Aleo Restaurant

	Fall/Winter 2008 Menu
	*Starters*
	Tuna Tartare Diced Sushi grade tuna, kalamata olives, avocado, & red onion in a citrus vinaigrette with sliced cucumber & homemade potato crisps Salmon Tartare Diced King Salmon, black olives, caper berries, avocado, chives, in a ginger/garlic with endive leaves & wonton chips Almond Crusted Calamari With tomato-basil sauce & a roasted garlic/horse radish remoulade Char Grilled Calamari Sliced & grilled with arugala, & black olives in lemon, garlic, & oregano Cozze Posilipo Spinach, mushrooms, onion & feta stuffed squid, over octopus-chickpea stew, with pita toasts Sub Clams Eggplant Parmigiano Baked (Healthy) eggplant with fresh mozzarella & a tomato/basil sauce Oven Baked Clams L.I. Topnecks baked with seasoned breadcrumbs, Parmesan, & herbs over sliced zucchini & arugala Grilled Shrimp Jumbo Gulf shrimp with grape tomatoes, & warm marinated arugala in a garlic/brown butter sauce Grilled Italian Sausage Sweet sausage over broccoli rabe, extra virgin olive oil, roasted peppers, & rosemary in aged balsamic reduction Aleo Tart Baked puff pastry, melted goat cheese, olives, caramelized onions & fennel with tossed field greens	Caesar Salad Aleo’s classic dressing, crispy romaine hearts shaved Parmesan, anchovy filets & garlic ciabatta croutons Aleo’s Garden Salad Baby field greens, grape tomatoes, cucumbers, & carrots julienne in prosecco vinaigrette Mediterranean Salad Diced tomatoes, cucumbers, & red onion, tossed with extra virgin olive oil, fresh lemon juice, crumbled feta and pita croutons Carcifo & Fungi Salsa Artichoke & mushrooms in cream cheese salsa served hot & drizzled with black truffle oil & grilled Tuscan bread Portabella Mushroom Salad Baby spinach, crispy pancetta, Gorgonzola, & hard-boiled egg in balsamic vinaigrette Watercress Salad Roasted rosemary beets, watercress, steak tomatoes, & Gorgonzola in a honey Dijon vinaigrette Insalata Tri-Colore Arugala, endive, & radicchio with shaved Parmigiano & a lemon-garlic vinaigrette ALEO’s Caprese Fresh plum tomatoes, mozzarella, shaved red onions with extra virgin olive oil & balsamic reduction Antipasti Soppresatta, roasted peppers, olives, marinated mushrooms, pepperoncini & Imported Cheese in Extra Virgin Olive Oil & balsamic reduction
	*Flatbread “Pizzas”*
	(Create your own…Pizzas can be made with any topping of choice based upon ingredient availability, sausage, veggies, mushrooms, etc.) Tuscan Goat cheese, caramelized onion & sun-dried tomato paste Classic Roasted tomato, fresh mozzarella, basil *Vegetables*
	Sautéed Spinach Sautéed Broccoli Rabe Green Beans in garlic, & olive oil Asparagus & Parmesan Roasted Garlic Mashed Potatoes Sautéed Mushrooms with truffle *Soups*
	Vegetarian Green Pea With truffle/parmesan potato chips Straciatella Italian Egg Drop with spinach Chilled or Warm Roasted Tomato Garnished with melted mozzarella croutons & basil pesto *Pastas*
	Gnocchi Handmade Italian potato dumpling pasta in fresh tomato sauce with mozzarella or. Half Penne Sautéed eggplant, crimini mushrooms, light tomato cream sauce & ricotta topping or. Half Linguini Fra Diavolo L.I. clams, P.E.I. mussels, calamari, shrimp, pepperoncini, garlic, in a tomato & basil sauce Pumpkin Ravioli Homemade ravioli in sage/brown butter sauce, pancetta & toasted pinoli nuts or. Half Pappardelle Pancetta, sweet peas, crimini mushrooms, onions in a Parmesan cream sauce or. Half Shrimp Risotto Arborio rice, sautéed jumbo shrimp, asparagus tips in a saffron cream sauce Orrechiette Ear shaped pasta with broccoli rabe, homemade sausage, extra virgin olive oil, & garlic or. Half Rigatoni Slow cooked sirloin beef, vegetables in a red wine ragu (Sunday Sauce) or. Half Spaghetti con Salmone Salmon strips with scallions, black olives, melted goat cheese in a fresh tomato sauce Capellini Sundried tomato, broccoli rabe, chicken in white wine & garlic or. Half (Sub shrimp) Quatro Formagio Ravioli Homemade ravioli filled with ricotta, mozzarella, parmesan, & fontina, cheeses in a roasted red pepper & cream sauce topped with sautéed & julienne vegetables Any pasta request (i.e. alfredo, etc.) will be accommodated based upon ingredient availability *Entrées*
	All dishes are prepared to order. Please allow for adequate cooking time. New Zealand Baby Lamb Chops Grilled with roasted red potatoes, asparagus, baby carrots, au jus, tzaziki & mint jelly Rib Eye Steak Grilled & served with mozzarella mashed, sautéed spinach & a black truffle brown gravy Veal Cutlet (Milanese Style) Breaded, & topped with grape tomatoes, caper berries, Parmesan & tossed baby greens Chermoula Marinated Chicken Breast Served with Moroccan chickpea, basmati rice & tzaziki served in its own pot Chicken Capricciosa Grilled boneless breast, arugala, red & yellow cherry tomatoes, crumbled goat cheese in a citrus balsamic dressing Chicken Scarpiello Sauteed pieces “on the bone” with sherry wine, rosemary, cherry peppers, sweet Italian sausage & fresh garlic over broccoli rabe (“boneless” chicken if requested) Yellow Fin Tuna Seared in black & white sesame crust, sautéed baby bok choy, roasted tomatoes in a lemon caper aioli Filet of Sole Oreganata Baked & seasoned bread crumbs, in lemon, garlic & fresh oregano with sautéed spinach Honey Dijon Salmon Steak Seared & served with garlic mashed potatoes and French beans Seafood Medley (Frutti di Mare) Shrimp, squid, clams, mussels, salmon, potatoes, caper berries, & olives braised in a tomato-shellfish broth & served in its own pot with pasta or rice For One . For Two