• CLOSED MONDAY
    TUES-THURS 11AM-9:30PM
    FRI-SAT 11AM-10:30PM
    SUN 11AM - 8:30PM

Restaurant Week 2018 at Emilio’s

Enjoy 4 courses for $30/person

Join us August 28th- September 2nd 2018

Prix-Fixe Menu Available during Lunch and Dinner Hours

Reservations Encouraged

ANTIPASTI

BRUSCHETTA

Lightly toasted bread topped with fresh basil, diced tomato, garlic, and pecorino cheese   (v)

CALAMARI FRITTI

Fresh calamari lightly seasoned and fried, served with lemon and marinara sauce

FUNGHI RIPIENI CON CHORIZO

Mushroom caps filled with herbed chorizo, melted leeks and p’tit basque  (gf)

RAVIOLI DI GRANCHIO

Maryland crab filled ravioli in our homemade breading and fried, served with a cream sauce

INSALATE

CAESAR

Fresh romaine lettuce tossed with Caesar dressing, topped with homemade croutons and pecorino cheese

HOUSE

Leaf lettuce with grape tomato, cucumber and carrot, served with House Italian vinaigrette   (v, gf)

ENTREE

BUTTERNUT SQUASH RAVIOLI

Light sage and cream butter sauce, ground black pepper and shaved pecorino cheese   (v)

VITELLO ALLA PICCATA

Prime veal sauteed with fresh lemon, white wine and capers served over spaghetti

SPAGHETTI AND MEATBALLS

(sub gluten-free pasta $3)

Meatballs sauteed in our homemade pomodoro sauce tossed with spaghetti, topped with parmesan

SURF AND TURF

3 oz. Lobster tail and 5 oz. Sirloin topped with a beurre rouge, served with rosemary garlic mashed potatoes  (gf)

POLLO RIPIENO

Boneless chicken breast filled with mozzarella and ham sautéed in Marsala wine

and cream sauce with fresh mushrooms served over spaghetti

 

DOLCI

DECONSTRUCTED CANNOLI

House made cannoli chips, sweetened ricotta cheese and chocolate chips

TARTUFO CLASSICO

Chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder

STRAWBERRY SKILLET CAKE

House made strawberry cake with whipped cream and sweet strawberry drizzle (gf)

**NO SUBSTITUTIONS PLEASE**

(v) = vegetarian  (gf) = gluten free

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