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 Concerned
with an authentic and faithful interpretation of regional
Italian cuisine and influenced by his native Southern Italian
experience, Chef / Owner Aldo Vitale's culinary philosophy
centers chiefly on the premise of simplicity.
Using only fresh, seasonal ingredients, his subtle and delicately-balanced
style of cuisine is influenced greatly by Chef Aldo's belief
that the inherent virtues of a dish's dominant flavors should
be forthright and clear on the palate, while at the same time
in harmony with the few, carefully-selected ingredients that
compliment the dish.
 Chef
Aldo's honest approach to food and its preparation allows
Guests to enjoy a dining experience that leaves them feeling
satisfied rather than overindulged due to the excessive use
of heavy ingredients such as cream and butter -- ingredients
that mask the true essence of a carefully-balanced meal.
His preference for natural and organic ingredients leads
to close working relationships with local farmers and purveyors
to ensure each ingredient meets Chef Aldo's exacting standards.
A menu that changes regularly to take full advantage of seasonal
ingredients such as Italian white truffles from Alba also
allows Chef Aldo the opportunity to use a variety of house-made
products such as house-cured pancetta and soppressata, house-pickled
vegetables, and herbs that are grown on premises, at his residence,
or by farmers that Chef Aldo has personally selected and with
whom he has a close rapport.
APPETIZERS
Fried Calamari, Marinara Sauce $9
Colossal Lump Crab Cocktail $16
Angus Beef Carpaccio, Shaved Parmigiano Reggiano, Vino Cotto $14
Bagna Cauda alla Calabrese • Sautéed Bell Peppers, Garlic Pan Sauce, Grilled Polenta Galetto $9
Escargots and Shiitake Mushrooms sautéed in Lemon-Garlic Butter, Puff Pastry Borsetta $11
Shrimp St. Andrea • Tomato-Garlic Butter, Lobster-Saffron Mashed Potatoes $14
Seared Hudson Valley Foie Gras, Amarena Cherry Sauce, Crostini $16
Cold Antipasto from Aldo’s Below-Ground, Climate-Controlled Artisanal Cheese Cave
Prosciutto di Parma, Soppressata, Aged Provolone Cheese, Calabrese Olives,
Fresh Mozzarella di Buffala with Marinated Roasted Peppers, Assorted Bruschetta 10 PER PERSON
SALADS AND SOUPS
Classic Caesar Salad $8
Mista Field Greens, Shaved Fennel, White Balsamic Vinaigrette $8
Caprese Tower • Vine-Ripe Tomatoes, Extra Virgin Olive Oil, Sweet Basil and Fresh Mozzarella di Buffala (AIR-SHIPPED FROM CAMPANIA, ITALY) $9
Salad of Sweet Red Beets, Mixed Greens, Crumbled Gorgonzola Toasted Ennis Walnuts, Champagne Vinaigrette $9
Arugula Salad, Shaved Parmigiano Reggiano, Aged Balsamic Vinaigrette $8
Tender Baby Spinach Leaves, Toasted Walnuts, Thompson Raisins, Gorgonzola Dolce Cheese, Creamy Champagne Vinaigrette $8
Maine Lobster Bisque $12
PASTA AND RISOTTO
*denotes fresh pasta
Aldo’s Butter-Poached Lobster Risotto, deglazed with Highlands Scotch (APPETIZER PORTION) $23
Porcini Mushroom Risotto $24
Porcini Agnollotti tossed in Italian Black Truffle Butter $28
Fresh Orecchiette Pasta, Broccoli Rabe, Mild Italian Sausage and Parmigiano Reggiano $19
Fettuccine, Creamy Lobster “Bolognese” $26
Timballo • Fresh Pasta Layered with Mushrooms, Besciamella and Bolognese Sauce $21
Rigatoni Bolognese • Classic Slow-Cooked Meat Sauce $20
Beef Tortellini baked in Tomato Parmigiano Cream $19
MAIN COURSES
Zuppa di Pesce alla Calabrese • Rustic Seafood Soup of Dayboat Filet of Fish, Jumbo Shrimp, Scallops, Clams, Mussels and Diced Potatoes in Tomato Bouillon $31
Aldo’s Ossobuco • Slow-Braised Veal Shank, Porcini Mushroom Risotto $32
Chef’s Preparation of Dayboat Fish PRICED DAILY
Jumbo Gulf Shrimp Scampi • Garlic Sherry Butter, Seafood Risotto $25
Aldo’s “Tournedos Rossini”
Grilled Prime Filet Mignon, Seared Hudson Valley Foie Gras Italian Black Truffle and Porcini Mushroom Sauce with Four Cheese Risotto $46
Veal Saltimbocca • Fresh Spinach and Sage, Parma Prosciutto, Mozzarella, White Port Sauce $27
Veal Tenderloin Francese • Egg-Battered and Pan-Fried, Lemon-Chardonnay Sauce, Wilted Spinach $27
Jumbo Lump Maryland Crab Cakes, Remoulade Sauce
PRICED DAILY
Amish Chicken Tenderloins and Artichoke Hearts sautéed in Garlic Butter $20
FROM THE GRILL
Double-Cut Prime Wisconsin Veal Chop, YOUR CHOICE OF PREPARATION:
“TUSCAN STYLE” • Simply Grilled, Wild Mushroom Polenta Galetti $45
“MILANESE STYLE” • Butterflied, Pounded Thin, Breaded and Pan-Fried, Tomato Concassé $45
Grilled Petite New Zealand Lamb Chops, Garlic Mashed Yukon Gold Potatoes $34
Grilled, Pesto-Brushed Paillard of Free-Range Amish Chicken
Warm Peruvian Potato Salad and Grilled Vegetables $21
Grilled Dry-Aged Prime Filet Mignon, Shiitake Mushroom Cap
Fiorancino Sauce and Garlic Mashed Yukon Gold Potatoes $37
A LA CARTE
Lobster-Saffron Mashed Potatoes $8
Bitter Broccoli Rabe sautéed in Garlic Oil $7
Garlic Mashed Yukon Gold Potatoes $6
Steamed Asparagus $7
Sautéed Mushrooms $7
Sautéed Fresh Spinach $7
Garlic Bread $4
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