Le Madri Ristorante & Bar

Pasta with hot and sweet Italian sausage and broccoli.

Organic eggs, mushrooms, fontina cheese, truffle oil, and prosciutto di Parma.

Roasted beets with baby greens, pistachios, goat cheese, and balsamic vinaigrette.

Lobster and burrata cheese ravioli with cherry tomato sauce.

Fried calamari and zucchini served with spicy tomato sauce.

Mussels and clams with your choice of white wine or a touch of tomato.

Heirloom tomatoes and burrata with extra virgin olive oil and basilico leaves.

Pan seared diver scallop with sweet corn, asparagus, and aged balsamic drizzle.

Thinly sliced seared filet mignon topped with baby arugula and shaved Parmesan.

Organic greens with chicory and tomato with a red wine vinaigrette.

Baby arugula, endive, and bartlett pears with red seedless grapes and shaved cacio di fossa cheese.

Watercress and pears with almonds and gorgonzola cheese.

Chopped organic vegetables with mozzarella di buffalo and organic grilled chicken.

Shrimp, scallops, and calamari with lemon and extra virgin olive oil.

Roasted beets with baby greens, pistachios, goat cheese, and balsamic vinaigrette.

Hearts of romaine lettuce with anchovy dressing and focaccia croutons.

Shaved artichokes, parmesan cheese, and truffle vinaigrette.

Sicilian tuna, green beans, black olives, capers, potatoes, boiled eggs, red onions, and grape tomatoes.

Potatoes, green beans, red onions, capers, and lemon vinaigrette.

Flat noodle with wild mushroom and a touch of truffle oil.

Pea flavored ricotta cavatelli with hot and sweet sausage ragout.

Squid ink pasta with shrimp, scallops, calamari, mussels, and clams in a cherry tomato sauce.

Italian ham, green beans, with cream sauce and parmesan cheese.

Spaghetti with meatballs in a tomato basilico sauce with shaved ricotta salata.

Mint infused strozzapreti with oxtail ragout and shaved pecorino cheese.

Cheese and spinach ravioli with spicy tomato sauce.

Tomatoes, eggplant, and mozzarella.

Imported linguine with manila clams and pepperoncino and wild arugula.

Pasta with shrimp and green beans.

Lobster and burrata cheese ravioli with cherry tomato sauce.

Potato dumplings with slow cooked beef ragout.

Pasta with hot and sweet Italian sausage and broccoli.

Baby organic chicken roasted in our wood burning oven served with brussels sprouts and fingerling potatoes.

Mashed potatoes, Brussells sprouts, and livornese sauce.

Grilled chicken paillard with organic greens.

Organic veal scalloppine with wild mushroom truffle essence, fingerling potatoes, and haricot verde.

Atlantic salmon with braised lentils and mustard sauce.

Sole fish with purple mashed potatoes, green beans, and lemon caper sauce.

Pounded and breaded veal rib chop crisp sautéed and served with arugula salad, cherry tomatoes, and mozzarella.

Roasted eggplant with ricotta di buffala parmesan cheese and tomato sauce.

Grilled burgundy pastures grass fed NY hanger steak served with Tuscan fries and watercress salad.

Fried calamari and zucchini served with spicy tomato sauce.

Potatoes, green beans, red onions, capers, and lemon vinaigrette.

Meatballs in tomato sauce with shaved ricotta salata.

Beefsteak tomatoes and fiore de latte cheese with extra virgin olive oil and basil.

Pan seared diver scallop with sweet corn, asparagus, and aged balsamic drizzle.

Mussels and clams with your choice of white wine or a touch of tomato.

Thinly sliced seared filet mignon topped with baby arugula and shaved parmesan.

An assortment of sliced prosciutto di parma sweet coppa, bresaola, mortadella, soppressata, speck, imported cheeses, and marinated olives.

Organic greens with chicory and tomato with a red wine vinaigrette.

Baby arugula, endive, and bartlett pears with red seedless grapes and shaved cacio di fossa cheese.

Watercress and pears with almonds and gorgonzola cheese.

Shaved artichokes, Parmesan cheese, and truffle vinaigrette.

Shrimp, scallops, and calamari with lemon and extra virgin olive oil.

Roasted beets with baby greens, pistachios, goat cheese, and balsamic vinaigrette.

Hearts of Romaine lettuce with anchovy dressing and focaccia croutons.

Iceberg lettuce, crispy bacon, faba beans, grape tomatoes, and lemon vinaigrette.

Chopped organic vegetables with mozzarella di buffalo and organic grilled chicken.

Flat noodle with wild mushroom and a touch of truffle oil.

Pea flavored ricotta cavatelli with hot and sweet sausage ragout.

Squid ink pasta with shrimp, scallops, calamari, mussels, and clams in a cherry tomato sauce.

Italian ham, green beans, with cream sauce and parmesan cheese.

Spaghetti with meatballs in a tomato basilico sauce with shaved ricotta salata.

Mint infused strozzapreti with oxtail ragout and shaved pecorino cheese.

Cheese and spinach ravioli with spicy tomato sauce.

Tomatoes, eggplant, and mozzarella.

Imported linguine with manila clams and pepperoncino and wild arugula.

Pasta with shrimp and green beans.

Lobster and burrata cheese ravioli with cherry tomato sauce.

Potato dumplings with slow cooked beef ragout.

Pasta with hot and sweet Italian sausage and broccoli.

Baby organic chicken roasted in wood burning oven served with brussels sprouts and fingerling potatoes.

Atlantic salmon with braised lentils and mustard sauce.

Grilled prime New York steak served with Tuscan fries and watercress salad with blue cheese.

Fisherman stew with shrimp, scallops, and calamari in a tomato broth with fennel.

Pounded and breaded veal rib chop crisp sautéed and served with arugula salad, cherry tomatoes, and mozzarella.

Sauteed chicken, pork sausage, potatoes and hot cherry peppers.

Veal cutlet topped with prosciutto di Parma and sage. Served with mashed potatoes and green beans.

Mashed potatoes, Brussels sprouts, and livornese sauce.

Sole fish with purple mashed potatoes, green beans, and lemon caper sauce.

Roasted eggplant with ricotta di buffala parmesan cheese and tomato sauce.

With truffle mashed potatoes, asparagus, and bordelaise sauce.

Wood oven roasted baby rack of lamb with goat cheese mashed potatoes and glazed baby carrots and red wine rosemary lamb jus.

Chicken cutlet topped with prosciutto di Parma and sage. Served with mashed potatoes and green beans.

Tomato, basil, and mozzarella.

Prosciutto di Parma and baby arugula.

Tomato, basil, and mozzarella.

Basil, artichokes, mushrooms, and prosciutto.

Italian sausage and onions.

Prosciutto and figs.

Organic eggs, mushrooms, fontina cheese, truffle oil, and prosciutto di Parma.

Focaccia smeared with robiola cheese and drizzled with truffle oil.

Pesto and shrimp.

Mixed white mushrooms and truffle oil.