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Home > Publication Summary > Weekly Special November 3, 2011
Weekly Special November 3, 2011
Thursday, November 03, 2011 at 8:12 AM until Wednesday, November 09, 2011 at 11:00 PM

Zuppa                                                                       $7

Butternut Squash Bisque

Pasta Fagioli                                                                                                                                                                                   

Insalata

Melagrana                                                                 $9

arugula and caramelized fennel tossed in a red wine vinaigrette topped with goat cheese and pomegranate seeds

Antipasti

Tortino di Zucchini                                                  $10       

pan seared zucchini patties served with a lemon aioli dipping sauce

                                                                             

Pizza

Arrabiatta                                                                 $14

traditional pie topped with thinly sliced sopressata, hot cherry peppers and provolone                                                                      


Pasta

Farfalle Fichi                                                             $16

bowtie pasta tossed with fresh figs and walnuts, in a white wine and butter sauce topped with gorgonzola


Fettucini Puttanesca                                                  $15

anchovies, capers and kalamata olives in a spicy plum tomato sauce


Secondi

Pollo Granita                                                             $17

chicken cutlet topped with eggplant, caramelized onions, marinara sauce and shaved manchego cheese

served with side of spaghetti

Vitello Boscaiola                                                       $19
veal scallopini sautéed with a medley of mushrooms and fresh chopped tomatoes in a light Marsala cream sauce 
s
erved with potato croquettes

Tilapia Mandorla                                                       $20

almond encrusted tilapia lightly toasted and broiled in a lemon and chardonnay reduction

served over a bed of spinach