Pó

Pó

Restaurant Menu

Lunch
(this is a sample menu and may change as seasons dictate)
 
White Bean Bruschetta $1
 

ANTIPASTI
 
Soup of the Day $5
 
Organic Greens, fresh lemon thyme vinaigrette $6
 
Insalata Tri-Colore, chopped radicchio, endive & arugula $6
 
Acorn Squash Sformato, watercress & balsamic reduction $7
 
Frank's Antipasto Bar, assorted seasonal vegetables prepared daily $8/$12
 
 

SANDWICHES
 
Grilled Portobello Mushroom, roasted peppers, arugula & grana padano $9
 
Pó Panini, grilled chorizo with goat cheese & onion marmalade $9
 
Lamb Pallaird, shaved parmigiano reggiano, grilled eggplant & onions $11
 
Grilled Fennel Sausage, black pepper ricotta & broccoli rabe $10
 
Duck Sloppy Joe, chipotle chilies & sweet pickled onions $11
 
 
 
PASTA
 
Cavatelli, toasted garlic, broccoli & bread crumbs $11
 
Pappardelle, braised rabbit ragu, sage & onions $13
 
Orecchiette, sweet sausage ragu & broccoli rabe $12
 
Rigatoni, gorgonzola cream, spiced walnuts $12
 
Spaghetti Carbonara, guanciale, black pepper, onion, egg & Parmigiano Reggiano $12
 
Gnocchi, smoked mozzarella, tomato sauce, fresh rosemary $13
 
Linguini Vongole, fresh clams, pancetta, chilies & white wine $14
 
 
  
ENTREES
 
Chicken Paillard, tri-colore salad & aioli $11
 
Grilled Baby Octopus, favetta, guanciale, balsamic reduction & blood orange vinaigrette $12
 
Mussels Livornese, black olives, capers & tomato brodetto $12
 
Grilled Guinea Hen, scallion & pumpkin fregula with saba $13
 
Grilled Salmon, balsamic maple glaze, sweet potato caponata  $14
 
Grilled Italian Sausage, borlotti beans, broccoli rabe & black olive pesto $13
 
Veal Marsala, crimini mushrooms, escarole & white truffle oil $16
 
  
 
CHEF'S SEASONAL FOUR COURSE TASTING MENU (Entire Table Only)
 $30/pp
 
Includes:   Insalata,   Pasta,   Main Course,   Dessert
 
 
 
 
Dinner Menu
(this is a sample menu and may change as seasons dictate)
 
White Bean Bruschetta 2
 
 
ANTIPASTI
 
Bob's Steamed Clams & Mussels,  green chilies, tomato, fresh mint & olive crostini 12
 
Goat Cheese Black Olive Truffle, radicchio & endive  10
 
Fresh Marinated Anchovies, spring onions & toasted barley 10
 
Polpetta di Carne, meatballs, tomato sauce & asiago cheese 10
 
  
 
INSALATA
 
Organic Mixed Greens, fresh lemon thyme vinaigrette 8
 
Grilled Portobello, arugula & shaved parmigiano reggiano 9
 
Roasted Beets, endive, sliced baby artichokes, watercress & taleggio crostini 9
 
Chicory & Radicchio, pine nuts, red onion, warm pancetta vinaigrette, gorgonzola dolce 9
 
 
 
PRIMI
 
White Bean Ravioli, balsamic brown butter sauce 13
 
Rigatoni, gorgonzola cream, spiced walnuts 13
 
Cavatelli, fresh broccoli & toasted garlic 13
 
Pappardelle, rabbit ragu 15
 
Orecchiette, sweet sausage ragu & broccoli rabe 14
 
Spaghetti Carbonara, guanciale, black pepper, egg, onion & Parmigiano Reggiano 15
 
Gnocchi (made daily), smoked mozzarella, tomato sauce, fresh rosemary 14
 
Black Fettuccine, fresh mussels, sun dried tomatoes, scallions & green chilies 15
 
Linguine Vongole, fresh clams, pancetta, chilies & white wine 16
 
 

SECONDI
 
Dark Beer Braised Short Ribs, rosemary polenta 18
 
Grilled Guinea Hen, scallion & pumpkin fregula with saba 18
 
Sauteed Sweetbreads, spaghetti squash, sage, preserved lemon & sweet onion
marmalade 18
 
Grilled Salmon, with balsamic maple glaze, sweet potato caponata  18
 
Porcini Crusted Cod, borlotti beans, kale & sweet red pepper vinaigrette 19
 
Grilled Lamb Top Sirloin, spicy white beans, cumin yogurt & harissa vinaigrette 19
 
Veal Marsala, crimini mushrooms, escarole & truffle oil 19
 
Grilled Skirt Steak, roasted fingerling pototes, broccoli rabe & aioli 19
 
Grilled Pork Tenderloin, with aged balsamic, red onion, cherry tomato & watercress salad 19
 
 
  
CONTORNI
 
Braised Escarole, lemon zest 7
 
Sauteed Kale, pepperoncini & balsamic 7
 
Borlotti Beans, sauteed onions & sage 7
 
Fried Potatoes, lemon & chopped escarole 7
 
Fregula, pumpkin & scallions 8
 
Sauteed Broccoli Rabe, toasted garlic & bread crumbs 8
 
 
CHEF LEE McGRATH'S SIX COURSE TASTING MENU (Entire Table Only) 48/pp
 
Includes:
Insalata,  2 Pasta Courses,  Main Course, Cheese Course, Dessert
 
 
 
Dessert
 
 
Dark Chocolate Terrine, Amaretti Sorrano $6
Vin Santo & espresso caramel
 
"Po Sundae" fresh mint gelato, cinnamon  $6
spiced pine nuts & chocolate sauce
 
Panna Cotta, with amarena cherries $6
 
Ricotta Cheese Cake, with a Vermont maple sauce$6
 
Meyer Lemon Sorbetto $6
 
"Affogato", coffee gelato in a chilled cappuccino $6
with a chocolate caramel sauce
 
Biscotti $6
 
Vin Santo con Biscotti $8
 
Cheese Plate, selected daily $8
 

Dessert Wines & Beverages
 

Sparkling  Glass/Bottle
 
Prosecco "Jeio" (nv), Bisol $7/$32


Bianco
 
Vin Santo (nv), Villa Puccini $6/$34(.500)
 
Malvasia delle Lipari '02, Colosi $12/$54(.375)
 
Passito di Pantelleria '02, Carlo Pellegrino $9/$42(.375)
 
Recioto di Soave "Vigna La Broia" '98, Roccolo Grassi $52(.375)
 
Moscato Passito di Pantelleria "Bukkuram" '99, De Bartoli $105(.500)
 
 
Porto
 
Six Grapes (nv) Ruby, Grahams $8
 
Tawny (10yr), Quinta do Noval $10
 

Madeira/Sherry
 
Rainwater (medium/dry), Blandy's $6
 
Deluxe Cream Sherry "Capataz Andres", Lustau $8
  
Moscatel Superior Sherry "Emilin", Lustau $9
 
 
Caffe
 
Assorted Teas $3
 
Café Americano $3
  
Espresso $3
 
Cappuccino $4
  
Latte $4
 

 

PLEASE NOTE: All menu items and prices are subject to change.



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