8.00Riso BelvedereA traditional Italian soup with Carnaroli rice, rock shrimp and shiitake mushrooms in a light saffron basil broth
11.00Mozzarella PomodoroBuffalo mozzarella, flown in from Italy, with fresh tomatoes, basil, and drizzled with organic evoo
12.00Tonno Allo ZenzeroYellow fin tuna tartar mixed with fresh green peppers, cucumber, tomatoes, and cilantro infused with fruttato olive oil and ginger
9.00Carpaccio Di Manzo MarchesePaper thin slices of beef tenderloin, with truffled arugula and portobello salad, finished with aged ricotta salata
10.00Calamari FrittiTender calamari lightly fried with Arcodoro’s special breading and served with spicy tomato sauce
9.00Salmone MarinatoHomemade cured Scottish salmon, served with green apple, spring mix, cherry tomatoes and lemon bottarga dressing
10.00Caciucco GallureseClassic seafood stew with mussels, clams, calamari and shrimp, served with a light spicy tomato sauce
12.00Misto SardoAn assortment of imported Italian meats, cheese, and olives
5.00Bruschetta Pomodoro e BasilicoHomemade crostini topped with a relish of tomatoes, basil, gourmet Sardinia evoo, and oregano
Insalate
6.00ArcodoroMixed field greens with arugula, radicchio, fresh tomatoes and slivers of grana padano served with a balsamic vinaigrette
8.00TonnoA favorite salad of white tuna, tomatoes, green beans, new potatoes & extra virgin olive oil
8.00FunghiMarinated portobello and shiitake mushrooms with Belgian endive and cherry tomatoes in a white truffle vinaigrette
9.00PolloMarinated and grilled chicken breast with assorted greens, topped with sundried tomatoes, capers and a creamy orange dressing
8.00PaesanaMixed field green tossed with tomatoes, red onions and pears finished with goat cheese and herb vinaigrette
8.00Gamberi e AranceMixed field greens and fresh oranges served with sautéed shrimp, toasted almonds, with a chive lemon dressing
Panini
8.00ToscanoProsciutto, sopressata, provolone and mixed greens with a balsamic vinaigrette on ciabatta bread
8.00BeccoSliced turkey breast, fontina, mixed greens and tomatoes with a whole grain mustard dressing on ciabatta bread
8.00ContadinoGrilled chicken with provolone piccante and tomatoes served on ciabatta garlic bread
8.00ValtellinaBresaola, goat cheese, tomatoes, mixed greens, and olive pesto on focaccia bread
8.00GallureseMarinated salmon, arugula, tomatoes, mascarpone cheese and bottarga on focaccia bread
Pasta & Risotto
9.00Malloreddus al Ragu di CinghialeTraditional Sardinia tear drop pasta served with wild boar ragu
9.00Farfalle ai 4 FormaggiBowtie pasta with a creamy sauce of gorgonzola, parmesan, fontina and mozzarella cheese
13.00Risotto SalsicciaCarnaroli rice simmered with homemade roasted Italian sausage, green onions and peas, finished with pecorino cheese
10.00Penne al Pesto Genovese e PolloPenne pasta, served with creamy Genovese pesto, sundried tomatoes and grilled chicken
12.00Risotto Cremoso ai FunghiCarnaroli rice simmered with wild mushrooms and finished with parmesan cheese
12.00Spaghetti con Gamberi di FiumeSpaghetti tossed with crawfish, cherry tomatoes and asparagus finished with a light cream sauce
11.00Ravioli di Pollo e SpinaciHandmade ravioli stuffed with roasted chicken, ricotta and spinach, finished with creamy parmesan and truffle oil
12.00Rigatoni al Ragu PiccanteRigatoni pasta with a homemade sauce made from choice cuts of veal and beef, flavored with jalapenos, cilantro & pecorino cheese
12.00Risotto allo ZafferanoCarnaroli rice simmered in a saffron broth
10.00Spaghetti Pomodorini e BasilicoSpaghetti with fresh cherry tomato sauce, basil and Novello extra virgin olive oil
Carne e Pesce
19.00Scaloppine Funghi e VermentinoMedallions of veal sautéed with a medley of wild mushrooms and vermentino wine served with roasted polenta
16.00Trota Sedano e BottargaPan roasted filet of rainbow trout with celery and bottarga, served with a dry vermouth sauce
15.00Pollo allo SpiedoFrom our rotisserie: half organic chicken rubbed with garlic, crushed red pepper, fresh herbs, extra virgin olive oil and glazed with saba, served with roasted potatoes
18.00Quagliette al Tartufo e GrappaBoneless quail sautéed with Italian grappa, served with creamy polenta and topped with white truffle oil
18.00Salmone Caramellato alla SabaGrilled filet of Scottish salmon, marinated with saba and dill, accompanied with rice and pink pepper sauce
16.00Pollo CampidaneseSautéed chicken breast stuffed with fresh ricotta cheese and spinach, served with puttanesca sauce
20.00Tagliata di Manzo alla RucolaA 10 ounce black angus ribeye, grilled to perfection and sliced over arugula and parmesan salad drizzled with fruttato olive oil
15.00Scaloppa di Pollo al Limone Verde e CapperiChicken scaloppini with lime and caper sauce served with seasonal vegetables
16.00Costoletta di Mailale Impanata con Patate Arrosto al RosmarinoPork chop lightly breaded and pan fried served with roasted rosemary potatoes
Pizze
10.00MargheritaHomemade mozzarella with tomatoes and fresh basil
12.00ContadinaRotisserie chicken, red onions, smoked mozzarella and sundried tomatoes
13.00Mare & MontiMarinated shrimp, mushrooms, artichoke hearts with mozzarella, tomatoes and basil
5.00Pane Guttiau ~ Bruschetta ~ Focaccia al RosmarinoHomemade house breads to accompany your mealOptions:
Pane guttiau, Bruschetta, Focaccia al Rosmarino
Dinner
Appetizers
10.00A Traditional Sardinian Clam SoupSardinian Arborio rice with baby clams in a saffron garlic broth
14.00Mozzarella & TomatoesBuffalo mozzarella, flown in from Italy, with fresh tomatoes and basil
12.00Fried Ravioli stuffed with Wild BoarA traditional Sardinia fried ravioli filled with wild boar and pecorino cheese in a sauce of caramelized jalapenos, bitter honey and orange citrus
12.00Tuna TartareYellow fin tuna tartare seasoned with extra virgin olive oil, cilantro, capers and citrus zest served over a cucumber carpaccio with a relish of skinless tomatoes and grey mullet caviar
12.00Fried CalamariTender calamari lightly fried with Arcodoro’s special breading and served with spicy tomato sauce
14.00Caramelized Sea ScallopsPan seared diver sea scallops caramelized with sea salt, served atop Sardinia risotto tossed with aromatic herbs and saffron
12.00Steamed MusselsSteamed mussels sautéed in a light garlic tomato broth with a touch of Arcodoro’s signature Vermentino wine
14.00Sea Bass Carpaccio SaladThinly sliced fillet of Mediterranean seabass marinated with saffron, served with arugula, teardrop tomatoes, cannellini beans and shaving of bottarga, finished with organic orange extra virgin olive oil
13.00Beef-Carpaccio with Portobello MushroomsPaper-thin slices of raw beef filet mignon topped with arugula, a confit of portobellos and black truffle shavings
14.00Grilled OctopusMediterranean octopus grilled to perfection then served with cannellini bean escarole stew and roasted bell pepper with oregano salsa
14.00Seafood SaladA refreshing cold seafood salad of shrimp, mussels, clams, calamari, and octopus lightly tossed with gourmet Sardinia EVOO and Mediterranean herbs
Salads
8.00Wile Mushrooms & Truffle OilArugula, wild mushrooms, grana cheese and truffle oil
8.00Arugula & PearsA medley of arugula leaves, William pears, aged ricotta Sarda and walnuts drizzled with organic DOP extra virgin olive oil
12.00Sea Scallops & Mixed GreensMixed field greens, frisee, cherry tomatoes and caramelized diver sea scallops in a fig infused balsamic vinegar
7.00Arcodoro's Famous House SaladA medley of radicchio, arugula, Belgian endive, tomatoes and slivers of parmesan
5.00Pane Guttiau ~ Bruschetta ~ Focaccia al RosmarinoHomemade house breads to accompany your mealOptions:
Pane Guttiau, Bruschetta, Focaccia al Rosmarino
Pasta & Risotto
25.00Ravioli Arcodoro Stuffed with SeafoodJumbo handmade ravioli stuffed with scallops and shrimp, finished with a creamy bottarga mushroom sauce and a velvety saffron lobster sauce
20.00Risotto with Quail & RadicchioCarnaroli rice simmered with radicchio and pecorino served with a roasted quail stuffed with Italian sausage
18.00Half Moon Stuffed PillowsHalf moon pasta stuffed with mild imported cheese and topped with a veal and tomato sauce
16.00Spaghetti Carbonara with Black TrufflesSpaghetti with a creamy egg sauce, crispy pancetta, and black truffles
24.00Risotto with AsparagusCarnaroli rice simmered with white asparagus, topped with parmigiano
16.00Malloreddus with Wild Boar RaguTraditional Sardinia tear drop pasta, served with wild boar ragu
16.00Whole Wheat Fettuccine with ChickenWhole wheat fettuccini with grilled chicken, roasted vegetables and tomato sauce
18.00Rigatoni with Mixed SeafoodRigatoni pasta with fresh clams, mussels, shrimp and calamari in a tomato sauce
18.00Linguine with ClamsLinguine pasta with fresh clams, skinless tomatoes & Sardinian caviar
18.00Spaghetti with Spicy BologneseSpaghetti pasta with Arcodoro's housemade ragu, made from choice cuts of veal and beef, flavored with jalapenos, cilantro & pecorino cheese
24.00Risotto with Mussels & SaffronCarnaroli rice and mussels simmered in a garlic saffron broth, topped with shavings of bottarga
Entree
22.00Veal with Wild MushroomsTender medallions of veal pan seared and served with porcini mushrooms in a mosto d’uva thyme sauce
34.00Broiled Lamb Chops Encrusted with AlmondsBroiled domestic lamb chops in an almond crust, finished with a reduction of Abbamele and balsamic vinegar
28.00Sea Scallops & Jumbo ShrimpJumbo shrimp wrapped in fresh pasta and lightly fried, served with pan seared scallops and finished with a spicy orange, ginger, cilantro and honey sauce
32.00Suckling Pig Sardinian StyleRoasted suckling pig on a bed of green lentils finished with figs caramelized in Saba
36.00Black Angus Ribeye 16 oz16oz aged Black Angus rib-eye steak with a unique garlic marinade, and served with homemade mashed potatoes and arugula salad
25.00Oven Roasted Salmon with Saba GlazeFillet of Scottish salmon oven roasted with lemongrass, topped with a Saba glaze
26.00Herb Roasted Flounder Fillet from the GulfFillet of flounder pan roasted and served with a cauliflower mousse and olive tapenade
20.00Veal with Lemon & CapersTender medallions of veal pan seared and served in a light lemon caper sauce
Whole Fish
40 per personBranzinoImported Mediterranean seabass
40 per personOrataImported Mediterranean sea bream
35 per personDenticeGulf red snapper
35 per personBranzino TigratoGulf striped bass
17.50Rotisserie To-GoWhole organic rotisserie chicken glazed with a Saba sauce and Mediterranean herbs. Slow cooked to perfection and served with roasted rosemary new potatoes and glazed carrots
Pizze
10.00MargheritaHomemade mozzarella with tomatoes and fresh basil
12.00ContadinaRotisserie chicken, red onions, smoked mozzarella and sundried tomatoes
13.00Mare & MontiMarinated shrimp, mushrooms, artichoke hearts with mozzarella, tomatoes and basil
Desserts
10.00SeadasExclusively from Sardegna, puff pastry filled with sweet cheese, lightly fried then drizzled with Sardinia bitter honey
9.00Chocolate TiramisuChocolate sponge cake, topped with layers of mascarpone and ladyfingers, finished with thin cracked chocolate
9.00Signature CheesecakeHomemade, light creamy cheesecake finished with fresh berry sauce and garnished with seasonal berries
8.00Apple StrudelPuff pastry topped with caramelized apple served with bitter honey gelato and pecan carto
9.00Almond & Chocolate BiscottiHomemade almond and chocolate biscotti accompanied by Vin Santo for dipping
8.00Fruite Sorbet TrioA trio of palate cleansing lemon, raspberry and mango sorbet
8.00Gelato with BerriesSeasonal fruit and berries with a mirto liqueur served with a hazelnut ice cream
14.00Italian Miniature DessertsA sample of Arcodoro’s signature desserts including Tartaletta Frutta, Crema Catalana,, panna cotta al caffe, millefogolie alla fragole and ravioi dolce di recootu
11.00A Symphony of Chocolate DessertsDelightful trio of dark chocolate semifreddo, hot chocolate tortino, white chocolate mousse served with cappuccino sauce and almond tuille
12.00Assorted Cheese PlateA sampling of imported Italian cheese served with organic honey from Sardinia and pane carasau
Doro Bar
Spuntino
8.00Spiedino di CapesanteSea salt lemon caramelized scallops, on skewers with roasted cherry tomatoes and pearl onions
7.00Panadeddas al CinghialeTraditional Sardinia ravioli filled with wild boar and pecorino sardo, lightly fried and served with a sauce of caramelized jalapenos and bitter honey
7.00Caprino e Melanzane Arrosto al FornoFresh herbed goat cheese with roasted eggplant mouse served atop sunflower crackers and enhanced with a saba glaze
9.00Smurzu de Su PastoreA selection of Sardinia cheeses, salami & pane carasau
11.00Black Angus al RosmarinoSkewers of black angus steak pan roasted with fresh rosemary
8.00Barchette di Endiva e Tartara di TonnoBelgian endive spears topped with citrus infused, cucumber, capers, evoo, yellow fin tuna tartare
7.00Polipo ai Ferri con Salsa di PeperoneBite size Mediterranean grilled octopus, served with roasted red bell pepper sauce
8.00Calamari e Zucchini FrittiFried calamari fingers with breaded sticks “pizzicosa sauce” (blend of soy sauce, evoo and spicy red pepper paste)