ANTIPASTI
Calamari alla Griglia
Grilled tender Squid with
citrus and frisee salad� 9.
Peperone con Capperi e
Acciughe
Roasted Sweet Red Peppers
with zucchini salad, fresh mozzarella & fresh cured anchovies�� 8.
Sarde al Pangrattato
Baked fresh Sardines
sprinkled with parslied bread crumbs, golden raisins & onion confit�� 9.
Tortino di Melanzana
Lightly battered Eggplant
medallions layered with tomato, basil & mozzarella�� 8.
Granzeola in Agro Dolce
Jumbo Lump Crab Meat with
mango-citrus vinaigrette, cucumber & mache��
13.
Ostriche alla Parmigiana
Baked Oysters with shaved
Parmigiano-Reggiano, lemon parsley butter & fresh ground pepper�� 9.
Insalata di Spinacini
Tender baby spinach leaves
with shaved Bosc pear, gorgonzola cheese & bacon-scallion vinaigrette��� 8.
Boscaiola con Arugula
Mushroom and tender arugula
salad with Parmigiano shavings, honeyed pecans &� sherry vinaigrette��� 9.
PRIMI PIATTI
Tortelloni di Biete
Ravioli filled with
ricotta, mascarpone, fresh mozzarella & swiss chard in a tomato basil
�salsa cruda�� App. 12.�� Entr�e�
21.
Fettucine
con Gamberetti
Arugula flavored pasta with
shrimp, arugula & scallion in an herb pesto��� App. 13.��
Entr�e� 22.
Spaghettini
al sugo di Vongole
Long thin pasta in a white
wine garlic sauce with sweet & tender �little neck� clams� App.�
12� Entr�e� 21.
Cappeletti
di Carne
Hand made spinach �little
peaked hats� filled with meat soffritto & served in a delicate rose
sauce� App. 13.� Entr�e�
22.
Tagliatelle
all�Ortolano
Narrow long pasta with baby
zucchini, basil, plum tomato & sweet red onion�� App. 11�
Entr�e� 19.
Minestrina
Vegetable soup with fava
and tubettini flavored with basil pesto���
7.
SECONDI PIATTI
Pollo Ripieno
Herb crusted Breast of
Chicken filled with honey smoked ham and Asiago cheese in a
�vermouth tomato sauce ~ seasonal
vegetables��� 18.�
Filetto
di Manzo
Roasted Filet of Beef in a
green peppercorn sherry sauce complemented with
warm potato leek salad���� 31.
Costata di Maiale
Sauteed center cut Pork
Chop lightly crusted with Parmigiano herbed bread crumbs ~
orange flavors, braised
fennel and rapini���� 23.
Saltimbocca Ammantate
Sauteed Scaloppine of Veal
topped with fontina cheese and prosciutto-veal
sage sauce, peas and pearl
onion��� 21.
Cimi di Vitello
Roulade
of Veal with savory filling of veal, spinach and pancetta with anchovy tomato
flavors
and risotto���� 23.
Lucertola di
Maiale
Pan
roasted Pork Tenderloin with carmelized acorn squash and herb polenta in an
apricot
brandy sauce���� 23.
Petto
d�Anitra
Roasted Breast of Duck,
apricot glazed with fregola minestra, carmelized
shallots and fig
essence��� 23.
Cappe Sante in Padella
Seared Sea Scallops lightly
peppered in thyme scented corn broth,
basil risotto and
bacon��� 25.
Tonno alla Piastra
Pan roasted �Ahi� Tuna with
arugula~borlotti~cipollini salad and
peppered sherry vinaigrette���� 24.
Branzino
alla Griglia
Grilled Mediterranean Sea
Bass with infused lemon herb oil, summer zucchini
and squash aioli��� 25.
Pescatrice Gratinata
Roasted Filet of Tilapia in
a potato herb crust, complemented with
�shrimp~leek soffritto� ���25.
Fegato di Vitello
Sauteed Calf�s Liver with
sherry sauce, crispy smoked bacon, onion and
mashed potato��� 21.
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