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Stagioni
Published on 09/06/2012

Zuppa                                                                                           $7

 

Pasta fagioli

Creamy Zucchini

Insalata

Frutta di Mare                                                                            $14

chilled calamari, shrimp, crabmeat and scungilli tossed with lemon and extra virgin olive oil

 

Antipasti

Melanzane Parmigiana                                                              $11

thinly sliced eggplant layered with fresh mozzarella and tomato sauce

Pasta

Risotto Scampi                                                                           $19          

arborio rice slowly simmered with mussels, littleneck clams and jumbo shrimp in a scampi sauce

Fusilli all’Amatriciana                                                               $15

long curly pasta tossed in a spicy marinara with pancetta and topped with shaved pecorino romano

 

Secondi

 

Pollo Balsamico                                                                          $18

 thinly sliced chicken breast sautéed with Vidalia onions and balsamic vinegar, served with pan fried potatoes

Vitello Granita                                                                           $20

veal cutlet topped with caramelized onion, eggplant and shaved parmigiano reggiano in tomato sauce. Served with penne marinara

Sole Oreganatta                                                                      $20

filet of sole topped with seasoned bread crumbs and broiled with lemon and chardoinnay wine, served with spinach