Frederick Restaurant Week

Mangia E Bevi Menu

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3-COURSE DINNER


Appetizers
zucchini rollatini: zucchini slices rolled up in ricotta cheese, baked in marinara sauce

crostini di salmone affumicato: smoked norwegian salmon with capers and red onions, on toasted Italian bread

arancini alla palermitana: sicilian rice ball filled with meat ragu’, peas and cheese,with creamy pistaccio sauce

carpaccio di manzo toscano: thinly sliced, raw filet mignon drizzled with extra virgin olive oil, fresh lemon juice, topped with sliced champignon mushroom and shaved Parmigiano Reggiano


Entrées
gnocchi primavera: whole wheat potato dumpling with peas, zucchini, broccoli and asparagus in pesto cream sauce and shaved parmigiano cheese

risotto ai frutti di mare: seafood risotto with shrimp, calamari, clams and mussels

pollo alla cacciatore: seasoned chunks of chicken with bacon, scallions, cannellini beans and white wine, in light tomato sauce

salsiccia broccoli rabe: grilled pinwheel Italian sausage with broccoli rabe sautéed in extra virgin olive oil and garlic


Dessert
homemade cannoli siciliana: crispy pastry shell filled with a mix of creamy ricotta, lemon zest and chocolate

key lime cheesecake: ny cheesecake with a splash of key lime