Roc Restaurant
Restaurant Menu
INSALATE
FRESH MIXED GREEN SALAD 9
In a shallot-mustard vinaigrette and radish
ROC CHOPPED SALAD 12
With assorted seasonal vegetables
RAINBOW BEET AND TURNIP SALAD 13
Corn, frisee, roasted peppers and ricotta salata
ARUGULA WITH TOASTED ALMONDS, FREGOLA 14
Cranberries, shaved parmesan and balsamic dressing
ROASTED FENNEL AND DRY FIG SALAD 13
With caramelized walnuts, endive and gorgonzola cheese dressing
ARTICHOKE SALAD WITH GOAT CHEESE 14
Arugula, white mushrooms, string beans and lemon vinaigrette
ANTIPASTI
CRISPY TOMINO CHEESE WITH PEAR 15
Over sauteed mixed wild mushrooms
FRESH BUFALA MOZZARELLA 15
With warm cherry tomatoes and basil
STEAMED MUSSELS,AND CLAMS 14
White wine sauce
“INZIMINO” 14
Squid stew with spinach, red wine, chickpeas and garlic bread
FRIED CALAMARI WITH CRISPY ZUCCHINI 13
And a spicy marinara sauce
CRAB CAKE OVER WINTER SALAD 17
And roasted pepper sauce
SALMON TARTARE WITH HORSE RADISH 16
Corn, endive, capers and avocado
GRILLED OCTOPUS AND BEANS SALAD 16
With scallions, olives and sun dried tomato pesto
CHICKEN LIVER CROSTINI 15
With Stilton cheese, radicchio and vin cotto
ANTIPASTO TOSCANO 17
Assortment of charcuterie with olives, imported cheese and peppers
COFFEE CURED BEEF CARPACCIO 14
With mache, heart of palm and shaved parmesan
ZUPPE
MINESTRONE 8
Mixed vegetable soup
PASTA E FAGIOLI 8
Bean soup with pasta
PUMPKIN SOUP 8
With amaretto crumbs
PRIMI PIATTI/PASTA
FRESCHE
SPAGHETTI AL POMODORO 15
With fresh tomato and basil sauce
GNOCCHI ALLA SORRENTINA 17
With tomato and mozzarella
LASAGNE AL PESTO E ZUCCA 20
With winter vegetables
BEEF RIBS AGNOLOTTI 24
In balck truffle sauce
HOMEMADE WALNUT PAPPARDELLE 22
With mascarpone, pancetta and chiodini mushrooms
BLACK INK TAGLIERINI 28
With half lobster, scallions and cherry tomatoes
FETTUCCINE BOLOGNESE 18
With a traditional meat sauce
CAVATELLI AND BROCCOLI RABE 19
With sausage and garlic
OXTAIL RAVIOLI 23
With leek and truffle sauce over fonduta
SECCHE
TROFIETTE AND ZUCCHINI 19
With ortolana sauce
FEDELINI AI FRUTTI DI MARE 22
With assorted seafood
LINGUINE ALLE VONGOLE 20
With clams and parsley
RIGATONI WITH GOOSE RAGOUT 21
Peas and gorgonzola
BUCATINI AMATRICIANA 16
With smoked bacon, onions and tomato sauce
Whole wheat and gluten-free pasta available
SECONDI PIATTI/ENTREE
GRILLED BRANZINO IN TANGERINE SAUCE 27
With black kale and pinenuts
ROASTED HAKE WITH POLENTA 26
Roasted peppers and balsamic sauce
MONK FISH IN ”BRODETTO” ALLA GENOVESE 26
With mussels, clams, cherry tomato in a light broth and a touch of pesto
WILD BOAR AND BUTTERNUT SQUASH 26
Served in cocotte with sweet potato mash
CLASSIC VEAL MILANESE/ ON THE BONE 30/42
With arugula and tomato salad
VEAL SCALOPPINE WITH PROSCIUTTO 26
And mozzarella served with wilted spinach
PAN SEARED VEAL CHOP WITH BLACK TRUFFLE SAUCE 42
Over spinach-mashed potatoes
STRACOTTO ALLA FIORENTINA 30
Slowly roasted veal in milk with parsnip cake
BRAISED VENISON OSSOBUCO 34
Over traditional risotto milanese
ROASTED DUCK BREAST IN MUSTARD AND APPLE GRAVY 28
Served with sauteed Brussels sprouts
NEW YORK STEAK 34
With green peppercorn sauce
BONELESS FRICASSEED CHICKEN 21
With sausage and roasted peppers
CONTORNI
SAUTEED BROCCOLI RABE 10
SPINACH OR BROCCOLI WITH GARLIC AND OIL 7
WILD MUSHROOM TRIFOLATI 10
SAUTEED GARDEN VEGETABLES 8
ROC TRUFFLE FRENCH FRIES 12
PLEASE NOTE: All menu items and prices are subject to change.
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