressing
Insalata di Spinaci, Arancie Finocchio
ai Gorgonzola Piemontese Dolce 7.00
Fresh spinach with orange, fennel and gorgonzola
in a sherry wine vinaigrette with pine nuts
Insalata Tre Colori con Grana Padana 7.00
Arugula, endive and radicchio with grated parmigiano cheese in a balsamic dressing
Insalata di Stagione con Le Mele é Noci 8.00
Field green salad with apples, caramelized walnuts
and dry cranberries in a Limoncello vinaigrette
Insalata di Bosco 8.00
Roasted Portobello mushrooms with baby field greens, toasted walnuts, celery root and goat cheese with a smoked pancetta and sherry wine dressing
Insalata alla Cesare 6.00
Classic Caesar salad with croutons,
parmigiano and caesar dressing
PASTA
All homemade pastas are made fresh daily on the premises
Linguettine alle Vongole 16.00
Little neck clams, garlic, white wine,
virgin olive oil and basil
Mezze Rigatoni con Piselli
al Pomodoro e Basilico 12.00
Cut rigatoni with green peas, tomato and basil
with shaved ricotta Salata
Rigatoni alla Bolognese 12.00
Rigatoni pasta with classic meat sauce
Tagliatelle alla Pescatore 21.00
Tagliatelle pasta with calamari, scallops, shrimp,
mussels and clams in a light tomato and basil sauce
Penne Rigate alla Vodka
Tomato, light cream, San Danielle prosciutto,
shallots and vodka
Zite con Salsicce e Broccoli di Rape
Con Caciocavallo 16.00
Ziti with sweet sausage, broccoli rabe
and melted Caciocavallo cheese
Ravioli del Giorno Fatto a Mano * * *
Homemade ravioli of the day
Spaghettini alla Viareggio 19.00
Spaghettini with garlic, virgin olive oil, Long Island clams, shrimp, grape tomatoes and basil
Gnochetti di Ricotta Fatto a Mano alla Fiorentina 14.00
Hand-rolled baked ricotta-filled gnocchi with fresh tomatoes and mozzarella cheese
RISOTTO
Risotto alla Pescatore 24.00
Risotto with clams, mussels, shrimp, calamari and tomatoes
Risotto ai Funghi Esotico 22.00
Exotic mushroom risotto of “Vialone Nano” and Grana Padana
SECONDI PIATTI
Salmone alla Ligure 21.00
Ligurian-style, pan-seared North Atlantic filet of salmon
with sweet onions, olives and potatoes in a light tomato
and white wine sauce
Scaloppe di Vitello alla Milanese con Insalata Rucola e Pomodore al Basilico 24.00
Breaded and pan-fried thinly sliced milk-fed veal with arugula and tomato salad with Chianti vinegar and virgin olive oil
Petti di Pollo alla Valdostano 19.00
Chicken breast stuffed with prosciutto cotto
and Fontina with a Marsala wine sauce with mushrooms
Gamberoni al Profumo di Lemoncello 22.00
Egg-battered sautéed jumbo wild-caught shrimp in a lemon-citrus sauce with sautéed spinach and toasted garlic
Petti di Pollo alla Napoletana 18.00
Sautéed chicken breast with prosciutto, eggplant
and mozzarella in a Marsala wine sauce
Petti di Pollo alla Spumante
con Carciofi, Funghi e Caperi 18.00
Sautéed chicken breast with artichokes,
mushrooms and capers in a spumanti sauce
Bocconcini di Pollo e Salsicce
Alla Scarpariello 21.00
Boneless chicken with sweet Italian sausage
with lemon, garlic and rosemary
Scaloppe di Vitello alla Toscana 22.00
Breaded veal cutlets stuffed with prosciutto cotto,
Fontina cheese and roasted garlic puree in a Chianti
wine sauce with Cerignola olives and mushrooms
Coda di Aragosta al Profumo
di Orangello e Miele Dolce 26.00
Egg-battered Belizean lobster tails in an orangello, honey blossom sauce with sautéed spinach and fennel
Filetto di Pesce Persico del Lago Vittoria * * *
Wild-caught Lake Victoria perch filet sautéed Francese-style with lemon, capers, grape tomatoes and white wine
Petti di Pollo alla Avellinese 18.00
Sautéed chicken breast with peppers and potatoes
in a sherry wine vinegar demi-glaze
Gamberi alla Aromi Oreganato 21.00
Wild-caught jumbo shrimp with herb breadcrumbs,
tomatoes and basil served with Sicilian-style couscous
Nodini di Maiale Saltate
con Pepperoni alla Pizziaola 19.00
Medallions of pork tenderloin sautéed with garlic, tomatoes and tri-color peppers
Filetto di Sogliola alle Mandorle 21.00
Wild-caught Georgia-bank lemon sole
LE SPECIALITA DELLA GRIGLIA
Pesce del Giorno alla Griglia Market Price
Catch of the day over Bocelli’s house salad
with Lemoncello vinaigrette
Filetto di Manzo Grigliata 28.00
Simply-grilled filet mignon with onion rings
and fried Portobello mushroom
Coda di Aragosta al Profumo
di Basilico al Forno 26.00
Oven-baked, basil-crusted Belizean lobster tails served
with faro and corn, risotto-style
Bistecca Grigliata Naturale 28.00
Naturally aged Black Angus steak served au jus
with fried Portobello mushrooms and onion rings
Costolette di Agnello 26.00
New Zealand lamb chops with field greens, marinated eggplant and cannallini balsamic menthe reduction
Salmone alla Griglia
con Insalata Panzanella 22.00
North Atlantic filet of salmon served with a salad of tomatoes, red onion, olives, celery and cucumbers with an extra virgin olive oil and sherry wine vinaigrette
PIATTI TRADIZIONALE
Classic Traditional Dishes
Saltimbocca alla Romana 21.00
Milk-fed nature veal scallopine with sage and prosciutto in a Marsala wine demi-glaze served with sautéed spinach
Costolette di Maiale con “Pepperonata” 19.00
Pork chops with sweet tricolor peppers, onions and potatoes with a sherry-vinegar infused demi-glaze
Pollo o Scaloppe di Vitello al Piacere Tuo Priced Accordingly
Your choice of either chicken or thinly sliced veal prepared any style
Anitra con Salsa di Arancio e Fragole alla Catherina di Medici 21.00
Roast duck with spumanti braised red cabbage in an orange sauce with seasonal berries
Zuppa di Pesce con Cannellini “Santa Lucia” 22.00
Fish and seafood stew with cannellini beans in a white wine and tomato sauce
Osso Buco alla Milanese Priced Accordingly
Braised veal shank
(Saturdays only)
Ragu della Nonna 19.00
Pasta with traditional Sunday sauce served with meatballs, braciola and Italian sweet sausage
(Sundays only)
* * * Priced Accordingly
CONTORNI
Vegetables
Frittura di Zucchine 6.00
Deep-fried zucchini
Spinaci Saltati con Aglio e Olio 7.00
Spinach sautéed with garlic, red chili peppers and extra virgin olive oil
Fagioli all’ Uccelletto 6.00
Cannellini beans, braised with tomato sauce
Piselli con Cipolla e Basilico 6.00
Sautéed peas with onions and basil
Broccoli Rape Saltati al Aglio e Olio con Pepperocino ***
Broccoli rabe sautéed with garlic, oil and red chili peppers
Zucchine Tri Folati 6.00
Zucchini sautéed with garlic, oil and parsley
PLEASE NOTE: All menu items and prices are subject to change.
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